Fruits and Vegetables: A Nutritionally Rich Base

The challenge in this foods lesson is staying organized in the kitchen while preparing a vegetable couscous salad or a layered pasta salad. Young cooks work in teams to prepare these nutritious meals.

Fruit fusion or dippy divers, anyone? Here's a delicious way to introduce young cooks to aspects of safe food handling and the use of food handling tools. Groups create fruits and/or vegetable salads to share with the class.

The timing of preparing a roux sauce to accompany either a tuna and broccoli pasta bake or macaroni and cheese is the challenge young cooks face in this foods lesson. 

Students make a variety of recipes that include fruits and vegetables. For this fruit and vegetables lesson plan, students make recipes, learn about the proper amounts of fruits and vegetables needed per day, describe how to sanitize...

What are packaged food products really made of? This lesson will prompt your learners to consider and investigate the source of ingredients in their food. They begin by breaking into groups and analyzing food labels by identifying...

Learners prepare soup and salad meals and assess their nutritional and aesthetic values. After solving soup riddles and discussing types of salads, they use meal planning forms to list ingredients and recipe information. The...

Young scholars examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.

This website provided by Ohio State University answers several questions about vitamin C, its food sources, its function, and its role in keeping people healthy. Learn how to prepare foods, such a vegetables and fruits, so that they...

Young scholars explore the ways they can incorporate fruits and vegetables into their diets.  In this health lesson plan students and parents list health benefits of more fruits and vegetables in their diets and complete a handout.

Young scholars examine possible pesticide exposure in their fruit and vegetable consumption. They compile fact sheets exploring various organic food issues and interview their parents about the food choices they make for their Students.