How Foods Bonds Our Diverse Background

Students study the nutritional information on food labels and become familiar with the basic dietary needs of the human body. They write letters to food companies.

When it comes to eating a balanced diet, portion control is paramount, but what is the difference between the serving size on the nutrition facts label and a portion as determined by the USDA? In a comprehensive look at portion control,...

An important part of balancing caloric intake to energy expenditure is knowing how many Calories you are consuming. In the fifth of a seven-lesson series on food and energy, learners estimate their daily caloric intake, then use a...

Students participate in a series of activities to explore the types of food Americans eat, how food choices differ in various parts of the country, and how the availability of various foods has changed over time.

USDA National Nutrient data is available at your fingertips! This application is a vast library of more than 8,000 nutritional labels for commonly eaten foods. Search and sort foods by a variety of categories.

Everybody needs to know how to make healthy choices when it comes to food. Understanding food labels is the first step. Using empty food packaging, you'll discuss what food labels are, what information can be found on them, and how to...

Examine how nutrition plays an important role in our lives by conducting online research and developing lunch menus that satisfy nutritional requirements set up by the United States Department of Agriculture. Students download recipes,...

The FDA provides information relating to the nutrition facts panel overview, the serving size, calories, the nutrients, understanding the footnote, how the daily values relate to the percent daily values, the percent daily value, quick...

Secondary learners explore food science by conducting an experiment using the scientific method and creating a science fair project based on their findings. They learn about food technology and modern research development. They...

Blend chemistry with cooking in this exploration of polymers, carbohydrates, and food science. Experimenting with gelatin produces concrete examples of the bonding and ploymerization discussed in the lesson. Copious, comprehensive...