Keeping Milk Fresh
Students identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.
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Making Healthy Choices, Making Healthy Food: 4-6 Curriculum Support
How much water should we drink every day? How can food preparation be both healthy and satisfying? Check out this great 10-lesson unit which not only covers the body's need for water, but also includes lessons on tasting and storing...
4th - 6th Health CCSS: Adaptable
Design Challenge: How to Keep Gelatin from Melting
The inside of the spacecraft Messenger, which explores Mercury, will experience temperatures from 32 to 91 degrees Fahrenheit. In the final installment of a series of four space-related activities, groups spend time discussing and...
5th - 8th Science CCSS: Adaptable
Fruits and Vegetables for Health
Here is a fantastic cross-curricular unit focusing on the production, distribution, and nutritional value of California-grown produce. It includes five lessons covering such topics as dietary guidelines and the food plate, California...
4th - 6th Social Studies & History CCSS: Adaptable
Eat Healthy • Be Active Community Workshops
Recipe makeovers, healthy alternatives, quick tips for a nutritious lifestyle...this 187-page document has it all! Don't miss a thorough packet of workshop activities and handouts designed to support your teaching of the MyPlate...
6th - 12th Health CCSS: Adaptable
The Integumentary System – Skin Deeper (Part 2)
The thinnest skin on your body is found on your eyelids, and the thickest is found on the soles of your feet. This seventh video in a series of 47 explores how the integumentary system protects people and also helps them interact with...
10 mins 9th - 12th Science CCSS: Adaptable