Safe Food: It's Your Job Too!: Health

Food poisoning, salmonellosis, E. Coli, shigellosis, tapeworms—all these words can strike fear into eaters. Alas, the five-second rule is not necessarily true! Two activities teach teens safety rules for food purchasing, preparation,...

Why do athletes load up on carbohydrates the evening before a competition? The lesson helps answer this question as it relates the type of food to the amount of energy it contains. After a discussion, scholars perform an experiment...

When kids enter school, they often bring home new illnesses. Decode their symptoms, and help them to take care of themselves, with a fact sheet about the common cold. It delineates the symptoms one would experience as well as the signs...

How can we stop the tiny terrors that cause illness? Junior epidemiologists examine the methods used to control the spread of pathogens with a video from from a biology playlist. The narrator describes the benefits of hygiene,...

Feeling a little under the weather? A pathogen could be to blame. A video from a larger pathogens playlist presents a brief overview of the bacteria, viruses, fungi, and protists that put us in peril. From cholera to dysentery, it...

With so many harmful agents around us, how do humans stay healthy? Find out by watching an informative video from a larger biology playlist that details our defenses against a variety of pathogens. The narrator describes the body...

There is so much information in this lesson. A very comprehensive unit plan about food safety can be broken up into smaller pieces so as not to overwhelm the class with so much information at once. Some of the topics include handling...

How do you read a nutritional label? Help high schoolers practice reading nutritional labels on foods so they can calculate the calories in different types of foods. They will also examine the effects of fat on the body and the link to...

Learners with special needs discuss the importance of fire safety. They visit smokey.com, discuss where fires commonly occur, and how to prevent them. They then practice responding to a fire-related emergency.

Students evaluate snack foods based on calories and fat. In small groups, they use this information to make informed and wise food choices. Students graphically represent the fat in a food by measuring the equivalent of the food fat with...