Vegetable Lecture and Experiment

Students inspect nutrition by conducting a science experiment in class. In this vegetable identification lesson, students examine a group of different veggies and predict whether they will sink or float in a tub of water. Students check...

Storing the food in the fridge, keeping the kitchen clean, and preparing food correctly are the focus topics of this food safety resource. It includes well-designed handouts with top tips to remember, coloring worksheets, and answer keys.

Bring awareness to the ingredients scholars ingest daily with two lessons that look deeply into food labels. The first lesson explores the difference between processed and fresh foods while the second lesson focuses on sugar content.

Learners read about and discuss the origin of many different fruits and vegetables. Students complete surveys, sample a variety of new foods and write about their reactions. They commit to trying at least three new foods.

Discover the nutritional wonders of apples and get to know Johnny Appleseed with a plethora of learning experiences that cover subjects math, history, English language arts, health, and arts and crafts. Activities include an apple...

Join the American Red Cross as well as Mickey and friends as they help to prepare young scholars for natural disasters. After reading brief informational passages about earthquakes, floods, fires, storms, tornadoes, and hurricanes,...

Students discover the origins of fruits and vegetables. In this nutrition lesson, students research how fruits and vegetables came to the United States via trade routes.  Resources are provided.

Third graders prepare vegetables using common methods: au gratin, minimum water method, broiled, panfry, frozen, and stuffed. They share with the rest of the class and determine which methods preserve nutrients, color, flavor and texture.

Third graders use both fruits and vegetables in the preparation of salads applying the skills and techniques of fruit and vegetable preparation to share with the class.

Students discuss the foods which are typical of a Chinese diet. They find recipes and observe and sample various Chinese foods. They record their opinions about what they taste and experience in a journal entry.