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Child Nutrition Unit
How much fun can you have teaching adolescents about nutrition? Try taking them to work with preschoolers for an hour! This 4-day mini-unit about the importance of nutrition early in life culminates with a field trip. It was written for...
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Educating Village Girls
Students explore the education of village girls. In this sociology lesson, students watch the slide show, "Healthy Girls, Healthy Villages" about Nigerian girls and women. Students compare work in rural Lesotho with their own households.
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Advanced Measuring - The "Prequel"
Drill your cooking class with the use of equivalent measurements using a variety of methods. Included are two different equivalent games, worksheets, a PowerPoint, and a recipe to scale. Use them all, or browse the associated resources...
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MyPlate
A nice, neat PowerPoint accompanies this lesson plan, explaining each of the MyPlate dietary recommendations. Another PowerPoint gives the class the opportunity to apply the concepts of MyPlate on a worksheet. Recipes are provided for...
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The Dietary Guidelines (2010)
In a mini-lab, the class will prepare Hawaiian Haystacks to eat. A note-taking worksheet is included for learners to use during a PowerPoint presentation about six basic dietary guidelines. Most of the time required for this activity is...
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Shopping-Unit Pricing
Comparing unit prices of food products is a skill that learners will use for the rest of their lives. Here is a simple plan that provides practice calculating the unit price for various grocery store products. Use two jars with differing...
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Salads
Use a PowerPoint presentation to introduce the classifications for salads in our culture. Viewers take notes and then work through the ratio of ingredients in a vinaigrette salad dressing. Finally, they mix up the vinaigrette. This...
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Food Science, Scientific Method: Reliability and Validity in Empirical Research
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...
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Abbreviations, Substitutions, Equivalents, Cooking Terms
Students review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments.
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Meat Test
Students explore basics of meat, meat cookery, and preparation skills and techniques in safe handling procedure. Students state qualities or advantages of casserole, identify parts of casserole, food ingredients, function of...
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Mystery Recipe Lab
Students engage in a lesson that is concerned with the concept of cooking a new recipe. The book "Cook-a-Doodle-Doo" is used to create the context for the lesson. They use the ingredients and recipe in the lesson and work in groups in...
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Good Foods to Have on Hand
Learners consider the type of foods that should stock a pantry. In this nutrition activity, students complete worksheet activities regarding stocking the pantry and preparing one-dish meals.
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Eggs Introduction
Students research eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines. They prepare a recipe including eggs.
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Abbreviations, Substitutions, Equivalents Review Lab
Students apply and demonstrate, in a practical lab test, what they have learned from their previous classes by preparing cookies together. They use measuring knowledge, cooking terms, abbreviations, equivalents and substitutions.
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Where There's Smoke
Students view photographs to help them see how people live in rural Nepal. In groups, they imagine what it would be like to grow up in this type of community with little food and identify the problems associated with the Nepalise homes....
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Dietary Fiber Lab
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
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The World in Our Food
Learners explore the history of ingredients in one of the recipes they prepare in class. They examine where each ingredient is produced and under what conditions. In addition, they brainstorm alternatives that are environmentally...