Fifth graders use nutritional knowledge to plan balanced meals and use grocery store flyers to calculate costs of the meals. They create word problems using these flyers.

Students investigate many of the factors that affect water quality. They take measurements and water samples at a local stream and evaluate the health of their community's watershed. They write a report detailing their findings.

Students create an exercise and nutrition program. In this interdisciplinary lesson, students use calculations of exercises plus their corresponding effects on the body and nutritional values of food to derive a health plan. Students...

Third graders examine the issue of food quality to assess the dangers of pesticides, additives, and improper food preparation. After keeping food diaries and categorizing foods, they fill in food pyramids based on their journal entries....

Students comprehend the basics of the nutrition label. They comprehend the Recommended Daily Allowances. Students analyze the regulations that govern food labeling. They review the Food Pyramid.

Students, testing various foods for fat content by rubbing food samples on paper. Students identify what and who the US Food and Drug Administration is in reference to the Food Pyramid. Students write the name of each food brought in to...

Students investigate the importance of fat in the diet. They determine the difference between solid and liquid fat. They examine food labels to identify the ones that contain fat.

Students plan ways to develop and maintain a healthy lifestyle while in college. They keep a food log and cooperate as peer editors to make food choice suggestions for healthier eating. Students also consider the role of exercise in...

Students examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.

Students analyze the American diet and the amount of fat content that we choose to include in our food. Eating habits are monitored and results compared to the recommended amounts.

Seventh graders engage in a lesson that investigates the sources of Food Borne Illness. The practices of prevention are covered in the lesson. Various foods are looked at for the nutritional value and evaluated for the practices needed...

Learners practice reading and using label information and understand the purpose of food labeling. They complete surveys using labels from the products brought in. After discussing the pros and cons of having a law that requires fast...

Fourth graders study their favorite fast food meal and analyze their nutritional value.

Students analyze the calorie content of food. For this health science lesson, students discuss how excess calories affect our body. They write a healthy meal plan for their family.

Students review the nutritional needs of various age groups. In groups, they plan a breakfast meal for different age groups and spend time making the foods. To end the lesson, they serve the food to their classmates for an evaluation.

Young scholars listen to a lecture on carbohydrates focusing on the differences between complex and simple carbohydrates. They complete a demonstration and worksheet.

Students, as members of a team, are asked to prepare one meal to feed one person in a day. They analyze their meal and their daily menu for the nutritional content and explain this during an oral presentation.

Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.

Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and...

Second graders are introduced to the food groups on the food pyramid. Individually, they draw pictures of their favorite foods and identify which food group it belongs. To end the lesson, they discuss the importance of eating a variety...

Students are read a variety of books and observe the weather in the different seasons. In groups, they compare and contrast the type of activities people are doing. They also discuss how they adapt to the changes in seasons by the...

Students observe, discuss, and record the requirements of a healthy environment for both arthropods and people by designing and maintaining an artificial habitat for an arthropod.

Third graders work together to create menus for a fictitious restaurants. As a class, they use them to order a healthy meal and calculate the cost of the meal. They review the food groups on the food pyramid and what it means to have a...

Students explore animal characteristics by reading animal stories in class. For this sheep habitat lesson, students identify the uses for sheep in our agricultural based society and the importance of wool in our economy. Students read...