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The Riddle of the Playground Cave
Students discuss food groups and combination foods, and solve riddle story.
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We Need All Five!
Second graders review foods and their groups. They discuss the reasons why they need to eat from all five food groups. They try to write using only a few of their five fingers to see what happens when you don't use all five fingers.
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Arianna Travels the Orient Express
Fourth graders discuss how they eat when they travel. They resequence a letter that has been separated into pieces. They read the letter aloud, discuss the foods eaten by the writer and analyze whether she ate the right amount of food...
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Food Model Mobiles
Students create mobiles that represent a day's intake or other criterion, such as healthy snacks, Milk Group foods, breakfast foods, etc.
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Get a Feel for Food
Students describe the size, shape and feel of a food hidden in a "feely bag" and then select the Food Model from a group that corresponds to the food. In a tasting party afterwards, they sample the food and describe the color, taste and...
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Arianna in Antarctica
Fourth graders review their knowledge of the food groups and their benefits. They make comparison flash cards with different foods and their benefits, sharing them in creative ways. Finally, they work in groups to solved case studies...
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How Well Will I Eat This Week?
Eighth graders develop a healthy menu for the coming week using Palm technology to develop healthy eating habits. They develop a spreadsheet for the seven days and for each menu using the Palm.
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Healthy Eating
Students, in groups, create a nutritious menu, using information gathered from newspapers and Palm software. They decorate paper plates with pictures of foods to represent nutritional meals for breakfast, lunch and dinner.
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More or Less
Students discuss which foods they like to "pig out on" and how they feel after they indulge themselves. They explore the idea of eating foods in moderation instead of binge eating.
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P.H.A.T Log
Learners complete a P.H.A.T Log which records their nutrition and daily activities. They complete a reflections journal based on the entries.
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Food For Heart Challenge
Students use a variety of locomotor motions to obtain different pictures of foods for thieir teams. They must decide if the food is always healthy.
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Nutrition and Fast Food: Making Informed Choices
Students identify the components of a balanced diet and their importance to good health. Students research their favorite types of fast food to determine how healthy they really are. Links to websites of popular fast food companies are...
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Nutrition
Students write down their idea of a healthy meal, review the food guide pyramid and consider what could make the meal healthier.
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Rate Your Plate
Third graders analyze the nutrients, calories, and food groups using the USDA CNPP website Interactive Healthy Eating Index. They write a summary of their personal findings related to their eating habits - including some ways to improve...
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Nutritionist for Hire
Tenth graders role play that they are nutritionists devising a healthy dietary plan that focuses on the client's needs.
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Broccoli
Learners figure out rhythm notation for phrases describing the benefits of broccoli. They compose four-measure patterns using the rhythms of these phrases.
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Have You had Your *5 a Day*?
Students examine *5 a Day* Dole program to reinforce facts learned about nutrition.
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Vegetable Lecture and Experiment
Third graders experiment and answer questions to identify preparation guidelines to preserve the nutrients, enhance the color, flavor and texture of vegetables when cooking.
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Vegetable Lab
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.
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Microwave Introduction
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
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Fruit and Vegetable Salad Lab
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.
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Fruit Dessert
Third graders complete a fruit lab applying the preparation guidelines in preserving the nutrients, color, flavor and texture of the apples and preventing them from oxidizing.
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Fruit
Third graders learn the serving sizes of fruit, the nutritional value, and what to look for when buying fruit.
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Food Pyramid and Dietary Guidelines
Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .