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Representing Rational Numbers
Seventh graders explore rational numbers. In this fractions, decimals, and percents lesson, 7th graders identify and compare equivalencies between fractions, decimals, and percents. Students use hands-on activities to investigate the...
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Cruciferous Crusaders Crossword Puzzle
In this healthy foods activity, students solve a 10 word crossword puzzle where the words are related to leafy green vegetables. A word list is provided.
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Food Label Realities
Second graders identify nutritional information on food labels. In this nutrition lesson, 2nd graders bring in food labels from home and practice reading them. Students discuss the nutritional content, such as caloric content. Students...
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How has rice been produced throughout history?
Fourth graders research rice history. In this rice history lesson, 4th graders discover the farming methods used to cultivate rice. They read about the role of rice in many cultures.
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Choosing the Correct Adjective: Much or More
In this choosing the correct adjective: much or more worksheet, students read explanations and examples of correct usage, then interactively complete 10 sentences, with immediate online feedback.
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WHAT'S ON YOUR PLATE?
Students examine different food groups and identify the daily amounts of each that are necessary for healthy eating. In this food pyramid lesson students evaluate their own diets and see how they can eat more nutritiously.
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Demonstration of Factors Affecting Soil Temperature
Learners examine the influences of water and mulch on soil temperature. In this investigative activity students complete a soil experiment.
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Reading Labels
For this food labels worksheet, students answer short answer questions and multiple choice questions based on the food labels they are given. Students complete 4 activities.
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Food Patterns
In this food worksheet, students answer short answer questions about their food patterns and habits. Students complete 9 questions total.
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Say Cheese!
Students identify the different WIC cheese choices. In this health lesson, students compare the nutrient content of various cheese. They share cheese cooking tips.
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Snacks
Students study how healthy snacks are a better choice and the results of unhealthy snacking. In this healthy eating lesson students examine how to choose good healthy snacks.
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How Far To Mount Katahdin (Part V)
Students explain the relationship of hiking/backpacking and caloric consumption as well as to develop an understanding of diet, nutrition, cooking and planning skills.
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Nutrition/Consumerism
High schoolers explore the consumer health aspects of nutrition using food package labels.
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It's Sugar Time!
Fifth graders examine how good health depends upon many things, including heredity, lifestyle, personality traits, mental health, attitudes, and the environment.
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Apple Facts - Student Created Bulletin Board
Young scholars research the health benefits of apples and create a bulletin board showing the scientific facts they find.
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Counting Fat in Our Diet
Students take home a fat diary and, with the help of their parents, keep track of how much fat they ingest every day. The fat diary should include entries for each day, as well as items eaten, servings, and total fat intake.
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Food Labels in the Classroom
Students read all information given on packaging; write down complete ingredients and grams of protein, carbohydrates and fat per serving. They compare the information with current health references and write a business letter to a food...
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Our Interests
Third graders discover what mental health is. They discuss examples and draw pictures of themselves taking care of their mental health. They write a story about a time when they felt good about themselves.
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Label It Nutrition
Students rank foods for particular nutrients, and check to see if they are correct using the Nutrition Label.
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Happy Feet, Healthy Food Journal
Fourth graders record their physical activities and eating habits in a journal. They place their answers in the workbook, Happy Feet, Healthy Food. They sketch and write about their weekly healthy habits.
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Fatty Acids
Learners draw connections between chemical structures of fats and oils (lipids) and their use in food science and nutrition.
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Non-Nutrients: Fiber and Water
Young scholars discuss how much fiber and water a person needs each day. They use beans soaked in water to show the benefits of water to the human body. They also learn the health benefits to eating healthy.
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Fat - A Concentrated Energy Source
Students study fats as a necessary part of a balanced diet. They match foods with visuals showing the amount of fats in each. They compare lunches and how substitutions of various foods can effect the fat content of each meal.
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POP! Goes the Popcorn!
Learners complete a variety of activities based on examining corn and popcorn as one of the major crops of Kansas. They journal the results of the multidisciplinary activities in this unit.
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