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Health In Progress - Processed Foods
Students compare and contrast processed foods to unprocessed foods. After exploring the differences, they research the health factors, benefits and concerns in both types of food. Discussions include fats, sweeteners, fiber, vitamins,...
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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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Introduction to Nutrition
Students investigate the five food groups. In this nutrition lesson, students track their food over the weekend, and see if they are eating healthy. Then students get an opportunity to track their eating again to see if it improves.
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Germs and Handwashing Lesson
Students explore how proper handwashing can prevent the spreading of germs. In this handwashing lesson, students use glitter and cooking spray to demonstrate how germs spread. Students will wash their hands correctly and incorrectly and...
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The Five Food Groups - Introduction to Nutrition
Learners study the five food groups as an introduction to nutrition. In this nutrition instructional activity, students learn about which foods belong in each of the five food groups and they determine the need to eat a healthy diet....
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Pepper Fun
Students examine different types of peppers. In this vegetable instructional activity, students compare and contrast several peppers, learn about the growth cycle, taste a stuffed pepper dish, and create their own pepper mini-book.
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Jr. Chef Club Delightful Desserts
Students identify the fat content in foods. For this nutrition lesson, students review the food pyramid and identify foods that are low in fat. Students create a low-fat dessert by using fruit.
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Why is Rice Good for Us?
Third graders explore why rice is good for our bodies. For this nourishment lesson, 3rd graders review the food pyramid and discuss serving sizes. Students discuss the different ways rice is used in food. Students use uncooked rice to...
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We Garden: My Life as a Fruit or Vegetable
Students explore agriculture by participating in a role-play activity. In this farm to fork lesson, students ask and answer questions as though they were a specific plant about to be eaten. Students write responses to critical thinking...
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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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Try Something New with Fruits and Vegetables
Students share what fruits and vegetables they bought with their WIC checks. In this adult health lesson, students discuss different ways to prepare fruits and vegetables. They view a cooking demo and try it at home.
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Let's All Help (The Little Red Hen)
Students explore ways that children can help during mealtime preparation. In this adult health lesson, students discuss the benefits of letting children help. They view a cooking demo and implement what they learned at home.
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How You Doing? How You Bean?
Students name 3 health benefits of eating beans. In this adult health lesson, students identify various beans they can get with their WIC vouchers. They discuss ways to adapt a certain recipe to their family's needs.
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Cooking With Your Three Sisters
Students make food based on recipes they got from their ancestors and make the original recipes and healthier versions. In this food lesson plan, students bring their recipes to class and see if their classmates can tell the difference.
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Culture - Cuisine
Third graders become familiar with plantain recipes from Puerto Rico, Cuba, and the Dominican Republic. They describe the preparation process for cooking plantains.
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Preparing for Cake Sale
Students complete a series of lessons and plan recipes to make. They gather the necessary ingredients. Students follow safe procedures for food and safety hygiene to bake a cake for a cake sale. Students create posters to advertise the...
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FAT FOLLIES
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...
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Grains and Rice Lab
Third graders identify the principle grains and the proper cooking technique for rice, grains and pasta.
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BACTERIAL GROWTH ON FOOD
Students address the question of the value of refrigeration in keeping food (chicken) from "spoiling". They experiment with aseptic technique skills in handling sterile water and some type of quoting system.
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THE HUMBLE Beginnings of the Hamburger
Students listen to numerous claims concerning the hamburger's origins and then compose an original tall tale on the subject. Students name some tall tales they have heard or read about. Students make books that feature tall tales...
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Food Safe Consumer
Learners explain how to prepare and keep food safely. In this health science instructional activity, students research common mistakes and tips for maintaining a clean kitchen. They identify main causes of foodborne diseases.
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Cooking: Apple Crescents
Student apply their measurement skills and follow a recipe to make apple crescents.
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Eggs, Experiment Lab, Day 3
Third graders complete a lab activity preparing scrambled eggs.
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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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