Curated OER
Dietary Fiber Introduction
Young scholars 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...
Curated OER
Lesson: Peaches
Students explore the benefits of eating fruits and vegetables. They discover how to choose and store peaches and use recipes to prepare peaches. They explore the history of peaches and discuss the benefits of eating peaches.
Curated OER
Substitution Lab
Students in cooking class prepare and cook brownies, making a substitution with one or more of the ingredients as instructed. They compare their results in regard to appearance, flavor and texture. They develop an understanding of...
Curated OER
Power Up With Breakfast
In this breakfast worksheet, students complete several activities in English or Spanish about breakfast activities. Students read a recipe, complete a word jumble, and a coloring activity.
Curated OER
The Effects of the Calcium Ion on Cooked Dry Beans
Students investigate the effects of calcium ions on the quality characteristics of cooked dry beans. In this calcium ion and dry bean investigation lesson plan, students soak dry beans using 2 different soaking techniques and 2 different...
Curated OER
Fit With Fiber
Sixth graders investigate the nutritional value of different types of cereal. They take a survey of students that ate breakfast and create a circle graph with the results. Students examine the nutritional information on the sides of the...
Beacon Learning Center
Catching a Balanced Diet
First graders explore the importance of balanced meals. They play a fishing game to help them select foods to make up a balanced meal.
Curated OER
Dietary Fiber
Students examine the different types of fiber and their benefits. In this investigative lesson students find good sources of fiber in different foods.
Curated OER
Fatty Acids
Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...
Pennsylvania Department of Education
The Digestive System
Fourth graders simulate how the digestive system works. In this hands-on simulation, 4th graders complete six group activities that help students visualize how our body breaks down food into nutrients.
Curated OER
Break the Fast: The Start to Good Health - Skills Suppl
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1
Curated OER
Trophic Ecology of Humans
students analyze the place of humans among the tropic levels by observing what we eat. They calculate the caloric content of several foods commonly eaten by humans and calculate the total energy cost to grow, process, transport, store...
Curated OER
Trophic Ecology of Humans
Students analyze the trophic level of humans by first calculating the kilocalories in own their lunch. They then calulate the kilocalories in a wide variety of foods found in grocery stores and compare the kilocalories needed to acquire...
Curated OER
Consumerism - Grocery Shopping
Students watch a video on how marketers plan their strategies in supermarkets. In groups, they are given a set amount of money and asked to go through a grocery store simulation with a list. After the simulation, they discuss the...
Curated OER
Modifying Viscosity of Egg Yolk
Students investigate the effects of substances on the viscosity of egg yolks. In this viscosity lesson plan, students separate egg yolks from their albumen and then add different masses of albumen back to each egg yolk. They measure the...
Curated OER
A World of Taste--Louisiana Gumbo
Students discover the multicultural contributions to New Orleans gumbo through participation in cross curriculum activities. In this multicultural diversity and New Orleans history lesson, students shade regions of a map according to a...
Curated OER
History in the Making: The Tortilla
Fourth graders examine the history of the tortilla and extend the study across the curriculum. In this history of the tortilla lesson, 4th graders research the background of the tortilla, determine the ingredients, and work with the...
Curated OER
WORM WATCHING
Students investigate how earthworms help build good soil. They examine the worms carefully to find the ringlike segments and swollen band at the front of the earthworm's body. Students take turns dampening the soil every day and adding...
Curated OER
Searching for Information
For this computer worksheet, students use ViewPoint's forward and backward arrows, and the search tool to locate information given about minerals and vitamins. They load the Vitamins datafile and use the search tool to respond to five...
Curated OER
Making Korean Kimchi
Students make Korean Kimchi. In this Korean culture lesson, students follow the steps for making kimchi and learn about its background.
Curated OER
Healthy Lifestyles
Students navigate MS Publisher to create a publication about a healthy lifestyle. In this healthy lifestyle lesson, students participate in activities to learn to eat right, to be fit and to create a publication based on what they...
Curated OER
Inside the Egg, Hatching Chickens
Students explore how an egg becomes fertilized. In this biology lesson, students "candle" a variety of eggs in order to determine which ones have been fertilized and which ones haven't. Student use paper plates to create a graphic on the...
Curated OER
That's Dope - Part 1
Students investigate drugs in sports. In this performance enhancing drugs lesson, students discuss the uses for steroids in medicine and sports. Students utilize the web to play a steroid related game, view media clips of their favorite...
Curated OER
Biomolecules
Students perform an experiment in which they test foods for the presence of proteins, carbohydrates, and lipids. They identify the molecular structure of each type of biomolecule and then discuss how biomolecules relate to nutrition and...
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