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Fiber - Adding It To The Diet - Skill Supplement
Young scholars examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.
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Goobers. Goobers? Goobers!
Learners begin the lesson by noting the many ways in which to use peanuts. In groups, they use the internet to research the work of George Washington Carver. They discover the allergies and nutritional information of the peanut and...
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Cooking on a Budget
Young scholars explain if they like expensive or less expensive brands. They choose and eat a complete meal and evaluate themselves on its cost, nutrition and taste.
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Hunting for Hidden Fat
Learners 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.
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Dysfunctional Eating
Sixth graders write a 1.5 page paper explaining how to make their favorite nutritional snack. They need to assume that the audience has never seen or heard of the snack before.
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Children's Health on the Decline
Demonstrate the importance of children's health with this cross-curricular instructional activity, which includes elements from health and science as well as expository writing. Middle schoolers develop realistic and obtainable one week...
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Eggs, Egg Test, Day 6
Third graders complete a test demonstrating their knowledge of the study of eggs.
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Eggs, Egg Function Lab Day 4
Third graders identify the use and function of the egg in selected recipes and then practice cooking skills by preparinig the recipes.
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Fats
Students are introduced to the characteristics of fats and their function in the body. In groups, they make a reduced fat recipe of chicken fingers and discuss other ways to reduce fat in their diet. To end the lesson, they identify...
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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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Consumerism - Brand Comparison Lab
The student will have an opportunity for themselves to determine which brand they prefer by comparing national and store brands by their appearance, cost and flavor. They will be looking for the best economical value.
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Dietary Fiber Lab
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
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Ground Beef Lab - Open-Faced Tacos
Learners will use ingredients and read a recipe to create open faced tacos. The emphasis of the lesson is the kind of preparation that is needed to cook ground beef correctly to avoid diseases associated with improper preparation...
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Dietician/Nutritionist
Explore the difference between a dietician and a nutritionist and then examine how these professionals serve the community. A PowerPoint presentation and accompanying worksheet are provided to teach this career exploration material. A...
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Basic Minerals - Macro and Trace
Identify minerals, their sources, functions, and deficiencies in the body. National Standard 14.2.1 Discuss macro minerals, electrolytes, and trace minerals Identify the problems associated with calcium and iron
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Essential Nutrients - Daily Guides
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day
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Fat - A Concentrated Energy Source
The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
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Why Garden in New York State Schools?
A lovely presentation in which slide after slide outlines the many educational, physical, emotional, and social benefits of gardening in schools. This presentation is meant to be shown to parents, and would be a terrific choice to...
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Ground Beef Experiment
Students identify what ground beef is and the difference in fat, flavor and moistness between the three types - regular, lean, and extra lean. Then, they conduct an experiment to compare the effect of pan frying
between three different...
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Carbohydrates - Simple and Complex
Students examine simple and complex carbohydrates. They take notes and complete a worksheet. They also research cookbooks and find recipes which shows the simple and complex carbohydrate groups.
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Abbreviations, Substitutions, Equivalents Review Lab
Learners work together to prepare a cookie recipe. In groups, they measure ingredients and review abbreviations and substitutions when it comes to different systems of measurement. To end the lesson, they demonstrate the use of the...
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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...
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Hydroponics
Students examine how to grow plants using a hydroponic system. In this hydroponics lesson students identify the advantages and disadvantages of growing plants hydrologically.
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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