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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...
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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...
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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...
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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...
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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...
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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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Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
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Coral Reefs Endangered
Young scholars research where in the world coral reefs are located. In this ecology lesson, students create food chains and food web. They simulate growing coral reefs to understand their characteristics better.
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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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Making Choices
Students work with a partner to write a play, story or ad that teaches about our choices as consumers. Students focus on educating people about how food choices make a difference in their lives.
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Someone Is In The Kitchen
Students investigate the lifestyles of the Native Americans and look at a recipe found on a website. They read the recipe and pay attention to the measurements. They differentiate between the various measures in order to apply them to...
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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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Pies: A Practical Application
Students participate in making a pie. They are to discuss the nutritional value and the different types of pies. They also answer questions from the teacher about fat and they complete a pie evaluation form.
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Ground Beef Lab - Open-Faced Tacos
Students 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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High Five Burger
Fifth graders investigate agricultural sources. For this agricultural lesson, 5th graders read the book Have a Hamburger and See the U.S.A. and record each component of a hamburger. Students use a map of the U.S.A. to locate the...
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Economics: What is done to rice to get it ready to eat?
Third graders create a map showing the journey of rice from the field to the grocery store. In this agriculture lesson, 3rd graders discover and map the process of harvesting and preparing rice to be packaged and shipped to sell to...
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Healthy Eating
Students explore how they can make healthy food choices and assess how "eating healthy" requires knowledge and planning ahead. They review and discuss The Edible Pyramid as well before they complete this project online. Each student maps...
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Learning about Infectious Diseases
All of the activities and worksheets in this unit relate to learning about how infectious diseases spread & how the body deals with them. There is a collection of problem-based learning activities, as well very useful at-home...
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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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Abbreviations, Substitutions, Equivalents Review Lab
Young scholars 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...
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Dietary Allowances Worksheet
In this health worksheet, students read the dietary allowances and use them to create a healthier personal lifestyle. The chart includes boys and girls statistics.
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Grocery Shopping
Learners apply budgeting and shopping strategies. They study consumer shopping skills and guidelines to be a better shopper by comparing stores, comparing prices and unit pricing, brands, using coupons and not being fooled with...
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Sentence Fragments Worksheet 1
In this grammar activity, students identify which sentences are fragments and then rewrite each fragment they find into a complete sentence below the fragment.
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Agriculture - It Doesn't Just Happen
Sixth graders examine the role of the US Department of Agriculture. In this United States Agriculture lesson, 6th graders create maps with sites and specialty areas. Students create a presentation on the topic they were given to...