Curated OER
Au Marche Sandaga a Dakar
A 3-day French lesson plan targeting food shopping vocabulary. It is designed for elementary French learners pretending to communicate with merchants in a small village outside of Dakar. The plan follows a class reading of the picture...
Curated OER
Tzedakah: How Can We Help?
Young scholars define what constitutes a nutritious meal, the price of a healthy meal, and understand that some people can't afford healthy meals. In this healthy meals lesson plan, students estimate and research the cost of a nutritious...
Curated OER
Mouthwatering Adjectives!
Third graders write descriptions of food items in order to create a restaurant menu. They use adjectives to describe mouth-watering and vivid food and compare it to a boring adjective-lacking menu. They design and share their menus with...
Education World
Edible Resource Maps!
Young scholars discuss resource maps and examine examples from library resources. Working in groups, they create edible resource maps by drawing examples, such as popcorn on the border of Iowa and Nebraska. Then they use cookies in the...
Virginia Department of Education
Go with the Flow
How does nature's hierarchy relate to our local human environment? Answer this question, along with others, as the class visually depicts the natural hierarchy provided by nature. Pupils discuss each piece of the pyramid and its energy...
Virginia Department of Education
A Salt Marsh Ecosystem
What a web we weave. Pupils use yarn as the primary resource to create a web depicting the intricacies of a salt marsh ecosystem. They participate in a question and answer session, which leads to an in-depth facilitated discussion...
Curated OER
Comparing Seeds
Students explore the process of growing plants from seeds. In this hands-on science experiment, students observe different seeds (store bought vs. those directly from food items) and predict growing patterns.
Curated OER
Thanksgiving Feast
Use the Tool Factory Workshop to have your class create a list of people to invite to their Thanksgiving Feast.They will take pictures related to the fall season and create invitations using Tool Factory Database. Students make a grocery...
Curated OER
Use Culinary Concoctions to Illustrate Geological Events
Incorporating food into your science lesson helps learners to visualize and taste the complex concepts of Geology.
Curated OER
Discovering Adjectives
Students work in groups to discover and practice using adjectives. They use food items for the activity and compete with other groups on who can have the most adjectives. They may use other materials in the room as well.
Curated OER
Decomposition vs. Synthesis Reaction
Students define the term chemical reaction, identify the reactants and products in a chemical reaction, distinguish between decomposition and synthesis reactions and construct reactions using food items.
Curated OER
Free Enterprise -- Product Cost
Students are introduced to the concept of free enterprise. In groups, they discuss the price of various food items and decide on which item to produce. They calculate the cost of producing the item and share their results with the class.
Curated OER
Monthly Cost of Living - Menus
In this economics worksheet, middle schoolers plan the meals for the period of one week. The cost for the food is then computed through looking them up on the Internet.
Curated OER
Pyramid Panic Lesson
Students research human health by identifying fatty and sugary foods. In this food choices lesson, students discuss the five food groups and examine the healthiest choices from each group. Students utilize the web to complete a health...
Curated OER
Making Blood!
students research blood's components, and use their math skills to recreate a model of whole blood using commonly found food items.
Curated OER
Open Inquiry Using C. elegans
Ever wondered what motivates a roundworm? Introduce your biology class to C. elegans, a non-parasitic model organism that can help them understand behavioral stimuli. Paired pupils design an experiment to test the worm's reaction to...
College Board
2009 AP® Environmental Science Free-Response Questions
How do genetically modified crops affect agricultural practices? This is one of four environmental questions scholars respond to in an AP® test prep resource. Other topics include methane digesters, water runoff, and nitrogen-based...
Aquarium of the Pacific
Ocean Drifters
Take a drift in the ocean. Class members watch a video on plankton, the drifters of the ocean. Scholars find out about the different types of plankton and sea jellies. To add a little variety, they use the aquarium webcams to study sea...
Curated OER
Labelling
Students assess the difference between "use by" and "best before" date markings on food items bought at a grocery store or some other establishment. They determine whether or not stored food is safe to eat and practice developing...
Curated OER
Orange Juice - From the Tree to the Glass
Second graders work in groups to create a play showing how an orange becomes orange juice at the store. In this economics and goods production activity, 2nd graders complete a webquest that guides them though discovering the process of...
Curated OER
Design a Plankton
Students explore animal and plant adaptation. In this ecosystems science lesson, students view websites to gain information about plankton and its interdependence within ecosystems. Students identify ways in which plankton...
Curated OER
Food Classification
Students are introduced to classification and some of the difficulties surrounding classification and how classification systems need to be able to adapt and how they may need to be changed when new information is discovered. They...
Curated OER
The Circulatory System - Part II
First graders recognize that the heart muscle requires food. Students observe a Venn Diagram to identify foods that are good for them. Students provide one ingredient to make healthy heart soup.
Curated OER
Diet Evaluation Project
Middle schoolers record two consecutive days of food intake. They identify which nutrients are below 70%. They compare diet composition between protein, fats, and carbohydrates. They evaluate fat in the diet to fall below the American...
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