Students review Dietary Guidelines and the Food Guide Pyramid. They take a quiz listing recommended dietary guidelines and explain their function and implementation.

Pupils list and explain the five food groups and the recommended serving amounts.  In this food pyramid lesson, students discuss the food pyramid and journal about their reaction to it.  Pupils complete a building block...

Fourth graders identify the origins of meats and vegetables consumed by humans on a daily basis. They classify foods (meats, dairy products, grains...) and create a food pyramid.

Students identify low cost, nutritious foods from each of the food groups. In this low cost nutrition instructional activity, students use the handout "Saving Money on Foods from MyPyramid" and work in groups to study grocery store ads...

Pupils describe typical marine food webs, and explain why food is generally scarce in the deep-ocean environment. They discuss reasons that seamounts may support a higher density of biological organisms than would appear to be possible.

Students discuss the pros and cons of supersizing fast foods. In this adult health activity, students explain why fast food is so popular. They suggest healthier order strategies.

Students discover the fat content of takeaway food a variety of other establishments. They consider the risks of a high fat diet and their replications. In addition, they discuss ways in which one can eat less fat daily as well as...

Third graders explore food production by researching culinary culture on the Internet. In this global food lesson, 3rd graders read assigned text about the different dietary habits of foreign cultures based upon their environment....

Examine food choices and the nutritional properties of food groups with this visually appealing whole-class lesson plan. This will take a bit of preparation, but once you do it, you can use the materials for years. Using a food groups...

Fifth graders discover how to make healthy choices in nutrition. In this nutrition lesson, 5th graders research the daily nutrition requirements recommended by the U.S. Department of Agriculture. Students keep a food diary for three days...

Discuss helping with the family grocery shopping. View a teacher drawn map of a grocery store and discuss where the breads, meats, and dairy products are located. Practice categorizing foods as breads and cereals, fruits, vegetables,...

Learners identify the food group of various culturally diverse breakfast foods and discuss the importance of eating a healthy, well-balanced breakfast every morning. They then try different foods that begin with the letter A, B and C and...

Young scholars 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...

Young scholars explore all the things they could do with a pizza. They become aware of food groups and nutritional needs, make decorated cardboard pizzas, interact with pizza slices and fractions, create stories to go along with their...

Students read food labels to compare healthy verses non healthy food and then use diagrams to create a poster of the digestive system. In this food lesson plan, students move the food down the digestive track along the digestive system.

This lesson seems pretty advanced for K-2nd graders, but there are some pieces that can be used with young learners. Look through this comprehensive, fact-filled lesson and pull out information and activities that you can adapt to fit...

Students evaluate the food pyramid. In this dairy nutrition lesson, students identify the position of the milk group on the food pyramid, then determine their daily calcium requirement and how they can meet that requirement.

Pupils read "Staying Healthy: Eating Right" by Alice B. McGinty and discuss prior knowledge of food groups and nutrition. They sort foods into food groups and play a board game about types of foods.

Kids work together in groups to discuss and understand the differences between a typical diet and a healthy one. They use the My Plate recommendations to compare what they eat with what they should be eating according to the MyPlate...

In this math/nutrition instructional activity, the nutritional value of 3 snack foods is recorded on a data chart and represented on a bar graph. Students analyze and compare information, construct data charts and related bar graphs, and...

Third graders demonstrate the ability to identify personal health needs. They classify foods from the school lunch menus into the correct food groups. A database file is created. They determine if the school lunch menu offers a balanced...

Young learners discuss how to practice healthy eating habits and the body's need for energy through discussion and exploration of the MyPlate system.

Teach little learners the difference between a healthy snack and an unhealthy one. After a class discussion about what constitutes a healthy vs. an unhealthy snack, pupils cut out pictures from magazines and sort them into categories...

Students explore their food choices and the impact of them to the environment as well as their quality of life. In this food choices lesson, students use the film and book from the project No Impact Man to explore the impact of food...