Curated OER
My Pyramid
Students identify fruits and vegetables. For this nutrition lesson, students list fruits and vegetables on the board. Students study the lunch menu and identify the fruits and vegetables.
Curated OER
A Meal of Endurance
Students examine the importance of the nutritional value of explorers' meals. They investigate the concepts of caloric intake vs. caloric expenditure and examine their own nutrition.
Curated OER
Fiber - Adding it to the Diet - Skill Supplement
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
Curated OER
Kitchen Math - Levels I & II
Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques. Identify abbreviations Compute equivalents Identify measuring...
Curated OER
Family Staples: Hide and Seek Pancakes
Learners cook rolled pancakes and practice culinary skills that promote an integration in a variety of foods. In this cooking lesson, students develop the skill of properly measuring and mixing ingredients . Learners then...
Curated OER
The "Heart" of the Problem
Students create an exercise and nutrition program. In this interdisciplinary instructional activity, students use calculations of exercises plus their corresponding effects on the body and nutritional values of food to derive a health...
Curated OER
A Picture of Health
Students explore why Americans failed to meet health goals for the year 2000 and ways in which Americans can shape up to meet the 2010 goals. They maintain a food and exercise diary for one week, evaluate their nutrition and exercise...
Curated OER
Life Science: Heavy Weight
Students investigate adolescent obesity and its health impact. In this health and obesity lesson, students research the problem, develop a survey regarding eating habits, then analyze the nutritional information on commonly eaten foods...
Curated OER
Nutrients
Fourth graders understand the important nutrients in food and the value of each. In this nutrients lesson, 4th graders complete a chart giving examples of foods that contain that nutrient and a definition of the nutrient. Students...
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...
Curated OER
Diet: You Are What You Eat
Third graders examine the issue of food quality to assess the dangers of pesticides, additives, and improper food preparation. After keeping food diaries and categorizing foods, they fill in food pyramids based on their journal entries....
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...
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 plan students find good sources of fiber in different foods.
Curated OER
Non-nutrients: Fiber and Water
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
Curated OER
Yeasts and Molds
Learners investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.
Curated OER
Basic Vitamins: Water-Soluble and Fat-Soluble
High schoolers examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.
Curated OER
Kitchen Equip and Lab Procedures - Level I
If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...
Curated OER
Household Pests
Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...
Curated OER
Eggs: A Practical Application
Apply food selection and preparation guidelines related to egg products. National Standard 14.3.3 Identify functions of eggs: binder, thickener, coating, leavening agent, emulsifier Identify egg cooking temperatures, techniques/methods:...
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
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
Measuring Techniques - Level I
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
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