Students write and illustrate a picture of their favorite food. They describe and practice responsible behaviors for health and safety.

Students go on a scanvenger hunt to find products (from a provided worksheet) that have ingredients that come from the rainforest. They then decide if the products are really needed by consumers and make a display of them.

Young scholars complete a series of lessons and plan recipes to make. They gather the necessary ingredients. Students follow safe procedures for food and safety hygiene to bake a cake for a cake sale. Young scholars create posters to...

Pupils research agricultural commodities. In this agricultural commodities lesson, students read background information about food products and commodities. Pupils complete worksheets with specific product information including its...

Students explore marketing concepts while producing food items to sell. They are divide into groups. Students create or revise the Research Survey to use during the week to either determine the product they they sell or which variety...

Students read food labels and understand their meaning. For this healthy eating lesson, students discuss healthy foods and snacks. Students understand the fat and calorie content of foods and discuss the regulations on food...

Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body. Define simple and complex carbohydrates Identify function and sources of simple and complex carbohydrates Describe how...

Students work in groups of 4-5 to form a business, create, market & sell their product, and track their expenses and profits. They experience the roles of producer, distributor, and consumer of goods. They collect, organize and...

Seventh graders investigate what goes in to starting a retail store. For this business economics lesson, 7th graders brainstorm products they would like to sell and use magazines, newspapers and real estate listings to bring their store...

In this 4-H horticulture and gardening activity, middle schoolers study how some of the food they eat is the stems, roots, leaves, seeds, and flowers of plants by completing a fill-in-the-blank activity and a word search page. They...

Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.

First graders explore the practices and products of the two cultures. They build log cabins and teepees or Hogans, make costumes, use vocabulary and Native American symbols to write stories, create art products such as pinch pots and...

Middle schoolers organize themselves into a simulated company complete with applications, interviews and training. They identify a community need they can fulfill related to cooking or sewing and work to make and deliver the designated...

Students design an experiment. In this bees instructional activity, students research pollination and work collaboratively to discover how bees aid in pollination.  Students use tomato plants and create experimental designs....

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:...

Students examine possible pesticide exposure in their fruit and vegetable consumption. They compile fact sheets exploring various organic food issues and interview their parents about the food choices they make for their Students.

Students research about producers and consumers. They examine how products become available to consumers and participate in one of the activities listed such as: tour a farm or a factory, go on a scavenger hunt at a local store, or have...

Fourth graders find the meaning for capital, land, labor and enterprise and relate them to economics of a place. In this economics lesson, 4th graders form a company to make an agricultural product and look for the resources they will...

Learners conduct various experiments on glucose. In this biology lesson, students differentiate the process of diffusion and osmosis. They test different foods for the presence of glucose and starch.

Students research cafeteria composting. In this composting lesson, students design a vessel that would allow the cafeteria staff to collect food scraps for composting. Then students build a prototype and present it to the class. Lastly...

Students evaluate the pros and cons of a new approach to food, chemical, and drug testing. They read and discuss the Times article, 'DNA Chip May Help Usher In a New Era of Product Testing.'

Students discuss nutrition and compare nutritional values of a snack product claiming health benefits with a candy product.

Students plan, practice, and act in a 2-3 minute videotaped production about a specific topic. Students from a local high school give presentations pertaining to seasons, earth rotation, and moon phases. Students analyze the...

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...