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Controlling the Code: Molecules at Work
In this DNA activity, students access a website to learn about how single-celled organisms function successfully. Then students pretend they are a bacterium and determine how to transport lactose across their cell membrane for food. This...
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Milk: A Practical Application
Students examine the impact of the physical and chemical properties of milk and its use as an important food.
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Hoodia Hoodoo
Learners assess the credibility of various Internet sites that advertise and review Hoodia weight-loss products. They review news stories on Hoodia products and compare to the claims made by advertisers of Hoodia. Each student also...
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Supermarket Science: The King Sooper Lab
Students read product labels, compare fat, sodium, and sugar contents of various food items. They work with a partner and often employ the assistance of the deli and bakery managers in a supermarket.
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Young Entrepreneur
Sixth graders learn about how easy it is to create a snack food and make people want to buy it.
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Where Do We Get the Money We Spend?
Young scholars discuss the sources of income for people in their community. They examine why different jobs are paid different wages. They also classify productive resources in the economy.
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Efficiency
Students review the definitions for efficiency and productivity. In groups, they observe a group of working people and develop ways they can increase their productivity. They write up their formal recommendations and then present them...
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Fit To Fat Family
Students become a TV production team whose mission it is to turn the fittest family in the UK into the unhealthiness one. Students illustrate the importance of exercise. Students understand what bad habits such as smoking and drinking do...
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Rainbow in a Baggie
Students create rainbows in a bag. In this art activity, students create rainbows using cornstarch, water, sugar and food coloring.
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DIBETES
Student demonstrates that they can reduce their own health risks by choosing a food or beverage that is fat free or non-sugar in place of their favorite food or beverage that is high-fat or high-sugar. Student identifies a time for...
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In Search of Reused and Recycled
Students identify recycled and recyclable products by reading labels. They discuss what happens to solid waste in landfills and its impact on the environment. They discuss ways in which they can conserve natural resources.
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What does AG have to do with me?
Students practice alphabetizing while categorizing sources of basic agricultural products. They discuss agricultrual products, discover where they are grown and draw a simple agricultural scene on poster board.
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Primary Producers
Middle schoolers examine the role of carbon in the oceans and how phytoplankton determine the levels present. In groups, they practice measuring primary productivity using two methods. They use the internet to research the role of...
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A Day Without Ag
Students investigate the concept of agriculture. They focus upon the presence of agriculture and the personal implications of it. Students generate lists related to the concept to encourage group discussions. The products of agriculture...
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Grade 11 and 12 - Personal Development (Mental Well-Being)
Students relate emotional health and well-being to personal productivity and to the workplace design, implement, assess, and evaluate a plan to promote personal, school, and community well-being
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Ocean Market
Students research how: The ocean is the source of many materials, from ores mined from its depths to relaxing mineral salts for a bath. Exquisite mother-of-pearl inlay, decorative shells, and pearl jewelry are found in gift shops...
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Hunting, Farming and Market Gardening
Learners examine the hunting and farming practices of the Black Pioneer. They identify crops raised by black pioneers, and explore the contribution of children to the success of the family farm. Students explore the importance of...
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Mineral Munch
Second graders explore the sodium content in foods they eat. After observing a table setting, 2nd graders then identify items made from rock. They taste low sodium crackers and compare them to regular crackers. Students discuss the...
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Class Conservation Corps (CCC)
Students investigate how the loss of soil, a valuable natural resource, affects their lives through loss of productive land to grow food, loss of coastal land mass, and poor water quality from runoff. They design a project to keep soil...
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Is Radio 1 British enough?
Students read the story Radio 1 defends not playing enough UK tunes. Students are then asked: What are the benefits of having a mix of musical cultures in a country?, Do countries lose a sense of identity when other cultures are added?...
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Uses of Coal
Learners be aware of the products made possible by coal by studying about the four major markets of coal: electric utilities, industrial/retail users, the steel industry and exports.
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LET'S TRADE
The students will become familiar with the methods used to trade agricultural products between countries.1. Allow students to research the trade embargoes the United States has imposed on other countries.
2. Use encyclopedias and...
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Eggs, Baked Eggs Lab, Day 2
Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the instructional activity, they test their final product...
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Worm Composting: Vermiculture
Students compost in a limited space and describe the decomposing process. Students convert unwanted, organic matter, particularly food scraps and paper into fertile soil.
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