Curated OER
How Many Bacteria on Your Food?
Students discuss and conduct a food safety experiment which looks at bacteria and food poisoning. They swab the other area of some food and grow bacteria in an agar plate.
Curated OER
Barn Owl Pellet Lab
In this lab worksheet, high schoolers dissect a barn owl pellet then identify the different small animals found in the owl pellet. Using class data they calculate percentage present as well as complete 8 post lab questions.
Utah Education Network (UEN)
Microwave Magic
The microwave is a staple in many American households, but how exactly does it work? Approach this question from a scientific and practical standpoint, and discover cooking strategies, recipes, and methodologies for the standard microwave.
University of Georgia
Heating and Cooling of Land Forms
Compare heating and cooling rates of different land forms. A lab activity has groups collect data on the rate of heating and cooling of soil, grass, saltwater, fresh water, and sand. An analysis of the rates shows how the different land...
Curated OER
Identifying Food Nutrients
High schoolers pretend they are a food-quality tester. They develop a kit to test food for sugars, starches, proteins and lipids. They answer questions to complete the lesson.
Curated OER
Lab Management - Level II
Students who know what lab procedures are expected will work more effectively and be more successful during their lab experiences. See Preface Materials: Students decide upon lab partners and sign their names for each unit. Hand each...
Curated OER
Open-Faced Tacos
Students practice safe handling procedures in a lab experience by handling ground beef properly in the preparation of a recipe. They prepare and assemble Open Faced Tacos. Afterward, they eat their prepared meal and complete several...
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...
Discovery Education
Malachi's Medication
What's on a prescription medicine label? After learners practice measuring Malachi's prescribed dosage for his medication, they collaboratively discuss and explain why measuring it with the proper measuring tools is essential. Young...
Curated OER
Nutrient Analysis Lab
In this nutrient analysis lab worksheet, students perform several experiments in a lab setting. Students test products for carbohydrates (monosaccharides and polysaccharides), proteins, lipids, and starches.
Curated OER
Measuring Calories in Food
Students measure the amount of calories in food. In this food energy lesson, students discuss what a calorie is, how our bodies use a calorie, and how many we need. Then, students use a calorimeter to calculate the amount of energy in a...
Curated OER
Bacteria's Role in Food
Students grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...
Cornell University
The Science of Snowflakes
Who can grow the best crystals? Challenge class members to develop strategies for enhancing growth in the crystals. Through a lab investigation, learners study the properties of crystals and test the effectiveness of different growth...
Curated OER
What Are You Eating?
Discover the calorie content of foods by observing how much heat they produce in water. If you have a calculator-based laboratory (CBL™) insturment for collecting data, then this laboratory worksheet will not need any changes. If not,...
Curated OER
Food Pyramid Lab
Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.
Columbus City Schools
ABC: Acid Base Chemistry
Bubble, bubble, boil and trouble! What causes common substances like baking soda and vinegar to react the way they do? Welcome your junior chemists to the wonders of acid-base chemistry using a comprehensive and fun resource. Engage them...
Curated OER
Kitchen Equip and Lab Procedures - Level I
Students, in groups, record at least four pieces of equipment that fit a specified category as well as a safety tip to observe when using the equipment.
Curated OER
The Dangers of Being Obese/Overweight
Third graders determine if they are eating healthy. In this healthy living lesson, 3rd graders watch a video titled Happy Health and review the food pyramid. Students create a spreadsheet where they list their food intake for the week...
Curated OER
The Balance of Good Health and the Food Pyramid
Students explore the importance of good health and the food pyramid. They examine food labels and the importance of healthy food choices. Students investigate food additives.
Curated OER
Burning Snacks in Chem Lab
Students determine the energy content of various snack foods. They measure the temperature changes in various snack foods as the foods are burned in order to determine the foods' energy content. Students create graphs and data tables of...
Curated OER
Helpful Microorganisms
Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.
Curated OER
Genetically Modified Foods
Students explain what genetically modified foods are and how they are created. Students use appropriate vocabulary to describe and effectively discuss the benefits of, and potential risks of, genetically modified foods.
University of Georgia
Density and Texture of Soil
All soil is not created equal! A lab activity asks learners to collect and analyze soil. Specific calculations determine the amount of sand, silt, and clay in a sample and allow individuals to identify the soil texture.
Curated OER
Safe and Sanitary Work Habits - Level 1
Students brainstorm hazards in the kitchen, and categorize them. They develop a checklist that could be used by an inspector to evaluate a home economics foods laboratory. They create a recipe while using proper lab and safety procedures.