High schoolers examine the causes and symptoms of food-borne illnesses and ways to prevent them.  In this nutrition lesson students work in teams to investigate a type of food-borne illness and present a scenario about it. 

Students discover how to prepare healthy snacks for children. In addition, they discuss food allergies and assess cooking hygiene. Part of this three-day lesson plan, includes a Powerpoint presentation covering safety measures both in...

Students 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.

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...

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...

Students explore cultures around the world. In this cross-curriculum geography lesson, students listen to This is the Way We Go to School , a Book about Children around the World , and locate various countries on the globe and a map....

Are you getting enough vitamin C? Young scientists determine the amount of vitamin C in fruit juice samples. They accomplish this task by adding DCPIP solution to the samples until the blue color of the DCPIP persists. Once this happens,...

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...

Students think about the historical development of the scientific method. They design an experiment that replicates van Helmont's, using only specified materials. Pupils then improved upon van Helmont's procedure and also consider the...

Students investigate and become aware of when a dog is about to bite. For this safety and dogs lesson, students discuss dog bites and when they occur. Students complete a related worksheet and create a bulletin board about when dogs may...

Second graders are introduced to the food groups on the food pyramid. Individually, they draw pictures of their favorite foods and identify which food group it belongs. To end the lesson, they discuss the importance of eating a variety...

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...

Students explain how to prepare and keep food safely. In this health science lesson, students research common mistakes and tips for maintaining a clean kitchen. They identify main causes of foodborne diseases.

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...

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.

Students explore symbols by identifying public signage. In this public safety lesson, students view flashcards of everyday road, fire and food signs while discussing their function and purpose. Students record and identify road and...

Young scholars discover how to inhibit food borne illnesses by practicing safe food-handling techniques. Among topics they examine are the advantages and disadvantages of using wooden or plastic cutting boards. After studying for the...

Eleventh graders examine government regulations. In this industrialization instructional activity, 11th graders look into what was going on inside American factories during the era. Students read excerpts of The Jungle and watch selected...

Ninth graders identify and explain the appropriate use and care of basic kitchen equipment. They assess their skill level to determine to what extent to cover the basics in kitchen equipment, microwave cooking, abbreviations,...

For this lesson students will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.

Young scholars calculate the amount of pesticide residue in selected foods for two pesticides and determine if these levels are safe. They read an article about a research study looking for metabolites of these pesticides in children....

Students experiment with the various types of leavening agents and complete a muffin lab. They review the basics of lab management and safety procedures: sanitation, measuring, altering recipes, table setting and mealtime manners, basic...

Bacteria outnumber all other forms of life on Earth. Scholars observe the growth of bacteria in petri dishes to understand their role in maintaining good health. Then, they observe the growth of bacteria after they introduce...

Young scholars examine the ecosystem by playing a game. In this ecosystem lesson, students are put into groups of decomposers, consumers, and producers. Young scholars create a list of animals that fit into each group and items that...