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Food-Borne Illnesses
Use this lesson to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some excellent...
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Foiling Spoilage
In this agricultural education learning exercise, students read 6 descriptions of bacteria that cause food spoilage. Students then read 4 descriptions of preservatives that can be used to prevent spoilage. The learning exercise is...
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Nutrition and Food Science
Young scholars 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.
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Health In Progress - Processed Foods
Students compare and contrast processed foods to unprocessed foods. After exploring the differences, they research the health factors, benefits and concerns in both types of food. Discussions include fats, sweeteners, fiber, vitamins,...
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Fruits and Vegetables in the Food System
Learners examine the importance of local markets. In this horticulture lesson, students examine the importance of local markets and food systems that can provide profit for growers, freshness, variety and quality.
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Health: Food Borne Illnesses
Students 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 test,...
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How Can You Prevent Spoilage?
Middle schoolers complete laboratory activity to discover what temperature is most effective in prohibiting bacterial growth in two percent milk. Students then write lab report detailing findings.
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Better Butter
Students explore the process of making butter. In this agriculture lesson, students discuss how butter is made today and how it was made in the past. Students make their own butter using baby food jars and some "elbow grease."
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"Keep it cool"
Students comprehend the importance of keeping cold foods cold. They identify the proper way to install and read a fridge thermometer. Students develop the ability to maintain a clean fridge at home.
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Unit: Processing and Manufacturing: Examination Three
StudentsMatch the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A. Afterwhcich, students Write short answers or fill in the blank to...