Curated OER
Frozen, Canned or Fresh?
Learners compare spinach. In this Science lesson, students construct an experiment to test fresh, frozen, and canned spinach taste and texture. Learners record their findings in charts and graphs.
Curated OER
Fruits and Veggies More Matters: Teen Lesson
Students study the importance of increasing their fruit and vegetable consumption. In this healthy diet activity, students study the benefits of eating fruits and vegetables based on their age, sex, and activity level. Students list...
Curated OER
Minnesota-China Connections: Chinese Flavors
Students discuss the foods which are typical of a Chinese diet. They find recipes and observe and sample various Chinese foods. They record their opinions about what they taste and experience in a journal entry.
Curated OER
BUILD A BURGER
Learners recognize and name the products used to build a hamburger. They review the USDA Food Guide Pyramid. Students are given worksheets, and they match the burger parts to the picture parts. They conduct a taste test on samples of the...
Curated OER
Holes, by Louis Sachar
Students use reading fluency, comprehension, vocabulary, written expression to write in journals as reading "Holes" by Louis Sachar. Some days are set aside for tests and/or food tasting.
Polar Trec
Animal Monitoring Introduction
Not only do mealworms taste great, they are also great for classroom science lessons. In pairs, young scientists observe and record what they see as they check out what their mealworms are doing from minute to minute. Each minute...
It's About Time
Identifying Matter
High schoolers test wood splints that have been soaked in mystery solutions to identify the different colors it produces when lit. The lesson concludes with a reading passage and analysis questions.
Perkins School for the Blind
Eating Out
Going out to lunch, reading a menu, making choices, and spending time socializing are all parts of growing up. Teens with visual impairments use several braille menus from local restaurants to practice ordering and appropriatelyeating...
Curated OER
In Touch with Apples
Students read "How To Make an Apple Pie and See the World", the story of a girl who traveled the world to find the ingredients to make her apple pie. They conduct a series of interdisciplinary activities including testing their senses,...
Curated OER
A Tasty Experiment
Students work together to determine if smell is important to being able to recongize food by taste. They try different foods with different textures and hold their nose. They create a graph of their results.
Curated OER
Tongue Map
Students explore human anatomy by conducting a human senses experiment. In this taste lesson, students identify the main purpose of a tongue and how it enhances our eating habits. Students utilize baking coca, lemon juice, salt and honey...
Virginia Department of Education
Acid-Base Theory
Litmus paper, why so blue? A chemistry instructional activity includes a pre-lab activity, practice calculating pH, an experiment measuring the pH in acids and bases, a titration demonstration, and a titration experiment.
Curated OER
The Worm: Reading Comprehension
Five multiple choice questions test young readers' understanding of a poem about the earthworm. Answers provided.
Curated OER
Ears Here!
Students participate in an interactive video to review the five senses. They perform hands-on activities to test their sense of hearing and play a hearing game from the Internet.
Curated OER
The Amazing Tomato
Students gain an understanding of where our food comes from. In this plant life lesson, students review what plants need for growth and how long it takes them to grow. Students research which plants it takes to make salsa. Students then...
Curated OER
Five a Day
Students look up and print definitions of fruit and vegatable. They write down their food intake for three days. They identify and categorize fruits and vegetables. They research how fruits and vegetables grow. They bring in their...
Curated OER
Taster of Non-Taster?
Students investigate their own inherited traits by using taste papers. In this genetic traits lesson, students test their ability to taste various substances, which is determined by inherited genetic traits. They take home taste papers...
Curated OER
Movement Across the Membrane (Diffusion)
Students investigate the concept of diffusion and how materials enter and leave a cell. In this movement across a membrane lesson plan, students use perfume, food coloring in water and a sugar cube in water to observe diffusion. They...
Curated OER
Yummy Adjectives
Fourth graders recognize and brainstorm descriptive adjectives to use in their writing. They work in pairs to take a taste and touch test and record their adjectives used to describe the food and knick-knacks on handout. This is a great...
Curated OER
Esters: The Secret of Natural and Synthetic Fragrances
Students investigate esters, make an ester and detect esters in natural foods and plants. In this esters lesson plan, students detect smells of hidden objects, produce an ester using peas, brown sugar and apple and demonstrate how to...
101 Questions
Nana's Lemonade
Consistency is the key. One lemon wedge per glass of water makes a nice glass of lemonade. Young scholars must identify the number of lemon wedges they need to make the same lemonade in a big gulp cup. They develop their own solution...
Curated OER
The Brown Rice Bonus
Students investigate how brown rice can be incorporated into a daily healthy diet. They practice preparing and storing the rice in the most beneficial ways. Also goals are set to increase the consumption of it in the dose of twice a week.
Curated OER
Frenzied Food: Fantastic Fuel?
Learners infer the causes of obesity. In this health science lesson, students brainstorm ways improve to their diet. They write personalized journals with goals on how to live a healthy lifestyle.
Curated OER
Lose the Fat, Keep the Vitamins... Drink Low fat Milk!
Students compare the different types of milk. In this adult health lesson, students examine the label and determine which is the healthiest. They discuss ways to switch from high fat to lower fat milk.