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Food Safety From Food To Fork
Learners are introduced to the concept of food safety. In groups, they distinguish between fact and opinion and cause and effect while participating in a board game. They write an essay about what knowledge they gained and review the...
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Food Preservation: Food Science, Canning, Gardening
Learners consider the procedures and safety issues involved in food preservation. They conduct experiments in canning, freezing and drying. If everyone can preserve food utilizing a variety of methods and science principles, the lesson...
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Food Safety and Quality Assurance
High schoolers identify and interpret how milk is processed and learn important concepts in food safety and quality assurance. They identify how milk is processed, the importance of food safety, and the quality assurance process....
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Familiarizing Students with the 5 Food Groups
Students review a variety of foods and classify them into food groups. They identify the benefits of each food group to our bodies and consider how deficiencies of these groups affect humans. They sort pictures, view a video and write...
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Biotechnology Regulations
Bio-ethical laws and regulations on the federal, state, and local levels are covered in this Powerpoint discussing genetically modified food. The steps needed to get permits and approval for GMO crops and other foodstuffs are...
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Microwave Introduction
Learners take true and false pretest, and explore and practice basic principles of microwave cooking and how to use and care for it properly while preparing foods. Students watch teacher demonstration and then prepare their own bags of...
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Bacteria's Role in Food
Young scholars 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...
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Yeasts and Molds
Learners investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.
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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.
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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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Nutritional Influence on Illness and Disease
Students examine nutritionally related diseases and illnesses, evaluating studies and developing topics for a science fair project. They investigate bacteria, researching how it can be harmful or helpful, and create illustrated displays.
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The Heat is On!
Fifth graders investigate evidence for changes in matter that occur during a chemical reaction.
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Genetic Engineering of Crop Plants
Students explore genetic engineering and it biological and ethical implications. By conducting experiments with genetically engineered corn and plain corn they determine the difference in taste. Students also discover the effects of...
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The Dose makes the Poison
Students investigate the effect of a chemical (they choose) on the germination of seeds. They calculate % chemical concentrations in water, form a hypothesis, and discuss the ethics of using animals in biomedical research.
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Introduction to Toxicology
Students explore the science of toxicology and the relationship between a toxic reaction (response) and amount of substance (dose). They observe two demonstrations illustrating the concept of dose-response.
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A Fish in Water
First graders, with a goldfish as a class pet, practice the proper way to care for a pet and have responsibilities when it comes to taking care of the fish. As a class, the teacher reads the book "Fish Out of Water".
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It's For the Birds
Fifth graders examine how anatomical adaptations make it possible for a bird to survive in various habitats. They discuss and list birds and their unique characteristics, and create an imaginary bird, illustrating the environmental...
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Investigation 4 - Plot Studies
Third graders use a plot map to study the plants and animals living in a small area of their environment.
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Hide & Seek Butterflies
Students examine a variety of butterflies and discuss how they believe they get their color variations. In groups, they brainstorm the advantages and disadvantages of their color schemes. To end the lesson, they watch butterflies in...
Other
U.s. Department of Health and Human Services: Food Safety
Government guidelines on food safety and information on foodborne pathogens and preventing illness via proper food preparation and storage.