Pupils explore reasons why breakfast is an important meal. In this healthy eating lesson, students research the benefits of eating breakfast and create a cookbook of healthy breakfast items. Pupils establish a breakfast plan for two...

Eighth graders develop a healthy menu for the coming week using Palm technology to develop healthy eating habits. They develop a spreadsheet for the seven days and for each menu using the Palm.

Students engage in a lesson lead by the teacher to discover the diet plan of increasing the consumption of fruits and vegetables. They conduct discussions in class with each other, at home with parents, and in the community if possible.

Students create their own soap sculptures and take them home to use. They gradually add water to soap flakes until they are a consistency that can be molded. They mix the concoction with their hands and then sculpt the "snow" into...

Students draw pictures of things that help them stay healthy such as brushing teeth and washing hands. They write healthy ideas on their pictures. They post the pictures at home and in the classroom as reminders to stay healthy.

Students engage in an activity that integrates nutrition information with upper body strengthening physical activities.

Students participate in a discussion on why food labels are important and how they were developed. Using the internet, they research what is meant by the 'use by' date and discover how the ingredients are listed on the package. They use...

Students observe, discuss, and record the requirements of a healthy environment for both arthropods and people by designing and maintaining an artificial habitat for an arthropod.

Young scholars list the normal eating habits of children. In this health lesson, students identify common problems experienced during mealtimes. They discuss ways to better manage a child's mealtime experience.

Students explain the benefits of eating together as a family. In this adult health lesson plan, students share their happy mealtime experience with each other. They develop a mealtime goal for their family.

Third graders analyze the nutrients, calories, and food groups using the USDA CNPP website Interactive Healthy Eating Index. They write a summary of their personal findings related to their eating habits - including some ways to improve...

Students will use ingredients and read a recipe to create open faced tacos. The emphasis of the lesson is the kind of preparation that is needed to cook ground beef correctly to avoid diseases associated with improper preparation...

Sixth graders explore agriculture by viewing a fruits and vegetables video clip. In this apple characteristics instructional activity, 6th graders discuss how fruits and vegetables deteriorate after being exposed to oxygen and identify...

Third graders prepare vegetables using common methods: au gratin, minimum water method, broiled, panfry, frozen, and stuffed. They share with the rest of the class and determine which methods preserve nutrients, color, flavor and texture.

Third graders complete a fruit lab applying the preparation guidelines in preserving the nutrients, color, flavor and texture of the apples and preventing them from oxidizing.

Students identify the factors that influence eating behaviors. They discover the nutrients that are needed in a teenager's body. They also identify the major food groups and examine the food pyramid.

Students become taste testers and experience an alphabet of nutritious snacks. They also discover more about their muscles and bones and the importance of exercise.

Learners, put in teams, line up behind one of numbered cones. Player #1 in each group does designated locomotor skill, hop, skip, gallop, slide, etc., to center circle and selects a food card, then brings card back and places it under...

Students explore calories. In this lesson about calories, students practice counting and recording calories. Students use a sample Calorie Calculation Chart to record how many calories consumed in one day. Students do an experiment on...

Students explore animal characteristics by reading animal stories in class. In this sheep habitat lesson plan, students identify the uses for sheep in our agricultural based society and the importance of wool in our economy. Students...

Third graders study color in a garden environment. In this color lesson, 3rd graders explore the colors of living and nonliving elements within a garden environment. Resources are provided.

Third graders explore living and nonliving things in a garden environment. In this garden environment lesson, 3rd graders study the effects of crickets in a garden. Students explore the interaction between living and nonliving elements.

Students chart foods on the food guide pyramid and design nutritional food plans that include all the food groups.

Fourth graders understand the important nutrients in food and the value of each. In this nutrients lesson, 4th graders complete a chart giving examples of foods that contain that nutrient and a definition of the nutrient. Students...