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Diet: You Are What You Eat
Third graders examine the issue of food quality to assess the dangers of pesticides, additives, and improper food preparation. After keeping food diaries and categorizing foods, they fill in food pyramids based on their journal entries....
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The Digestive Dance
Students read food labels to compare healthy verses non healthy food and then use diagrams to create a poster of the digestive system. In this food lesson plan, students move the food down the digestive track along the digestive system.
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Helping Hands: Promoting Gloval Awareness
Eleventh graders explore Canadian support for foreign aide. In groups, 11th graders discuss Canadian aide policies and express their opinion of each. Students brainstorm methods of contributing to developing nations. They complete...
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Biomolecules
Students perform an experiment in which they test foods for the presence of proteins, carbohydrates, and lipids. They identify the molecular structure of each type of biomolecule and then discuss how biomolecules relate to nutrition and...
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Eat Smart. Play Hard.
Students study healthy food choices and the energy it creates for physical activity. For this food energy lesson, students complete multiple activities to learn about the benefits of healthy eating upon physical activity.
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Family Life Cycle - Breakfast Lab
Learners review the nutritional needs of various age groups. In groups, they plan a breakfast meal for different age groups and spend time making the foods. To end the lesson, they serve the food to their classmates for an evaluation.
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Healthy Tips Podcast
Learners create a health-based podcast for peers using prior knowledge, internet research, and KWL charts. This lesson is adaptable for different health topics and age levels.
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Fiber - Adding It To The Diet - Skill Supplement
Students examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.
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Understanding Effectiveness
Students investigate the work of animal welfare advocates. In this advocacy lesson, students examine advocacy strategies and investigate their effectiveness as they analyze King's "I Have a Dream" speech. Students apply the advocacy...
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Food Pyramid
First graders examine the different levels of the food pyramid and plan a healthy meal. They discuss the food pyramid and read about nutrition using a variety of resources. Using Kidspiration computer software, they plan a...
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Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
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Eggs, Baked Eggs
Students explore eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.
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Family Life Cycle - Children's Lab
Students review how their nutritional needs change over time. In groups, they design their own menu in which they get all the nutrients they need. To end the lesson, they share their foods with the class and complete a wordsearch...
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Chefs of the Week
Students, as members of a team, are asked to prepare one meal to feed one person in a day. They analyze their meal and their daily menu for the nutritional content and explain this during an oral presentation.
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Snowball Soap
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...
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Stay Well Cards
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.
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Ground Beef Lab - Open-Faced Tacos
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...
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Food Pyramid Lab
Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.
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Vegetable Lab
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.
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Microwave Introduction
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
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Fruit Dessert
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.
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Pies: A Practical Application
Students participate in making a pie. They are to discuss the nutritional value and the different types of pies. They also answer questions from the teacher about fat and they complete a pie evaluation form.
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Learning about Infectious Diseases
All of the activities and worksheets in this unit relate to learning about how infectious diseases spread & how the body deals with them. There is a collection of problem-based learning activities, as well very useful at-home...
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Making Molecular Models
In these creative hands-on activities, learners construct several different molecular models that represent substances that play an essential role in our nutritional needs. Using gum drops and toothpicks, students design the models....