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Lesson Plan
Curated OER

Vitamins

For Teachers 9th - 12th
Students determine the amount of vitamin C present in 3 samples of juice stored in various light conditions. In this vitamin lesson plan, students investigate the amount of vitamin C present in juice exposed to different quantities of...
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Worksheet
Curated OER

Integrating Biology: The Elements in Your Body

For Students 9th - 11th
In this body elements activity, students read about the chemical make-up of the human body and answer questions about the elements.
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Lesson Plan
Curated OER

Claire Damarodas

For Teachers 5th
Fifth graders examine how sugars may be listed as an ingredient in various ways. E.g. Many of the words end in -ose (ex. Sucrose, dextrose, maltose)
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Lesson Plan
Curated OER

Germs and the Body

For Teachers 3rd - 5th
Students illustrate where germs exist, how they can get into and affect the body, and how the body defends itself against them.
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Lesson Plan
Curated OER

Germs and the Body

For Teachers 3rd - 5th
Students explore biology by completing an illness worksheet. In this human germs lesson, students identify how germs are transferred from one body to another and the prevention methods that can be taken. Students complete a worksheet...
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Lesson Plan
Curated OER

Activities of the Immune System (Activity 1)

For Teachers 9th - 12th
High schoolers cut an apple in half and cover half with plastic wrap. They place drops of liquid on each half and discover how our skin protects us. They answer discussion questions to end the lesson.
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Lesson Plan
Curated OER

Vegetable Twister

For Teachers 2nd
Second graders study the changes in organisms over time. In this Life Science lesson, 2nd graders explore how living things react to changes in the environment. Students identify the basic needs of living things.
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Lesson Plan
Curated OER

ABOUT ALL YOU CAN EAT: Superfoods

For Teachers 7th - Higher Ed
Students trace back through time to see how the nutritional value of food consumed was enhanced.  In this nutrients lesson students complete several activities that show the mass of food, and its PH value.