Students examine simple and complex carbohydrates. They take notes and complete a worksheet. They also research cookbooks and find recipes which shows the simple and complex carbohydrate groups.

Students complete a variety of activities designed to enhance their awareness of their bodies. They examine pictures of themselves, taken at various points in the year and examine and compare their bodies. They enjoy a healthy snack...

Students study the complexities of eating disorders and the underlying factors which may contribute to their onset and development. They explore the various aspects and manifestations of these eating disorders and identify and...

Young scholars examine the Food Pyramid to discover the foods they need to eat to have a healthy body. Using food brought to class, they must place the food in the correct category in the pyramid. In groups, they test food samples for...

Young scholars calculate the number of calories they need daily and examine the impact of exercise on their caloric needs. They then determine if their daily caloric intake meets or exceeds their daily need.

Students view a display of empty food containers (or illustrations). They select a food and decide as a class if it has an animal or plant origin. Students view a display of common farm animals that are commonly eaten (cow, pig, chicken,...

Students examine food labels. They conduct a food label hunt to determine if specific foods are safe and acceptable for people with specific food allergies. They study a variety of food labels to determine whether or not they would...

Students discuss the five food groups and the seven basic nutrients. They decorate Food We Eat booklet pages with pictures of foods found on background, rubber stamp and animation tools in KidPix. (Booklet has a page for each food group.)

Students apply budgeting and shopping strategies. They study consumer shopping skills and guidelines to be a better shopper by comparing stores, comparing prices and unit pricing, brands, using coupons and not being fooled with...

Learners brainstorm list of lunchtime sandwiches, identify difference between fact and opinion, research facts about peanut butter online, complete Nutty About Peanut Butter worksheet, and create their own fact and opinion worksheets...

Students investigate how to make healthy choices. In this food pyramid lesson, students read about making healthy choices. Students chart the food they eat to see where it is on the pyramid. Students then create a collage of healthy...

In this healthy living worksheet, students read a recipe for frozen peach ice pops. Students analyze two pictures of Power Panthers and circle the ten differences in the pictures.

Students identify poor eating habits and create a plan to overcome them. In this eating habits lesson, students identify four eating habits they have and research the implications of poor eating habits. Students find healthy alternatives...

Third graders explore why rice is good for our bodies. For this nourishment lesson, 3rd graders review the food pyramid and discuss serving sizes. Students discuss the different ways rice is used in food. Students use uncooked rice to...

Young scholars examine the importance of eating a balanced breakfast.  For this healthy eating lesson students identify examples of a healthy breakfast and compare the characteristics of people who do or do not eat breakfast.

Students investigate the steps in creating a brochure using information about milk and its health benefits. Using expository writing, an information packet is created with pictures of students wearing their milk moustaches.

Middle schoolers learn the basic principles of microwave cooking and prepare a dessert in the microwave using correct procedures.

Young scholars complete a test demonstrating their knowledge of kitchen safety, sanitation, equipment, measuring, cooking terms, abbreviations, substitutions, equivalents, reading and parts of a recipe, and the microwave oven.

Fourth graders graph their estimations of caloric intake and caloric expenditures.

Students listen to a story about cows and identify foods made from milk. They have a tasting party and practice a finger play called "Five Mugs of Milk."

Students recognize a wide variety of fruit and have a greater understanding about the importance of fruit in their diet, and determine that some fruits' skins are edible and others are not.

Students participate in an experiment to show how germs are spread, by food, fingers and feces. They conduct a bacteria count using a colony counter.

Learners engage in a lesson that is concerned with the concept of cooking a new recipe. The book "Cook-a-Doodle-Doo" is used to create the context for the lesson. They use the ingredients and recipe in the lesson and work in groups in...

Fourth graders study the food pyramid and photograph food choices from their school to create a healthy meal guide. In this food choices instructional activity, 4th graders study the food pyramid, photograph healthy food choices at their...