Students use ice-cube brushes to paint pictures demonstrating ways that they can stay healthy.

Students demonstrate healthy hand-washing techniques. They mix water and soap flakes, and create snow soap sculptures.

Students use the vocabulary list on the board and flash cards to identify and examine various types of personal hygiene products and their uses. Students strive to practice daily proper grooming routines. They view a...

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...

Fourth graders examine the amount of sugar contained in Halloween candy by looking at nutritional labels from candy bars. They figure out ways to encourage people to reduce the amount of sugar they eat at this holiday. They look at the...

Students create an individual menu for one of their peers. They must examine their peer's activity level and family history.

Students practice safe handling procedures in a lab experience by handling ground beef properly in the preparation of a recipe. They prepare and assemble Open Faced Tacos. Afterward, they eat their prepared meal and complete several...

Students make healthy choices. In this healthy living mini-unit, students make healthy lifestyle choices through hands-on activities, songs and movement. This mini-unit includes lessons on the food pyramid, fruits, vegetable, and staying...

Fifth graders explore nutrition by viewing video clips discussing world hunger. In this malnutrition lesson, 5th graders discuss the reasons people cannot afford food in rural areas and read assigned text discussing our agriculture...

Fifth graders explore free trade. In this free trade lesson plan, 5th graders discover which commonly found products are made in the United States and which originate from other countries. Students explore which countries are better at...

Students explore the bread, cereal, grain food group on the Food Guide Pyramid. They test recipes for quick breads which are high in carbohydrates and determine the purpose of each of the ingredients in pancakes or waffles.

In this food activity, students answer short answer questions about their food patterns and habits. Students complete 9 questions total.

Young scholars 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...

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.

Sixth graders investigate the origins of clothing production. In this Social Studies lesson, 6th graders examine the components of agriculture involved in making clothes. Students research cotton.

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.

Third graders study vermicomposting. In this vermicomposting activity, 3rd graders prepare to begin a unit on decomposition by constructing a worm bin. Students collect worms to be used later in experiments.

Learners study healthy food choices and the energy it creates for physical activity. In this food energy lesson plan, students complete multiple activities to learn about the benefits of healthy eating upon physical activity.

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 examine calories for the human body. In this calorie lesson, students explore the energy expenditures needed for different types of activities and how many calories are needed to support daily functions.

Using primary source materials including radio broadcasts, films, and interview transcripts, history students gain a better understanding of the Dust Bowl, relief efforts for farmers, and the nation's agricultural past. It includes...

If you want to focus on critical thinking skills, this well-constructed series of activities will challenge your history or agriculture class to evaluate the effectiveness of administrative decisions related to agricultural and the...