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Think Green
Students experience and practice compositing and recycling through hands-on-activities. They distinguish between which items from their trash can be recycled, composted and reused. The process for making recycled paper is also covered in...
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Training Table Race
Students investigate the role of the carbohydrates food group in sports performance. The difference between simple and complex carbohydrates, and the performance of cardiovascular activities form the focus of the lesson.
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Young Entrepreneur
Sixth graders learn about how easy it is to create a snack food and make people want to buy it.
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Design-A- Meal
Third graders work together to create menus for a fictitious restaurants. As a class, they use them to order a healthy meal and calculate the cost of the meal. They review the food groups on the food pyramid and what it means to have a...
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Design-A-Meal
Third graders record what they eat for a week. In groups, they develop a menu for a fictitious restaurant. They create dinners which include all groups from the food pyramid. To end the lesson, they practice making healthy food...
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Com-Post With Us? Learn About Recycling While Having Fun
Young scholars examine the importance of recycling to help the environment. In groups, they make a compost bin on the school grounds recording how the material changes from week to week. They collect other materials for recycling like...
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Compost Tag
Students identify biodegradable items. In this environmental lesson plan, students participate in a game of tag. A student's name is called out along with a biodegradable item and the student is tossed a ball.
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Mineral Munch
Second graders explore the sodium content in foods they eat. After observing a table setting, 2nd graders then identify items made from rock. They taste low sodium crackers and compare them to regular crackers. Students discuss the...
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Trash Pizza
Students identify items commonly sent to landfills and summarize percentages/fractions of different items in landfills Students create a pizza pie graph of landfill components
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Plastics and Rubber: What's the Difference?
Students observe how to classify things into groups based on physical properties. In this plastic and rubber lesson students group and sort items to help them to better identify properties.
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A Tasty Experiment
Students work together to determine if smell is important to being able to recongize food by taste. They try different foods with different textures and hold their nose. They create a graph of their results.
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Decomposition
Students create a compost pile and chart changes as the materials decompose. Students draw pictures of items placed into their "landfill" and predict how and whether the item will change or not. After two weeks, students write...
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At Your Fingertips
First graders observe a variety of different foods including kiwi, banbnas, coffee, chocolate and discuss where they come from. They discuss the terms import and export then identify the locations where the items came from and their...
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What Comes From Corn
Students name and examine various items that are made from corn. Students compare ears of corn to Indian corn, and cook several items made from corn. Students create a popcorn picture and illustrate a book.
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Ancient Recipes
Students explore how foods and their preparation differ over time and from culture to culture. An ancient recipe for the preparation of goat, found by archaeologists, is examined and discussed by the students.
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Money Skills (Using Coins)
Students pretend to purchase items at their class store using coins. At the store, they are to state the amount of the item they want to buy by reading the label. They give the cashier the correct amount of coins and are given a mark on...
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Bread and Jam for Frances Activity Card
In this reading worksheet, students respond to the book Bread and Jam for Frances by completing an activity at home with a parent. Students taste some of the foods that Frances had for lunch and mark how they liked each food.
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Toxicology 2: Finding the Toxic Dose
Young scholars brainstorm with group partners to decide upon a chemical they would like to test, and outline a procedure for their investigation. They then present in groups their ideas to the rest of the class as well as the chemical...
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All Wrapped Up
Students work in teams to identify and sort types of packaging used in food production. They consider ways to reduce the environmental impact of packaging and reflect how consumer choices play a role in trash production.
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COLORS ON THE FARM
Students follow directions regarding what colors farm objects should be
colored. They identify various items pictured on provided worksheet that can be found on a farm or are made from farm animals. Finally, they match each color crayon...
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Lead Poisoning and Ceramic Dishes
High schoolers explore the amount of lead in ceramic plates through an experiment. Students determine if everyday dishware is leaching lead into food. They chart their results and discuss how much lead in ceramic dishware may cause...
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Don't Water....Shed A Tear#145
Students examine the definition and attributes of tributaries and watersheds. They design a landscape which includes a mountain, a river, a lake and other appropriate items. They observe as the teacher pours water through the landscape...
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In the Kitchen
Students practice speaking and using vocabulary associated with the kitchen. In this speaking and vocabulary activity, students answer teacher questions about the kitchen and the items in the kitchen. Teacher evaluates student...