Students develop criteria for a healthy and environmentally friendly breakfast and use these criteria to design a breakfast menu. They use a decision chart to evaluate their choices which is imbedded in this plan.

Students analyze the monetary cost associated with smoking. Students use statistics to determine life expectancy and cost associated with smoking.

Students participate in a variety of activities to become familiar with the Navajo Indians. In this Díne (Navajo) Native American tribe lesson, students understand where the Navajo tribe lived and find them on a map. Students discuss the...

Students identify the benefits of eating a nutritious breakfast. In this nutrition lesson, students read food labels to identify foods that are low in sugar. Students create a healthy breakfast by using eggs and low-fat cheese.

Students use the information they were able to discover from elders and community members as a basis for their study of ows. This lesson leads to a time of sharing with the elders and community members who provided information to Students.