Students collect, record, and graph the sunrise and sunset times. They explain how the relationship between the tilt of Earth's axis and its yearly orbit around the sun produces the seasons.

Students describe the relationship between the tilt of Earth's axis and its yearly orbit around the sun, by learning about analemmas. They determine what they can do to show that the sun's position doesn't change, and they find ways to...

Students use interpersonal skills and digital equipment to interact with different classes of students.

Students analyze how the performance of a company affects its stock value resulting in profits or losses. They simulate buying stock and earning dividends.

Fifth graders explore their own definitions of valuable, and decide what they would choose to take with them if they could only take one item. They define the reasons their items are valuable to them.

Fifth graders identify the American Indian tribes who lived on the lands in which the California Trail went through. They investigate and describe the impact of western expansion on the American Indians.

Fifth graders examine and discuss how the American Indians suffered the loss of their homelands, homes, and their way of life. They watch videos, read books and develop research projects on the struggles of the American Indians.

Fifth graders explain how organisms' specialized structures and variations work with the environment to help them survive.

Third graders experiment and answer questions to identify preparation guidelines to preserve the nutrients, enhance the color, flavor and texture of vegetables when cooking.

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.

Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.

Third graders use both fruits and vegetables in the preparation of salads applying the skills and techniques of fruit and vegetable preparation to share with the class.

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.

Third graders learn the serving sizes of fruit, the nutritional value, and what to look for when buying fruit.

Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .

Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.