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Coral Reefs Endangered
Young scholars research where in the world coral reefs are located. In this ecology lesson, students create food chains and food web. They simulate growing coral reefs to understand their characteristics better.
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Movement concepts
Students recognize the connection between food labels and exercise. In this health lesson, students understand how many times they need to dribble to work off a snack. Students answer questions about the exercise.
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Grocery Store Problem Solving
Third graders practice mathematical problem solving skills. In this problem solving lesson, 3rd graders develop mathematical problem solving skills using real-world examples.
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Turkey Bowl
Rolling three strikes in bowling is known as a turkey—but in a Thanksgiving-themed bowing game, every pin is a turkey! Young learners practice hand-eye coordination, ball rolling, and weight transfer with an engaging game of Turkey Bowl.
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Dysfunctional Eating
Sixth graders write a 1.5 page paper explaining how to make their favorite nutritional snack. They need to assume that the audience has never seen or heard of the snack before.
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Relief !
Students compare and contrast living standards of the Great Depression era with those of today. They discuss the nutrition and health of the assisted during the Great Depression.
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Cooking on a Budget
Students explain if they like expensive or less expensive brands. They choose and eat a complete meal and evaluate themselves on its cost, nutrition and taste.
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Anatomy
Fifth graders identify and describe the functions of the major body systems. They discover how to maintain a healthy lifestyle with proper nutrition and exercise. They answer comprehension questions to end the lesson.
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Pies: A Practical Application
Students participate in making a pie. They are to discuss the nutritional value and the different types of pies. They also answer questions from the teacher about fat and they complete a pie evaluation form.
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Truth or Hogwash
Explore the history of domesticated pigs and their important byproducts. After discussing the use of pigs, class members create game boards describing the animals. While playing the game, they determine if the answers are true or...
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Counting on Good Health
First graders engage in fun activities in order to understand the food pyramid and how to make healthy nutritional choices. The lesson is used in order to help students make healthy lifestyle choices.
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No Title
Students are introduced to and practice with the letter "A" in beginning short sound words through various experiences involving many of their senses. They interact with flash cards that contain the letter "A" sound including animals,...
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Power Snack Letter
In this nutrition worksheet, students ask their parents to provide a healthy power snack for the class once a month. Students fill out the form letter and take it home for parent approval. Suggested snacks are listed.
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My Pyramid
Tenth graders analyze the new Food Guide Pyramid. In this healthy diet lesson, 10th graders explore the the website with the new food pyramid. Students use magazines to find foods from the food groups and create their own pyramid....
Montana Office of Public Instruction
Eat Smart Be Smart
Get children's blood pumping with this primary grade lesson on the human heart. After learning about the important role this muscle plays in the human body, students monitor their heart rates and discover the importance of...
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Happy, Healthy Me
Students become taste testers and experience an alphabet of nutritious snacks. They also discover more about their muscles and bones and the importance of exercise.
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There Are Algae in Your House!
Students demonstrate that, although we sometimes can neither smell nor taste them, many ingredients in our foods and household products come from the sea. They also investigate food eat to determine algae derivatives they contain.
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Vegetable Lecture and Experiment
Third graders experiment and answer questions to identify preparation guidelines to preserve the nutrients, enhance the color, flavor and texture of vegetables when cooking.
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Vegetable Lab
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.
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Microwave Introduction
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
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Fruit and Vegetable Salad Lab
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.
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Fruit Dessert
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.
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Food Pyramid and Dietary Guidelines
Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .
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