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Healthy Snacks
Ninth graders examine teen attitudes towards snack food merchandising in schools and what contributes to successful food merchandising. The context for the lesson is found in the research conducted from the Health Canada Website.
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Visual Representation of Reduced Fat
Students demonstrate their understanding of the Five-Number Summary and Box-Plots by analyzing different nutrition labels from regular and reduced fat items using graphing calculators.
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Lesson: Peaches
Students explore the benefits of eating fruits and vegetables. They discover how to choose and store peaches and use recipes to prepare peaches. They explore the history of peaches and discuss the benefits of eating peaches.
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Balanced Meals
Fifth graders explore the importance of eating a balanced meal. They observe a video of people suffering from malnutrition, eating disorders, and obesity. They plan a balanced lunch menu for a week.
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FAT FOLLIES
Middle schoolers, testing various foods for fat content by rubbing food samples on paper. Students identify what and who the US Food and Drug Administration is in reference to the Food Pyramid. Middle schoolers write the name of each...
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Eggs, Egg Test, Day 6
Third graders complete a test demonstrating their knowledge of the study of eggs.
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Nutritionist for Hire
Tenth graders role play that they are nutritionists devising a healthy dietary plan that focuses on the client's needs.
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Dietary Fiber Introduction
Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and...
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What's on Your Plate?
Students analyze the calorie content of food. In this health science lesson, students discuss how excess calories affect our body. They write a healthy meal plan for their family.
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Healthy Foods
Students illustrate their favorite food and add it to a food pyramid graph, after listening to Russell Hoban's story, Bread and Jam for Frances.
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Rate Your Plate
Third graders analyze the nutrients, calories, and food groups using the USDA CNPP website Interactive Healthy Eating Index. They write a summary of their personal findings related to their eating habits - including some ways to improve...
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Arianna in Antarctica
Fourth graders review their knowledge of the food groups and their benefits. They make comparison flash cards with different foods and their benefits, sharing them in creative ways. Finally, they work in groups to solved case studies...
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Good Enough To Eat
Students are introduced to the five food groups. In groups, they place different foods into the correct section of the Food Pyramid. Using different types of technology, they create one page of a class ABC book sharing what they know...
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Eat Your Sprouts Part I
Students will conduct a lab on the oxidation of an apple. The students will learn that the oxidation process can be halted when lemon juice is applied to the flesh of an apple because the lemon juice contains vitamin C, an antioxidant....
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Foods for Better Health
Students define biotechnology and discuss the economic impact of biotechnology. They also describe what a 1015 onion and a slow-softening tomato are and how they are produced. They examine the safety of genetically-engineered or altered...
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Breakfast First
Students explore reasons why breakfast is an important meal. In this healthy eating lesson, students research the benefits of eating breakfast and create a cookbook of healthy breakfast items. Students establish a breakfast plan for two...
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Coral Reefs Endangered
Students 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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Grocery Store Problem Solving
Third graders practice mathematical problem solving skills. In this problem solving instructional activity, 3rd graders develop mathematical problem solving skills using real-world examples.
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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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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
Learners 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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