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Healthy Eating
Students, in groups, create a nutritious menu, using information gathered from newspapers and Palm software. They decorate paper plates with pictures of foods to represent nutritional meals for breakfast, lunch and dinner.
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Stats on Reduced-Fat
Middle schoolers demonstrate an understanding of the Five-Number Summary and Box-Plots after analyzing data from nutrition labels, forming a hypothesis and supporting it. They decide if there is a significant difference between reduced...
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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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Heart Healthy
Students assess their risk of heart disease. In this adult health lesson, students differentiate saturated and unsaturated fats. They discuss different heart healthy food ideas.
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Eggs, Baked Eggs Lab, Day 2
Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the lesson, they test their final product and complete a lab...
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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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Eggs, Egg Test, Day 6
Students review their knowledge of eggs, their structure and nutritional value. After the test, they complete an egg lab and turn in their samples to the teacher. To end the lesson plan, they determine their egg score and discuss how...
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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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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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Fats
High schoolers are introduced to the characteristics of fats and their function in the body. In groups, they make a reduced fat recipe of chicken fingers and discuss other ways to reduce fat in their diet. To end the lesson plan, they...
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Check Out This Label
Students participate in a discussion on why food labels are important and how they were developed. Using the internet, they research what is meant by the 'use by' date and discover how the ingredients are listed on the package. They use...
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Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
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Making Choices
Students work with a partner to write a play, story or ad that teaches about our choices as consumers. Students focus on educating people about how food choices make a difference in their lives.
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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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How to Stay Healthy in College
Students plan ways to develop and maintain a healthy lifestyle while in college. They keep a food log and cooperate as peer editors to make food choice suggestions for healthier eating. Students also consider the role of exercise in...
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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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Rice as a Source of Energy
Fifth graders investigate the nutrition in rice. In this rice lesson, 5th graders discover that rice is a great source of energy. Students compare foods to rice to see the differences in the nutritional value. Students classify foods in...
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The Whole Trut about Whole Grain Breads
Students comprehend the nutrition benefits whole grain breads. They explore how to overcome the common barriers to eating whole grain bread. Students investigate how to choose and store whole grain breads. They comprehend the...
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A Picture of Health
Students explore why Americans failed to meet health goals for the year 2000 and ways in which Americans can shape up to meet the 2010 goals. They maintain a food and exercise diary for one week, evaluate their nutrition and exercise...
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Nutrients
Fourth graders understand the important nutrients in food and the value of each. In this nutrients lesson, 4th graders complete a chart giving examples of foods that contain that nutrient and a definition of the nutrient. Students...
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Fiber - Adding it to the Diet - Skill Supplement
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
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Measuring Techniques - Level I
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
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Basic Vitamins: Water-Soluble and Fat-Soluble
Students examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.
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Consumerism - Grocery Shopping
Students watch a video on how marketers plan their strategies in supermarkets. In groups, they are given a set amount of money and asked to go through a grocery store simulation with a list. After the simulation, they discuss the...