Third graders study concepts related to health promotion and disease prevention.

First graders identify the Five Food Groups and the proper servings of each. They study the physical features of different foods such as fruits, and vegetables.

Students identify the nutritional value of various cereal grains. Without adding sugar, they cook with grains and compare the taste to cereal containing sugar. In addition, students complete worksheets about the different grains,...

Young scholars write down their idea of a healthy meal, review the food guide pyramid and consider what could make the meal healthier.

Second graders discover what the Food Guide Pyramid represents. In this health instructional activity, 2nd graders experience the types of foods represented in each of the groups found in the pyramid. As part of this instructional...

Fifth graders research the food pyramid. In this food pyramid instructional activity, 5th graders track their eating habits during the day. Later, students review their food log and place each item into the food pyramid.

Second graders participate in teacher led activities that introduce the food groups and their importance to health.

Learners explain that a low fat diet, accompanied by being physically active, help them live longer and healthier lives.

In this crossword puzzle worksheet, learners read the clues that relate to vitamins and nutrition. Students find 4 words to complete the puzzle.

Students explain the consequences of hunger and malnutrition, to know that we need many different foods and to know who is hungry and malnourished in the world.

Middle schoolers discuss the main functions of food and how eating the right foods is important for a healthy lifestyle. Using the internet, they research those who are at the highest risk for hunger and how those countries are trying to...

Students participate in healthy living activities prepared by the school's physical education program and local health professionals.

Students practice reading food labels and determining the correct number of grams of fat and carbohydrates in a single serving. They work on improving dribbling skills during the task.

Students demonstrate an understanding of healthy eating habits and of following a fitness program. They visit Yosemite Institute.

Students consider health care and come diseases in any give community. They examine the differences between HIV and AIDS, and how they are spread. They discuss how the spread of AIDS can be reduced.

Students explore the importance of good health and the food pyramid. They examine food labels and the importance of healthy food choices. Students investigate food additives.

Third graders explore the components of a balanced diet and practice making healthy diet choices. They discuss health-enhancing choices. Students investigate the food pyramid and how to use it to make educated menu decisions. They...

In this health worksheet, students learn about proper diet and exercise by reading the cartoons and deciphering a secret code about health.

Pupils use different Internet websites to help get an idea of daily calorie intake and fat grams intake from a normal fast food meal.

Students relate emotional health and well-being to personal productivity and to the workplace design, implement, assess, and evaluate a plan to promote personal, school, and community well-being

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.

Second graders discuss the importance of eating healthy foods, such as fruits and vegetables and what foods should be eaten in moderation. In groups, 2nd graders participate in activities using hula hoops where they categorize healthy...

Students look at statistics that show children who are overweight are increasing in our society. Students chart out ways to be physically active and how to eat a balanced diet. Students devise a menu/activity chart in light of what has...

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...