Students explore the bread, cereal, grain food group on the Food Guide Pyramid. They test recipes for quick breads which are high in carbohydrates and determine the purpose of each of the ingredients in pancakes or waffles.

Young scholars study the recommended Dietary Guidelines for Americans and the Food Guide Pyramid. They discuss the foods they eat, watch a video about the Food Pyramid and examine actual foods portioned out into recommended serving sizes.

Students taste the colors of the rainbow. For this nutrition lesson, students match fruits to rainbow colors, prepare rainbow salad, and taste rainbow salad.

Students explore diversity in foods and people. In this diversity instructional activity, students explore diversity in foods and how things aren't always as they seem. This instructional activity is then applied to diversity in people.

Students analyze portion sizes in a healthy diet. In this portion sizes lesson, students complete a food group choices worksheet and identify the correct portion of food. Students work in groups to teach the unit to elementary students....

Students listen to the story Oliver's Vegetables by Vivian French, and see, touch or taste at least one vegetable.

High schoolers complete analysis of foods consumed in three days by using FoodWorks software program, identify factors that influence food intake, examine factors that influence their own eating behaviors, evaluate their current eating...

Third graders recognize what constitutes a healthy diet and explore if their diet is healthy.  In this healthy diet lesson, 3rd graders listen read books and explore the food pyramid to find a balanced diet.  Students compare...

Fifth graders explore free trade. In this free trade lesson plan, 5th graders discover which commonly found products are made in the United States and which originate from other countries. Students explore which countries are better at...

Students listen to the story Tops & Bottoms and learn the name of one vegetable which grows above ground and one which grows below ground.

Students attempt to find innovative ways to solve the problem of malnutrition. They focus on finding workable and reasonable solutions, adoptable by any patient. Students enhance critical thinking to create an avenue by which...

Learners list and explain the five food groups and the recommended serving amounts.  In this food pyramid lesson plan, students discuss the food pyramid and journal about their reaction to it.  Learners complete a building...

Students make food based on recipes they got from their ancestors and make the original recipes and healthier versions. In this food lesson plan, students bring their recipes to class and see if their classmates can tell the difference.

Students examine human health by reading a children's book in class. In this breakfast instructional activity, students identify the importance of starting the day with a good, nutritious meal. Students read the book I Think I Forgot...

Students demonstrate the importance of eating fruits and vegetables. In this nutrition lesson plan, students identify and sort different fruits and vegetables by colors. Students list reasons why eating fruits and vegetables are...

Students examine food labels. They conduct a food label hunt to determine if specific foods are safe and acceptable for people with specific food allergies. They study a variety of food labels to determine whether or not they would...

Fourth graders study the food pyramid and photograph food choices from their school to create a healthy meal guide. For this food choices lesson, 4th graders study the food pyramid, photograph healthy food choices at their cafeteria, and...

Third graders explore why rice is good for our bodies. In this nourishment instructional activity, 3rd graders review the food pyramid and discuss serving sizes. Students discuss the different ways rice is used in food. Students use...

Fourth graders identify the origins of meats and vegetables consumed by humans on a daily basis. They classify foods (meats, dairy products, grains...) and create a food pyramid.

Learners learn the basic principles of microwave cooking and prepare a dessert in the microwave using correct procedures.

Students complete a test demonstrating their knowledge of kitchen safety, sanitation, equipment, measuring, cooking terms, abbreviations, substitutions, equivalents, reading and parts of a recipe, and the microwave oven.

Learners investigate food and calories. They examine the amount of work it takes to burn those excess calories.

Students listen to a story about cows and identify foods made from milk. They have a tasting party and practice a finger play called "Five Mugs of Milk."

Students complete a variety of activities designed to enhance their awareness of their bodies. They examine pictures of themselves, taken at various points in the year and examine and compare their bodies. They enjoy a healthy snack...