Pupils explain the function of vitamins in their body. In this health lesson, students identify the six types of vitamins. They create a chart comparing two of them.

Students study of nutritional value of edible native plants. discriminate between foods that have nutritional value and those that do not. They relate how food can affect how they think, feel, and perform.

Students consider the USDA daily recommendations to create a "feed" product for middle schoolers. In this Health lesson, students learn about the ingredients in feed that is fed to livestock and apply the method to creating feed rations...

Young scholars create an exercise and nutrition program. In this interdisciplinary activity, students use calculations of exercises plus their corresponding effects on the body and nutritional values of food to derive a health plan....

Students chart foods on the food guide pyramid and design nutritional food plans that include all the food groups.

Students are required not to change their usual eating pattern while recording everything they eat and drink for 1 day. They evaluate the nutrient composition of their diet, as well as their dietary intake and behavior within the...

Students explore the realities of feeding a family on a very limited budget by comparing the cost of living in the 1930s to the cost of living today. Using primary documents and technology to make the comparison, they identify the impact...

Young scholars perform an experiment in which they test foods for the presence of proteins, carbohydrates, and lipids. They identify the molecular structure of each type of biomolecule and then discuss how biomolecules relate to...

Third graders complete a test demonstrating their knowledge of the study of eggs.

Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .

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 plan, they practice making healthy food...

Third graders experiment and answer questions to identify preparation guidelines to preserve the nutrients, enhance the color, flavor and texture of vegetables when cooking.

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.

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.

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.

Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.

Students trace back through time to see how the nutritional value of food consumed was enhanced.  In this nutrients lesson plan students complete several activities that show the mass of food, and its PH value.

First graders consider the importance eating breakfast. In this breakfast foods instructional activity, 1st graders plan meals, examine a variety of breakfast options, and discuss the food groups. Students taste a variety of foods....

Third graders write a story. In this breakfast authors lesson, 3rd graders write about a breakfast food and why it is a good selection. Students may illustrate stories and share with their peers.

Students create an individual menu for one of their peers. They must examine their peer's activity level and family history.

Students examine the food pyramid and construct a healthy meal. For this food pyramid lesson, students examine the new food pyramid that includes fats and oils, and is arranged with brightly colored triangles. They use grocery store adds...

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...

Students examine protein, what it is and how it functions in the body.  In this protein lesson students study the food pyramid, what a protein is and what it does. 

Students identify the types of foods and snacks they eat for their lunch. In groups, they identify healthy foods along with unhealthy foods. They design a new lunch menu using only healthy food and identifying which food group they belong.