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BioEd Online
Bio Ed Online: What's That Food? (Pre Assessment)
This activity explores healthy eating and can be used as a pre-assessment of learners' knowledge about food and nutritional needs. Students will observe and describe samples of different food groups then share their observations with the...
BioEd Online
Bio Ed Online: Using Food Labels
Do you know how to read a food label? Food labels provide important information about the nutritional value of foods. In this lesson students will learn about food labels, healthful eating, nutrition facts, and units of measurement...
US National Archives
Docsteach: Uncle Sam and the American Diet
In this activity, students will closely examine two food nutrition guideline posters from the USDA to determine the government's purpose in creating such guidelines and how they have changed over time. Students will also question how...
PBS
Pbs: Scientific American: Never Say Die: Eat Less Live Longer
This site from the PBS production "Never Say Die" provides a section on how to eat less and live longer. The first part of this site discusses food and nutrition. The second part is an activity in which you can make a calorimeter. The...
Teachnology
Teachnology: Health Lesson Plans
Great lesson plans covering a wide-range of health-related subjects. Focusing on all grades, teach learners bike safety, first aid, a map of their mouths, and stress management. A wonderful resource for wonderful teachers!
Michigan Reach Out
Newton's Apple: Body Fat
Through these lesson plans, investigate the different types of fat found in food and found in the human body. Discuss the functions and problems associated with dietary fat and make wise food choices based on what you learn about fat,...
BioEd Online
Bio Ed Online: Digestion
In this instructional activity students learn about digestion and proteins by observing the action of meat tenderizer on luncheon meat. Student sheets are provided in English and in Spanish.
TeachEngineering
Teach Engineering: Fortified Breakfast
In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry...
PBS
Pbs Kids Afterschool Adventure!: Operation: Brown Bag Activity Plan
It's time for lunch! In this week-long adventure, children will explore numbers and counting in the context of healthy eating. They will learn about the five food groups and create a healthy lunch using foods from each food group. Each...
Teachnology
Teachnology: Health Lesson Plans
Great lesson plans covering a wide-range of health-related subjects. Focusing on all grades, teach students bike safety, first aid, a map of their mouths, and stress management. A wonderful resource for wonderful teachers!
National Health Museum
Access Excellence: Food and Calories Lesson Plan
This lesson plan from Access Excellence offers sample charts and an answer key which helps students guess the caloric content of a variety of foods and then check their answers.
PBS
Pbs Teachers: Affairs of the Heart: A Healthy Diet
Explore the connection of saturated and unsaturated fats to arterial plaque buildup by building models of their molecular backbones. Examine your diet to determine whether you follow the guidelines suggested by the American Heart...
PBS
Pbs: Scientific American Frontiers: Teaching Gude: Healthy Choices
Through this activity, high school students keep track of what they eat everyday and compare their nutrient intake with the minimum requirements for good health.
PBS
Pbs Teachers: Shackleton's Antarctic Odyssey: Meal of Endurance
Analyze caloric intake vs. caloric expenditure, understand the nutritional value of the explorer's meals, describe the trend in diet changes the explorers experienced and explain the physiological consequences these changes caused.
PBS
Pbs Teachers: Scientific American: About All You Can Eat: Superfoods
Explore the advent of corn as a nutritional staple in the human diet. Observe popping corn and measure differences in the mass of the corn before and after heating, and make pH indicators using fruit, flowers or vegetables.
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