Sixth graders discuss nutrients and examine foods for starch.  In this starch testing lesson, 6th graders use iodine to test foods for starch and record their results. Students complete a worksheet and self reflection.

When astronauts get hungry in outer space, they can't just call and have a pizza delivered. In order to gain an appreciation for the challenges associated with space travel, young learners are given the task of selecting,...

Generate ideas about the most scientifically sound ways to prepare foods safely and efficiently during the summer season. Learners will use the GED Connection Science Workbook, so they can practice the skills needed to prepare for the...

Students participate in the Presidential Physical Fitness Test. In this personal fitness lesson, students warm up and complete the required push-ups, sit-ups, running, and stretching exercises.

Science can be quite tasty. A delectable unit from NASA shows learners why it's important to consider food, nutrition, and health in space. Four lessons explore the idea in great depth, including testing cookie recipes. Along the way,...

Students practice skills of physical fitness to prepare for The Presidential Physical Fitness Test. They practice daily using specific exercises like curl ups and the one mile run/walk. The lesson allows students to project a profile...

In this digestion and nutrition lesson, 3rd graders test foods to find their vitamin content. Students test for starch and fats then compare their findings on charts and oral reports. The lesson concludes with a teacher directed...

Students engage in a simulation/role play. They analyze information about flavors and ingredients that create a unique flavor of a culture. They make recommendations to the executive chef on menu items appropriate for international buffet.

Fifth graders investigate concentrated and diluted solutions by conducting a taste test.  In this dilution instructional activity, 5th graders examine the concentration of different juices samples by tasting them and recording their...

Analyze a Happy Meal™ for nutrient content and calories. Blend the contents into "McMush" and use Biuret's solution to test for protein content. There are a few problems with the lesson plan: the resource links are no longer...

Should bottled water be sold in schools, or should they only provide tap water? The summative unit in the six-part series encourages scholars debating this topic. The lessons teach how to build an argument, how to gain background...

Students build and test structures that can best withstand earthquakes. They create their structures from playdough, cornstarch, grape-nuts and popsicle sticks and place their structures on a "shake table."

Bring awareness to the ingredients scholars ingest daily with two lessons that look deeply into food labels. The first lesson explores the difference between processed and fresh foods while the second lesson focuses on sugar content.

Kids explore food choices, nutrition, and agriculture through a variety of sources and activities. They research unknown words on food labels, test the salt content in canned vs non-canned foods, and discuss processed foods. The lesson...

Young scholars explore how to select and prepare milk and milk products, identify standard serving size for milk and milk products, review terms associated with milk and milk products, and demonstrate knowledge of how to use and care for...

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, they determine their egg score and discuss how many...

Learners, testing various foods for fat content by rubbing food samples on paper. Students identify what and who the US Food and Drug Administration is in reference to the Food Pyramid. Learners write the name of each food brought in to...

Pupils 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 list the recommended dietary guidelines and explain their function and implementation. They teat their knowledge of the Dietary Guidelines and the Food Guide Pyramid. They evaluate the servings, serving sizes, and food...

Pupils use heart rate monitors and complete a swimming and running test. These tests allow students to obtain personal data, to manipulate the data through calculations of various parameters, and to graphically represent the data.

Students complete cycle ergometer test to enable them to discuss their potential in each of the three events in a triathlon. They use their own dataset to make decisions as to their abilities in each sport.

Students review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments.

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 instructional activity, they test their final product...