In this digestive system worksheet, 3rd graders use a word bank given to label parts of the digestive system. An answer key and website reference for additional resources are given.

Students walk for a timed amount over a measured course and receive a paper marker for each 'lap' they complete. At the end of the time period the entire class counts off the total of their markers to determine how many miles have been...

Middle schoolers study the relationship between geography and the Aboriginal language communities.

Eighth graders research the importance of diet and its relationship to disease. They examine their own attitudes about the foods they eat.

Students explore human senses. In this applied Science lesson, students utilize their senses to distinguish various objects. Students explain their descriptions.

Students explore the function and structures of cells, including plant and animal cells. They explore cell parts including cell wall, ribosomes, chromosomes, nucleoid, plasmids, flagella, pilli, and plasma membrane, cel

Students develop a descriptive and informative brochure for a National Park. They focus on the history and geology of the park, environmental concerns, and visitor actions that could eliminate the environmental concerns.

Students will create a poster showing how two different cultures strive for beauty. This lesson combines art and social studies in a meaningful way.

Students come up with a synopsis of whether they feel jury duty is necessary or not and how people rate their experience. They research state jury duty websites and express their ideas. They can propose changes that they feel may...

Fifth graders identify and describe the functions of the major body systems. They discover how to maintain a healthy lifestyle with proper nutrition and exercise. They answer comprehension questions to end the lesson plan.

Explain the properties of water. Identify the properties of water that make it a polar molecule Describe hydrogen bonds and how they differ from covalent bonds Discuss the differences between hard water and soft water Compare the heat of...

Students are to create, in groups of four, the insides of a frog. This is in preparation for the frog dissection that will follow this introductory lesson. Students can begin predicting what the inside of the frog will look like prior to...

Young scholars design and create their own heart valves out of a variety of materials. Their heart valves are one way valves designed for water flowing through a tube representing blood moving through the heart.

Students use existing knowledge of microbes, focusing on the relationship between microorganisms and foodborne illness, as well as the implications that foodborne illness has on human health.

Students discuss the many different types of animal signs that can be used to identify and track animals. They participate in an hands-on activity in which they examine tracks, trails, homes, territory markings, and even "scat" left by...

Third graders describe and identify the parts of the skeleton and how they support the body. They observe two chicken bones that have been soaked in vinegar for 5 - 7 days. They observe the bone's appearance after it has been removed...

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

Learners measure the size of an epithelial cell and to estimate the number of epithelial cells in a given area of the body. After watching a video on cells, student groups perform an experiment using a microscope to view some of their...

Students compare and contrast the conditions of the 1918 influenza outbreak with those of today. They try to identify prevention strategies for infectious diseases.

In this forensic science worksheet, learners analyze the characteristics and uses of DNA to complete 26 short answer questions.

Students conduct a variety of experiments to explore protein. In this biology lesson, students solve a mystery by testing for the presence of glucose, protein starch and triglycerides. They explain how DNA transcription and translation...

Students produce a short choreography composition. Specific guidelines and choice of music are provided. The grade/evaluation takes place in the form of video documentation and a teacher-created rubric.

Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...

Students study Louis Pasteur and the process of pasteurization in controlling microbes. In this pasteurization activity, students discuss microorganisms and how they can affect health. They discuss Louis Pasteur and research his work by...