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Label It Nutrition
Students rank foods for particular nutrients, and check to see if they are correct using the Nutrition Label.
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Meet the Royal Food Family
Second graders use mini-books, posters, songs, trading cards and sorting activities to explore the five food groups needed for health: vegetables, fruits, grains, milk and meat. They discuss why good nutrition is important.
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From Moo to You
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."
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Marcus's Big City Adventure
Fourth graders review their knowledge of nutrition and the 5 food groups. Then they read a story which involves food from Ethiopia, India, and Mexico. They examine these foods and their nutrients, considering the health value of each.
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Nick News Lesson Plan
Students examine the connection between good health and physical activities. They watch a video, discuss physical fitness, and develop a plan for lifelong health.
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Nutrition for Kids...and Astronauts
Second graders, in grades 2 and 5, cooperate to create a PowerPoint presentation about nutrition and food. They have a feast culminating the project and invite parents.
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Dietary Guidelines for Good Nutrition
Students examine Dietary Guidelines for Americans developed by United States Department of Agriculture, analyze their diets for three days, and determine if their diets met the recommended dietary allowances (RDA) for their age and sex.
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Food Labels in the Classroom
Students read all information given on packaging; write down complete ingredients and grams of protein, carbohydrates and fat per serving. They compare the information with current health references and write a business letter to a food...
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St. Patrick's Day Snack
First graders design a green snack menu from all four food groups for St. Patrick's Day.
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Healthy Food Choices
Students, working in groups, role play skits highlighting healthy eating habits and physical activities.
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Breakfast: Healthy for Me and Healthy for the Environment
Students develop criteria for a healthy and environmentally friendly breakfast and use these criteria to design a breakfast menu. They use a decision chart to evaluate their choices which is imbedded in this plan.
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Transforming Food Energy: A Balancing Act
Students explain their role as consumers. They use a purchased calorimeter or make their own simple calorimeter to measure the energy content in selected foods. This interesting activity really gets students thinking about what they eat.
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Cooking a Few of my Favorite Things
Second graders publish a class cookbook of their own recipes. They explore the nutritional value of foods, calculate the measurements, and prepare a healthy recipe for the class.
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The Five Food Groups
Students explore the five food groups as well as the specific foods found in each of these groups.
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Energy Balance: The Ins and Outs
Pupils review data from a 24-hour dietary recall to gain an understanding of the information regarding energy intake and macronutrients.
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Vitamin C
Learners learn and sing a song about vitamins and how important vitamin C is in a healthy diet.
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B is for Banana
Students learn and practice the song "B is for Banana" and examine how eating bananas is important for good nutrition and health.
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Fiber
Students learn and practice the song "Fiber," and explore the importance of fiber in a healthy diet.
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Salad Sisters
Students learn and practice the song "Salad Sisters" and determine how salads are part of a healthy diet.
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Yes I Can!
Students learn and practice the song "Yes I Can Eat 5 a Day" and determine how fruits and vegetables play an integral part in their health.
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Counting Calories
Students evaluate the health of breakfast foods. They create and solve word problems using cereal nutrition data. They solve additional problems formulated in class and write short essay on what they learned.
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Microwave Cooking
Students learn the basic principles of microwave cooking and prepare a dessert in the microwave using correct procedures.
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Measuring Lab
Students explain the importance of using standardized measuring cups and spoons by preparing a recipe using inaccurate and misunderstood measurements.
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Kitchen Introduction Unit Test
Learners 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.