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Broccoli
Students figure out rhythm notation for phrases describing the benefits of broccoli. They compose four-measure patterns using the rhythms of these phrases.
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Have You had Your *5 a Day*?
Students examine *5 a Day* Dole program to reinforce facts learned about nutrition.
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Vegetables
Third graders evaluate what happens when vegetables are cooking in different solutions. They observe the effect of color change on cooking vegetables.
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Vegetable Lecture and Experiment
Third graders experiment and answer questions to identify preparation guidelines to preserve the nutrients, enhance the color, flavor and texture of vegetables when cooking.
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Vegetable Lab
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.
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Microwave Introduction
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
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Grains and Rice Lab
Third graders identify the principle grains and the proper cooking technique for rice, grains and pasta.
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Fruit and Vegetable Salad Lab
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.
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Fruit Lecture and Lab
Third graders identify the preparation guidelines and techniques in preventing oxidation of fresh fruits, selection and storage of fruits, the importance of fruit in the diet and recommended servings by completing a lab and lecture.
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Fruit Dessert
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.
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Fruit
Third graders learn the serving sizes of fruit, the nutritional value, and what to look for when buying fruit.
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Food Pyramid and Dietary Guidelines
Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .
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Food Pyramid Lab
Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.
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Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
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Eggs, Experiment Lab, Day 3
Third graders complete a lab activity preparing scrambled eggs.
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Eggs, Egg Test, Day 6
Third graders complete a test demonstrating their knowledge of the study of eggs.
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Eggs, Egg Function Lab Day 4
Third graders identify the use and function of the egg in selected recipes and then practice cooking skills by preparinig the recipes.
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Eggs, Baked Eggs
Students explore eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.
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Health & Wellness
Students examine the need for proper immunizations, good nutrition, and other safety concerns.
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Dietary Fiber Lab
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
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Healthy Foods
Students illustrate their favorite food and add it to a food pyramid graph, after listening to Russell Hoban's story, Bread and Jam for Frances.
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Recommended Daily Food Intake Vs. Actual Intake
Students see how their daily food intake compares to the recommended daily intake. They will use computer skills, math skills, and develop or reinforce nutritional facts about eating healthy. After compiling their data, students discuss...
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Visual Representation of Reduced Fat
Students demonstrate their understanding of the Five-Number Summary and Box-Plots by analyzing different nutrition labels from regular and reduced fat items using graphing calculators.
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Chefs of the Week
Students, as members of a team, are asked to prepare one meal to feed one person in a day. They analyze their meal and their daily menu for the nutritional content and explain this during an oral presentation.