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Lesson Plan
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Solar S’Mores

For Teachers 3rd - 6th
Students use the energy of the sun to make s'mores. In this solar energy lesson, students gather the listed materials and follow the procedures to find out if they can make s'mores using solar energy.
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Dietary Fiber Lab

For Teachers 6th - 12th
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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Lesson Plan
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The Brown Rice Bonus

For Teachers Higher Ed
Students investigate how brown rice can be incorporated into a daily healthy diet. They practice preparing and storing the rice in the most beneficial ways. Also goals are set to increase the consumption of it in the dose of twice a week.
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Lesson Plan
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Food Matters

For Teachers 5th
Fifth graders identify physical and chemical changes. In this science inquiry lesson, 5th graders observe the changes that occur when making bread and butter. Students explain if the product is result of a physical or chemical change.
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Cooking on a Budget

For Teachers 11th - Higher Ed
Students explain if they like expensive or less expensive brands. They choose and eat a complete meal and evaluate themselves on its cost, nutrition and taste.
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Lesson Plan
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Topic: Math, Chemistry, and Food

For Teachers 9th - 12th
Students listen as the teacher tells the story of Sisyphus rolling the stone up the mountain. Students prepare two batches of jello, one with fresh pineapple, and one with canned pineapple. While the jello is setting, students work on...
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Starches and Fats

For Teachers 3rd - 6th
Students observe the presence of starches and fats in different foods. In this science lesson plan, students distinguish between a food that contains starch and a food that contains fats, define the terms starches and fats, and classify...
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Lesson Plan
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If It Smells Good, Is Edible, and Attracts Wildlife, Then It's a Practical Garden

For Teachers 10th - 12th
Students explore landscape design. In this practical gardening lesson, students design landscape plans that call for shrubs, trees, and plants that can be used for aesthetics, cooking, and wildlife.
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Lesson Plan
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Bake, Boil, or Fry

For Teachers 4th - 6th
Young scholars write a journal entry about where there food comes from. In this Civil War lesson, students discuss journals, the crops grown within the U.S., the import/export process and what food preparation must have been like on a...
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Hand Washing: I can handle it!

For Teachers 2nd - 3rd
Students wash cinnamon off of their hands in a variety of ways to learn proper ways to disinfect. In this washing hands lesson plan, students use water, soap, cooking spray, and other ingredients to wash hands and talk about the results.
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Lesson Plan
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Caribbean Culture Day

For Teachers 8th - 10th
Students are introduced to about Caribbean culture through the preparation and sampling of Caribbean food, as well as become familiar with Caribbean folk songs and poetry. They also experience blindness in order to form a deeper...
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Fort Detail

For Teachers 4th - 6th
Students explore U.S. history by participating in a scavenger hunt. In this Civil War lesson, students read assigned text discussing the many battles of the Civil War and the importance of a fort to the fighting parties. Students...
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Kitchen Introduction Unit Test

For Teachers 6th - 9th
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.
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Ice Energy

For Teachers 5th - 7th
Students learn how science affects foods. In this chemical reactions lesson, students make two kinds of ice cream. They evaluate the different changes based on the ingredients.
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Mixing Oil and Water

For Teachers 2nd - 3rd
Students explore physical science by participating in a class experiment. In this chemistry lesson, students discuss what they predict will happen when cooking oil and water are blended together. Students utilize a plastic bottle, food...
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Where There's Smoke

For Teachers 6th - 12th
Students view photographs to help them see how people live in rural Nepal. In groups, they imagine what it would be like to grow up in this type of community with little food and identify the problems associated with the Nepalise homes....
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Worksheet
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Basics About Beef Crossword

For Students 9th - 12th
In this health learning exercise, students complete an 85 clue crossword puzzle about beef. Questions cover names for various cuts, cooking words, and filler words such as "abbreviation for etcetera."
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A Well Balanced Meal

For Teachers K - 3rd
Learners are given paper plates and pictures of food. They are to glue the foods they would eat that would make a balanced meal.
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Why Oil and Water Don't Mix

For Teachers 2nd
Second graders explore why oil and water do not mix. They make and record their predictions and observe the experiment in which cooking oil is mixed with a glass of water. Students discuss why they think the oil and water did not mix and...
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Behold the Mold!

For Teachers Pre-K - K
Students explore how mold grows on various food items. In this mold lesson plan, students predict how mold will grow on dry vs. wet food items, and chart their observations daily. Children develop a summary to aid them in a summative...
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Tzedakah: How Can We Help?

For Teachers K - 2nd
Young scholars define what constitutes a nutritious meal, the price of a healthy meal, and understand that some people can't afford healthy meals. In this healthy meals instructional activity, students estimate and research the cost of a...
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Corn in Ancient America

For Teachers 6th - 8th
Middle schoolers explore the importance of corn to the survival of early civilizations of the Americas. Through research and discussion activities, they read and describe how corn was used as food and currency in early civilizations. ...
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Measuring Techniques - Level I

For Teachers 9th - 10th
Students, in groups, carry out a recipe and successfully prepare food. After they finish making the product, they compare each group's products and complete "Evaluation of Crunchy Munchy Chocolate-Peanut Goop."
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Anyone for Sugar?

For Teachers 2nd - 5th
Pupils inquire about how much sugar they consume on a daily basis. In this healthy habits demonstration, students examine how much sugar is in a variety if foods by spooning out teaspoons and placing into a bowl.  Pupils discuss...

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