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Design-A-Meal
Third graders record what they eat for a week. In groups, they develop a menu for a fictitious restaurant. They create dinners which include all groups from the food pyramid. To end the lesson plan, they practice making healthy food...
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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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Eating a Nutritious Lunch
Students identify the types of foods and snacks they eat for their lunch. In groups, they identify healthy foods along with unhealthy foods. They design a new lunch menu using only healthy food and identifying which food group they belong.
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Making Choices
Students work with a partner to write a play, story or ad that teaches about our choices as consumers. Students focus on educating people about how food choices make a difference in their lives.
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Shared Reading: Greedy Cat's Breakfast
Students explain they need food to live and grow. They discuss their favorite breakfast foods. They create a graph of breakfast foods.
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Pies: A Practical Application
Learners participate in making a pie. They are to discuss the nutritional value and the different types of pies. They also answer questions from the teacher about fat and they complete a pie evaluation form.
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Life Science: Heavy Weight
Students investigate adolescent obesity and its health impact. In this health and obesity lesson, students research the problem, develop a survey regarding eating habits, then analyze the nutritional information on commonly eaten foods...
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Fatty Acids
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...
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Yeasts and Molds
Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.
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Healthy Eating
Students explore how they can make healthy food choices and assess how "eating healthy" requires knowledge and planning ahead. They review and discuss The Edible Pyramid as well before they complete this project online. Each student maps...
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Health: Basic Minerals
Students examine minerals as food nutrients and discover their importance as food sources in the diet. Among the learning options are completing worksheets, creating recipes, making billboards, and actually preparing some recipes rich...
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Horticulture and Gardening
This answer sheet is made to be a companion to a Horticulture and Gardening instructional activity. This could be used as a guide for activities in the classroom.
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Cooking Terms - Level II
Pupils complete cooking terms with partners at their tables with the help of a foods classroom text.
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Milk and Dairy, Day 1
Students review different types of milk products and their characteristics, demonstrate how to select and prepare milk and milk products, identify standard serving sizes, define terms associated with milk and milk products, and practice...
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Fit For Life: Eat Smart and Exercise
Students examine the problem of obesity among teenagers. They view a video and discuss what could be done to avoid becoming overweight. They also explore the importance of exercise.
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What's My BMI?
Students construct the Metric Pyramid from the handout. They use the Metric Pyramid to convert from standard to metric measure and vice versa. They compute their own Body Mass Index.
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Fit for Our Future
Learners understand the importance of physical fitness as part of a healthy lifestyle. In this health lesson students create a display and presentation about what they learned.
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HEALTHY EATING
Students devise their own scheme for encouraging healthy eating and discuss health eating. They prepare a talk for younger students from the government to promote healthy eating.
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Anne Frank: Nutrition - Anne Frank and Me
Third graders study concepts related to health promotion and disease prevention.
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Fighting Hunger
Students participate in a service-learning project to help combat hunger in their community. In this current events instructional activity, students discuss possible causes for hunger in the United States. Students read a short story,...
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Buckets of Bucks for World Hunger
Students participate in a nonprofit organization activity for hunger outreach problems. In this service project lesson plan, students practice counting coins, complete a service project for a hunger outreach, discuss nutrition and...
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An Introduction to Data Reading and Computations
Students discover data reading and computations. In this math lesson plan, students collect nutritional data about intakes of certain foods compared with daily recommended allowances. Students create their own data charts based on their...
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Investigation Xylem
Students investigate how water travels up the stem of vascular plants by using food coloring to stain the xylem of a number of different plants. They know the function of leaves, stems, and root at the end of the experiment.