Curated OER
Casserole Lab
Students participate in a lecture and lab explaining the qualities of a casserole, identifying the different kinds, the function of the ingredients and foods used in the preparation of the casserole.
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Cooking With Your Three Sisters
Young scholars make food based on recipes they got from their ancestors and make the original recipes and healthier versions. In this food lesson plan, students bring their recipes to class and see if their classmates can tell the...
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LET YOUR FINGERS DO THE WALKING
The student will recognize different information sources. 2. The student will use a telephone book as a resource for locating agricultural businesses
and people with agriculture-related jobs.Discuss the purpose of the phone book, and...
Ohio State University
Where in the World Can I Find a Healthy Diet?
What constitutes a healthy diet? In what way is a healthy diet defined and influenced by culture? Groups investigate the community and national resources available in a country, and then design a healthy diet for its citizens.
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By Golly By Gum
Students identify the different steps in the scientific method. In this inquiry lesson, students determine the mass of the gum after chewing it for sometime. They explain what happens to the lost mass.
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Milk and Dairy Test
Pupils explore how to select and prepare milk and milk products, identify standard serving size for milk and milk products, review terms associated with milk and milk products, and demonstrate knowledge of how to use and care for these...
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Knowing your nutrients
Students comprehend the basics of the nutrition label. They comprehend the Recommended Daily Allowances. Students analyze the regulations that govern food labeling. They review the Food Pyramid.
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Family Life Cycle - Breakfast Lab
High schoolers review the nutritional needs of various age groups. In groups, they plan a breakfast meal for different age groups and spend time making the foods. To end the lesson, they serve the food to their classmates for an...
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Fiber - Adding It To The Diet - Skill Supplement
Students examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.
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Goobers. Goobers? Goobers!
Young scholars begin the lesson by noting the many ways in which to use peanuts. In groups, they use the internet to research the work of George Washington Carver. They discover the allergies and nutritional information of the peanut and...
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Hunting for Hidden Fat
Students investigate the importance of fat in the diet. They determine the difference between solid and liquid fat. They examine food labels to identify the ones that contain fat.
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Children's Health on the Decline
Demonstrate the importance of children's health with this cross-curricular lesson plan, which includes elements from health and science as well as expository writing. Middle schoolers develop realistic and obtainable one week health and...
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Nutritionist for Hire
Tenth graders role play that they are nutritionists devising a healthy dietary plan that focuses on the client's needs.
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Consumerism - Brand Comparison Lab
The student will have an opportunity for themselves to determine which brand they prefer by comparing national and store brands by their appearance, cost and flavor. They will be looking for the best economical value.
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Ground Beef Lab - Open-Faced Tacos
Young scholars will use ingredients and read a recipe to create open faced tacos. The emphasis of the lesson is the kind of preparation that is needed to cook ground beef correctly to avoid diseases associated with improper preparation...
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Grab Quick and Easy Snacks
In this healthy eating worksheet, students complete a maze. Students avoid the pictures of the "dead end" snacks high in sugar, fat and calories. There is a tuna pita sandwich recipe on the page.
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Dietician/Nutritionist
Explore the difference between a dietician and a nutritionist and then examine how these professionals serve the community. A PowerPoint presentation and accompanying worksheet are provided to teach this career exploration material. A...
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Basic Minerals - Macro and Trace
Identify minerals, their sources, functions, and deficiencies in the body. National Standard 14.2.1 Discuss macro minerals, electrolytes, and trace minerals Identify the problems associated with calcium and iron
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Essential Nutrients - Daily Guides
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day
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Fat - A Concentrated Energy Source
The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
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Ground Beef Experiment
Students identify what ground beef is and the difference in fat, flavor and moistness between the three types - regular, lean, and extra lean. Then, they conduct an experiment to compare the effect of pan frying
between three different...
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Carbohydrates - Simple and Complex
Students examine simple and complex carbohydrates. They take notes and complete a worksheet. They also research cookbooks and find recipes which shows the simple and complex carbohydrate groups.
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Abbreviations, Substitutions, Equivalents Review Lab
Students work together to prepare a cookie recipe. In groups, they measure ingredients and review abbreviations and substitutions when it comes to different systems of measurement. To end the lesson, they demonstrate the use of the...
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The Effects of the Calcium Ion on Cooked Dry Beans
Students investigate the effects of calcium ions on the quality characteristics of cooked dry beans. In this calcium ion and dry bean investigation lesson plan, students soak dry beans using 2 different soaking techniques and 2 different...