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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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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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Fatty Acids
Students draw connections between chemical structures of fats and oils (lipids) and their use in food science and nutrition.
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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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BUILD A BURGER
Students recognize and name the products used to build a hamburger. They review the USDA Food Guide Pyramid. Students are given worksheets, and they match the burger parts to the picture parts. They conduct a taste test on samples of the...
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Understanding Portion Sizes
Students analyze portion sizes in a healthy diet. In this portion sizes lesson, students complete a food group choices worksheet and identify the correct portion of food. Students work in groups to teach the unit to elementary students....
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Halloween Candy/ Sugar Content
Fourth graders examine the amount of sugar contained in Halloween candy by looking at nutritional labels from candy bars. They figure out ways to encourage people to reduce the amount of sugar they eat at this holiday. They look at the...
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Native American Lesson Plan: Someone's in the Kitchen
Students use vocabulary necessary to complete cooking activities and tell others about the food. They discuss similarities and differences between Native American and other nationalities' foods made in their families.
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Agriculture - It Doesn't Just Happen
Sixth graders examine the role of the US Department of Agriculture. In this United States Agriculture lesson, 6th graders create maps with sites and specialty areas. Students create a presentation on the topic they were given to research.
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Casserole Lab
Learners 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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AT HOME ON THE RANGE
The student will learn how ranchers on the western frontier helped saved the bison from extinction.Hand out student worksheets. Have students read the information about bison on Student Worksheet A before completing Student Worksheet...
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What's On Your Plate?
Students explore the use of sensory details in writing. In this journal writing lesson, students write four journal entries after group discussion about a variety of topics such as their weekend, poverty in the United States, and...
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How You Doing? How You Bean?
Students name 3 health benefits of eating beans. In this adult health lesson, students identify various beans they can get with their WIC vouchers. They discuss ways to adapt a certain recipe to their family's needs.
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Rooftop Sandwich
Students create books showing the main ingredients of a peanut butter and jelly sandwich. They get creative and see what other ingredients they may like to add to the original sandwich. A book is made and their sandwich is sent home....
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Money Management-Grocery Shopping for a Family Profile
Students investigate a family profile and design a menu plan. For this consumer science lesson, students plan and prepare a weekly menu based on a family profile.
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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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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 instructional activity, they serve the food to their...
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The Secreat to Good Health: Eating Right and Exercise
Students create a seven-day record of all the foods they consume. They analyze what type of food was the most frequent in everyone's diet. They look up each food and record its daily recommended amount.
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Eggs, Experiment Lab, Day 3
Third graders complete a lab activity preparing scrambled eggs.
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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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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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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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Grains and Rice Lab
Third graders identify the principle grains and the proper cooking technique for rice, grains and pasta.
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Pellagra Case Study
Students examine a case study documenting the experience of three teens in the 1920's era with a disease (Pellagra) which was prevalent throughout the United States, most particularly in persons with a corn based diet. They create a...