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Bug-O
Middle school special education students (moderate to severe) learn about insects by playing an entomological version of bingo. They cut out pictures of different bugs and glue them onto a grid. Place the game card inside a sheet...
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Scenario Introductory Menu Exercise
Seventh graders engage in a lesson plan that investigates the sources of Food Borne Illness. The practices of prevention are covered in the lesson plan. Various foods are looked at for the nutritional value and evaluated for the...
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What are Hunger and Malnutrition and Who are the Hungry?: Food, Ethics, Global Cultures
Students explain the consequences of hunger and malnutrition, to know the magnitude of hunger in the world today and to know who is hungry and malnourished in the world.
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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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Staying Healthy Year Round
Young scholars will read literature about the seasons and observe and describe the weather in each. The group will compare and contrast the activities of people during different weather conditions showing how they adapt to changes. They...
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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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Diet: Find the Carbohydrates
Students discover and discuss the functions of carbohydrates. Once they have taken notes and completed worksheets, they perform experiments using iodine to test for starch. Lesson topics include how carbohydrates are processed by the...
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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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Active Lifestyle Challenge
Young scholars, in groups, choose from a list of alternatives for recreational activities, transportation options, nutritional choices and other opportunities people have in their lives to make decisions which either benefits or has a...
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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.
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It's Sugar Time!
Fifth graders review the Food Pyramid. They examine several breakfast cereal labels and determine how much sugar is in each. They discuss these amounts and whether or not they are surprised by the results. They discuss the amount of...
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What Are Calories?
Students examine calories for the human body. In this calorie instructional activity, students explore the energy expenditures needed for different types of activities and how many calories are needed to support daily functions.
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A Reef of Your Own
Students study the reproductive strategies of reef building corals. For this coral reef lesson students describe the behaviors of reef building corals and their nutritional strategies.
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Vary Your Veggies and Focus on Fruits
Third graders study a healthy diet. For this healthy diet lesson, 3rd graders investigate the nutritional value of fruits and vegetables. Students compare a healthy diet to their personal diet.
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Diet and Exercise Activity
Students explore their physical abilities by participating in team sports. In this physical education lesson, students collaborate in groups in one of several team sports before moving on to the next station. Students discuss healthy...
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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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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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Recombinant DNA to Protect Crops
Students read an article about manipulation of plant DNA. After reading the short article, they work in small groups to respond to the provided discussion questions and explain their answer to the class.
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Ocean Market
Students identify some consumer goods that come from the ocean.
They classify these items into groups, identify their source, and calculate the cost of buying such goods.
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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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Breakfast: Healthy for Me and Healthy for the Environment
Students develop criteria for a healthy and environmentally friendly breakfast and use these criteria to design a breakfast menu. They use a decision chart to evaluate their choices which is imbedded in this plan.
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Name That Cheese!
Students explore a variety of cheese. In this cheese lesson, students sample 4 different cheeses produced from cow's milk and recorded their observations about the cheeses prior to identifying them.
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Eating for Health
Students examine their family's eating habits. In this adult health lesson, students discuss changes they plan to make in their family. They observe how hopscotch is played and try to do this at home.
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Rate Your Family's Plate
Students examine their family's eating habits. In this adult health lesson, students share what they think from the survey facts presented to them. They set a goal for their family's health.