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Rosa Parks Community Garden
Ninth graders investigate how we depend on plants as the original source of most food. They investigate the parts of plants, and which parts are edible. Students are explained that the garden is also a classroom and the same rules apply.
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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, Experiment Lab, Day 3
Third graders complete a lab activity preparing scrambled eggs.
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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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House Bill No. 4097
Students identify healthy and unhealthy foods while considering a bill that would ban certain foods in schools. Through survey and discussion, they discuss a proposed legislative bill that would ban certain types of food in schools....
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Lesson: Peaches
Learners explore the benefits of eating fruits and vegetables. They discover how to choose and store peaches and use recipes to prepare peaches. They explore the history of peaches and discuss the benefits of eating peaches.
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Vegetables
Third graders evaluate what happens when vegetables are cooking in different solutions. They observe the effect of color change on cooking vegetables.
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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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Diet, Exercise and Health
Young scholars keep a food and exercise log for a week. They compare their log to the food guide pyramid and standards for exercise for their age group. They write a paper that explains how they intend to improve their health.
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Changing unhealthy eating habits
Learners identify the elements of a balanced diet, then compile a daily diet and exercise log to assess their lifestyles and improve them if applicable. They recognize and explain the importance of proper nutrition practices.
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Goobers. Goobers? Goobers!
Students begin the activity 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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How Well Will I Eat This Week?
Eighth graders develop a healthy menu for the coming week using Palm technology to develop healthy eating habits. They develop a spreadsheet for the seven days and for each menu using the Palm.
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Dysfunctional Eating
Sixth graders write a 1.5 page paper explaining how to make their favorite nutritional snack. They need to assume that the audience has never seen or heard of the snack before.
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Soybeans in Space
Students work together to design an experiment that compares and contrasts differnet plant cultivation systems. In groups, they evaluate the results of the experiment to discover if the cultivation system could be used in space. They...
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Truth or Hogwash
Explore the history of domesticated pigs and their important byproducts. After discussing the use of pigs, class members create game boards describing the animals. While playing the game, they determine if the answers are true or...
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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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Eat Your Sprouts Part I
Students will conduct a lab on the oxidation of an apple. The students will learn that the oxidation process can be halted when lemon juice is applied to the flesh of an apple because the lemon juice contains vitamin C, an antioxidant....
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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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Eating, A Family Affair
Students explain the benefits of eating together as a family. In this adult health lesson, students share their happy mealtime experience with each other. They develop a mealtime goal for their family.
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The Human Organism
Students identify their feelings and learn constructive ways of handling conflict. In this human mental health lesson, students identify their feelings, learn how to tell others about their feelings, and learn how to resolve conflict....
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Ground Beef Lab - Open-Faced Tacos
Students 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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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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Healthy Snacking for a Healthy Lifestyle
Students discuss healthy snacking and its importance for older adults, list types of snacks eaten daily, identify healthy snacks, review snacking tips, and review healthy snack recipes for ways to make snacks for older adults to enjoy...