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Health Benefits of Rice
Sixth graders examine the health benefits of rice. In this food benefits lesson, 6th graders discover the nutritious benefits of rice. Students research Celiac Sprue disease and how rice benefits the people with this disease.
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Decomposition vs. Synthesis Reaction
Students define the term chemical reaction, identify the reactants and products in a chemical reaction, distinguish between decomposition and synthesis reactions and construct reactions using food items.
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Yeast Fermentation
Students measure the temperature change involved in the production of carbon dioxide by yeast. They also identify products and reactants in a chemical and balance the equation.
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Ad Targeting and Techniques
Students explore advertising techniques. In this advertising lesson, students discuss what a target audience is. They brainstorm what products might be targeted toward them and other target audiences such as their parents. Students also...
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Making Plastic
Students experiment to create a plastic solution. In this science lesson plan, students use sodium borax and polyvinyl alcohol to create their solution, then identify, discuss, and chart observations on the end product.
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A Caterpillar's Life
Students use different colors, surface textures, and shapes to create form and meaning to their caterpillar. They also come to recognize that living things have similar needs of water, food and air by teacher reading The Very Hungry...
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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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All Wrapped Up
Students explore packaging. In this cross-curriculum lesson, students bring in samples of food packaging and identify the packaging as natural or manufactured.
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Limu in Your Lunch
Students explore various types of algae found in Hawaii. In this science lesson, students research species of the three types of limu and identify various uses. Students explore products that contain limu.
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Colonial Life
Fifth graders explore American colonial life. In this interdisciplinary history and science lesson, 5th graders participate in several hands-on activities that require them to make colonial products that involve physical or chemical...
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UNWRAPPING PACKAGING
Students study product packaging and determine if it is excessive and if it is recyclable. In this packaging instructional activity students examine and identify waste reduction techniques.
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Ingredient Function and Purpose
Students learn the purpose of each ingredient in a quick bread. They listen, observe, and complete their notes as the demonstration of a quick bread is completed. They illustrate the measuring techniques for each ingredient and sample...
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Disease and Nutrition
Students study disease and explore how it can be avoided or treated with simple solutions. In this investigative lesson students create a food chart for two weeks for themselves to track and be sure they are getting all the nutrients...
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Wood Products Scavenger Hunt
Students investigate the by-products of wood and explore the wood products in their own environment. Products containing both cellulose and silvichemicals obtained from the trees are examined in this lesson plan.
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Solar Energy - Dehydration
Sixth graders explore process of drying food using solar energy. They cook and/or dry food such as pumpkins, watermelon, corn, and deer meat, explain how solar energy changes foods, and compare and contrast solar energy with other forms...
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The Big Apple
Students study the buying and selling market and how prices are determined for an agricultural product. In this competitive market lesson plan, students study how prices are determined in a market by studying the forces of supply and...
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Why is Rice Good for Us?
Third graders explore why rice is good for our bodies. In this nourishment lesson, 3rd graders review the food pyramid and discuss serving sizes. Students discuss the different ways rice is used in food. Students use uncooked rice to...
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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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Nutrition Awareness
Students gain an awareness of nutrition. In this science lesson plan, students explore how to determine his or her ideal body weight, demonstrate familiarity with the food groups relating to kilocaloric content, estimate the basic...
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Bubble and Squeak
Students complete a unit on the chemical and technological processes of food preparation. They observe various experiments, describe changes in materials through cooking, identify safety and hygiene issues, and cook various recipes.
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A Visit to Price Chopper
Students visit the grocery store to purchase items to make trail mix which are connected to Kansas agriculture. They problem solve to determine which products to buy, then create, advertise and sell the trail mix to the student body...
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From the Store to the Shopper
Students explore the marketing process that companies use, including their advertising campaigns. As a class, they discuss how supermarkets develop new brands, determine how to package their goods, price them, and select the products....
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Cellular Respiration and Photosynthesis
In this cellular respiration and photosynthesis worksheet, students read through the presented material and draw an illustration of the production of ATP. Students answer several short answer questions about the production of ATP,...
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Tasty, Nutritious Rice Snacks
Fifth graders determine how rice can be made into nutritious snacks. In this nutrition lesson, 5th graders examine different types of food that is made from rice such as puffed rice, rice cakes, and risotto. They visit a market to find...
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