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Classroom and Laboratory Management Pre Assessment
Students will learn the meaning of food science and management for the classroom and laboratory. Background For Teachers: NOTE TO TEACHERS: A pre-assessment should never be graded. Good pre-assessment devices, however, can also be used...
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Meal Planning For the Family
Pupils study recommended dietary guidelines and explore the food pyramid. They create a profile of foods eaten to determine how well their diet matches the food guide pyramid suggestions. Students plan meals for their family for three...
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Build a Burger
Pupils read about hamburgers and analyze a healthy diet as well as the importance of nutrition. In this nutrition education activity, students read the background information about hamburgers and their nutrition facts. Pupils complete...
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Have You had Your *5 a Day*?
Students examine *5 a Day* Dole program to reinforce facts learned about nutrition.
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Counting on Good Health
First graders engage in fun activities in order to understand the food pyramid and how to make healthy nutritional choices. The lesson is used in order to help students make healthy lifestyle choices.
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Protein
Students examine protein, what it is and how it functions in the body. In this protein activity students study the food pyramid, what a protein is and what it does.
Purdue University
Healthy Body Image: A Lesson Plan for Middle School Students
This is a very valuable lesson for middle schoolers on the importance of maintaining a healthy body image through diet, exercise, and positive mentality. The resource includes four lesson plans. The first two plans outline the physical...
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Healthy Eating
Students, in groups, create a nutritious menu, using information gathered from newspapers and Palm software. They decorate paper plates with pictures of foods to represent nutritional meals for breakfast, lunch and dinner.
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Stats on Reduced-Fat
Students demonstrate an understanding of the Five-Number Summary and Box-Plots after analyzing data from nutrition labels, forming a hypothesis and supporting it. They decide if there is a significant difference between reduced fat and...
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Dietary Fiber Introduction
Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and...
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Heart Healthy
Students assess their risk of heart disease. In this adult health activity, students differentiate saturated and unsaturated fats. They discuss different heart healthy food ideas.
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Eggs, Baked Eggs Lab, Day 2
Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the instructional activity, they test their final product...
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Visual Representation of Reduced Fat
Students demonstrate their understanding of the Five-Number Summary and Box-Plots by analyzing different nutrition labels from regular and reduced fat items using graphing calculators.
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Eggs, Egg Test, Day 6
Students review their knowledge of eggs, their structure and nutritional value. After the test, they complete an egg lab and turn in their samples to the teacher. To end the lesson, they determine their egg score and discuss how many...
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Design-A-Meal
Third graders record what they eat for a week. In groups, they develop a menu for a fictitious restaurant. They create dinners which include all groups from the food pyramid. To end the lesson plan, they practice making healthy food...
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Movement concepts
Students recognize the connection between food labels and exercise. In this health lesson, students understand how many times they need to dribble to work off a snack. Students answer questions about the exercise.
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Fats
Students are introduced to the characteristics of fats and their function in the body. In groups, they make a reduced fat recipe of chicken fingers and discuss other ways to reduce fat in their diet. To end the lesson, they identify...
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Check Out This Label
Students participate in a discussion on why food labels are important and how they were developed. Using the internet, they research what is meant by the 'use by' date and discover how the ingredients are listed on the package. They use...
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Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
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Making Choices
Students work with a partner to write a play, story or ad that teaches about our choices as consumers. Students focus on educating people about how food choices make a difference in their lives.
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Microwave Introduction
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
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How to Stay Healthy in College
Students plan ways to develop and maintain a healthy lifestyle while in college. They keep a food log and cooperate as peer editors to make food choice suggestions for healthier eating. Students also consider the role of exercise in...
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There Are Algae in Your House!
Young scholars demonstrate that, although we sometimes can neither smell nor taste them, many ingredients in our foods and household products come from the sea. They also investigate food eat to determine algae derivatives they contain.
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Rice as a Source of Energy
Fifth graders investigate the nutrition in rice. In this rice lesson, 5th graders discover that rice is a great source of energy. Students compare foods to rice to see the differences in the nutritional value. Students classify foods in...