Curated OER
Now You Have It, Now You Don't
Sixth graders compare corn-based shipping peanuts to Styrofoam shipping peanuts. In this hands-on environmental awareness lesson, 6th graders try dissolving two different types of packing peanuts in water.
Curated OER
Hand Washing: I can handle it!
Sixth graders examine microorganisms. In this germs lesson, 6th graders observe and record data on the positive and negative aspects of microorganisms. Students complete activities, view a film, and explore websites.
Curated OER
Microbe Experimentation
Sixth graders conduct a microbe experiment. In this microbe lesson plan, 6th graders develop an experiment with micro-organisms, complete the associated worksheet, and complete a table showing the results.
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Ancient Mediterranean Lands: Greece
Sixth graders explore the processes developed by the Ancient Greeks, particularly olives and olive oil. In this Greek culture and inventions lesson, 6th graders read an article and design a flap book. Students collect the olive oil from...
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From Foraging to Farming
Students experience the difficulty that goes along with foraging for food. In this activity on the importance of modern agriculture, students simulate how there simply is not enough food and water for everyone when agricultural means are...
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Ancient Civilizations
Sixth graders complete map-work in order to understand the progression of hunter-gatherer societies. In this hunter-gatherer lesson plan, 6th graders label maps with the Equator, the Tropics, and the vegetation. They complete associated...
Curated OER
Nature's Superheroes
Students compare their prior knowledge about the relationship between sunlight and cancer with new findings. They research how different vitamins and minerals affect the human body.
Curated OER
Milk and Milk Products: Skills Supplement
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Fat - A Concentrated Energy Source
The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
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Non-nutrients: Fiber and Water
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
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Break the Fast: The Start to Good Health - Skills Suppl
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1
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Essential Nutrients - Daily Guides
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day
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Measuring Techniques - Level I
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
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Kitchen Equip and Lab Procedures - Level I
If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...
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Fatty Acids
Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...
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Eggs: A Practical Application
Apply food selection and preparation guidelines related to egg products. National Standard 14.3.3 Identify functions of eggs: binder, thickener, coating, leavening agent, emulsifier Identify egg cooking temperatures, techniques/methods:...
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Philanthropy, Volunteering And Service: the Historical Connections Lesson 2: Hunger Hurts
Students investigate the effects of hunger on a personal and community level. They examine how philanthropy can help alleviate hunger issues in the world and in their own community. They look at the available services using Internet...
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Mmmm, Mmmm ... and Good
Students consider their own diets and examine an op-ed article about organically produced foods. They research alternatives to various foods for the creation of a supermarket and reflect on their own diets after keeping a food journal.
Beacon Learning Center
Catching a Balanced Diet
First graders explore the importance of balanced meals. They play a fishing game to help them select foods to make up a balanced meal.
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Bacteria's Role in Food
Young scholars grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...
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Basic Vitamins: Water-Soluble and Fat-Soluble
Students examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.
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Biotechnology, GMOs and Food
Twelfth graders explore controversy around genetically modified foods, identify source of controversy, and role play town hall meeting on genetically modified foods, to examine viewpoints and arguments for and against genetic modification.
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In Search of Human Origins, Part II
Students watch a video about the search for human origins. Using a worksheet, they identify the data trends in height of boys in North America. They discuss the significance of the data and the reasons for the increase of human size.
Curated OER
The Candy Conundrum
Students design a candy container that contains a specific amount of candy. They demonstrate how an engineering problem can be solved with math and that there are multiple answers to the problem. They compute volume of spheres.