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Pre-K Appetizer
Students explore health by identifying positive eating habits. In this dietary lesson, students read several books about eating well and making wise food decisions. Students view the food pyramid on the USDA website and discuss the...
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Digestion and Nutrition
In this digestion worksheet, students will match 12 terms associated with the digestive system to their correct definition. The vocabulary words review the digestive system organs and their functions.
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The Magical Ingredient: Fat
High schoolers explore fats in foods. In this personal health and nutrition lesson, students view a Frontline video segment, examine the role fat plays in their personal diets, and develop plans to eliminate fats and implement exercise...
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The Magical Ingredient: FAT
Learners examine how the diet industry is contributing to our frustration over unwanted pounds. They identify the part fat plays in their diets and determine if they live in a food toxic environment.
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Picky Pyramid
Learners learn the food pyramid and compare their meals with suggested guidelines. Students graph their lunches, discuss the results and how their choices affect their level of energy.
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Little Bees, Big Potential
After reading an article on the alfalfa leafcutting bee, learners chart its characteristics alongside those of the honeybee. Then they draw the leafcutter lifecycle. The article provides fascinating reading when studying the role of...
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Bud the Spud Moves West
As part of a unit on Canadian agriculture, this focuses on how potato farms have increased in the west. Pupils participate in a discussion about the impact of consumer demand on production, and then they read an article about potato...
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Yeasts and Molds: Food Science, Bacteria, Fungi
In this instructional activity learners will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.
Education World
Hot Chocolate Testing
In this set of science experiment worksheets, learners examine and record nutrition information from a number of labels off of hot chocolate mixes. They follow follow the directions to participate in a taste and dissolving ability tests...
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Nutrition
Fourth graders engage in an original unit about nutrition and record daily intake of food in order to help create a healthy eating plan. They practice making practical food choices for optimum health and then investigate how to maintain...
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Classifying Space Food
Students write a written summary of what they have learned about the astronaut nutritional diet in comparison with their own diet habits.
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Nutrition in Space
Students discover the importance of a healthy diet during space travel and examine the physiological changes astronauts experience while in space. In groups, they develop questions to determine an astronaut's food intake and identify...
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Maternal Nutrition during Pregnancy and Lactation
Students explain the relationship among nutrition, infection and diseases. In this health science lesson, students suggest ways to break the nutrition-infection cycle. They brainstorm solutions to prevent infectious diseases in the...
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School Food Waste
Learners see how much food is thrown away at their school each day. They utilize a survey form imbedded in this plan to organize their research. They use the information gathered to make some suggestions about how to decrease food waste...
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Supermarket Science: The King Sooper Lab
Learners read product labels, compare fat, sodium, and sugar contents of various food items. They work with a partner and often employ the assistance of the deli and bakery managers in a supermarket.
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Science in Your Shopping Cart
Students research the use of science in food production in the United States. In this science and food lesson, students visit a specific website to learn about the science used in various food products for United States consumption.
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The Balance of Good Health and the Food Pyramid
Students explore the importance of good health and the food pyramid. They examine food labels and the importance of healthy food choices. Students investigate food additives.
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Foods for Better Health
Students define biotechnology and discuss the economic impact of biotechnology. They also describe what a 1015 onion and a slow-softening tomato are and how they are produced. They examine the safety of genetically-engineered or altered...
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Nutrition 2: Good Food, Good Health
Students explore ways in which food provides energy and materials for our bodies.
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Healthy Body Image: A Lesson Plan for High School Students
How does your class view themselves? High schoolers explore body image through a series of four activities. Groups collaborate to examine the changes we experience as a part of growing up, how the media influences body image, and healthy...
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Let's Make a Meal: A Study of Oats
Learners investigate the history and health benefits of oats. For this food history and nutrition lesson, students describe the origin of oats in America, define nutrition related vocabulary, and read and follow recipes for making...
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What's in a Willow?
Students study of nutritional value of edible native plants. discriminate between foods that have nutritional value and those that do not. They relate how food can affect how they think, feel, and perform.
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A Meal of Endurance
Students evaluate the nutritional value of the explorers' meals. This is done through analyzing caloric intake versus caloric expenditure, describing the trend in diet change that explorers experienced over a two year expedition, ...
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Best Breakfast Authors
Third graders write a story. In this breakfast authors lesson, 3rd graders write about a breakfast food and why it is a good selection. Students may illustrate stories and share with their peers.