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You Are What You Eat!
Young scholars calculate the calorie content of food. In this chemistry activity, students plan a healthy meal based on RDA. They devise an exercise to burn extra calories.
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Carbohydrates-Simple and Complex
Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body. Define simple and complex carbohydrates Identify function and sources of simple and complex carbohydrates Describe how...
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You Are What You Eat (Grades 5-8)
Students gain an enhanced understanding of the relationship between proper nutrition and good health. Through use of video, hands-on activities and interaction, students measure energy in food, and recognize sources of vitamins and...
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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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Dietary Fiber
Students examine the different types of fiber and their benefits. In this investigative lesson plan students find good sources of fiber in different foods.
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Fruit and Vegetable, Vitamins and Minerals
Students discuss and identify vitamins and minerals, their functions in the body, how fruits and vegetables are a good food source, and deficiencies in the body that may occur due to a lack of them.
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Family Heritage Cookbook
Learners compare favorite family recipes. In this cultural diversity lesson, students interview family members and record favorite recipes. Learners examine cultural diversity through favorite foods.
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The Living Environment
Students use a spoon, clothespin, scissors, and toothpicks to simulate how animals get food in their environment. In this environment lesson plan, students learn about the adaptations animals make in order to survive.
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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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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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Fiber - Adding it to the Diet - Skill Supplement
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
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Native Americans in Utah History: Research Project
Students research the basic cultural information available on the various Native American cultures of Utah. They investigate the historical time period, shelters, weapons, tools, foods and methods of obtaining food.
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Hawaiian Bird Beak Adaptation
Learners explore adaptation by participating in a lab activity. In this bird characteristics lesson, students discuss the different purposes birds have for their beaks and conduct an experiment testing which beaks collect food best....
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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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Giants of the Animal Kingdom
Fourth graders examine the megafauna found in Australia. They create a food web using cut-outs and develop a timeline to show changes in the fauna over time. They draw their own megafauna scene for their classroom.
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I Feel Renewed!
Students participate in a simulation of the equal and unequal distribution of the earth's renewable resources. They discuss renewable resources and how food resources can increase and decrease, participate in the simulation, and analyze...
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Pollinator Habitats
Students read and discuss background information included with this lesson. They brainstorm the best sources for developing a list of native or migratory pollinators. Students work in groups to design habitats based on information...
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Dispersement of Particles: Diffusion and Osmosis
Students explore the dispersement of particles. In this science lesson plan, students describe the many ways in which particles move and transfer from one source to other areas.
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Social Studies and Economics
Students investigate the products agriculture provides in raw materials. In this agriculture products lesson, students make a list of common items used and foods eaten. Students work in teams to categorize agriculture products based on...
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Protein - Complete and Incomplete
The relationship between how an individual looks and feels and the nutrients he or she eats. Identify proteins (complete and incomplete), their sources, and functions in the body. National Standard 14.2.1 Define amino acids, complete and...
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Make Mine Turkey
Young scholars compare foods available for the Pilgrims' Thanksgiving with contemporary Thanksgiving foods. After reading information about the first Thanksgiving, pupils create a menu and compute the cost of a turkey dinner, using...
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WHAT'S ORGANIC?
Students explore how certain foods come to be certified "organic." They write the words "organic" and "synthetic" and given the definitions of each. Students are given dictionaries. They are asked: "What is organic food?" Students grow...
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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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Photosynthesis Cookies
Students identify photosynthesis as a process through which organisms make their own food. They practice the process for writing the formula for the photosynthesis equation.
Students describe how the processes of photosynthesis and...
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