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Fatty Acids
Students draw connections between chemical structures of fats and oils (lipids) and their use in food science and nutrition.
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What Living Things Need
Students apply the process of scientific inquiry to explore how living things are dependent on one another for survival. They match animals with their generalized food source. Students predict what happens to the organisms when their...
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Hunger/ Nutrition
Seventh graders investigate nutrients and nutrition to determine what types of food the body needs for energy. They study each type of nutrient and why it is important to the body. They determine what a balanced diet is by completing the...
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JAPANESE CULTURE
First graders explore what life in Japan is like including, home and daily life, food and eating customs, school life, games and sports, holiday customs, and religion.
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That Was Then, This Is Now
Students examine the price of food over time. They analyze charts, perform math operations and compare and contrast data about the price of food. They complete worksheets while interperting the charts.
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Diet: Find the Carbohydrates
Students discover and discuss the functions of carbohydrates. Once they have taken notes and completed worksheets, they perform experiments using iodine to test for starch. Lesson topics include how carbohydrates are processed by the...
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Impact of Exotic Species on Lake Ecology
Students examine the effect of foreign species on various habitats. In groups, they identify the population dynamics of the zebra mussel. They calculate averages and graph data from Seneca Lake in New York. They develop hypothesis...
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Butterfly Report
In this biology worksheet, students draw or trace an accurate picture of a butterfly. Then they complete the information related to their butterfly's classification and list the habitats where they are likely to be found. Students also...
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Ecological Relationships
Middle schoolers identify ecological elements and their factors on species, populations and food webs. They analyze ecosystems for these elements and research how these factors influence species survival rate. Predictions on conditions...
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Handwashing and Sanitation
Learners apply Glo-Germ to their hands to see the amount of germs on their skin. As a class, they watch a demonstration on how to properly watch their hands to prevent the spread of disease. To end the lesson, they are introduced to the...
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Analyzing Features of Consumer Text
Students evaluate consumer information. In this written communication lesson, students read nutrition facts from different foods and determine the foods that have the most healthful benefits.
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Feed Your Cells
Students examine and research the human digestive system and what happens to the food we eat. They read the article, The Passage of Food, participate in an experiment with crackers, and write a paragraph summarizing the function of the...
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Wildlife Needs
Students identify the wildlife needs in a specific setting. For this wildlife needs lesson, students identify and illustrate the four stages of forest succession. Students list the natural habitat and food for a given species. Students...
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Forced to Flee: Famine and Plague
Students examine events the lead people to emigrate. In this Irish Potato Famine lesson, students research primary and secondary sources regarding the Irish Potato Famine and collaborate to create a classroom mural depicting the famine...
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Presentation Culturelle
Students explore various aspects of French life. They determine
which topic dealing with French history, art, food, music, dance, celebrations or traditions they research and present.
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Experimenting with Yeast Metabolism
Ninth graders determine the rate of respiration by yeast and which sugars can be used as a food source by yeast using a CO2 gas sensor and computer software. This instructional activity is for an honors Biology class.
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Abundant Lakes
Students define lake life zones. They define stormwater runoff and its effects on lakes. They identify the relationship between decaying substances and water pollution. They construct a freshwater food web.
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CLOTHESLINE SLEUTH
Students will trace origins of various forms of clothing to their agricultural sources.String a cotton cord across the top of a blackboard to resemble a clothesline. 2. Bring a variety of clothing articles to class made from a variety of...
Pennsylvania Department of Education
Pennsylvania’s Energy Supply
Third graders become familiar with the various types of energy and which types are found in Pennsylvania. In this Pennsylvanian energy resources lesson, 3rd graders, identify wind and water as sources of energy. Students complete an...
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Eggs: A Practical Application
Students examine the chemical and physical nature of eggs and their role in food preparation.
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Nutrition in Space
Learners compare and contrast the process of dehydration with the processes of freezing and canning. They predict energy sources that may be accessible in the future in different environments such as the moon and planets, most notably Mars.
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Plants of the Past
Fourth graders explore ecosystems by examining plants of the past. They discuss ways in which we interact with plants in our daily lives. Students discuss the role plants play in providing food for animals and the significance they had...
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Investigation Xylem
Students investigate how water travels up the stem of vascular plants by using food coloring to stain the xylem of a number of different plants. They know the function of leaves, stems, and root at the end of the experiment.
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Nutritional Needs
Students determine caloric needs for an active person and what role nutrition plays in one's energy, In this nutritional needs lesson, students discuss the definition of calorie and identify high calorie foods. Students work through...
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