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Breakfast, Off to a Good Start
Students discover the benefits of eating a healthy breakfast. In this adult health lesson plan, students compare the characteristics of breakfast eaters and nonbreakfast eaters. They examine cereals for their fiber and sugar content.
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Debris Dilemmas
Students examine debris, what it is, where it comes from and where they go. In this debris lesson students view a video, answer questions and discuss what they learned.
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Maintaining Plant Genebanks
Students examine the use, costs, and the need for plant gene banks. The rationale for gaining ownership over scientific information and the implications of the developing nations' reliance on biotechnology is explored in this...
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All Hands on Deck: A Harbor Education Program
Pupils build a model of an estuary. In this wetland instructional activity, students build a model estuary with a paint tray and modeling clay. They use the model to illustrate the impact of non-point pollution on the watershed.
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Building a Pill Bug Palace
Students make "pets" of isopods (potato bugs) to determine their preferred environment and food sources. They record their results on a bar graph and in a scientific report.
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Oregon Trail Cooking
Learners compare differences between cooked and fresh greens. They realize how simplicity of recipe makes for easy travel on the Oregon Trail.
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Milkweed Plants
Second graders view milkweed plants (or pictures). The describe the plant and discuss ways some butterflies use it as a food source. Students view four pictures of different phases of a milkweed plant's life cycle. They discuss the...
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Oklahoma's Roots and Leafy Greens
Learners explore valuable food sources. They examine vegetable that have roots and leafy greens that we eat. They also discuss the various used for the leafy greens of vegetable plants. Students create a carrot necklace using carrot slices.
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Rainforest- Online Worksheet
In this online rainforests worksheet, students use the links to research the answers to 16 questions. They determine facts about the locations, types, animal inhabitants, and food sources that are associated with rainforests.
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Dividing a Candy Bar
Fourth graders explore number values by utilizing a candy bar in class. In this fraction instructional activity, 4th graders divide pizza and candy amongst each other in order to identify parts of a whole and fractions. Students answer...
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Milk: A Practical Application
Students examine the impact of the physical and chemical properties of milk and its use as an important food.
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Ocean Market
Students research how: The ocean is the source of many materials, from ores mined from its depths to relaxing mineral salts for a bath. Exquisite mother-of-pearl inlay, decorative shells, and pearl jewelry are found in gift shops...
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Hunting, Farming and Market Gardening
Students examine the hunting and farming practices of the Black Pioneer. They identify crops raised by black pioneers, and explore the contribution of children to the success of the family farm. Students explore the importance of...
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Where Do You Fit In?
Students study habitats and then draw a picture of their own habitat which includes the location of food, water, and shelter, and the concept of space. then they cut their habitat in half and discuss how this would affect their lives.
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Pocumtucks In Deerfield
Students read a story about the Pocumtucks' religious beliefs. Using the text, they discover their concept of land ownership and how they migrated within their territory in different seasons. They use primary and secondary sources to...
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Roving Reporter
Learners write a report about energy use. In this conservation lesson, students interview adults about their use of renewable and nonrenewable energy. Learners synthesize this information and write a report from the point of view of a...
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Ocean Currents
Students discover the geography of Earth by analyzing water currents. In this oceanography lesson, students create visual references on a map of the globe where and why major ocean currents are moving water. Students conduct a water...
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Water Issues on Puerto Rico and Oahu: A Comparison of Two Islands
Fifth graders explore how the tow islands receive and use fresh water. They also address some of the threats to the fresh water supply on each island. Students explore the lesson objectives through water cycle models and experiments.
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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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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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Where Does My Energy Come From?
Learners gain an understanding that the Sun is the source of all energy. With a partner, they examine various web sites to explore food chains and food webs, later sharing their findings with the class.
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Kitchen Calculations
Students compare eggs to other foods as a cost-effective protein source. They use formulas to determine prices in a worksheet and in local newspaper ads.
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Get Nutty
Students research how nuts and seeds contribute to their overall good health.They recognize that nuts and seeds are a tasty addition to a meal. Students comprehend that nuts and seeds pose a risk for a small proportion of the population...
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Training Table Race
Students investigate the role of the carbohydrates food group in sports performance. The difference between simple and complex carbohydrates, and the performance of cardiovascular activities form the focus of the lesson.
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