Test your learners' healthy snacking know-how with this quiz. This quiz is made up of 10 questions about how to choose a healthy snack. Topics include food labels, carbohydrates, healthy snack choices, and high-fat foods. Use this quiz...

In this healthy snacking worksheet, students complete a "report card" for snacks found at their school. They include the type of snack, the grams of carbohydrates, sugar, protein, and fat, the calories, the vitamins, and the grade they...

Here is a nice, clean wrap-up activity for your chemistry class when they are studying chemical reactions . They experiment with different oils to make soap. To make it more fun, they are to imagine that they are part of a soap testing...

Students study the dietary guidelines and what they do.  In this healthy eating lesson students study nutrition labels and calorie needs.

Students study the nutrients found in foods and the food pyramid.  In this investigative lesson students will plan a seven day menu built around the food pyramid. 

Students 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 into...

Students study heart disease and how to prevent it.  In this investigative activity students list heart disease and stroke risk factors. 

Students read a snack nutrition chart and answer questions. They compare nutrition levels of snack foods. They correctly calculate differences in nutritional value.

Young scholars determine the nutritional values of fast foods. Then they make comparisons of their results and present their findings to the class. They compare the nutritional values of fast foods based on information provided on menus.

Ninth graders demonstrate safe lab practices. They make critical decisions as to the effects of the fat content of the milk. Students complete called "Somewhere Over the Milky Rainbow." They are given a safety symbol worksheet. ...

Students learn that fats found in the foods we eat are not all the same; they discover that physical properties of materials are related to their chemical structures. Provided with several samples of commonly used fats with different...