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...

Students identify the types of foods and snacks they eat for their lunch. In groups, they identify healthy foods along with unhealthy foods. They design a new lunch menu using only healthy food and identifying which food group they belong.

Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the lesson, they test their final product and complete a lab...

Students review their knowledge of eggs, their structure and nutritional value. After the test, they complete an egg lab and turn in their samples to the teacher. To end the lesson, they determine their egg score and discuss how many...

Students review how their nutritional needs change over time. In groups, they design their own menu in which they get all the nutrients they need. To end the lesson, they share their foods with the class and complete a wordsearch...

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...

Students review the food groups and vocabulary in order to define how good nutrition is part of good health. They read a variety of articles in order to better understand the concept and develop reading comprehension at the same time.

Students examine a scene from "Julius Caesar." After watching commercials and political ads on TV, students explore the intention of the commercial. They compare and contrast the forms of persuasion used. Students share their writings...

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...

Students participate in a discussion on why food labels are important and how they were developed. Using the internet, they research what is meant by the 'use by' date and discover how the ingredients are listed on the package. They use...

Fifth graders explore the importance of eating a balanced meal. They observe a video of people suffering from malnutrition, eating disorders, and obesity. They plan a balanced lunch menu for a week.

Students navigate through various sites to find nutrition information to help make healthy choices and decisions. They find the answers by searching each site. The assignment should be turned into the teacher through a word document via...

Ninth graders examine teen attitudes towards snack food merchandising in schools and what contributes to successful food merchandising. The context for the lesson plan is found in the research conducted from the Health Canada Website.

The student will have an opportunity for themselves to determine which brand they prefer by comparing national and store brands by their appearance, cost and flavor. They will be looking for the best economical value.

Learners will use ingredients and read a recipe to create open faced tacos. The emphasis of the lesson is the kind of preparation that is needed to cook ground beef correctly to avoid diseases associated with improper preparation...

Third graders work together to create menus for a fictitious restaurants. As a class, they use them to order a healthy meal and calculate the cost of the meal. They review the food groups on the food pyramid and what it means to have a...

Pupils explore the four food groups and nutrition. They cut out pictures of food from newspapers and magazines, create placemats, and create an ABC book of food.

Students examine *5 a Day* Dole program to reinforce facts learned about nutrition.

Learners see how their daily food intake compares to the recommended daily intake. They will use computer skills, math skills, and develop or reinforce nutritional facts about eating healthy. After compiling their data, students discuss...

Students become taste testers and experience an alphabet of nutritious snacks. They also discover more about their muscles and bones and the importance of exercise.

Students engage in a variety of activities designed to help them understand about the importance of good nutrition and eating healthy foods. The activities include playing food bingo, making a collage, designing posters, etc.

Students use different Internet websites to help get an idea of daily calorie intake and fat grams intake from a normal fast food meal.

Learners review the number of servings of each section of the food pyramid appropriate to eat per day.They work in small groups to place food in the correct locations on the food pyramid. They complete the process to music.

Pupils demonstrate that, although we sometimes can neither smell nor taste them, many ingredients in our foods and household products come from the sea. They also investigate food eat to determine algae derivatives they contain.