List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1

List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day

Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...

Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.

If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...

Students will learn the meaning of food science and management for the classroom and laboratory. Background For Teachers: NOTE TO TEACHERS: A pre-assessment should never be graded. Good pre-assessment devices, however, can also be used...

Discuss leavening agents and baked goods. Describe the purpose of leavening agents in baked goods List the four major leavening agents Explain why baking soda is used with an acid in baked goods Identify the types of doughs and batters...

Identify and prepare yeast breads. National Standard 14.3.3 Identify the classes of breads: rolls, loaves, deep-fat fried Identify ingredients in yeast breads and their functions: flour, yeast, liquid, salt, sugar, fat and eggs Identify...

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...

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:...

Students explore the topic of child poverty in the United States and the government's responses to it in different areas and through different programs and laws. They share their thoughts in letters to their Congressional representatives.

Students consider the interdependency of life in a temperate forest by studying selected organisms from an Asian temperate forest and creating a food web.

First graders explore the importance of balanced meals. They play a fishing game to help them select foods to make up a balanced meal.

Young scholars construct the Metric Pyramid from the handout. They use the Metric Pyramid to convert from standard to metric measure and vice versa. They compute their own Body Mass Index.

Students review kitchen management, safety, and sanitation rules, and practice applying safety and sanitation rules in kitchen lab by preparing chicken stir-fry over rice while maintaining safe working environment. Students then complete...

Students design a candy container that contains a specific amount of candy. They demonstrate how an engineering problem can be solved with math and that there are multiple answers to the problem. They compute volume of spheres.

Students explore the realities of feeding a family on a very limited budget by comparing the cost of living in the 1930s to the cost of living today. Using primary documents and technology to make the comparison, they identify the impact...

Second graders understand the appropriate sizes for food portions. In this food groups lesson, 2nd graders create and measure a meal using correct portion sizes and correct measurements.

Learners examine the different types of fiber and their benefits.  In this investigative lesson students find good sources of fiber in different foods. 

Learners read, write about, and cook with rice in this home economics instructional activity. They reflect on the experience eating rice at home or in other ethnic foods.

Students discover the multicultural contributions to New Orleans gumbo through participation in cross curriculum activities. For this multicultural diversity and New Orleans history lesson, students shade regions of a map according to a...

Fourth graders examine the history of the tortilla and extend the study across the curriculum. In this history of the tortilla instructional activity, 4th graders research the background of the tortilla, determine the ingredients, and...

Students work with the Food Guide Pyramid. In this Food Guide Pyramid lesson plan, students draw a large rendering of the food pyramid on a piece of butcher paper. They cut out pictures of foods and place them on the food pyramid, they...

First graders investigate composting. In this biology lesson, 1st graders identify ways to use garbage as fertilizer. Students examine soil and compost matter as well as the role of worms in the dirt.