Students explore kitchen math and following multi-step directions by making pancakes. They assemble the ingredients and make the batter. Students create faces, geometric figures, shapes or lines using pancake batter.

Students explore a variety of cheese. In this cheese lesson, students sample 4 different cheeses produced from cow's milk and recorded their observations about the cheeses prior to identifying them.

Young scholars complete several activities to study healthy snacks. In this healthy diet instructional activity, students sing a song about healthy snacks. Young scholars then make a list of the healthy snacks in the song and vote for...

Students identify low cost, nutritious foods from each of the food groups. In this low cost nutrition lesson, students use the handout "Saving Money on Foods from MyPyramid" and work in groups to study grocery store ads to find foods in...

Fourth graders graph their estimations of caloric intake and caloric expenditures.

Students develop an understanding of the Food Guide Pyramid by creating sample meals and examining whether there is a relationship between how foods are grown and where they fall in the Food Guide Pyramid. They also complete a scavenger...

Students view a display of empty food containers (or illustrations). They select a food and decide as a class if it has an animal or plant origin. Students view a display of common farm animals that are commonly eaten (cow, pig, chicken,...

In this health worksheet, students complete an 85 clue crossword puzzle about beef. Questions cover names for various cuts, cooking words, and filler words such as "abbreviation for etcetera."

Pupils investigate family expenditures. In this family budget lesson, students examine the wages and expenditures of family and then create a monthly budget for the family to follow.

Students explain the important role of water in the body. In this adult health lesson, students examine foods with high water content. They share ways to get the recommended amount of water per day.

Students comprehend the basics of the nutrition label. They comprehend the Recommended Daily Allowances. Students analyze the regulations that govern food labeling. They review the Food Pyramid.

Students use the information they learned from reading food labels to create mush meals. They blend unlikely meals together to form the mush and then evaluate its nutritional value. They examine their own eating habits after the lab is...

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.

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 define biotechnology and discuss the economic impact of biotechnology. They also describe what a 1015 onion and a slow-softening tomato are and how they are produced. They examine the safety of genetically-engineered or altered...

Fifth graders identify and describe the functions of the major body systems. They discover how to maintain a healthy lifestyle with proper nutrition and exercise. They answer comprehension questions to end the lesson plan.

First graders engage in fun activities in order to understand the food pyramid and how to make healthy nutritional choices. The instructional activity is used in order to help students make healthy lifestyle choices.

In this milk group activity, students locate and circle the following milk products, plus one extra word, in a word search puzzle: milk, skim, cheese, butter, teeth, yogurt and bones.

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.

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.

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...

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...