Students discuss how groundwater becomes polluted. In groups, they design and create models of groundwater pollution sources. They demonstrate to the class how the water may become contaminated from local and nonlocal pollution sources.

Young scholars recreate a medieval feast, complete with medieval food, costumes, and typical feast customs and procedures. They research and select recipes to prepare, and present their costumes with oral presentations.

This activity sheet posts a chart of the common radiation sources in our everyday lives. Chemistry scholars use it to analyze their own radiation exposure using rem (Roentgen equivalent for man) units. This simple assignment increases...

Students examine photographs from the Civil War. Using a primary source document, they discover the conditions of a private during the Battle of Chickamauga. In groups, they use the sources to determine the authnecity of the documents.

Young scholars explore Ultraviolet detecting beads and conduct several investigations with them.  In this investigative instructional activity students participate in an experiment to see the harmful effects of UV light and discuss...

In this science worksheet, students find the words that are related to the finding of terms and information about agriculture for ten questions. The answers are on page 3.

Fourth graders brainstorm the differences between the fossil fuels that people use in their transportation now and what they could use to minimize greenhouse gas emissions. They use a variety of techniques from webquests to writing...

Students simulate online the formation of Ape Cave, in order to better explain its construction. They observe, illustrate and discuss geological features of this lava tube.

Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body. Define simple and complex carbohydrates Identify function and sources of simple and complex carbohydrates Describe how...

Identify minerals, their sources, functions, and deficiencies in the body. National Standard 14.2.1 Discuss macro minerals, electrolytes, and trace minerals Identify the problems associated with calcium and iron

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 investigate mutations and simulate their mutation while trying to collect food. In this mutations lesson plan, students pick an identified mutation out of a paper bag. They simulate their mutation while trying to collect food...

Eighth graders determine food that they would need to survive in the wild. They graph the best foods for their environments and rate the survivability rate for each member of their group.

What better way to learn about ecosystems than by getting outside and observing them first hand? Accompanying a field trip to a local park or outdoor space, this series of collaborative activities engages children in...

Viewers will love this field trip to China, complete with information about China's economy, topography, geography, climate, and demographics. Maps and photos help to support the claims in the slides, especially in some interesting...

Students examine different plants and discover how they can be sources of healthy food choices. They identify tips on how they can eat more fruits and vegetables during the day. They also prepare a recipe.

Learners explore food safety. Pupils research what laws relate to food you cook yourself, food you may buy in a restaurant and food bought in a grocery store. They interview food inspectors. Students create a chart to indicate who...

Tenth graders compare the relationship of food production and population in India with the southern regions of the United States.

Students role play the role of food critics. Using recipes, they make nutritious meals at home following specific directions. They write reviews of their recipes and the products they used to make them. They share their review with...

Students calculate the calorie content of food. In this chemistry lesson plan, students plan a healthy meal based on RDA. They devise an exercise to burn extra calories.

Students isolate DNA from different food sources. In this biology lesson, students research DNA extraction. They analyze DNA stands collected from the lab, and compare the differences between each.

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

Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.

Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...