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Lesson Plan
Curated OER

Taiwan on Shaky Ground

For Teachers 6th - 12th
Students, in groups, examine how various elements of Taiwan's infrastructure were affected in the September 21, 1999 earthquake by analyzing a number of newspaper articles on the quake and its aftermath.
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Lesson Plan
Curated OER

First Amendment Guarantee of Free Speech (Senior, Social Studies)

For Teachers 9th - 12th
Students receive a list of banned books from which they choose one to read. They read their chosen book and write a paper that includes a discussion of the First Amendment and its guarantees and the reason(s) why they believe their book...
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Lesson Plan
Curated OER

The Fifty States

For Teachers 4th - 5th
Students become familiar with the states. They study capitols, mottos, nicknames, and other various details. They create group projects that be presented to the class.
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Lesson Plan
Curated OER

The Liberty Bell: From Obscurity to Icon

For Teachers 6th - 12th
Students analyze the historical and cultural influences that shaped the symbolic meaning of the Liberty Bell, located in Phila., PA, evaluate the accuracy of historical sources, and research the way patriotic symbols are used in their...
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Lesson Plan
Curated OER

Set in Stone?

For Teachers 6th - 12th
Learners explore how different people interpret the separation of church and state and how these different interpretations affect their actions. They develop group speeches for a town hall meeting and participate in town hall meeting.
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Lesson Plan
Curated OER

Conversation Lesson: Men and Women - Equal at Last?

For Teachers 8th - 12th
Students engage in a debate about equality between men and women as a way to work on their conversational skills. The format of the debate is imbedded in this plan.
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Lesson Plan
Curated OER

Meat, Poultry, Fish, Eggs: Constructing and Maintaining

For Teachers All
Meat as a food source to provide necessary complete protein, iron, and other nutrients in the diet. Identify and prepare meats and/or poultry product(s). National Standard 14.3.3
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Lesson Plan
Curated OER

Protein - Complete and Incomplete

For Teachers All
The relationship between how an individual looks and feels and the nutrients he or she eats. Identify proteins (complete and incomplete), their sources, and functions in the body. National Standard 14.2.1 Define amino acids, complete and...
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Lesson Plan
Curated OER

Milk and Milk Products: Skills Supplement

For Teachers All
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Lesson Plan
Curated OER

Fat - A Concentrated Energy Source

For Teachers All
The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
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Lesson Plan
Curated OER

Carbohydrates-Simple and Complex

For Teachers All
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...
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Lesson Plan
Curated OER

Fiber - Adding it to the Diet - Skill Supplement

For Teachers All
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...
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Lesson Plan
Curated OER

Non-nutrients: Fiber and Water

For Teachers All
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
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Lesson Plan
Curated OER

Basic Minerals - Macro and Trace

For Teachers All
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
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Lesson Plan
Curated OER

Break the Fast: The Start to Good Health - Skills Suppl

For Teachers All
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1
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Lesson Plan
Curated OER

Essential Nutrients - Daily Guides

For Teachers All
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
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Lesson Plan
Curated OER

Food Poisoning

For Teachers All
Identify strategies 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...
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Lesson Plan
Curated OER

Household Pests

For Teachers All
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...
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Lesson Plan
Curated OER

Safe Work Habits and First Aid - Level II

For Teachers All
Identify and explain the appropriate use and care of basic kitchen equipment. Locate food preparation equipment in the laboratory Identify various types of kitchen equipment Select appropriate equipment for specific product preparation...
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Lesson Plan
Curated OER

Recipe Formats - Level II

For Teachers All
A recipe, no matter its format, gives ingredients and instructions for a specific food so that the food item tastes the same every time. See Preface Materials:
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Lesson Plan
Curated OER

Measuring Techniques - Level II

For Teachers All
Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, calculate recipe-size adjustments, and demonstrate proper measuring techniques. Identify abbreviations Compute equivalents Identify measuring...
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Lesson Plan
Curated OER

Measuring Techniques - Level I

For Teachers All
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
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Lesson Plan
Curated OER

Kitchen Math - Levels I & II

For Teachers All
Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques. Identify abbreviations Compute equivalents Identify measuring...
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Lesson Plan
Curated OER

Kitchen Equip and Lab Procedures - Level I

For Teachers All
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...