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'Got Milk?' or 'Not Milk!'? - That Is the Question! Critically Analyzing Information about Dairy Products on the Internet
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Grade(s): 6-12 |
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In this lesson, students critically analyze Web sites that present different sides of the controversial milk debate (good for you/not good for you). Students will
brainstorm a list of common foods and their known health benefits and risks.
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A Dairy Treat Day
Anne Frank: Nutrition -- Anne Frank and Me
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Grade(s): 3 |
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Utilizing Anne Frank's Diary students predict some of the possible health consequences of this situation. The focus of the lesson becomes the conditions and diseases related to nutrition or food deficiencies.
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Balanced Meals
Balancing Act
Breakfast, Lunch, and Dinner with Gregory
Building Body-Building Snacks and Meals
Caterpillars (Spring)
Choose Health Snacks
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Grade(s): 1-5 |
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In this lesson children understand the important role nutritious snacks play in their daily diet. Students will become familiar with using the Food Guide Pyramid when selecting snacks.
Students will be able to identify the characteristics of a healthy snack.
Students will become aware of the diverse factors that affect food choices.
Students will become familiar with proper safety and sanitation practices when preparing food
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Counting Calories
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Grade(s): 6-8 |
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In this lesson, students will evaluate and discuss the health benefits of breakfast foods. They work in pairs to help create and solve word problems using cereal nutrition data. For homework, students are expected to solve additional problems formulated in class and write short essays commenting on what they have learned.
http://www.nytimes.com/learning/teachers/lessons/20050210thursday.html
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Counting Calories: Creating Word Problems about Cereal Nutrition
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Grade(s): 6-12 |
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In this lesson, students will evaluate and discuss the health benefits of breakfast foods. They work in pairs to help create and solve word problems using cereal nutrition data. For homework, students are expected to solve additional problems formulated in class and write short essays commenting on what they have learned.
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Cultuture and Obesity -- Comtemporary Studies
Eat a Wide Variety of Foods
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Grade(s): 1-5 |
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This lesson addresses the food groups and eating a variety of healthy foods. A detailed and well outlined lesson regarding food groups and how important it is for students to eat a variety of foods. Extremely comprehensive teacher friendly.
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Eat Plenty of Fruits Vegetables and Grains
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Grade(s): 1-6 |
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Students will be able to realize the large variety of fruit, vegetable, and grain foods from which to choose.
Students will be able to identify the number of recommended servings for the Fruit, Vegetable, and Grain Groups.
Students will understand how to increase their own consumption of fruits, vegetables, and grains.
Students will become familiar with and attempt to reach the 5 A Day goal of consuming at least five servings of fruits and vegetables per day.
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Eat Your Veggies
Eating Disorders: When Food Becomes an Enemy
Eating for Your Future
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Grade(s): 9-12 |
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In this lesson students will
Become familiar with the latest dietary guidelines from the United States Department of Agriculture (USDA).
Work in groups to find recipes that will help students meet the dietary guidelines.
Develop a class cookbook of favorite recipes.
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Eating for Your Future
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Grade(s): 9-12 |
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There are two mini-lessons that explore how the foods you eat now can help make your healthier or sicker in the long run and which diets provide the best chance for a long and healthy life, and concludes by emphasizing the need for dietary balance, variety, and moderation.
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Eating Over the Rainbow: Learning How Color is Considered in Choosing a Healthful Diet of Fruits and Vegetables
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Grade(s): 6-12 |
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In this lesson, students first examine their own diets, and then redesign the USDA's Food Pyramid to reflect nutrition experts' latest advice. Students examine the USDA's Food Pyramid; redesign the pyramid to reflect their typical diets. Learn about how nutrition experts are stressing the importance of a diet's variety of colorful fruits and vegetables by reading and discussing "The Color of Nutrition: Fruits and Vegetables." Research the different color categories of fruits and vegetables; identify recipes that feature these fruits and vegetables.
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Eating Patterns
Extreme Measures
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Grade(s): 6-8 |
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As a result of this lesson, students will be able to:
1. Identify specific physical and emotional characteristics within themselves and others.
2. Demonstrate an understanding of the importance of personal diet and exercise
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Finicky Feasts: Examining the Nutritional Needs of Zoo Animals and Creating Sample Diets for These Animals
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Grade(s): 6-12 |
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In this lesson, students learn how zoo nutritionists determine various animals' diets. They then research the specific nutritional needs of a zoo animal, design a sample diet for that animal, and compare the nutritional content of the animal's diet to their own.
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Five a Day Keeps the Doctor Away
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Grade(s): 2 |
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The students will be able to understand which foods are healthy and identify the parts of the Food Guide Pyramid. Conclude that foods provide nutrients, which maintain and promote health.
Identify the serving sizes and number of daily servings needed from each food group of the Food Guide Pyramid
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Five Dairy Cows
Food for Thought: Investigating Nutritional Components of Food in the Science or Health Classroom
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Grade(s): 6-12 |
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In this lesson, students explore various nutritional components found in foods to analyze their sources, effects on the human body, and relationship to a healthy diet. Each student researches a different nutritional component and then creates an informative poster incorporating the research.
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Fruitful Questions: Posing and Answering Food Science Questions
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Grade(s): 6-12 |
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In this lesson, students examine a fruit-related Q & A Science Times article. Students then write their own food science questions and then answer them in the same format as the article. For homework, they analyze their fruit consumption according to U.S. nutrition guidelines.
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Healthy Choices
Healthy Eating
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Grade(s): 4 |
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The purpose of this lesson is to have the students gain an understanding of good nutrition. The student will learn the five basic food groups and what each one consists of. The student will develop an understanding of why eating healthy is important. The students have background knowledge in healthy eating due to the exposure in previous health lessons.
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Here's To Your Healthy Heart
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Grade(s): 6-8 |
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Students will understand the following:
1. the primary controllable and uncontrollable factors that put one at greater risk for developing heart disease
2. how to make lifestyle choices that will encourage good cardiovascular and general health
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Home Cooking: Exploring Ethnic Identity through Traditional Foods
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Grade(s): 6-12 |
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In this lesson, students develop recipes for traditional food dishes that represent their cultures of origin. They then publish these recipes in a class cookbook, which includes information about the origins of principle ingredients, as well as details about traditional ways to cook and serve the dishes.
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Is There a Doctor in the House? Evaluating Teens' Sources of Health-Related Information
It's Sugar Time!
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Grade(s): 5 |
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In this lesson students learn that health depends upon many things, including heredity, lifestyle, personality traits, mental health, attitudes, and the envronment. The students will understand how a healthy diet and exercise can increase the likelihood of physical and mental wellness.
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Junk Food Jungle
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Grade(s): 4-6 |
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This lesson familiarizes children with the nutritional value of foods advertised on television and in magazines. The lesson begins with a class discussion about different types of foods and where snack food fits into a healthy diet. Students then compare TV's version of a great meal to the kinds of foods that their mothers would recommend, and categorize the foods they enjoy according to whether or not they would be considered part of a healthy diet. In groups, students survey television and magazine food ads to determine what types of foods are promoted most often.
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Learn About the Meat Group
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Grade(s): 1-3 |
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Students identify foods in the Meat Group and learn that these foods build strong, healthy muscles.
Students will be able to:
Name at least three foods that belong to the Meat Group
State how foods in the Meat Group keep them healthy
State the function of strong muscles and the relationship between exercise and strong muscles
Classify Meat Group Food Cards according to personal criteria
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Lesson 1: Ideal Weight, Cultural Stereotypes and Eating Disorders
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Grade(s): 7-12 |
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This lesson helps students to explore the societal stigma that accompanies people who are overweight. In addition, students will be able to research current medical thinking on "ideal weight" and identify how the perception of body image can lead to eating disorders.
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Lesson 2: Obesity, Eating Habits and Weight Loss
Looking at Food Advertising
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Grade(s): 1-6 |
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This lesson introduces students to the ways in which advertising can affect their food choices. Working from television and magazine ads, students discuss the techniques used by advertisers to engage kids with products. Specifically, they assess the importance of "spokescharacters" and jingles as effective ways to build relationships with kids. As a class exercise, they create jingles and spokescharacters themselves for the foods they enjoy.
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Looking Back and Moving Forward
Looks Good Enough to Eat
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Grade(s): 5-7 |
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This lesson looks at food photography and the different techniques used by food stylists to make foods look appealing in advertisements. The lesson begins with a discussion about the challenges involved in food photography and how traditional elements of photography may be combined with "food tricks" to achieve the desired effects. After reviewing some food photography "tricks of the trade," students plan and shoot their own food advertisements.
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Make Friends with the Fruit Group
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Grade(s): 1-3 |
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In this lesson students learn which foods are in the Fruit Group and learn that these foods help their bodies heal cuts and bruises. They identify fruits they like to eat. Name at least three foods in the Fruit Group
State how Fruit Group foods help keep them healthy
Students name different types of plants on which fruits grow
Classify fruits according to personal criteria
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Make Tasting Passports
Making a Sandwich
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Grade(s): K-12 |
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This lesson is designed to help Special Needs students in self-contained classroom learn the basic life skills of making a sandwich. Self-care, self-direction, and home skills will be enforced in the lesson.
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Media Influences On Nutritional Practices
Meet the Milk Group
Mmmm, Mmmm ... and Good: Creating a Supermarket Proposal Based on Healthy Food Options
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Grade(s): 6-12 |
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In this lesson, students will consider their own diets and examine an op-ed article about organically produced foods. They then research alternatives to various foods for the creation of a supermarket and reflect on their own diets after keeping a food journal.
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Money Management: Grocery Shopping for a Family Profile
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Grade(s): 6-12 |
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Students work in groups to create menus and shopping lists based on the financial and dietary restrictions of a profiled family.Students will plan a menu based on a family profile; that profile includes details about the family's financial and, in some cases, dietary restrictions.
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My Body Helps Me Get Food
Nature's Superheroes: Bringing to Light New Research on Vitamins and the Human Body
Nutrients by the Numbers: Using Math to Explore Nutrition
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Grade(s): 6-12 |
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In this lesson, students strengthen their percentage and fraction skills in comparing the nutritional values of similar food products. They then individually calculate their daily intake of various nutrients and compare their diets to recommended daily percentages.
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Nutrients in Our Foods
Nutrition 2: Good Food, Good Health
Nutrition 3: Got Broccoli?
Nutrition and Food Science
Nutritious Foods Keep Me Healthy
Organic Feud: Assessing Reasons to Buy or Abstain from the Organic Foods Market
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Grade(s): 6-12 |
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In this lesson, students examine possible pesticide exposure in their fruit and vegetable consumption. They then compile fact sheets exploring various organic food issues and interview their parents about the food choices they make for their children.
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Packaging Tricks
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Grade(s): 1-6 |
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This lesson introduces students to the ways in which packaging is designed to attract kids. Students compare similar food products based on packaging and on taste; assess the nutritional value of the foods and beverages they enjoy; and participate in a field trip to a local grocery store to see how packaging and placement affect consumer choices.
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Performance Poppers: Exploring How Far Athletes Will Go to Be the Best in Their Sport
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Grade(s): 6-12 |
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In this lesson, students examine the controversies surrounding the use of performance-enhancing supplements in sports by interviewing athletes and writing feature articles that compare the skills required to compete in different sports.
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Planning for Success
Popcorn Nutrition
Pyramid Power
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Grade(s): K-2 |
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In this lesson, students use use pictures of foods to deepen their knowledge of set theory. They make sets of a given number, explore relationships between numbers, and write numbers that name how many elements are in a group. They make and record sets of one more and one less than a given number. They have the opportunity to apply their reasoning and communication skills in this lesson.
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Read That Label!
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Grade(s): 9-12 |
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Students will be knowledgeable and develop an awareness of the location and types of labels associated with being a health conscious individual.
Students will be aware of the propaganda techniques used in labels and packaging.
Students will become more aware of product distribution and the scientific methods and testing behind the products.
Students will read various labels and then construct labels.
Students will make an educated decision about the “best” food and best products to purchase.
Students will become familiar with reliable resources for obtaining correct information and becoming a good and health conscious consumer, how to make healthy purchases, and how to remain safe by reading and understanding the cautions on labels.
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Selling Obesity
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Grade(s): 7-10 |
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In this lesson, students look at the health issues that are associated with our fast food culture, and the advertising of it. Students begin with a snack-food survey to assess their own eating habits. Through class discussion, they explore North American fast food culture, and the role that marketers play in promoting these types of foods to children and teens. At the end of the class, students choose from a number of activities that help them understand this issue in greater depth.
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Sizing Up Servings: Assessing Definitions of Recommended Food Portions
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Grade(s): 6-12 |
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In this lesson, students learn the definition of a suggested serving size and re-define their daily food intake in terms of these recommended amounts. Write a typical daily menu for a teenager; re-evaluate the menu to correspond with the government's food guide pyramid.
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Sorting Foods
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Grade(s): K-2 |
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Students visit a Web site to play a game related to the food pyramid and sort foods using the categories of the food pyramid. They also create sets up to 10 and write numerals up to 10. This lesson makes a natural connection to the science of nutrition.Students will be able to: classify pictures of food according to given attributes identify the sections of the food pyramid
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Soul Food: Exploring Connections Among Geography, Culture and the Foods We Eat
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Grade(s): 6-12 |
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In this lesson, students explore the connections between food and culture by investigating the production, preparation, and historical and cultural ties of foods significant to cultural groups with which they identify. Students then participate in a Cultural Food Festival to share this information and these 'cultural' foods with their classmates.
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Sugar-Coating the Facts: Examining the Food Industry's Influence on Nutritional Habits and Analyzing Nutrition Charts
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Grade(s): 6-12 |
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In this lesson, students explore the food industry's influence on American children's nutritional habits and analyze the nutrition charts found on food packaging. They then synthesize their knowledge by designing "warning labels" to be placed on products that are targeted to children to better represent the contents' nutritional value.
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The Five Food Groups
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Grade(s): 4-6 |
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In this lesson students identify factors that affect personal health and focusing in on good nutrition. They discuss foods in each food group and review how each food group keeps them healthy. Students will be able to:
Name all Five Food Groups in the Food Guide Pyramid
Identify factors that affect personal health
Name at least five foods in each food group
State one way each food group keeps them healthy
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The Food Guide Pyramid
The Food Pyramid
The Food Pyramid
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Grade(s): 3-4 |
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In this lesson students learn what an optimal, “balanced” diet is, and why it’s never been more true that “you are what you eat.” Students will.
• Identify the food categories used in the USDA food pyramid.
• Chart the foods eaten in a day and describe how well they adhere to the food pyramid in one day of eating.
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The Story of the Pyramid Cafe
Three Healthful Meals: A Practical Food-Guide-Pyramid Activity
Too Much of a Sweet Thing: A Health, Science, and Language Arts Lesson Investigating Americans' Consumption of Processed Sugar
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Grade(s): 6-12 |
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Students will examine the growing prevalence of processed sugar in the American diet, first through a demonstration that makes graphically clear the amount of sugar an average boy and girl consumes on a daily basis. They then will explore the issue in greater depth through the featured article. Finally, student teams will devise illustrated posters for a Sweet Health campaign, aimed at persuading other children and parents of the potential dangers of processed sugar over-consumption and the value of healthy eating alternatives.
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Using an Egg Hunt to Teach about Nutrition
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Grade(s): K-2 |
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Unhealthy foods are frequently advertised to children. Parents and teachers desire to encourage children to choose healthy alternatives to snack foods containing high sugar and fat content. Students in early elementary grades can learn about nutrition through story-telling, songs, and a familiar hunting game.
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V is for Variety
Visit the Vegetable Group
We're Going Bananas!
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Grade(s): 4 |
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The students will view commercials, print advertisements, and nutritional labels to make inferences and draw conclusions about how media affects our food choices and eating behaviors. Students will create their own advertisements and jingles for healthy foods.
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Weight Control
Weight Training: Analyzing the Relationship Between Diet, Exercise, and Weight Loss
What is a Body-Building Lunch?
Where's the Beef? Investigating the Benefits and Challenges of a Vegetarian Diet for Young People
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Grade(s): 6-12 |
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In this lesson, students create and conduct a community survey to evaluate the demographics of vegetarians in their community. Students compile data, create graphs, calculate percentages, and draw conclusions about their survey data. Students create an informational awareness pamphlet for other young people about the benefits and challenges of a vegetarian diet.
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Winning Combinations
You Are What You Eat: Evaluating the Nutritional Components of One’s Diet
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Grade(s): 6-12 |
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In this lesson, students evaluate their eating habits, focusing on the ways in which one assesses whether or not his or her diet is nutritious. Students work in small groups to design a menu for a healthy lunch and write a paragraph justifying their choices. For homework, students maintain a food diary over the course of a week and write a reflective essay discussing their food intake and proposing ways to make their diet healthier.
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You've Gotta Have a Gimmick!: A Lesson in Junk Food Advertising
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