LESSON PLANS AND
Elementary Education Materials:
Fun, hands-on, interactive activities
by National Dairy Council programs to help teach nutrition from
Pre-K through the upper elementary grades.
National Dairy Council
American Heart Association
Fun worksheets with songs and
- Grade 2
Grade 3 - Grade 5
School Education Materials:
USDA, Center for Food Safety and Applied Nutrition, National Science
Bring food science into middle and
high school classrooms with materials provided on this website.
Science and our Food Supply
The New York Times Daily Lesson Plan
Hundreds of Lesson Plans are available to teachers just by searching
New York Times Lesson Plan Archive.
This site is extensive; therefore two
specific lessons are listed for use.
Sizing-Up Servings, Assessing Definitions of Recommended Food
Portions for grades 6 - 8 and 9 -12
Fruitful Questions, Posing and Answering Food Science Questions for
grades 6 - 8 and 9 -12
multimedia programs are provided for middle and high school students
to demonstrate how science applies to everyday foods. Students will
learn about the history of pizza, the ingredients used to make
pizza, food processing and chemistry, hot topics of interest, and
nutritional composition. Along with component quizzes, nutritional
tables, and an interactive game, a unique feature of the CD-ROM is
that the student can tailor the learning experience using the
Hemispheric Mode Indicator (HMI) configurator for right-brain or
for Science in the Public Interest
This fun and informative site
provides feature articles, recipes, video clips, and interactive
games for middle and high school students.
Cartoon characters get interested in
proper nutrition and meal planning within this fun and
educational site for kids of any age.
M. Rector, CFCS,
Valley High School, Las Vegas, Nevada
Utilize a lesson plan where students
can plan a daily menu with foods from fast food
restaurants. Students will calculate total calories, fat, saturated
fat, % of saturated fat,
sodium, and fiber. Students will research obesity causes,
consequences, and then
revise their menu to reflect the dietary guidelines.
Students will determine the calories
saved by the healthier menu and the length of time it will take to
lose 10 pounds. Teams will present the revised menu to their