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All Fat Is Not Created Equally!
Read the Fine Print
Educational Use
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Students learn that fats found in the foods we eat are not all the same; they discover that physical properties of materials are related to their chemical structures. Provided with several samples of commonly used fats with different chemical properties (olive oil, vegetable oil, shortening, animal fat and butter), student groups build and use simple LEGO MINDSTORMS(TM) NXT robots with temperature and light sensors to determine the melting points of the fat samples. Because of their different chemical structures, these fats exhibit different physical properties, such as melting point and color. This activity uses the fact that fats are opaque when solid and translucent when liquid to determine the melting point of each sample upon being heated. Students heat the samples, and use the robot to determine when samples are melted. They analyze plots of their collected data to compare melting points of the oil samples to look for trends. Discrepancies are correlated to differences in the chemical structure and composition of the fats.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Jasmin Hume
Date Added:
09/18/2014
Antioxidant Enzymes: Three or Four Veggies a Day Keeps Aging Away
Conditional Remix & Share Permitted
CC BY-NC-SA
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The purpose of this video lesson is to expand the student's knowledge about enzymes by introducing the antioxidant enzymes that are intimately involved in the prevention of cellular damage and eventual slowing of the aging process and prevention of several diseases. Students will learn that natural antioxidant enzymes are manufactured in the body and provide an important defense against free radicals. The topic of free radical action is introduced, covering how they are constantly generated in living cells both by ''accidents of chemistry'' and also by specific metabolic processes.

Subject:
Nutrition
Chemistry
Material Type:
Lecture
Provider:
MIT
Provider Set:
MIT Blossoms
Author:
Sawsan F. Karadsheh
Date Added:
06/15/2021
Balanced Diet
Read the Fine Print
Educational Use
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In this lesson students will learn that the food they are eating contain a variety of things such as nutrients, vitamins, fats, and sugars.

Subject:
Nutrition
Material Type:
Lesson Plan
Provider:
Utah Education Network
Date Added:
07/14/2021
Can You Taste It?
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Educational Use
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Few people are aware of how crucial the sense of smell is to identifying foods, or the adaptive value of being able to identify a food as being familiar and therefore safe to eat. In this lesson and activity, students conduct an experiment to determine whether or not the sense of smell is important to being able to recognize foods by taste. The teacher leads a discussion that allows students to explore why it might be adaptive for humans and other animals to be able to identify nutritious versus noxious foods. This is followed by a demonstration in which a volunteer tastes and identifies a familiar food, and then attempts to taste and identify a different familiar food while holding his or her nose and closing his or her eyes. Then, the class develops a hypothesis and a means to obtain quantitative results for an experiment to determine whether students can identify foods when the sense of smell has been eliminated.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Lesson Plan
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Mary R. Hebrank
Date Added:
09/18/2014
Contaminants in the Arctic Human Population
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Educational Use
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In this video segment adapted from LOKE Films and the Arctic Monitoring and Assessment Programme, learn how human populations in the Arctic are affected by industrial contaminants in the food chain.

Subject:
Life Science
Ecology
Nutrition
Material Type:
Lecture
Provider:
PBS LearningMedia
Provider Set:
PBS Learning Media: Multimedia Resources for the Classroom and Professional Development
Author:
National Science Foundation
WGBH Educational Foundation
Date Added:
01/17/2008
Does Your Chewing Gum Lose Its Sweetness?
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Educational Use
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In the first part of the activity, each student chews a piece of gum until it loses its sweetness, and then leaves the gum to dry for several days before weighing it to determine the amount of mass lost. This mass corresponds to the amount of sugar in the gum, and can be compared to the amount stated on the package label. In the second part of the activity, students work in groups to design and conduct new experiments based on questions of their own choosing. These questions arise naturally from observations during the first experiment, and from students' own experiences with and knowledge of the many varieties of chewing and bubble gums available.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Mary R. Hebrank
Date Added:
10/14/2015
Familiarizing Students with the 5 Food Groups
Read the Fine Print
Educational Use
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This unit can vary according to the teacher, the children and the time allotted. It can take up to two weeks or as short as 1 week. Each step can lead to other avenues. Feel free to eliminate or use what would be successful for your children.

Subject:
Nutrition
Material Type:
Lesson Plan
Provider:
Utah Education Network
Date Added:
07/14/2021
Food Justice
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Educational Use
Rating
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In this adaptation of a video that high school students created in collaboration with the Environmental Justice League of Rhode Island, learn what's whack about our current food systems and the many actions individuals can take to address these issues.

Subject:
Nutrition
Economics
Material Type:
Lesson
Provider:
PBS LearningMedia
Provider Set:
PBS Learning Media Common Core Collection
Author:
NIEHS
WGBH Educational Foundation
Date Added:
03/02/2011
Food Pyramid
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Educational Use
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In this lesson students will complete a variety of activities to learn about the Food Pyramid and the importance of eating a variety of healthy foods.

Subject:
Nutrition
Material Type:
Lesson Plan
Provider:
Utah Education Network
Date Added:
07/14/2021
Food Science, Dietetics and Nutrition Model
Conditional Remix & Share Permitted
CC BY-NC-SA
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The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

Subject:
Nutrition
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
03/15/2022
Food Science, Dietetics and Nutrition Model
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

Subject:
Nutrition
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
07/13/2021
Fortified Breakfast
Read the Fine Print
Educational Use
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In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Lesson Plan
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Liz Harper
Date Added:
09/18/2014
Grocery Store Scavenger Hunt: Researching Nutrition to Advertise for Health
Read the Fine Print
Some Rights Reserved
Rating
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After researching nutrition and analyzing food advertisements, students work in cooperative groups to create their own advertisements for food products.

Subject:
Nutrition
Material Type:
Activity/Lab
Lesson Plan
Unit of Study
Provider:
ReadWriteThink
Provider Set:
ReadWriteThink
Date Added:
07/08/2021
Healthy, Happy Me
Read the Fine Print
Educational Use
Rating
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In this lesson students will learn about germs and how they spread. They will learn the proper steps to hand washing and preventing the spreading of germs.

Subject:
Nutrition
Material Type:
Lesson Plan
Provider:
Utah Education Network
Date Added:
07/14/2021