A "Sour" Subject
Students investigate the growth and production of citrus fruits and use observation and mathematical computation to compare and contrast grapefruits and lemons.
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A Chilling Investigation
Students will observe the difference in bacterial count between a hamburger that’s left out at room temperature and a hamburger that’s kept refrigerated. The lab reinforces the concept that food must be properly chilled in order for it to remain safe to eat. This lab will be conducted as a teacher demonstration.
A Closer Look at Fats (Grades 6-8)
This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.
A Closer Look at Fats (Grades 9-12)
This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.
A Common Thread: The Significance of Wool in Medieval England
Students will understand how agriculture influenced and shaped culture, class, and society during the Middle Ages.
A Day Without Agriculture (Grades 3-5)
Students explore the wide scope of agriculture, identify the variety of agricultural products and by-products they use in their daily lives, and discuss the difference between needs and wants.
A Day Without Agriculture (Grades K-2)
Students explore the wide scope of agriculture, identify the variety of agricultural products they use in their daily lives, and discuss the difference between needs and wants.
A Day Without Dairy
Students create, read, and interpret graphs relating to the economic importance of the dairy industry and are challenged to understand the economic consequences of a day without dairy.
A Garden Plot: The Tale of Peter Rabbit
Students identify foods grown in a garden, observe various types of seed, and grow their own "milk jug" garden. Students listen to the Tale of Peter Rabbit, by Beatrix Potter and investigate produce that is grown in gardens or on farms.
A Rafter of Turkeys
Students investigate the domestication and life cycle of the turkey, discover how turkeys are raised on farms, and identify turkey products.
A Recipe for Genetics: Selective Breeding and Bioengineering (Grades 6-8)
Students identify technologies that have changed the way humans affect the inheritance of desired traits in organisms; compare and contrast selective breeding methods to bioengineering techniques; and analyze data to determine the best solution for cultivating desired traits in organisms.
A Recipe for Genetics: Selective Breeding and Bioengineering (Grades 9-12)
Students identify technologies that have changed the way humans affect the inheritance of desired traits in organisms; compare and contrast selective breeding methods to bioengineering techniques; and analyze data to determine the best solution for cultivating desired traits in organisms.