Eating Plants
Students identify the structure and function of six plant parts and classify fruits and vegetables according to which parts of the plants are edible.
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Edible Numbers
Students develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.
Eggology (Grades 3-5)
Students identify how the basic needs of a growing chick are met during egg incubation, diagram the parts of an egg, and hatch eggs in class.
Eggology (Grades K-2)
Students identify how the basic needs of a growing chick are met during egg incubation, diagram the parts of an egg, and hatch eggs in class.
Eggs in the World of Food Choices
Students investigate geographic, economic, human, and cultural influences on food choices around the world and conduct research about the influences behind an international egg recipe.
Eggs on the Menu
Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet, identify the function and role of eggs in a recipe, identify forms of technology used on an egg farm, and understand how eggs are classified by size.
Eggs: From Hen to Home (Grades 3-5)
Students trace the production path of eggs, beginning on the farm and ending in their home and identify the culinary uses and nutritional benefits of eggs.
Eggs: From Hen to Home (Grades K-2)
Students trace the production path of eggs, beginning on the farm and ending in their home and identify the culinary uses and nutritional benefits of eggs.
Eggs: Protein MVP
Students explore the importance of protein to a healthy diet and discover that eggs are a nutritious food and a good source of protein.
Energy Bar Exploration
Through project-based learning, students will develop, market, and brand a healthy energy bar and packaging to be sold to a target audience.
Energy and Biofuels (Grades 6-8)
Students explore the process of fermentation in the creation of ethanol and observe the role enzymes play in the fermentation of starch.
Energy and Biofuels (Grades 9-12)
Through a series of activities, students explore fermentation and ethanol production, observe the role of enzymes in fermentation, analyze nutrient values of dent corn, and discover how biofuels are made from plant oils.