Browse

Students recognize the names of different fruits and vegetables and describe why they are important.

Students will describe the farm-to-table process of common fruits and vegetables, recognize the nutrients fruits and vegetables provide, and evaluate methods of food storage and preparation for preserving nutrients.

Students discover how fresh fruits can be dried and preserved by participating in an activity where they make raisins by drying grapes.

Students identify the variety of soybeans uses for human consumption, livestock feed, and industrial products, explain how key historical events affected soybean production in the United States, and create a bioplastic made from soybeans.

Students will determine the presence of DNA in their food by extracting it from a strawberry. Then, students will compare and contrast GMOs and organic foods in order to evaluate the nutrition, safety, economic, geographic, and environmental impacts of these agricultural production practices.

Students design a green bean planter and explore planting specifications for green bean seeds.