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FoodMASTER: Fats and Oils

Students identify the farm source of common dietary fats, compare Nutrition Facts labels, perform a taste test of various salad dressings, learn the chemistry of emulsification, and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.

Grades
3 – 5
Estimated Time
Three 60-minute activities plus optional activity
Updated
April 9, 2024
Olives and olive oil
Image: Couleur/Pixabay

Background

Lesson Activities

Credits

Author

FoodMASTER

Acknowledgements

  • Created by: FoodMASTER (Food, Math, and Science Teaching Enhancement Resource)
  • Sponsored by: SEPA (Science Education Partnership Award)
  • Partnered with: Ohio University and East Carolina University
  • Graphics provided by FoodMASTER

Standards

National Content Area Standards

  • Health/Nutrition
    • Health Standard 5: Demonstrate effective decision-making skills to enhance health.
      • 5.5.6: Choose a health-promoting option that aligns with personal values when making an effective decision.
    • Health Standard 7: Demonstrate observable health and safety practices.
      • 7.5.1: Demonstrate age and developmentally appropriate observable health and safety practices.
  • Science
    • 5-LS1: From Molecules to Organisms: Structures and Processes
      • 5-LS1-1: Support an argument that plants get the materials they need for growth chiefly from air and water.