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FoodMASTER Middle: Fruits

Students will learn the concept of enzymatic browning and methods for decreasing enzymatic oxidation by observing three types of fruit. Students will also understand the relationship between oxidation and antioxidants and the role fruits play in health and nutrition.

Grades
6 – 8
Estimated Time
Three 1-hour activities
Updated
February 6, 2023
Bowl of various fruits
Image: Couleur/Pixabay

Background

Lesson Activities

Credits

Author

FoodMASTER

Acknowledgements

This lesson was partnered with East Carolina University. The FoodMASTER program was supported by the Science Education Partnership Award (SEPA) which is funded from the National Center for Research Resources, a component of the National Institutes of Health.

  • Primary Authors:
    • Virginia Stage, PhD, RDN, LDN
    • Mary White
    • Ashley Roseno, MAEd, MS, RDN, LDN
    • Melani W. Duffrin, PhD, RDN, LDN
  • Graphic Design: Cara Cairns Design, LLC

Standards

National Content Area Standards

  • Science
    • MS-LS1: From Molecules to Organisms: Structures and Processes
      • MS-LS1-7: Develop a model to describe how food is rearranged through chemical reactions forming new molecules that support growth and/or release energy as this matter moves through an organism.
    • MS-PS1: Matter and Its Interactions
      • MS-PS1-2: Analyze and interpret data on the properties of substances before and after the substances interact to determine if a chemical reaction has occurred.