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.
Students identify renewable and nonrenewable energy sources and investigate how farms can produce renewable energy.
After exploring the science of energy and energy conversion, students will evaluate some environmental impacts of hog farming and explore technologies that minimize negative human impact by creating biogas energy from animal waste.
Students will explore the origins of food, describe how food waste affects natural resources and the environment, and identify potential solutions to mitigate food waste’s carbon footprint.
Students investigate the importance of light to plants by creating a desktop greenhouse investigation and exploring the process of photosynthesis.
Students investigate a variety of vegetables, discover how and where they are grown, and explore their nutritional benefits.
Students identify what cows and humans need to survive by exploring the physical characteristics of cows and the food, water, shelter, and other environmental needs of cows compared to their own needs. Students also examine how farmers work to meet the needs of their cows.
This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.
Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention.
Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention.
Students calculate the miles common food items travel from the farm to their plates and discuss the environmental, social, and economic pros and cons of eating local vs relying on a global marketplace for our food.
Discover how technological advances and economic forces influence the size of farms in the United States. Evaluate the pros and cons of large-scale agriculture for the production of our food, fuel and fiber and identify the similarities and differences in commercial vs subsistence farming.