Students use the story of The Empty Pot to explore literature and science, practicing story mapping and examining the needs of plants and the importance of soil and water. Like the characters in the story, students plant and observe the growth of seeds.
This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.
Students explore appropriate serving sizes and determine how to make healthy dietary decisions by identifying the components of nutrition as illustrated by MyPlate.
This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.
Students discover multiple perspectives concerning the reintroduction of gray wolves into the wild by researching pros and cons and participating in a debate.
Students discover multiple perspectives concerning the reintroduction of gray wolves into the wild by researching pros and cons and participating in a debate. Grades 3-5
Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.
Students define nitrogen, phosphorus, and potassium as soil nutrients, explain that plants use soil nutrients as they grow, discover that fertilizer replaces depleted nutrients, and analyze information on seed packets to determine the needs different plants have for growth.
Students examine MyPlate and discover the importance of making half their plate fruits and vegetables.
Students make connections between the six types of simple machines and the complex machinery used to produce food and fiber.
Students investigate the collaborative work of an agricultural scientist and engineer who found new uses for soybeans and discuss careers in science and engineering, biobased products, and the use of renewable resources.
Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients.