Students explore the meaning of essential elements and use periodic tables to compare the elements that are essential to people and plants. Students discover where in the environment plants obtain each of their essential elements.
Students will learn about different types of carbohydrates, the role of enzymes in breaking down complex sugars into simple sugars, and how different sugars impact our perception of sweetness and may impact human health.
Students engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1950-1969. Students examine the cause and effect relationships of many post-war advances that took place in our country and discover how increases in science and technology changed agriculture, leading to fewer farmers being necessary to provide food and fiber.
Students engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1970-2000. Students recognize the importance of labor in agriculture and determine how the implementation of technology in agriculture increased agricultural production.
Students will learn how the events of World War I helped spark the Great Depression, the Dust Bowl, and the resulting New Deal by watching a video and participating in a round robin, responding in writing to images and sound bites from the Dust Bowl, and observing a wind erosion demonstration.
Students will explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate.
Students will explore cattle flight zones and work as agricultural engineers to design a corral system that uses the research of Dr. Temple Grandin.
This lesson utilizes a process learning model to recognize how the Columbian Exchange and early Spanish explorers impacted the culture and cuisine of the Southwest United States. Students will participate in a food lab to make enchiladas and learn about the production of each ingredient.
Students will learn about the Law of Conservation of Mass by exploring environmental factors that can impact protein coagulation in milk (cheese-making process). By making qualitative and quantitative observations they will test three possible methods of making curds and whey.
Students will learn the anatomy of eggs and the concept of forming colloidal dispersions called foams as they learn the anatomy of an egg, create a foam by whisking egg whites, investigate the effect of whisking time on foam, and compare and contrast the effect of different substances on the stability of foam.
Students will identify the importance of a healthy diet, examine how to meet current Dietary Guidelines, and determine the potential energy (kilocalories) of a peanut through measurements obtained during teacher use of a bomb calorimeter. Students will make comparisons to the actual Nutrition Fact Label and identify possible sources of error.
Students will explore the fat content of commonly consumed foods, observe physical properties of lipids (margarine, butter, and vegetable oil) to distinguish between saturated and unsaturated fat, and observe the action of emulsifiers in heterogeneous and homogenous mixtures.