Students will understand the nutritional components of milk (carbohydrates) as they test three types of milk for the sugar glucose before and after adding the digestive enzyme lactase to determine which milk(s) contain the sugar lactose. They will also explore the nutritional composition and health benefits of consuming milk, research food sources of calcium, vitamin D, and phosphorus and devise ways to add bone-strengthening food to their diet.
Students will use common household measurement tools and scientific measurement tools and various methods of measurement to compare for accuracy. Students will also calculate percent error by comparing their measurements to actual values and apply these principles to analyze and decipher the components of a food as indicated on the Nutrition Facts label.
Students will learn the role of bacterial fermentation and evaluate the effect of fat content, sugar content (lactose), and temperature in bacterial fermentation as they make yogurt.
Students will learn the concept of simple carbohydrates (sugar) in the diet and their role in providing energy to the body, compare saturated sugar solutions, and evaluate the sugar content of common beverages and sugar consumption within their own diet.
Students will explore the connection between weeds and ecosystem stability, practice observing characteristics by using and creating a dichotomous key, and research and present information on noxious weeds.
Students will understand how agriculture influenced and shaped culture, class, and society during the Middle Ages.
Students will plan a healthy meal – breakfast – using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals.
Students discover how fresh fruits can be dried and preserved by participating in an activity where they make raisins by drying grapes.