Students identify foods grown in a garden, observe various types of seed, and grow their own "milk jug" garden. Students listen to the Tale of Peter Rabbit, by Beatrix Potter and investigate produce that is grown in gardens or on farms.
Students will explore and observe microorganisms at work in decomposition as well as in the production and preservation of food. Activities include creating a "decay buffet" and identifying grocery store foods that contain or are made with the help of microorganisms.
Students investigate the different digestive systems of livestock, examine the unique nutritional needs based on these structures, and discover the responsibilities of an animal nutritionist.
Students will discover the connection between climate and our food supply as they answer the question, "Where does it grow?" They will also explore the consequences of climate change on our food supply and discover how advances in science can help farmers adapt to climate change.
Students will explore the importance of wheat in the development of culture by learning about the advent of agriculture, discussing wheat cultivation in ancient Egypt, threshing a head of wheat with their hands, and making a corn dolly out of wheat stems.
Students investigate the sources of different foods by differentiating between foods originating from plants and foods originating from animals.
Students diagram the life of President Abraham Lincoln, including his childhood, presidency, and role during the Civil War, and describe his agricultural legacy and impact on agriculture today.
Students explore the production and distribution of fresh produce.
Using wheat as an example, students explore how DNA determines the genetic traits of a plant and how plant breeders change the DNA of a plant to produce desired characteristics.
Students identify fruits that grow on a tree, bush, or vine, classify fruits as pome, drupe, berry, melon, or citrus, perform an experiment about the browning of fruit, and dry plums to make prunes.
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.
Students explore how dominant and recessive traits are expressed and discover how knowledge of heredity is important to agriculture.