Students use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Students analyze grocery ads, assess the nutrition and cost of meals, and explore diets around the world.
Students measure the weight and length or circumference of various vegetables, classify the vegetables based on plant parts, explore chemical reactions from cooking colored vegetables in acidic and basic water, and use a variety of vegetables to prepare soup.
Students taste test four different milks while comparing color, texture, taste, and cost. In addition, students examine four milk food labels and complete a table comparing calories, fat, and calcium found in the milks. Students make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey.
Students discover where the ingredients in a cookie are made and make chocolate chip oatmeal cookies to practice their measurement skills and fractional mathematics.
Students examine the process of egg production from the hen to our homes, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies.
Students investigate the functions of roots, recognize the difference between a tap and fibrous root system, and identify the roots of some plants as edible.
Students use food and farming as a basis for exploring the concepts of estimating and measuring using customary and metric units of measurements.
Students investigate animal handling preferences, design a cattle corral system that is durable, efficient, and effective, and discover the skills needed to be an agricultural engineer.
Students identify and explain unique properties of eggs based on scientific investigations and write a book to explain what they have learned.
Students read a story about our nation's first survey of agriculture, discuss reasons for counting things, and gain practice by sorting and counting a variety of objects related to agriculture.
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 cultivation and parts of rice while also covering subjects including mathematics, economics, and geography. Activities include reading One Grain of Rice by Demi and removing the hull, bran, and germ from grains of rice.