Students learn about DNA by extracting it from strawberries. Students also analyze the similarities and differences of their extraction process to those on Genetic Engineering: The Journey of a Gene. Students learn how genetic testing (including DNA extraction) is useful in breeding new varieties of strawberries.
This lesson introduces students to the relationships between chromosomes, genes, and DNA molecules. Using the example of a strawberry, it also provides activities that clearly show how changes in the DNA of an organism, either naturally or artificially, can cause changes.
Students will simulate the process of gene splicing, understand the application of transgenic organisms in agriculture, and see how goats can be used for the production of goods other than meat and milk through the use of biotechnology.
Students will view the 2014 film Farmland, a documentary spotlighting six farmers and ranchers in the United States. The film portrays the business and lifestyle of a variety of farmers and ranchers. Perspectives on topics such as bioengineered (GMO) crops, animal welfare, organic and conventional farming practices, farm size, farming stereotypes, and more are presented.
Students will be introduced to technologies currently used on farms by engaging in an AppQuest to discover how farmers use mobile apps to manage farm production systems, marketing options, and make timely decisions.
Students explore the impact of fertilizer on algae growth, soil erosion, and agricultural soil and water conservation practices.
Using the claim, evidence and reasoning model, students will compare and contrast organic vs conventionally produced foods to discover the differences and similarities of each farm production style.
In this lesson students will learn about plant parts and how they function in plant growth and reproduction.
This lesson explains the processes of cellular respiration and fermentation and how it applies to the production and processing of honey.
This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.
This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.
Students will compare and contrast milk and plant-based milk substitutes by learning their source from farm-to-table and discovering how they "stack-up" in nutritional value. Students will also explore food package labeling laws and consumer trends in milk consumption to think critically about the impact of labels in marketing and consumer perceptions of food.