Students will expand their knowledge of microbial growth and scientific food preservation methods to learn how honey can serve as an antibacterial agent. Students will learn how honey may be used as a preservative of milk in areas without access to electricity or refrigeration and how this preservation method relies on elements found specifically in honey that cannot be replicated with other sources of sugar.
Students will be introduced to the Nutrition Facts label, navigate and decipher the Nutrition Facts label, use food labels to determine nutritive value of foods, and define terminology found on the label such as calories, nutrients, and servings.
Students will interpret and compare nutrition labels to make healthy food choices and learn about the nutritional value of walnuts. Students will also have a walnut taste test and use walnuts in a recipe.
Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.
In this activity, students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation.
This lab challenges students to identify the variables involved in handwashing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data.
This is an advanced level or honors lab. During this investigation, students will perform a coliform analysis of raw hamburger meat. They will collect, organize, and interpret data while practicing safe lab techniques. In the end, they will apply the results of a coliform analysis to food safety.
Students will explore how retail foodservice establishments ensure that food is safely stored, prepared, and served. Through inquiry they will also learn about local health regulations and how the 4 Cs of Food Safety apply to all aspects of foodservice.
Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet, identify the function and role of eggs in a recipe, identify forms of technology used on an egg farm, and understand how eggs are classified by size.
Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.
Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.
Students determine that fresh produce is a good source of vitamin A, vitamin C, and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.