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 observe how earthworms speed the decomposition of organic matter and identify how this adds nutrients to the soil that are important for plant growth by constructing worm habitats from milk jugs.
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 investigate how light affects plant growth by observing changes in a plant’s growth and movement as light availability is altered through an experiment.
Using tomatoes as a theme, students practice the math and science skills of estimating, measuring, counting, graphing and sequencing.
Students explore basic information about pigs and the products they provide.
Students investigate the sources of different foods by differentiating between foods originating from plants and foods originating from animals.
Students identify the variety of soybeans uses for human consumption, livestock feed, and industrial products, explain how key historical events affected soybean production in the United States, and create a bioplastic made from soybeans.
Students identify the basic needs of plants and fish and engineer, assemble, maintain, and observe a small-scale aquaponics system that meets plant and fish needs.
Students identify the basic needs of plants and fish and engineer, assemble, maintain, and observe a small-scale aquaponics system that meets plant and fish needs.
Students will determine the presence of DNA in their food by extracting it from a strawberry. Then, students will compare and contrast GMOs and organic foods in order to evaluate the nutrition, safety, economic, geographic, and environmental impacts of these agricultural production practices.