The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home.
This lesson teaches about invasive species: what they are, the threats they pose, and damages they can cause. Students will identify individual pests and invasive species and discover what they threaten, where they live, and the pathways hungry pests use to enter new locations. Finally students move into action and explore what they can do to prevent the spread of invasive species.
Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security, and explain how consumers influence the production of food.
Students will explore the core question, “How will we sustainably feed nearly 10 billion people by the year 2050?” as they discover what sustainable agriculture is and how it is critical to securing a stable food supply and future for a growing population.
Students discover the four main components of robots, explore how robots are used in agriculture, and program and operate a robot to address a farming challenge.
Through project-based learning, students will develop and manufacture a unique and nutritious food product that includes ingredients that have been sourced locally and can be served in retail outlets or the school cafeteria.
This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.
Explore the features of the Nutrition Facts label with a focus on protein, analyze serving size, and make a Nutrition Facts label for a smoothie.
Students will plan a healthy meal – breakfast – using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals.
Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme HungerMap Live.
This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.
Students discover multiple perspectives concerning the reintroduction of gray wolves into the wild by researching pros and cons and participating in a debate.