Using various forms of maps, students will analyze public lands in the western United States, describe how ranchers raise food and fiber on federally owned land, and discuss different points of view concerning public lands use and public lands grazing. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view.
Through a series of activities, students explore fermentation and ethanol production, observe the role of enzymes in fermentation, analyze nutrient values of dent corn, and discover how biofuels are made from plant oils.
Students will explore the origins of food, describe how food waste affects natural resources and the environment, and identify potential solutions to mitigate food waste’s carbon footprint.
This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.
In this lesson students will recognize the difference between a spice and herb, learn how herbs and spices are grown on farms around the world, and participate in a culinary challenge to season popcorn for various cultural cuisines.
Students will describe the farm-to-table process of common fruits and vegetables, recognize the nutrients fruits and vegetables provide, and evaluate methods of food storage and preparation for preserving nutrients.
Through a series of 4 Labs, students will explore the 4 Cs of Food Safety: clean, cook, chill, and combat cross-contamination (separate.) Hamburger is used for the labs, as it is a food that students are familiar with and may be cooking at home. Lab 4 is a review and summary of what the students have learned about the 4 Cs and encourages them to apply these principles to their everyday life.
Students investigate the impact of cotton on the history and culture of the United States. Students discover the growth and processing requirements for cotton, recognize how the invention of the cotton gin affected slavery, explain how the plantation system was organized, and ultimately understand the role of cotton in the Civil War.
Students will engage with the Growing a Nation timeline to explore the significant historical and agricultural events and inventions from American history during the years 1600-1929. Students will recognize the importance of labor in agriculture, discover how the implementation of technology increased agricultural production, and explore the role wool played during this era.
Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention.
Students view the 2018 documentary Before the Plate and follow Canadian chef John Horne as he journeys to the source of ten primary food ingredients used in his restaurant. Using critical thinking skills, students will explore the farm-to-table journey of food. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view.
Students calculate the miles common food items travel from the farm to their plates and discuss the environmental, social, and economic pros and cons of eating local vs relying on a global marketplace for our food.