Lessons

Students observe the growth and development of seeds and explore what conditions are necessary for seeds to germinate.

Students categorize the foods they eat, explore healthy eating habits, and investigate the MyPlate food campaign.

Students demonstrate rain drop splash (splash erosion) and determine its impact on bare soil by visually identifying types of erosion.

Students make observations about historic tools used on a dairy farm to store and process milk into cheese and butter.

Students recognize the names of different fruits and vegetables and describe why they are important.

Students measure the weight and length or circumference of various vegetables, classify the vegetables based on plant parts, explore chemical reactions from cooking colored vegetables in acidic and basic water, and use a variety of vegetables to prepare soup.

Students examine the process of egg production from the hen to our homes, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies.

The students examine the functions of flowers and determine that some flowers are edible.

Students investigate the functions of roots, recognize the difference between a tap and fibrous root system, and identify the roots of some plants as edible.

Students investigate animal handling preferences, design a cattle corral system that is durable, efficient, and effective, and discover the skills needed to be an agricultural engineer.

Students explore how soybeans are grown by farmers, examine seed anatomy through a seed dissection activity, and observe the germination of a soybean plant.

Students identify and explain unique properties of eggs based on scientific investigations and write a book to explain what they have learned.