Students will use common household measurement tools and scientific measurement tools and various methods of measurement to compare for accuracy. Students will also calculate percent error by comparing their measurements to actual values and apply these principles to analyze and decipher the components of a food as indicated on the Nutrition Facts label.
Students will learn the role of bacterial fermentation and evaluate the effect of fat content, sugar content (lactose), and temperature in bacterial fermentation as they make yogurt.
Students will learn the concept of simple carbohydrates (sugar) in the diet and their role in providing energy to the body, compare saturated sugar solutions, and evaluate the sugar content of common beverages and sugar consumption within their own diet.
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 discover how fresh fruits can be dried and preserved by participating in an activity where they make raisins by drying grapes.