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.
Using the claim, evidence and reasoning model, students will compare and contrast organic vs conventionally produced foods to discover the differences and similarities of each farm production style.
Identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving day dinner.
Students will gain a broad understanding of the types and sources of different fibers, examining their origins and observing their differences. Activities in this lesson include examining clothing and clothing labels and observing how different types of fabrics burn.
Identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving day dinner.
This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.
This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.
Students will learn the concept of enzymatic browning and methods for decreasing enzymatic oxidation by observing three types of fruit. Students will also understand the relationship between oxidation and antioxidants and the role fruits play in health and nutrition.
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.
Students will examine dietary sources of protein and generally understand the relationship between protein synthesis and amino acids while completing an activity to use beads as a representation of amino acids to construct proteins (polypeptide chains). Students will identify complete and/or incomplete proteins found in both animal and plant food sources.
Students will compare and contrast milk and plant-based milk substitutes by learning their source from farm-to-table and discovering how they "stack-up" in nutritional value. Students will also explore food package labeling laws and consumer trends in milk consumption to think critically about the impact of labels in marketing and consumer perceptions of food.
Students will trace the energy and nutrition requirements of the human lifecycle from beginning to end and identify the physical and cognitive growth happening in each phase of life.