After exploring the science of energy and energy conversion, students will evaluate some environmental impacts of hog farming and explore technologies that minimize negative human impact by creating biogas energy from animal waste.
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.
Students explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate.
Students investigate the importance of light to plants by creating a desktop greenhouse investigation and exploring the process of photosynthesis.
Students investigate a variety of vegetables, discover how and where they are grown, and explore their nutritional benefits.
Students discover how plants use energy from the sun to change air and water into matter needed for growth. Using dairy cows as an example, students investigate how animals obtain energy from the plants they eat to produce milk for human consumption. Further exploration is facilitated by a live virtual visit to a dairy farm or the option of viewing a pre-recorded virtual dairy farm tour.
Students identify what cows and humans need to survive by exploring the physical characteristics of cows and the food, water, shelter, and other environmental needs of cows compared to their own needs. Students also examine how farmers work to meet the needs of their cows.
Students explore the basic needs of animals and create a model of a modern pig barn that will help farmers meet the needs of animals.
Students explore the basic needs of animals and create a model of a modern pig barn that will help farmers meet the needs of the animals.
Students explore the Census of 2020 by making a connection between shepherds counting their sheep and counting the population of the United States.
Students discover how popcorn is grown and explore the phenomenon of how popcorn pops.
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.