Through project-based learning, students will design games that will assist others with identifying a variety of agricultural careers, possible emerging agricultural careers, the education required for agricultural career options, and the types of salaries that can be expected in each career.
Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon.
Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon.
Explore protein, discover the role of amino acids, identify dietary sources of complete and incomplete proteins, and make fresh mozzarella cheese—a food science experience where students will observe the protein in milk (whey and casein) separate from water in the creation of cheese.
Students investigate a variety of tree fruits, discover how and where they are grown, and explore their nutritional benefits.
Students determine that plants provide people with food, clothing, shelter, and many other things that we use in our daily lives.
Students will expand their knowledge of microbial growth and scientific food preservation methods to learn how honey can serve as an antibacterial agent. Students will learn how honey may be used as a preservative of milk in areas without access to electricity or refrigeration and how this preservation method relies on elements found specifically in honey that cannot be replicated with other sources of sugar.
Students will be introduced to the Nutrition Facts label, navigate and decipher the Nutrition Facts label, use food labels to determine nutritive value of foods, and define terminology found on the label such as calories, nutrients, and servings.
Students will interpret and compare nutrition labels to make healthy food choices and learn about the nutritional value of walnuts. Students will also have a walnut taste test and use walnuts in a recipe.
Students will learn the concept of pH, and the impact of acids and bases on plant pigments, explore the impact of acids and bases on plant cell structure, and discover the health benefits of consuming vegetables.
Students will discover how geography and climate influence the crops that are grown and the livestock that is raised in each state.
Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.