Students learn that fats found in the foods we eat are not all the same; they discover that physical properties of materials are related to their chemical structures. Provided with several samples of commonly used fats with different chemical properties (olive oil, vegetable oil, shortening, animal fat and butter), student groups build and use simple LEGO MINDSTORMS(TM) NXT robots with temperature and light sensors to determine the melting points of the fat samples. Because of their different chemical structures, these fats exhibit different physical properties, such as melting point and color. This activity uses the fact that fats are opaque when solid and translucent when liquid to determine the melting point of each sample upon being heated. Students heat the samples, and use the robot to determine when samples are melted. They analyze plots of their collected data to compare melting points of the oil samples to look for trends. Discrepancies are correlated to differences in the chemical structure and composition of the fats.

Explores the changing roles, ethical conflicts, and public perceptions of science and scientists in American society from World War II to the present. Studies specific historical episodes focusing on debates between scientists and the contextual factors influencing their opinions and decisions. Topics include the atomic bomb project, environmental controversies, the Challenger disaster, biomedical research, genetic engineering, (mis)use of human subjects, scientific misconduct and whistleblowing.

In this 90-minute lesson, students will be able to:
- Implement a variety of strategies to save money on groceries
- Calculate the unit price on common grocery items and use it as a part of your decision making process
- Understand how dining out affects your financial goal

After providing students with instruction on vitamins-benfits and sources.  Assign students to the campigan a great form of peer teaching.  This can be a form of assessment as well.  

Few people are aware of how crucial the sense of smell is to identifying foods, or the adaptive value of being able to identify a food as being familiar and therefore safe to eat. In this lesson and activity, students conduct an experiment to determine whether or not the sense of smell is important to being able to recognize foods by taste. The teacher leads a discussion that allows students to explore why it might be adaptive for humans and other animals to be able to identify nutritious versus noxious foods. This is followed by a demonstration in which a volunteer tastes and identifies a familiar food, and then attempts to taste and identify a different familiar food while holding his or her nose and closing his or her eyes. Then, the class develops a hypothesis and a means to obtain quantitative results for an experiment to determine whether students can identify foods when the sense of smell has been eliminated.

This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.

The COVID-19 pandemic shaped 2020 into a year characterized by public health and economic crises in the United States, destabilizing millions of families. One of the most striking and consistent indicators of ongoing hardship is an elevated level of food insecurity in American households. Food insecurity sits at the intersection of the economy and health; it is measure that a household lacks sufficient resources to provide adequate nutrition to its members.

In this brief activity, which could also be used as an assessment, students will analyze an infographic on the distribution of household income loss and very low food security among children by 2019 income levels.

To extend learning, the activity is linked to a blog post "Hungry at Thanksgiving: A Fall 2020 update on food insecurity in the U.S" by Lauren Bauer, Associate Director of The Hamilton Project.

" Topics include productivity effects of health, private and social returns to education, education quality, education policy and market equilibrium, gender discrimination, public finance, decision making within families, firms and contracts, technology, labor and migration, land, and the markets for credit and savings."

In the first part of the activity, each student chews a piece of gum until it loses its sweetness, and then leaves the gum to dry for several days before weighing it to determine the amount of mass lost. This mass corresponds to the amount of sugar in the gum, and can be compared to the amount stated on the package label. In the second part of the activity, students work in groups to design and conduct new experiments based on questions of their own choosing. These questions arise naturally from observations during the first experiment, and from students' own experiences with and knowledge of the many varieties of chewing and bubble gums available.

In this adaptation of a video that high school students created in collaboration with the Environmental Justice League of Rhode Island, learn what's whack about our current food systems and the many actions individuals can take to address these issues.

Educators use formative assessment to continually reflect and improve their skills related to these practices. The Formative Assessment video is a resource that can be used to support educators' professional development related to assessment literacy. Use the Video Supplement & Resource Guide to enhance your facilitation of this professional development opportunity.

In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.

The purpose of this award-winning blog site is to share information about free resources that teachers can use in their classrooms. Many of the resources are online tools that teachers can integrate into their classrooms or students can use to create, demonstrate, and learn. Other resources are more curriculum-focused. You can find free online activities, interactive web sites or other very cool information relating to every content area taught in K-12 schools. The site is updated regularly with the latest in technology tools and engaging web sites for students and teachers.

This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.

Most of the flavoring in gum is due to the sugar or other sweetener it contains. As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its flavor, it can be left to dry at room temperature and then the difference between its initial (unchewed) mass and its chewed mass can be used to calculate the percentage of sugar in the gum. This demonstration experiment is used to generate new questions about gums and their ingredients, and students can then design and execute new experiments based on their own questions.

This video tutorial will help you identify effective formative practices. In order to improve student outcomes, it is essential that educators understand what the formative assessment process is and the characteristics of effective formative assessment practices.

This video and resources can be used to support educators' professional development related to assessment literacy. Consider using the supplement to kick off your next PLC meeting to enhance your own assessment literacy.

Medical Terminology for Healthcare Professions is an Open Educational Resource (OER) that focuses on breaking down, pronouncing, and learning the meaning of medical terms within the context of anatomy and physiology. This resource is targeted for Healthcare Administration, Health Sciences, and Pre-Professional students.

In this lesson designed to enhance literacy skills, students examine the nutritional content of different foods and learn about the health benefits and risks associated with the food choices they make.

In this lesson designed to enhance literacy skills, students learn how to use fractions to interpret the nutritional information contained on food labels.