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All Fat Is Not Created Equally!

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All Fat Is Not Created Equally!

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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.

Subject:: Technology and Engineering; Nutrition Education
Material Type:: Activity/Lab
Provider:: TeachEngineering
Provider Set:: TeachEngineering NGSS Aligned Resources
Author:: AMPS GK-12 Program,; Jasmin Hume
Date Added:: 09/18/2014

American Science: Ethical Conflicts and Political Choices, Fall 2007

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American Science: Ethical Conflicts and Political Choices, Fall 2007

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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.

Subject:: Environmental Science; Nutrition Education
Material Type:: Full Course
Provider:: M.I.T.
Provider Set:: M.I.T. OpenCourseWare
Author:: Foley, Brendan
Date Added:: 01/01/2007

Assessment Design Toolkit

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Assessment Design Toolkit

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CSAI has collaborated with the Reform Support Network to share this Assessment Design Toolkit. The Toolkit includes videos and supplemental materials to help teachers write and select well-designed assessments. Although the primary audience is teachers and principals, district and State leaders can use the Toolkit to design professional development opportunities.

Assessment Literacy Making Sense of K-12 Assessment for Learning

Assessment Literacy Making Sense of K-12 Assessment for Learning

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Teachers and administrators may use this resource to learn why sound assessment practices are critical to foster learning and how the different tools serve different purposes; find out what assessment results are telling you about students and learn what makes a quality assessment; and integrate assessment into teaching and the importance of keeping students invested in their own learning.

Campaign for Vitamins and Minerals

Campaign for Vitamins and Minerals

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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.

Subject:: Nutrition Education
Material Type:: Assessment Item
Provider:: Roseann Smith
Author:: Roseann Smith
Date Added:: 03/28/2018

Can You Taste It?

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Can You Taste It?

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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.

Subject:: Technology and Engineering; Nutrition Education
Material Type:: Activity/Lab; Lesson Plan
Provider:: TeachEngineering
Provider Set:: TeachEngineering NGSS Aligned Resources
Author:: Engineering K-PhD Program,; Mary R. Hebrank (project and lesson/activity consultant)
Date Added:: 09/18/2014

Chemistry of Sports, Spring 2013

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Chemistry of Sports, Spring 2013

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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.

Subject:: Nutrition Education; Chemistry
Material Type:: Full Course
Provider:: M.I.T.
Provider Set:: M.I.T. OpenCourseWare
Author:: Christie, Patricia; Lyons, Steven
Date Added:: 01/01/2013

Development Economics: Microeconomic Issues and Policy Models, Fall 2008

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Development Economics: Microeconomic Issues and Policy Models, Fall 2008

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" 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."

Subject:: Business and Information Technology; Nutrition Education; Economics
Material Type:: Full Course
Provider:: M.I.T.
Provider Set:: M.I.T. OpenCourseWare
Author:: Banerjee, Abhijit; Duflo, Esther; Olken, Benjamin
Date Added:: 01/01/2008

Does Your Chewing Gum Lose Its Sweetness?

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Does Your Chewing Gum Lose Its Sweetness?

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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.

Subject:: Technology and Engineering; Nutrition Education
Material Type:: Activity/Lab
Provider:: TeachEngineering
Provider Set:: TeachEngineering NGSS Aligned Resources
Author:: Engineering K-Ph.D. Program,; Mary R. Hebrank (project writer and consultant)
Date Added:: 10/14/2015

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Food Justice

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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.

Subject:: Nutrition Education; Economics
Material Type:: Lesson
Provider:: PBS LearningMedia
Provider Set:: PBS Learning Media Common Core Collection
Author:: NIEHS; WGBH Educational Foundation
Date Added:: 03/02/2011

Formative Assessment Explainer Video and Supplement

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Formative Assessment Explainer Video and Supplement

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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.

Fortified Breakfast

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Fortified Breakfast

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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.

Subject:: Technology and Engineering; Nutrition Education
Material Type:: Activity/Lab; Lesson Plan
Provider:: TeachEngineering
Provider Set:: TeachEngineering NGSS Aligned Resources
Author:: Engineering K-PhD Program,; Liz Harper
Date Added:: 09/18/2014

Free Technology for Teachers

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Free Technology for Teachers

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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.

Subject:: Career and Technical Education; Agriculture, Food and Natural Resources; Computer Science; English Language Arts; Fine Arts; Nutrition Education; Mathematics; Ethnic Studies; World Languages
Material Type:: Other
Author:: Richard Byrne
Date Added:: 04/20/2018

Good Food: The Ethics and Politics of Food Choices, Spring 2017

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Good Food: The Ethics and Politics of Food Choices, Spring 2017

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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.

Subject:: Fine Arts; Ecology; Nutrition Education
Material Type:: Full Course
Provider:: M.I.T.
Provider Set:: M.I.T. OpenCourseWare
Author:: Sally Haslanger
Date Added:: 01/01/2012

How Much Sugar is in Bubble Gum?

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How Much Sugar is in Bubble Gum?

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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.

Subject:: Technology and Engineering; Nutrition Education
Material Type:: Activity/Lab; Lesson Plan
Provider:: TeachEngineering
Provider Set:: TeachEngineering NGSS Aligned Resources
Author:: Engineering K-PhD Program,; Mary R. Hebrank (project writer and consultant), Duke University
Date Added:: 09/18/2014

Identifying Effective Formative Assessment Practices Video and Presentation

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Identifying Effective Formative Assessment Practices Video and Presentation

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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.

Interim Assessment Video Explainer

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Interim Assessment Video Explainer

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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.

Nutrition: What Your Body Needs

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Nutrition: What Your Body Needs

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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.

Subject:: Health Education; Nutrition Education
Material Type:: Activity/Lab
Provider:: PBS LearningMedia
Provider Set:: PBS Learning Media Common Core Collection
Author:: Walmart Foundation; WGBH Educational Foundation
Date Added:: 07/21/2011

Ratio and Proportional Reasoning: Food Labels

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Ratio and Proportional Reasoning: Food Labels

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

Subject:: Health Education; Nutrition Education
Material Type:: Activity/Lab
Provider:: PBS LearningMedia
Provider Set:: PBS Learning Media Common Core Collection
Author:: Walmart Foundation; WGBH Educational Foundation
Date Added:: 07/31/2012

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Recap

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Let's Recap is a website and is also an app. Teachers can invite students to their class and once students are listed in their class, they can assign questions. Once questions are assigned studnets can video record their response. This is great for exit tickets, reflections, and self assessments.

Subject:: Health Science; Character Education; Nutrition Education
Material Type:: Alternate Assessment; Formative Assessment; Self Assessment
Provider:: unknown
Date Added:: 10/25/2016