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  • Nutrition Education
All Fat Is Not Created Equally!
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Students learn that fats found in the foods we eat are not ...

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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Explores the changing roles, ethical conflicts, and public perceptions of science and ...

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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CSAI has collaborated with the Reform Support Network to share this Assessment ...

CSAI has collaborated with the Reform Support Network to share this Assessment Design Toolkit. The Toolkit includes v​ideos 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.

Subject:
Career and Technical Education
Agriculture, Food and Natural Resources
Business and Information Technology
Family and Consumer Sciences
Health Science
Marketing, Management and Entrepreneurship
Technology and Engineering
Computer Science
Education
Character Education
Early Learning
English Language Arts
Fine Arts
Art and Design
Performing and Visual Arts
Information and Technology Literacy
Biology
Environmental Science
Nutrition Education
Mathematics
Chemistry
Geology/Earth Science
Physics
Social Studies
Civics and Government
Economics
Ethnic Studies
Geography
Psychology
Sociology and Anthropology
World Cultures
World Languages
Material Type:
Assessment Item
Formative Assessment
Interim/Summative Assessment
Rubric/Scoring Guide
Self Assessment
Provider:
WestEd/CRESST
Date Added:
03/23/2017
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 ...

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.

Subject:
Career and Technical Education
Agriculture, Food and Natural Resources
Business and Information Technology
Family and Consumer Sciences
Health Science
Marketing, Management and Entrepreneurship
Technology and Engineering
Computer Science
Education
Character Education
Early Learning
English Language Arts
Fine Arts
Art and Design
Performing and Visual Arts
Information and Technology Literacy
Biology
Environmental Science
Nutrition Education
Mathematics
Chemistry
Geology/Earth Science
Physics
Social Studies
Civics and Government
Economics
Ethnic Studies
Geography
Psychology
Sociology and Anthropology
World Cultures
World Languages
Material Type:
Assessment Item
Formative Assessment
Interim/Summative Assessment
Provider:
NWEA
Date Added:
09/27/2017
Can You Taste It?
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Few people are aware of how crucial the sense of smell is ...

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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This seminar will focus on three sports: swimming, cycling and running. There ...

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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" Topics include productivity effects of health, private and social returns to ...

" 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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In the first part of the activity, each student chews a piece ...

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
Food Justice
Conditions of Use:
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In this adaptation of a video that high school students created in ...

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
Food Science, Dietetics and Nutrition Model
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***LOGIN REQUIRED*** The Food Science, Dietetics, and Nutrition Pathway focuses on three ...

***LOGIN REQUIRED*** The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

Subject:
Nutrition Education
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
10/10/2017
Food and Culture, Spring 2011
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Explores connections between what we eat and who we are through cross-cultural ...

Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.

Subject:
Fine Arts
Nutrition Education
Sociology and Anthropology
Material Type:
Full Course
Textbook
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Paxson, Heather
Date Added:
01/01/2011
Formative Assessment Explainer Video and Supplement
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Educators use formative assessment to continually reflect and improve their skills related ...

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.

Subject:
Career and Technical Education
Agriculture, Food and Natural Resources
Business and Information Technology
Family and Consumer Sciences
Health Science
Marketing, Management and Entrepreneurship
Technology and Engineering
Computer Science
Education
Character Education
Early Learning
English Language Arts
Fine Arts
Art and Design
Performing and Visual Arts
Information and Technology Literacy
Biology
Environmental Science
Nutrition Education
Mathematics
Chemistry
Geology/Earth Science
Physics
Social Studies
Civics and Government
Economics
Ethnic Studies
Geography
Psychology
Sociology and Anthropology
World Cultures
World Languages
Material Type:
Formative Assessment
Provider:
Wisconsin Department of Public Instruction
Date Added:
03/03/2017
Fortified Breakfast
Conditions of Use:
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In this lesson, students will learn that minerals are a necessary part ...

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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The purpose of this award-winning blog site is to share information about ...

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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This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed ...

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?
Conditions of Use:
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Most of the flavoring in gum is due to the sugar or ...

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
Nutrition: What Your Body Needs
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In this lesson designed to enhance literacy skills, students examine the nutritional ...

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