This website by the National Center for Complementary and Integrative Health teaches students about alternative health practices. The website breaks down alternative health practices into 4 broad categories - nutritional, psychological, physical, and other. Then, it provides specific examples of alternative health practices in each category. By clicking on the specific example, the website redirects you to a page that defines and describes that practice in more detail. This website is great because it provides diagrams; charts; embedded links to additional information; general alternative health practices; and alternative health practices specific to groups like military personnel, cancer patients, and cancer survivors. As an interactive activity, students can separate into small groups. Each member can research a specific alternative health practice like massage therapy, acupuncture, or meditation. After a brief time window like 10-15 minutes, the students can share their findings with the group in the form of a Prezi, Google Slides, or speech. The goal of this activity is for students to become familiar with alternative health practices, be able to list and discuss specific practices, and possibly use some of these practices in their lives.

By the end of this unit, students will be able to...-         Define each of the following: a. Feeding Ration    b.  Balanced Ration    c.  Nutrient Composition   d.  Total Digestible Nutrients-         Describe how nutrients in a ration are measured.-         Summarize how crude protein is measured in a ration.-         Explain the roles and purposes of each of the following kinds of protein/nitrogen in a ration: a.       Crude Protein    b.  DIP    c.  UIP    d.  NPN   e.  All of the above-         Identify the source of most of the fiber in a cattle ration and summarize the roles played by fiber in a ruminant.-         Define scratch factor and explain its importance to a ration and to ruminant health.-         Explain how minerals are measured in a ration.-         Identify concerns related to meeting vitamin requirements of a ration.-         Summarize how to ensure that an animal is receiving an adequate amount of water and identify its importance to the ration of a ruminant.-         Determine the minimum amount of water needed for a given animal per day.-         Summarize the unique nutritional needs and demands of each of the following groups of cattle: a. Growing weaned calves   b.  First-calf heifers   c.  Mature Cows   d.  Mature bulls  e.  Newborn Calves-         Summarize how the nutrient needs of an animal are best determined.-         Summarize the options available for determining the nutrient content of a feeding ration.-         Explain the significance and role played by land grant universities and extension offices in regards to animal nutrition.-         Summarize the role played by ionophores and implants in cattle rations.-         Explain how and why acidosis occurs and how it can be prevented.-         Use a Pearson Square in order to balance a ration for a variety of groups of cattle and for different rations.-         Show how a Pearson Square can be used to determine both TDN ratios as well as Crude Protein ratios of ration ingredients.-         Use a Pearson Square to determine if the minimum requirements of an animal are met for a ration in regards to crude protein and determine how much, if any, additional protein is needed for a ration.

This curriculum builds upon many years of educating students in the garden and scales up content across grades and lessons for instructional scaffolding. It is designed as an interactive teaching tool to be co-taught with classroom teachers and garden instructors as leads. Each lesson connects directly to standards: Next Generation Science, Common Core State, Physical Education, and Environmental and Health Education. The concise and easy to-follow lessons are a packed 45 minutes for preschool through fifth grade. Flexibility is important, so some lessons include several activities that teachers can choose from to accommodate their lesson plans. Consistency is also important, so lessons follow themes and structures found in the Curriculum Map. 360 pages.

Student groups compete to design a process that removes the most iron from fortified cereal. Students experiment with different materials using what they know about iron, magnets and forces to design the best process for removing iron from the cereal samples.

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.

" 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."

This lab utilizes teacher directions, student directions, and supplementary student sheets. It allows students to use manipulatives as bird beaks to "eat" different foods from different environments. Students are able to garner their data over a 2-day process, which serves as a wonderful discussion piece for how physical adaptations occur over time within populations; and specific adaptations are better suited for specific environments. There are discussion questions built within the data collection sheet, as well as recommended extension activities in the teacher directions. 

Bread has been an important part of the human diet since early times. Loaves baked over 5,000 years ago have been found in ancient Egyptian tombs. Wheat has been discovered in pits where human settlements existed 8,000 years ago. In the Stone Age, solid cakes were made from crushed wheat. Bread provided ancient civilizations with a reliable food source.
Students identify the parts of a wheat plant and wheat kernel and investigate the process of milling wheat kernels into flour.

Experience Life is a Twin Cities-based magazine and was established in 2001. Now Experience Life is published 10 times a year by Life Time Fitness, a leading healthy-way-of life company and operator of 118 premier health and fitness clubs in the United States and Canada. Experience Life magazine is available both by subscription and on select newstands in 50 states. However, their website provides a plethora of useful resources for health and physical education teachers and their students.
The magazine gets regular praise from readers for being one of the best-researched, most reliable and most forward-thinking magazines of its time. It has great articles, videos, and resources providing viewers with a wide variety of information within the topic areas of nutrition, exercise, and mental/emotional health. Any educator would benefit from the use of this resource, as it contents span across multiple content areas.

This lesson opens the students up to the idea that even though they are eating fast food, there are opportunities to make better choices when it comes to the food they choose off of the menu or even the resterant that they eat at. 

The Future of Food is an introductory-level science course that emphasizes the challenges facing food systems in the 21st century, and issues of sustainability for agriculture and other food production activities, as well as the challenges posed by food insecurity and modern diets to human health and well-being. Topics covered include introduction to the coupled-system perspective, historical development of food systems, socioeconomic aspects of the food system, interaction of the food system with the Earth's environment including soil, water, biota and climate, and the future of the food system considering potential changes such as in climate, urbanization, and demography.

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.

This activity is a classroom experiment where students gather data on which foods contain starch. They use observation and develop their own hypothesis to create a question they would like to discover about starches.

This unit explores the role of the school management team (SMT) in managing a strategy for the school to identify and support vulnerable learners holistically. This strategy will involve teachers at the level of the classroom and will examine a simple system for referring vulnerable learners to the appropriate services for help.

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.

Is sugar bad for you?  How much can you have? What else should I know about sugar?

This resource is a downloadable, educational book focused on introducing young children to MyPlate. It was created to be used by parents and caregivers to read to their children and then encourage them to try new foods from each of the different food groups. The storybook includes a coloring page for the children to color, a certificate to be part of the "TwoBite Club," activity pages and Tips for Growing Healthy Eaters.

This 12 session course is designed for the beginning or novice weight lifter, or for those who have experience lifting but lack proper instruction. We will provide an understanding of the biomechanics involved, muscles used for a given exercise, and program development.