The activities in this lesson teach students the importance of breakfast and exercise. It uses the math concepts of a tally table and frequency table to measure and record the class’ progress in eating a healthy breakfast and exercising daily.
Agriculture, Food & Nutrition
| Age: K - 5th
This hands-on activity helps students understand that before an item ever leaves a factory, or enters a store, it began as a resource or product in the natural world - most likely agriculture. For grades K-3, pair this activity with the Eric Carle book Pancakes, Pancakes!, available from AITC’s Free Loan Library.
Making yogurt is a tasty and interactive way to learn about helpful microorganisms in the food supply. This demonstration lesson with lecture, uses powdered milk and requires no cooking. It’s prefect for a classroom.
Select four slices of bread preferably from a loaf without preservatives (this will speed your mold growth.) Give each piece the following treatment and then place the slices into a “treatment-labeled” Ziploc bag. Store the bags in a warm, dark place for incubation
Common plastic is made from petroleum, a fossil fuel and non-renewable resource. Increasingly, plastic products are being made from biomass which is made from renewable resources, often by-products of agricultural processes.
Besides being just plain fun, making butter is a great way to demonstrate one of the many ways food is made, as well as how liquids can be converted into solids. You can get more in depth and use the lesson to demonstrate phase change.
Animals, Chemistry, Food & Nutrition, Math & Measurements, Recipes, Science
| Age: K - 8th