In this lesson, students will listen to or read about bakeries in Mexico, types of pastries and bread baked daily. There are short and long passages with audio, scripts in Spanish and scripts in English. Short passages have about 125 words while long passages about 375 words. Included are comprehension questions and related links.

In this German-language website, students can see what Burger King products are sold in Germany and learn their names in German. Products are pictured and described in detail.

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 article describes some common misconceptions that elementary students may have about plants. It also includes suggestions for formative assessment and teaching for conceptual change.

In this activity, students learn how to grow plants and about the kinds of things that promote growth (warmth, sunlight, water, soil). Their activities involve learning about how seeds and plants grow and participating in a simple, in-class gardening project. This is the second lesson of a two-part series on where food comes from. These lessons are intended to help students understand that most of the food they eat comes from farms.

This brief video describes the major components and functions of the digestive system.

Students will listen to or read about food stands in modern day Mexico. There are short and long passages with audio, scripts in Spanish and scripts in English. Short passages have about 125 words while long passages about 375 words. Included are comprehension questions and related links.

This teaching guide provides background information and extension questions to accompany several Twig videos that deal with plants' energy and growth needs.

Have you ever wondered what causes your sliced apples to brown? Is there a way to slow this process down or stop it completely? Through this mini lab activity students will be able to continue learning about scientific materials, collecting data, and the importance of research and innovation in agriculture, specifically the area of food science.

This is a unit on fish habitats. The activities include the following: looking at pictures of fish and their habitat, talking about what all animals need to live, how fish live, making a poster of a fish habitat, and finally visiting a lake.

This resource contains three parts to use with the fourth grade science molecular biology unit on classifying substances as food or non-food items based on their ability to provide energy and materials for survival, growth, and repair of the body.

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.

Students will match pictures and descriptions to identify the basic needs of animals and to answer questions about how animals obtain oxygen, protection, food, and shelter/protection.

The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.

Students learn about the unique challenges astronauts face while eating in outer space. They explore different food choices and food packaging. Students learn about the engineering design process, and then, as NASA engineering teams, they design and build original model devices to help astronauts eat in a microgravity environment --- their own creative devices for food storage and meal preparation.

Students explore ways in which food provides energy and materials for our bodies.

Part of The Science Inside series, this easy-to-read booklet discusses the importance of good health habits such as eating right and exercising. 77 pages

Students will build on previous lessons to design their own agriscience fair experiment. These experiments can be used in a class, school, or FFA contest. This experiment is Lesson 4 of 4.

Last year the Siuslaw 97J School District changed our food service operation from a national supplier (Chartwell’s) to in-house food service. Our Food Service Manager instituted an organic philosophy and wanted to source local produce. Utilizing our school garden program we now help supply fresh produce for our Siuslaw Elementary School cafeteria. Crop production is stronger in the 4/5 wing because of wind protection from the building. Florence experiences high winds and we are located close to the beach so we have constant sand blowing into our crops. The K-3 garden beds do not have the same protection as the 4/5 beds, and as a result have a lower yield. Our goal is to have students design and engineer wind barriers for these beds and then present the best solutions to our school board so that we can get funding to implement our ideas. This project can be used in any school with a garden by using preexisting barriers on a the school property. The unique environment of the school would dictate the lessons required to be adapted to fit the environmental needs of the community. If the school is lacking a garden, the students can focus on an at home garden project.

Students learn food vocabulary, restaurant vocab. and phrases, mealtime and food culture, and grammar as it pertains to food and eating.