This resource is information on the Cattle and Beef Industry from the United States Department of Agriculture. This article discusses the background of the Cattle and Beef Industry.
This resource is information on the Dairy Industry from the United States Department of Agriculture. This article gives a brief overview of the industry.
This resource helps students remember to stay active and eat healthy.
Students will investigate soils and learn about soil texture, soil water-holding capacity, and other properties of soils.
This lesson plan includes discussion questions and activities to help students understand physical activity guidelines for their age group and analyze their own physical activity levels, as well as, challenge themselves to increase their minutes spent being physically active.
Students will understand different cultures and their food traditions.
This resource is information on the Hog and Pork Industry from the United States Department of Agriculture.
Students will understand healthy eating and physical activity.
Students will understand community involvement and empathy toward others in need.
This article describes substances that are included in the Oils group. Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
This resource provides information to help students and parents eat healthy and stay active at home.
This lesson plan uses graphic organizers to help students create podcasts/ radio broadcasts using a Natural Inquirer article.
Students will understand the importance of eating from all five food groups using the new MyPlate icon and the importance of physical activity to staying healthy.
The ERS State Fact Sheets provide information on population, income, poverty, food security, education, employment, organic agriculture, farm characteristics, farm financial indicators, top commodities, and exports.
Students participate in an activity that demonstrates the principles and dynamics of food chains and how energy is transferred when it passes from one organism to another.
This resource is a Swine Welfare Fact Sheet and discusses the welfare of sows and piglets at farrowing.