Foods, Nutrition, and Consumer Sciences

Farm to Table

Before the Plate - Students view the 2018 documentary Before the Plate and follow Canadian chef John Horne as he journeys to the source of ten primary food ingredients used in his restaurant. Using critical thinking skills, students will explore the farm-to-table journey of food. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12

Chain of Food (Grades 6-8) - Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step. Grades 6-8

Chain of Food (Grades 9-12) - Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step. Grades 9-12

Edible Numbers - Students develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal. Grades 3-5

Farmland - Students will view the film Farmland, a documentary spotlighting six farmers and ranchers in the United States. The film portrays the business and lifestyle of a variety of farmers and ranchers. Perspectives on topics such as bioengineered (GMO) crops, animal welfare, organic and conventional farming practices, farm size, farming stereotypes, and more are presented. Grades 9-12

From Cow to Carton: Milk's Journey to the Consumer - Students will explore milk production in the United States and explain the benefits of homogenization, pasteurization, and fortification of milk. Grades 6-8

The Game of Life - Students will understand that basic economic concepts are important for consumer decision-making, learn consumer decisions are influenced by economic and social factors, and learn values have a role in making consumer decisions. Other concepts include needs vs wants, opportunity cost, prices, and food scarcity/hunger.

Overfishing and Aquaculture (Grades 6-8) - Students discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to learn how overfishing can damage the ocean ecosystem. Grades 6-8

Stacking Up Milk and Milk Substitutes - Students will compare and contrast milk and plant-based milk substitutes by learning their source from farm-to-table and discovering how they "stack-up" in nutritional value. Students will also explore food package labeling laws and consumer trends in milk consumption to think critically about the impact of labels in marketing and consumer perceptions of food. Grades 9-12

The Remarkable Ruminant - In this lesson, students will follow the farm-to-fork process of producing beef, learn how cattle and other ruminants convert grass into nutrient-rich foods such as milk and meat, discover ways cattle recycle food waste, and identify careers in the beef cattle industry. Grades 6-8

The Water Footprint of Food - Explore concepts of sustainability by evaluating the water footprint (WF) of food. Students are introduced to irrigation practices throughout the world, consumptive and non-consumptive water use, and investigate the water requirements for various food crops. Grades 9-12

Culinary

Cheesemaking: A Science, an Art, and a Craft - Students make fresh mozzarella cheese and explore a career as an artisan cheesemaker as they discover the science, art, and craft involved in the development of specialty cheeses. Grades 6-8

Cooking Right: The Science of Cooking a Hamburger (Grades 6-8) - The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home. Grades 6-8

Cooking Right: The Science of Cooking a Hamburger (Grades 9-12) - Through a series of 4 Labs, students will explore the 4 Cs of Food Safety: clean, cook, chill, and combat cross-contamination (separate.) Hamburger is used for the labs, as it is a food that students are familiar with and may be cooking at home. Lab 4 is a review and summary of what the students have learned about the 4 Cs and encourages them to apply these principles to their everyday life. Grades 9-12

Don't Forget the Eggs! - Students will discover the five culinary functions of eggs by completing a cooking lab comparing recipes with and without eggs. Students will see how eggs leaven, bind, thicken, coat, and emulsify our foods. Grades 9-12

Eggs on the Menu - Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet, identify the function and role of eggs in a recipe, identify forms of technology used on an egg farm, and understand how eggs are classified by size. Grades 6-8

Energy Bar Exploration - Through project-based learning, students will develop, market, and brand a healthy energy bar and packaging to be sold to a target audience. Grades 6-8

Enlightened Concessions - Through project-based learning, students conduct surveys with their peers at school about healthy food products they think will be marketable for school concessions. Based on surveys and research, they choose an in-demand product to test in class and then present to a guest panel as a healthy choice. Grades 6-8

Spice-up Space Food - Through project-based learning, students work in groups to create a flavorful and nutritious meal for astronauts to eat in space. They experience careers in food and nutrition, food science, and marketing, research different ways to preserve foods, and discover how food is taken to and eaten in space. Grades 6-8

Food Science and Bacteriology

A Chilling Investigation - Students will observe the difference in bacterial count between a hamburger that’s left out at room temperature and a hamburger that’s kept refrigerated. The lab reinforces the concept that food must be properly chilled in order for it to remain safe to eat. This lab will be conducted as a teacher demonstration. Grades 6-8

Blue's the Clue: Souring Milk for Science (Grades 6-8) - This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe. Grades 6-8

Blue's the Clue: Souring Milk for Science (Grades 9-12) - This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe. Grades 9-12

Chain of Food (Grades 6-8) - Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step. Grades 6-8

Chain of Food (Grades 9-12) - Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step. Grades 9-12

Coliform Counts - This is an advanced level or honors lab. During this investigation, students will perform a coliform analysis of raw hamburger meat. They will collect, organize, and interpret data while practicing safe lab techniques. In the end, they will apply the results of a coliform analysis to food safety. Grades 9-12

Cooking Right: The Science of Cooking a Hamburger (Grades 6-8) - The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home. Grades 6-8

Cooking Right: The Science of Cooking a Hamburger (Grades 9-12) - Through a series of 4 Labs, students will explore the 4 Cs of Food Safety: clean, cook, chill, and combat cross-contamination (separate.) Hamburger is used for the labs, as it is a food that students are familiar with and may be cooking at home. Lab 4 is a review and summary of what the students have learned about the 4 Cs and encourages them to apply these principles to their everyday life. Grades 9-12

Crossed Up! - Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria. Grades 6-8

Enzymes and Bacteria are Whey Cool! - Students study the science of amino acids, proteins, enzymes, and beneficial bacteria to explore the phenomena, "Why does each variety of cheese taste different when the ingredients are the same?" Grades 9-12

Fast-Food Footwork - Students will explore how retail food service establishments ensure that food is safely stored, prepared, and served. Through inquiry, they will also learn about local health regulations and how the 4 Cs of Food Safety apply to all aspects of food service. Grades 9-12

Fermentation of Honey - This lesson explains the processes of cellular respiration and fermentation and how it applies to the production and processing of honey. Grades 9-12

Food Safety Sleuths- Food Safety Specialist - In this lesson students will learn about foodborne illness, its prevention, and the people and organizations that are involved in food safety. Students will conduct an experiment to learn how hand-washing affects the presence of bacteria on their hands. Grades 6-8

Food Scientist for a Day - Students focus on the science involved in the production of our food and explore the high-tech aspects of agricultural production as they learn about careers in food science. Grades 6-8

FoodMASTER Middle: Food Safety - Students will understand water-based state changes that occur at varying temperatures, recognize the importance of the proper hand washing technique for general health and disease prevention, understand the factors that impact mold growth and their application to food safety, and explore ways to prevent foodborne illness. Grades 6-8

FoodMASTER Middle: Grains - Students will learn the physical components and nutritional composition of a grain, understand the function of the protein gluten in the structure of bread products, and investigate how mechanical and chemical digestion begins with salivary amylase in the mouth. Grades 6-8

From Cow to Carton: Milk's Journey to the Consumer - Students will explore milk production in the United States and explain the benefits of homogenization, pasteurization, and fortification of milk. Grades 6-8

Hands Off, Bacteria! - This lab challenges students to identify the variables involved in handwashing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data. Grades 6-8

Lactose Lab: Some Don't Like it Sweet - In this lesson students will learn the chemistry and composition of milk, identify the difference between a monosaccharide and disaccharide, and carry out a laboratory activity testing the effect of the enzyme lactase on various milks. Grades 9-12

Microbes - They're Everywhere! - Students will explore the varied roles that microorganisms play in the world as well as different methods for controlling their growth. Activities include using a dichotomous key to identify waterborne diseases, comparing the effectiveness of handwashing techniques, reading fictional and factual excerpts about microbes, and experimenting with the growth of microorganisms on potato slices. Grades 6-8

Mix It Up! Food Scientist - In this lesson, students will model the responsibilities of a food scientist by working in product development teams to create a new food product. Tasks will involve market analysis, economics, food chemistry and safety, graphic design, and communication. Grades 6-8

Mystery Juice (Grades 6-8) - Using an inquiry approach, students will develop an investigation to determine the difference between two juices. Food safety will be discussed in relation to the results of the investigations. Students will have the opportunity to discover how pasteurization reduces the number of microorganisms in a food such as juice. Grades 6-8

Mystery Juice (Grades 9-12) - Using an inquiry approach, students will develop an investigation to determine the difference between two juices. Food safety will be discussed in relation to the results of the investigations. Students will have the opportunity to discover how pasteurization reduces the number of microorganisms in a food such as juice. Grades 9-12

Outbreak Alert - Shigella - Students will analyze a real-life foodborne illness outbreak. They will assume the role of FBI (FoodBorne Illness) investigators to plot out the steps and identify the questions to ask in order to get to the source of the outbreak. Students will discuss and compare their investigative approaches to the actual public health investigation. Grades 6-8

Preservation Power of Honey - Students will expand their knowledge of microbial growth and scientific food preservation methods to learn how honey can serve as an antibacterial agent. Students will learn how honey may be used as a preservative of milk in areas without access to electricity or refrigeration and how this preservation method relies on elements found specifically in honey that cannot be replicated with other sources of sugar. Grades 9-12

Say Cheese for Protein - Explore protein, discover the role of amino acids, identify dietary sources of complete and incomplete proteins, and make fresh mozzarella cheese—a food science experience where students will observe the protein in milk (whey and casein) separate from water in the creation of cheese. Grades 9-12

Science You Can Eat - Students explore the scientific processes used to make the crops we grow and the livestock we raise (commodities) into some of the foods we eat every day. Students will discover how science and technology work together to create foods like pickles, bread, yogurt and more! To engage further in the topic, students will make their own cheese using enzymes produced through the fermentation of genetically engineered yeast.  Grades 6-8

Spice-up Space Food - Through project-based learning, students work in groups to create a flavorful and nutritious meal for astronauts to eat in space. They experience careers in food and nutrition, food science, and marketing, research different ways to preserve foods, and discover how food is taken to and eaten in space. Grades 6-8

Supermarket Smarts - In this activity, students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation. Grades 6-8

Ultra High-Pressure Treatment (Grades 6-8) - Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to process food safely in the future. Finally, students will conduct a simulation of high-pressure treatment and discover how it destroys bacteria without crushing the food. Grades 6-8

Ultra High-Pressure Treatment (Grades 9-12) - Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to process food safely in the future. Finally, students will conduct a simulation of high-pressure treatment and discover how it destroys bacteria without crushing the food. Grades 9-12

Understanding Bacteria (Grades 6-8) - This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms. Grades 6-8

Understanding Bacteria (Grades 9-12) - This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms. Grades 9-12

Nutrition

A Closer Look at Fats (Grades 6-8) - This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption. Grades 6-8

A Closer Look at Fats (Grades 9-12) - This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label – including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption. Grades 9-12

FoodMASTER Middle: Grains - Students will learn the physical components and nutritional composition of a grain, understand the function of the protein gluten in the structure of bread products, and investigate how mechanical and chemical digestion begins with salivary amylase in the mouth. Grades 6-8

Fruits and Vegetables: The Right Pick for Vitamins and Minerals - Students will describe the farm-to-table process of common fruits and vegetables, recognize the nutrients fruits and vegetables provide, and evaluate methods of food storage and preparation for preserving nutrients. Grades 9-12

Healthy Eating Away From Home (Grades 6-8) - This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium. Grades 6-8

Healthy Eating Away From Home (Grades 9-12) - This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium. Grades 9-12

The Quicker the Better? Food Processing (Grades 6-8) - Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels. Grades 6-8

Hunger and Malnutrition (Grades 6-8) - Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme HungerMap Live. Grades 6-8

In Search of Essential Nutrients (Grades 6-8) - In this lesson, students will learn the definition of an essential element, compare and contrast the essential nutrient requirements of plants and humans, explain why plants cannot use elemental nitrogen found in the atmosphere, and identify the sources for each essential nutrient needed by plants. Grades 6-8

Introducing the Nutrition Facts Label - Explore the features of the Nutrition Facts label with a focus on protein, analyze serving size, and make a Nutrition Facts label for a smoothie. Grades 6-8

Mastering Mindful Eating (Grades 6-8) - Students will explore hunger, satiety, and mindful eating to discover how our eating habits are impacted by our awareness to physiological signals of hunger or fullness. Students will also practice mindful eating practices and explore portion sizes as they sort foods, create meals using portion-size food models, and track their food using mindful eating practices. Grades 6-8

Mastering Mindful Eating (Grades 9-12) - Students will explore hunger, satiety, and mindful eating to discover how our eating habits are impacted by our awareness to physiological signals of hunger or fullness. Students will also practice mindful eating practices and explore portion sizes as they sort foods, create meals using portion-size food models, and track their food using mindful eating practices. Grades 9-12

MyPlate, MyWin - Students will explore the 2020-2025 Dietary Guidelines, compare and contrast historical food guides, and discover how to apply principles of MyPlate into their diet to create a "MyWin."  Grades 9-12

Nutrients to Get Less Of (Grades 6-8) - This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake. Grades 6-8

Nutrients to Get Less Of (Grades 9-12) - This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake. Grades 9-12

Nutrients to Get More Of (Grades 6-8) - Students will plan a healthy meal – breakfast – using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals. Grades 6-8

Nutrients to Get More Of (Grades 9-12) - Students will plan a healthy meal – breakfast – using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals. Grades 9-12

Nutrition Across the Lifespan - Students will trace the energy and nutrition requirements of the human lifecycle from beginning to end and identify the physical and cognitive growth happening in each phase of life. Grades 9-12

A Tale of Two Burgers: Beef and Plant-based Protein - Students compare the components of beef and plant-based burgers by determining the production and processing methods of each product; evaluate the ingredients and nutritional differences between beef and plant-based products; and discuss different points of view in the agricultural industry concerning plant-based proteins and traditional beef. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12

Understanding MyPlate (Grades 6-8) - Students will explore appropriate serving size and learn how to make good dietary decisions by understanding the components of nutrition as illustrated by MyPlate. Grades 6-8

What's On The Nutrition Facts Label? - Students will be introduced to the Nutrition Facts label, navigate and decipher the Nutrition Facts label, use food labels to determine the nutritive value of foods, and define terminology found on the label such as calories, nutrients, and servings. Grades 9-12

What's on MyPlate? (Grades 6-8) - Students will explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate. Grades 6-8

Food Marketing 

A Tale of Two Burgers: Beef and Plant-based Protein - Students compare the components of beef and plant-based burgers by determining the production and processing methods of each product; evaluate the ingredients and nutritional differences between beef and plant-based products; and discuss different points of view in the agricultural industry concerning plant-based proteins and traditional beef. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12

Beef: Making the Grade - Students will evaluate the USDA grading system for whole cuts of beef and discuss consumer preferences and nutritional differences between grain-finished and grass-finished beef. Students will also distinguish various labels on beef products and discuss reasons for the government’s involvement in agricultural production, processing and distribution of food. Grades 9-12

Cruisin' for a Bruisin' Food Packaging Specialist - In this lesson, students will learn that product packaging is a balance between function, food safety, and economics by designing a protective package for shipping perishable fruit. Each package will be presented to the class for evaluation, and the best design will be shipped to test the product's durability. Grades 6-8

Culinary Concepts - Through project-based learning, students will develop and manufacture a unique and nutritious food product that includes ingredients that have been sourced locally and can be served in retail outlets or the school cafeteria. Grades 6-8

Energy Bar Exploration - Through project-based learning, students will develop, market, and brand a healthy energy bar and packaging to be sold to a target audience. Grades 6-8

Enlightened Concessions - Through project-based learning, students conduct surveys with their peers at school about healthy food products they think will be marketable for school concessions. Based on surveys and research, they choose an in-demand product to test in class and then present to a guest panel as a healthy choice. Grades 6-8

Filling the Global Grocery Bag - Students learn what factors affect a country's ability to produce their own food and how food expenses differ throughout the world. Grades 9-12

Food for Thought - This activity will gauge what is currently important to students when it comes to food decisions. This activity also encourages research, forming and communicating opinions, and a writing component could be included. Good companion activity to Looking Under the Label. Grades 6-12

Grocery Store Problem Solving (Grades 6-8) - Students will use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Activities include analyzing grocery ads, assessing the nutrition and cost of meals, and exploring diets around the world. Grades 6-8

Looking Under the Label - Students evaluate food package labels, determine their meaning, and use the Claim, Evidence, and Reasoning model to determine the value of the label in relation to food production practices, nutrition, health, and food safety. Students will engage in critical thinking to recognize the impact of food package labels in relation to marketing, consumer perceptions of food, and farming practices. Grades 9-12

Mind Your Own Beeswax - Through project-based learning, students solve the problem of excess beeswax, a byproduct of honey bees, by developing a useful beeswax product and marketing their product to be sold in a local boutique or farmers market. Grades 6-8

Stacking Up Milk and Milk Substitutes - Students will compare and contrast milk and plant-based milk substitutes by learning their source from farm-to-table and discovering how they "stack-up" in nutritional value. Students will also explore food package labeling laws and consumer trends in milk consumption to think critically about the impact of labels in marketing and consumer perceptions of food. Grades 9-12

What's the Difference? A Look at Organic and Conventional Foods - Using the claim, evidence, and reasoning model, students will compare and contrast organic vs conventionally produced foods to discover the differences and similarities of each farm production style. Grades 6-8

Weighing in on Egg Labels, Supply, and Demand - Students will apply a basic understanding of the laws of supply and demand, learn about different types of egg-laying farms, and recognize the impact labeling has on consumer choices. Grades 9-12