We will learn about why flamingos are pink. Students have the opportunity to explore as a class or individually. With suggestions for different age groups. This resource has some activities to engage students with drawing, writing descriptions, or both.
In this activity, students will go shopping at different grocery stores in search of the best prices for their foods. Students will use vocabulary involving food, money, and numbers. They will also learn about culture through use of discussing grocery stores. Students will also learn how to ask and answer questions about shopping and selling.
This OER [Los datos de nutrición y biodisponibilidad] was created by [Amanda Rojas] as part of the 2024 World Language OER Summer work and training. Educators worked with Chrystal Liu, Nick Ziegler and Dorann Avey to create OER Learning Plans and materials. The attached Lesson Plan is designed for 9 - 12 World Language Arts teachers for Novice Learners of Spanish. Students will analyze and evaluate the elements of literary text, build background knowledge to clarify text and deepen understanding, and use relevant evidence from a variety of sources to assist in analysis and reflection of complex text. This Lesson Plan addresses the following NDE World Language Standard(s): NE LA 12.1.6b, NE LA 12.1.6l, and NE LA 12.1.6oIt is expected that this Lesson Plan will take students 120 minutes to complete.
In this activity, students will plan a menu for a Chinese New Year’s Eve dinner using clues about individual dishes cultural significance. Students will read aloud the descriptions of the dishes, and then choose which ones they would want to include in their banquet to best align with traditional Chinese New Years Eve conventions.
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 will practice describing recipes and how to make food. Students will write down their recipes and describe how to complete a specific recipe
This kit explores how sustainability within the Finger Lakes region of New York has been presented in the media with a particular focus on issues related to food, water and agriculture. Each of the seven lessons integrates media literacy and critical thinking with key knowledge and concepts related to sustainability. This kit is a companion to the nineteen-lesson collection, Media Constructions of Sustainability: Food, Water and Agriculture.
This kit explores how sustainability has been presented in the media with a particular focus on issues related to food, water and agriculture. Each of the 19 lessons integrates media literacy and critical thinking into lessons about different aspect of sustainability. Constant themes throughout the kit include social justice, climate change, energy, economics and unintended consequences.
This inquiry based learning project is intended for a second grade classroom to learn about health, specifically relating to food.
JAXA Astronaut Soichi Noguchi was the first person to make sushi in space. Hear about this and what it is like to be a member of an international crew orbiting 250 miles above the earth.
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. The best nasi lemak comes from Penang. Price : RM1.00 to RM10.00
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand.
One important sector of the Food Industry is new product development. At the conclusion of a basic food science unit, students will have the opportunity to develop their own new food products and consider how they will market their items to consumers.
This educational project aims at providing a comprehensive picture of food, overcoming the vision of mere production, addressing the issues of environmental sustainability and ecology (chapter 1), health and dietary issues (chapter 2), the world of values cultural, wealth and diversity (Chapter 3) and issues relating to fairness and food safety (Chapter 4).
El desperdicio de comida es uno de los principales contribuyentes a los gases de efecto invernadero. Los alimentos desperdiciados y los recursos para producirlos son responsables de aproximadamente el 8% de las emisiones mundiales de gases de efecto invernadero. En este caso, los estudiantes aprenden sobre los recursos necesarios para producir alimentos a través del ciclo del carbono y descubren cómo el desperdicio de alimentos contribuye al cambio climático. También aprenderán la cadena de transporte de la granja a la mesa y cómo llevar a cabo una evaluación de desperdicio de comida. Finalmente, los estudiantes investigarán soluciones al problema del desperdicio de comida y, como proyecto final, presentarán una solución que han investigado a fondo que puede ser aplicable a su comunidad. Para los maestros de CTE, este caso proporciona el conocimiento básico necesario para desarrollar una comprensión profunda de POR QUÉ reducir el desperdicio de comida es una solución importante para el cambio climático. Hay varias extensiones potenciales que los maestros de ciencias del consumo familiar pueden utilizar, así como los maestros de Agricultura e incluso los maestros de Negocios. Hay una lista parcial al final de las progresiones de aprendizaje.
Student groups are challenged to create food packages for specific foods. They focus on three components in the design of their food packages; the packages must keep the food clean, protect or aid in the physical and chemical changes that can take place in the food, and present the food appealingly. They design their packaging to meet these requirements.
Join Mark Hildebrand on a journey from the open waters of the world's oceans to sophisticated genetics labs and ultimately to the incredible world of nanotechnology and marvel at ground-breaking applications he and his colleagues are finding for diatoms, one of the smallest and most important marine organisms. (49 minutes)
Earth contains a variety of plants to provide food, medicine and, most importantly, energy sources for humans. In this lesson, students will categorize plants by their components and shapes. Additionally, they will learn the mechanisms behind the making of medicines and bio-fuels. It is important that the students have prior knowledge of the plant cell structures and functions. The video duration is 21 minutes, during which the students will use skills such as classification and experimentation. The students must therefore be supplied with various samples of plants. In Arabic with English subtitles.
Growers, packing centers, and retailers rely on one another to prevent contamination and keep consumers safe. Four animations illustrate how contamination can spread from field to table and suggest ways to avoid this. Applicable to various tree and ground fruits including cantaloupe, cucumbers, and strawberries, the animations follow the lifespan of an imaginary "purple fruit," highlighting danger points at each stage of the process and suggesting best practices for keeping produce free from contamination. Although the animations are brief, they include "Pause Points" (recommended spots to pause the video) where a presenter can discuss, distribute additional materials or reinforce learning during a training.
Explore where the prohibitions and permissions that occur in every day life come from, why they exist, and what gives them force. For example: food—you are only willing and able to eat a subset of the world’s edible substances. Marriage—some marriages are prohibited by law or by custom. This course addresses questions of prohibition and permission using psychological sources and literary works from ancient to modern. Texts include works by Shakespeare, Melville, Mary Rowlandson, and Anita Desai. Students give group and individual oral presentations.