This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

In this activity, students will use vocabulary describe what they eat for breakfast, lunch, and dinner. Students will also be able to identify whether or not the meal is nutritious and healthy. Students will learn more about how to describe food and health. Students will also learn more about reading and understanding nutrition fact.

Interview With Chef Drolet – In this lesson, students will learn new vocabulary related to food and talk about the food in their own countries. Students of all ages and levels will appreciate this lesson.If you want additional lesson plans and support, including teachers’ notes, be sure to register for a free Off2Class account.

In this activity the lab assistant will work as the server and the students will be guests at a restaurant. The students will practice ordering food, discussing what is wrong with the food, and paying for their meal.

Today we bring climate change to the dining room table. In this episode, we reinvited Dr. Cynthia Rosenzweig onto the TILclimate podcast to tell us just a little more about the connections between the food we eat and climate change.

Over the last fifty years, humans have made remarkable progress in reducing hunger around the world. How can we keep our farms and food system resilient in a warming climate? Dr. Cynthia Rosenzweig, Senior Research Scientist at the NASA Goddard Institute for Space Studies, joins host Laur Hesse Fisher on this episode of TILclimate to explain how climate change is already impacting our global food system.

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 listen to a story and answer questions about a family in Central or South America that barters to get the ingredients for chicken sancocho, a kind of stew. The students complete sentences that record the various trades carried out by the family to obtain all of the ingredients for the sancocho. They also participate in trading activities that illustrate money's advantages over barter.

In this activity, students will review by talking about food, health, and parties. Students will interview each other in Spanish about foods, health, culture, and parties. Students will learn how to ask and answer questions entirely in Spanish.

This lesson introduces the Native American tradition of seasonal rounds and also discusses the important connection between land, food, nutrition, and energy for Native American people in Oregon. Many tribes migrated seasonally, based on the food sources that were available in a given place at a given time. Tribes and smaller bands of Native people would often travel several hundred miles in a few weeks to get to the next food-gathering source in time.In this lesson, students will reflect on their own lives and the foods they eat throughout the year while also learning about the food traditions of Native American people in Oregon. This lesson will also help students understand the close connection that Native Americans in Oregon have with the land.

How does the temperature of soybean oil affect the viscosity of the oil? In this lesson, students will determine the viscosity of soybean oil (vegetable oil) at different temperatures. They will use thermometers and the viscosity chart. 

In this activity, students will take a fun quiz to find out what kind of traveler they are. 

Explore the Peru Travel website under the Experiencias tab to see different categories of activities. Talk about travel preferences with a partner or small group.

Students will navigate a Spanish supermarket website looking for different items in various departments. Students will also talk about foods, beverages, and restaurants. Students will express their likes and dislikes in regards to foods, beverages, and restaurants.

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.

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 the use of discussing grocery stores. Students will also learn how to ask and answer questions about shopping and selling. 

In this activity, the lab assistant will work as the server and the students will be guests at a restaurant. The students will practice ordering food, discussing what is wrong with the food, and paying for their meal.

In this activity the lab assistant will work as the server and the students will be guests at a restaurant. The students will practice ordering food, discussing what is wrong with the food, and paying for their meal.

In this activity, students will use vocabulary describe what they eat for breakfast, lunch, and dinner. Students will also be able to identify whether or not the meal is nutritious and healthy. Students will learn more about how to describe food and health. Students will also learn more about reading and understanding nutrition fact.

In this activity, students will use vocabulary to describe what they eat for breakfast, lunch, and dinner. Students will also be able to identify whether or not the meal is nutritious and healthy. Students will learn more about how to describe food and health. Students will also learn more about reading and understanding nutrition facts.