This is a multi-step activity that helps students measure, investigate, and understand the increase in atmospheric CO2 and the utility of carbon offsets. It also enables students to understand that carbon offsets, through reforestation, are not sufficient to balance increases in atmospheric C02 concentration.

This is a figure from the 2007 IPCC Assessment Report 4 on atmospheric concentrations of carbon dioxide, methane and nitrous oxide over the last 10,000 years (large panels) and since 1750 (inset panels).

This lesson will serve as an overview of the motivation, values, and principles necessary to enhance character and leadership development. This represents a portion of the Introduction to Agriculture, Food, and Natural Resources (AFNR) series in Nebraska middle and high school agricultural education.

The goal of this module is to explore some of the factors that might be associated with an individual's level of concern about the environment and global warming. Crosstabulations, frequency distributions, and bar charts will be used.

Short Description:
George Washington Owens was the son of former slaves who migrated to Kansas in the early 1870s to find free land, finally settling in Wabaunsee County, Kansas, near Alma. It was there that he was born in 1875. In his handwritten autobiography, Owens chronicles the difficulties and successes of working hard growing up on the plains and as a student at District School #3 of Alma, and then at Kansas State Agricultural College. After learning that no African American had graduated from KSAC (now Kansas State University), “he resolved to be the first.” He did so, graduating in 1899. Owens continues by describing how he was recruited to Tuskegee Institute in Alabama to work under Booker T. Washington and George Washington Carver, and the methods he used as head of the dairy herd. While at Tuskegee, Owens recalls the marriage to his wife, Waddie L. Hill, a graduate of Clark University, and the successes of their three children. In 1908 his accomplishments at Tuskegee led Owens to becoming a faculty member at Virginia Normal and Industrial Institute (Virginia State University) where he distinguished himself as head of the agricultural program and a leader in vocational agriculture in the South. Owens recorded his life five years before his death in 1950. Ana Elnora Owens, daughter of George and Waddie Owens, donated the autobiography, photographs, and other documents, to the Richard L.D. and Marjorie J. Morse Department of Special Collections, Hale Library, in 1978.

Word Count: 4377

(Note: This resource's metadata has been created automatically as part of a bulk import process by reformatting and/or combining the information that the author initially provided. As a result, there may be errors in formatting.)

This is a laboratory activity in which students will compare the amount of carbon dioxide in four different sources of gas and determine the carbon dioxide contribution from automobiles. They test ambient air, human exhalation, automobile exhaust, and nearly pure carbon dioxide from a vinegar/baking soda mixture.

The impact of natural disasters is made vivid in this video segment adapted from NOVA. A small town in Iceland, prepared for recurrent avalanches, is devastated when one takes a new and damaging path.

     Many children’s nursery rhymes have interesting origins such as Here We Go Around the Mulberry Bush which originated in an exercise yard for female prisoners in Wakefield Prison in England or Ring Around the Rosie which refers to the Great Plague of 1665 ending with the line “Ashes, ashes, we all fall down” (supposedly everyone dies).   

In this lesson students examine workplace tasks and concepts in agriculture and expand their understanding of agriculture.

This lesson uses centers to reinforce the five senses incorporating backyard science in the wonderful world of nature.

The Center for Food Safety and Applied Nutrition (CFSAN) prepared this online handbook on foodborne pathogenic microorganisms (bacteria, viruses and parasites) and natural toxins. Chapters are arranged under the following headings: Pathogenic Bacteria, Enterovirulent Escherichia Coli Group, Parasitic Protozoa and Worms, Viruses, Natural Toxins, Other Pathogenic Agents, and Appendices. The intent of each chapter is to provide basic facts regarding these organisms and toxins including their characteristics, habitat or source, associated foods, infective dose, characteristic disease symptoms, complications, recent and/or major outbreaks, and any susceptible populations. The chapters also contain minimal information on the analytical methods used to detect, isolate, and/or identify the pathogens or natural toxins.

In this video, NOAA's Deke Arndt, Chief of the Climate Monitoring Branch at the National Climatic Data Center, recaps the temperature and precipitation data for the continental US in summer 2012. It describes how these conditions have led to drought and reduced crop yields.

In this lesson students will learn that the food they are eating contain a variety of things such as nutrients, vitamins, fats, and sugars.

In the open ocean around the Bahamas, pods of wild Spotted Dolphins frolic in the sunshine. Sometimes, they get bored and approach boats. In this educational video, Jonathan joins dolphin expert Wayne Scott Smith to learn how dolphins interact with each other. Jonathan learns how to play the Bandana Game, a game of -keep away- that the dolphins invented and like to play with Scott. Please see the accompanying study guide for educational objectives and discussion points.

Physical activity and/or exercise confers many benefits. It improves our mental outlook and capacity, our self-image and self-confidence, and provides independence for the elderly. Moving can also increase lean body mass and decrease body fat, increases bone mass, and improve heart, lung, and muscle function. Morbidity and mortality are lower in people who are physically active compared to people who are sedentary. Also, the risk is reduced for cardiovascular disease, hypertension, stroke, type II diabetes, cancer, particularly colon and breast, osteoporosis, and gallbladder disease.

Short Description:
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Long Description:
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 35600

ISBN: 978-1-989623-01-5

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Long Description:
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 34450

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Long Description:
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 35480

ISBN: 978-1-998755-06-6

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Part 1 Nutrional Unit for Animal Science. This lesson goes over 6 basic nutrients.  AFNR.HS.2.2.a Demonstrate management techniques that ensure animal welfare.AFNR.HS.2.2.b Analyze procedures to ensure that animal products are safe for consumption.

Part 2 Nutritional Unit for Animal Science. This lesson goes over 6 basic nutrients in relation to what they provide for the animal's body. AFNR.HS.2.2.a Demonstrate management techniques that ensure animal welfare.AFNR.HS.2.2.b Analyze procedures to ensure that animal products are safe for consumption.