Briefly cover all major nutritional and processing aspects of flaxseeds. These seeds are considered wonder crops owing to their nutritional profile.
In this video segment adapted from NOVA, scientists investigate how farming along the Mississippi River impacts floods and what can be done about it.
This video segment from NatureScene features the area of the Congaree Swamp where the high ground and the flood plain meet. Learn how a few feet of difference in elevation on a floodplain can yield drastic changes in what youŰ__Ű__Çll find living there.
In this lesson designed to enhance literacy skills, students learn about the unique environment of southern Florida's Everglades and gain insights into the interrelatedness of living things, nonliving things, and climate.
Students will observe the physical characteristics of flowers and explore the principles of pollination with this 3rd-5th grade lesson. From Bee Dancing to flower direction, this lesson will engage young minds and explore the miracle of flower reproduction with some amazing little pollinators!
Students will observe the physical characteristics of flowers and explore the principles of pollination with this 3rd-5th grade lesson. From Bee Dancing to flower direction, this lesson will engage young minds and explore the miracle of flower reproduction with some amazing little pollinators! Attribution for image used: "Balancing Act" by LadyDragonflyCC - >;< is licensed under CC BY 2.0.
This activity is a guided inquiry by students into balancing ecosystems through food chains and webs.
The series of maps presented here accompany a mixed-method, collaborative, and community-based research project conducted as a part of a field research course in the Department of Sociology, Social Work, and Anthropology at Christopher Newport University.
The project focused on food access and its implications for food security and food justice in Newport News’ Southeast Community, a neighborhood marked by high levels of food insecurity and decades of racial segregation and economic divestment. The U.S. Department of Agriculture defines the Southeast Community of Newport News as a food desert, meaning that census tracts in this part of the city have higher than normal rates of poverty and include many areas that are more than 1-km walking distance from a grocery store or other source of competitively priced, nutritious food.
This lesson offers an understanding of the historic and economic implications of the livestock industry to our state and nation. Learners will recognize the best management practices for specific food animal species, as well as identify the important breeds of each species. This represents a portion of the Introduction to Agriculture, Food, and Natural Resources (AFNR) series in Nebraska middle and high school agricultural education.
In these life science activities, students will participate in field observations of living things & do research of animals they observe to create a food chain & present it to the class. Students will participate in a food web simulation game.
This course explores connections between what we eat and who we are through cross-cultural study of how personal and collective identities, social relations, and economic inequalities are formed and maintained via practices of food production, preparation, and consumption. Discussions are organized around critical discussion of what makes “good” food good (tasty, healthy, authentic, ethical, etc.), and draw on anthropological studies as well as recent writing and films on the politics of food and agriculture. A primary goal of the course is to provide students with conceptual tools to understand and evaluate food systems at local and global levels. Instruction and practice in written and oral communication is provided.
This resource has students role-play as farmers from around the world and consider how agricultural practices are part of climate solutions. This resource includes role-play activities for students to learn more about La Via Campesina, one of the largest social movements around the world. Students get to discuss why they may not have heard of this in their history books and embody La Via Campesina activists.
In this lesson students will create a Food Foldable to be used as a study guide.
Groups will research their food group and create a visual display of their group and explain why they chose the foods they did for that group.
Food! is a freely available community research guide developed by the Smithsonian Science Education Center (SSEC) in partnership with the InterAcademy Partnership as part of the Smithsonian Science for Global Goals project. These Smithsonian Science for Global Goals community research guides use the United Nations Sustainable Development Goals (SDGs) as a framework to focus on sustainable actions that are defined and implemented by students.
Food! is a module broken up into seven parts. Each part contains a series of tasks to complete. Each task contains additional resources to support that task. We have provided a suggested order for the parts and tasks. However, the structure of the guide hopefully allows you to customize your learning experience by selecting which parts, tasks, and resources you would like to utilize and in what order you would like to complete them.
In this lesson students will complete a variety of activities to learn about the Food Pyramid and the importance of eating a variety of healthy foods.
Activity "speed-dating" style with food. Students have 25 conversation promtps related to food and nutrition. Advanced-Low.
Short Description:
Food Safety, Sanitation, and Personal Hygiene 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:
Food Safety, Sanitation, and Personal Hygiene 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: Basic Kitchen and Food Service Management 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: 13462
(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.)
Short Description:
Food Safety, Sanitation, and Personal Hygiene 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:
Food Safety, Sanitation, and Personal Hygiene 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: Basic Kitchen and Food Service Management 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: 14532
ISBN: 978-1-7753524-6-4
(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:
Food Safety, Sanitation, and Personal Hygiene 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:
Food Safety, Sanitation, and Personal Hygiene 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: Basic Kitchen and Food Service Management 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: 14379
(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.)