A grocery store marketing tour I developed for my 10-year-old nephew after noticing that he was interested in how money (particularly buying/selling) worked. The tour took about 1 hour and then about 15-30 minutes for him to pick and purchase the items he wanted with the $10 I gave him. The information in this guide is a compilation of industry stories from primary and secondary sources. I encourage you to do your own research to confirm the accuracy of these stories.I also encourage you to use this as a guide and be ready to adapt and use different examples, different products, etc. depending on what the student is engaging with and what is available at your local grocery store. 

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Producing short-chain fatty acids (SCFAs) is one of our gut microbiota’s key roles. These microbes primarily produce SCFAs from dietary fiber; then the SCFAs reduce inflammation and promote gastrointestinal barrier integrity. The impact of supplemental dietary fiber, or prebiotics, varies among individuals. Is this because individuals respond differently to different prebiotics? Or does a given person respond to various prebiotics similarly? A recent study examined this question using a crossover study in healthy adults. Metabolic responses to the three prebiotics were similar within each individual, and a major determinant of SCFA response was individual identity. Further, higher habitual fiber consumption was associated with elevated basal fecal SCFA concentrations, which was then associated with a smaller prebiotic response. The same effect was seen in culture-based experiments: the participant's microbial SCFA production capacity was negatively associated with their habitual fiber consumption..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This inquiry learning project allows second grade students to work as a team to research and think about what they are eating.

This lesson plan aims to make students pay more attention to what they eat: to think about the ingredients, how to understand them, and how they are processed to create industrial food products.
Chocolate is the focus of this lesson plan; similar learning goals could also be achieved by using different foods, adapting the educational resources available here in an appropriate way.

These resources have been developed in the Europeana Food and Drink project ( www.foodanddrinkeurope.eu ) .

The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.

Geography 430 is an active, creative learning community focused around understanding the changing relationships between people and their environments, the causes and consequences of environmental degradation, strategies for building a more sustainable world, and the methods and approaches that scholars have used to understand human-environment interactions. The primary course objectives are to help geographers, earth scientists, and other professionals to deepen their appreciation for the complexity of human-environment systems and to develop skills that allow them to interpret, analyze, and communicate effectively regarding human-environment interactions in their lives as students, professionals, and citizens.

This course explores how identities, whether of individuals or groups, are produced, maintained, and transformed. Students will be introduced to various theoretical perspectives that deal with identity formation, including constructions of “the normal.” We will explore the utility of these perspectives for understanding identity components such as gender, sexual orientation, race, ethnicity, religion, language, social class, and bodily difference. By semester’s end students will understand better how an individual can be at once cause and consequence of society, a unique agent of social action as well as a social product.

Idioms describing food and eating: This lesson teaches idioms like eat like a bird and dig in. Most students love food, so they’ll love this lesson on idioms describing food and eating.If you want additional lesson plans and support, including teachers’ notes, be sure to register for a free Off2Class account.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"The Mars500 mission was a psychosocial isolation experiment designed to study the effects of long-term space travel on humans, but it also presented a unique opportunity to study human microbiota. Our microbiota play key roles in our health and are thus important subjects of study. However, it is often difficult to distinguish between resident and transient microbes and to control outside variables, but in the Mars500 mission the subjects were isolated for 520 days while on a standardized diet. Samples were collected during and after the isolation period, and researchers assessed the diversity of their salivary microbiota. While time, diet, and individual subject differences each had a significant impact on microbiota variation, the individual differences between subjects had the greatest influence..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Objectives:
To understand what fruit is.
To explore how fruits are developed.

When I think of school lunches I think about sandwiches, pizza, hot dogs, etc.  In this seminar you will be able to identify common lunch foods in Spanish. You will be able to use these words in school and in the outside world. So plan your next lunch date because you are going to be able to order off the menu in Spanish!ACTFL StandardsCommunication: Interpersonal Communication, Presentational CommunicationCultures: Relating Cultural Practices to PerspectivesComparisons: Cultural ComparisonsLearning TargetI can identify menu itemsHabits of MindApplying past knowledge to new situationsCritical Thinking SkillConstruct MeaningClassifying

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Students will discuss their food preferences and choose a restaurant and a menu based on their preferences. They will learn how to make a Korean dish and which ingredients are needed. They will be able explain it to the classmates at the end. NCSSFL-ACTFL Can-Do Statements:I can state multi-step instructions for completing a process, such as preparing a recipe.I can work with a partner to determine what to order at a restaurant.I can interact with others to ask for restaurant recommendations.

The objective of this lesson is to describe the processes that food goes through from the farm to your plate using lecture, power point, and activities.

The objective of this lesson is to teach kids about food advertising. To compare and contrast the portrayal of real food versus processed food in the media.

To understand how food ties in with culture and religion. Also, to question what the impacts of human food consumption are.

To get students to start thinking about food trade. Where does our food come from?

A lesson plan filled with activities that will encourage students to think about eating behavior. Students will also be able to about nutritional value and how important it is to eat real food.

This reading seminar examines land, water, food, and climate in a changing world, with an emphasis on key scientific questions about the connections between natural resources and food production. Students read and discuss papers on a range of topics, including water and land resources, climate change, demography, agroecology, biotechnology, trade, and food security. The readings are supplemented by short lectures that provide context and summarize main points. The seminar provides a broad perspective on one of the defining global issues of this century. Students consider scientific controversies as well as areas of general agreement and examine practical solutions for addressing critical problems.

This Coptic website contains a section for learning languages. In the Arabic learning section, there are nineteen different categories including the alphabet, grammar, numbers, and groups of vocabulary words used in daily life, such as women's clothing and insects. The vocabulary in these categories include labeled illustrations.