Standard 1:
Comprehend concepts related to health promotion and disease prevention to enhance health.

Animal or Plant?: Students investigate the sources of different foods and examine the importance of eating a variety of nutritious foods.

Backpack Garden: Through project-based learning, students use school resources to construct and grow a school garden to supplement the school Backpack Program with fresh fruits and vegetables.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Bunches of Berries: Students investigate a variety of berries, discover how and where they are grown, and explore their nutritional benefits.

Cracking Open the Story of Nuts: Students investigate a variety of nuts, discover how and where they are grown, and explore their nutritional benefits.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Eggs: From Hen to Home: Students will trace the production path of eggs—beginning on the farm and ending in their home. Students will identify the culinary uses and nutritional benefits of eggs.

Eggs: Protein MVP: Students will explore the importance of protein to a healthy diet and discover that eggs are a nutritious protein source.

FoodMASTER: Food Safety: Students will measure the temperature of cold, lukewarm and hot water using a thermometer, learn about the growth of microorganisms by observing yeast growth at varying temperatures and learn proper techniques for hand washing. The use of Glo Germ (TM) gel will visually reinforce the importance of personal hygiene/hand washing.

FoodMASTER: Measurement: Students discover where the ingredients in a cookie are made and make chocolate chip oatmeal cookies to practice their measurement skills and fractional mathematics.

FoodMASTER: Milk and Cheese: Students will taste test four different milks while comparing color, texture, taste and cost. In addition, students will read the four milk food labels and complete a table comparing calories, fat and calcium found in the milks. The class will make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey.

Fortified for Health: Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients.

Growing Grains: Students investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits.

Hunger and Malnutrition: Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme Hunger Map.

Luscious Leaves: Students examine the functions of plant leaves and identify leaves as edible parts of some plants.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

Oilseed Crops: Students investigate a variety of oilseed crops, discover how and where they are grown, and explore their nutritional benefits.

Preserving the Powerful Pepper: Students preserve peppers to create their own probiotic food, observe properties of preserved foods and states of matter changes that occur, and discover the health benefits of probiotics.

The Quicker the Better? Food Processing: Students will explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

What’s on MyPlate?: Students will explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate.

Benchmark 1-E-1:
Describe relationships among physical, mental, emotional and social health.

Backpack Garden: Through project-based learning, students use school resources to construct and grow a school garden to supplement the school Backpack Program with fresh fruits and vegetables.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Bunches of Berries: Students investigate a variety of berries, discover how and where they are grown, and explore their nutritional benefits.

Cracking Open the Story of Nuts: Students investigate a variety of nuts, discover how and where they are grown, and explore their nutritional benefits.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Eggs: From Hen to Home: Students will trace the production path of eggs—beginning on the farm and ending in their home. Students will identify the culinary uses and nutritional benefits of eggs.

Eggs: Protein MVP: Students will explore the importance of protein to a healthy diet and discover that eggs are a nutritious protein source.

FoodMASTER: Food Safety: Students will measure the temperature of cold, lukewarm and hot water using a thermometer, learn about the growth of microorganisms by observing yeast growth at varying temperatures and learn proper techniques for hand washing. The use of Glo Germ (TM) gel will visually reinforce the importance of personal hygiene/hand washing.

FoodMASTER: Measurement: Students discover where the ingredients in a cookie are made and make chocolate chip oatmeal cookies to practice their measurement skills and fractional mathematics.

FoodMASTER: Milk and Cheese: Students will taste test four different milks while comparing color, texture, taste and cost. In addition, students will read the four milk food labels and complete a table comparing calories, fat and calcium found in the milks. The class will make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey.

Fortified for Health: Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients.

Growing Grains: Students investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits.

Hunger and Malnutrition: Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme Hunger Map.

Luscious Leaves: Students examine the functions of plant leaves and identify leaves as edible parts of some plants.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

My Farm Web: Students use the visual representation of a web to explore the role of agriculture in their daily lives and understand how most of the necessities of life can be traced back to the farm.

Oilseed Crops: Students investigate a variety of oilseed crops, discover how and where they are grown, and explore their nutritional benefits.

Preserving the Powerful Pepper: Students preserve peppers to create their own probiotic food, observe properties of preserved foods and states of matter changes that occur, and discover the health benefits of probiotics.

The Quicker the Better? Food Processing: Students will explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

What’s on MyPlate?: Students will explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate.

Standard 2:
Analyze the influence of family, peers, culture, media, technology and other factors on health behaviors.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Benchmark 2-E-1:
Identify the influence of culture on health practices and behaviors.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

My Farm Web: Students use the visual representation of a web to explore the role of agriculture in their daily lives and understand how most of the necessities of life can be traced back to the farm.

Standard 3:
Students will demonstrate the ability to access valid information and products and services to enhance health.

Animal or Plant?: Students investigate the sources of different foods and examine the importance of eating a variety of nutritious foods.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

My Life as a Fruit or Vegetable: Students explore the production and distribution of fresh produce.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

Benchmark 3-E-2:
Locate resources from home, school, and the community that provide valid health information.

Animal or Plant?: Students investigate the sources of different foods and examine the importance of eating a variety of nutritious foods.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

My Life as a Fruit or Vegetable: Students explore the production and distribution of fresh produce.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

Standard 5:
Demonstrate the ability to use decision-making skills to enhance health.

Animal or Plant?: Students investigate the sources of different foods and examine the importance of eating a variety of nutritious foods.

A “Sour” Subject: Students investigate the growth and production of citrus fruits and use observation and mathematical computation to compare and contrast grapefruits and lemons.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Bunches of Berries: Students investigate a variety of berries, discover how and where they are grown, and explore their nutritional benefits.

Cracking Open the Story of Nuts: Students investigate a variety of nuts, discover how and where they are grown, and explore their nutritional benefits.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Eggs: Protein MVP: Students will explore the importance of protein to a healthy diet and discover that eggs are a nutritious protein source.

FoodMASTER: Eggs: Students will examine the process of egg production from hen to home, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies.

FoodMASTER: Fats and Oils: Students will identify the farm source of common dietary fats; compare nutrition facts labels and perform a taste test of various salad dressings; learn the chemistry of emulsification; and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.

FoodMASTER: Grains: Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.

FoodMASTER: Meal Management: Students will choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students will then be challenged to plan a meal that costs less than $1.50 per person. Students will prepare, evaluate and eat a lunch meal.

FoodMASTER: Meat, Poultry, and Fish: Students will learn how animals utilize nutrients and energy from food humans cannot digest and convert it to meat—a food rich in zinc, iron and protein. Students will discover how hamburger is formulated for leanness, compare two kinds of hotdogs and learn about fish.

Fortified for Health: Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients.

Give Me Five!: Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle.

Grocery Store Problem Solving: Students use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Students analyze grocery ads, assess the nutrition and cost of meals, and explore diets around the world.

Growing Grains: Students investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits.

In a Nutshell: Students will explore pecan production from farm to fork, simulate the process of grafting and create a nutritious snack.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

My Life as a Fruit or Vegetable: Students explore the production and distribution of fresh produce.

Nutritional Value of Fresh Produce: Students determine that fresh produce is a good source of vitamin A, vitamin C and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.

Nuts About Peanuts!: Students label the parts of a peanut plant on a diagram, follow step-by-step instructions to plant a peanut and use a chart to record the growth of peanut plants.

Oilseed Crops: Students investigate a variety of oilseed crops, discover how and where they are grown, and explore their nutritional benefits.

The Quicker the Better? Food Processing: Students will explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.

Truth or Hogwash?: Students will work in teams to play a game in which they answer true/false questions about swine and then research and develop questions of their own.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

Benchmark 5-E-1:
Choose a healthy option when making a decision.

Animal or Plant?: Students investigate the sources of different foods and examine the importance of eating a variety of nutritious foods.

A “Sour” Subject: Students investigate the growth and production of citrus fruits and use observation and mathematical computation to compare and contrast grapefruits and lemons.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Bunches of Berries: Students investigate a variety of berries, discover how and where they are grown, and explore their nutritional benefits.

Cracking Open the Story of Nuts: Students investigate a variety of nuts, discover how and where they are grown, and explore their nutritional benefits.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Eggs: Protein MVP: Students will explore the importance of protein to a healthy diet and discover that eggs are a nutritious protein source.

FoodMASTER: Eggs: Students will examine the process of egg production from hen to home, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies.

FoodMASTER: Fats and Oils: Students will identify the farm source of common dietary fats; compare nutrition facts labels and perform a taste test of various salad dressings; learn the chemistry of emulsification; and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.

FoodMASTER: Grains: Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.

FoodMASTER: Meal Management: Students will choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students will then be challenged to plan a meal that costs less than $1.50 per person. Students will prepare, evaluate and eat a lunch meal.

FoodMASTER: Meat, Poultry, and Fish: Students will learn how animals utilize nutrients and energy from food humans cannot digest and convert it to meat—a food rich in zinc, iron and protein. Students will discover how hamburger is formulated for leanness, compare two kinds of hotdogs and learn about fish.

Fortified for Health: Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients.

Give Me Five!: Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle.

Grocery Store Problem Solving: Students use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Students analyze grocery ads, assess the nutrition and cost of meals, and explore diets around the world.

Growing Grains: Students investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits.

In a Nutshell: Students will explore pecan production from farm to fork, simulate the process of grafting and create a nutritious snack.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

My Life as a Fruit or Vegetable: Students explore the production and distribution of fresh produce.

Nutritional Value of Fresh Produce: Students determine that fresh produce is a good source of vitamin A, vitamin C and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.

Nuts About Peanuts!: Students label the parts of a peanut plant on a diagram, follow step-by-step instructions to plant a peanut and use a chart to record the growth of peanut plants.

Oilseed Crops: Students investigate a variety of oilseed crops, discover how and where they are grown, and explore their nutritional benefits.

The Quicker the Better? Food Processing: Students will explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.

Truth or Hogwash?: Students will work in teams to play a game in which they answer true/false questions about swine and then research and develop questions of their own.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

GLE 5-E-1.3:
List options in dealing with health-related issues or problems.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Fortified for Health: Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients.

Standard 7:
Demonstrate the ability to practice health-enhancing behaviors and avoid or reduce health risks.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Eggs: From Hen to Home: Students will trace the production path of eggs—beginning on the farm and ending in their home. Students will identify the culinary uses and nutritional benefits of eggs.

FoodMASTER: Eggs: Students will examine the process of egg production from hen to home, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies.

FoodMASTER: Fats and Oils: Students will identify the farm source of common dietary fats; compare nutrition facts labels and perform a taste test of various salad dressings; learn the chemistry of emulsification; and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.

FoodMASTER: Food Safety: Students will measure the temperature of cold, lukewarm and hot water using a thermometer, learn about the growth of microorganisms by observing yeast growth at varying temperatures and learn proper techniques for hand washing. The use of Glo Germ (TM) gel will visually reinforce the importance of personal hygiene/hand washing.

FoodMASTER: Grains: Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.

FoodMASTER: Meal Management: Students will choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students will then be challenged to plan a meal that costs less than $1.50 per person. Students will prepare, evaluate and eat a lunch meal.

FoodMASTER: Meat, Poultry, and Fish: Students will learn how animals utilize nutrients and energy from food humans cannot digest and convert it to meat—a food rich in zinc, iron and protein. Students will discover how hamburger is formulated for leanness, compare two kinds of hotdogs and learn about fish.

FoodMASTER: Milk and Cheese: Students will taste test four different milks while comparing color, texture, taste and cost. In addition, students will read the four milk food labels and complete a table comparing calories, fat and calcium found in the milks. The class will make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey.

Give Me Five!: Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

Nutritional Value of Fresh Produce: Students determine that fresh produce is a good source of vitamin A, vitamin C and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.

Nuts About Peanuts!: Students label the parts of a peanut plant on a diagram, follow step-by-step instructions to plant a peanut and use a chart to record the growth of peanut plants.

Preserving the Powerful Pepper: Students preserve peppers to create their own probiotic food, observe properties of preserved foods and states of matter changes that occur, and discover the health benefits of probiotics.

The Quicker the Better? Food Processing: Students will explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.

Who Grew My Soup?: Students will identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon.

Benchmark 7-E-1:
Examine personal health behaviors.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Edible Numbers: Students will develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.

Eggs: From Hen to Home: Students will trace the production path of eggs—beginning on the farm and ending in their home. Students will identify the culinary uses and nutritional benefits of eggs.

FoodMASTER: Fats and Oils: Students will identify the farm source of common dietary fats; compare nutrition facts labels and perform a taste test of various salad dressings; learn the chemistry of emulsification; and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.

FoodMASTER: Food Safety: Students will measure the temperature of cold, lukewarm and hot water using a thermometer, learn about the growth of microorganisms by observing yeast growth at varying temperatures and learn proper techniques for hand washing. The use of Glo Germ (TM) gel will visually reinforce the importance of personal hygiene/hand washing.

FoodMASTER: Grains: Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.

FoodMASTER: Meal Management: Students will choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students will then be challenged to plan a meal that costs less than $1.50 per person. Students will prepare, evaluate and eat a lunch meal.

FoodMASTER: Meat, Poultry, and Fish: Students will learn how animals utilize nutrients and energy from food humans cannot digest and convert it to meat—a food rich in zinc, iron and protein. Students will discover how hamburger is formulated for leanness, compare two kinds of hotdogs and learn about fish.

Give Me Five!: Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle.

Making Half MyPlate Fruits and Vegetables: The purpose of this lesson is to introduce students to MyPlate (2015-2020 Dietary Guidelines for Americans) and to reinforce the importance of making half your plate fruits and vegetables.

Nutritional Value of Fresh Produce: Students determine that fresh produce is a good source of vitamin A, vitamin C and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.

Benchmark 7-E-2:
Demonstrate a variety of healthy practices and behaviors to maintain or improve personal health.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

FoodMASTER: Eggs: Students will examine the process of egg production from hen to home, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies.

FoodMASTER: Fats and Oils: Students will identify the farm source of common dietary fats; compare nutrition facts labels and perform a taste test of various salad dressings; learn the chemistry of emulsification; and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.

FoodMASTER: Food Safety: Students will measure the temperature of cold, lukewarm and hot water using a thermometer, learn about the growth of microorganisms by observing yeast growth at varying temperatures and learn proper techniques for hand washing. The use of Glo Germ (TM) gel will visually reinforce the importance of personal hygiene/hand washing.

FoodMASTER: Grains: Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.

FoodMASTER: Meal Management: Students will choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students will then be challenged to plan a meal that costs less than $1.50 per person. Students will prepare, evaluate and eat a lunch meal.

FoodMASTER: Meat, Poultry, and Fish: Students will learn how animals utilize nutrients and energy from food humans cannot digest and convert it to meat—a food rich in zinc, iron and protein. Students will discover how hamburger is formulated for leanness, compare two kinds of hotdogs and learn about fish.

FoodMASTER: Milk and Cheese: Students will taste test four different milks while comparing color, texture, taste and cost. In addition, students will read the four milk food labels and complete a table comparing calories, fat and calcium found in the milks. The class will make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey.

Give Me Five!: Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle.

Nutritional Value of Fresh Produce: Students determine that fresh produce is a good source of vitamin A, vitamin C and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.

Nuts About Peanuts!: Students label the parts of a peanut plant on a diagram, follow step-by-step instructions to plant a peanut and use a chart to record the growth of peanut plants.

Preserving the Powerful Pepper: Students preserve peppers to create their own probiotic food, observe properties of preserved foods and states of matter changes that occur, and discover the health benefits of probiotics.

The Quicker the Better? Food Processing: Students will explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.

Who Grew My Soup?: Students will identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon.

Benchmark 7-E-3:
Demonstrate a variety of behaviors that avoid or reduce health risks.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

FoodMASTER: Grains: Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.

FoodMASTER: Meal Management: Students will choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students will then be challenged to plan a meal that costs less than $1.50 per person. Students will prepare, evaluate and eat a lunch meal.

Give Me Five!: Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle.

Nutritional Value of Fresh Produce: Students determine that fresh produce is a good source of vitamin A, vitamin C and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.

The Quicker the Better? Food Processing: Students will explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.

Standard 8:
Students will demonstrate the ability to advocate for personal, family, and community health.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Caring for the Land: Students will explain why people have different opinions regarding soil management and identify cause and effect relationships relating to agriculture and the environment.

Hunger and Malnutrition: Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme Hunger Map.

Benchmark 8-E-2:
Encourage others to make positive health choices.

Bring Home the Blue, Not the Flu!: Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.

Caring for the Land: Students will explain why people have different opinions regarding soil management and identify cause and effect relationships relating to agriculture and the environment.

Hunger and Malnutrition: Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme Hunger Map.