MP1:
Make sense of problems and persevere in solving them.

A “Sour” Subject: Students will learn about the growth and production of citrus fruits and participate in an activity where they use skills of observation and mathematical computation to compare and contrast grapefruits and lemons.

A Day Without Dairy: Students will create, read and interpret graphs relating to the economic importance of the dairy industry and be challenged to understand the economic consequences of a day without dairy.

A Rafter of Turkeys: Students will learn about the domestication and life cycle of the turkey, recognize how turkeys are raised on farms and identify turkey products.

Build it Better: Students will investigate animal handling preferences and design a cattle corral system that is durable, efficient and effective. Students will also discover the skills needed to be an agricultural engineer.

Corn an A-maizing Plant: Food, Fuel and Plastic: Students will examine the growth, composition, history and uses of corn through a close reading activity, discussion of renewable and non-renewable resources, and hands-on exploration of bioplastics made from corn.

Eggs in the World of Food Choices: Students will learn about geographic, economic, human and cultural influences on food choices around the world and conduct research to learn about the influences behind an international egg recipe.

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: Fruits: Students will identify fruits that grow on a tree, bush or vine; classify fruits as pome, drupe, berry, melon or citrus; perform an experiment about the browning of fruit; and learn drying plums to make prunes.

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

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.

FoodMASTER: Vegetables: Students will measure the weight and length or circumference of various vegetables. After studying the vegetables, students will classify the vegetables based on plant parts and explore chemical reactions from cooking colored vegetables in acidic and basic water. Students will also use a variety of vegetables to prepare soup.

Let’s Raise a Barn: Students will explore the benefits and functions of different types of barns and use problem-solving skills to build a model of a hay barn that meets specific requirements.

Luscious Leaves: The purpose of this lesson is to review the functions of plant leaves and to develop an understanding of leaves as edible parts of some plants. Many edible leaves are part of a healthy diet and are a good source of vitamin A.

Milk Makin’ Math: Students will learn about the numerous career opportunities involved in the dairy industry; they will also practice real world math problems related to specific careers within the industry. 

Nutritional Value of Fresh Produce: Students will learn 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.

Roll of the Genes: Students will learn about genes and how they affect important traits such as growth, reproduction, disease resistance and behavior. Students will also discover the responsibilities of an animal geneticist.

That Was Then, This Is Now: Students will learn about food prices and how they have changed over time as they perform mathematical computations, analyze data charts, and compare and contrast statistical information.

MP2:
Reason abstractly and quantitatively.

A Rafter of Turkeys: Students will learn about the domestication and life cycle of the turkey, recognize how turkeys are raised on farms and identify turkey products.

Build-a-Calf Workshop: Students will explore concepts of heredity in beef cattle and identify dominant and recessive traits.

Eggs in the World of Food Choices: Students will learn about geographic, economic, human and cultural influences on food choices around the world and conduct research to learn about the influences behind an international egg recipe.

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 will learn 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.

Milk Makin’ Math: Students will learn about the numerous career opportunities involved in the dairy industry; they will also practice real world math problems related to specific careers within the industry.

More Than One Grain of Rice: Students will learn about the cultivation and parts of rice while also covering subjects, including mathematics, economics and geography. Activities include reading “One Grain of Rice” by Demi and removing the hull, bran and germ from grains of rice.

Peas in a Pod: Students will explore the concept of inherited traits and understand the significance of Gregor Mendel's discoveries related to heredity.

Roll of the Genes: Students will learn about genes and how they affect important traits such as growth, reproduction, disease resistance and behavior. Students will also discover the responsibilities of an animal geneticist.

Six Kinds Do It All: The purpose of this lesson is for students to become familiar with the six kinds of simple machines—the inclined plane, pulley, screw, wedge, lever, and wheel and axle. These machines are combined to form complex machines.

Types by Texture: Students will learn about soil texture and determine the texture of several soil samples.

What’s Our Soil Worth?: Students determine that topsoil is a limited resource with economic value and use an apple to represent how Earth’s land resources are used.

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.

MP3:
Construct viable arguments and critique the reasoning of others.

Plant Growth Affects the Soil: Students will recognize nitrogen, phosphorus and potassium as soil nutrients, learn that plants use soil nutrients as they grow, and discover that fertilizer replaces depleted nutrients. Students will also analyze information on seed packets to learn more about the needs that different plants have for growth.

MP4:
Model with mathematics.

A “Sour” Subject: Students will learn about the growth and production of citrus fruits and participate in an activity where they use skills of observation and mathematical computation to compare and contrast grapefruits and lemons.

A Day Without Dairy: Students will create, read and interpret graphs relating to the economic importance of the dairy industry and be challenged to understand the economic consequences of a day without dairy.

Build it Better: Students will investigate animal handling preferences and design a cattle corral system that is durable, efficient and effective. Students will also discover the skills needed to be an agricultural engineer.

Cotton's American Journey: Students investigate the impact of cotton on the history and culture of the United States.

Customary & Metric Food Measurement: Students will use food and farming as a basis for exploring the concepts of estimating and measuring using customary and metric units of measurements.

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.

FoodMASTER: Fruits: Students will identify fruits that grow on a tree, bush or vine; classify fruits as pome, drupe, berry, melon or citrus; perform an experiment about the browning of fruit; and learn drying plums to make prunes.

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.

FoodMASTER: Vegetables: Students will measure the weight and length or circumference of various vegetables. After studying the vegetables, students will classify the vegetables based on plant parts and explore chemical reactions from cooking colored vegetables in acidic and basic water. Students will also use a variety of vegetables to prepare soup.

Get Growing: Students design a green bean planter and explore planting specifications for green bean seeds.

Grocery Store Problem Solving: Students will use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Activities include analyzing grocery ads, assessing the nutrition and cost of meals, and exploring diets around the world.

How Weather Impacts Farms: Students explore different types of weather and discover how weather conditions can impact farms.

Luscious Leaves: The purpose of this lesson is to review the functions of plant leaves and to develop an understanding of leaves as edible parts of some plants. Many edible leaves are part of a healthy diet and are a good source of vitamin A.

Made to Move: The purpose of this activity is for students to use simple machines to examine the relationships between force and motion. Students will complete a science journal and participate in group activities demonstrating the use of simple machines.

Overfishing and Aquaculture: Students will discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to learn how overfishing can damage the ocean ecosystem.

Peas in a Pod: Students will explore the concept of inherited traits and understand the significance of Gregor Mendel's discoveries related to heredity.

Pizza Time!: This lesson uses pizza as a basis for learning about agriculture, geography and mathematics.

Plant Growth Affects the Soil: Students will recognize nitrogen, phosphorus and potassium as soil nutrients, learn that plants use soil nutrients as they grow, and discover that fertilizer replaces depleted nutrients. Students will also analyze information on seed packets to learn more about the needs that different plants have for growth.

Plants Around You: Students will categorize plants into groups, describe what plants need for healthy growth, and start their own garden by planting seeds inside a cup.

Soil Texture and Water Percolation: Students will determine the water holding and draining capacities of different soils and investigate how organic matter affects the amount of water soil will hold.

Tasty Testing: Students discover the geographic regions where basil, oregano, and cilantro have cultural significance; understand the role of evaporation in herb drying; and recognize the different properties of dried and fresh herbs.

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.

MP5:
Use appropriate tools strategically.

Enjoying the Harvest: Students will identify the parts of a wheat plant and wheat kernel and investigate the process of milling wheat kernels into flour.

Farming in a Glove: Students observe how a seed sprouts and investigate the conditions necessary for germination to occur.

How Does Your Garden Grow?: Students synthesize what they know about soils, plants and the environment to plan a garden, present their plans, and explain why they made the decisions that they did.

How Weather Impacts Farms: Students explore different types of weather and discover how weather conditions can impact farms.

Let’s Raise a Barn: Students will explore the benefits and functions of different types of barns and use problem-solving skills to build a model of a hay barn that meets specific requirements.

Made to Move: The purpose of this activity is for students to use simple machines to examine the relationships between force and motion. Students will complete a science journal and participate in group activities demonstrating the use of simple machines.

Pigs on the Farm: Students will explore the basic needs of animals and create a model of a modern pig barn that will help farmers meet the needs of animals.

Plants Around You: Students will categorize plants into groups, describe what plants need for healthy growth, and start their own garden by planting seeds inside a cup.

Pumpkins… Not Just For Halloween: Students will learn a variety of subjects including history, science, nutrition and math through the study of pumpkins. Activities include estimating the size and weight of pumpkins, sprouting pumpkin seeds and making pumpkin pie in a bag.

Tasty Testing: Students discover the geographic regions where basil, oregano, and cilantro have cultural significance; understand the role of evaporation in herb drying; and recognize the different properties of dried and fresh herbs.

Think in Pictures: Like Dr. Grandin: Students will compare agricultural inventors and inventions by creating a timeline of important dates, explore cattle flight zones, and work as agricultural engineers to design a corral system that uses the research of Dr. Temple Grandin.

Water Supply: Students observe the change of water states as it moves through the water cycle.

MP6:
Attend to precision.

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.

Enjoying the Harvest: Students will identify the parts of a wheat plant and wheat kernel and investigate the process of milling wheat kernels into flour.

Pizza Time!: This lesson uses pizza as a basis for learning about agriculture, geography and mathematics.

Pumpkins… Not Just For Halloween: Students will learn a variety of subjects including history, science, nutrition and math through the study of pumpkins. Activities include estimating the size and weight of pumpkins, sprouting pumpkin seeds and making pumpkin pie in a bag.

Types by Texture: Students will learn about soil texture and determine the texture of several soil samples.

MP7:
Look for and make use of structure.

Overfishing and Aquaculture: Students will discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to learn how overfishing can damage the ocean ecosystem.