Standard 1:
Students will comprehend concepts related to health promotion and disease prevention to enhance health.

A Closer Look at Fats: This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label—including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.

Blue’s the Clue: Scouring Milk for Science: This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UTH) milk to observe how different temperatures (hot, room temperature, cool and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

FoodMASTER Middle: Food Safety: Students will understand water-based state changes that occur at varying temperatures, recognize the importance of the proper hand washing technique for general health and disease prevention, understand the factors that impact mold growth and their application to food safety, and explore ways to prevent foodborne illness.

Hands Off, Bacteria!: This lab challenges students to identify the variables involved in hand-washing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data.

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.

Nutrients to Get Less of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.

Outbreak Alert—Shigella: Students will analyze a real-life foodborne illness outbreak. They will assume the role of FBI (FoodBorne Illness) investigators to plot out the steps and identify the questions to ask in order to get to the source of the outbreak. Students will discuss and compare their investigative approaches to the actual public health investigation.

Supermarket Smarts: Students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation.

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 Bacteria: This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.

Understanding MyPlate: Students will explore appropriate serving size and learn how to make good 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-M-2:
Describe the relationship between positive health behaviors and the prevention of injury, illness, disease and premature death.

Blue’s the Clue: Scouring Milk for Science: This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UTH) milk to observe how different temperatures (hot, room temperature, cool and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

Hands Off, Bacteria!: This lab challenges students to identify the variables involved in hand-washing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data.

Nutrients to Get Less of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the nutrition facts label to measure sodium and sugar intake.

Outbreak Alert—Shigella: Students will analyze a real-life foodborne illness outbreak. They will assume the role of FBI (FoodBorne Illness) investigators to plot out the steps and identify the questions to ask in order to get to the source of the outbreak. Students will discuss and compare their investigative approaches to the actual public health investigation.

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 will explore appropriate serving size and learn how to make good 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:
Students will analyze the influence of family, peers, culture, media, technology and other factors on health behaviors.

Blue’s the Clue: Scouring Milk for Science: This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UTH) milk to observe how different temperatures (hot, room temperature, cool and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

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 costs of meals, and exploring diets around the world.

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.

Nutrients to Get Less of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.

Benchmark 2-M-1:
Describe the influence of others on health beliefs, practices, and behaviors.

Blue’s the Clue: Scouring Milk for Science: This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UTH) milk to observe how different temperatures (hot, room temperature, cool and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

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 costs of meals, and exploring diets around the world.

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.

GLE 2-M-1.1:
Explain how the perceptions of cultural and peer norms influence healthy and unhealthy behaviors.

Nutrients to Get Less of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.

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

Introducing the Nutrition Facts Label: Explore the features of the Nutrition Facts label with a focus on protein, analyze serving size, and make a Nutrition Facts label for a smoothie.

Nutrients to Get More Of: Students will plan a healthy meal—breakfast—using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals.

Standard 3-M-1:
Utilize resources at home, school, and community to access valid health information and services.

Introducing the Nutrition Facts Label: Explore the features of the Nutrition Facts label with a focus on protein, analyze serving size, and make a Nutrition Facts label for a smoothie.

Nutrients to Get More Of: Students will plan a healthy meal—breakfast—using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals.

Standard 5:
Students will demonstrate the ability to use decision-making skills to enhance health.

Blue’s the Clue: Scouring Milk for Science: This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UTH) milk to observe how different temperatures (hot, room temperature, cool and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

Cooking Right: The Science of Cooking a Hamburger: The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home.

Crossed Up!: Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.

Eggs on the Menu: Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet; identify the function and role of eggs in a recipe; identify forms of technology used on an egg farm; and understand how eggs are classified by size.

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 costs of meals, and exploring diets around the world.

Mastering Mindful Eating: Students will explore hunger, satiety, and mindful eating to discover how our eating habits are impacted by our awareness to physiological signals of hunger or fullness. Students will also practice mindful eating practices and explore portion sizes as they sort foods, create meals using portion-size food models, and track their food using mindful eating practices.

Mystery Juice: Using an inquiry approach, students will develop an investigation to determine the difference between two juices. Food safety will be discussed in relation to the results of the investigations. Students will have the opportunity to discover how pasteurization reduces the number of microorganisms in a food such as juice.

Nutrients to Get Less of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.

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

Walnuts: Naturally Nutritious: Students will interpret and compare nutrition labels to make healthy food choices and learn about the nutritional value of walnuts. Students will also have a walnut taste test and use walnuts in a recipe.

Standard 6:
Students will demonstrate the ability to use goal-setting skills to enhance health.

Nutrients to Get Less of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.

Outbreak Alert—Shigella: Students will analyze a real-life foodborne illness outbreak. They will assume the role of FBI (FoodBorne Illness) investigators to plot out the steps and identify the questions to ask in order to get to the source of the outbreak. Students will discuss and compare their investigative approaches to the actual public health investigation.

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

GLE 6-M-1.1:
Assess personal health practices and health status.

Nutrients to Get Less of: This lesson introduces sodium and sugar as dietary nutrients we should consume less of. Students will identify the foods and beverages they should limit and recognize how to use the Nutrition Facts label to measure sodium and sugar intake.

Outbreak Alert—Shigella: Students will analyze a real-life foodborne illness outbreak. They will assume the role of FBI (FoodBorne Illness) investigators to plot out the steps and identify the questions to ask in order to get to the source of the outbreak. Students will discuss and compare their investigative approaches to the actual public health investigation.

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

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

A Closer Look at Fats: This lesson describes the role of fats in food and in the body, and how they serve as a source of energy. It provides information on different types of fats that are listed on the Nutrition Facts label—including total fat, saturated fat, and trans fat—and defines trans fat and cholesterol. The lesson also includes dietary guidance for fat consumption.

Bring Home the Blue, Not the Flu!: Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures, as well as complete an online module to deepen understanding of specific diseases and their prevention.

Chain of Food: Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.

Cooking Right: The Science of Cooking a Hamburger: The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home.

Crossed Up!: Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.

Eggs on the Menu: Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet; identify the function and role of eggs in a recipe; identify forms of technology used on an egg farm; and understand how eggs are classified by size.

FoodMASTER Middle: Food Safety: Students will understand water-based state changes that occur at varying temperatures, recognize the importance of the proper hand washing technique for general health and disease prevention, understand the factors that impact mold growth and their application to food safety, and explore ways to prevent foodborne illness.

Hands Off, Bacteria!: This lab challenges students to identify the variables involved in hand-washing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data.

Microbes—They’re Everywhere!: Students will explore the varied roles that microorganisms play in the world as well as different methods for controlling their growth. Activities include using a dichotomous key to identify waterborne diseases, comparing effectiveness of hand washing techniques, reading fictional and factual excerpts about microbes, and experimenting with the growth of microorganisms on potato slices.

Supermarket Smarts: Students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation.

Ultra High Pressure Treatment: Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to process food safely in the future. Finally, students will conduct a simulation of high pressure treatment and discover how it destroys bacteria without crushing the food.

Understanding Bacteria: This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.

Walnuts: Naturally Nutritious: Students will interpret and compare nutrition labels to make healthy food choices and learn about the nutritional value of walnuts. Students will also have a walnut taste test and use walnuts in a recipe.

Benchmark 7-M-1:
Demonstrate healthy practices and behaviors that will maintain or improve the health of self and others.

Crossed Up!: Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.

Eggs on the Menu: Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet; identify the function and role of eggs in a recipe; identify forms of technology used on an egg farm; and understand how eggs are classified by size.

Hands Off, Bacteria!: This lab challenges students to identify the variables involved in hand-washing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data.

Outbreak Alert—Shigella: Students will analyze a real-life foodborne illness outbreak. They will assume the role of FBI (FoodBorne Illness) investigators to plot out the steps and identify the questions to ask in order to get to the source of the outbreak. Students will discuss and compare their investigative approaches to the actual public health investigation.

Supermarket Smarts: Students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation.

Ultra High Pressure Treatment: Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to process food safely in the future. Finally, students will conduct a simulation of high pressure treatment and discover how it destroys bacteria without crushing the food.

Understanding Bacteria: This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.

Walnuts: Naturally Nutritious: Students will interpret and compare nutrition labels to make healthy food choices and learn about the nutritional value of walnuts. Students will also have a walnut taste test and use walnuts in a recipe.

GLE 7-M-1.3:
Explain the importance of assuming responsibility for personal health behaviors.

Crossed Up!: Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.

Eggs on the Menu: Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet; identify the function and role of eggs in a recipe; identify forms of technology used on an egg farm; and understand how eggs are classified by size.

Understanding Bacteria: This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.

Benchmark 7-M-2:
Demonstrate behaviors that avoid or reduce health risks to self and others.

Chain of Food: Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.

Cooking Right: The Science of Cooking a Hamburger: The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home.

Crossed Up!: Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.

Eggs on the Menu: Students will learn the versatility, function, and nutritional benefit of eggs in a healthy diet; identify the function and role of eggs in a recipe; identify forms of technology used on an egg farm; and understand how eggs are classified by size.

FoodMASTER Middle: Food Safety: Students will understand water-based state changes that occur at varying temperatures, recognize the importance of the proper hand washing technique for general health and disease prevention, understand the factors that impact mold growth and their application to food safety, and explore ways to prevent foodborne illness.

Hands Off, Bacteria!: This lab challenges students to identify the variables involved in hand-washing. They will design labs to discover the best method for washing their hands to reduce the spread of bacteria. Students will also analyze and present the data.

Microbes—They’re Everywhere!: Students will explore the varied roles that microorganisms play in the world as well as different methods for controlling their growth. Activities include using a dichotomous key to identify waterborne diseases, comparing effectiveness of hand washing techniques, reading fictional and factual excerpts about microbes, and experimenting with the growth of microorganisms on potato slices.

Outbreak Alert—Shigella: Students will analyze a real-life foodborne illness outbreak. They will assume the role of FBI (FoodBorne Illness) investigators to plot out the steps and identify the questions to ask in order to get to the source of the outbreak. Students will discuss and compare their investigative approaches to the actual public health investigation.

Understanding Bacteria: This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.