W1:
Write arguments to support claims in an analysis of substantive topics or texts, using valid reasoning and relevant and sufficient evidence.

Before the Plate: Students will view the 2018 documentary “Before the Plate” and follow Canadian Chef John Horne as he journeys to the source of ten primary food ingredients used in his restaurant. Using critical thinking skills, students will explore the farm-to-table journey of food.

Carbon Hoofprints: Cows and Climate Change: Students explore the carbon cycle and evaluate the carbon footprint of cattle. Using critical thinking skills, students will use the Claim, Evidence, and Reasoning model to determine the effect of cows’ methane production on the environment and investigate the extent cattle contribute to climate change.

Don’t Forget the Eggs!: Students will discover the five culinary functions of eggs by completing a cooking lab comparing recipes with and without eggs. Students will see how eggs leaven, bind, thicken, coat and emulsify our foods.

From Techniques and Traits: This lesson explores common biotechnology methods and their applications in agricultural sciences. Students will examine DNA analysis techniques, become familiar with the process of polymerase chain reaction (PCR), and evaluate methods of DNA analysis as they learn how biological techniques can be used in the process of developing specific traits within a crop.

Genetically Modified Organisms (GMOs) and Organic Foods: Students will determine the presence of DNA in their food by extracting it from a strawberry. Then, students will compare and contrast GMOs and organic foods in order to evaluate the nutrition, safety, economic, geographic and environmental impacts of these agricultural production practices.

Growing a Nation Era 5b: Playing by the Rules: Students will explore the major events and changes in agriculture related to science, technology, and policy in the era of 2001 to the present, taking an in-depth look at how these elements have impacted American families and communities through the passage and enactment of government programs and policies.

Milk: The Scoop on Chemical and Physical Changes: Students apply their knowledge of physical science to dairy products to determine if the changes that take place when turning milk into cheese, butter, yogurt, ice cream, whip cream and other dairy products are physical or chemical changes.

What’s Your pH?: Students will measure the pH of a soil sample and learn how pH affects the availability of nutrient uptake by plants. Students will determine if and how their soil pH should be modified through the application of soil amendments.

W2:
Write informative/explanatory texts to examine and convey complex ideas, concepts, and information clearly and accurately through the effective selection, organization and analysis of content.

A Tale of Two Burgers: Beef and Plant-based Protein: Students will compare the components of beef and plant-based burgers by determining the production and processing methods of each product; evaluate the ingredients and nutritional differences between beef and plant-based products; and discuss different points of view in the agricultural industry concerning plant-based proteins and traditional beef.

Algaculture and Biofuel: Students will use the scientific method to learn about the growth properties of algae and how algae production may be a possible solution to address the global energy crisis. Students will utilize the engineering design process to apply their knowledge about algae growth to create a bioreactor for algae production and discover if biofuel can be made from algae.

Agricultural Production Regions in the United States: Students will investigate U.S. crop and livestock production and analyze the relevance of land use models in contemporary agricultural production.

Beef: Making the Grade: Students will evaluate the USDA grading system for whole cuts of beef and discuss consumer preferences and nutritional differences between grain-finished and grass-finished beef. Students will also distinguish various labels on beef products and discuss reasons for the government’s involvement in agricultural production, processing and distribution of food.

Carbon Hoofprints: Cows and Climate Change: Students explore the carbon cycle and evaluate the carbon footprint of cattle. Using critical thinking skills, students will use the Claim, Evidence, and Reasoning model to determine the effect of cows’ methane production on the environment and investigate the extent cattle contribute to climate change.

Federal Lands: Ranching & Recreating on Common Grounds: Using various forms of maps, students will analyze public lands in the western United States, describe how ranchers raise food and fiber on federally owned land, and discuss different points of view concerning public lands use and public lands grazing.

Global Trade and Interdependence: Students will examine the impacts of the Columbian Exchange and identify the economic and cultural impacts of contemporary global agricultural trade. They will also explore how food choices influence patterns of food production and consumption.

Growing a Nation Era 5b: Playing by the Rules: Students will explore the major events and changes in agriculture related to science, technology, and policy in the era of 2001 to the present, taking an in-depth look at how these elements have impacted American families and communities through the passage and enactment of government programs and policies.

Melons, Mitosis and Meiosis: Students will apply the steps of mitosis and meiosis to learn about the production of both seeded and seedless watermelon. Students will learn about the discovery of colchicine, which made seedless watermelon possible, and use modeling clay and beans to model meiosis and mitosis.

Plant-Soil Interactions: Students will explain the roles of diffusion and active transport in moving nutrients from the soil to the plant; describe the formation of soil and soil horizons; and describe the events in the Great Dust Bowl, how they relate to soil horizons, and how those events affected agricultural practices.

W3:
Write narratives to develop real or imagined experiences or events using effective technique, well-chosen details, and well-structured event sequences.

Melons, Mitosis and Meiosis: Students will apply the steps of mitosis and meiosis to learn about the production of both seeded and seedless watermelon. Students will learn about the discovery of colchicine, which made seedless watermelon possible, and use modeling clay and beans to model meiosis and mitosis.

W4:
Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose and audience.

A Tale of Two Burgers: Beef and Plant-based Protein: Students will compare the components of beef and plant-based burgers by determining the production and processing methods of each product; evaluate the ingredients and nutritional differences between beef and plant-based products; and discuss different points of view in the agricultural industry concerning plant-based proteins and traditional beef.

Algaculture and Biofuel: Students will use the scientific method to learn about the growth properties of algae and how algae production may be a possible solution to address the global energy crisis. Students will utilize the engineering design process to apply their knowledge about algae growth to create a bioreactor for algae production and discover if biofuel can be made from algae.

Concentrate on the Solution: Students will use their knowledge of solutes, solvents and parts per million to analyze fertilizer options that meet plant nutrient requirements, while evaluating costs associated with managing plant nutrients.

Global Trade and Interdependence: Students will examine the impacts of the Columbian Exchange and identify the economic and cultural impacts of contemporary global agricultural trade. They will also explore how food choices influence patterns of food production and consumption.

Milk: The Scoop on Chemical and Physical Changes: Students apply their knowledge of physical science to dairy products to determine if the changes that take place when turning milk into cheese, butter, yogurt, ice cream, whip cream and other dairy products are physical or chemical changes.

What’s Your pH?: Students will measure the pH of a soil sample and learn how pH affects the availability of nutrient uptake by plants. Students will determine if and how their soil pH should be modified through the application of soil amendments.

W7:
Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.

Agricultural Production Regions in the United States: Students will investigate U.S. crop and livestock production and analyze the relevance of land use models in contemporary agricultural production.

Food Science: Bread Dough Challenge: Students explore the phenomenon of what makes bread dough rise. Using baker's yeast, students will observe alcoholic fermentation and its connection to cellular respiration as they are challenged to act as food scientists and develop the best recipe for quick-rising bread dough.

Genetically Modified Organisms (GMOs) and Organic Foods: Students will determine the presence of DNA in their food by extracting it from a strawberry. Then, students will compare and contrast GMOs and organic foods in order to evaluate the nutrition, safety, economic, geographic and environmental impacts of these agricultural production practices.

Herbs and Spices of the World: Students will recognize the difference between a spice and herb, learn how herbs and spices are grown on farms around the world, and participate in a culinary challenge to season popcorn for various cultural cuisines.

Know Your Nitrogen: Students will test for plant-available soil nitrogen and learn how farmers use this test to precisely match fertilizer application to meet crop needs and reduce the amount of nitrogen left in the soil.

Surrounded by Plants: Students identify the importance of plants to human life by surveying their home and neighborhood for plant products used for medicine, aesthetics, fuel products, fiber and food.

The Water Footprint of Food: Explore concepts of sustainability by evaluating the water footprint (WF) of food. Students are introduced to irrigation practices throughout the world, consumptive and non-consumptive water use, and investigate the water requirements for various food crops.

W8:
Gather relevant information from multiple print and digital sources, assess the credibility and accuracy of each source, and integrate the information while avoiding plagiarism.

Herbs and Spices of the World: Students will recognize the difference between a spice and herb, learn how herbs and spices are grown on farms around the world, and participate in a culinary challenge to season popcorn for various cultural cuisines.

Surrounded by Plants: Students identify the importance of plants to human life by surveying their home and neighborhood for plant products used for medicine, aesthetics, fuel products, fiber and food.

W9:
Draw evidence from literary or informational texts to support analysis, reflection and research.

From Techniques and Traits: This lesson explores common biotechnology methods and their applications in agricultural sciences. Students will examine DNA analysis techniques, become familiar with the process of polymerase chain reaction (PCR), and evaluate methods of DNA analysis as they learn how biological techniques can be used in the process of developing specific traits within a crop.

Know Your Nitrogen: Students will test for plant-available soil nitrogen and learn how farmers use this test to precisely match fertilizer application to meet crop needs and reduce the amount of nitrogen left in the soil.

The Green Revolution: Evaluate the agricultural advances of the Green Revolution, discover the contributions of Norman Borlaug, and discuss the impacts of this era from an economic, social, political, and environmental perspective.