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 (UHT) 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. Grades 6-8
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. Grades 6-8
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. Grades 6-8
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. Grades 6-8
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. Grades 6-8
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. Grades 6-8
This lab challenges students to identify the variables involved in handwashing. 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. Grades 6-8
In this lesson 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. Grades 9-12
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. Grades 6-8
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. Grades 6-8
In this activity, 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. Grades 6-8
Students 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. Grades 6-8
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. Grades 6-8
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. Grades 6-8
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. Grades 9-12
Students will explore appropriate serving size and learn how to make good dietary decisions by understanding the components of nutrition as illustrated by MyPlate. Grades 6-8
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. Grades 6-8
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. Grades 6-8
This activity introduces students to a unique and interesting sequence of events related to the nature of scientific discovery. They will explore how scientific discoveries evolve and often lead to unexpected outcomes. While researchers were trying to develop a method of tenderizing beef, they discovered that the process they were researching also decreased the harmful bacteria in meat by 40-60%. This activity teaches students about this process and how it was developed.
Test your students’ understanding of nutrition with this exciting, fast-paced board game. Students take turns rolling a die, moving to different sections of the MyPlate board, and answering basic trivia about healthy eating and food science. The first to “fill their plate” with one trivia card from each section (Fruits, Grains, Vegetables, Protein, and Dairy) wins! In-game bonuses encourage students to exercise, reinforcing personal choice as an important component to a healthy lifestyle. Each gameboard comes with materials for up to five students. Available for purchase or free download. Order this game online from agclassroomstore.com.
This activity can be a supplement to any nutrition lesson. Students will complete puzzles by matching food groups to the nutrients the food group provides and examples of foods within the food group. A digital and paper version is included.
Demonstrate proper handwashing technique, proper surface cleaning and how to prevent the spread of germs. This kit includes a gel, lotion, or a powder which glows when exposed to a long wave UV light. This kit can be purchased from a variety of online retailers, search keyword "Glo Germ."
A "Price is Right" style activity designed to help illustrate the sugar and salt content found in processed foods. This activity can supplement nutrition and food processing lessons.
Through this web quest, students will examine where their food comes from, federal agencies involved in protecting our food supply, how imported foods such as honey present a safety challenge, and what measures are being taken to meet these challenges. This activity can be paired with secondary lessons on food safety.
This activity introduces students to food irradiation. Students will work in teams to conduct research on irradiation, analyze public opinion, and discover some of the advantages of this process.
Based on the popular TV game show, “Who Wants to be a Millionaire?”, this activity allows students to put their food safety knowledge to the test. It reinforces safe food handling practices, promotes cooperative learning, encourages class participation, and reviews food safety in a fun, interactive way. On Day 1, students create their own evaluation questions based on what they’ve learned from the Dr. X and the Quest for Food Safety video, activities, and labs. Then, on Day 2, they play the game, using the questions as an evaluation exercise.
This activity can supplement any nutrition lesson. Students will identify portion sizes for food and compare them with common every-day items through a "Grab Bag" activity.
This 20-minute activity allows students to apply their knowledge of reading food labels and identifying the nutrient content of food. Students work in groups and are challenged to create a nutritious meal with processed foods. This is an ideal capstone activity for a lesson on reading food labels and determining the nutrient content of foods.
Students will divide into teams and select a bacterium from The 12 Most Unwanted Bacteria handout to research. Each team will create a food safety portfolio and conduct an innovative presentation. Each team will be able to recognize the foodborne illness that the bacterium causes and understand how to control that bacterium.
This book covers early history, cultivation, processing, and nutritional importance of grains. One chapter is dedicated to each grain, including wheat, rice, corn, millet and barley, and oats and rye. The two-column text reads easily and is full of informative material.
In the early 1880s, people did not understand why food spoiled. Louis Pasteur discovered that small germs cause spoilage. He began working on a process that would help food last longer. Inside this graphic novel, the reader learns about the experiments Pasteur conducted and the process of pasteurization.
This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical reference provides the facts on all aspects of each food's unique story. Feature spreads shine a spotlight on influential international cuisines and the local foods that built them. The Story of Food explains how foods have become the cornerstone of our culture, from their origins to how they are eaten and their place in world cuisine.
This excellent book describes how foods from North and South America changed eating around the world. It focuses on corn, beans, peppers, peanuts, potatoes, tomatoes, and chocolate but also includes other foods that originated in the Americas. Can you imagine Italian food without the tomato? Indian curries without the pepper? German or Irish food without the potato? Corn is now the most widely grown grain in the world. This book details the history of those transitions and is illustrated with historic artwork and modern photos. For anyone wishing to understand the real gold found in America, this book is an essential read.
The Nutrition Ag Mag is an agricultural magazine for students. This issue focuses on nutrition with segments highlighting physical fitness, career options, making healthy dietary choices, and how to read a food label. The entire publication can be viewed online.
Make cheese in your classroom using the same fast methods as industry. This kit includes the recipe to make cheese (also available to download), cheesecloth, and two different types of rennet - one from an organic animal source and one from a genetically modified yeast source. You add water, powdered milk, and buttermilk. This is a great activity for exploring enzymes and chemistry as well as the benefits and concerns surrounding genetic modification. Order this kit online from agclassroomstore.com.
We're spoiling milk for science! This kit provides your students with the chance to experiment with different variables that affect something most of them drink every day. This experiment can be used to model the scientific process or to get kids thinking about how scientists and quality control workers keep them safe and healthy every day. The kit includes six test tubes with caps, one test tube stand, a bottle of methylene blue, a carton of UHT milk, and instructions. Order this kit online from agclassroomstore.com.
These full-color, life-size cardboard photographs of 200 commonly eaten foods are pictured in portion sizes with nutrition information presented in label format on the back. A perfect hands-on tool for teaching food and nutrition concepts! Included with your purchase are the Food Models and Leader Guide. Order this kit online from agclassroomstore.com.
This kit is designed to support various forms of homeschool, virtual learning, and online classes by providing ready-to-use supplies to facilitate hands-on learning and discovery. The kit contains materials for one student to complete a variety of activities found in the following lessons: What's on MyPlate? (Activity 1); Get Popping! (Interest Approach—Engagement); Cultures, Food, and Communities Around the World (Activity 1); Cheesemaking: From Liquid to Solid (Activity 1); By Land, Air, or Sea (Activities 2 & 3). Order this kit online fromagclassroomstore.com.
This fabric map is an excellent resource for "hands-on" geography activities. The cotton fabric washes well and can be taken outside. Countries and their capitals, and major bodies of water are identified. Each map has been serged around the edges. Order the map individually, or add on a set of Herbs and Spices Cards, Where in the World Food Cards, or Lunch Cards. Students will use the cards to identify where in the world each of the foods come from. Order this map online from agclassroomstore.com.
America’s Heartland is a magazine-style, half-hour video series. The website and YouTube channel offer more than 700 episodes about farmers and ranchers providing food, fuel, and fiber for America and the world. The series strives to give urban viewers a better understanding of the challenges and opportunities facing modern agriculture today by providing informative and compelling stories about topics ranging from agricultural technology to consumer issues to crop sustainability. Video segments can be viewed from the website or YouTube and can be easily integrated into classroom discussions. Visit the website and search for videos by topic (e.g., dairy farm, cotton, cattle ranch, etc.).
This animated feature celebrates 17th-century citizen-scientist Antonie van Leeuwenhoek, whose discoveries of microbes changed our view of the biological world. Also available in Spanish.
In three minutes, learn how a food processing company has discovered a more environmentally friendly method for processing pickles. This method disposes of the pickling salt which can seep into wetlands and contaminate the soil.
This video highlights dairy farmers and their families. See many different dairy farms, learn about how they care for animals, dairy farmer's priorities in animal welfare, and how dairy farms utilize their resources to increase their sustainability and decrease their environmental footprint.
The "Eat Happy Project" is a British YouTube channel aimed to help children to understand more about food; where it comes from and how to cook it. Online Field Trips have taken schoolchildren from their classrooms to citrus groves in Valencia, Paddy fields in Thailand and banana plantations in Costa Rica, allowing them to interact with food growers and suppliers from all over the world. Browse the entire YouTube Channel or go directly to topic-specific playlists including Healthy Eating (ages 5-7) or (ages 7-11), Online Field Trips, Food Around the World, How Does Your Food Grow, and From Farm to Fork.
Designed for the classroom, this collection of short videos showcases an egg’s journey from the hen house to our plates. This flexible series includes seven videos that give an in-depth explanation of an egg’s journey; from the barn experience to environmental management and from the egg itself to the homes of families nationwide.
This DVD, narrated by children, follows "The City Guy," an adult who thinks he knows where food comes from (the grocery store), as he visits three different farms to learn where food really comes from and what it takes to produce it. Interesting even for those who have experience in farming and food production! This video is available on DVD or YouTube. Order this DVD online from agclassroomstore.com.
This 26-minute program from the Gee Whiz in Agriculture series explores a dairy food processing plant that makes many of our favorite foods, such as cheese, butter, and ice cream. Why "milk does a body good" and why it's considered nature's most perfect food are emphasized. A direct comparison of the nutrient values of milk and soft drinks are made, along with other nutritional considerations. This video can be purchased on DVD or accessed on YouTube.
This 27-minute DVD teaches students where milk comes from, how milk is transported and processed, and how milk contributes to a nutritious diet. Order this DVD online from agclassroomstore.com.
Take a Field Trip! through the dairy to discover how milk gets in the carton. Whether you're dipping or pouring, milk is an essential part of our diet.
"Portion size is the key to the American obesity epidemic," said James Painter, chair of Eastern Illinois University's School of Family and Consumer Sciences. He believed that healthy choices could be found in every fast-food restaurant. To prove his point, he followed two graduate students--254-pound Aaron and 111-pound Ellen--who ate portions suitable to their body types for a month. They could chose only foods from 10 fast-food restaurants and gas stations. Both ended up losing weight and lowering their cholesterol. While Portion Size Me showcases the details of the study, Portion Size Me Too highlights how they did it. Students will enjoy the details of how to make healthier choices at their favorite fast-food restaurants.
1-hour recorded field trip to the Marzetti Innovation Center in Columbus Ohio. Learn how soybean oil is used to create dressings, dips, sauces and bakery items for the T. Marzetti Company. The field trip highlights the science used to develop these products and introduces students to numerous careers in the food science industry.
Farming is being revolutionized by a technological wave. This 12-minute video highlights technological advancements in both animal and plant agriculture. Learn how drones, robots, GPS systems, hydroponics, vertical farming systems, and more can help grow and harvest crops more efficiently. You can also see tools used in livestock production such as activity monitors, thermal imaging tools, and 3-D imaging which assist farmers in keeping their animals healthy.
Watch this 4-minute video clip to teach about the dairy farm. Students will learn about what dairy cows eat and how they are cared for to produce the milk we drink and the dairy products we consume.
Take a virtual tour of three different egg farms. Learn why each farmer chose their career, how their farm manages their ecological footprint and how they conserve natural resources all while raising the laying hens that produce eggs for our food supply.
Use this 30" x 26" MyPlate poster to teach your students about food groups and healthy eating. MyPlate is the USDA’s visual nutrition guide, which depicts a place setting showing the five food groups and the relative proportions they take up in a healthy diet. MyPlate provides a simple, highly visual approach to nutrition that is directly applicable to daily life. Order this poster online from agclassroomstore.com.
How would you rather eat calcium, fiber, iron, protein, vitamin C, and zinc? This set of posters provides examples of foods that fit into each category and includes nutrition information about each.
This six-page informational sheet describes the process of how nuts are grown and harvested, how they get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.
This 42" x 42" bulletin board uses the skill of "telling time" to help students understand the time it takes to grow, process, and produce the ingredients of a pizza. It can easily be used to teach concepts of time, community involvement, raw to finished products, careers, and much more. The hands of the clock are movable. An activity sheet is included to demonstrate to students just how long it really takes to make a pizza. You'd be surprised! Order this bulletin board online from agclassroomstore.com.
In a society with so many choices and a bewildering array of options, it's important to learn about healthful eating and active living. Students need to discover the connection between their food and the farm, learn facts about food and nutrition, and explore ways to be more active. This 42" x 42" nutrition bulletin board emphasizes the importance of making healthy choices that will last a lifetime. Order this bulletin board online from agclassroomstore.com.
This 42" x 25" bulletin board teaches students about the production of the ingredients in hamburgers. A large picture of a hamburger is featured in the middle of the bulletin board and pictures of the ingredients and their descriptions are in each corner. An envelope asking students to vote for "Who makes the best burger?" is included. The envelope can be removed after the voting to display the words "FARMERS and RANCHERS." The bulletin board is mailed in a reusable storage tube. Order this bulletin board online from agclassroomstore.com.
This article supplements lessons regarding food safety and food processing from the farm to the grocery store. Learn about an antimicrobial formulation, approved by the US Food and Drug Administration, that has been formulated to reduce the risk of food-borne pathogens that could contaminate fresh produce. The antimicrobial wash is a combination of lactic acid, fruit acids, and hydrogen peroxide proven to reduce pathogens up to 99.99 percent.
This free, downloadable 60-page booklet contains seven basic food science experiments designed for middle and high school students. Includes teacher/student activity guides.
A treasure trove of scientific and comprehensive food safety information in one user-friendly, alphabetical format. Use this guide as a research tool for reinforcing the science concepts in the video, performing the activities and labs, and to further enhance your knowledge of food safety.
Hands-on, inquiry-based, and relevant to every student’s life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments, each of which includes a full set of both student and teacher pages, challenges students to take on the role of scientist and chef as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure. What better topic than food to engage students to explore science in the natural world?
Learn about the safety system and protocols farmers and farm workers must follow while growing and harvesting lettuce and other leafy greens grown in Arizona. After an E. coli outbreak in 2006 the leafy green industry began approaching food safety in a new way. Learn the steps taken to protect your salad from foodborne illness.
See a collection of articles reporting the results of various research projects carried out by the United States Department of Agriculture. These articles can help secondary students make connections with topics such as food, nutrition, and overall health.
"Discover Dairy" is an educational website for teachers and students. The website includes elementary level videos about the dairy farm, lesson plans for teachers, and activities.
The Eggs in Schools website has a variety of classroom resources and tools including virtual field trips, activities, games, cooking videos, and lesson plans.
The Fight Bac website contains many helpful resources for teachers. You will find information about preventing foodborne illness, proper hand washing, kids games, activities, brochures, flyers, and video clips to enhance your lesson plans.
The Peter Menzel Photography website provides an archive of the photos included in the Hungry Planet book, which depict everything an average family consumes in a week along with the food cost. These portraits provide a glimpse into kitchens from Norway to China to Mexico, raising questions about how culture and environment influence the cost and calories of diets around the world.
The Labels Unwrapped project was launched to address the frustration and confusion caused by food labels. Laws and regulations that govern the labeling of food products are complex and, in some instances, ambiguous. Because everyone eats food every day, the creators of this site wanted to unwrap the law behind the labels on various types of food products and provide an accessible informational resource for anyone who wants to better understand the language and imagery that can both inform and confuse consumers.
Tired of higher food prices? The food industry is focusing on tighter cost controls to hold the line against future increases. But you might be surprised to see what worries food executives most. Explore the importance of transportation in the food supply chain using this article from Dirt to Dinner.
MyPlate is the USDA's food guidance symbol that illustrates the five food groups using the familiar image of a place setting for a meal. A wide variety of resources are provided on the associated MyPlate website.
This online special collections exhibit from the USDA National Agricultural Library includes sections on the early history of the dairy industry, government contributions to dairying, and research in the private sector.
Ever wonder what foods the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline! Food history presents a fascinating buffet of popular lore and contradictory facts. Some people will tell you it's impossible to express this topic in exact timeline format. They are correct. Most foods we eat are not invented; they evolve.
The scientific voice of the sugar industry, this website offers resources about real sugar from sugar beets and sugar cane with the goal of enhancing consumer understanding and confidence in the role that sugar plays in a nutritious, balanced, and enjoyable diet.
Food safety and science come together with these virtual labs. Students can see and practice some of the laboratory techniques used by researchers and food scientists. Visit the website to see eight virtual labs including Testing for Corn Mold, Bacteria Sampling, Gram Staining, Using the Microscope, The pH Scale and Meter Calibration, Testing and Adjusting pH, Understanding Water Activity, and Controlling Water Activity in Food.
Would you like to learn more about the ingredients in your food? Common questions about our food include: Does it contain GMOs? Does the packaging contain BPA? and What are the ingredients? This website contains detailed information about these topics for common foods such as soups, sauces, juices, pasta, crackers, and cookies.
