Students will learn about the benefits of seaweed and discover the impact that seaweed can have on climate change, the environment, and human health.
Students will learn more about geography by identifying areas of the world where food is produced, identifying networks of food movement, and making inferences about how food goes from farm to table.
Students will better understand nutrition labels and healthy alternatives by comparing and contrasting nutrition labels from two brand name snack foods (chips) and by creating their own healthy version of hot chips using a variety of spices.
Students will use the skills of comparing and contrasting to evaluate nutrition labels (functional/informational texts) of a variety of foods.
Students will understand the impacts of agriculture on the environment and identify foods that are better for the environment by learning about and tasting alternative food sources such as seaweed and grasshoppers.
Students will learn about and calculate angles in nature by learning about honey bees’ “waggle” dance and tasting various samples of honey.
Students will practice reading and math skills while creating a unique recipe using seasonal ingredients in order to learn about seasonality.
Students will be able to understand the characteristics of mixtures and solutions by creating their own salad dressings.
Students will create a recipe similar to one that could be in refugee camps, identify ways to be more understanding of others’ relationship with food.
Students will research neighborhoods in their city and create a signature pizza representing a neighborhood/area of their choice.
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