Students will use the skills of comparing and contrasting to evaluate nutrition labels.
Students will understand the impact of food waste and learn ways to reduce food waste.
Students will compare two recipes and determine the healthier choice by calculating the percentages of nutrients in each.
Students will make informed choices when choosing meals and snacks.
Students will discover why corn, beans, and squash are considered “three sisters” in agriculture.
Students will recognize and classify geometric figures (lines, angles, quadrilaterals) through the lens of building sandwiches.
Students will explore informed food choices by creating a food journal.
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