Agricultural Literacy Curriculum Matrix
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Students will be introduced to Utah's agricultural limitations and develop perspective and appreciation of early Utah settlers who struggled for self-sufficiency.
Students will understand the process by which Utah became a state and examine the impacts of statehood on Utah’s economy.
Students will learn about Utah watersheds and examine the explosive growth of agriculture and industry in the state of Utah in the 1900s.
Students will get a basic overview of agricultural expansion, Ute history and maltreatment, and the transition from self-sufficiency to specialization.
Students will investigate the relationship between physical geography and Utah's settlement, land use, and economy, assess how natural resources sustain and enhance people's lives, and examine how people affect the geography of Utah.
Students will examine the effects, both positive and negative, of World War II on agriculture.
Students will examine how changes in transportation and technology shifted the focus of agriculture in Utah.
Students will observe the changes that led to modern agricultural trends still seen in Utah and will understand the connection between the environment, farmland, water, and themselves.
Students will explore two of Utah’s most important crops, gaining an understanding of the state’s environment and economy in the process.
Students will develop an understanding of products grown and processed in the state of Utah while learning about supply chains, geography, and agriculture.
Students will observe agricultural trends that set the stage for the new millennium and will connect their new knowledge of history to their present lives and projections for the future.
This lesson introduces students to the relationships between chromosomes, genes, and DNA molecules. Using the example of a strawberry, it also provides activities that clearly show how changes in the DNA of an organism, either naturally or artificially, can cause changes.
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.
In this lesson 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, is a physical or chemical change.
Students will describe the physical properties of materials and observe physical and chemical changes as they learn about the ingredients in pancakes and how maple syrup is harvested from trees.
Students will investigate how light affects plant growth by observing changes in a plant’s growth and movement as light availability is altered through an experiment.
Students will observe and understand that water changes states as it moves through the water cycle.
Students will recognize soil changes in relationship to depth and understand factors associated with soil formation.