Agricultural Literacy Curriculum Matrix
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Students will learn the process of egg production from hen to home, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare Meringue cookies.
Students will identify the farm source of common dietary fats, compare Nutrition Facts labels and perform a taste test of various salad dressings, learn the chemistry of emulsification, and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.
Students will measure the temperature of cold, lukewarm and hot water using a thermometer, learn about the growth of microorganisms by observing yeast growth at varying temperatures and learn proper techniques for hand washing. The use of Glo Germ (TM) gel will visually reinforce the importance of personal hygiene/hand washing.
Students will identify fruits that grow on a tree, bush or vine, classify fruits as pome, drupe, berry, melon, or citrus, perform an experiment about the browning of fruit, and learn drying plums to make prunes.
Students will learn the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.
Students will choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students will then be challenged to plan a meal that costs less than $1.50 per person. Students will prepare, evaluate and eat a lunch meal.
In this lesson students will learn how animals utilize nutrients and energy from food humans cannot digest and convert it to meat, a food rich in zinc, iron, and protein. Students will discover how hamburger is formulated for leanness, compare two kinds of hotdogs, and learn about fish.