Category: Foods & Nutrition

Periodic Table of Fruits & Vegetables

by K.Graybill • April 27, 2018 • 0 Comments

Looking to incorporate the “farm to table” concept into the fruit and vegetable unit of her 9-12 Basic Foods class, Liz Odle, a teacher at North Platte High School, Nebraska did just that by creating the Periodic Table of Fruits & Vegetables project! A colleague helped her iron out the details and the project was created to accommodate new standards as well as 90 minute periods. This lesson is not only informative, but engaging, and when complete, creates a large periodic table display that is hung in the hall for all students to view! See how she teaches this entire unit below.

Stoplight Foods & Jenga Review Game

by K.Graybill • April 13, 2018 • 0 Comments

The stoplight is such a simple traffic device, but has a universal meaning to pedestrians and drivers in the world of transportation. You may also be familiar with this concept in the nutrition world as it was introduced a few years ago as “Go-Slow-Whoa” or “Stoplight Nutrition”. In order to reinforce healthy food choices, why not implement the universal meaning of the stoplight into an interactive Jenga game? It’s a simple way to reinforce healthy food choices for all age groups.

Teaching About Vegetables

by K.Graybill • March 23, 2018 • 0 Comments

After teaching this unit last year, I knew I had to update my vegetable lessons and activities, especially since we are a 1:1 school with iPads! So, I’ve spent the better part of six months trying to figure out how to make this unit more engaging, both with and without technology! I am super pleased with the results, as are my students! These lessons focus on students’ preexisting knowledge of vegetables, the consumption of vegetables (habits as well as reasons to consume), nutritional value and subgroups and vegetable classifications. Because knife skills are used in the lab options, be sure to cover that information prior to the lab(s)

You Be the Dietician–Breakfast Foods

by K.Graybill • March 2, 2018 • 1 Comment

Do you teach an Advanced Foods and Nutrition class? Looking for a rigorous assignment for students who have a strong understanding of the nutrients? You are in luck as Nikki Heflin, a Family and Consumer Sciences teacher of Indiana shares this breakfast lesson, several lab ideas and concluding assessment, placing students in the role of the dietician. Check out her lesson below!

Exploring Pasta

by K.Graybill • January 5, 2018 • 4 Comments

Pasta is one of my all time favorite units to teach in my Foods unit! Pasta is so easy, versatile, and economical that I feel every student should know how to prepare before they leave high school! I always tell my students that they will never go hungry if they know how to cook pasta. Use the provided slide to navigate through a variety of resources to learn more about pasta as your students complete this assignment and work their way into the lab.

SKITCH: Food Label Information–Mandatory or Voluntary?

by K.Graybill • December 29, 2017 • 0 Comments

One of the first apps we were introduced to when our school went 1:1 was SKITCH. I liked the labeling abilities of this app directly on images and thought it would be a great addition to my junior high lessons. So, I developed this activity around mandatory and voluntary label information that allows students to practice applying the information from their notes directly onto a photo label, showing me they understand the concept. This activity also allowed me to go more paperless as this lesson only uses a half-sheet of paper per student. So, if you’ve never tried this app, here’s an opportunity for you to do so!

Cheese Balls Pantry Raid Lab

by K.Graybill • December 8, 2017 • 0 Comments

Cheese balls are often associated with parties, holidays and potlucks! But why limit them to just those events? I get to a point in the year when I have “a little of this and a little of that” leftover from other labs and taste tests. So I decided to have a pantry raid lab and have students make “cheese balls”. All I had to do was buy a block of cream cheese for each group and provide some parameters for the challenge. See below for more details.

The Digestion Project

by K.Graybill • November 17, 2017 • 2 Comments

There is a huge emphasis on student directed learning and that meant that I would need to change the way I taught digestion. Sure, I could teach the process, all the organs and their functions to my students in a PPT and then give them a test, but that would not be very engaging, creative or student directed in any way. So, below is the new way I will be having my students learn about digestion.

Teaching About Food Waste

by K.Graybill • November 3, 2017 • 7 Comments

This is a topic I’ve wanted to teach for a long time, not only because I practice it, but think it’s an important lesson for everyone to know and implement in their lives! However, that said, I was also a bit nervous introducing this lesson because I didn’t know how my students would receive it. Would they think it interesting and practical? Would they think it old-fashioned and a thing of the past? Would they even engage? Well, I can honestly say that my students were totally with me throughout this entire lesson! They shared personal stories and examples! They embraced the topic and were quite interested in the articles and stories I had them use, as well as the projects they were assigned! In the future and for the record, I will definitely be teaching this unit again, but this time with complete confidence!

Food Origin Project

by K.Graybill • October 6, 2017 • 0 Comments

In the Ethnic Foods class, students study all of the regions of the world. The course begins with “Why do we Eat the Foods we Eat?” This lesson was created to stimulate the ‘investigative minds’ of students, encouraging them to ask questions and seek answers. In the study of American Culture, each region is celebrated with an authentic foods lab. This project was created to get students to understand the influence of other cultures on our own American favorites.

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