Food Lesson Plans

Each Food Lesson Plan below was created using The Lesson Builder’s easy-to-use adaptive lesson plan template.

Looking for an activity, and not a whole lesson? It’s fun and easy to Make Your Own Crossword or Make Your Own Word Search. You can also browse Food Crossword Puzzles or Food Word Searches.

Too many choices? You can search lesson plans to find exactly what you need.

Save this page for later:
Bookmark This Page
Share the link:
http://TheLessonBuilder.org/Browse/Physical-Education-and-Health/Food
Share this page:
Show Grades:
Kindergarten:
Lesson PlanTo teach children how even though we might eat different foods, we all eat breakfast, lunch and dinner.(Under 3 ratings)
People Eating Crazy StuffI can tell the difference between storybooks and poems. RL.K.5 I can retell a story. RL.K.2(Under 3 ratings)
Reading Unit 4Students should be able to compare/contrast literature, define unknown vocabulary using textual clues, categorize pictures based on beginning sound, and identify/write sight words.(Under 3 ratings)
Reading Unit 4Students should be able to compare/contrast literature, define unknown vocabulary using textual clues, categorize pictures based on beginning sound, and identify/write sight words.(Under 3 ratings)
Thanksgiving WeekFind out all the favorite foods of the students like to eat on thanksgiving.(Under 3 ratings)
Unit 4 Week 1 Day 1 (Oral Language)SWBAT build background knowledge using robust vocabulary during conversation. SWBAT identify /n/ at the beginning of a word.(Under 3 ratings)
1st Grade:
* Wk 16 - Science - Learning about Plants: PhotosynthesisIdentify the parts of a leaf and the function of each part. Learn what photosynthesis is. Discover why the leaves change colors in the fall.(Under 3 ratings)
Best Thanksgiving Food EVER!Students will choose their favorite Thanksgiving food and write an opinion piece about why it is so yummy! They will include 3 details, a topic sentence, and conclusion.(Under 3 ratings)
Eating Healthy and StayingTo educate the student on the importance of eating the right kinds of foods to stay healthy and to exercise to stay fit.(Under 3 ratings)
Kinds of JobsChildren will be able to: 1. Explain why people have jobs. 2. Identify some types of jobs that produce goods or services 3. Describe the jobs people do to make orange juice 4. Explain the difference between a seller and a buyer 5. Create a booklet to show how butter is made: 'From the Farm to the Table'.(Under 3 ratings)
Wk 12 Plants and Animals (Food Chain)Understand what plants and animals need to survive. Realize that plants make their own food, and animals hunt for their food. Understand the difference between carnivores, omnivores, and herbivores. Learn about the food chain and how all living things depend on plants for survival.(Under 3 ratings)
2nd Grade:
Apples, Broccoli, and Carrots Oh My!define what a healthy food is. eating the rainbow and the food pyramid.(Under 3 ratings)
Family Heritage Cookbook• Students will be able to investigate the history of families using grade-level appropriate primary sources (i.e. interviews, recipes). • Students will be able to organize information in chronological order.(Under 3 ratings)
3rd Grade:
ARE THESE CHIPS TOO DELICIOUS?This lesson will guide students to compare and contrast details in two informational articles about food flavorings. This unit will navigate students through the writing process as they produce an opinion piece.(Under 3 ratings)
ARE THESE CHIPS TOO DELICIOUS?This lesson will guide students to compare and contrast details in two informational articles about food flavorings. This unit will navigate students through the writing process as they produce an opinion piece.(Under 3 ratings)
Build a Food PyramidThe student will understand how a healthy diet and exercise can increase the likelihood of physical and mental wellness.(Under 3 ratings)
Introduction to Energy FlowStudents should be able to identify the Earth's primary source of energy, the sun. Students should be able to identify organisms that receive their energy directly from the sun. Students should be able to identify producers. Students should be able to identify primary, secondary, and tertiary consumers. Students should be able to understand the basic transfer of energy in an ecosystem.(Under 3 ratings)
My PyramidStudents will: learn about the MyPyramid and the foods that are found in each of the food groups. learn that exercise is an important part of a healthy lifestyle.(Under 3 ratings)
The Food PyramidStudents will be able to identify the parts of the food pyramid and why they are needed to stay healthy. Stydents will construct their own pyramid which will include what they eat in a day. Students will be able to identify which foods are healthy versus what is unhealthy.(Under 3 ratings)
What's for breakfastUnderstand definition of producers and consumers and then relate them into Herbivores, Omnivores and Carnivores.(Under 3 ratings)
What's for breakfastUnderstand definition of producers and consumers and then relate them into Herbivores, Omnivores and Carnivores.(Under 3 ratings)
4th Grade:
Health and Nutrition*Students will learn the five food groups *Students will learn the importance of eating nutritious food in order to maintain optimal health *Students will learn what it is to have a balanced meal using the five food groups(Under 3 ratings)
NutritionStudents will learn the nutritional benefit of foods Students will learn how certain foods are particularly beneficial to the body parts they resemble.(Under 3 ratings)
NUTRITIONAL BENEFITSStudents will: *build upon prior knowledge of the nutritional benefits of foods. *learn the nutrition benefits of certain foods the resemble the body they are good for.(Under 3 ratings)
NUTRITIONAL BENEFITSStudents will: *build upon prior knowledge of the nutritional benefits of foods. *learn the nutrition benefits of certain foods the resemble the body they are good for.(Under 3 ratings)
NutrtitionStudents will learn about healthy eating habits. Students will be able to identify GO (eat anytime), SLOW (eat sometimes), and WHOA(eat rarely) foods. Student will know how to choose GO foods.(Under 3 ratings)
Thankful For Many FoodsHealthful Living Essential Standards Addressed: K.NPA.1, K.NPA.2, 1.NPA.1 1.NPA.2, 2.NPA.1, 2.NPA.2, 3.NPA.1, 3.NPA.2, 4.NPA.1, 4.NPA.2 Students will be able to identify foods from four MyPlate food groups , choose photos of appropriate foods and affix them to a MyPlate cornucopia(Under 3 ratings)
Using Search Engines- Grade 4 PPT Food ChainI can use the Internet to research safely. I can use phrases when searching for information online.(Under 3 ratings)
Wayne Thiebaud Cakes and FoodStudents wil learn about Wayne Thiebaud and his art(Under 3 ratings)
5th Grade:
Food ChainsStudents will be able to identify a food chain in real life and be able to express what a food chain is and an example written and orally using the vocabulary in the lesson.(Under 3 ratings)
Food Web ResearchStudents will research an animal and be able to describe the animal's food web in research project according to the rubric. Students will practice appropriate strategies for finding reliable sources for research project in two days.(Under 3 ratings)
Food Web ResearchStudents will research an animal and be able to describe the animal's food web in their research project according to the rubric. Students will practice appropriate strategies for finding reliable sources for their research project in two days.(Under 3 ratings)
Lesson PlanChildren will be able to Identify: specific food safety handling precautions. (How to keep food safe from bacteria during the summer season.)(Under 3 ratings)
Lesson PlanChildren will be able to Identify: specific food safety handling precautions. (How to keep food safe from bacteria during the summer season.)(Under 3 ratings)
Reading Week of 10-28-13Students will understand the Latin root vor, distinguish between carnivores and herbivores, and recognize the importance of decomposers via the informational text; What are Food Chains and Webs? Additionally, students will understand possessive nouns, possessive plural nouns, subject pronouns, object pronouns, and compound sentences(Under 3 ratings)
Spanish 5 - Review (1st Semester) 1 of 3This lesson is part of a larger review of concepts from the first semester of fifth grade Spanish. Students will demonstrate the ability to use learned words, phrases, and structures proficiently in Spanish.(Under 3 ratings)
Spanish 5 - Review (1st Semester) 3 of 3This lesson is part of a larger review of concepts from the first semester of fifth grade Spanish. Students will demonstrate the ability to use learned words, phrases, and structures proficiently in Spanish.(Under 3 ratings)
6th Grade:
Cooking Days (Tuesday/Wednesday) The class has been divided into two groups, One group will cook on Tuesday and the remaining group will cook on Wednesdays.Today I will learn: to utilize the skills I have acquired in Food science to prepare a dish. I will know I have learned this when: I am able to assemble dish I have been given. This is important because: It will continue to measure the amount of life long skills that I have acquired in Food Science, as well as relate real life situations to my daily life.(Under 3 ratings)
Lesson PlanStudents will be able to show how to calculate unit prices by making a healthy menu on a budget.(Under 3 ratings)
Lesson PlanTo finish student debate topics on fast food and obesity. Students also have to work on their own debate topics.(Under 3 ratings)
Lesson PlanStudents will be able to identify the food they need to buy for dinner and say how much or how many they need.(Under 3 ratings)
March 22/23, 2016 (Non Cooking Day)Today I will learn: about the different work sections and work stations in a professional kitchen. I will know I have learned this when: I am able to assemble dish I have been given. This is important because: It will continue to measure the amount of life long skills that I have acquired in Food Science, as well as relate real life situations to my daily life.(Under 3 ratings)
On the Light SideChildren will be able to: * Read the Story * Use context clues and Glossary definitions in discovering and writing meanings of words * Decode words that contain the prefixes trans, sub, and super * Predict outcomes based on knowledge of story characters * Use context clues in selecting words to complete sentences.(Under 3 ratings)
Recipe Day (Monday)Today I will learn: A new recipe and outline the appropriate steps. I will know I have learned this when: I enter the lab and am able to work through the recipe and design a completed dish. This is important because: It will relate my real life experiences to what I already know about cooking and working as a team.(Under 3 ratings)
Section 8.2Today I will learn: Students will learn about laws that ensure equal opportunity for employment for everyone. I will know I have learned this when: I can identify the different types of laws in a work setting. This is important because: It will give me a better understanding of the workforce.(Under 3 ratings)
Section 9.2Today I will learn: about equipment used in the process of receiving and inspecting food products. I will know I have learned this when: I can identify the equipment used in receiving and inspecting food product. This is important because: It will continue to build on my professional kitchen knowledge.(Under 3 ratings)
Thursday 10/8/15, Thursday 10/15/16, Friday 10/16/15The students will explore the different ways they are responsible throughout the different aspects of their own life.(Under 3 ratings)
UNIT 6, Food and Ordering FoodStudents will be able a. learn vocabulary and categorize food into seven categories b.Classify fruit and vegetables (with skin, round) c. Grammar: increase understanding of countable/ uncountable nouns d. Use some, many, much, a lot of in the context of being on a diet.(Under 3 ratings)
Unit Price Food BudgetStudents will be able to show how to calculate unit prices by making a healthy menu on a budget.(Under 3 ratings)
Values Survey Values Fact Sheet Values Fact Sheet Questions (Multiple Day Lesson)Today I will learn: how my values can affect my career choices. I will know this when: I can identify what values are important to me and I can understand the different values. This is important because: My Values will determine hat kind of employee I want to be.(Under 3 ratings)
What can I bring to a Food Drive?SWBAT identify and sort perishable and non-perishable foods using the words can and cannot. SWBAT use food vocabulary words to label pictures. SWBAT write sentences using food vocabulary and the words can and cannot.(Under 3 ratings)
7th Grade:
Chapter 4 Nutrition Lesson 2Students will be able to: -Discuss how to use the My Pyramid food guidance system. -List the names of the five food groups. -Demonstrate how to plan a nutrient-rich meal using My Pyramid.(Under 3 ratings)
Chapter 4 Nutrition Lesson 2Students will be able to/Today I will learn: -Discuss how to use the MyPyramid food guidance system. -List the names of the five food groups. -Demonstrate how to plan a nutrient-rich meal using MyPyramid(Under 3 ratings)
Chapter 4 Nutrition Lesson 3Students will be able to: -Recognize influences on your food choices. -Identify guideline to make healthy food choices. -Analyze key nutrients in a food product.(Under 3 ratings)
Distributive Property Food Court Math*Understand and explain the distributive property *Demonstrate and utilize the distributive property(Under 3 ratings)
Food Court Distributive PropertyThe student will be able to.... *comprehend and describe the distributive property *utilize and demonstrate the use of distributive property *use the distributive property to solve mathematical problems(Under 3 ratings)
LESSON PLAN ELA/Math/Science Class-V16 Teacher- M. King, Asst. Teacher- B. Arteaga, R. FernandezTo make students aware of the benefits of eating right and making healthy choices. They will be able to list the four food groups on their plate (Fruits, Vegetables, Grain, Protein and Diary) and identify foods and their amounts needed in each section. » 2. Students will demonstrate the ability to access valid health information and health promoting products and services. » 3. Students will demonstrate the ability to practice health-enhancing behaviors and reduce health risks. » 6. Students will demonstrate the ability to use goal-setting and decision-making skills to enhance health.(Under 3 ratings)
Tuesday 11/10/15 Veterans Day Celebration Food Science Part IIToday I will learn: to utilize the skills I have acquired in Food science to prepare a full breakfast for the veterans of the community. I will know I have learned this when: I am able to assemble the component of the breakfast assigned to my group in the amount of time scheduled. This is important because: It will measure the amount of life long skills that I have acquired over the years in Food Science.(Under 3 ratings)
9th Grade:
Family & Consumer Sciences Week 19,Friday, January 10, 2014Standard 5.0: Apply nutrition and food principles that enhance individual nd family well-being across the life span. The student will: 1. List 3 primary nutrient functions. 2. Describe the two types of carbohydrates. 3. Summarize the role of proteins in the body. 4. Identify three main types of fat and in which foods they are found. 5. Explain why vitamins, minerals, phytochemicals, and water are essential nutrients.(Under 3 ratings)
Food CalorimetryTo utilize the skills obtained in the specific heat activity to design an experiment to determine the energy content of a food item. This experiment will require some initial research as well as the reapplication of prior experience and knowledge. Students will compare their experimental value for the caloric to those reported on the FDA mandated nutritional informationon the packaging.(Under 3 ratings)
fs1 12/19Students will be able to ask and answer questions about food, and order in a restaurant.(Under 3 ratings)
Top Down Trophic Cascade SimulationFor students to understand the importance of top predators in controlling the food chain and preventing the ecosystem to collapse.(Under 3 ratings)
Top Down Trophic Cascade SimulationFor students to understand the importance of top predators in controlling the food chain and preventing the ecosystem to collapse.(Under 3 ratings)
Top Down Trophic Cascade SimulationFor students to understand the importance of top predators in controlling the food chain and preventing the ecosystem to collapse.(Under 3 ratings)
Unit 2: Sustainable Food systemsA1. Geographic Inquiry: use the geographic inquiry process and the concepts of geographic thinking when investigating issues relating to Canadian geography E1.1 analyse the effects of food production practices, distribution methods, and consumer choices on the sustainability of Canada’s food system(Under 3 ratings)
10th Grade:
Genetically Modified Foods and The Resilience and Productivity of Natural SystemsThe objective of this lesson is to critically analyze genetically modified foods and to examine both the advantages and disadvantages associated with their artificial existance. Students will have the opportunity to debate whether GMOs are helping us manage the planet or creating greater problems for the future generation.(Under 3 ratings)
Genetically Modified Foods and The Resilience and Productivity of Natural SystemsThe objective of this lesson is to critically analyze genetically modified foods and to examine both the advantages and disadvantages associated with their artificial existance. Students will have the opportunity to debate whether GMOs are helping us manage the planet or creating greater problems for the future generation.(Under 3 ratings)
Health Lesson 5Explain the benefits of eating healthfully. Describe the nutrients the body needs and name a source for each nutrient. Identify ways to prevent or reduce the risk of developing certain diseases. Explain the benefits of eating healthfully. Describe the nutrients the body needs and name a source for each nutrient. Identify ways to prevent or reduce the risk of developing certain diseases. Explain the benefits of eating healthfully. Describe the nutrients the body needs and name a source for each nutrient. Identify ways to prevent or reduce the risk of developing certain diseases. Interpret food labels and nutritional claims. Describe elements of healthful snacks and meals. Identify the influences on the food you eat.(Under 3 ratings)
Just eat it! A food waste storyStudents should be able to evaluate how much food is consumed and wasted in our country and what alternatives are there to deal with this. Another important part of the lesson is to evaluate how damaging fast food (the most wasted food source as well) is for us and how many diseases can stem from eating junk food.(Under 3 ratings)
UNIT 4 & 5 Kitchen Organization & Kitchen AppliancesThe objective is to describe kitchen work centers and identify types of kitchen floor plans.(Under 3 ratings)
11th Grade:
Chapter 5- The Flow of Food: An IntroductionWays of preventing cross-contamination. Ways of preventing time-temperature abuse Different types of temperature-measuring devices and their uses How to calibrate and maintain different temperature-measuring devices General guidelines for thermometer use IDOE STANDARDS- Domain 2 Core Standard 2- students will apply concepts of food safety and personal hygiene to ensure quality food service. CAH- 2.4- Demonstrate good personal hygiene and health habits(Under 3 ratings)
Eating Disorders Continued-Identify common eating disorders along with telltale signs -Identify major and minor health issues that come with unhealthy weight -Identify the common resources used when in need of support for eating disorders(Under 3 ratings)
Eating Disorders Continued-Identify common eating disorders along with telltale signs -Identify major and minor health issues that come with unhealthy weight -Identify the common resources used when in need of support for eating disorders(Under 3 ratings)
Food-borne Microorganisms and IllnessIn this lesson, students will watch the documentary "Food Inc" which explores how mass food product leads to unsanitary conditional, optimal for the growth of microorganism. Building of the documentary, students are asked to research microorganisms that are commonly found in food product and cause food poisoning. SBI3C - Microbiology Specific Expectations: C1.1 Assess some of the effects, both beneficial and harmful, of microorganisms in the environment. C2.1 Use appropriate terminology related to microbiology, including, but not limited to: fission, conjugation, phage, dormancy, morphology, mycelium, spore, pathogen, and plasmid.(Under 3 ratings)
Introduction to Eating Disorders-Identify common eating disorders along with telltale signs -Identify major and minor health issues that come with unhealthy weight -Identify the common resources used when in need of support for eating disorders(Under 3 ratings)
Introduction to Eating Disorders-Identify common eating disorders along with telltale signs -Identify major and minor health issues that come with unhealthy weight -Identify the common resources used when in need of support for eating disorders(Under 3 ratings)
Lesson PlanStudents should be able to: - Define terms associated with the lesson - Identify cause and effects of food deserts(Under 3 ratings)
Lesson PlanStudents should be able to: - Define terms associated with the lesson - Identify cause and effects of food deserts(Under 3 ratings)
Nutrition & FoodsN & F Standards: 5.2 Apply basic food preparation principles when preparing selected foods. 5.3 Identify science principles of food preparation. Objectives: The student will: 1. Identify science principles behind making yeast bread. 2. Demonstrate basic food preparation techniques.(Under 3 ratings)
ServSafe Chapter 1- Keeping Food SafeServSafe Objectives - What a foodborne illness is and determine when one has occurred - Challenges to food safety - Contaminants that can make food unsafe - How food becomes unsafe - Food most likely to become unsafe - Population at high-risk for foodborne illness - Food safety responsibilities of the person in charge of a food service operation IDOE STANDARDS- CORE STANDARDS- students will apply concepts of food safety & personal hygiene to ensure quality food service. - CAH- 2.3 - Identify symptoms & prevention methods of foodborne illness - CAP- 2.6 - Recognize signs and causes of food spoilage(Under 3 ratings)
ServSafe Chapter 3- Contamination, Food Allergens, & Foodborne Illness- Physical and chemical contaminants and methods of prevention - Points in the operation where food is at risk from deliberate contamination - The most common food allergens and their associated symptoms - Methods of preventing allergic reactions IDOE STANDARDS- Domain 2- Food Safety & Personal Hygiene Core Standard 2- Students will apply concepts of food safety and personal hygiene to ensure quality food service. - CAH- 2.3- Identify symptoms and prevention methods of foodborne illness - CAH- 2.4- Demonstrate good personal hygiene and health habits Domain 3- Sanitation & Safety Core Standard 3- Students will evaluate design feature and requirements for safe and sanitary facilities to establish compliance with local and federal regulatory agencies. - CAH- 3.1- Recognize sanitary and safety design and construction feature of equipment and facilities for food preparation and hospitality.(Under 3 ratings)
ServSafe Chapter 4- The Safe Food Handler- How food handlers can contaminate food - Correct hand washing procedure - When and where hands should be washed - Hand antiseptics and when to use them - Hand-maintenance requirement including fingernail length, false, fingernails, and nail polish - Correct way to cover infected wounds - The importance of avoiding bare-hand contact with ready-to-eat food - How to use single-use gloves and when to change them - Requirement for staff work attire - Jewelry that poses a hazard to food safety - Policies regarding eating, drinking, and smoking as they relate to food safety - Criteria for excluding staff from the operation or restricting them from working with or around food. - Illnesses that need to be reported to the regulatory authority IDOE STANDARDS- Domain 2 Core Standard 2- students will apply concepts of food safety and personal hygiene to ensure quality food service. CAH- 2.4- Demonstrate good personal hygiene and health habits(Under 3 ratings)
Unit 5 TestStudents will be able to: -Define "appearance" and be able to identify the factors that influence appearance -Identify common eating disorders along with telltale signs -Understand how the media influences our ideas about the 'ideal body image' -Understand cultural differences in attitudes towards food and body image -Identify major and minor health issues that come with unhealthy weight -Identify the common resources used when in need of support for eating disorders(Under 3 ratings)
Unit 5 TestStudents will be able to: -Define "appearance" and be able to identify the factors that influence appearance -Identify common eating disorders along with telltale signs -Understand how the media influences our ideas about the 'ideal body image' -Understand cultural differences in attitudes towards food and body image -Identify major and minor health issues that come with unhealthy weight -Identify the common resources used when in need of support for eating disorders(Under 3 ratings)
12th Grade:
Biological Molecules and Food LabelsBy the end of the lesson, students will be able to: - able to perform simple experiments/tests on biomolecules (proteins, carbohydrates, lipids) found in food samples - able to interpret signs and indications (change in color) for the presence of certain molecules - become informed consumers who are aware of the difference between food advertisement (eg., low fat, leaner than 50% ) and actual nutritional content, and its implications on food accessibility, food choice and public health(Under 3 ratings)
Biological Molecules and Food LabelsBy the end of the lesson, students will be able to: - able to perform simple experiments/tests on biomolecules (proteins, carbohydrates, lipids) found in food samples - able to interpret signs and indications (change in color) for the presence of certain molecules - become informed consumers who are aware of the difference between food advertisement (eg., low fat, leaner than 50% ) and actual nutritional content, and its implications on food accessibility, food choice and public health(Under 3 ratings)
CHEMICAL COMPONENT OF FOOD, OVERCONSUPTIONS AND EFFECTS TO THE SOCIETYThe Objective of this lesson is to get students in the understanding of different component of food. Students will be expected to identify what are Carbohydrate, Proteins and Lipids. Students will be expected to learn about some adverse effect or diseases that result from excess consumption of different kinds of food. The students will be expected to watch a video and respond to certain as a group. Specific Expectations F1.1 analyse the effects of human population growth, personal consumption, and technological development on our ecological footprint (e.g., the deforestation resulting from expanding development and demand for wood products causes the destruction of habitats that support biological diversity; the acidification of lakes associated with some industrial processes causes a decrease in fish populations) [AI, C] F1.2 assess, on the basis of research, the effectiveness of some Canadian technologies and projects intended to nourish expanding populations (e.g., the risks and benefits of growing genetically modified canola; some of the sustainable development projects funded by the Canadian International Development Agency [CIDA]) [IP, PR, AI, C](Under 3 ratings)
Lesson PlanStudents will gain an understanding of the scope and scale of the modern meat industry, from birth through production stages to slaughter and distribution to markets.(Under 3 ratings)
Lesson PlanStudents will gain an understanding of the scope and scale of the modern meat industry, from birth through production stages to slaughter and distribution to markets. Students will learn common meat 'cuts' and correspond those with the anatomy of the animal.(Under 3 ratings)

DISCLAIMER: All Food Lesson Plans below were created by users of The Lesson Builder. These plans are not curated for quality, so we strongly suggest you verify a plan meets your standards before using it in a class.

Keywords used to find the puzzles above:
Diet
Dietary
Eating
We offer the best lesson plan template online.
Featured Physical Education and Health Topics (See All)