"Wheat for Kids" contains information at the elementary school level about: the structure of the wheat kernel; varieties of wheat and their uses; growing wheat; making wheat dough; the U.S. Department of Agriculture Food Guide Pyramid and nutrition; Idaho's part of the international wheat market; recipes; and word games based on the…

This book is designed to be a guide for a hands-on science experience for students in grades 3 through 6. Over 200 students can participate at the same time, moving from one station to another. The activities have been selected to encourage experimentation, creativity, higher-order thinking and fun with science. All activities use multi-modality…

At the Grand Portage Elementary School on a Chippewa Reservation in Minnesota, children made maple syrup as a school project. (Author)

Classroom cooks knead and churn their way to good food, skills and awareness. (Editor)

Presents four science lessons based on food preparation: building an electric hot dog cooker; examining a microwave oven; discovering why popcorn pops; and making soda pop. (SJL)

Developed to provide ideas for the teaching of mathematics and science skills and processes, this booklet focuses on activities dealing with foods for students of middle school. The materials and equipment needed for most of the investigations can be found in the kitchen, market, or classroom. Each of the 25 activities have both student sheets and…

Provided are recipes (with accompanying questions and activities) designed to help teachers and parents as they explore science and cooking with children. Recipes include those for orange soup, orange milk shakes, and yogurt. (JN)

Discusses various ways in which snacks are used as the focal point of science lessons. They include writing a laboratory report after experimenting (and eating) lollipops and preparing peanut butter and jelly sandwiches following the exact directions supplied by students. (JN)

Discusses various plant parts used as food (including seeds, roots, stems, and leaves), emphasizing the origin of plant materials bought in the supermarket. Also discusses several concepts of nutrition, menu planning, and the relationship between food and energy from the sun. (JM)

This two-volume guide presents ingredients for developing a culturally relevant curriculum for American Indian students in the primary grades. A survey of Indian literature for young children yielded eight topic areas included here. The suggested approach to curriculum development is the integration of reading, language arts, math, and science…

Suggests using food as a resource for the discovery and experimental methods of learning with preschoolers. (BR)

Describes the production of a pupil-created documentary in a Toronto school and suggests ways to disseminate children's video tape work through cable television and other channels. (SDH)

This publication contains 22 activities that have been developed to help teachers and students become more aware of, appreciate, and understand the food and fiber production system and its role in the economy and society. Teachers are intended to select activities appropriate to their students' abilities and interests. Each activity contains the…

This guide contains information and lesson plans for use in teaching students the importance of developing and maintaining a healthy diet. The lessons are primarily for use in fourth-grade classrooms, but portions of the lessons are appropriate for more advanced age groups. Each lesson plan is accompanied by worksheets and activities planned to…

Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…