After listening to Russell Hoban's story "Bread and Jam for Frances", students will illustrate their favorite food and add it to the Food Pyramid Graph.
In this lesson students will rotate through a variety of "Olympic" activities and record their results.
This lesson is designed to help educators find out how familiar their students are with letters and words and also give students an opportunity to develop their fine motor skills.
Spreadsheets across the Curriculum Module. Students build a spreadsheet to calculate proper medicine dosages using the metric system.
Articles on complementary, holistic, and integrated approaches to health care and wellness. Access is limited to Ohio PreK-12 educators, students, and parents.
Proprioception is a sense of the body of its place and position in space - sometimes thought of as a sixth sense. In this activity, try some experiments that explore the unique functions of the body and brain.
In this lesson students will learn that the food they are eating contain a variety of things such as nutrients, vitamins, fats, and sugars.
In this lesson students will explore many challenges using beanbags. Locomotor as well as manipulatives and non-manipulatives are involved. Students will enhance their knowledge of physical fitness skills as well as related terminology.
In just one day, the heart pumps approximately 1,900 gallons of blood through the body! Today, see if you can move water as fast as your heart can move blood!
The body consists of arms, hands, fingers, feet, etc. Demonstrate how to measure with a crayon. Each student will create a book about themselves using the book template.
The activities in this lesson help students understand how physical activity burns calories.
The following are a variety of activities you can do with your class to help them enjoy physical activity.
This learning activity is designed to give nursing students confidence and skill with calculating safe dose medication ranges used in the clinical setting. It is designed to supplement textbook and classroom information.
Few people are aware of how crucial the sense of smell is to identifying foods, or the adaptive value of being able to identify a food as being familiar and therefore safe to eat. In this lesson and activity, students conduct an experiment to determine whether or not the sense of smell is important to being able to recognize foods by taste. The teacher leads a discussion that allows students to explore why it might be adaptive for humans and other animals to be able to identify nutritious versus noxious foods. This is followed by a demonstration in which a volunteer tastes and identifies a familiar food, and then attempts to taste and identify a different familiar food while holding his or her nose and closing his or her eyes. Then, the class develops a hypothesis and a means to obtain quantitative results for an experiment to determine whether students can identify foods when the sense of smell has been eliminated.
This is a list I began compiling of companies that are now offering FREE services during the school closings. This list is ever evolving so it will change frequently (daily).
In this video segment adapted from LOKE Films and the Arctic Monitoring and Assessment Programme, learn how human populations in the Arctic are affected by industrial contaminants in the food chain.
In this lesson students learn about the basic food groups and healthy snacks.
This is a creative writing personal narrative student project. It is a powerful personal story about one student's journey through depression. After writing it I encouraged her to put images to it. She created it a Google slideshow and then uploaded it to WeVideo and recorded a voice over.
In the first part of the activity, each student chews a piece of gum until it loses its sweetness, and then leaves the gum to dry for several days before weighing it to determine the amount of mass lost. This mass corresponds to the amount of sugar in the gum, and can be compared to the amount stated on the package label. In the second part of the activity, students work in groups to design and conduct new experiments based on questions of their own choosing. These questions arise naturally from observations during the first experiment, and from students' own experiences with and knowledge of the many varieties of chewing and bubble gums available.
This lesson reviews the effects of smoking on our bodies.