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Healthy vs non-healthy foods: Students will use Kidspiration software to classify healthy foods and non-healthy foods during our Food Guide Pyramid unit.; Format: lesson plan (grade 1 Computer/Technology Skills and Healthful Living); By Michele Tipton.

To eat or not to eat: After reading The Very Hungry Caterpillar by Eric Carle, students will sort the foods the caterpillar ate by foods they need or don't need for their body.; Format: lesson plan (grade K Healthful Living, Mathematics, and Social Studies); By Karlyn Sugg.

4-H club girl examining canned foods as part of a 4-H food preservation program: In this black and white photograph a young woman in a dress with a 4-H patch over the breast is admiring a jar of preserved pears. Behind her is an entire cupboard filled with canning jar of other preserved foods.; Format: image/photograph

Street food: In Contemporary life in Vietnam, page 8; “Street food” is generally freshly made, inexpensive, and readily available throughout urban areas of Southeast Asia. Here, bowls of prepared foods bare stacked high on a round tray which is suspended by ropes carried on a shoulder pole by the...; By Lorraine Aragon.

4-H club girl posing in kitchen with jars of preserved foods: A 4-H club member looks at a jar of carrots she is holding in her hands in this black and white photograph from the 1940s. She is standing in a kitchen and on the counter next to her are 5 canned jars of vegetables. A refrigerator door is just visible on the...; Format: image/article

Hanging tray with stacked bowls of prepared foods sold by street vendor in Hanoi: Bowls of prepared foods being sold by a street vendor are stacked high on a round tray. The tray is suspended by ropes carried on a shoulder pole by the Hanoi food merchant. Customers request and pay for a selected set of side dishes, which they eat with rice....; Format: image/photograph

Identifying oily foods: Discovering healthy snacks: Using a drop of water and a drop of oil for comparison, students do food rubs to detect oily content in foods. The lesson culminates with a cookbook of healthy snacks.; Format: lesson plan (grade 5 Healthful Living); By Janie Bourbina.

Fun with fruits and vegetables: The activities will help the student identify, describe, and classify fruits and vegetables, and learn how each grows.; Format: lesson plan (grade K Healthful Living, Mathematics, and Science); By Suzie Overholt.

Spreadsheets for dinner: Students will identify spreadsheet terms, create a spreadsheet about nutritional content of foods, and add the columns of the spreadsheet.; Format: lesson plan (grade 4 Healthful Living); By Laurie Myers.

Opening an Hispanic restaurant: This lesson focuses on vocabulary and currency associated with food, restaurants, and menus. Students conduct research to create an authentic menu with a companion recipe books. The lesson culminates in short presentations and food samples.; Format: lesson plan (grade 9–12 Second Languages); By Susan Canipe.

The Cherokee language and syllabary: In North Carolina in the New Nation, page 10.2; In the early nineteenth century, a Cherokee silversmith named Sequoyah invented a syllabary, or syllabic alphabet, for the Cherokee language. Within a few years, books and newspapers were printed in Cherokee, and by 1830, as many as 90 percent of Cherokee were literate in their own language. This article includes audio recordings of spoken Cherokee.; Format: article

Supermarket sweep: Day 1: Students will talk about choices that families make when purchasing groceries. Students will make a booklet of frequently purchased grocery items.; Format: lesson plan (grade 1 English Language Arts, English Language Development, and Social Studies); By Angela Hunt and Melody Holmes.

La comida y la salud: Focuses on food and health using the food pyramid in Spanish. Students consider food choices and share food likes and dislikes. This lesson should be used after introducing food vocabulary and me gusta.; Format: lesson plan (grade 6–8 Second Languages); By Alison Yount.

Fast food frolics: Students will research nutritional guides from local fast food restaurants. Based on this research, students will compare menus for nutritional values and create healthy and unhealthy meal advertisement posters.; Format: lesson plan (grade 3 Healthful Living); By Lisa Pastor.

Soup's on!: This lesson integrates children's literature and math. The students will listen to "Stone Soup" by Marcia Brown and bring items from home to make "First Grade Soup." The children will use the items to create a graph and share information about their graphs.; Format: lesson plan (grade 1 Mathematics); By Vicki Rivenbark.

Learning about animals with Three Blind Mice: In Mother Goose in use: Rhymes that teach, page 7; In this kindergarten lesson plan, students listen to the nursery rhyme "Three Blind Mice." They compare mice to other animals based on their size and think of foods that begin with different letters of the alphabet.; Format: lesson plan (grade K English Language Arts, Healthful Living, and Science); By Lisa Wright.

Exploring the Food Guide Pyramid: Students will learn the 6 groups of the Food Guide Pyramid. Students will become familiar with how foods are categorized within the Pyramid. Students will also become familiar with serving sizes.; Format: lesson plan (grade 6–12 ); By Elizabeth Carswell.

Food choice in our everyday lives: Focuses on everyday foods and how these foods relate to the food pyramid. Students will recognize food vocabulary in the target language (Spanish) and will make healthy food choices by creating thinking maps, a school menu in the target language, and exploring food choices from around the world.; Format: lesson plan (grade 3–5 Healthful Living and Second Languages); By Gina Benson and Laura Epting.

Inching through oral language for ESOL students: This lesson will use the book The Very Hungry Caterpillar by Eric Carle to help the student use clear and precise language to demonstrate comprehension.; Format: lesson plan (grade K English Language Arts); By Angela Goldberg.

Healthy foods = super kids: This lesson focuses on how the foods we eat affect our bodies in both beneficial and harmful ways. Students will learn that grains provide energy; vegetables are needed for healthy skin, hair and eyes; fruits help the body heal, milk builds strong bones and teeth; meat builds muscle and gives strength; and sweets, fats, and oils are high in calories and give few vitamins and minerals and do little to help our bodies grow.; Format: lesson plan (grade 1 English Language Arts, English Language Development, and Healthful Living); By Phyllis Bass and Rubetta Carr.

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