Explore the science behind food borne illness. Discover where in your school bacteria thrive and investigate the conditions which influence the growth of bacteria, the most common causes of food poisoning.
This lesson introduces students to the issue of farming using chemical pesticides vs. organic methods.
Alternatives to using pesticides, such as companion planting, the use of biological controls, trapping, and the use of barriers are studied.
In this lesson students will investigate the calories and nutritional content of their “typical" meals using information about fast food from the internet.
This lesson integrates critical thinking and research skills to identify the causes of food-borne illness and the use of irradiation as a way to prevent food contamination.
Students research the advantages and disadvantages of using genetically modified organisms for food crops and are assigned roles to play in a class debate.
The artificial sweetener debate is an excellent case study of how scientific research is filtered and reported through the news media and the Internet.
Students will make predictions and gather data in an activity showing the oxidation of an apple and the cessation of the oxidation process by the antioxidant vitamin C.
Students will inventory their own dietary habits and, through internet research, they will learn about cancer-protective foods.
Is there a correlation between the amount of fruit and vegetables you eat and particular types of cancer?
Students explore the dangers of high levels of mercury and learn how small amounts of mercury in water accumulate in greater quantities in organisms higher in the food chain.
Teacher Discussion Highlights
Meet Reginald Booker
whose duties include inspecting restaurants to ensure food safety
decide what to do when he finds out his strawberries may be contaminated with dangerous bacteria.