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- Abstract:
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In this lesson, from Science NetLinks, students' attention is drawn to the issue of food spoilage and the different methods that are traditionally used to prolong the freshness of food. Using a number of online resources, they learn about how Chilean fruit and lettuce for salad are carefully harvested, treated, packaged, and transported in refrigerated vessels to maintain their freshness. Students are then introduced to the canning, drying, freezing, and vacuum-sealing processes that are commonly used by food producers and in the home.
- Subject:
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Science and Technology,
Social Sciences
- Grade Level:
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Primary
- SubTopics:
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Sustainable Agriculture and Nutrition
- Collection:
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Science Netlinks
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Read the Fine Print
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- Abstract:
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The Food Stories interactive, designed primarily for KS3 and KS4 citizenship and geography students, traces the amazing changes that have taken place in the UK's food culture over the last century. Play with colourful animations and listen to audio interviews from the British Library Sound Archive to investigate the ways in which food relates to identity, cultural diversity, the environment, technology, farming, shopping, travel and much more.
- Subject:
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Arts,
Humanities
- Grade Level:
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Secondary
- Collection:
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British Library
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Read the Fine Print
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Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.
- Subject:
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Humanities,
Social Sciences
- Grade Level:
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Post-secondary
- SubTopics:
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Sustainable Agriculture and Nutrition
- Collection:
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MIT OpenCourseWare
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In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques -- drying, freezing, canning, salting, etc -- that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. How is food different in these contexts, from other sorts of industrial goods? What does the trip from farm to table tell us about American culture and history?
- Subject:
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Science and Technology,
Social Sciences
- Grade Level:
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Post-secondary
- Collection:
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MIT OpenCourseWare
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Students study the foods of African countries. In doing so, they learn the geographical locations of specific countries on the continent of Africa, the vocabulary of African food products, and the similarities/differences of food grown throughout the various physical terrains and climates of the continent.
- Subject:
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Social Sciences
- Grade Level:
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Primary
- SubTopics:
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Sustainable Agriculture and Nutrition
- Collection:
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LEARN NC Lesson Plans
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In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.
- Subject:
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Mathematics and Statistics,
Science and Technology
- Grade Level:
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Primary
- Collection:
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TeachEngineering
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Read the Fine Print
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Introduction to French language and culture. Emphasis on the acquisition of vocabulary and grammatical concepts through active communication. Immediate exposure to authentic French via video sources and printed materials for developing cultural awareness as well as linguistic proficiency. Coordinated language lab program. For graduate credit see 21F.351.
- Subject:
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Humanities,
Social Sciences
- Grade Level:
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Post-secondary
- Collection:
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MIT OpenCourseWare
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Further development of linguistic proficiency through active communication. Expansion of vocabulary and completion of the basics of French grammar. Continued exposure to culturally authentic audio and video materials in the classroom and the language lab. Study of short texts. Increased practice in writing. For graduate credit see 21F.352.
- Subject:
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Humanities,
Social Sciences
- Grade Level:
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Post-secondary
- Collection:
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MIT OpenCourseWare
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In this activity, learners explore healthy choices related to the foods they eat. The importance of a variety of fruits and vegetables to a healthy diet is the focus of the experience. Learners read a story book about fruits and vegetables, repeat a helpful riddle, and draw pictures of fruits/vegetables. These drawings are then cut out and taped to "color" a Healthy Choice bulletin board plate. Learners can also taste-test different fruits and vegetables at snack or lunch time. Learners are encouraged to try one new color each day. This activity is featured on pp. 12-13 of the "Health House: Food, Fitness, & Fun 24/7!" unit of study for K-2 learners.
- Subject:
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Science and Technology,
Social Sciences
- Grade Level:
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Primary
- Collection:
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Children's Museum of Indianapolis
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Read the Fine Print
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The student listens to a radio interview discussing expiration dates of food products. Afterward, the student will answer a number of questions and give synonyms give for a number of words. In the last task, the student must apply the information from the interview on a number of food products.
- Subject:
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Humanities
- Grade Level:
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Post-secondary
- Collection:
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KlasCement
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Students learn about energy flow in food webs, including the roles of the sun, producers, consumers and decomposers in the energy cycle. They model a food web and create diagrams of food webs using their own drawings and/or images from nature or wildlife magazines. Students investigate the links between the sun, plants and animals, building their understanding of the web of nutrient dependency and energy transfer.
- Subject:
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Mathematics and Statistics,
Science and Technology
- Grade Level:
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Primary
- SubTopics:
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Energy
- Collection:
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TeachEngineering
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Read the Fine Print
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Students learn about energy and nutrient flow in various biosphere climates and environments. They learn about herbivores, carnivores, omnivores, food chains and food webs, seeing the interdependence between producers, consumers and decomposers. Students are introduced to the roles of the hydrologic (water), carbon, and nitrogen cycles in sustaining the worlds' ecosystems so living organisms survive. This lesson is part of a series of six lessons in which students use their growing understanding of various environments and the engineering design process, to design and create their own model biodome ecosystems.
- Subject:
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Mathematics and Statistics,
Science and Technology
- Grade Level:
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Primary
- SubTopics:
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Water,
Energy,
Sustainable Agriculture and Nutrition
- Collection:
-
TeachEngineering
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Read the Fine Print
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Read the Fine Print
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- Abstract:
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Students will use Kidspiration software to classify healthy foods and non-healthy foods during our Food Guide Pyramid unit.
- Subject:
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Social Sciences
- Grade Level:
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Primary
- Collection:
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LEARN NC Lesson Plans
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Remix and Share
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Share Only
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Many people think that food is eaten only because it satisfies hunger. They do not regard food as something that keeps them healthy. One of a caterer's concern is to provide food which can help nourish the body and protect it against disease. This unit would equip you with the necessary knowledge to provide healthy and nutritious meals for your customers.
- Subject:
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Social Sciences
- Grade Level:
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Post-secondary
- Collection:
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WikiEducator
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Where does bread come from? See the makings of bread as a staple of the western diet.
- Subject:
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Science and Technology
- Grade Level:
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Primary,
Secondary
- Collection:
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SciVee
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No Strings Attached
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- Abstract:
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The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.
- Subject:
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Science and Technology
- Grade Level:
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Secondary
- Collection:
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CK-12 FlexBook
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This course explores how identities, whether of individuals or groups, are produced, maintained, and transformed. Students will be introduced to various theoretical perspectives that deal with identity formation, including constructions of "the normal." We will explore the utility of these perspectives for understanding identity components such as gender, sexual orientation, race, ethnicity, religion, language, social class, and bodily difference. By semester's end students will understand better how an individual can be at once cause and consequence of society, a unique agent of social action as well as a social product.
- Subject:
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Social Sciences
- Grade Level:
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Post-secondary
- Collection:
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MIT OpenCourseWare
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What do your dreams mean? Do men and women differ in the nature and intensity of their sexual desires? Can apes learn sign language? Why canČt we tickle ourselves? This course tries to answer these questions and many others, providing a comprehensive overview of the scientific study of thought and behavior. It explores topics such as perception, communication, learning, memory, decision-making, religion, persuasion, love, lust, hunger, art, fiction, and dreams. We will look at how these aspects of the mind develop in children, how they differ across people, how they are wired-up in the brain, and how they break down due to illness and injury.
- Subject:
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Social Sciences
- Grade Level:
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Post-secondary
- Collection:
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Open Yale Courses
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