Contained in this multi-curriculum guide are recipes, activities, and ideas for teaching elementary students about nutrition, foods, cooking, utensils, table setting, and cooking safety. The recipes involve the basic four food groups and may be reproduced to provide students with their own cookbooks. Recipes are divided between primary and…

Suggests setting up a cooking center in the elementary classroom. Presents a rationale for using cooking-related activities and recipes with language activities, and lists children's books concerning apples, gingerbread, donuts, and pretzels. (SJL)

An illustrated, self-contained packet, the resource materials contained in this guide are designed for adaptation to K-8. The resources and ideas presented here are designed to encourage utilization of the outdoors as a learning resource. While intrinsically multidisciplinary, the activities are particularly adaptable to social studies, science,…

This book presents nutrition education activities and strategies that are child-tested and teacher-endorsed. It targets educators, nutrition professionals, parents, and other caregivers, offering the tools to teach children ages 6-10 years about nutrition in a meaningful, integrated way. Divided by subject, this resource integrates nutrition into…

Designed to take advantage of the spring season, this resource packet on maple products centers upon a field lesson in harvesting and making maple syrup. The resources in this packet include: a narrative on the origins of maple sugar; an illustrated description of "old time maple sugarin'"; suggestions for pre-trip activities (history of…

This interdisciplinary resource presents 140 recipes from 22 countries and regions around the world. Research questions connect culture and food to history. Cooking safety tips are given. Brief discussions about the role of food in culture precede recipes from: (1) Africa; (2) Australia; (3) Canada; (4) China; (5) Commonwealth of Independent…

The purpose of this manual is to link classroom food experiences for elementary school students to academic objectives in health, reading and language arts, mathematics, science, and social studies. Objectives, grade level, and food experience activities are listed for each lesson, which reinforce academic objectives and teach principles of good…

This interdisciplinary resource presents recipes which reflect the practices of historic periods, cultural groups, and geographic regions of the United States. These are organized in 11 sections: (1) "American Indians"; (2) "The Colonial Period"; (3) "The Revolutionary War"; (4) "Westward Expansion"; (5) "The Civil War"; (6) "The Northeast"; (7)…

This guide for teaching nutrition is Book Three in Project Life Lab's (Santa Cruz, California) three-part curriculum for a garden-based science and nutrition program for grades 2-6. The curriculum is designed for use as an integrated program, but the books can be used independently. It is suggested that the use of student journals can greatly…

This packet contains 12 lesson plans, listing learning activities, for teaching elementary school students about nutrition. The learning activities described involve art and art appreciation, encompassing such areas as drama, music, movement/dance, and visual arts. Recipes and cooking instruction are also included, along with references and notes…

This collection of short descriptions of activities provides tips for teaching elementary students. Activities focus on reading and book selection, differences between rain and snow, cooking bread snakes, place value, family heritage, clothing from around the world, and interviews with war veterans. (SM)

Demonstrates a thematic approach, using soup as the theme, to integrate and correlate elementary social studies with other subject areas. Outlines four soup activities, presenting goals, materials, strategies, and extensions of each. Stresses how integrated curricula effectively develops skills such as observing, inferring, serial ordering, and…