In this activity, students will use vocabulary to describe what they eat for breakfast, lunch, and dinner. Students will also be able to identify whether or not the meal is nutritious and healthy. Students will learn more about how to describe food and health. Students will also learn more about reading and understanding nutrition facts. 

In this activity, students will review by talking about food, health, and parties. Students will interview each other in Spanish about foods, health, culture, and parties. Students will learn how to ask and answer questions entirely in Spanish.

In this activity students will survey one another to determine how much their classmates like/dislike certain foods. 

During this interpretive reading and listening activity students will start by answering some simple travel questions. Then, students will listen to a voice recording and attempt to answer questions on a worksheet. Using that information, they will decide in partners where they would want to study abroad and present the necessary information to the large group.

During this interpretive reading and listening activity students will start by answering some simple travel questions. Then, students will listen to a voice recording and attempt to answer questions on a worksheet. Using that information, they will decide in partners where they would want to study abroad and present the necessary information to the large group.

This course considers the historical dimensions of rural production from subsistence to industrialization, both in America and in an international context, with an emphasis on the role of science and technology. Topics include changing notions of progress; emergence of genetics and its complex applications to food production; mechanization of both farm practices and the food industry; role of migrant labor; management theory and its impact on farm practice; role of federal governments and NGOs in production systems; women in food production systems; and the green revolution.

This course considers how the visual and material world of “nature” has been reshaped by industrial practices, ideologies, and institutions, particularly in nineteenth- and twentieth-century America. Topics include land-use patterns; the changing shape of cities and farms; the redesign of water systems; the construction of roads, dams, bridges, irrigation systems; the creation of national parks; ideas about wilderness; and the role of nature in an industrial world. From small farms to suburbia, Walden Pond to Yosemite, we will ask how technological and natural forces have interacted, and whether there is a place for nature in a technological world.
Acknowledgement
This class is based on one originally designed and taught by Prof. Deborah Fitzgerald. Her Fall 2004 version can be viewed by following the link under Archived Courses on the right side of this page.

Objectives:
* Learn about Native American culture
* Introduce codependent plants (ecosystems)

Steak or chicken?  Dinner in the American culture tends to be a heavy meal with various options and sides.  In this seminar you will learn how to say many of the common dinner foods in Spanish. So sit back and enjoy!ACTFL StandardsCommunication: Interpersonal Communication, Presentational CommunicationCultures: Relating Cultural Practices to PerspectivesComparisons: Cultural ComparisonsLearning TargetI can order a dinner meal.Habits of MindStriving for accuracyCritical Thinking SkillConstruct Meaning

In this activity students will use an interactive Google Slideshow to choose different places around China to explore a mini trip to that place. Students will choose a location, and in that location they will choose an activity and food based on limited clues, allowing each choice to be a surprise and expose students to different experiences in China they might not have known about previously.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Plant diversity is quickly dwindling across the world. That’s put our planet’s pollinators in danger. Pollen contains a variety of nutritional elements that are key to life itself. Not only are global changes affecting pollen amounts, they’re also affecting pollen varieties. This means that many pollinators, including bees, aren’t eating the best-balanced diet they need to survive. Understanding how the elemental ingredients in pollen affect different traits in bees, such as their survival, body mass, and ability to protect themselves, could help scientists determine whether and how the scarcity of specific nutrients affects them. And it could lead to new ways of conserving pollinators and the critical roles they play in many ecosystems. For their part, researchers from Jagiellonian University in Poland examined the effects of an inadequate supply of potassium, sodium, and zinc in pollen on _Osmia bicornis_, the red mason bee..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

The environment plays a critical role in shaping the evolutionary changes that organisms undergo. For animals, food is one of the most important components of the environment. This video focuses on snakes and some of the most important adaptations of these remarkable creatures.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Unlike for our ancestors, plants can provide all the nutrients we need Yet, worldwide, average meat consumption per person is higher than ever As the global population grows and natural resources wane, how sustainable is this trend? A special issue of the journal animal gathers seven articles that explore that question with respect to livestock production Collectively, they provide a data-driven basis for establishing sustainable livestock practices The research topics covered include the link between livestock and human health The importance of ruminant animals in transforming indigestible plant matter into high-quality food And the trade-offs to consider in minimizing the environmental footprint of livestock production Although not exhaustive, the gathered articles provide a useful look at the current state of livestock production And what the future could hold Editorial: Gill et al. "Livestock production evolving to contribute to sustainable societies..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This lesson introduces ESOL or ELL students to common food items and their location on supermarket shelves.
The lesson also provides an overview of the organization of supermarkets and the distribution of food items along different aisles. Materials include a list of vocabulary, cooperative learning activities, and a handout to complete while visiting the supermarket.

These activities will help students make connections between the foods they eat every day and the harsh experiences of the undocumented female workers who play an essential role in bringing that food to them.

Vocabulary – Food IntroductionThis lesson plan introduces common food items like fruits, vegetables, and other staples. I’ve said this before and I’ll say it again, most students love to talk about food, so use your creativity and turn this lesson into a communicative activity. This vocabulary lesson plan also pairs well with the unit Are you Hungry, which is part of Off2Class’s Step-by-Step curriculum.If you want additional lesson plans and support, including teachers’ notes, be sure to register for a free Off2Class account.

This list presents a basic set of vocabulary words that deal with categories of food and prepared dishes, including verbs and nouns that deal with cooking, ordering, takeout, ingredients, spices, fruits and vegetables. The majority of words contained within the website are nouns, and some verbs are interspersed. The words and verbs are presented in both Modern Standard Arabic and Egyptian colloquial Arabic. All of the words feature Arabic script and transliteration.

This flashcard set features over 189 words related to food items in Arabic. Users have the option of sifting through the cards in alphabetical or random order; and each word can be featured alongside an English translation, or on a separate card in traditional front-back flashcard style.

Poster promoting consumption of healthy foods, showing dairy products (milk, cheese), eggs, fruit, vegetables, bread and cereal, and meat. Exhibited: American Treasures of the Library of Congress.