This lesson plan is designed to be used in a middle school family and consumer science classroom. The focus of the lesson is on measuring in cooking, culinary, foods, and labs courses using effective math strategies.
In this lesson, students will learn what mental distortions are, who the key researchers are, and how to overcome these negative thought patterns. Students will take part in discussion, a jigsaw activity, and will practice a technique used to test our thinking.
In this lesson, students will learn about a key characteristic of a mental health profession, lifelong learning. They will analyze Code of Ethics, NE licensure requirements for continuing education, and will learn about the importance of professional organizations for mental health professionals.
Microscopy tests are one method used to identify fiber content of fabric. Throughout this lesson, students will work in groups to learn about microscopy tests and conduct a lab where they complete these tests to identify fibers. This lesson is designed to take one 50-minute class period, but could be drawn out to take two 50-minute class periods. To grade this assignment, I like to use their justifications for why they think it was a certain fiber, instead of just assessing if they selected the right fiber for the sample.
Middle School Human Science Lesson and Self-concept playlist
Introduction to Interior Design vocabulary. Lesson 1 in serious for Middle School Interior Design
In this lesson, students will learn about the developmental milestones of infants from birth to age 2. They will identify 20 milestones and create a poster (paper or digital).
A different look at various "modern" parenting styles that we see within our society & the impact they have on children across the lifespan.
For this lesson you will be sharing the Soups and Sauces Powerpoint with the students while they take notes using the gudied notes page provdied. After the information has been presented, students will be able to participate in making a mother sauce of their own. They will have the option of creating a homemade mac n' cheese using a bechamel sauce base or a homemamde spaghetti sauce using a tomato sauce base. This Lesson Aligns with Utah State Standards for Foods 2: Strand 7: Standards 1-3 Performance Objective 7
This lesson plan is designed for middle and high school classrooms as a research project regarding food customs around the world. Students (groups) will be allowed to choose a country and research the different factors that influence food customs and culture.
Overview: This lesson includes a slide presentation to instruct about the 8 Multiple Intelligences (by Howard Gardner). The students can take notes on the Doodle Notes handout. Once the students are familiar with the multiple intelligences, you can help them apply the intelligences to preschool learning activities. Students can work alone or in a group of two to plan 8 preschool activities that match the multiple intelligences. The project also has the students plan the eight activities around a theme. This helps students to think about multiple intelligences and developmentally appropriate activities for preschool age children.
This lesson plan is designed to assess students at the middle school level over the components of MyPlate. Attached is the lesson plan for a summative assignment, creating a poster or brochure encouraging others to follow the guidelines of MyPlate.
This template is meant to be a guide for Nebraska Family and Consumer Sciences teachers when creating digital online lessons. Headings and/or topics not included in the lesson plan should be marked N/A.
This template is meant to be a guide for Nebraska Family and Consumer Sciences teachers when creating digital online lessons. Headings and/or topics not included in the lesson plan should be marked N/A.
In this lesson students will learn about the recommendations for nutrition during pregnancy. There are a few videos linked for the students to watch. The main activity is based on recommendations from the myplate.gov website. As a closing activity, students plan a one-day menu for a pregnant woman.
In this lesson designed to enhance literacy skills, students examine the nutritional content of different foods and learn about the health benefits and risks associated with the food choices they make.
Overview: In this lesson, students will learn the dietary needs of preschool aged children. In the first activity, students use the website MyPlate.org to fill in the database chart. In the second activity, the students evaulate a sample diet to see if it meets the MyPlate requirements. Lastly, the students plan some nutritious snacks for a preschool aged child.
Students will learn about various observation methods and put these concepts into practice.
Created by Mallory Gregory, Waverly High School
Students will use the Nutrition Facts label and “orange juice” to compare the nutrition and taste of different brands of orange juice. (This lesson was updated in 2023 from fruit snacks to orange juice and updated with new standards and new nutrition facts labels.)
Throughout this project, the students will construct a pair of pajama pants. This project will take about seven days (50-minute class periods) for students to complete. Everyday, students will begin with setting up their sewing machines and setting goals for the day. Students will follow the written and video instructions to complete the project. At the end of each day, students will reflect upon what they accomplished and what they hope to improve upon for the following day. As there are written and video instructions, students can move through the project at their own pace. This project works well for middle school or as a project to refresh students on how to use the sewing machine and construction terminology in high school. (In my classroom, I give students the choice to complete the PJ Pants or the Pillowcase Project.)