Curriculum Development

62 Easy and Delicious Cooking Activities

By Jean Bunnell. Grades 4-8. When it comes to teaching basic nutrition, food preparation, or cooking, you’ll never be short of fresh ideas with the recipes on these illustrated work sheets. Each high-interest activity can be complet... More.

Light and Tasty Cooking Labs: 100 Eating-Smart Preparations

By Jean Bunnell. Grade 9 and up. These labs feature a lively mix of ethnic dishes and familiar favorites that are low in fat, cholesterol, salt, and sugar! The reproducible labs designed for groups of four students are coded according to difficul... More.

Measuring Centers Posters

Grade 6 and up. For Special Needs. Hands-on activities for students as they learn correct measuring techniques. Five instructional posters demonstrate how to: measure liquid, dry, and moist ingredients; sift dry ingredients; double and halve ... More.

Food and Culture Mini-Unit

Food is an important part of the cultural identity of an individual or group. This mini-unit will introduce students to the link between food and culture. Country of ancestry, religion, food availability, lifestyle, economics, ... More.

“Let’s Set the Table” Mat

An interactive learning tool for teaching table setting skills. Laminated, reversible, 17-1/2" x 11-1/2" mat features two different table settings: one for breakfast, the other for dinner. More.

The Snack Shop Curriculum

Grade 4 and up. Students apply food technology and nutrition principles to the production of a healthy snack. Working collaboratively in small groups, students will create, prepare, market, and sell their health snacks in this 6-week course. ... More.

Creative Cooking Curriculum for the Foods and Nutrition Classroom

By Christy M. Hansen. Grades 6-8. Need some ideas to spice up your foods and nutrition curriculum? This reproducible master book contains activities for individual students and cooperative learning groups. Divided into six chapters: Getting S... More.

Guide to Good Food

By Velda L. Largen and Deborah L. Bence, CFCS. Grade 6 and up. This edition helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. Includes the new MyPyramid food guida... More.

Guide to Good Food – Teacher’s Wrap Edition

Provides a lesson planning guide for each chapter with technology applications, interdisciplinary connections, family and community connections, and websites to help you organize your teaching and spark creative ideas. 730 pages, 8-3/4" x 11-... More.

Guide to Good Food – Student Activity Guide

Contains a variety of activities to review, reinforce, and extend learning. 166 pages, 8-3/4" x 11-1/4" perforated and drilled. Copyright 2008. More.