Science Lesson Plans - Dry Ice, Food and Nutrition Project

Science Lesson Plans - Dry Ice, Food and Nutrition Project
Science Lesson Plans - Dry Ice, Food and Nutrition Project
Science Lesson Plans - Dry Ice, Food and Nutrition Project
Science Lesson Plans - Dry Ice, Food and Nutrition Project
Science Lesson Plans - Dry Ice, Food and Nutrition Project
Science Lesson Plans - Dry Ice, Food and Nutrition Project
Science Lesson Plans - Dry Ice, Food and Nutrition Project
Science Lesson Plans - Dry Ice, Food and Nutrition Project
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Product Description
Science Lesson Plans contains the following classroom lesson plans created to be used in Science classes:

Lesson Plan: Dry Ice
Subject: Science
Grade: 4-7

Description: Using dry ice students ask questions and learn the steps of the scientific process. Activities include freezing bubbles, making a spoon scream, making very cold water, and turning lemonade into a carbonated beverage. Each activity follows the steps in the scientific process. Students learn to measure and to compare using time and temperature.

This lesson plan includes: Description, Key Concepts/Guiding Question, Specific Learning Outcomes, Assessment of Outcomes, Assessment, Time Requirements, Teaching Strategies and Instructional Management, Required Materials, Experiment 1-4.

Lesson Plan: Food and Nutrition Project
Subject: Science/Health/Math
Grades: 5-8

Description: This is a problem-based project in which students will learn to use the food pyramid in addition to other nutrition sources to plan balanced menus for a week. In addition they will prepare one meal, design a setting to display that meal and photograph it. The students will also learn how to determine the nutrient value of foods and chart the information. They will learn how to shop and compare prices and graph their results. They will also incorporate math into this project by modifying recipes for different size groups.

This lesson plan includes: Description, Materials/Hardware/Software, Teacher Preparation, Student Preparation, Activities/Procedures, Management Plan, Assessment/Evaluation, Follow-up Activity, Research Planner Worksheet, Food Pyramid, Food and Nutrition Project Rubric.
Total Pages
9 pages
Answer Key
N/A
Teaching Duration
N/A
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