Food

What is sustainability?
30 minutes
0

9 / 10 / 11 / 12
Science

Students learn about common seafood species that are threatened by overfishing and reflect on lifestyle choices they could change. Students are provided the tools to become educated consumers.

45 minutes
0

9 / 10 / 11 / 12
Science

Students will extend and broaden their understanding of the conflicts around open access fishing, using a Socratic Seminar as a forum to discuss real issues faced by the fishing communities of Peru.

90 minutes
0

9 / 10 / 11 / 12
Science

Students learn about the difference between industrial and artisanal fisheries while exploring the challenges of open access fishing. They play the role of a fisheries management specialist and use data on catch and catch per unit effort to determine the best management strategies for two important species.

How do Earth systems influence biological productivity?
45 minutes
0

9 / 10 / 11 / 12
Science

Students gain an introduction to the work being conducted by The Nature Conservancy in Peru and learn how the Humboldt Current sets the stage for one of the world’s most productive fishing grounds.

135 minutes
0

Kindergarten / 1 / 2
Arts, Mathematics, Science

This lesson wraps itself around the reading and discussion of a book about a little girl who learns about the materials cycle. Students are then engaged in a sorting and categorizing exercise to look at the similarities and differences between materials made by nature and materials made by people. The lesson ends in a design opportunity.

90 minutes
0

2
Civics and Government, Science

Students experience Native American culture by using Creek and Cherokee methods to plant a Three Sisters garden while investigating the value of companion planting.

45 minutes
0

3 / 4
Physical Education, Science

In this lesson, students learn that sugar is a complex, energy-giving carbohydrate that can be delicious to eat in moderation but harmful to the body in excess. They identify some of the chronic diseases related to the overconsumption of refined sugars and learn the health benefits of minimizing the sugar in their diet. Students see that sugar has many names, and they learn how to identify those names in the ingredients list on nutrition labels. They become sugar sleuths as they learn how to find the true sugar content of processed foods and to differentiate healthy food choices from unhealthy ones. Students consolidate what they’ve learned by identifying the amount of refined sugar in a number of food items they bring to class and visually representing that amount with stacks of sugar cubes.