Serving Up MyPlate is a collection of classroom materials to help elementary school teachers integrate nutrition education into Math, Science, English Language Arts, and Health. This curriculum introduces the importance of eating from all five food groups using the MyPlate icon and a variety of hands–on activities. Students also learn the importance of physical activity to staying healthy. These resources are from the United States Department of Agriculture- Food and Nutrition Service. 

5:3 Food and Nutrition.

My American Farm is an educational game platform used to engage pre-K through fifth grade learners in the discovery of relevant agricultural issues. This page leads to the game, but "the classroom" link shares more than 100 free educator resources such as ag. lesson plans, activity sheets and comics.  These resources are created by The American Farm Bureau Foundation for Agriculture. 

5:3 Food and Nutrition.

The National Agricultural Literacy Curriculum Matrix is an online, searchable, and standards-based curriculum map for K-12 teachers. Teachers can search for lesson plans by grade band on topics in agriculture such as "seeds" or "animals."  Shared by the National Agriculture in the Classroom. 

5:3 Food and Nutrition.

Teachers can use these ideas to foster good habits and healthy eating in the classroom.

5:3 Food and Nutrition.

This site shares student-friendly videos and interactives about digestion, nutrition and how our bodies metabolize different foods. Shared by the Genetic science learning center at the University of Utah.

Scope and Sequence connection: 5:3 Food and Nutrition; 6:3 Diversity of Life;  7:3 Dynamic Equilibrium: The Human Animal.

Designed by the Tisch Food Center for upper elementary and middle school students, this unit offers five lessons to teach children the importance of eating real, fresh food, cutting back on processed foods, and advocating for a healthier community. The lessons can be easily adapted for older or younger students. These are designed to be taught in sequence on the week of October 24 in celebration of Food Day, but can be used individually and at any time.

5:3 Food and Nutrition.

Fuel Up to Play 60 is the nation’s largest in-school health and wellness program which offers funding opportunities for schools and an online Playbook full of school-tested action strategies to improve healthy eating and physical activity at schools and beyond. Teachers can create a free account for their school and explore different "plays" before they decide which to implement. Two examples of "plays" are refreshing how recess is done at your school or starting a walking club. Also available is the "game guide" which shares hundreds of games by group size, available space and equipment, appropriate ages, and developmental skills. The games are especially designed to keep all kids playing.

Created by the National Dairy Council and National Football League in collaboration with the U.S. Department of Agriculture.

5:3 Food and Nutrition.

This YouTube video (5 min.) offers tips on how to read nutrition labels to make healthy food choices. 

5:3 Food and Nutrition.

Science NetLinks has developed and compiled these resources to teach students the various aspects of healthy eating and exercise. All grade levels.

5:3 Food and Nutrition.

Team Nutrition materials help schools integrate nutrition education into classroom learning and also include materials for home, cafeteria, and community connections. In addition to being standards-based, materials are child, teacher, and parent tested through extensive research including focus group testing, in-depth interviews, and field testing.  Provided by the USDA.

5:3 Food and Nutrition.

The New York Road Runners share a series of games to get kids up and moving and learning about healthy food choices. 

Elementary teachers can use these activities to enrich the study of food and nutrition in the elementary curriculum. The activities focus on the process of doing science, including the importance of establishing an experimental control; changing and controlling variables; observing, measuring, and recording data; and drawing reasonable conclusions.  Shared by the American Chemical Society. 

5:3 Food and Nutrition.