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This one-hour lesson, developed collaboratively by Priscilla Chan of The New York Times Learning Network and Bridget Anderson of The Bank Street College of Education in New York City, encourages sixth- to twelfth-grade students to consider the nutritional qualities of dried and fresh fruits. The lesson is inspired by a very brief New York Times Q & A article and in addition to discussing the nutritional values of fruit students are asked to develop their own food science-related questions and answers using the article as a model. The website includes a lesson description; academic content standards; and concise sections that address objectives, evaluation, extension and interdisciplinary activities, and necessary materials.
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