Objectives:
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1. Students will learn how some foods rot when expose to the air.
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2. Students will learn that some additives are good.
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3. Students will see how much appearance has to do in our food choices.
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Materials:
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apples
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fresh lemon
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knife
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plates
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Procedure:
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1. Students peel and slice an apple.
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2. On each plate students place apple slices.
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3. The apples on one plate are covered with lemon juice.
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4. Students observe the apples for an hour or so. They should see that the untreated apple has browned, while the other is still white.
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5. The question to be asked is which one would you eat and why? Students may try each apple to see if there is a change in taste.
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Objectives:
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1. Students will learn to read a can label carefully.
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2. Students will identify words like sucrose, fructose, glucose, maltose or lactose as also meaning sugar.
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3. Students will keep a list of foods they find in their homes that contain sugar.
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4. Students will learn that sugar may be hidden in products that may not taste sweet
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Materials :
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Chart for each child consisting of three columns labeled (1)
Food, (2) Sweet? (3) Does it contain sugar?
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If you wish to do this activity in class you would various food wrappers and containers. Otherwise students can do this at home.
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Procedure:
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1. Students should be given a list of other sugar synonyms they may see on a label.
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2. Students also need to know that even though they may try to limit their sugar intake they can be eating sugar in foods they did not think of.
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3. Have students read labels of their favorite foods at home and fill in the chart.
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4. Construct a classroom chart and add to it different foods and their sugar content.
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