1. Lesson Plan: Education of Students with Special Needs

    • Resource ID: 19926
    • Grade Range: 10, 11, 12
    In this lesson, students will investigate the development of children with special needs from newborn through age ten.  Students will apply strategies and modifications to curriculum that ensure students with special needs are successful in school.
  2. Lesson Plan: Rewards and Challenges Development in Late Adulthood

    • Resource ID: 19977
    • Grade Range: 10, 11, 12
    In this lesson, students will analyze the various development stages of adults ages 66 years and older.  
  3. Lesson Plan: Understanding Development in Middle Adulthood

    • Resource ID: 20030
    • Grade Range: 10, 11, 12
    In this lesson, students will analyze various theories relating to middle adults, including biological and cognitive development.
  4. Human Growth and Development

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Human Growth and Development is an examination of human development across the lifespan with emphasis on research, theoretical perspectives, and common physical, cognitive, emotional, and social developmental milestones. The course covers material that is generally taught in a postsecondary, one...
  5. Lesson Plan: Careers in Nutrition - Keeping Everyone Healthy

    • Resource ID: 19705
    • Grade Range: 9, 10, 11, 12
    In this lesson, students are expected to investigate a career in nutrition, establish personal career goals, and analyze entrepreneurial opportunities in nutrition. 
  6. Lesson Plan: Caregiving 101 - Early Childhood Development

    • Resource ID: 19706
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will investigate the cognitive, social, emotional, and physical needs of children ages one through five, review safety standards for child care facilities, and devise three days’ worth of activities that include different developmental strategies.
  7. Lesson Plan: Child Abuse Prevention

    • Resource ID: 19707
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will distinguish between various types of abuse and neglect, determine steps for reporting such acts, and analyze ways of breaking the cycle of abuse.  Students will create a three-dimensional diorama to include strategies to prevent child abuse.
  8. Lesson Plan: ChooseMyPlate – Dairy, Major Minerals and Electrolytes

    • Resource ID: 19711
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will analyze major minerals for their functions and food sources and determine their effects on health benefits. They will also demonstrate effective work habits during activities by practicing problem-solving strategies and using leadership and teamwork skills.
  9. Lesson Plan: ChooseMyPlate – Fruits and Water-Soluble Vitamins

    • Resource ID: 19712
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will analyze water-soluble vitamins for their functions and determine their effects and health benefits.
  10. Lesson Plan: ChooseMyPlate – Oils and Fats

    • Resource ID: 19713
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will demonstrate food management principles by planning and preparing a recipe substituting fat with healthier options, and reduce overall fat and calories.
  11. Lesson Plan: ChooseMyPlate – Physical Activity and Sports Nutrition

    • Resource ID: 19714
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the principles of digestion and metabolism and apply them to food intake and physical fitness.
  12. Lesson Plan: ChooseMyPlate – Protein Foods and Trace Minerals

    • Resource ID: 19715
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will analyze trace minerals for their functions and food sources and determine their effects on overall health.
  13. Lesson Plan: ChooseMyPlate – Vegetables and Fat-Soluble Vitamins

    • Resource ID: 19716
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the role of nutrients in the body by classifying nutrients, their functions, and food sources. They will also determine the effects of fat-soluble vitamins and analyze them for their functions and food sources.
  14. Lesson Plan: ChooseMyPlate - Weight Management, Calories and Fad Diets

    • Resource ID: 19717
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will participate in activities to calculate their BMI, research popular fad diets, assess their current eating and drinking habits, and discover what they should be eating and drinking.
  15. Lesson Plan: Components of a Strong Family Unit

    • Resource ID: 19723
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will investigate the programs available to help families and create a story book depicting the components of a strong family unit in collaboration with a partner.
  16. Lesson Plan: ChooseMyPlate – Grains and Carbohydrates

    • Resource ID: 19733
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will analyze carbohydrates for their functions and food sources, understand the role of nutrients in the body, and plan and prepare a grain group recipe.    
  17. Lesson Plan: Conflict Resolution Strategies

    • Resource ID: 19736
    • Grade Range: 10, 11, 12
    In this lesson, students will review steps to solving conflicts in different situations and demonstrate effective communication skills – verbal, non-verbal, written, and electronic.
  18. Lesson Plan: Court Systems and Practices - Effective Verbal Communication

    • Resource ID: 13424
    • Grade Range: 10, 11, 12
    In this lesson, students will demonstrate communication skills required to evaluate body language such as gestures, verbal tone, and inflection during testimony needed for courtroom policies and procedures.
  19. Lesson Plan: What would you do? Ethics in Culinary Arts

    • Resource ID: 19893
    • Grade Range: 10, 11, 12
    In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.
  20. Lesson Plan: The Balancing Act - Hotel Management

    • Resource ID: 19932
    • Grade Range: 10, 11, 12
    In this lesson, students will examine and apply how scientific principles are used in the hotel industry.