1. Lesson Plan: A Look at Workplace Ethics in the Human Services Industry

    • Resource ID: 19689
    • Grade Range: 11, 12
    In this lesson, students will understand the guidelines and influences of ethical behavior and analyze laws and regulations which focus on confidentiality in the workplace.
  2. Lesson Plan: A Safe and Welcoming Environment for All

    • Resource ID: 19691
    • Grade Range: 11, 12
    In this lesson, students will summarize how to provide an emotionally and physically safe work environment.
  3. Lesson Plan: Business Economics in the Human Services Industry

    • Resource ID: 19698
    • Grade Range: 11, 12
    In this lesson, students will identify the global aspects of Human Services industry careers and research quality-control systems for goods and services in the Human Services industry.
  4. Lesson Plan: Can’t We All Just Get Along

    • Resource ID: 19702
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will demonstrate effective communication skills and brainstorm solutions to personal and workplace conflicts.
  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: Consumer Services Careers

    • Resource ID: 19725
    • Grade Range: 11, 12
    In this lesson, students will integrate knowledge, skills and practices required for careers in consumer services by identifying various careers in the consumer services field and distinguishing roles and functions for specific careers. 
  16. Lesson Plan: My World- My Future

    • Resource ID: 19727
    • Grade Range: 11, 12
    In this lesson, students will analyze the relationship of the environment to family and consumer resources by researching environmental trends and issues that may affect their future.  They will identify government regulations for conserving natural resources.
  17. 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.    
  18. Lesson Plan: Business Procedures, Equipment and Technology

    • Resource ID: 19699
    • Grade Range: 11, 12
    In this lesson, students will determine effective communication techniques, summarize appropriate service techniques to advise clients, and identify methods of placing orders for customers and supplies.
  19. Lesson Plan: We Serve – An Introduction to Family and Community Service

    • Resource ID: 19900
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will identify various community services, and careers that focus on the needs of families.
  20. Lesson Plan: We Are What We Eat – Connecting Food and Health

    • Resource ID: 19901
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will apply knowledge about digestion and metabolism to making decisions related to food intake and physical fitness.  Students will research effects of food choices and strategies to prevent diet-related diseases.