Grade 3-5
Students master elementary science and mathematic learning objectives through hands-on learning using materials they can relate to — food!
If you’d like to see mathematics and science come to life for your students, try FoodMASTER! This program is designed to help you present concepts with fun, hands-on food activities students are sure to enjoy. Preparation is simple and curriculum downloads are FREE thanks to SEPA sponsorship!
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About FoodMASTER Intermediate
Welcome to the FoodMASTER Intermediate program for elementary grades 3 – 5! This curriculum was developed by FoodMASTER with funding from the National Institutes of Health: Science Education Partnership Award (SEPA) to present third through fifth grade students with ten basic topics in foods to help develop mathematic and science skills.
Science Student Edition
Science Teacher Edition
Mathematics Edition + Answer Key
Each topic area has hands-on and virtual lessons to take students on an exciting and innovative exploration of food, mathematics, and science. These engaging lessons will help students develop valuable skills and encourage them to think about learning in a new fashion that is fun and exciting for everyone involved.
Science Student Edition
The student hands-on Scientific Inquiry pages are designed to be kid-friendly and easy for both teachers and students to follow. Each lab activity can be adapted to fit a variety of classroom structures. Computer-aided learning materials are simple enough to be self-directed by the students. The hands-on and virtual lessons may be used independently or combined to create a multimedia curriculum. Students can test and practice their new skills through the Proficiency Questions and Try this at Home Recipes, and a Glossary is included to aid in comprehension.
Science Teacher Edition
The Teacher Edition includes a summary of the unit, objectives, national mathematics and science content standards addressed, a list of materials needed, detailed instructions for completing the activity, teacher tips and answer keys. The Student Workbook is designed to be kid friendly and easy for both teachers and students to follow. Each “Scientific Inquiry” activity can be adapted to fit a variety of classroom structures. Teachers are encouraged to read through the labs ahead of time and decide on the best format (teacher-directed, small groups, or individual) for completing each lab with their students. Chosen method of implementation may vary depending on the amount of time, equipment and supplies, and number of classroom adult supervisors available; as well as safety consideration and learner needs.
Mathematic Supplement
The Mathematic Supplement Book is entitled “Food on the Farm” and features an agricultural theme that is fun and exciting for everyone involved. Each lesson includes a unit summary, objectives, national mathematics and science content standards, materials needed, one lesson in mathematics, one hands-on science activity that can be completed in the classroom or sent home with the student, and student proficiency questions with answer keys.
After reading a brief passage out loud as a class or silently, students will complete fun “Doodle Bugs,” which promote reading comprehension. Students participating in hands-on lessons will develop science and mathematics problem solving skills using real foods to complete “Fun with Food” labs. The student workbook pages are designed to be kid friendly and easy for both teachers and students to follow. Each “Mathematics Investigation” activity can be adapted to fit a variety of classroom structures. Teachers are encouraged to read through the labs ahead of time and decide on the best format (teacher-directed, small groups, or individual) for completing each lab with their students. Chosen method of implementation may vary depending on the amount of time, equipment and supplies, and the number of classroom adult supervisors available; as well as safety consideration and learner needs. A flexible and creative classroom atmosphere will enhance the hands-on curriculum.
Science Curriculum Topics
Measurement
Students will explore fractions, measure the volume and weight of ingredients, and practice measurement skills while making chocolate chip oatmeal cookies. Students can practice at home with our Oatmeal Cake recipe.
Food Safety
Students will discover how fast microorganisms grow at different temperatures while practicing good food safety and sanitation to help keep friends, family and themselves safe. At home, students can conduct a Clean Kitchen Test.
Science Curriculum Topics
Measurement
Students will explore fractions, measure the volume and weight of ingredients, and practice measurement skills while making chocolate chip oatmeal cookies. Students can practice at home with our Oatmeal Cake recipe.
Food Safety
Students will discover how fast microorganisms grow at different temperatures while practicing good food safety and sanitation to help keep friends, family and themselves safe. At home, students can conduct a Clean Kitchen Test.
Vegetables
Students will learn about the nutrition and science of cooking vegetables. In class, they will make a healthy snack, test acid and bases in vegetable cooking, and try out their scientific soup. At home, they can learn how to cook carrots and make Silly Chili.
Fruits
Students will learn about the nutrition and science of fruits. In class, they will conduct an experiment with oxidation and a prune taste test. At home, they can make a fruit dessert and a fun trail mix.
Milk and Cheese
Students will taste test milks, learn how to read food labels, and make cheese. At home, they can learn how to make fruit milkshakes and a cottage cheese gelatin salad.
Meat, Poultry and Fish
Students will learn about the fat content of various meats, that not all hotdogs are the same, and about various fish and omega-3 fatty acids. In class, they will make a pizza casserole and salmon spread, and hotdog soup and salmon patties at home.
Eggs
Students will explore and measure the parts of an egg, as well as learn about egg benefits and safe handling. They will also get to see how an egg changes form when you beat it and what egg white foams can be used for in cooking and baking. At home, they can make creamed eggs and omelet squares.
Fats
Students will learn about healthy and unhealthy fats, to include how to read a nutrition facts label, and will experiment with emulsifiers. In class, they will do an ice cream taste test, and at home they can make garden vegetable dressing, rainbow pasta salad, and chocolate ice cream!
Grains
Students will learn about the parts of whole grains, and how to choose a healthy cereal by reading nutrition facts labels. In class, they will make brown rice and conduct a pasta taste test. At home, they can make crunchy cereal bars, brown rice casserole, and spaghetti with meatballs.
Meal Management
Students will learn how to plan a healthy meal covering the major food groups, as well as how to budget and shop for ingredients. They will also learn what they should be eating in their daily diet. At home, they can plan their own menus.
Mathematic Supplement Topics
Measurement
Students will explore measurements and fractions by planning a potato plot. They will also observe how a potato grows and adjusts to its environment and record observations over a 4-week period.
Food Safety
Students will learn about microorganisms that can grow in foods and make you sick. Students will practice ratios and pickle cucumbers.
Mathematic Supplement Topics
Measurement
Students will explore measurements and fractions by planning a potato plot. They will also observe how a potato grows and adjusts to its environment and record observations over a 4-week period.
Food Safety
Students will learn about microorganisms that can grow in foods and make you sick. Students will practice ratios and pickle cucumbers.
Vegetables
Students will learn about growing a garden, including the importance of the soil pH. They will test soil pH as well as grow spinach, observing changes over 5 weeks.
Fruits
Students will use division to calculate ingredients for an applesauce recipe. They will make their own applesauce and record observations with each step.
Milk and Cheese
Students will learn about good bacteria in food and how milk is used to make yogurt. They will make their own yogurt and record their observations with each step.
Meat, Poultry and Fish
Students will calculate the protein requirements in chicken feed, as well as the amount of feed chickens need at different ages and weights. They will conduct a taste test of chicken nuggets and chicken tenders.
Eggs
Students will measure and observe the differences and similarities between different eggs, as well as the changes a hardboiled egg shows after being stored in vinegar.
Fats
Students will learn about emulsion and saturated fat. They will make their own butter, recording their observations with each step.
Grains
Students will learn about the parts of corn and what makes popcorn pop. They will use multiplication in their popcorn prediction, and then conduct a popcorn taste test.
Meal Management
Students will learn about how food is grown and transported all over the world. They will use multiplication to see how transportation affects the cost of food, and will make their own potato wedges, recording their observations with each step.
The FoodMASTER curriculum is free for public, private and home school teachers to download and use!
Download nowNational Research Council (NRC). (1996). National science education standards. Washington, DC: National Academy Press.
National Council of Teachers of Mathematics (NCTM). (2000). Principles and standards for school mathematics. Reston, VA: Author.
Intermediate Science Curriculum
- Comprehensive Equipment & Supply List
- Equipment & Supply List by Chapter
- Minimal Equipment & Supply Activities
Mathematic Supplement Curriculum
The FoodMASTER Intermediate curriculum was evaluated in 10 classrooms in Ohio and 9 classrooms in North Carolina.
A research outcome summary of the grades 3-5 project concluded:
- The School Health Education Evaluation reported that 10-15 hours of education are needed to observe significant changes in program-specific knowledge.
- FMI students were exposed to an average of 18 hours of food-based education over the academic year compared to the 3.4 hours national average.
- A significant difference in general science, mathematics, and nutrition knowledge (research developed exams) was detected between the intervention group and control group.
- FMI teachers displayed gains in self-efficacy toward teaching nutrition that were significantly greater than changes observed in the matched comparison group.
- FMI activity does not detract from efforts to ensure students perform well on achievement on standardized tests.
More detailed data on program outcomes can be found in our peer-reviewed publications.
What does it take to be a FoodMASTER?
Are you enthusiastic enough to be a FoodMASTER? The hands-on FoodMASTER activities in this curriculum do take the commitment of a special teacher who is willing to take the extra time to bring food and supplies into the classroom. It also requires that teachers manage their classrooms in a more open fashion that they may not be accustomed to.
However, if you desire to see mathematics and science come to life for your students, you will find this method very enjoyable, rewarding and satisfying. Previous work with the FoodMASTER method in an intermediate grade class indicated that 85% of the students repeated one or more of the activities at home!
Teachers desiring food based activities with less mess and time commitment may choose the computer aided format or combined format. Either way, you will be filled with satisfaction when you see students applying real-life mathematics and science in the classroom and as you hear students share their stories of food lab cooking at home.
Other Resources
Hungry for more? The National Agriculture in the Classroom website offers free agriculture-based resources for your classroom. Visit agclassroom.org for more information!
Plus, enjoy Bonus Take Home Activities!