Part 1 - Classroom Instruction: The Dairy Team
Students learn how the Milk Group nutrients work together and why they need Milk Group foods. They identify their personal eating styles and discover tips for getting 3-A-Day™ of Dairy.

Part 2 - Application Activity: Milk Group Theme Posters
Students make posters that teach other students or their families.

Part 3 - Cafeteria Connections - The Milk Group Sleuth
Students tour the school cafeteria to discover the Milk Group foods available.

Part 1 - Classroom Instruction: The Dairy Team
Students learn how the Milk Group nutrients work together and why they need Milk Group foods. They identify their personal eating styles and discover tips for getting 3-A-Day™ of Dairy.

Part 2 - Application Activity: Milk Group Theme Posters
Students make posters that teach other students or their families.

Part 3 - Cafeteria Connections: The Milk Group Sleuth
Students tour the school cafeteria to discover the Milk Group foods available.

Part 1 - Classroom Instruction: Getting More of the Four
Students assess their eating patterns; then they learn about the "Food Groups to Encourage.". After completing a classroom food intake survey, students learn strategies to help them make changes to improve their eating.

Part 2 - Application Activity: Classroom Bar Graphs
Students create bar graphs and make recommendations on how they can improve their diets.

Part 3 - Cafeteria Connections: More of the Four on the Menu
Students review the school's breakfast and/or lunch menus for "Foods Groups to Encourage," and meet the cafeteria manager to learn about recent or planned changes to the menu.

Part 1 - Classroom Instruction: Getting More of the Four
Students assess their eating patterns; then they learn about the "Food Groups to Encourage.". After completing a classroom food intake survey, students learn strategies to help them make changes to improve their eating.

Part 2 - Application Activity: Classroom Bar Graphs
Students create bar graphs and make recommendations on how they can improve their diets.

Part 3 - Cafeteria Connections: More of the Four on the Menu
Students review the school's breakfast and/or lunch menus for "Foods Groups to Encourage," and meet the cafeteria manager to learn about recent or planned changes to the menu.

Part 1 - Classroom Instruction: Get Moving for Health
Students complete charts about the benefits of physical activity, learn the "F.I.T." factors (frequency, intensity and time) as guidelines for daily physical activity, and use a charade to compare sedentary, moderate and vigorous physical activity. Finally, they use the "F.I.T." factors to evaluate three students’ physical activity plans.

Part 2 - Application Activity: Walking up the Washington Monument
Students become aware of their physical activity by participating in a variety of challenges. As a class, as a smaller part of a team, then individually, they track how long it takes to climb three famous monuments.

Part 3 - Cafeteria Connections: Energy Scavenger Hunt
Students examine the differences between "sustained-energy" and "quick-energy" foods by conducting an in-school scavenger hunt. The foods, their locations and suggestions for including more "sustained-energy" foods in the school are discussed.

Part 1 - Classroom Instruction: Get Moving for Health
Students complete charts about the benefits of physical activity, learn the "F.I.T." factors (frequency, intensity and time) as guidelines for daily physical activity, and use a charade to compare sedentary, moderate and vigorous physical activity. Finally, they use the "F.I.T." factors to evaluate three students’ physical activity plans.

Part 2 - Application Activity: Walking up the Washington Monument
Students become aware of their physical activity by participating in a variety of challenges. As a class, as a smaller part of a team, then individually, they track how long it takes to climb three famous monuments.

Part 3 - Cafeteria Connections: Energy Scavenger Hunt
Students examine the differences between "sustained-energy" and "quick-energy" foods by conducting an in-school scavenger hunt. The foods, their locations and suggestions for including more "sustained-energy" foods in the school are discussed.

Part 1 - Classroom Instruction: Making the Case for Breakfast
After exploring the literal meaning of breakfast, students use case studies to learn that breakfast is important for learning and overall well-being. They also practice creating nutritious breakfast menus.

Part 2 - Application Activity: Breakfast Around the World
Using the Internet, students conduct research to learn with others around the world eat in the morning.

Part 3 - Cafeteria Connections: My Personal Daily Eating Plan
Students construct balanced breakfasts that include foods from three food groups, including two from the "Food Groups to Encourage."

Part 1 - Classroom Instruction: Making the Case for Breakfast
After exploring the literal meaning of breakfast, students use case studies to learn that breakfast is important for learning and overall well-being. They also practice creating nutritious breakfast menus.

Part 2 - Application Activity: Breakfast Around the World
Using the Internet, students conduct research to learn with others around the world eat in the morning.

Part 3 - Cafeteria Connections: My Personal Daily Eating Plan
Students construct balanced breakfasts that include foods from three food groups, including two from the "Food Groups to Encourage."

Part 1 - Classroom Instruction: The Dairy Team
Students compare the calcium available in Milk Group foods with the calcium in vegetables, and learn how the nutrients in Milk Group foods work together. They identify their personal eating styles and tips for getting three daily servings of Milk Group foods.

Part 2 - Application Activity: Poems, Song Parodies or Mini-Skits
Students work in small groups to develop a song parody, poem or skit related to Milk Group foods' health benefits.

Part 3 - Cafeteria Connections: Dairy Delicous Creation
Students visit the school cafeteria and prepare a calcium-rich dairy snack.

Part 1 - Classroom Instruction: The Dairy Team
Students compare the calcium available in Milk Group foods with the calcium in vegetables, and learn how the nutrients in Milk Group foods work together. They identify their personal eating styles and tips for getting three daily servings of Milk Group foods.

Part 2 - Application Activity: Poems, Song Parodies or Mini-Skits
Students work in small groups to develop a song parody, poem or skit related to Milk Group foods' health benefits.

Part 3 - Cafeteria Connections: Dairy Delicous Creation
Students visit the school cafeteria and prepare a calcium-rich dairy snack.

Part 1 - Classroom Instruction: Food Labels Hold the Key
Students fill in a chart to learn the "Food Groups to Encourage." They read Nutrition Fact labels, complete an assessment of their eating patterns, and make a plan to improve their diets.

Part 2 - Application Activity: Nutrition Fact Labels
Students gather nutrition data about their favorite fast foods using the Internet, and then use the data to create and analyze Nutrition Fact labels.

Part 3 - Cafeteria Connections: Nutrition Scavenger Hunt
Students use the Nutrition Fact labels to compare the nutrient and fat contents of different items served in the cafeteria.

Part 1 - Classroom Instruction: Food Labels Hold the Key
Students fill in a chart to learn the "Food Groups to Encourage." They read Nutrition Fact labels, complete an assessment of their eating patterns, and make a plan to improve their diets.

Part 2 - Application Activity: Nutrition Fact Labels
Students gather nutrition data about their favorite fast foods using the Internet, and then use the data to create and analyze Nutrition Fact labels.

Part 3 - Cafeteria Connections: Nutrition Scavenger Hunt
Students use the Nutrition Fact labels to compare the nutrient and fat contents of different items served in the cafeteria.

Part 1 - Classroom Instruction: All the Right Moves
Students decode five symbols that represent the health benefits of physical activity, learn the '60/7' physical activity guideline, and classify 16 activities into one of three categories: cardiovascular, flexibility or muscle-strengthening. Finally, they assess their current physical activity and make plans to reach the '60/7' goal.

Part 2 - Application Activity: The BAM! Hunt
Students visit the BAM! Body and Mind Web site (Centers for Disease Control and Prevention) to complete a worksheet that highlights how different physical activities work specific muscle groups. They use the information to analyze the benefits of the muscle-strengthening activities they do, and use the data to refine their current activity plans.

Part 3 - Cafeteria Connections: Healthy Dining Experience and Healthy Smart Snack Inventions
Students visit the cafeteria, discuss food options at school and create a smart snack to fuel their bodies.

Part 1 - Classroom Instruction: All the Right Moves
Students decode five symbols that represent the health benefits of physical activity, learn the '60/7' physical activity guideline, and classify 16 activities into one of three categories: cardiovascular, flexibility or muscle-strengthening. Finally, they assess their current physical activity and make plans to reach the '60/7' goal.

Part 2 - Application Activity: The BAM! Hunt
Students visit the BAM! Body and Mind Web site (Centers for Disease Control and Prevention) to complete a worksheet that highlights how different physical activities work specific muscle groups. They use the information to analyze the benefits of the muscle-strengthening activities they do, and use the data to refine their current activity plans.

Part 3 - Cafeteria Connections: Healthy Dining Experience and Healthy Smart Snack Inventions
Students visit the cafeteria, discuss food options at school and create a smart snack to fuel their bodies.

Part 1 - Classroom Instruction: Start Your Day with Breakfast
Students learn simple criteria for determining if a breakfast is nutritious, and then use the criteria to evaluate breakfast menus. They are introduced to the concept of a "released-action" breakfast.

Part 2 - Application Activity: Exploring Breakfast Barriers
Students write about their own reasons for skipping breakfast and identify personal behavior strategies for eating breakfast every day.

Part 3 - Cafeteria Connections: Healthy Dining Experience and Healthy Smart Snack Inventions
Students evaluate school breakfast menus using two simple criteria for a nutritious breakfast.

Part 1 - Classroom Instruction: Start Your Day with Breakfast
Students learn simple criteria for determining if a breakfast is nutritious, and then use the criteria to evaluate breakfast menus. They are introduced to the concept of a "released-action" breakfast.

Part 2 - Application Activity: Exploring Breakfast Barriers
Students write about their own reasons for skipping breakfast and identify personal behavior strategies for eating breakfast every day.

Part 3 - Cafeteria Connections: Healthy Dining Experience and Healthy Smart Snack Inventions
Students evaluate school breakfast menus using two simple criteria for a nutritious breakfast.

Part 1 - Classroom Instruction: Health and Physical Activity Connection
Students review the health benefits of regular exercise with a Pictionary®-type game, learn the concepts of "Calories In/Calories Out" for weight management, and learn the '60/7' guideline for physical activity. They assess their current physical activity level, make a personal '60/7' plan, and evaluate their progress on a daily basis.

Part 2 - Application Activity: Overcoming Physical Activity Obstacles
Students use the "TOAD" acronym to understand the obstacles to physical activity, and discuss examples and strategies for overcoming these obstacles. Working in groups, they generate solutions to the obstacles they encounter in implementing their physical activity plans made in Part 1.

Part 3 - Cafeteria Connections: My Personal Daily Meal and Physical Activity Plan
Students examine the calories in school breakfast and lunch menus, and track their personal, daily meal plans. They also record the number of minutes spent in daily physical activity and discuss way they can improve both their meal and physical plans.

Part 1 - Classroom Instruction: Health and Physical Activity Connection
Students review the health benefits of regular exercise with a Pictionary®-type game, learn the concepts of "Calories In/Calories Out" for weight management, and learn the '60/7' guideline for physical activity. They assess their current physical activity level, make a personal '60/7' plan, and evaluate their progress on a daily basis.

Part 2 - Application Activity: Overcoming Physical Activity Obstacles
Students use the "TOAD" acronym to understand the obstacles to physical activity, and discuss examples and strategies for overcoming these obstacles. Working in groups, they generate solutions to the obstacles they encounter in implementing their physical activity plans made in Part 1.

Part 3 - Cafeteria Connections: My Personal Daily Meal and Physical Activity Plan
Students examine the calories in school breakfast and lunch menus, and track their personal, daily meal plans. They also record the number of minutes spent in daily physical activity and discuss way they can improve both their meal and physical plans.

Part 1 - Classroom Instruction: The Breakfast-Health Connection
Students decide and discuss whether a series of breakfast statements are true or false; then they learn guidelines for selecting a "nutritionally adequate" breakfast based on MyPyramid. After learning what a "released-action" breakfast is, they compare a school, non-traditional and fast-food breakfast for nutritional adequacy and moderation.

Part 2 - Application Activity: Breaking Breakfast Barriers
Students complete an assessment and discover the barriers that keep them from eating breakfast. In small groups, they generate behavior changes that can help them become breakfast eaters, as well as ideas for two, nutritionally adequate breakfasts they would like to eat.

Part 3 - Cafeteria Connections: Which Breakfast is Best?
Students compare the pros and cons of a typical, a fast-food, a school and a non-traditional breakfast.

Part 1 - Classroom Instruction: The Breakfast-Health Connection
Students decide and discuss whether a series of breakfast statements are true or false; then they learn guidelines for selecting a "nutritionally adequate" breakfast based on MyPyramid. After learning what a "released-action" breakfast is, they compare a school, non-traditional and fast-food breakfast for nutritional adequacy and moderation.

Part 2 - Application Activity: Breaking Breakfast Barriers
Students complete an assessment and discover the barriers that keep them from eating breakfast. In small groups, they generate behavior changes that can help them become breakfast eaters, as well as ideas for two, nutritionally adequate breakfasts they would like to eat.

Part 3 - Cafeteria Connections: Which Breakfast is Best?
Students compare the pros and cons of a typical, a fast-food, a school and a non-traditional breakfast.