Engage children in exploring food systems, food choice, and personal health!
These curricula address the interplay of biology, personal behavior, and the present food system. Our lessons and materials provide educators with the knowledge, skills, and resources to teach effective food and nutrition education.
Our curricula is designed for a wide range of educators, such as:
Explore, download, and/or purchase our curricula and resources.
The Tisch Food Center produces curricula independently and in collaboration with nonprofit food and nutrition education programs
What is the system that gets food from farm to table and how does this system affect the environment? — frames students' investigations of our complex and highly technological, global food system. (Designed for use in grades 5-6)
How can we use scientific evidence to help us make healthful food and activity choices? — frames students' investigations of how the human body works and how food and activity play a crucial role in its well-being. (Designed for use in grades 6-8)
Students investigate the question, “What should I eat to be healthy?” and discover what Michael Pollan means by his now-famous answer: Eat Food. Not Too Much. Mostly Plants. This curriculum is a companion to the PBS documentary In Defense of Food. (Designed for use in grades 6-8 in after-school programs and can be adapted for students from age 10 through adulthood)
Looking for an easy way to keep your students focused, energized, and productive? Try a Dance Break! These fun, short, instructional videos promote physical activity and foster a healthy, caring classroom environment. (Designed for use in any age group)
The Laurie M. Tisch Center for Food, Education & Policy, in the Program in Nutrition conducts research on food and nutrition education practice and policy. We translate our research into resources for educators, policy makers, and advocates, to give people power to demand healthy, just, sustainable food. Our vision is transforming the status quo through food and nutrition education.