Students create, read, and interpret graphs relating to the economic importance of the dairy industry and are challenged to understand the economic consequences of a day without dairy. Grades 3-5
Students make fresh mozzarella cheese and discover the science (changing a liquid to a solid), art, and craft involved in the development of specialty cheese. Grades 3-5
Students explore breed characteristics and countries of origin for five different breeds of dairy cattle and discover why dairy farmers choose individual breeds for specific purposes. Grades 3-5
Students discover how plants use energy from the sun to change air and water into matter needed for growth. Using dairy cows as an example, students investigate how animals obtain energy from the plants they eat to produce milk for human consumption. Further exploration is facilitated by a live virtual visit to a dairy farm or the option of viewing a pre-recorded virtual dairy farm tour. Grades 3-5
Students taste test four different milks while comparing color, texture, taste, and cost. In addition, students examine four milk food labels and complete a table comparing calories, fat, and calcium found in the milks. Students make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey. Grades 3-5
Students explore the numerous career opportunities involved in the dairy industry and solve real world math problems related to specific careers within the industry. Grades 3-5
Students explore the journey of milk from cow to ice cream, make ice cream in a bag, and discover how food engineers have developed many different processes for making ice cream. Grades K-2
Students read Right This Very Minute—a table-to-farm book about food production and farming—and diagram the path of production for a processed product, study a map to discover where different commodities are grown, and write a thank-you letter to farmers in their local community. Grades 3-5
Students investigate the transfer of energy in the process of making milk, discover that there are different forms of energy, determine that living things need energy to survive, and identify the sun as the primary source of energy. Grades 3-5
Students examine how cows help conserve natural resources by identifying the important role dairy cattle have in reducing, reusing, and recycling food processing by-products. Students identify each stage of the ecological cycle and the important role of decomposers. Grades 3-5
Students explore appropriate serving sizes and determine how to make healthy dietary decisions by identifying the components of nutrition as illustrated by MyPlate. Grades K-2
Students explore the connection between geography, climate, and the type of agriculture in an area by reading background information and census data about the agricultural commodities beef, potatoes, apples, wheat, corn, and milk. Grades 3-5
These fact sheets provide information on the history, production, top-producing regions and economic values of various agricultural products and natural resources. The activity sheets provide specific lesson ideas and fun facts for each topic. Commodities include agricultural water, alfalfa, almonds, artichokes, asparagus, avocados, beef, cantaloupes, carrots, citrus fruits, cling peaches, corn, cotton, cut flowers, dairy, dried plums, dry beans, forest resources, mushroom, pears, pistachios, nitrogen, phosphorus, potassium, processing tomato, rice, strawberries, table grapes, walnuts.
Students use this template to create a pop-up game to reinforce agricultural concepts concerning various plants and animals. Templates are available for apples, cows, dairy, pigs, sheep, and turkeys. Teachers can use the blank template to create their own pop-ups to reinforce concepts and understanding for any area of study.
Test your students’ understanding of nutrition with this exciting, fast-paced board game. Students take turns rolling a die, moving to different sections of the MyPlate board, and answering basic trivia about healthy eating and food science. The first to “fill their plate” with one trivia card from each section (Fruits, Grains, Vegetables, Protein, and Dairy) wins! In-game bonuses encourage students to exercise, reinforcing personal choice as an important component to a healthy lifestyle. Each gameboard comes with materials for up to five students. Available for purchase or free download. Order this game online from agclassroomstore.com.
In 1801, the proud citizens of Cheshire, Massachusetts boasted that their cheese was the very best. But then they heard the shocking news: President Jefferson was serving Norton cheese at the White House! What to do? Elder John Leland had an idea. A very large idea. If everyone worked together, they could make a cheese so large that President Jefferson would be serving Cheshire cheese at the White House for years to come. How the villagers of Cheshire create a true cheese-making miracle and transport it to the nation's capitol makes a spirited, rollicking tale. Based on a true moment in American history, this funny picture book celebrates the ingenuity and community spirit of one small New England town as it attempts to make the country's biggest cheese for the nation's greatest man.
Have you ever wondered why Swiss cheese has holes? You'll find out in this story about a Swiss cheese maker named Casper Jaggi. Casper Jaggi was only six years old when his father taught him how to make cheese in the Swiss Alps. In 1913, Jaggi left Switzerland in search of new opportunities in the United States. Like many other Swiss, he settled in Green County, Wisconsin, where the rolling hills dotted with grazing cows reminded him of home. And soon, he'd be turning cow's milk into cheese, just as he did in Switzerland. The book opens the doors to Jaggi's Brodhead Swiss Cheese Factory—largest factory of its kind in Wisconsin in the 1950s. Archival photos help illustrate, step-by-step, the process Jaggi and his workers followed to transform 2,000 pounds of milk in a copper kettle into a 200-pound wheel of Swiss cheese. Jaggi was one of the many European immigrants who helped establish Wisconsin's reputation for delicious cheese. The Artisan cheese makers crafting award-winning cheeses today are continuing this rich tradition in America's Dairyland.
With the help of his Dairy Godmother, Chuck is taken—poof!—on a memorable and delicious adventure to a dairy farm. He finds out exactly where ice cream comes from and gains an even deeper love and appreciation for his favorite food.
By featuring a single cow (Clarabelle) and her calf on a large, modern-day Wisconsin dairy farm, Peterson describes all the latest technology that enables farmers to create energy and other by-products from their herds. And yet none of the modern-day machinery matches the miracle of production that is the cow herself. Vibrant, close-up photographs capture Clarabelle with her herdmates and her newborn calf as well as the family members of Norswiss Farm who live and work together.
When Annabelle gives birth to her calf, she also begins to produce milk. The milk is then processed into cheese, and from the cheese, pizza is made. An excellent nonfiction look at milk production.
Farm Animals is a 32-page book filled with facts to learn about many types of farms and the animals that live there. The book includes real-life pictures and color illustrations. In addition to the text, each page includes a fun fact. Readers will learn why traditional farm animals such as beef cattle, dairy cattle, goats, sheep, chickens, and pigs are kept on farms. They will also learn why specialty farms raise ducks, geese, fish, and ostriches.
Everywhere you go, all around the world people are eating ice ceam! And while some folks spoon up sundaes and some savor Syrian bouza—one thing is always true: ice cream is joy! Travel the globe and discover a mouthwatering selection of cold, creamy treats. Which one is your favorite?
Black ice cream vendor Augustus Jackson (1808-1852) began his life in Philadelphia, where slavery was outlawed. After cooking regularly for his family, Augustus decided at age 12 to support them further, using his kitchen know-how to find work. He applied and was hired at the White House, and by 17 he'd earned the title of cook and developed a particular expertise—making ice cream for White House guests. One day, he developed a new dream—making ice cream that all could enjoy—and opened an ice cream parlor in his hometown. By adding rock salt to the ice that froze the confection, he started conjuring ice cream in half the time, a change that allowed him to sell the product "near and far." Augustus's dream had come true, and better yet, he had brought smiles to many faces.
Cool and smooth and sweet, ice cream has long been a favorite treat. It cools you off when it's hot and is too delicious to resist even in cold weather. How did it get to be so scrumptious? Ice Cream: The Full Scoop dishes out the latest scoop on ice cream production. Ice cream has come a long way from its humble beginnings as a mixture of snow, milk, and rice. This book details the many firsts in ice cream history, from the earliest ice cream crank to the original waffle cone. Children's mouths will be watering as they follow ice cream's journey from farm to factory to freezer.
As the sun sets over the fields, a little girl and her father begin the evening milking. The girls gathers the cows—a "Holstein parade"—and guides them to the barn. Father and daughter work side by side, pulling up the grain for feeding, fanning out beds of straw, and hooking up the milkers. In the corner pen, the girl feeds the calves all by herself. Soon they've filled milk can after milk can for the creamery truck that will arrive in the morning. The fresh dairy product isn't just for them—other families will buy their milk, butter, and cheese at stores and farmers markets near and far, connecting the little girl's farm to the world beyond.
Yummy! Colorful images of fruits, vegetables, grains, dairy, and protein foods fill the pages of this picture book starring Jack of beanstalk fame. Fortunately, the friendly giant in this version of the story is happy to invite a guest for dinner. As they cook together, Jack learns about the food groups that are a part of a well-balanced meal. The book is an appetizing way to introduce children to the MyPlate nutrition program, written and illustrated by Loreen Leedy.
Never. Not a chance. Annalisa wouldn't dream of kissing Luella the cow, even though her mother kisses her every day after singing her a song and milking her. Still, inquisitive Annalisa is awfully interested in milking Luella, and one day she sneaks off and does everything just the way her mother does - except for the kiss on the nose. Will Annalisa's innate curiosity get the best of her?
Follow the travels of Kailey as this city girl visits a dairy farm to learn where milk comes from. Gather trivia about milk along the way and take a tour of a milk processing plant. This educational story offers a fun way for young people, parents, and teachers to learn more about agriculture. The book, sponsored by the Kansas Farm Bureau, is now available for download from their website as part of an app that comes complete with a host of bonus features and videos.
Take a behind-the-scenes tour of three different farms where food is locally grown, harvested, and sold at the market. This book illustrates the journey of vegetables, cheese, and mushrooms as they travel from the farm to your fork.
A mother-daughter team bring easy cheese making right into your kitchen with this fun guide for kids and families. Step-by-step photos take kids ages 8–12 through the cheese making process, then teach them how to make 12 classic favorites, including mozzarella, feta, ricotta, and cream cheese. A hearty helping of kitchen chemistry and math along with bits of international cheese making history add to the education.
This 32-page book describes and illustrates the process of milk production from the care of the cows to the processing of the milk and each step in between.
Dairy cows are amazing animals. This printable student reader takes kids through the basics of milk production, how dairy cows are cared for, important vocabulary, and why milk is part of a healthy diet.
Make cheese in your classroom using the same fast methods as industry. This kit includes the recipe to make cheese (also available to download), cheesecloth, and two different types of rennet - one from an organic animal source and one from a genetically modified yeast source. You add water, powdered milk, and buttermilk. This is a great activity for exploring enzymes and chemistry as well as the benefits and concerns surrounding genetic modification. Order this kit online from agclassroomstore.com.
These full-color, life-size photographs showcase 200 commonly eaten foods with portion sizes. Each card includes nutrition facts in label format on the back, making it a perfect hands-on tool for teaching food and nutrition concepts.
Download a PDF of the Food Models from the National Dairy Council by clicking the View Graphic button.
Use this interactive map to help students see how geography and climate affects the production of agricultural crops. The map has USDA statistics built in to allow your students to answer questions such as, "Which state(s) produce the most cattle?" "Where does [my state] rank nationally in corn production?" "What region of the United States produces the most cotton?" etc. There are many agricultural maps available including field crops such as corn, wheat, barley, and alfalfa in addition to fruit and vegetable crops, ornamental nursery crops, and livestock.
Milk, leche, lait. No matter what you call it, real milk offers tons of nutrition and is sustainably produced—and we've got the receipts. Come behind the scenes on a few dairy farms: see the cow care and learn the real science. Oh, and did we mention you'll be flying around on a butterfly? Available for desktop or VR headset use.
This video highlights dairy farmers and their families. See many different dairy farms, learn about how they care for animals, dairy farmer's priorities in animal welfare, and how dairy farms utilize their resources to increase their sustainability and decrease their environmental footprint.
This 26-minute program from the Gee Whiz in Agriculture series explores a dairy food processing plant that makes many of our favorite foods, such as cheese, butter, and ice cream. Why "milk does a body good" and why it's considered nature's most perfect food are emphasized. A direct comparison of the nutrient values of milk and soft drinks are made, along with other nutritional considerations. This video can be purchased on DVD or accessed on YouTube.
Join George the Farmer from Australia in his YouTube video series to discover the paddock to plate or paddock to product journey of some of your favorite products, including apples, wool, dairy, chickpeas, potatoes, chickens, and wheat.
This 27-minute DVD teaches students where milk comes from, how milk is transported and processed, and how milk contributes to a nutritious diet. Order this DVD online from agclassroomstore.com.
What happens when the substitute teacher, Ms. Moo, leads the class for a day? Join Ms. Moo in a fun, fast mooving learning experience for grade school students. Through zany games of "Moo-nopoly" & "Pyramid of Power" Ms. Moo and her class discover life on a farm, where milk comes from, how cheese is made, and how milk group foods keep bones and teeth healthy and strong. Order this DVD online from agclassroomstore.org.
Take a Field Trip! through the dairy to discover how milk gets in the carton. Whether you're dipping or pouring, milk is an essential part of our diet.
Watch this 4-minute video clip to teach about the dairy farm. Students will learn about what dairy cows eat and how they are cared for to produce the milk we drink and the dairy products we consume.
Beef and dairy cattle provide us with hundreds of different products, and all they need is an ample supply of grass and other plants. Most of these plants people can't even eat, so why can cows eat them? This Gee Whiz in Agriculture video provides an in-depth look at the digestive system of cattle, focusing on differences between cattle and humans. Take a journey into a cow’s stomach and microscopically view the stomach contents. Ten-year old “experts” will share their “MOO-ving” experiences with you. This video is available on DVD or YouTube. Order this DVD online from agclassroomstore.com.
This three-page informational sheet describes the processes of how an animal grows, how it gets from the farm to the store, and what products are produced from that animal. Words and simple graphics are used to portray this information for beef cattle, dairy cattle, sheep, pigs, chickens, and turkeys. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.
How would you rather eat calcium, fiber, iron, protein, vitamin C, and zinc? This set of posters provides examples of foods that fit into each category and includes nutrition information about each.
Double-sided cards representing four livestock species. These cards can add a reading supplement activity to lesson plans to help teach the basic principles about beef cattle, dairy cattle, pigs, and poultry. The cards can be printed from the attached PDF or ordered from the Nebraska Foundation for Agricultural Awareness.
The Before the Plate website contains information about the Before the Plate documentary and videos and explanations for each step of the farm-to-fork process for beef, potatoes, honey, milk, and sunflowers.
"Discover Dairy" is an educational website for teachers and students. The website includes elementary level videos about the dairy farm, lesson plans for teachers, and activities.
