agriculture assignment pdf

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Classroom Resources

Agriculture activity sheets.

Each activity sheet is available in three different formats:

• Early Childhood
• Elementary School
• Middle/High School

These activity sheets are front and back tear sheets and are in sets of 25. To view the activity sheets online, click the grade level below each specialty crop. Each activity sheet has QR codes to scan. When you receive the printed version you can scan the QR Codes for more exploration. To access the sites linked to the QR Codes online, click on the matching words under each grade level. For instance, the Early Childhood Alpaca page has a QR code for "Cool Facts about Alpacas." You can click "Cool Facts about Alpacas" under the Alpaca Early Childhood link to go straight to the link online.

• Learn More about Alpacas
• Cool Facts about Alpacas
• Alpaca Farms in Oklahoma
• Llamas vs Alpacas

Beef Cattle

• Grady's in the Silo
• The Real Grady the Cow
• Pasture to Plate
• Beef Ag Mag
• Every Cut of Meat Explained
• Chicken Dance with a Chick
• Eggs 101- Scroll to Eggs Part 1 Video
• Virtual Field Trip- Scroll to Barns Video
• Types of Corn
• How Popcorn is Made
• Fruit, Vegetable, or Grain
• Made of Cotton
• How Cotton is Processed

Dairy Cattle

• Milking Cows
• Ice Cream in a Bag
• Robotic Milker
• How Cheese is Made
• The Three Billy Goats Gruff
• Learn More about Goats
• Before Buying Goats
• Watch these Curious Goats
• Horses on the Farm
• Interesting Horse Video
• List of over 100 Horse Breeds
• Mushroom Pizza Recipe
• How do Mushrooms Grow
• From Peanuts to Peanut Butter
• George Washington Carver
• Big Mac Song
• Oklahoma Sesame Seeds
• Ethiopia Sesame
• Sesame Grown Commercially
• Sheep Shearing
• My Family's Soybean Farm
• Full of Beans
• Meet Brent Hajek
• Breaking the World Land Speed Record
• Build a Pig Barn STEM
• How Wheat Grows
• Wheat in Oklahoma
• Wheat to Flour

• Getting Started
• Lesson Plans
• Join our Listserv
• Growing Solutions
• Out to Pasture
• Food Frontiers
• Food Citizen Action Project
• Climate Change

Unit 2: Farmers, Factories, and Food Chains

This unit explores how our food—from plants to animal products to seafood—is grown, harvested, processed, and distributed. Students will examine conventional industrial practices, explore sustainable alternatives, and consider the impact both have on human health and the environment.

Download the entire curriculum  lesson plans ,  lesson plans with handouts , and  lesson plans with handouts and slides .

Lesson 1: Crops: Growing Problems

Students will explore how crops are grown in industrial agriculture and how those practices impact human health and ecosystems. This lesson also covers the importance of soil, freshwater, and biodiversity in agriculture. In later lessons, students will learn in more detail about ecological alternatives to industrial crop production.

• Lesson plan
• Presentation slides ( PDF ,  PowerPoint )
• Student handouts

Lesson 2: Animals: Field to Factory

Students will explore how animals are raised for food in the industrial system, and how it impacts human health and ecosystems. They will also look at ecological alternatives to industrial food animal production (IFAP)–such as pasture-based production–and consider the advantages and disadvantages of each system.

Lesson 3: Seafood: Wild and Farmed

Students will explore how aquatic animals are harvested from the wild and farmed (aquaculture) and how those practices impact ecosystems. They will also consider health benefits and risks of eating seafood. Although seafood includes both aquatic plants and animals, the focus of this lesson is on fish and shellfish.

Lesson 4: The Hands That Feed Us

At least one in six members of the U.S. workforce are employed in the food chain, from farm fields to food service. Students will identify different jobs, examine their working conditions, and consider how to improve workers’ health and quality of life.

Lesson 5: Our Changing Climate

This lesson allows students to zoom out and see how the food system is linked to a global issue: climate change. Students will learn about how climate change occurs, analyze the connections between climate change and agriculture, and consider ways to reduce the food system’s greenhouse gas emissions.

• Student handouts and teacher guide

Lesson 6: Turning Toward Sustainability

Students will explore alternatives to the prevailing industrial model of agriculture and what it means for agriculture to be sustainable. They will examine agroecology as an approach to food production that nourishes, rather than depletes, natural ecosystems and human communities. They will imagine what a different agricultural paradigm could look like and share that vision with others.

Lesson 7: Our Food's Journey

Food often travels thousands of miles from where it is produced to where it is sold and eaten. Students will learn why food is transported long distances and consider the advantages and disadvantages. Students will critically examine and debate different scales of food distribution (local, regional, national, and global).

Lesson 8: Keeping Our Food Safe

Each year thousands of Americans experience foodborne illnesses caused by pathogens or biological toxins. Agricultural chemicals and additives in our food supply contribute to risks of chronic illnesses such as cancer. Students will explore how food becomes contaminated, the consequences for public health, and how to prevent and respond to food safety issues.

Lesson 9: Processing: Farm to Factory

The development of different food processing techniques has sometimes improved and sometimes degraded the quality of food. Food processing offers important benefits to businesses and citizens, including a more varied food supply and foods with a longer shelf life. Certain aspects of food processing, however, raise concerns over nutritional quality, worker health, and food safety. Students will learn how food is processed and explore the positive and negative impacts of food processing techniques.

• Biotechnology
• NOC:Nanotechnology in Agriculture (Video) 
• Co-ordinated by : IIT Kanpur
• Available from : 2018-05-01
• Intro Video
• Lecture 1: Introduction
• Lecture 2: What is Nanotechnology
• Lecture 3: An outline
• Lecture 4: Agriculture: Natural versus Modern
• Lecture 5: Modern Agriculture: controlled or out of control
• Lecture 6-A Restart:Utilising Our Discoveries
• Lecture 7-Classifying nanomaterials Based on Shape and Geometry
• Lecture 8-Classifying Nanomaterials Based on Chemical Nature
• Lecture 9-Physical Approaches to Nanomaterial Synthesis
• Lecture 10-Biological and Chemical Approaches to Nanomaterial Synthesis
• Lecture 11-Detailed Physical Techniques - I
• Lecture 12-Detailed Physical Techniques - II
• Lecture 13-Detailed Chemical Techniques
• Lecture 14-Detailed Biological Techniques
• Lecture 15-Basic Characterisation Techniques of Nanomaterials
• Lecture 16: Characterisation techniques for physical and chemical surface properties of a material
• Lecture 17: Nanomaterials in Agriculture
• Lecture 18: Iron pyrite and seed pre-treatment
• Lecture 19: nano-Pyrite and its lab trial with chickpea
• Lecture 20: nano-Pyrite field trial with spinach and its mechanistic details
• Lecture 21: Mechanistic details of the action of Pyrite nano-particle
• Lecture 22: Application of Pyrite nano-particle in different crops
• Lecture 23: Application of different nano-particles in Agriculture-I
• Lecture 24: Benefits of nanoparticles in Agriculture
• Lecture 25: Nanotechnology in animal production
• Lecture 26: Antioxidant nanomaterial in animal production-I
• Lecture 27: Antioxidant nanomaterial in animal production-II
• Lecture 28: Antioxidant nanomaterial in animal production-III
• Lecture 29: Antioxidant nanomaterial in skeletal muscle development-I
• Lecture 30: Antioxidant nanomaterial in skeletal muscle development-II
• Lecture 31: Skeletal muscle development and nanomaterial intervention
• Lecture 32: Fabrication of nano-micro devices to study force generation in muscles
• Lecture 33: Summarising role of nanomaterials in animal production
• Lecture 34: Nanomaterials in food processing and preservation-I
• Lecture 35: Nanomaterials in food processing and preservation-II
• Lecture 36: Multifunctionality of nanomaterial: water purification, waste disposal, and energy
• Lecture 37: Futuristic multifunctional, sustainable and green nanomaterial
• Lecture 38: Case study of Titanium dioxide
• Lecture 39: Case study of Titanium dioxide -II
• Lecture 40: The future: evolving nano world
• Live Session 11-11-2020
• Watch on YouTube
• Assignments
• Download Videos
• Transcripts