Stem Labs: Food Production Resource Book, Grades 5 - 12

Book Features:
• 96 pages, about 8 inches x 11 inches
• Ages 10-14, Grades 5-8
• Focuses on the challenges of food production for a growing population
• Covers food and energy, farming, food processing, chains, webs, and more
• Features hands-on labs while using the scientific method

Hands-On Learning: Mark Twain’s STEM Labs Food Production Book helps 5th-8th graders strengthen their science technology knowledge through hands-on labs while teaching them about the challenges of food production for a growing population.

What’s Included: The 96-page book features units and hands-on labs that allow students to explore the challenges of food production for a growing population while using the scientific method and science, technology, engineering, and mathematics.

Correlated To State Standards: This standards-based book teaches science technology through topics covering biologically productive land and water, food systems, food and energy, farming, food processing, student STEM design challenges, and more.

Interactive Learning: Students apply scientific inquiry, content knowledge, and technological design to solve real-world problems. Thought-provoking class discussions enhance critical thinking skills for insightful, interactive learning.

Why Mark Twain Media: Designed by leading educators, Mark Twain Media Publishing Company specializes in providing captivating, supplemental books and resources in a wide range of subjects for middle- and upper-grade classroom success.

STEM Labs: Food Production provides teachers, parents, and students with the resources to explore the challenges of food production for a growing population while using the scientific method. These fun and meaningful inquiry labs challenge students to apply scientific inquiry, content knowledge, and technological design to solve real-world problems. The units are designed to cultivate an interest in the STEM fields of science, technology, engineering, and mathematics while learning about issues in food production. Topics covered include biologically productive land and water; food systems, chains, and webs; food and energy; farming; hydroponics; food processing and preservation; and a student STEM design challenge. Key components of each lab: •Scientific Method •Research •Creativity •Communication •Critical Thinking Correlated to current state, national, and provincial standards