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2022 Chicago National Conference - Sessions




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Saturday, July 23
2:20 PM - 3:20 PM
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Engaging Students in the Science and Engineering of Food

McCormick Place - W196a

Obtaining food to meet our energy and matter needs is a basic requirement of humans and food also defines our culture. This presentation will share how to use elements of the three dimensions of the NGSS and Framework to engage students in making sense of phenomena and problems related to food. Strategies for how to use driving question boards, lesson level learning targets, and engage all learners will be shared. Specific attention will be given for how to align assessments that challenge students to apply their understandings. Participants will engage in a morsel of a storyline on producing the perfect apple. In this storyline, students notice and wonder about different varieties of apples and are challenged to explain why it took 30 years for the Honeycrisp apple to be available to consumers. Students ask questions for how perfect apples are mass produced, how nutrients and environmental factors affect the quality of fruit, and how to attain the right balance of sweet-tart flavor. This storyline weaves together scientific concepts such as meiosis and mitosis, pedigrees and probability, plant structure and function, nutrient cycles, the role of photosynthesis in producing food, and how plants use cellular respiration to survive the winter.

Takeaways: Engage in conversations for how to use the three dimensions of the NGSS and the NRC Framework, storylines, driving questions, formative and summative assessments, and hands-on activities to learn science and engineering skills while making sense of one of our most basic needs – FOOD.


Chris Embry Mohr (Olympia High School: Stanford, IL)

Presenter Materials for this Session:
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Engaging Students in the Science and Engineering of Food
A group of educators is working to develop a series of storylines on food. This is an overview of the first storyline on Producing the Perfect Apple.