1. Identify and label the different parts of a plant (root, stem, leaf, flower, fruit) using a diagram or real plant specimens.

2. List examples of plant-based foods that come from each part of the plant (e.g. carrots from roots, broccoli from flowers, apples from fruit).

3. Identify and describe the different animal products used as food sources (e.g. meat, dairy, eggs).

4. Match the animal product to the animal it comes from (e.g. milk from cows, eggs from chickens, bacon from pigs).

5. Discuss the nutritional benefits of plant-based foods and animal products, including their vitamins, minerals, and protein content.

6. Compare and contrast the environmental impact of producing plant-based foods versus animal products.

7. Analyze the cultural significance of different plant parts and animal products in various cuisines around the world.

8. Conduct a taste test comparing plant-based foods and animal products to determine preferences and similarities/differences in flavors and textures.

9. Create a meal plan that incorporates a variety of plant-based foods and animal products to ensure a balanced and nutritious diet.

10. Evaluate the ethical considerations of consuming animal products and discuss potential alternatives for sustainable and humane food choices.