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Reed, Megan H.; Jenkins, Tom; Kenyon, Lisa – Science Teacher, 2019
Nitrogen- or phosphorus-based fertilizers, used in agriculture, can run off into nearby waterways during periods of heavy rain or high flow and cause harmful blooms (Paerl et al. 2016), low oxygen (Joyce 2000), and decreased biodiversity (Sebens 1994). Studies of the effects wetlands can have on water and habitat quality (Verhoeven and Meuleman…
Descriptors: Natural Resources, Biodiversity, Grade 9, Ecology
Marrero, Meghan E.; Lam, Keira – Science Teacher, 2014
Studies show that overall seafood consumption in the United States is rising (Agriculture and Agri-Food Canada 2012). Other research estimates that as much as 40% of the seafood caught worldwide is discarded, while countless sharks, whales, dolphins, birds, sea turtles, and other animals are unintentionally killed or injured by fishing gear…
Descriptors: Ichthyology, Classroom Techniques, Models, High School Students
Russ, Rosemary S.; Wangen, Steve; Nye, D. Leith; Shapiro, R. Benjamin; Strinz, Will; Ferris, Michael – Science Teacher, 2015
To help teachers engage students in discussions about sustainability, the authors designed Fields of Fuel, a multiplayer, web-based simulation game that allows players to explore the environmental and economic trade-offs of a realistic sustainable system. Computer-based simulations of real-world phenomena engage students and have been shown to…
Descriptors: Sustainability, Video Games, Thinking Skills, Computer Simulation
Peer reviewed
Cotter, Van T.; Lanphear-Cook, Carol J. – Science Teacher, 1988
Deals with a fungus that plays an important role in the forests of Asia as a decomposer of recently dead trees and in agriculture as an important edible mushroom. Describes how to culture these mushrooms including materials, conditions, and troubleshooting. Gives ideas for classroom activities. (CW)
Descriptors: Biological Sciences, Biology, Botany, Culturing Techniques
Bonner, J. Jose – Science Teacher, 2004
In this article, the author discusses "The Biology of Food" course. This course--a large lecture course with no laboratory section--is a mixture of kitchen chemistry, post-eating food metabolism, origins of different foods (from crop breeding to evolution), and ecological and environmental impacts of farming and harvesting practices. Nearly every…
Descriptors: Teaching Methods, Biology, Science Activities, Microbiology