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Middle School Science Department: Nutritional Education in Science Class—Guiding Students to Recognize the Value of Natural Ingredients and Cultivate Healthy Eating Habits

December 5, 2024

On November 27, seventh-grade students conducted a unique experiment in science class—investigating the difference in vitamin C content between various brands of orange juice and fresh oranges. The purpose of this experiment was to allow students to engage in hands-on activities and, through actual data comparison, gain a deeper understanding of how the nutritional components of food affect health.


Under the guidance of their teacher, students first learned the basic knowledge of vitamin C and its importance to the human body. They discovered that vitamin C helps promote collagen synthesis, boosts immunity, and prevents scurvy, among other benefits. Following this, the students were divided into groups and used the iodine titration method to measure the vitamin C concentration in several common brands of orange juice and fresh oranges available on the market.


The results of the experiment showed that the vitamin C content in fresh oranges was significantly higher than in processed orange juice products. This finding not only helped students recognize the nutritional advantages of natural ingredients but also sparked reflections on their daily eating habits. Many students expressed that they would pay more attention to choosing fresh fruits and vegetables in the future and reduce their reliance on processed foods.


This experiment was not only a vivid biology teaching practice but also a positive guide for students' healthy lifestyle choices, encouraging them to develop good eating habits from an early age. The science group will continue to conduct similar experimental teaching activities to inspire students' interest in learning and cultivate their scientific literacy and health awareness.





(Written by Rongzhang Hu    Pictures by Rongzhang Hu     Edited by Cong Luo, Judah Kuhn )