Demonstrate kidney structure to your students. Obtain a beef or pork kidney from your local meat locker. Pork kidneys are more similar to those of humans. Beef kidneys do look like human kidneys during fetal development before the lobules fuse to form a smooth kidney.
Section the kidney longitudinally, and show students the medulla and cortex regions. Discuss where the nephrons are found and how urine formation proceeds. Show them the renal sinus and where the ureter leaves the kidney.
Conducta taste test to determine preferences for foods with varying fat contents. Do we all crave high-fat foods, or is it a matter of mind over taste?
Set up a taste test for students involving three different amounts of fat content:
Ice creams: full-fat, low-fat, and no-fat varieties
Yogurts: full-fat, low-fat, and no-fat varieties
Cheeses: full-fat, low-fat, and no-fat varieties
Sour creams: full-fat, low-fat, and no-fat varieties
Snack chips: full-fat, low-fat, and no-fat varieties
Conduct the test in such a way that students don't know ahead of time whether they are sampling full-fat or no-fat varieties, and compile the results.
From previous experience with these sorts of taste tests, people prefer the taste of the full-fat varieties, but find the low-fat versions acceptable. The no-fat alternatives seem to leave something to be desired.
Emphasize, however, that fat content can be reduced during cooking. If additional spices or other flavorings are used, fat content can be reduced, and the dish is just as enjoyable as its full-fat counterpart.