The Body's Reaction to Spicy Foods
Free to teach as-is — the teacher guide, student handout, and slides are included.
Free — we'll email you an access link. Google Docs format.
Objective
I can describe how spicy foods affect the body.
Part 1 of 4
Warm-up video
PBS Food · 6:40
We don't generate video — this one is by PBS Food on YouTube. The practice questions and exit ticket below were drafted by AI for this objective, and every question is editable in the teacher guide.
Part 2 of 4
Key concepts
3 concepts
- 1
The compound capsaicin, found in chili peppers, is responsible for the burning sensation we experience when eating spicy food.
- 2
The Scoville scale, created by Wilbur Scoville, measures a pepper's hotness in units ranging from 0 to 16 million.
- 3
Casein, a non-polar molecule found in milk and dairy products, can help extinguish the burn of capsaicin by dissolving and washing it away because 'like dissolves like'.
Part 3 of 4
Practice
7 questions
What is the name of the compound found in chili peppers that causes the burning sensation?
According to the video, what is one way capsaicin helps chili pepper plants?
Part 4 of 4
Exit ticket
Quick comprehension check
“Describe two ways that spicy foods, specifically capsaicin, can affect your body.”
Sample answer included in the free materials
Get the materials
Teacher guide, student handout, and slides — free, in Google Docs format
Teacher Guide
Complete lesson plan with answer keys and alternate activities
Student Handout
Printable worksheet
Slides
Ready to present
We'll ask for your email to send your access link — nothing else.
Teaching a group at a different level?
Where are your students right now? We'll rebuild this lesson to match — including the teacher guide, student handout, and slides, saved to your Google Drive.
Adapt This Lesson
