Active Learning Process Activity Planner
|
|
- Isabel Phillips
- 5 years ago
- Views:
Transcription
1 Active Learning Process Activity Planner Plan Do Reflect Staff name: Celena Site: Christmas Break Activity Name: Energy Level: Topic: Music / Drama x Cooking Arts/Crafts Getting to Know You Science / Math Hummus in a Bag & Edible Low Teambuilding Thrive Gym SEL Introducing Topic Reinforcing Topic Technology Insects Learning Objective (main thing you want youth to have an opportunity to do / to practice): Learn to make a new food and practice using measuring skills. Also, creatively make insects using food. Kid-Friendly Way to Introduce Learning Objective to Youth (1 3 sentences): We will learn to make hummus, which you may not have had before. We will also use our imaginations to use the foods we have to make insects we can eat. Kid-Friendly Way to Introduce Activity to Youth (bring the excitement here--this is what you would say to help youth pick between multiple activity options): Today we will be making delicious hummus that we will be able to eat after we mash it in a bag. We will use that hummus and other foods to make insects like ants or butterflies. Environment Set Up Each kid will get 1 baggie and1 plate. Anticipate Potential Challenges Some kids may need help measuring ingredients. Younger kids may have trouble mashing the hummus or getting it onto the celery. Make sure the bags are closed before the kids start mushing the bags. PLAN Kid-Friendly Version of Directions Hummus in a Bag - First, everyone will need to wash his or her hands. Next we will start by first making our hummus. Everyone will get their own bag. To that bag we will add ¼ c. garbanzo beans. Next we will add a teaspoon each of olive oil and lemon juice and 2 teaspoons juice from the can of the beans. Last we will add 1/8 teaspoon of salt and about ¼ teaspoon of garlic powder if you want it. Once all the ingredients are in the bag (make sure the bag is closed!) you can start mushing the bag to start making your hummus. Once all the beans are broken up and the hummus is a texture you like, your hummus is done! When you are done, push all the hummus to one corner of the bad and cut off the corner. This will let you squeeze out your hummus without making a mess. Edible Insects Everyone will get celery, raisins, and pretzels. Squeeze the hummus onto the celery stick down the center. Use the other food items to make insects! To make a butterfly, use the pretzels as wings and the raisins as eyes. (See attached pic.) To set structure, make sure to set clear limits and consequences
2 Step-by-step of the activity: Hummus in a Bag recipe: * ¼ c. garbanzo beans drained & liquid saved * 1 teaspoon lemon juice * 1 teaspoon olive oil * 2 teaspoons reserve juice from can * 1/8 teaspoon salt * ¼ - ½ teaspoon garlic powder (optional) DO Combine all ingredients into a zip top bag. Close the bag. Mush together the ingredients until smooth. (Note: If the hummus is not coming together or is to dry add more reserve liquid.) Timeframe including Transitions Edible Insects - While the kids are making their hummus and hand out the celery, pretzels, and raisins. If there are carrots hand them out as well. If there is time have the kids cut their celery in half, so they can make more then one insect. Once all the kids are done making and eating their insects, have them help clean up by throwing away their plates and bags. Also have them clean the measuring tools. Back Pocket Games * On My Safari The first person says On my Safari I will see a(n) (an animal that starts with A ). The second person will say the same thing, but name an animal that starts with a B, and so on down the alphabet. For older kids you will have them repeat all the animals that were already said before them. Processing Questions: (questions to ask youth DURING the activity to encourage learning and reflection) Have you had hummus before? Who knows another name for garbanzo beans? (Chickpeas) What ingredients will we be adding to our hummus? What type of insect are you making? Any opportunities to increase the challenge with extensions or variations? Questions to Review Activity: (group experience) Did you like the hummus? What kind of insects did you make? REFLECT Questions to review learnings: (individual experience) Was making the hummus hard? What part was your favorite? Questions to predict how to apply learning: (future experience) What else could you add to the hummus to give it different flavors? What other ways could you make hummus?
3 At site 1/4 cup 1 teaspoon 1/8 teaspoon Paper plates (1/kid) Scissors Can opener Bowl SUPPLIES Recycled supplies needed Need to purchase Garbanzo beans (1 can/5 kids) Olive Oil Lemon Juice Garlic Powder Salt Quart zip top bags (1/kid) Celery (1-2 staks/kid) Raisins (3-5/kid) Pretzels (3-4/kid) Carrots (optional) SITE DIRECTOR COACHING CHECKLIST Is the planner full and complete? (Grayed out sections for newer staff, more sections for more veteran staff) Does the planner state a clear learning objective? Does the activity / the Do section meet the objective? Is the kid-friendly language simple, concise, and in the right order? Does it set clear limits? Will the activity fit the time scheduled for it? Have the two other parts in the Plan section been considered: Environment Set Up & Anticipate Potential Challenge? (If staff are not able to complete this section on their own yet, use it as a coaching opportunity to guide reflection before staff facilitate the activity) Does the Reflection tie to the activity / the Do section? Does the Reflection tie to the Kid-Friendly Way to Introduce Learning Objective to Youth? Are supplies clearly listed (meaning ALL items needed, i.e., a cooking activity lists ingredients AND cookware needed)? (POST ACTIVITY FACILITATION) STAFF REFLECTION How did it go?: (Don t forget to identify what went well!)
4 While facilitating, did you come up with any additional Reflect questions?: (List any/all impromptu questions that helped youth reach a meaningful insight If you did this activity again, would you: set clear limits and consequences any differently (in the Plan section)? have any (new) ideas of how to increase the challenge with extensions or variations (in the Do section)?
5
Seeds. What You Need. SEED FUNCTIONS: hold embryo; store food for baby plant
LESSON 7 Seeds C hildren dissect and compare bean and almond seeds. They observe the tiny plant embryos surrounded by food for the baby plant, and test the seeds for the presence of natural oil. They learn
More informationRecipe. Ranch Dressing Mix
Ranch Dressing Mix A homemade ranch recipe is a healthy alternative to store bought ranch and is perfect for serving with vegetable and salads. Yogurt offers a high amount of protein for just a few calories.
More informationFALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH
3 FALL GRADE Edible SCHOOL GARDEN Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH The Champion Cheer! We drink WATER cause it s fun, feels good, and makes us strong! We enjoy FRUITS AND VEGGIES
More informationGN , CCNE: Texas Chili Cook-Off
GN-000-26, CCNE: Texas Chili Cook-Off Client-centered nutrition education uses methods like group discussions and hands-on activities to engage participants in learning. This outline starts with a Snapshot
More informationOverview. Note to Volunteers Check with parents about food allergies for girls.
Overview Note to Volunteers Check with parents about food allergies for girls. This badge requires using kitchen utensils and appliances. If you can, hold the meeting in a place that has a kitchen, or
More informationLearning to Learn; Mastering Physical Skills; Self-Understanding; Social Interaction;
Theme Life Skills Area(s) Objectives Project areas Gifts from the Heart Learning to Learn; Mastering Physical Skills; Self-Understanding; Social Interaction; Practice measuring dry ingredients; Create
More informationHerbalicious Poetry, Match-up, Butter & Tea Grade 5/6 Facilitator Notes
, Match-up, Butter & Tea Grade 5/6 Facilitator Notes Objective: Students will connect their individual sense of taste with a fun, group literacy activity. Recipe Category: Plants & Gardening Cooking Time:
More informationAbout. Discovering More. Fraction Skittles
About Fraction Skittles Fraction Skittles Material Description The Fraction Skittles are four large wooden skittles that are used to introduce and sensorially explore the concept of fractions from one
More informationHow Seeds Travel THEME: EXPLORING THE ECOLOGY OF FOOD. ESSENTIAL QUESTION How do seeds travel?
How s Travel Adapted from Life Lab s The Growing Classroom THEME: EXPLORING THE ECOLOGY OF FOOD 45 MIN. 2 ND GRADE WINTER ESSENTIAL QUESTION How do seeds travel? LEARNING OBJECTIVE Students will be able
More informationLesson 8 Grocery Shopping and Cooking Together
Lesson 8 Grocery Shopping and Cooking Together Recommended Book A Feast for 10 by Cathryn Falwell Book Summary: This book shows how much fun it is to spend time together as a family. The story describes
More informationKids Cook Real Food ecourse Curriculum Map: All- Kid Lessons
Kids Cook Real Food ecourse Curriculum Map: All- Kid s Getting Started: The Ultimate Guide to Working in the Kitchen for Kids Cut! It s Knife Safety Time What s That Smell? Spice Exploration Keep It Flat!
More informationFire up the grill to make a killer sandwich sure to thrill! Everyone in the family can help make my grilled chicken sandwich.
An aquarium in Valencia, Spain, provides a chance to eat dinner in an underwater restaurant surrounded by sharks! Fire up the grill to make a killer sandwich sure to thrill! Everyone in the family can
More informationFALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH
3 FALL GRADE Edible SCHOOL GARDEN Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH The Champion Cheer! We drink WATER cause it s fun, feels good, and makes us strong! We enjoy FRUITS AND VEGGIES
More information100 Days of Real Food Cookbook Review
100 Days of Cookbook Review Real Food I ve been a huge fan of Lisa Leake of 100 Days of Real Food for quite some time. Lisa s blog was actually the first real blog that I followed, so I am honored to be
More informationTo create the best learning experience for your students, keep these ideas in mind:
Dear Teacher, We d like to introduce you to our new ChopChop curriculum, designed as a tool to teach cooking as an interdisciplinary subject. Using ChopChop in the classroom not only inspires children
More informationKing Wastealot lived in a very large castle on top of a hill.
K s t o l a e t s a W ing c i n Pic King Wastealot lived in a very large castle on top of a hill. All around his castle were beautiful gardens and, whenever he could, the King would take his meals outside
More informationVisit kcculinary.com for our Current Schedule and full descriptions of classes.
Explore the culinary arts with over 500 contemporary cooking classes each year covering a wide range of topics and taught by qualified, experienced instructors. Let us help you de-mystify the art of cooking
More informationRecipe Appendix Contents
Recipe Appendix Contents Lesson 1 Drink Low-Fat Milk and Water Instead of Sweetened Drinks 2 Eat a Rainbow! Eat More Vegetables and Fruits 3 Read it Before You Eat It! The Label 4 Make Half Your Grains
More informationFuture. Get Growing! Growing. for the. November. Growing Rhubarb. Areas of Learning The World Around Us
Areas of Learning The World Around Us Learning Intentions We are learning: that there are conditions for healthy growth of plants; how plants use their senses for survival; that plants can be identified
More informationN e w Yo r k C i t y / N YS T L C ata lo g for FAMIS purchases
2007 2008 Grades K 8 N e w Yo r k C i t y / N YS T L C ata lo g for FAMIS purchases To Order, Call Toll-Free 800-350-7180 Sussman Sales Company, Inc. Table of Contents Differentiated Instruction Early
More informationWords to Use feel skin smell. Introduction
Equipment Required knife cutting board oven baking sheet Materials/Supplies 1 whole sweet potato taste testing samples of roasted sweet potato (see below) 1 TBSP olive oil Salt or salt-free seasoning magnifying
More informationKNAPSACKS AND COLD PACKS
KNAPSACKS AND COLD PACKS Your Guide to Packing Healthy School Lunches NFS 30.31 August 2015 Eating for learning Healthy eating is important at every age. Children and youth that eat well feel well. They
More informationFOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2
activity 2 Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN Grade 3 Quarter 1 Activity 2 SC.A.1.2.1 The student determines that the properties of materials (e.g., density and volume) can be compared
More informationMODULE 7: Delightfully Delicious Creations
MODULE 7: Delightfully Delicious Creations Background: As kids grow up, they can increasingly help out with kitchen tasks. Including children in food preparation can be enhanced and facilitated with these
More informationIncorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute
Incorporating MyPlate in the Child Care Classroom Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Course Objectives Participants will be able to: Explain basic strategies
More information40 Developmental Assets. Thank you to our...
40 Developmental s Search Institute has identified 40 building blocks of healthy development known as Developmental s that help young people grow up healthy, caring, and responsible. More information on
More informationEnjoy Pulses Kathy Savoie, Extension Educator
Eat Well Nutrition Education Program Eat Well! A Newsletter for Healthy Eating Enjoy Pulses Kathy Savoie, Extension Educator Inside Fall 2016 Food Safety Corner Using Leftover Pulses Kid s Korner After
More information30 Days to More Fruits & Veggies
30 Days to More Fruits & Veggies As summer winds to an end, fall is a time for harvest. September is many things to many people, including 5-A-Day Month, Fruit & Vegetable Month, and even Organic Harvest
More informationHealthy Eating: Lunch Ideas
Healthy Eating: Lunch Ideas Department of Clinical Nutrition & Dietetics Having a healthy school lunch is very important as it provides children with the energy to concentrate during class and helps them
More informationCLASSROOM NEWS Week of January 23, 2017! jmccool3rdgrade.weebly.com! (302)
CLASSROOM NEWS Week of January 23, 2017! jmccool3rdgrade.weebly.com! (302) 875-6130 This Week.. ELA: Lesson 11 Ac+vity Technology Wins the Game, wri3en by Mark Andrews. Informa+onal text. Students will
More informationPumpkin Pancakes. What you will need. Instructions
Pumpkin Pancakes 1 cup pumpkin, steamed and pureed 2 eggs. beaten 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon Melt a tablespoon of coconut oil in a warm frypan. Introducing pancakes, with
More informationExploring MyPlate with Professor Popcorn
Exploring MyPlate with Professor Popcorn Grade 1: Experiencing Food Grade 1: Lesson 3 (1:3) Make half of your plate fruits and vegetables. Objectives Upon completion of Lesson 3, youth will: 1. State how
More informationGingerbread cookies. Directions. Ingredients. /3 cup dark brown sugar, packed. /3 cup molasses. 5 tablespoons soft butter
cookies 5 tablespoons soft butter 1 /3 cup dark brown sugar, packed 1 /3 cup molasses 1 egg 2 cups all-purpose flour 1 teaspoon ground ginger ½ teaspoon ground cinnamon Pinch of salt ½ teaspoon baking
More informationO N E S YO U L L E AT! LESSON 2 & FRUITS ARE THE
T H E B E S T V E G E TA B L E S & F R U I T S A R E T H E O N E S YO U L L E AT! LESSON 2 T H E B E S T V E G E TA B L E S & FRUITS ARE THE O N E S YO U L L E AT! Objectives for the lesson: 1. Explain
More informationEat Well! Winter. A Newsletter for Healthy Eating Get Creative with Cabbage. Inside. By Samantha Buttarazzi, University of Maine Dietetic Intern C
Eat Well Nutrition Education Program Winter 2014 Inside Food Bites Preparing Cabbage Kid s Korner Apple Confetti Coleslaw Ask Eat Well Karen Toohey Food Safety Corner Cutting Board Safety Eat Well Recipe
More informationHealthy Practices: Nutrition and Fitness
1 Sample Menus We have included a few sample menus to help you plan. Not all the ideas will work for your program. Because of the many different kinds of center programs and facilities it is important
More informationIf you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher.
The recipes used in Y8 have been carefully chosen to provide a range of opportunities for students to develop their confidence in using practical skills. Students will be able to apply their creative thinking
More informationPermission Slip. My child,, does not have allergic reactions to the ingredients.
Permission Slip Dear Parents or Guardians, Our upcoming world language and science module is about matter. At the end of the module, we will make ice cream. Please let us know if this activity is agreeable
More informationCompare Measures and Bake Cookies
Youth Explore Trades Skills Compare Measures and Bake Cookies Description In this activity, students will scale ingredients using both imperial and metric measurements. They will understand the relationship
More informationFLIGHT CLUB TEAMBUILDER. An exhilarating blend of business and pleasure in the heart of the City. Away days have never been so good.
FLIGHT CLUB TEAMBUILDER An exhilarating blend of business and pleasure in the heart of the City. Away days have never been so good. FLIGHT CLUB TEAMBUILDER Your away day, taken care of Flight Club teambuilder
More informationImplement Summer Food Standards of Excellence in Your Community
Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply put,
More informationWords to Use feel leaf smell. Introduction
Equipment Required colander Materials/Supplies 1 handful of fresh spinach leaves taste testing samples of spinach (fresh is preferred, but frozen will also work) magnifying glasses taste-testing cups Before
More informationWords to Use feel smooth round tomato
Equipment Required cutting board knife Purpose The purpose of this lesson is to introduce a new food to the children in your classroom. The more times children are exposed to new foods, the more likely
More informationLet s Talk... Let s Talk... Let s Talk... Index. Explore the 5 Senses at the Table. Mystery Food
Mealtime Conversation Cards for Toddlers & Preschoolers Index Food Apple 14 Food Crabapples 36 Asparagus 20 Deer 32 Bananas 23 Eggs 41 Berries 31 Feasting 39 Broccoli 22 Fish 37 Carrots 21 Hummus 19 Celery
More informationStyrofoam Cup Design Middle School and High School Lauri Thorley and Adrienne Lessard
Styrofoam Cup Design Middle School and High School Lauri Thorley and Adrienne Lessard Objective: Students will examine and research the effects of styrofoam on human health and the environment, students
More information1 What s your favourite type of cake? What ingredients do you need to make a cake? Make a list. 3 Listen, look and sing Let s go shopping!
Unit Let s eat! Lesson Vocabulary What s your favourite type of cake? What ingredients do you need to make a cake? Make a list. Brainstorm 2 Listen, point and say the vocabulary chant. CD 0 flour 2 oil
More informationPlant-based Power Breakfasts!
Plant-based Power s! Kids, we talked about plant-based snacks earlier, do you remember what that means? Reminder: What do the words in the phrase plant-based food mean? Plant-based eating, or eating plant-based
More informationBrought to you by Viva Vegetables
How to Nourish With peppers Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign The goal of the How to Nourish With lesson series is
More informationDear Teacher, Keep it Clean! water and soap. students to keep their hands away from their mouth and face. Keep it Safe!
Dear Teacher, Welcome to our latest ChopChop curriculum, designed as a tool to teach cooking as an interdisciplinary subject. Using ChopChop in the classroom inspires children to cook and eat real food,
More informationAll About Food 1 UNIT
All About Food 1 UNIT Getting Ready Discuss the following questions with a partner. 1 What foods do you see in the pictures? 2 Which ones do you like? Which ones don t you like? 3 Do you like to cook?
More information- Kids get excited to eat raw fruits and vegetables when they are paired with a tasty dip
Dippin for Health! Kids love to eat with their hands so let them! Dips make for a great snack and gives you the opportunity to add (or even hide) healthy ingredients in to your child s diet. Dips are kid
More informationA FOODIE PICKY EATER TURN YOUR INTO. 1) Feeding Your Future Foodie. 3) Getting Kids in the Kitchen. 2) Making Fruits and Veggies Fun!
1 August 2017 Health Eating Tip of the Month TURN PICKY EATER IN A FOODIE Is your child a selective eater? You are not alone, it is common for children to have picky eating behaviors. As a parent, you
More informationSuper-Fast Snacks to Nourish You Through Baby s First Year
Super-Fast Snacks to Nourish You Through Baby s First Year Easy Homemade Hummus 1 can of chickpeas (garbanzo beans) 2 tablespoons mayonnaise (get an avocado or olive-oil based if possible) ¼ cup tahini
More information9: MyPlate Dairy Group
9: MyPlate Dairy Group [ 90 ] 9: MyPlate Dairy Group Activity A: Calci-Yum!- Ice Cream in a Bag! Objectives: Participants will be able to: Understand the importance of the dairy group Identify why calcium
More informationThroughout Kingdom Safari, we are praying and trusting God for multiple victories:
Snacks Throughout Kingdom Safari, we are praying and trusting God for multiple victories: Ultimately, we pray that children will respond to the message of the Gospel by asking Jesus to forgive their sin
More informationLESSON 5: WATER WONDERS
LESSON 5: WATER WONDERS QUICK GLANCE In this lesson, campers will: ü Explore the amount of sugar in some of their drinks ü Determine whether all that sugar is healthy ü Identify drinks that have less sugar,
More informationWELCOME! DOWNLOAD IN DIGITAL HD APRIL 17
WELCOME! Paddington may have traveled from darkest Peru to the hustle and bustle of London, but you can join in on his adventures right from your living room by hosting a Paddington Party! Just like the
More informationVENN DIAGRAM. November Appendix
VENN DIAGRAM Thanksgiving Today First Thanksgiving NOVEMBER Soybean Information Sheet Soy products come from the soybean, a legume native to northern China. The United States is now the world s largest
More informationFacilitating the Lesson
Facilitating the Lesson Program Overview This program contains the background information, step-by-step plans and handouts you need to teach sessions and conduct activities on 10 topics. Sessions are designed
More informationPrairie Numbers An Illinois Number Book
Prairie Numbers An Illinois Number Book Author: Kathy-jo Wargin Illustrator: Kathy O Malley Guide written by Cheryl Grinn Portions may be reproduced for use in the classroom with this express written consent
More informationEasy Peasy Slow Cooker Program. Created by St. Jude Wellness Center
Easy Peasy Slow Cooker Program Created by St. Jude Wellness Center Easy Peasy Slow Cooker Program St. Jude Wellness Center Hi everyone! With Christmas and New Years right around the corner, I think we
More informationThis lesson is part of a larger, comprehensive school garden guide called Minnesota School Gardens: A Guide to Gardening and Plant Science developed
This lesson is part of a larger, comprehensive school garden guide called Minnesota School Gardens: A Guide to Gardening and Plant Science developed by Minnesota Agriculture in the Classroom in 2013. The
More information2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS
2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS ABOUT WINEGROWERS CONVENTION The Washington Winegrowers Association is the place for the wine and grape industry to network and learn,
More informationLESSON 5 HANDOUT 1 My Garden Plan
LESSON 5 HANDOUT 1 My Garden Plan Use this template to plan your garden and determine what fruits and vegetables you want to grow. Think about what plants grow well together (see Garden Companions for
More informationVEGAN 101. How to kickstart your vegan journey
VEGAN 101 How to kickstart your vegan journey WELCOME TO VEGAN PLANT-BASED BENEFITS Vegan living is Many people say that going vegan is the best thing they ve ever done their only regret is not doing it
More informationVEGAN 101. How to kickstart your vegan journey
VEGAN 101 How to kickstart your vegan journey Vegan101_sp04.indd 1 14/06/2017 16:02 WELCOME TO VEGAN Many people say that going vegan is the best thing they ve ever done their only regret is not doing
More informationconcepts and vocabulary
Cooking Demonstration: 1fresh fall salad Introduction The food that we eat supplies us with nutrients we need to grow and stay healthy. People in different countries eat different foods, but with the same
More informationLESSON FOUR: VARY YOUR VEGGIES BROCCOLI
LESSON FOUR: VARY YOUR VEGGIES BROCCOLI Objectives: Identify what is a vegetable Describe why it is important to eat vegetables Experience and try a vegetable Describe ways to increase vegetable intake
More information4Delicious Dunking Dip
Cooking Demonstration: 4Delicious Dunking Dip Introduction MyPlate is a nutrition guide developed by the United States Department of Agriculture (USDA). It illustrates the five food groups that are the
More informationWild Safari JUNGLE SALAD. Hunter s Tater Boats. Sample Foods Camp Theme and Recipes
Fun with Foods at Summer Day Camp Presented by: Margie Memmott, FCS Agent margie.memmott@usu.edu Judy Jensen, 4-H Assistant judy.jensen@usu.edu Juab County Effectively plan, organize, implement and evaluate
More informationOhio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It!
Page 1 Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It! Task Topic: Task Title: Teaching Message(s): Resources: Vegetables & Fruits Eating More Vegetables & Fruits: You
More informationHEALTHY SHOPPING & MEAL PLANNING
HEALTHY SHOPPING & MEAL PLANNING Meal Planning Planning meals before you shop is one of the best things you can do to save money and provide healthy meals and snacks for your family. Everyone can participate
More informationFood Fingers & Fun. Healthy Eating for Preschool & Young School Age Children
Food Fingers & Fun Healthy Eating for Preschool & Young School Age Children Healthy Eating for Children Eating Well with Canada s Food Guide recommends the balance and variety of foods your child needs
More informationM A K E A D I F F E R E N C E
MAKE A DIFFERENCE Serve Day Project Guide We re so glad you re leading a Summer Small Group! One of our favorite things about the summer semester is that it ends with Serve Day, an exciting and impactful
More information3Veg-Out Chilean Stew
Cooking Demonstration: 3Veg-Out Chilean Stew Introduction The amount of nutrients you can obtain from a food depends on the size of a serving. This amount, called serving size, is displayed on the Nutrition
More informationKitchen Korner! Kids in the Kitchen! Read Up on Fruit! EASY APPLE BAKE MAKE IT WITH THE KIDS!
Apples Apples Apples Apples Apples Page 1-A Kids in the Kitchen! Q. Where do worms prefer to shop? A: In the Big Apple. Q. Did the worms enter Noah s Ark in pairs? A. No, in apples. Food is important to
More informationBig Green Lessons Germination: Kindergarten-2 nd Grade
Big Green Lessons Germination: Kindergarten-2 nd Grade Lesson Outcomes In this lesson, students will identify that seeds germinate and grow into plants. A seed is made up of different parts (cotyledon,
More informationDear Teacher, Establish a set of classroom rules when cooking. For example: before you start eating.
Dear Teacher, Welcome to our latest ChopChop curriculum, designed as a tool to teach cooking as an interdisciplinary subject. Using ChopChop in the classroom inspires children to cook and eat real food,
More informationPLEASE CALL THE EXTENSION OFFICE TO REGISTER (606)
S p r i n g 2 0 1 7 F a m i l y a n d C o n s u m e r S c i e n c e s C l a s s S c h e d u l e a n d N e w s l e t t e r PLEASE CALL THE EXTENSION OFFICE TO REGISTER (606) 549-1430 Class List Class Date
More informationGrade: Kindergarten Nutrition Lesson 4: My Favorite Fruits
Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students
More informationKIMBEACH.COM VEGAN EDITION
KIMBEACH.COM VEGAN EDITION WELCOME Great to have you on board! Hello! I m so happy you took the plunge and signed up for the vegan version of my #noexcuses program you ve just taken the first step towards
More informationResearch Essential Baking Equipment
Youth Explore Trades Skills Description In this activity, students will learn to identify essential baking equipment and understand the purpose of each tool. To do so, they will review an infographic and
More informationMunch on this! Cooking & preparing your meals Shopping for food PLAN SHOP COOK EAT
Munch on this! Munch your way to healthy meals! Let s find different ways that you can eat more healthfully! Focus on behaviors that fit your lifestyle and budget, from: Planning your meals Cooking & preparing
More informationGo Further With Food
1 March 2018 Healthy Eating Tip of the Month Go Further With Food March is National Nutrition Month. This is a great time of year to help kids understand the role of nutrition in their bodies as well as
More informationSample Anaphylaxis Awareness/Avoidance Strategies & Checklists
Sample Anaphylaxis Awareness/Avoidance Strategies & Checklists December 2007 Awareness and Avoidance Strategies Awareness Strategies o Awareness strategies are designed to make the school community (including
More informationMarble-ous Roller Derby
Archibald Frisby (GPN #115) Author: Michael Chesworth Publisher: Farrar, Straus & Giroux Program Description: In this episode, LeVar uses several strategies to learn about the roaring and rolling world
More informationFun melon Face watermelon.org/educators/host-watermelon-day.aspx OrEgOn HarvESt for ScHOOlS classroom ElEMEntS ElEMEntary ScHOOl Story time Seeds
Promoting Oregon WATERMELONS Promote Oregon watermelons in your cafeteria. Watermelons come in many different colors, shapes and tastes. Some have seeds. Some don t. Do you have a favorite? Introduce your
More informationNE LESSON CODE GN Let s Get Cooking: Cooking with Fruit
NE LESSON CODE GN-000-19 Let s Get Cooking: Cooking with Fruit LESSON DESCRIPTION This lesson includes a class discussion and a cooking video that shows participants how to prepare a banana bread recipe
More informationPopcorn Folder Activities
Popcorn Folder Activities Grade Level 3-4 Learning Center Bulletin Board Name the Popcorn States Popping Popcorn Popcorn Unlimited Perfect Punctuation Popcorn All About Popcorn Grade Level 3-4 Graphic
More information60 H Chapter 6 Meat, Poultry & Fish
60 H Chapter 6 Meat, Poultry & Fish Chapter 6 Meat, Poultry & Fish Meat, poultry, fish, eggs and beans are all part of the protein foods group. Meat comes from animals, such as cows (beef), pigs (pork),
More informationFood Matters. Main Core Tie. Additional Core Ties. Group Size
Food Matters Summary In the following activities, the students will experience seeing bread made and experience making butter. They will also see whether the product was produced by a physical or chemical
More informationLife on the Farm 4-H Family Pack
Life on the Farm 4-H Family Pack #5 4-H After School Program University of California Cooperative Extension Life on the Farm Educational Note: Flour provides the structure and framework for yeast breads.
More informationHow to Implement Summer Food Standards of Excellence in Your Community
How to Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply
More informationlearning goals ARe YoU ReAdY to order?
7 learning goals ARe YoU ReAdY to order? In this unit, you talk about food order in a restaurant ask for restaurant items read and write a restaurant review GET STARTED Read the unit title and learning
More informationThis week, let's take some time to plan and prepare snacks for the kids and create a meal plan that makes life easier.
Summer Fun Challenge SHARE YOUR ADVENTURES! Remember to use the hashtag #NEOhioFamilyFun Follow NEOhioFamilyFun on Instagram to see what we ve been up to UPCOMING KEY DATES Sundays at 8PM Weekly Challenge
More informationVeggies 101: All About Kale
Veggies 101: All About Kale Introduction 3 Tips for Successful (and Fun) Cooking 4 About this ebook 5 Preparing Kale 6 Step By Step 11 Kale Chips 11 Kale Salad 16 Kale with Mushrooms & Tomatoes 18 Braised
More informationName: Monitor Comprehension. The Big Interview
DAY 1 READ THE PASSAGE Think about what is happening in this scene. The Big Interview Charles sat in the cafeteria with five other students, waiting for Ms. Swanson to interview all of them. Ms. Swanson,
More informationSORTING SOLUTIONS. DESIGN CHALLENGE Design a multitiered chute that can sort different sizes and shapes of pasta into separate containers.
SORTING SOLUTIONS Grades 3 5, 6 8, 9 12 30 60 minutes DESIGN CHALLENGE Design a multitiered chute that can sort different sizes and shapes of pasta into separate containers. MATERIALS Supplies and Equipment
More informationBelow you will find a huge selection of recipes for all of our cocktail, dessert and dip mixes!
Recipe Book Below you will find a huge selection of recipes for all of our cocktail, dessert and dip mixes! We have all of the recipes in one place so that they are easy for our customers to find and use!
More informationWEEK 11 PARTIES AND HOLIDAYS
WEEK 11 PARTIES AND HOLIDAYS In this lesson, you will learn: 1. How to choose healthier holiday and party foods 2. How to create healthier meals for holidays and parties. EDUCATOR EDUCATOR GUIDE Materials:
More information