Exploring MyPlate with Professor Popcorn
|
|
- Brenda Snow
- 5 years ago
- Views:
Transcription
1 Exploring MyPlate with Professor Popcorn Grade 2: Enjoying Food Grade 2: Lesson 1 (2:1) MyPlate Objectives Upon completion of Lesson 1, youth will: 1. State that we need healthy foods and physical activity to be healthy and grow. 2. Identify MyPlate and name the five food groups. 3. Classify foods as coming from a plant or animal source. 4. Name two ways to be physically active. 5. State why it is important to wash hands before touching or eating food. 6. Demonstrate recommended steps in handwashing. KCAS Health, Nutrition 2.31, 2.3 Health, Psychomotor Skills 2.31, 2.35 Health, Safety 2.31, 5.4 Display board Visual packet for Grade 2, Lesson 1 (2:1) Copies of prelesson evaluation (Lesson/Activity 1) *Use approved EFNEP evaluation tools Spray vegetable oil and ground cinnamon (Lesson/Activity 7) Copies of postlesson evaluation (Lesson/Activity 9) *Use approved EFNEP evaluation tools Tasting Party supplies (Lesson/Activity 10) Copies of recipes (Lesson/Activity 10) Copies of take-home handouts: Parent Letter, Lesson 1 MyPlate Poster Evaluation Questions Addressed in this Lesson: #4 Circle when you should wash your hands before cooking or eating? Pictures include: combing hair, tying shoes, petting a dog, coughing, or sneezing #5 What is a physical activity? Circle the activities that are physical activities. Pictures include: computer, walking, swinging, riding a bike, watching TV
2 1. Prelesson Evaluation Tools (Use only EFNEP approved evaluation tools) 2. Interest Approach Ask, Can you name one food that you have eaten today? Then ask for a description of that food color, taste, size, shape, etc. 3. MyPlate (For background information, visit Scientists have invented a way to help us remember foods that are healthy for us to eat. It is called MyPlate. Professor Popcorn is going to help us explore MyPlate and learn how to make healthy food choices. Explain that there will be a tasting party in every lesson to help us learn about enjoying different types of foods. Illustrated talk: Use Visuals 2:1A and 2:1B. Professor Popcorn has found that we need food from many different groups of food. He also learned that we need to be active. (Note: If the children learned about this in first grade, questions can be asked to determine how much they might remember and how much might be new information.) Each food group on MyPlate has its own color, because each group is important. There are a variety of colors in MyPlate to show that we need to eat a variety of foods each day. Let s look at the food groups: Grains, Vegetables, Fruits, Dairy, and Protein Foods. Foods can be grouped in many ways. Some ways are by colors, shapes, sizes, smells, tastes, where they come from anything they all have in common. 4. Plant or Animal One way to group foods is by whether the food is from a plant or animal. Most of the food groups have sources that are either plant or animal. One group has foods from both sources. Use Visual 2:1C. Where do you think the food groups fit? Plant or animal? Which group includes foods from both plants and animals? Name some foods that might fit in each of these groups. 2.1 Approved EFNEP youth evaluation tool. 2:1A Professor Popcorn 2:1B MyPlate 2:1C Plant or Animal? Plant Animal Grains Dairy Fruits Protein Foods Vegetables
3 5. Healthy Food + Physical Activity = A Healthy Person Both physical activity (exercise) and rest are important for a healthy body. Remember, Professor Popcorn reminds us to be active. Illustrated talk: Ask, Why should we be physically active? Use Visual 2:1D to show some of the answers to that question. Keep heart strong and healthy. Maintain strong muscles. Improve our overall health. What types of activities do you like to do? Use Visual 2:1E to show various types of activities. Have you tried any of these? Is there something you would like to try that you haven t done yet? 6. Physical Activity Activity: Wiggles Jog in place while doing the following activities: 1. On teacher s signal, the children begin to wiggle their fingers. 2. Then their fingers and wrists. 3. Then their fingers, wrists, and forearms. 4. Then their fingers, wrists, forearms, and elbows. 5. Then their fingers, wrists, forearms, elbows, and shoulders. 6. Then their fingers, wrists, forearms, elbows, shoulders, and rib cage. 7. Then their fingers, wrists, forearms, elbows, shoulders, rib cage, and hips. 8. Then their fingers, wrists, forearms, elbows, shoulders, rib cage, hips, and knees. 9. Then their fingers, wrists, forearms, elbows, shoulders, rib cage, hips, knees, and head. Variations: 1. Start from toes and work your way up (toes, knees, hips, etc.). 2. Repeat activity without jogging as cool down. (Source: The Energizers, developed by East Carolina University in partnership with the North Carolina Department of Public Instruction, Be Active NC, and NC Healthy Schools.) 2:1D Be Healthy Healthy food + Healthy activity = Healthy person Heart Muscles Overall health 2:1E Physical Activity Playing Bicycling Dancing Skateboarding Baseball Running Swimming Soccer Basketball Jumping rope Walking Rollerblading
4 7. Food Safety Activity (For background information, see Food Safety Concepts in the Introductory Materials.) Professor Popcorn has found some rules for keeping food safe. They are called the Fight BAC! Rules. Ask children if they remember the four rules, or state them as new. Use Visual 2:1F to explain the rules, emphasizing that handwashing is part of the clean rule. Ask, When should people wash their hands? (Before eating. After using the bathroom. After playing with a pet. Before touching food. After sneezing or coughing.) Activity: Handwashing Technique (Depending on the size of the group, you may want to leave this idea with the teachers to do on their own). Line the children up and have them place their hands out, palm side up. Walk down the row and spray their hands with spray vegetable oil. Have the children rub their hands together. Have someone come behind you and sprinkle cinnamon on their hands. Have them rub their hands again. Send the children to the restroom and have them wash their hands as they always do. Explain that germs stay on their hands like the oil and cinnamon. If their hands are washed correctly, they won t feel oily or smell like cinnamon. Remind them that they should wash their hands for 20 seconds, singing a song like Happy Birthday while they wash. 2:1F Fight BAC! Rules Clean Separate Cook Chill Spray vegetable oil and ground cinnamon 8. Let s Review Ask the children to: State why we need healthy foods and physical activity. Identify MyPlate and name the five food groups. Classify foods as coming from a plant or animal source. Name two ways to be physically active. State why it is important to wash hands before touching or eating food. Demonstrate recommended steps in handwashing. 9. Postlesson Evaluation Tools (Use only EFNEP approved evaluation tools) 2.1 Approved EFNEP youth evaluation tool.
5 10. Snack Tasting Party MyPlate Sampler Peanut Faces Snack Mix Apple Merry Go Round 11. Take Home Parent Letter, Lesson 1 MyPlate Recipes Take-home handouts Parent Letter, Lesson 1 Adapted by Texas A & M AgriLife Extension from original work: Frischie, S. (1993). Switzer, B. (2002). Vandergraff, D., & Coleman, G. (2006). Exploring My Pyramid with Professor Popcorn, Purdue University Extension/Consumer and Family Sciences/4-H Youth Development. Adapted with permission for use in Kentucky, from adapted materials: Scott, A. (2012). Exploring MyPlate with Professor Popcorn, Texas A & M AgriLife Extension. Brooke Howard-Jenkins, M.S. Nutrition Education Program Curriculum Coordinator Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability or national origin.
Exploring 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 informationExploring MyPlate with Professor Popcorn
Exploring MyPlate with Professor Popcorn Grade 4: Energized by Food Grade 4: Lesson 3 (4:3) Make half of your plate fruits and vegetables: Vegetables Objectives Upon completion of Lesson 3, youth will:
More informationLESSON FOUR: FOCUS ON FRUITS KIWI FRUIT
LESSON FOUR: FOCUS ON FRUITS KIWI FRUIT Objectives: Identify what is a fruit Describe why we need to eat fruits rich in Vitamin C Experience and try a fruit Describe ways to increase fruit intake each
More information2: Handwashing [ 19 ]
[ 19 ] Activity A: Corn Germ Griddle Cakes Objectives: Participants will be able to: Identify 2 reasons it is important to wash their hands List the 6 steps of proper hand washing Materials: 3 The 6 Steps
More informationFACILITATOR'S GUIDE THOSE MEAN NASTY DIRTY DOWNRIGHT DISGUSTING BUT INVISIBLE GERMS JUDITH ANNE RICE AND REED MERRILL
HSW-PLS.720FG FACILITATOR'S GUIDE THOSE MEAN NASTY DIRTY DOWNRIGHT DISGUSTING BUT INVISIBLE GERMS JUDITH ANNE RICE AND REED MERRILL (Spanish edition available contact the NEP office) Grade Recommendation:
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 informationPlant Parts - Roots. Fall Lesson 5 Grade 3. Lesson Description. Learning Objectives. Attitude and Behavior Goals. Materials and Preparation
Plant Parts - Roots Lesson Description In this lesson, students will learn more about the roots of a plant. They review all 6 plant parts and then focus on the purpose of roots. Students dissect a radish
More informationTRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8
MyPlate Build a Healthy Plate Grades 5-8 TRACKS Lesson Plan I. Lesson Objectives: A. Students will identify MyPlate food groups and examples of foods from each group. B. Students will explain the importance
More informationBlack Bean AND Veggie Tostada Olé
2 Cooking Demonstration: Black Bean AND Veggie Tostada Olé Introduction Nutrients play an important role in the lives of all living organisms. Nutrients that we obtain from food provide our bodies with
More informationLesson 5. Bag a GO Lunch. In this lesson, students will:
407575_Gr5_Less05_Layout 1 9/8/11 2:18 PM Page 79 Lesson 5 Bag a GO Lunch In this lesson, students will: 1. Set a goal to change a health-related behavior: eat the amount of food in one food group that
More information7: MyPlate Veggies and Vitamins
[ 74 ] Activity A: Veggie Bagel Smiles Objectives: Participants will be able to: Recall 2 food groups that are good sources of fiber Identify 1 way vitamin A benefits your body Identify 1 way vitamin C
More informationEAT TOGETHER EAT BETTER MY PERFECT PLATE. 40 minutes
EAT TOGETHER MY PERFECT PLATE EAT BETTER TARGET AUDIENCE Grades 5 & 6 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE 40 minutes By the end of this activity, students will be able to: Place food
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum. Kindergarten
The Fresh Fruit and Vegetable Program Nutrition Curriculum Kindergarten This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program
More informationShop for Healthy Groceries
TOOLKIT #5 LESSON PLAN: Healthy Grocery Shopping 1 Shop for Healthy Groceries with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American Institute for Cancer
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 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 informationEAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY
EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching
More informationChapter 2: Making Healthful Choices
Chapter 2: Making Healthful Choices Goals 1. Student will identify a serving size for these foods: meat, juice, apple, broccoli, grapes, bread, butter, cereal flakes, salad greens, baked potato, salad
More informationMyPlate The New Generation Food Icon
MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:
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 informationLesson 4: Potatoes on MyPlate
Lesson 4: Potatoes on MyPlate Instructor Notes Before beginning Lesson 4: Potatoes on MyPlate, the instructor should review the goal, objectives, and background information. Goal: Participants will learn
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum
The Fresh Fruit and Vegetable Program Nutrition Curriculum 3rd Grade This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program (SNAP)
More informationNUTRITION. The Chicken Dance SNACK. 1. Introduce MyPlate Grains group 2. Identify that whole grains are better for us than white or refined grains.
Grains Lesson The Little Red Hen by Paul Galdone NUTRITION PHYSICAL ACTIVITY SNACK Children will learn about the MyPlate Grains group and what foods are in the group. They will learn that half of their
More informationINTRODUCTION WEEK 1: In this lesson you will learn: 1. How LA Sprouts works. 2. How to properly wash hands. 3. Kitchen safety. 4. Knife safety.
WEEK 1: INTRODUCTION In this lesson you will learn: 1. How LA Sprouts works. 2. How to properly wash hands. 3. Kitchen safety. 4. Knife safety. EDUCATOR Educator Instructions Materials needed for class:
More informationNutrition Education and Activity LESSON PLAN. Art Contest Preferred Meals
Nutrition Education and Activity LESSON PLAN Healthy Lunch for a Healthier Me Art Contest Teacher Lesson Plan & Activity Build Your Lunch the Healthy Way! Overview: Studies show that children who eat school
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum
The Fresh Fruit and Vegetable Program Nutrition Curriculum 2 nd Grade This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program (SNAP)
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 informationConcepts and Vocabulary
Snacks Healthy Making Now that youth have learned about strategies they can use to make healthy choices, they can apply them to choosing healthy snacks. For example: Understanding what serving sizes are
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason rhubarb is healthy for them. 2. Children will explain that rhubarb comes from a plant that grows in the ground. 3. Children will experience rhubarb using
More informationTRACKS Lesson Plan. Fruit Fruit Rocks Grades 5 8 Girls Club
TRACKS Lesson Plan Fruit Fruit Rocks Grades 5 8 Girls Club I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason spinach is healthy for them. 2. Children will explain that spinach comes from a plant that grows in the ground. 3. Children will experience spinach using
More informationLesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 2: Oats, Wheat and Rice Ride the Rails. Educator(s) Name (s): Sub-Contractor:
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 2: Oats, Wheat and Rice Ride the Rails Educator Self-Assessment Supervisor
More informationWelcome & Review Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 4: Fruits Rumble Down the Tracks Educator Self-Assessment Supervisor
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum
The Fresh Fruit and Vegetable Program Nutrition Curriculum 4 th Grade This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program (SNAP)
More informationRequired Materials: LESSON PLAN. Total Time: minutes
Objectives 1. Children will explain one reason broccoli is healthy for them. 2. Children will explain that broccoli comes from a plant that grows in the ground. 3. Children will experience broccoli using
More informationFCS Lesson Plans: TEACHER GUIDE Pork Chops
Grade Levels: Middle School & High School Introductory Level National FCS Standards: Apply menu-planning principles to develop and modify menus. Prepare various meats using safe handling and preparation
More informationGrade 2: Fruit-filled Breakfasts
Grade 2: Fruit-filled Breakfasts What you need to know Section 2.2. Teacher Background Section 2.3. What You Need to Know in the Classroom: Primary Grades Section 2.9. Cooking Safely with Students What
More informationTWO-CHEESE PIZZA. Whole wheat flour 2 Tbsp 1½ tsp ¾ tsp 1 Refrigerated pizza crust, 10-oz can. 1 can ¼ can 1/8 can 18
TWO-CHEESE PIZZA Ingredients 8 servings 2 servings 1 serving Whole wheat flour 2 Tbsp 1½ tsp ¾ tsp 1 Refrigerated pizza crust, 10-oz can 1 can ¼ can 1/8 can 18 Olive oil 2 Tbsp 1½ tsp ¾ tsp 0 Ricotta cheese,
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 informationFCS Lesson Plans: Teacher Guide Pork Stir-Fry
Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous
More informationMaking Fast Food Fit
Making Fast Food Fit Upper Elementary Youth Curriculum 2 Making Fast Food Fit Time needed to teach lesson: 30 to 45 minutes Oklahoma Priority Academic Student Skills Grade 4 Oral Language/ Listening and
More informationFARM TO PRESCHOOL HARVEST OF THE MONTH ACTIVITY PACKET
FARM TO PRESCHOOL HARVEST OF THE MONTH ACTIVITY PACKET March 2010 Books and Activities Week 1 Theme: Eating the Alphabet Week 2 Theme: Favorite Cruciferous Vegetable Week 3 Theme: Eat a Rainbow Week 4
More informationFCS Lesson. Beef Basics. Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils
Volume 32 Foods & Cooking FCS Lesson Beef Basics Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils For additional FREE lesson plans
More informationReligion and Life - Year 8 ISBL
Religion and Life - Year 8 ISBL Active Citizenship - Fairtrade KEYS SKILLS: Learning about and from different people Research important information Interpret information found Use numeracy skills Self
More informationLesson 4. Choose Your Plate. In this lesson, students will:
Lesson 4 Choose Your Plate In this lesson, students will: 1. Explore MyPlate to recognize that eating a variety of healthful foods in recommended amounts and doing physical activities will help their body
More informationLesson 5: FOOD IN OUR COMMUNITY. Objectives. Time Materials. Preparation. Background Information. Appendix 5A
Lesson 5: FOOD IN OUR COMMUNITY Objectives Time Materials Students will examine the ways that the food environment can influence food choices and healthy eating. They will show awareness of various strategies
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason carrots are healthy for them. 2. Children will explain that carrots come from a plant that grows in the ground. 3. Children will experience carrots using
More informationLESSON 5 & DARK GREEN
P U R P L E, R E D, & D A R K G R E E N V E G E TA B L E S & F R U I T S LESSON 5 P U R P L E, R E D, & DARK GREEN V E G E TA B L E S & F R U I T S Objectives for the lesson: 1. Explain the unique benefits
More informationFOOD, FUN & READING. Vegetables Lesson. The lesson should be taught in this order:
FOOD, FUN & READING Vegetables Lesson Eating the Alphabet: Fruits and Vegetables from A to Z by Lois Ehlert Nutrition: Children will learn about the MyPlate Vegetables group and learn about eating a rainbow
More informationGrade 6: Salsas and Spreads
Grade 6: Salsas and Spreads What you need to know Section 2.2. Teacher Background Section 2.3. What You Need to Know in the Classroom: Junior Grades Section 2.9. Cooking Safely with Students Understand
More information5Stir-It-Up Stir Fry. Cooking Demonstration: Introduction
Cooking Demonstration: 5Stir-It-Up Stir Fry Introduction The Food and Drug Administration requires most packaged foods and beverages to have a Nutrition Facts Label ( Labeling & Nutrition, 2011). Food
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 informationSchool Physical Activity and Nutrition (SPAN) Project Student Assent
School Physical Activity and Nutrition (SPAN) Project Student Assent YOUR NAME: SCHOOL: GRADE: You will be asked to answer questions about your food choices and physical activity (exercise). An adult will
More informationMaterials List: Varies depending on experiment. See list below for the required materials for each activity.
Food Science Brief Description: Milk and milk products are rich in high quality protein and a great source of calcium. The provide three quarters of all the calcium in the diet. In addition, milk and milk
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 informationTRACKS Lesson Plan. Philly Students Heat It Up Spanish Cooking Grade: 6-12
TRACKS Lesson Plan Philly Students Heat It Up Spanish Cooking Grade: 6-12 I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating
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 informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason asparagus is healthy for them. 2. Children will explain that asparagus comes from a plant that grows in the ground. 3. Children will experience asparagus
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason legumes are healthy for them. 2. Children will explain that legumes come from a plant that grows in the ground. 3. Children will experience legumes using
More informationUnits. More than Sweet. Purpose. Supplies/Equipment Needed. Time Needed. Get Fit 4 Life
Unit Is the Glass 1/2 Full or 1/2 Empty Get Fit 4 Life Units Fit for Life Is Your Plate Loaded? Purpose Participants will be able to: Read Nutrition Fact labels to be aware of the volume of nutrition,
More informationMaking Fast Food Fit
Making Fast Food Fit Youth Curriculum 2 Making Fast Food Fit Time needed to teach lesson: 30 to 45 minutes Oklahoma Priority Academic Student Skills Grade 4 Writing/ Grammar/ Usage 2.3 Oral Language/ Listening
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 informationWhat s So Great About Gardening?
What s So Great About Gardening? What s So Great About Gardening? 1. Understanding MyPlate 2. Not All Vegetables Are Created Equal 1 What s So Great About Gardening? What s So Great About Gardening? Unit
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 informationFCS Lesson Plans: TEACHER GUIDE Low & Slow Cooking
Grade Levels: Middle School and High School Introductory Level National FCS Standards: Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand
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 informationPurpose. Words to Use smell floret taste stem
Purpose Equipment Required knife 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 they are to eat
More informationThese cross-curriculum activities contribute to the achievement of the following:
LEVEL Upper primary COTTAGE PIE RECIPE DESCRIPTION In these activities, students learn about a traditional English dish Cottage Pie. They analyse and discuss ingredients used then explore units of measurement
More informationTeam Davis Good Foods Lesson 2: Breakfast
I. INTRODUCTION (Emily ~10 min) Team Davis Good Foods Lesson 2: Breakfast OBJECTIVE: To warm up the group to the day s topic of breakfast. We will begin by talking about what kinds of foods they put on
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason peppers are healthy for them. 2. Children will explain that peppers come from a plant that grows in the ground. 3. Children will experience peppers using
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason summer squash is healthy for them. 2. Children will explain that summer squash comes from a plant that grows in the ground. 3. Children will experience summer
More informationFALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH
4 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 informationFAVORITE FOOD SHOW. Cooperative Extension EXHIBITOR GUIDE
Cooperative Extension FAVORITE FOOD SHOW EXHIBITOR GUIDE A reference guide for 4-H members and leaders to provide additional information and consistent expectations for favorite food show exhibits. For
More informationNUTRITION SNACK. 1. Introduce MyPlate Dairy group 2. State why calcium is important.
Dairy Lesson Boy and the Traveling Cheese by Junia Wonders and Divin Meir NUTRITION PHYSICAL ACTIVITY SNACK Children will learn about the MyPlate Dairy group. They will learn about different foods that
More informationFARM TO PRESCHOOL HARVEST OF THE MONTH ACTIVITY PACKET
FARM TO PRESCHOOL HARVEST OF THE MONTH ACTIVITY PACKET Asparagus April 2011 Read Aloud Books and Activities Week 1 Theme: A is for April, A is for Asparagus Week 2 Theme: Purple, Green, and White Foods
More informationLesson 9: Bunches of Variety
Lesson 9: Bunches of Variety Lesson overview There are five activities available for Lesson 9. 1. Food Adventurer, Mission Accomplished and What I Ate Worksheet: Students will report on the new vegetables
More informationY O U T H C U R R I C U L U M
YOUTH CURRICULUM YOUTH CURRICULUM PUBLICATION TEAM AUTHORS GaeLynn Peterson, 4-H Youth Programs Faculty, MS Sharmi Crowther, FSNE Nutrition Education Assistant Suzanne Prevedel, Family & Consumer Sciences,
More informationTitle: Zobey s Jungle Jive. Target Audience: Children and their caregivers
Title: Zobey s Jungle Jive Target Audience: Children and their caregivers Objectives: The participant will: 1. Dance or move along with at least two of the dance segments in the video 2. Share ideas for
More informationTRACKS Lesson Plan. V. Procedure: A. Introductory: a. Ice Breaker i. Follow-up on plant progress if students have already planted.
TRACKS Lesson Plan Lesson 5: Maintaining Your Plants & Enjoying Your Harvest Grades 9 12 I. Nutrition Education Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related
More informationHOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS? LESSON 1 HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS?
H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & F R U I T S? LESSON 1 H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & FRUITS? HOW CAN MYPLATE HELP ME EAT MORE
More informationExperiential Activities Grades K-2
Experiential Activities Grades K-2 Build Your Own Smoothie During the winter, you can still make delicious smoothies using frozen produce! On the image below, circle all the fruits and vegetables that
More informationHigh School Gardening Curriculum Outline:
High School Gardening Curriculum Outline: Part One: Preparing for a Garden Lesson 1: MyPlate and Plant Basics Lesson 2: Where, What, and When of Planning a Garden Part Two: Making Your Garden a Reality
More informationCooking Club Lesson Plan
Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of
More informationappetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion
Four Goodness Sake: Lesson for Fourth Grade Purpose To help students develop awareness that food preferences and cooking styles may be based upon geographic, ethnic, and/or religious/family beliefs, but
More informationLesson 1: Drink Detective
esson 1: Drink Detective Curriculum Expectations Health and Physical Education: Grade 3: 1.1, C1.1 Grade 4: 1.1, C2.1, C3.1 Grade 5: 1.1, C2.1 Grade 6: 1.1, C2.1 Grade 7: 1.1, C3.1 earning Goals By the
More informationWords to Use feel orange smell
Equipment Required (none) Materials/Supplies 1 whole orange taste testing samples of orange (peeled sections will work well) magnifying glasses taste-testing cups Optional Purpose The purpose of this lesson
More informationActivity Preparation Resources Preparation for cooking
Session 3: Salt and cooking Learning outcomes: Salt At the end of the session the group should: Be aware of basic food safety guidelines through Cook s rules have increased their practical cooking skills
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 informationilocos region Food Safety Team
6/26/2012 1 6/26/2012 1 1 6/26/2012 2 6/26/2012 2 2 6/26/2012 3 6/26/2012 3 3 Watchstraps and bracelets are a warm refuge for germs Rough skin traps dirt in ridges and pits Finger-nails and cuticles Are
More informationToday we will are talking about healthy fundraising!
Today we will are talking about healthy fundraising! 1 Last summer, the USDA published Smart Snacks in School nutrition standards for all foods and beverages sold to students during the school day, as
More informationLesson 11 Where Do Fruits and Vegetables Grow?
Lesson 11 Where Do Fruits and Vegetables Grow? Recommended Book Up, Down, and Around by Katherine Ayers Book Summary: This book shows how different vegetables grow. Once a seed is planted, some vegetables
More informationLesson 11 Where Do Fruits and Vegetables Grow?
Lesson 11 Where Do Fruits and Vegetables Grow? Recommended Book Up, Down, and Around by Katherine Ayers Book Summary: This book shows how different vegetables grow. Once a seed is planted, some vegetables
More informationCCEI530B: Nutrition II: Nutrition and Food Service in the Childcare Setting Course Handout
CCEI530B: Nutrition II: Nutrition and Food Service in the Childcare Setting Course Handout Welcome to CCEI530B Nutrition II Nutrition and Food Service in the Childcare Setting Good nutrition is important
More informationClassifying the Edible Parts of Plants
SUPPLEMENTARY LESSON: EXTENSION OF FRUIT OR NOT? Classifying the Edible Parts of Plants After completing the lesson Fruit or Not? (page 23) students will have been introduced to one of the six edible parts
More informationBean and Veggie Enchiladas
TOOLKIT #1 LESSON PLAN: Eat Powerful Plant Foods Bean and Veggie Enchiladas Eat powerful plant foods with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American
More informationDecember Lesson: Eat a Rainbow
December Lesson: Eat a Rainbow Goals: Students will learn the health benefits of consuming a diet rich in fruits and vegetables Students will learn that fruits and vegetables should fill half their plates
More informationtype of food temperature time
Handout C Publication 8109 Safe Lunches for Preschool Children Packing a lunch that will be safe when your child eats it is just as important as packing healthy foods. Children under the age of There are
More informationUNIT THREE LESSON 8 RECIPE
BAKED CHICKEN Ingredients 4 servings 2 servings 1 serving Carbohydrate grams per serving Chicken breast, small (3oz) 4 2 1 0 Garlic, minced 1 Tbsp 2 tsp 1 tsp 0 Onion, small Celery stalk, 1 ½ ¼ 3 1 ½ 1/4
More informationtype of food temperature time
Handout C Publication 8109 Safe Lunches for Preschool Children Packing a lunch that will be safe when your child eats it is just as important as packing healthy foods. Children under the age of There are
More informationTeacher s Manual. Rebecca W. Keller, PhD
Teacher s Manual Rebecca W. Keller, PhD Cover design: David Keller Opening page: David Keller, Rebecca W. Keller, PhD Illustrations: Rebecca W. Keller, PhD Copyright 2013 Gravitas Publications, Inc. All
More information