Incorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute

Size: px
Start display at page:

Download "Incorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute"

Transcription

1 Incorporating MyPlate in the Child Care Classroom Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute

2 Course Objectives Participants will be able to: Explain basic strategies for introducing MyPlate to young children Indentify how to incorporate MyPlate into age appropriate activities Use ideas for introducing young children to the five food components

3 High-quality and up-to-date nutrition education helps children develop an awareness of good nutrition and empowers them to make healthy dietary choices.

4

5 Nutrition Education Provide nutrition education for children through a standardized curriculum one time per week or more. Coordinate nutrition education with meals and snacks to reinforce learning. Incorporate nutrition education into other content areas when possible. Integrate nutrition concepts into daily routines whenever possible, such as mealtimes and transitions.

6 Standardized Curriculum Update current curriculum. Create a large poster of MyPlate. Review the sections of MyPlate. Refer to MyPlate poster instead of MyPyramid.

7 Health.pdf

8

9

10

11

12 ChooseMyPlate.gov Health and Nutrition Information for Educators ov/informationeducators.htm l

13 Serving Up MyPlate Lessons, songs, parent hand-outs plate.htm#songs

14 Grow It, Try It, Like It

15 Coordinate Nutrition Education with Meals and Snacks Create MyPlate place mats or table tents. Pick a food discussed in a lesson to serve in a meal or snack. Review meal or snack using MyPlate poster.

16 Nutrition and Wellness Tips for Young Children Nutrition Tip Sheets Active Play Tip Sheets Each tip sheet focuses on a specific topic from MyPlate and includes a practical application section to help providers apply the tips to their child care program. ndwellness.html

17 Incorporate MyPlate into Age Appropriate Activities

18 Culture and People From Model Health! rs/maryland/modelhealth.pdf

19 More Than Mud Pies

20 Use Literature Read. Ask questions. Use MyPlate poster. Preschool_Booklist.pdf

21 During Math Counting: sections of MyPlate, foods in a section, etc. Make a graph of favorite fruits or another section.

22 Teaching Science Yogurt Seeds Yeast breads

23 Developing Fine Motor Skills Cut out pictures from each food group and paste them in the appropriate section.

24 Integrate MyPlate into Daily Routines Sing songs during transitions. Old MacDonald, grew some broccoli, with a yum yum here.. Talk about breakfast menus in morning circle time. Let children help with food preparation, when possible.

25

26 Kitchen Activities, 2 years old Wipe tables From ChooseMyPlate.gov Hand items to adult to put away (such as after grocery shopping) Place things in trash Tear lettuce or greens Help read a cookbook by turning the pages Make faces out of pieces of fruits and vegetables Rinse vegetables or fruits Snap green beans

27 Kitchen Activities, 3 years old All that a 2 year old can do, plus: Add ingredients Talk about cooking Scoop or mash potatoes Squeeze citrus fruits Stir pancake batter Knead and shape dough Name and count foods Help assemble a pizza

28 Kitchen Activities, 4 years old All that a 3 year old can do, plus: Peel eggs and some fruits, such as oranges and bananas Set the table Crack eggs Help measure dry ingredients Help make sandwiches and tossed salads

29 Kitchen Activities, 5 years old All that a 4 year old can do, plus: Measure liquids Cut soft fruits with a dull knife Use an egg beater

30 Ideas for Introducing the MyPlate Food Components

31 Day 1 Point out the section on the MyPlate poster. Bring in examples of food from that section or use pictures on website. EXAMPLE (FRUIT): Show pictures of fruit on the website OR cut out pictures of fruit from magazines.

32 Day 2 Talk about the nutritional benefits (summarize information from website to age appropriate). EXAMPLE: What makes your heart healthy and your tummy happy, helps you feel better.

33 Day 3 Use a related lesson from a recommended curriculum. EXAMPLE: More than Mud Pie, Fall Lesson 1, An Apple a Day Keeps the Doctor Away

34

35 Day 4 Read a book about the food. EXAMPLE: Oliver s Fruit Salad In this sequel to Oliver s Vegetables, Oliver goes shopping with his mother to help choose fruits and then helps cut them up and make fruit salad. But when it s time to eat, Oliver decides he doesn t like fruit, especially if it didn t come from Grandpa s garden. Big, bright illustrations and a clever text make this an excellent book to introduce young children to a variety of fruits; also works as a lead-in to a fruit-tasting experience.

36 Day 5 Have a taste test or hands-on science experiment with the food. EXAMPLE: Cut different fruit and let the children taste it. Leave a piece of each fruit out for the day and see if it changes (browning in apples, bananas, etc).

37 Staff Training Train staff about healthy eating for children and how they can encourage it- see tips on ChooseMyPlate.gov under Develop Healthy Eating Habits and Picky Eating. Train staff how to adapt curriculum. Demonstrate how to informally include nutrition messages throughout the day (make sure they understand the importance of using accurate information and not personal beliefs to educate about good nutrition).

38

39 Children with Special Needs Allergies Motor difficulties Chewing and swallowing problems

40 Classroom Scenarios

41 Ana This is Ana, she is the director of a child care center. She decides that she wants her center to talk more about eating healthy. After looking on-line, she decides that MyPlate is the best resource to use. She makes poster size MyPlate graphics for each of her classrooms and makes copies of some of the fact sheets from ChooseMyPlate.gov that she thinks the staff could use. During a staff meeting she gives the resources to her staff and brainstorms ways they can use MyPlate in the classroom. She challenges each teacher to find a way to incorporate MyPlate during the month and then share what they did at the next staff meeting.

42 Tyrone Tyrone is one of the teachers at Ana s child care center. He really likes getting the children involved in art projects. He has the children color and cut out different foods. He then sets up a MyPlate sections in different areas of his classroom. When the children need to move around or transition from one topic to another, he hands out 2 or 3 foods and has the children put them in the correct section.

43 Betty Betty knows how much her children love it when she reads books. She decides to use the book list that Ana provided for them and find them in the center s library or check them out of the public library. When she reads them, she points out the foods that the books talk about on the MyPlate poster Ana provided.

44 Ming-Li Ming-Li read over a handout that Ana printed off from the ChooseMyPlate.gov website, Phrases that Help and Hinder. Now during mealtime she uses more positive phrases about the food, like These carrots are so crunchy; I love the sound they make; and Has your tummy had enough? She notices that the kids are responding more positively to new foods or less well liked food during mealtime.

45 Resources ChooseMyPlate, Maryland Team Nutrition, Model Health: Promoting Nutrition and Physical Activity in Children, DELHealth.pdf Michigan Team Nutrition, Preschool Booklist _Booklist.pdf National Food Service Management Institute (NFSMI), CARE Connection, Cooking Connection, NFSMI, More Than Mud Pies,

MyPlate The New Generation Food Icon

MyPlate 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 information

Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It!

Ohio 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 information

Concepts and Vocabulary

Concepts 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 information

MyPlate. National FCS Standard: Apply various dietary guidelines in planning to meet nutrition and wellness needs.

MyPlate. National FCS Standard: Apply various dietary guidelines in planning to meet nutrition and wellness needs. Volume 19 Nutrition & Wellness FCS Lesson MyPlate For additional FREE lesson plans go to enasco.com/fcs Grade Level: Middle School National FCS Standard: Apply various dietary guidelines in planning to

More information

NE LESSON CODE GN Let s Get Cooking: Cooking with Fruit

NE 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 information

TRACKS Lesson Plan. Fruit Fruit Rocks Grades 5 8 Girls Club

TRACKS 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 information

TRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8

TRACKS 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 information

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits

Grade: 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 information

A FOODIE PICKY EATER TURN YOUR INTO. 1) Feeding Your Future Foodie. 3) Getting Kids in the Kitchen. 2) Making Fruits and Veggies Fun!

A 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 information

TRACKS 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 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 information

EAT TOGETHER EAT BETTER MY PERFECT PLATE. 40 minutes

EAT 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 information

Exploring MyPlate with Professor Popcorn

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 information

NUTRITION. The Chicken Dance SNACK. 1. Introduce MyPlate Grains group 2. Identify that whole grains are better for us than white or refined grains.

NUTRITION. 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 information

Overview and Update of Current CNPP Activities

Overview and Update of Current CNPP Activities United States Department of Agriculture Overview and Update of Current CNPP Activities Jackie Haven Deputy Director USDA Center for Nutrition Policy and Promotion 8 th Annual Food Policy Impact February

More information

LEVEL: BEGINNING HIGH

LEVEL: BEGINNING HIGH Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #3: Students will influence children to eat healthy meals and snacks. Content Objective Students will be able to

More information

The Fresh Fruit and Vegetable Program Nutrition Curriculum

The 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 information

Hot and Cold Foods Temperatures

Hot and Cold Foods Temperatures Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed

More information

Exploring MyPlate with Professor Popcorn

Exploring 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 information

Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement

Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for CATCH 7 th Grade - Lesson 7 The Color Power of Fruits and Veggies Educator Self-Assessment Supervisor

More information

Using Standardized Recipes in Child Care

Using Standardized Recipes in Child Care Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount

More information

MODULE 7: Delightfully Delicious Creations

MODULE 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 information

Words to Use feel skin smell. Introduction

Words 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 information

CCEI530B: 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 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 information

Shop for Healthy Groceries

Shop 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 information

Title: Zobey s Jungle Jive. Target Audience: Children and their caregivers

Title: 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 information

The Fresh Fruit and Vegetable Program Nutrition Curriculum

The 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 information

Multiple Choice: Which product on this map is found in the location that is farthest from Delaware? vanilla sugar walnuts chocolate

Multiple Choice: Which product on this map is found in the location that is farthest from Delaware? vanilla sugar walnuts chocolate Lesson Title: International Pie a Taste of the World Lesson Author: Mary Matthes (mmatthes@cape.k12.de.us), Cape Henlopen School District Lesson Description: Based on reading the book How to Make an Apple

More information

HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS? LESSON 1 HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS?

HOW 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 information

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY

EAT 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 information

Nutrition Education and Activity LESSON PLAN. Art Contest Preferred Meals

Nutrition 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 information

How to Implement Summer Food Standards of Excellence in Your Community

How 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 information

Words to Use feel orange smell

Words 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 information

HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS? LESSON 1 HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS?

HOW 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 information

Cooking Club Lesson Plan

Cooking 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 information

Exploring MyPlate with Professor Popcorn

Exploring MyPlate with Professor Popcorn 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

More information

The Fresh Fruit and Vegetable Program Nutrition Curriculum

The 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 information

July 16, 2013 from am

July 16, 2013 from am Sherri Cirignano, MS, RD, LDN: FCSH Educator Luanne J. Hughes, MS, RD: FCHS Educator Family & Community Health Sciences Dept. Rutgers Cooperative Extension July 16, 2013 from 10 11 am Attendees will be

More information

concepts and vocabulary

concepts 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 information

Lesson 8 Grocery Shopping and Cooking Together

Lesson 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 information

Lesson 4: Potatoes on MyPlate

Lesson 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 information

Nutrition. Craft and Fun Ideas Learn Curriculum graphic used: Lisa's Country Clip Art

Nutrition. Craft and Fun Ideas Learn Curriculum graphic used: Lisa's Country Clip Art Nutrition Craft and Fun Ideas 1-2 - 3 Learn Curriculum graphic used: Lisa's Country Clip Art Craft Ideas The following sheets are additional ideas for you to use with your Nutrition theme. Most supplies

More information

Food Matters. Main Core Tie. Additional Core Ties. Group Size

Food 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 information

Words to Use feel stem smell. Introduction

Words to Use feel stem smell. Introduction Equipment Required cutting board knife Materials/Supplies handful of strawberries taste testing samples of strawberries (fresh or frozen without sugar added) magnifying glasses taste-testing cups Before

More information

What Is OVS? Traditional Food Based Menu Planning

What Is OVS? Traditional Food Based Menu Planning What Is OVS? a. An alternative way to start a tennis match? b. A food service style where students serve themselves? c. A new way to offer more food choices on school menus? d. A system designed to decrease

More information

HEALTHY EATING AND PHYSICAL ACTIVITY: A POLICY FOR CHILD CARE

HEALTHY EATING AND PHYSICAL ACTIVITY: A POLICY FOR CHILD CARE HEALTHY EATING AND PHYSICAL ACTIVITY: A POLICY FOR CHILD CARE Importance: A healthy diet and adequate physical activity are essential for a child s learning, growth, development and overall health and

More information

High School Lesson Plan

High School Lesson Plan High School Lesson Plan Fruits and Vegetables Fear Factor Grades 9-12 I. Lesson Objectives: A. Students will explain the importance of fruits and vegetables for a healthy eating style. B. Students will

More information

Oakwood School. Sophia Carstens Lauren Chiarelli Mallory Harvey Alexandra Johnson Emily Lancaster Caitlin Radcliffe

Oakwood School. Sophia Carstens Lauren Chiarelli Mallory Harvey Alexandra Johnson Emily Lancaster Caitlin Radcliffe Oakwood School Sophia Carstens Lauren Chiarelli Mallory Harvey Alexandra Johnson Emily Lancaster Caitlin Radcliffe Oakwood Demographics- Oakwood School is located on 1401 W. Mountain Ave. and is home to

More information

Implement Summer Food Standards of Excellence in Your Community

Implement 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 information

Making Fast Food Fit

Making 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 information

FCS Lesson Plans: TEACHER GUIDE Pork Chops

FCS 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 information

Objectives. Required Materials:

Objectives. 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 information

Team Davis Good Foods Lesson 2: Breakfast

Team 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 information

Purpose. Words to Use smell floret taste stem

Purpose. 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 information

Lesson 5: FOOD IN OUR COMMUNITY. Objectives. Time Materials. Preparation. Background Information. Appendix 5A

Lesson 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 information

From Appetites to Zucchini: Taking Small Steps Towards Creating a More Nutrition Focused Food Program

From Appetites to Zucchini: Taking Small Steps Towards Creating a More Nutrition Focused Food Program From Appetites to Zucchini: Taking Small Steps Towards Creating a More Nutrition Focused Food Program Lauren Iazzetti-Moss, CDM, CFPP Thompson Child & Family Focus CACFP Magical Moments Orlando, FL April

More information

7: MyPlate Veggies and Vitamins

7: 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 information

FCS Lesson. Beef Basics. Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils

FCS 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 information

Making Fast Food Fit

Making 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 information

Words to Use feel smooth round tomato

Words 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 information

Welcome & Review Yes No Comments and/or Changes

Welcome & 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 information

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name:

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name: 3 rd Science Notebook Structures of Life Investigation 1: Origin of Seeds Name: Big Question: What are the properties of seeds and how does water affect them? 1 Alignment with New York State Science Standards

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

3Veg-Out Chilean Stew

3Veg-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 information

The Fresh Fruit and Vegetable Program Nutrition Curriculum. Kindergarten

The 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 information

Lesson 5. Bag a GO Lunch. In this lesson, students will:

Lesson 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 information

O N E S YO U L L E AT! LESSON 2 & FRUITS ARE THE

O 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 information

Litter-less Lunch and Snack Day

Litter-less Lunch and Snack Day Litter-less Lunch and Snack Day Package for Educators March is Nutrition Month! Make Litter-less Lunches and Snacks your school s focus this year. Litter-less lunches and snacks provide less waste and

More information

Food Fingers & Fun. Healthy Eating for Preschool & Young School Age Children

Food 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 information

YOKO. About the book: YOKO by Rosemary Wells Publisher: Hyperion Books ISBN#:

YOKO. About the book: YOKO by Rosemary Wells Publisher: Hyperion Books ISBN#: igrow readers Target Age K to 3rd Grade SDSU Extension Signature Program YOKO About the book: YOKO by Rosemary Wells Publisher: Hyperion Books ISBN#: 0-786-80395-9 Nutrition Objectives List healthy lunch

More information

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs)

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs) TODDLER PROGRAM (18 mos 3 yrs) Parents & Toddlers (18 mos 2.5 yrs w/ caregiver) Beginning at 18 months, children are taught to explore basic motor skills through movement, music, and props. This class

More information

Activity Preparation Resources Preparation for cooking

Activity 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 information

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion

appetizer 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 information

Grade 6: Salsas and Spreads

Grade 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 information

Saving Money on Fo od Away from Home

Saving Money on Fo od Away from Home Saving Money on Fo od Away from Home 30 Saving Money on Fo od Away From Home To The Educator: Lessons base d on dialogue learning are designe d to enco urage participants to hear, see, ask ques tions,

More information

LESSON 5 & DARK GREEN

LESSON 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 information

How Much Sugar Is in Your Favorite Drinks?

How Much Sugar Is in Your Favorite Drinks? Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages

More information

Understanding Anaphylaxis in Schools

Understanding Anaphylaxis in Schools For some parents and guardians, sending a child with potentially life-threatening (severe) allergies off to school can feel like a daunting task. Successfully transitioning a child into school requires

More information

Eco-Schools USA Sustainable Food Audit

Eco-Schools USA Sustainable Food Audit Eco-Schools USA Sustainable Food Audit Learning Objectives Discuss the importance of health and nutrition and discover the impacts food can have on the body. Monitor their food choices, making healthier,

More information

St.Werburgh s Park Nursery School. Food Policy

St.Werburgh s Park Nursery School. Food Policy St.Werburgh s Park Nursery School Food Policy Food Policy Policy Context: Healthy eating is essential for families. The school provides a range of activities to improve families diets. Snack times are

More information

TRACKS Lesson Plan. V. Procedure: A. Introductory: a. Ice Breaker i. Follow-up on plant progress if students have already planted.

TRACKS 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 information

You are receiving this digital package from Food Allergy Research & Education (FARE) to welcome you to the 2017 Teal Pumpkin Project!

You are receiving this digital package from Food Allergy Research & Education (FARE) to welcome you to the 2017 Teal Pumpkin Project! You are receiving this digital package from Food Allergy Research & Education (FARE) to welcome you to the 2017 Teal Pumpkin Project! Launched as a national campaign by FARE in 2014, the Teal Pumpkin Project

More information

Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign

Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign How to Nourish With sweet potatoes 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

More information

Classifying the Edible Parts of Plants

Classifying 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 information

Fun melon Face watermelon.org/educators/host-watermelon-day.aspx OrEgOn HarvESt for ScHOOlS classroom ElEMEntS ElEMEntary ScHOOl Story time Seeds

Fun 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 information

MSU Extension Publication Archive. Scroll down to view the publication.

MSU Extension Publication Archive. Scroll down to view the publication. MSU Extension Publication Archive Archive copy of publication, do not use for current recommendations. Up-to-date information about many topics can be obtained from your local Extension office. - Expanded

More information

Maintaining a Healthy Garden

Maintaining a Healthy Garden LESSON PLANS FOR 2011-12 SCHOOL YEAR Grade 2 Maintaining a Healthy Garden Lesson ten: How do we manage pests in the garden? Garden Patrol from GROWING IN THE GARDEN, Iowa State University Extension and

More information

Session 1: Fruit and vegetables and health

Session 1: Fruit and vegetables and health Session 1: Fruit and vegetables and health Learning outcomes: At the end of the session the group should: o Know that you should eat plenty of fruit and vegetables o Be able to list the types fresh, dried,

More information

Cooking Club Lesson Plan

Cooking 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 information

A Feast of Flowers, Fruits and Seeds

A Feast of Flowers, Fruits and Seeds Science Year 3/4A Spring 2 Plants A Feast of Flowers, Fruits and Seeds Session 6 Resource Pack Chewy No-Bake Granola Bars Ingredients 125g brown sugar 75g butter (or dairy free margarine) 6 dessert spoons

More information

Words to Use feel leaf smell. Introduction

Words 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 information

1 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!

1 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 information

Bag A Breakfast. Phunky Early Years. Communication and Language. Physical Development. Personal, Social & Emotional Development

Bag A Breakfast. Phunky Early Years. Communication and Language. Physical Development. Personal, Social & Emotional Development Communication and Language Boris the Belly Beast Interactive Big Book CD-Rom Play the Interactive WhiteBoard Big Book Boris the Belly Beast Ask the children to listen very carefully as you ll be asking

More information

Grapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state?

Grapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Grapes of Class 1 Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Goal: Students will investigate the differences between frozen,

More information

Great green soup. Session 8

Great green soup. Session 8 Session 8 Great green soup Session overview: The aim of this session is to help children understand that there are many different types of vegetables, and that eating lots of different vegetables helps

More information

Watermelon. Required Materials: Recipe ingredients and utensils for demonstrations. Lesson handouts (see pgs. 5-6). Required paperwork for program.

Watermelon. Required Materials: Recipe ingredients and utensils for demonstrations. Lesson handouts (see pgs. 5-6). Required paperwork for program. Watermelon Objectives Participant will: 1. Explain a health benefit provided by watermelon. 2. Describe cost- and time-effective strategies for incorporating watermelon into family meals. 3. Explain how

More information

Objectives. Required Materials:

Objectives. Required Materials: Objectives 1. Children will explain one reason root vegetables are healthy for them. 2. Children will explain that root vegetables come from a plant that grows in the ground. 3. Children will experience

More information

Plums in various forms such as fresh, frozen, dried, and juiced.

Plums in various forms such as fresh, frozen, dried, and juiced. Plum Objectives Participant will: 1. Explain a health benefit provided by plums. 2. Describe cost- and time-effective strategies for incorporating plums into family meals. 3. Explain how to select plums.

More information

How Seeds Travel THEME: EXPLORING THE ECOLOGY OF FOOD. ESSENTIAL QUESTION How do seeds travel?

How 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 information

What s So Great About Gardening?

What 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 information

Fractions with Frosting

Fractions with Frosting Fractions with Frosting Activity- Fractions with Frosting Sources: http://www.mybakingaddiction.com/red- velvet- cupcakes- 2/ http://allrecipes.com/recipe/easy- chocolate- cupcakes/detail.aspx http://worksheetplace.com/mf/fraction-

More information