Theme: Nutrition and foods. The accompanying handouts can be read and discussed, copied for student use and/or quizzed at the end of each circuit.

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3 Introduction: My name is Kayla Baran, I am a first year student at the University of Regina studying Kinesiology. I have worked on the Making a Difference Project in my KIN 180 class. I developed ten play ground circuits for my project. Each circuit is like an obstacle course, which is set in a playground or school yard. The grade 4 and students will be challenged with these circuits, but they will be engaged in the circuits as a fun way to be active on the playground. These ten circuits range from easiest to hardest, and each circuit has a nutrition/food page lesson to go with it; so these students can learn and be active. I believe these circuits are a fun way for students to learn and an easy way to be active, I hope you enjoy them. Theme: Nutrition and foods. The accompanying handouts can be read and discussed, copied for student use and/or quizzed at the end of each circuit. Purpose: These circuits are meant to get grades 4 and students active on the playground, and to learn some nutrition facts that can help them in their daily food choices. These circuits can be adjusted and changed due to the needs of the teacher and students, they can be used at recess, gym time or spare time. Preparation for the circuits include posting the signs (indicating one of the 10 locomotor skills used in the circuit) and leading or calling out the actions at each of the stations.

4 The Different Types of Locomotion: Jog: to run at a leisurely, slow pace Skip: to constantly gently hop from one foot to another, alternating feet Side Shuffle: standing sideways, to step with the lead foot and drag the opposite foot in Walk: gate pattern, putting one foot in front of the other while moving forward Stomp: driving force into the ground while walking Balance walking: putting one foot in front of the other on tip toes while keeping a straight line (can hold arms out to keep balance if needed) Climb: using whatever object is provided to move (ex) monkey bars) Hop: jumping so one foot is used to project the body, then landing on that same foot Single Foot Hops: jumping with only one foot, the other does not touch the ground Walking Lunges: stepping forward with one foot, bend knee to a 90 degrees, and extend opposite leg repeat motion, while moving forward.

5 The Different Types Of Actions: Toe Touches: standing and without bending knees touches toe then, stand upright Burpees: start in standing position, then jump and reach upwards, put hands on ground, extends leg back then forward, then repeat. Scissor Jump: right arm goes forward with leg extending back, alternate to opposites in a jumping action Squats: starting standing, lower body into a seated position, return to starting position Knee Tuck Jumps: start standing up, jump and bring knees to chest Jumping Jacks: standing up alternate from normal standing position to spread arms and feet, in a jumping action Mountain Climbers: in the plank position, extend one knee to elbow on the same side, then switch legs continuously Arm Circles: moving arms in a circular motion, forward or backward Lunges: stepping forward with one foot, bend knee to a 90 degrees, and extend opposite leg

6 Legend options: Locomotion Jog Skip Walk Climb Hop Stomp Side Shuffle Single Foot Hops Walking Lunges Balance Walk Actions Toe Touches Burpees Scissor Jumps Squats Knee Tuck Jumps Jumping Jacks Mountain Climbers Arm Circles Lunges Start Finish

7 Legend Basketball Nets St. Josaphat elementary school Front doors Four square box Grade 1- door Kindergarten door Soccer net Trees Slide Ladder Slider poles Monkey Bars Big jungle gym Climbing Pole Dome Small jungle gym Slides Climbing Pole Sandbox Baseball diamond Monkey Bars Slides Pole Rope wall Rope wall Table Ladder Rock climbing wall Slides Trees

8 St. Josaphat elementary school Play Ground Circuit Blank template

9 Jumping Jacks Toe Touches Jog Hop Climb St. Josaphat elementary school Play Ground Circuit #1 Vegetables

10 Have vegetables fresh, frozen or canned - all are nutritious options. Choose fresh or frozen vegetables without breading or rich sauces. Look for canned vegetables lower in sodium or drain and rinse canned vegetables which can lower the salt content. Choose unsweetened frozen fruit or fruit packed in juice. Fruit in heavy syrup has more sugar and calories. Choose vegetables and fruit prepared with little or no added fat, sugar or salt. Skip the French fries, poutine, and other deep-fried vegetables like tempura, zucchini sticks and onion rings. Have a baked potato, sweet potato, or salad instead. Some products with "vegetable" and "fruit" in their names or on their packaging are composed mainly of fat or sugar or are very high in salt. Fruit candies, vegetable chips, fruit jams or spreads, ketchup and vegetable or fruit drinks or punches do not belong in the Vegetables and Fruit food group. Try green vegetables such as: Asparagus, Cabbage, Cucumber, Kale, Broccoli, Salad Greens including romaine lettuce or spinach. Green Vegetables contain many different essential vitamins, minerals, and fiber that may help protect you from becoming ill. Try orange Vegetable such as: carrots, sweet potatoes, squash, pumpkin or yams. Apricots, cantaloupes, mangoes, nectarines, papaya and peaches also contain vitamin A and can be chosen instead of one orange vegetable.

11 Arm Circles Toe Touches Burpees Single Foot Hops Skip Climb St. Josaphat elementary school Play Ground Circuit #2 Fruits 7 7

12 Choose vegetables and fruit more often than juice. Eating vegetables and fruit provides more fibre than juice. When having juice, pick 100% fruit juice over fruit flavoured drinks, punches or cocktails. Fruit flavoured drinks do not count as Food Guide Servings of vegetables and fruit. Choose lower sodium vegetable juices - many vegetable juices contain a lot of added sodium (salt). Keep vegetables and fruit fresh and safe to eat. Use vegetables and fruit that are not damaged or wilted. Store vegetables and fruit properly to avoid spoilage. Bananas, pears and berries should be kept refrigerated and used within a week. Frozen vegetables and fruit can be kept for up to one year. Date canned goods at purchase and consume them within one to two years or before their "use by" date if applicable. Wash all produce thoroughly before eating, peeling, or if intended to be eaten raw. Cut raw vegetables and fruit on clean cutting boards that have not been used to cut or prepare raw meat, raw poultry or raw fish

13 Scissor Jumps Knee Tuck Jumps Jog Skip Hop Climb St. Josaphat elementary school Play Ground Circuit #3 Grain Products

14 Where Does Grain Come From: Grains are fruits of grasses and plants. Whole kernels are called berries. Why we Need Grains: Grains are a source of protein, carbohydrates and other minerals. Grains Include: Rice- brown or white Barley Oats Rye Cornmeal or polenta Grains also include wheat which is what we consume the most. Wheat includes bread, pasta, flour, and many cereals. Whole wheat is the best for your nutrition. Grain Storage Tips: Store in air tight containers. Many grains like white rice, white flour and oats will last a long time stored this way. Brown rice, whole wheat flour can be stored in your freezer or use within a few months if stored in kitchen cupboards as they can go rancid

15 Arm Circles Squats Jog Skip Climb St. Josaphat elementary school Play Ground Circuit #4 Dairy Products 10 10

16 Where do Dairy Products Come From: All dairy products come from milk. Dairy products include milk, cheese, and yogurt. Why we Need Dairy Products: Dairy products provide calcium and this is especially important in women and children. Why do kids need calcium? Strengthen bones Help prevent osteoporosis later in life Keeps mouths healthy Some Things You Can Find Dairy Products in: Ice cream Frozen yogurt Milk based pudding Hard or soft cheeses Cream cheese Cottage cheese Yogurt plain or flavored Yogurt drinks Milk, soy milk, flavored milk

17 Jumping Jacks Mountain Climbers Side shuffle Jog Climb St. Josaphat elementary school Play Ground Circuit # Meats 10 10

18 Where Does Meat Come From: Meat includes fish, beef, poultry, pork, and wild game. Beef includes steak, beef roast, ground hamburger. Pork includes ham, pork chops, pork roast, bacon, sausage. Poultry includes chicken, duck, turkey and other birds. Why We Need Meat in Our Diet: Meat provides protein and other nutrients our bodies need. Some Tips For Choosing Meat: Pick meat that is lean and cut off excess fat before using Some Tips for Cooking Meat: Cooking meat and fish dishes is best for you when baked, grilled or broiled. How Much Meat Do We Need in Our Diet: oz. a day, about the size of the palm of your hand. Meat Storage and Handling Tips: Store meat in fridge or wrapped tightly in the freezer. Never leave meat out for long periods of time. Make sure you wash counters and any dishes and utensils well after touching raw meat.

19 Hop Lunges Arm Circles Burpees Skip Stomp Climb St. Josaphat elementary school Play Ground Circuit #6 Eggs 10 10

20 Eggs Egg Facts: Where Do Eggs Come From: Eggs come from poultry including chickens, ducks, and quail. Chicken eggs are used the most. Egg Facts: Why We Need Eggs: Eggs provide protein and other nutrients our bodies need. Egg Facts: Some Things You Use Eggs For: Besides eating eggs fried, boiled, scrambled and many uses of eyes in a variety of dishes. In meatloaf, eggs bind the meat together. In baking, eggs are mixed in the cake and cookie mix. Brush egg whites on bread before it is baked for a glaze. Mayonnaise is made from eggs. Other fun things with eggs are deviled eggs and dying Easter eggs

21 Jumping Jacks Toe Touches Lunges Walk Balance Walk Climb Side Shuffle Hop 7 St. Josaphat elementary school Play Ground Circuit #7 Beans 7

22 Where do Beans Come From: Beans come from plants. Why we Need to Eat Beans: Beans are rich in nutrients, low in calories and a good source of protein, vitamins, minerals and fiber. Beans Include: Kidney, black, great northern beans (white), lima. Legumes are also included in beans such as lentils, peas, chickpeas, and soybeans. Bean Facts: How to Cook Beans: Canned beans are ready to use. Dried beans need to be washed, cleaned and soaked overnight. To cook, cover with water and simmer one hour or until tender. To add flavor that the beans can soak up while cooking, add onion, carrots, ham bones and a bay leaf to the water.

23 Scissor Jumps Knee Tuck Jumps Climb Walk Hop Walking Lunges Single Foot Hops St. Josaphat elementary school Play Ground Circuit #8 Nuts & Seeds

24 How Do Nuts and Seeds Grow: Peanuts grow on a plant that flowers on top but the peanuts actually grow under ground. Walnuts, pecans, chestnuts, almonds and other nuts all grow on trees. Sunflower seeds grow in the sunflower. See picture at top of page. Sesame seeds grow on a plant. Pumpkin seeds of course come from inside of a pumpkin. What to Look for When Buying Nuts: You can buy nuts or seeds already packaged throughout the year. If you are buying nuts or seeds in their shells look for shells with no cracks or holes. They should have no rattling noise if shaken. How to Cook with Nuts: Nuts are used as toppings. Chopped and added in breads, cookies or desserts. Sunflower seeds, sesame seeds or pumpkins seeds are a great healthy snack as they provide protein and other nutrients. Nut Nutrition Facts: Nuts are high in protein and fiber. Seeds are a good source of protein. They also have iron

25 Toe Touches Mountain Climbers St. Josaphat elementary school Squats Side Shuffle Skip Stomp Climb 3 3 Play Ground Circuit #9 Oils and Fats

26 There are different types of fats in foods including saturated, unsaturated and trans fats. Choosing the right amount and types of oils and fats can lower your risk of developing certain diseases such as heart disease. For good health, include a small amount of unsaturated fat and limit the amount of saturated and trans fat in your day. What Type and Amount of Fat Do You Need? A small amount - 30 to 4 ml of unsaturated fat each day to get the fat you need. This amount includes oil used for cooking, salad dressings, margarine and mayonnaise. Unsaturated vegetable oils include: Canola Corn Flaxseed Olive Peanut Soybean Sunflower Limit butter, hard margarine, lard and shortening

27 Arm Circles Scissor Jumps Burpees Balance Walk Walking Lunges Climb Skip St. Josaphat elementary school Play Ground Circuit #10 Water Side Shuffle Hop 10 10

28 Why we Need to Drink Water: All living things must have water to survive. Without water, your body would stop working properly. Water makes up more than half of your body weight and a person can't survive for more than a few days without it. Your body has lots of important jobs and it needs water to do many of them. For instance, your blood, which contains a lot of water, carries oxygen to all the cells of your body. Without oxygen, those tiny cells would die and your body would stop working. Water is also in lymph, a fluid that is part of your immune system, which helps you fight off illness. You need water to digest your food and get rid of waste, too. Water is needed for digestive juices, urine(pee), and poop. And you can bet that water is the main ingredient in perspiration (Sweat). How to get more Water: Your body doesn't get water only from drinking water. Any fluid you drink will contain water, but water and milk are the best choices. Lots of foods contain water, too. Fruit and Vegetables contains a lot of water.

29 Vitamins and minerals are very importance to peoples health, they help keep people healthy and energised. Fruits and Vegetables give people many different types of vitamins. This chart can show the different colors of fruits and vegetables and what vitamins they give naturally. Hang this in the kitchen to show everyone the health benefits of natural fruits and vegetables. Nutrition Food Chart Color Some fruits and vegetables Some of the benefits Blue and Purple Green Yellow and Orange blackberries, blueberries plums, figs, grapes, raisins, purple cabbage, eggplant avocados, kiwi green apples, peas green grapes artichokes, lettuce asparagus, celery broccoli, spinach green beans green cabbage, cucumbers, limes, okra carrots, oranges, apricots, cantaloupes, lemons, mangoes, nectarines, peaches, yellow peppers, papayas, sweet potatoes, pineapple, pumpkin, corn These support digestion, improve calcium, reduce strokes and cancers. They are also high in vitamin C and fiber. These are high in iron, fiber, calcium and magnesium, vitamins C, E, K and many of the B vitamins. Green foods help eye sight, digestion and boost your immune system. These are high in vitamin C and beta-carotenes. They help keep your heart healthy, good for eye sight, and build healthy bones. (Information taken from kids meal ideas website: fruit-and-vegetable-nutrition-chart.html) White Red bananas, cauliflower, garlic, ginger, mushrooms, onions, potatoes, turnips, parsnips red apples, tomatoes, cherries, cranberries, beets, red peppers, radishes, watermelon, raspberries, rhubarb These help boost immune system, reduce cancers, and balance hormones. Red foods help fight cancers, lower blood pressure, lower cholesterol and keep your heart healthy.

30 Recommended Number of Food Guide Servings (Health Canada) per Day 2-3 Girls & Boys 4-8 Girls & Boys 9-13 Girls & Boys Female Male 19-0 Female 19-0 Male 0+ Female 0+ Male Vegetables and Fruit Grain Products Milk and Alternatives Meat and Alternatives It is important to know that you are taking there right amount of food, this chart shows how many serving should be taken per food group depending on age. Eating properly and being physically active will keep you healthy and have a higher quality of life. (Information taken from Health Canada website:

31 What is a Serving? Vegetables and Fruit 12 ml (½ cup) fresh, frozen or canned vegetable or fruit or 100% juice 20 ml (1 cup) leafy raw vegetables or salad 1 piece of fruit Grain Products 1 slice (3 g) bread or ½ bagel (4 g) ½ pita (3 g) or ½ tortilla (3 g) 12 ml (½ cup) cooked rice, pasta, or couscous 30 g cold cereal or 17 ml (¾ cup) hot cereal Milk and Alternatives 20 ml (1 cup) milk or fortified soy beverage 17 g (¾ cup) yogurt 0 g (1 ½ oz.) cheese Meat and Alternatives 7 g (2 ½ oz.)/12 ml (½ cup) cooked fish, shellfish, poultry or lean meat 17 ml (¾ cup) cooked beans 2 eggs 30 ml (2 Tbsp) peanut butter Examples: Broccoli- ½ cup Carrots- ½ cup Apple- 1 medium Banana- 1 medium Bagel, whole grain- ½ bagel Bread- 1 slice Cereal (hot)- 10 g, ¾ cup-cooked Pasta/noodles- ½ cup cooked Rice- ½ cup cooked Milk- 1cup Cheese, block - 0 g, 1 ½ oz Yogurt -17 g, ¾ cup Beans- ¾ cup Eggs- 2 Nuts, seeds (shelled)- ¼ cup Peanut butter - 2 Tbsp All Meats- ½ cup

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34 Resources used: Health Canada- Kids Cooking Activities- Kids Meal Ideas- Kids Health-