Farmers Grow MyPlate. Vegetables. Inside this lesson

Transcription

1 Farmers Grow MyPlate Vegetables Key Messages: Make half your plate fruits and vegetables. Vary your veggies. Vegetables may be fresh, frozen, canned or dried and eaten as whole, cut up or mashed. Subgroups of vegetables include dark green vegetables, starchy vegetables, red and orange vegetables, beans and peas, and other vegetables. Depending on your age, you should eat 1 1/2 to 2 1/2 cups of these every day. A serving is a cup of a raw or cooked vegetable or 2 cups of raw leafy vegetables. SD farmers and gardeners grow some vegetables and dried peas and beans for food. Lesson Objectives: 1. Describe how vegetables are raised and processed to become food for human consumption. 2. Recognize vegetable groups to eat daily. 3. Using food safety practices prepare and sample a healthy, vegetable snack. Essential Questions: How are vegetables raised in SD? Where else do our vegetables come from? What vegetables do you usually consume? How can vegetables be prepared? Inside this lesson Nutrition 3-22 Vary Your Veggies You Are What You Eat Food Preparation Leaf Exploration Cowboy Salad Production Who Grew my Soup? How Do Plants Grow? Garden Scavenger Hunt Physical Activity Seed Sort Simon Says Eat Your Vegetables Art Activity Vegetable Cars Green Salad Craft Review & Wrap Up This project has been funded at least in part with federal funds from the U.S. Department of Agriculture grant #FNS-CNTN-14-SD to the South Dakota Department of Education, which partners with South Dakota State University. The contents of this publication do not necessarily reflect the view or policies of the U.S. Department of Agriculture or the SD partners, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government or the partners. South Dakota State University, South Dakota counties, and USDA cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication:

2 Vegetable Group Planning Guide Nutrition Lesson Equipment Duty Person Food Preparation Production Physical Activity Arts & Crafts Vary Your Veggies: Dig in! posters, MyPlate poster, Parts of the Plant poster, plant parts chart labels, Vegetable Flash Cards Vary Your Veggies Game: Vegetable Flash Cards, vegetable subgroup chart labels, Veggie Dice, paper, pencil You are what you eat: Read it Before You Eat It poster, nutrition label handouts Leaf Exploration: variety of greens, cheese, deli meat, hummus/refried beans, dried fruit, condiments (mustard, mayonnaise) Cowboy Salad: canned black beans, canned corn, cilantro, green onions, tomatoes, avocado, oil, lime juice, salt, pepper, baked tortilla chips, instruction pages, recipe handout Who Grew My Soup?: Ag Census Maps, Food Facts Wheel, brass fastener, scissors, glue stick How plants grow: lima beans, cup, magnifying glass Garden Scavenger Hunt: garden grid handout Seed Sort: 15-bean soup mix, box, Seed Sort diagram Veggie Cars: variety of raw vegetables, plastic knives, cutting board, kitchen shears, plastic toothpicks, veggie car poster Review/Wrap-up Green Salad Bowl: paper plate, colored paper, scissors, glue stick Memory game cards Page 2 Farmers Grow MyPlate Fruits

3 U.S. Department of Agriculture Food and Nutrition Service April 2013 FNS-454-C USDA is an equal opportunity provider and employer. 1. Put up several of the Dig in! Posters from USDA Team Nutrition Introduce the vegetable group by showing the MyPlate Poster. 3. Tell the students: Vegetables are naturally low in calories. They provide minerals like potassium, and vitamins like folate, vitamin A and vitamin C and dietary fiber. These are called nutrients and help to keep us healthy. Vary Your Veggies Farmers Grow MyPlate Vegetables Nutrition 15 Minutes You ve Got the Power! Want to get your engine going? Eat your colors! Make half your plate fruits and veggies. 4. Post the plant parts labels at the front of the room. Show and describe the Parts of the Plant slide. a. Root: Grows underground, can be a fleshy root that we eat (carrots, turnip, beet) or tiny rootlets that transport water from the soil to the stem and leaves. b. Stem: Above ground, attached to root and leaves, carries water from roots to leaves. c. Leaf: Usually green, grows above ground. d. Flower: Above ground, attached to the stem. Explore a world of possibilities in the garden and on your plate. 5. Distribute the Vegetable Flash Cards, one per student. Call on each student to bring his or her card to the front and hold it up. The student should place the card on the board in the correct category. Continue until all cards have been placed on the board. Processing: Do you think you can now find the plant part source on other foods? Ask them to name some. The completed chart will look like this: e. Fruit: Above ground, attached to the stem, contains seeds. f. Seed: What you plant, contains food for the plant. ROOT STEM LEAF FLOWER FRUIT SEED Carrot Beet Radish Potato Sweet potato Onion Celery Asparagus Spinach Leaf lettuce Swiss chard Romaine lettuce Cabbage Brussels sprouts Broccoli Cauliflower Tomato Cucumber Squash Okra Peppers Dried beans Green beans Peas Corn Lima beans Lentils Page 3 Farmers Grow MyPlate Vegetables

4 Farmers Grow MyPlate Vegetables Vary Your Veggies Game Nutrition Minutes For older students. Tell students: Vegetables have important nutrients. Each subgroup of vegetables provides a different nutrient so that is why you should vary your vegetables. 1. Post the subgroup labels at the front of the room. Review the subgroups. Dark Green: Broccoli, collard greens, dark-green lettuce, kale, romaine lettuce, spinach, Swiss chard, beet greens. Red and orange: Acorn squash, carrots, pumpkin, red peppers, sweet potatoes, tomatoes. Beans and peas: Black beans, garbanzo beans, kidney beans, lentils, white beans, soy beans. Starchy: Corn, peas, green lima beans, white potatoes. Other: Asparagus, beets, Brussels sprouts, cauliflower, celery, cucumbers, green beans, green peppers, iceberg lettuce, mushrooms, onions, parsnips, zucchini. 3. Ask each student to take his or her flash card to the front of the room and tape it underneath the correct Vegetable Subgroup heading. 4. Remind them that most people need to eat more vegetables from the Red and Orange, Dark Green, and Beans and Peas subgroups. 5. Change the focus to another subgroup and begin the next round in the same fashion. 6. Divide students into groups of 4 and then into teams of 2 each. Give each group three Veggie Dice, and each team a pencil, and index card for scoring. 7. Before playing decide on a sub-group which you will try for. The first player takes all 3 dice and rolls for one minute to see how many of the focus subgroup he or she can roll. His or her partner records the number. After one minute the dice are turned over to the next person at the table. 8. Play continues around the table for two more turns. The team with the highest number wins. 2. Distribute one Vegetable Flash Card to each student. Ask each student to share the following information: vegetable, subgroup, nutrition fact from the back of the card. Page 4 Farmers Grow MyPlate Vegetables

5 Farmers Grow MyPlate Vary Your Veggies: Cut apart and post in a row at the front of the room. Root Stem Leaf Flower Fruit Seed Page 5 Farmers Grow MyPlate Vegetables

6 Farmers Grow MyPlate Vegetable Subgroups: Cut apart and post in a row at the front of the room. Dark Red- Green Orange Beans & Peas Starchy Other Page 6 Farmers Grow MyPlate Vegetables

7 Overhead/Slide 1.1 Parts of the Plant Leaves Flower Fruit Stem Seed Taproot Roots From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 7 Farmers Grow MyPlate Fruits

8 Detective Veggie Dice 1 Directions 1. Cut out the dice along the white line. 2. Fold along each dotted line. 3. Fold each flap and glue to make a three-dimensional die. Finished Product Shape From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 8 Farmers Grow MyPlate Fruits

9 Detective Veggie Dice 2 Directions 1. Cut out the dice along the white line. 2. Fold along each dotted line. 3. Fold each flap and glue to make a three-dimensional die. Finished Product Shape From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 9 Farmers Grow MyPlate Fruits

10 Detective Veggie Dice 3 Directions 1. Cut out the dice along the white line. 2. Fold along each dotted line. 3. Fold each flap and glue to make a three-dimensional die. Finished Product Shape From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 10 Farmers Grow MyPlate Fruits

11 Kale Acorn Squash Romaine Lettuce Carrot Romaine Lettuce Aliases: Cos Lettuce (in Europe) Description: This lettuce has a loaf-like shape with darker outer leaves. Wanted for: Its crisp leaves, which provide your body with vitamin A and folate. Known Associates: Member of the Dark- Green Vegetable Subgroup. Last Known Location: In Caesar salads everywhere. Notes: The Romans called it Roman lettuce, due to their belief in its health and healing properties. Carrot Aliases: None Description: A root vegetable that is most often seen orange but can be white, red, or purple. Wanted for: Its crunchy root, packed with vitamin A. Carrots help kids eat smart to play hard. Known Associates: Member of the Red and Orange Vegetable Subgroup. Last Known Location: Underground. Notes: One medium carrot is 1/2 cup of vegetables. Six baby carrots equals 1/2 cup of vegetables. Kale Aliases: Borecole Description: Dinosaur kale has long bluegreen leaves with a bumpy texture (like the hide of a dinosaur). Curly kale had ruffled leaves and a dark green color. There are also types of kale with flat leaves. Wanted for: Its beautiful leaves, packed with vitamins A and C. Known Associates: Member of the Dark- Green Vegetable Subgroup. Last Known Location: On plates, as a cooked vegetable side dish and in soups. Notes: A light frost (freezing temperature) makes kale s leaves sweeter. Kale can be baked with a little oil to make deliciously crunchy kale chips. Yum! Acorn Squash Aliases: Winter Squash (one of many types) Description: An acorn-shaped vegetable. While it can be other colors, the most common is green. Inside, it is a golden yellow. Wanted for: Its fruit part of the plant, which we eat as a vegetable. Acorn squash is a good way to add vitamin C, fiber, and potassium to meals so you can eat smart to play hard. Known Associates: Member of the Red and Orange Vegetable Subgroup. Last Known Location: Growing on a vine in fall or winter. Some varieties grow on a bush. Notes: Squash was given to the settlers by the Native Americans. From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 11 Farmers Grow MyPlate Fruits

12 Sweet Potato Leaf Lettuce Spinach Sweet Corn Spinach Aliases: None Description: A dark-green leafy vegetable that can grow up to about 12 inches tall. Its leaves can be smooth, crinkly and curly, or slightly crinkly. Wanted for: Its delicious leaves that are packed with vitamin A and also contain vitamin C, folate, and the mineral potassium. Fueling up on spinach helps kids eat smart to play hard. Known Associates: Member of the Dark- Green Vegetable Subgroup. Last Known Location: Spring and fall gardens where temperatures are cool. In some areas of the country, spinach can survive the winter and starts growing as the soil thaws. It is popular in salads, including salads served in the school cafeteria. Notes: Recipes with Florentine in their name contain spinach, such as Eggs Florentine. Sweet Corn Aliases: Maize Description: Usually yellow or white kernels attached to a cob. Wanted for: Its seeds (the corn kernels). Corn helps kids eat smart to play hard. Known Associates: Member of the Starchy Vegetable Subgroup. Last Known Location: According to the 2007 Census of Agriculture (2009), sweet corn is harvested on over 28,000 farms and in all 50 States. Notes: There is one strand of silk for each kernel of corn. Sweet Potato Aliases: Sometimes mistaken for a yam (a starchy root that grows in Africa and Asia). Description: This potato can have a light tan, orange, or purple skin. It can be a pale buff to deep orange color inside. Wanted for: Its sweet root, which provides the mineral potassium, vitamins A and C, and fiber. Sweet potatoes are a delicious way to help make half your plate fruits and vegetables. Known Associates: Member of the Red and Orange Vegetable Subgroup. Last Known Location: Underground dig it up in August through October. Also hangs out in supermarkets year round. Notes: One large sweet potato equals 1 cup of veggies. Leaf Lettuce Aliases: Looseleaf, Oak Leaf, Red Leaf, and Green Leaf Description: This lettuce does not form a head (like iceberg lettuce). Instead, its leaves attach at the stem. It can be yellow, green, red, reddish-bronze, or purplish. Wanted for: Its crisp leaves, which give crunch to salads and sandwiches. The leaves provide vitamin A to help keep your eyes and skin healthy. Known Associates: Member of the Dark- Green Vegetable Subgroup. Last Known Location: In fall and summer gardens, leaf lettuce can go from seed to baby lettuce in just 3 to 4 weeks. Also found in salads everywhere. Notes: High temperatures can make the leaves turn bitter in the garden. From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 12 Farmers Grow MyPlate Fruits

13 Swiss Chard Broccoli Blackberry Collard Greens Blackberry Aliases: Bramble Fruit Description: A sometimes thorny bramble plant that produces a black or dark purple berry. Wanted for: Its sweet and juicy fruit, which are loaded with vitamin C and also a good way to add fiber to your meal. Eating blackberries helps kids eat smart to play hard. Known Associates: Member of the Fruit Group. Last Known Location: On a bramble plant and ready to be picked between May and September. Oregon is the top grower of blackberries in the United States. Notes: Blackberries are different from black raspberries! Blackberries have a solid center, while raspberries are hollow when picked. Collard Greens Aliases: None Description: A vegetable with smooth green leaves that grow at the top of a short, thick stalk. Wanted for: Its leaves, which have vitamins A and C, folate, and fiber. Cooked greens are a Southern tradition and superstitiously thought to bring good luck for the upcoming year when eaten on New Year s Day. Known Associates: Member of the Dark- Green Vegetable Subgroup. Last Known Location: Growing in gardens in warm weather. Notes: Collard greens were made South Carolina s State Vegetable in 2011 after a thirdgrader at Rocky Creek Elementary School wrote to her State senator. Swiss Chard Aliases: Leaf Beet, Seakettle Beet, and Spinach Beet Description: Green leafy vegetable with white, yellow, or red stalks. Wanted for: Its tasty leaves and stems that provide vitamins A and C and the mineral potassium. Eating Swiss chard helps kids eat smart to play hard. Known Associates: Member of the Dark- Green Vegetable Subgroup. Last Known Location: Frequently seen in fall and spring gardens, when the temperature is cool. Also found raw in salads or cooked in soups, on pizza, or served as a vegetable side dish. Notes: The Bright Lights variety produces a rainbow of stem colors in your garden. Broccoli Aliases: The name broccoli comes from the Latin word brachium, which means branch or arm. Description: Its tree-like stalks are topped with umbrella-shaped clusters of purplish green florets. Wanted for: Its flowers, which are packed with vitamin C and a good way to add fiber to your meal or snack. Known Associates: Member of the Dark- Green Vegetable Subgroup. Last Known Location: Growing in nearly every State, including Alaska and Hawaii. California is your best bet for catching it though; that State grows the most. Notes: Raw broccoli and low-fat ranch dip is a great snack! From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 13 Farmers Grow MyPlate Fruits

14 Tomato Butternut Squash Pumpkin Green Peas Pumpkin Aliases: Winter squash (one of several). Its seeds are known as Pepitas. Description: A round and orange (usually) vegetable attached to a vine by its stem. Wanted for: Its fruit, which is eaten as a vegetable, and for its seeds. Pumpkin is packed with vitamin A. Known Associates: Its fruit is a member of the Red and Orange Vegetable Subgroup. Its seeds are a member of the Protein Foods Group. Last Known Location: Pureed and sold canned in grocery stores. Often eaten in soups and as an ingredient in breads and muffins. Notes: The pumpkin was one of the foods of the first Thanksgiving. Green Peas Aliases: Pod Peas, English Peas, Shelling Peas Description: Grass-colored green pods holding small round peas. Wanted for: Its seeds (the peas!), which provide vitamins A and C, fiber, and some potassium. Green peas are a delicious way to help make half your plate fruits and vegetables. Known Associates: Member of the Starchy Vegetable Subgroup. Last Known Location: One of the first vegetables growing in gardens in early spring. Notes: Thomas Jefferson s favorite vegetable. Tomato Aliases: Nightshade vegetable (one of several) Description: Ripe tomatoes are often red, but there are yellow, orange, and purple varieties of tomatoes as well. Wanted for: Its fruit that is eaten as a vegetable. Tomatoes provide vitamins A and C and some potassium. Tomatoes help kids eat smart to play hard. Known Associates: Member of the Red and Orange Vegetable Subgroup. Last Known Location: Growing in warm season gardens and on salad bars and on pizza and pasta in the form of tomato sauce in your school cafeteria. Butternut Squash Aliases: Winter squash (one of several) Description: A large cylinder-shaped squash that is wider and rounder at the bottom. On the outside, its skin is camel-colored. Inside, the flesh is orange. Wanted for: Its fruit part of the plant, which we eat as a vegetable. Provides vitamins A and C, fiber, and some potassium. Butternut squash is a great way to add color to your plate. Known Associates: Member of the Red and Orange Vegetable Subgroup. Last Known Location: Seed is planted in the spring and squash is harvested in the fall. From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 14 Farmers Grow MyPlate Fruits

15 Potato Cabbage Asparagus Beets Asparagus Aliases: None Description: The most common variety in the United States has green stalks with purplish tips. Wanted for: Its stem, for vitamins A and C and folate. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Growing in California, Michigan, and Washington between January and June. Notes: Europeans prefer white asparagus, which is grown underground to prevent it from turning green. Beets Aliases: Beetroot Description: The root can be red or golden. Wanted for: Its root and leaves. Beets are a good source of folate for your growing body. Known Associates: Member of the Other Vegetables Subgroup. Last Known Location: Roasted or pickled on salad bars. Can often be found on hamburgers in Australia. Notes: Eating beets can cause urine to become red or pink in color. This condition is called beeturia. It is not harmful. Potato Aliases: Spud Description: Types include the Russet (baking potato), Red-skin New, Long White Fingerling, and Blue/Purple-skinned Yellow Flesh. Wanted for: Its root, which provides vitamin C and potassium. Known Associates: Member of the Starchy Vegetable Subgroup. Last Known Location: Underground, especially in Idaho, Washington, Wisconsin, Colorado, and Oregon. Notes: Kids eat more potatoes than any other veggie. This is mostly in the form of French Fries. To eat smart to play hard, make sure to eat a variety of vegetables during the week. Cabbage Aliases: None Description: Red and Green cabbages form tight compact heads of leaves. Wanted for: Its leaves, which provide vitamin C. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Being processed into coleslaw. Notes: In the United States, cabbage is most in demand in March because of preparation of traditional corned beef and cabbage meals for St. Patrick s Day. From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 15 Farmers Grow MyPlate Fruits

16 Cauliflower Vidalia Onion Celery Artichoke Celery Aliases: None Description: Light green stalks growing parallel and topped with leaves. Wanted for: Its crunchy stems, which are eaten raw or sliced and cooked. Its root can also be eaten as a vegetable. The leaves and seeds can also be used as a flavoring/garnish. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Growing in California and Michigan. Artichoke Aliases: Green Globe, Desert Globe, Big Heart, and Imperial Star Description: A green bud that has many triangle-shaped scales. Wanted for: Its flower bud, which is filled with vitamin C and fiber. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Growing in California. Notes: Taste best when prepared and eaten soon after harvest. Cauliflower Aliases: Cabbage Flower Description: A compact head of white flower buds surrounded by green leaves. Wanted for: Its flowers, which are packed with vitamin C. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Growing in California 88 percent of all fresh cauliflower grown in the United States comes this State. Notes: The green leaves that surround the head keep the flower buds from sunlight. The lack of sunlight prevents chlorophyll from developing. The result is the white color. Vidalia Onion Aliases: Sweet Onion Description: A light-yellow onion. Wanted for: Its sweet root, which provides vitamin C. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Growing in Vidalia, Georgia, between April and June. Notes: Georgia s official State vegetable since From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 16 Farmers Grow MyPlate Fruits

17 Parsnips Okra Green Bell Peppers Brussels Sprouts Green Bell Peppers Description: A large, green bell-shaped pepper. Wanted for: Its crunchy fruit, which is eaten as a vegetable and is packed with vitamin C. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Growing in California and Florida; those States grow the most bell peppers. Notes: Red bell peppers are actually green bell peppers that were allowed to ripen on the plant. Brussels Sprouts Aliases: None Description: Look like tiny heads of cabbage. Wanted for: Its leaves, which are high in vitamin C. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Known Associates: Member of the Other Vegetables Subgroup. Last Known Location: Growing in California. Notes: Brussels Sprouts were named after the capital of Belgium where it is thought that they were first cultivated. Parsnips Aliases: None Description: Looks like an off-white or lightyellow carrot. Wanted For: Its root, which contains vitamin C and fiber. Known Associates: Member of the Other Vegetable Subgroup. Last Known Location: Growing in the winter in near freezing temperatures, which makes it sweeter. Notes: Parsnips are eaten cooked. They are usually roasted, cooked and mashed, or eaten in soups and stews. Okra Aliases: Bindi, Bhindi, Lady s Finger, and Gumbo Description: A fuzzy, green-colored, and ribbed pod that is approximately 2-7 inches in length. It has tiny seeds inside and a slimy or sticky texture. Wanted For: Its fruit, which is eaten as a vegetable and is a great source of vitamin C. Vitamin C helps your body heal cuts and wound and to have healthy teeth and gums. Known Associates: Member of the Other Vegetables Subgroup. Last Known Location: In soups and stews, where okra s sticky insides help thicken the broth. From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 17 Farmers Grow MyPlate Fruits

18 Cucumber Strawberry Apple Raspberry Apple Aliases: Golden Delicious, Red Delicious, Fuji, Granny Smith, and many others. Description: Round and found in all shades of red, green, and yellow. May range in size from a little bigger than a cherry to as large as a grapefruit. Wanted for: Its sweet and crunchy fruit, which provides fiber and some vitamin C and the mineral potassium. Eating apples helps kids eat smart to play hard. Known Associates: Member of the Fruit Group. Last Known Location: Hanging on a branch of an apple tree. Served whole or sliced in many school cafeterias. These are a kid favorite. Notes: Americans eat about 120 apples each in a year. Raspberry Aliases: Bramble Fruit Description: Raspberries come in four colors: red, purple, black, and gold (yellow). Wanted for: Its sweet and juicy fruit, which provide vitamin C and fiber. Eating raspberries helps kids eat smart to play hard. Known Associates: Member of the Fruit Group. Last Known Location: Washington State grows the most red raspberries. Notes: The small hairs of raspberries are called stiles. Cucumber Aliases: Cukes Description: Long dark-green vegetable (actually the fruit of the plant) that grows on a vine. Wanted for: Its cool fruit, which is eaten as a vegetable. Known Associates: Member of the Other Vegetables Subgroup. Last Known Location: On vegetable trays and salad bars everywhere. Notes: The inner temperature of a cucumber can be up to 20 degrees cooler than the outside air. Hence the phrase, Cool as a cucumber. Strawberry Aliases: Berries Description: Bright red, heart-shaped fruit with seeds on the outside and a green cap. Wanted for: Its tender, sweet fruit, which are packed with vitamin C. Eating strawberries helps kids eat smart to play hard. Known Associates: Member of the Fruit Group. Last Known Location: Growing on a plant in a garden, strawberry pot, or on a farm between April and July. California grows 83 percent of the strawberries in the United States. Notes: Every strawberry, no matter the size, has about 200 seeds. From United States Department of Agriculture Food and Nutrition Service Team Nutrition Great Garden Detective Adventure, great-garden-detective Page 18 Farmers Grow MyPlate Fruits

19 Farmers Grow MyPlate Vegetables You Are What You Eat Nutrition 15 Minutes Tell the students: How do you know what is in the food you are eating? Food labels help you to know what nutrients you are getting into your body. 1. Show the video on food labels Your Food is Trying to Tell You Something (2 min.): IngredientsPackagingLabeling/LabelingNutrition/ ucm htm 2. Show several labels from canned or frozen vegetables and point out where the Nutrition Facts label is located. Provide each student with one or two of the Nutrition Facts Flash Cards. 3. Show the Nutrition Facts Poster. Identify serving size, servings per container, calories, calories from fat, nutrients to limit and nutrients get enough of. 4. Each student should look at his/her label and answer these questions. For younger students ask these questions: What size is a serving? How many servings are in one package? How many calories are in one serving? For older students ask these additional questions: How many calories come from fat? How many grams of sugar are in one serving? How many grams of protein are in one serving? Is the sodium 5% or less? Are any of the vitamins 20% or more? Are any of the minerals 20% or more? 5. If time allows you may play the game Sit down Stand up. Students should all stand up and sit down according to the following directions using their Nutrition Facts Card. All stand after each turn. Sit down if your food has More than 2 servings 1 cup in a serving More than 100 calories Vitamin C More than 10% of calories from fat More than 5 grams of sugar Less than 3 grams of protein Page 19 Farmers Grow MyPlate Vegetables

20 Farmers Grow MyPlate Nutrition Facts Poster Page 20 Farmers Grow MyPlate Vegetables

21 Nutrition Facts Flash Cards Canned Black Beans 1. Start Here. Nutrition Facts Serving Size 1 cup (142g) Servings Per Container 3 2. Check Calories. Amount Per Serving Calories 110 Calories from Fat 5 { 3. Limit these nutrients. 4. Get enough of this. 5. Get enough of these. { Vitamin % Daily Values* Total Fat 0.5g 1% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 440mg 18% Total Carbohydrate 19g 6% Dietary Fiber 5g 20% Sugars 0g Protein 7g Vitamin A 0% Vitamin C 0% Calcium 4% Iron 8% Frozen Stir-Fry Veggies 1. Start Here. Nutrition Facts Serving Size 3/4 cup (132g) Servings Per Container 3 2. Check Calories. { 3. Limit these nutrients. 4. Get enough of this. { 5. Get enough of these. Amount Per Serving Calories 90 Calories from Fat 15 % Daily Value* Total Fat 1.5g 2% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 280mg 12% Total Carbohydrate 14g 5% Dietary Fiber 3g 12% Sugars 5g Protein 5g Vitamin A 0% Vitamin C 25% Calcium 6% Iron 6% Frozen Broccoli 1. Start Here. Nutrition Facts Serving Size 1/2 cup (340g) Servings Per Container 3 2. Check Calories. Amount Per Serving Calories 120 Calories from Fat 0 { 3. Limit these nutrients. 4. Get enough of this. 5. Get enough of these. % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 80mg 3% Total Carbohydrate 16g 5% Dietary Fiber 8g 32% Sugars --g Protein 4g { Vitamin A 0% C 200% Calcium 8% Iron 0% Canned Hearty Vegetable Soup 1. Start Here. Nutrition Facts Serving Size 1 cup (227g) Servings Per Container 2 2. Check Calories. Amount Per Serving Calories 80 Calories from Fat 5 { 3. Limit these nutrients. 4. Get enough of this. { 5. Get enough of these. % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 910mg 38% Total Carbohydrate 15g 5% Dietary Fiber 2g 8% Sugars 3g Protein 3g Vitamin A 25% Vitamin C 0% Calcium 2% Iron 4% Page 21 Farmers Grow MyPlate Fruits

22 Nutrition Facts Flash Cards Canned Beets 1. Start Here. Nutrition Facts Serving Size 1/2 cup (117g) Servings Per Container Check Calories. Amount Per Serving Calories 30 Calories from Fat 0 { 3. Limit these nutrients. 4. Get enough of this. { 5. Get enough of these. % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 220mg 9% Total Carbohydrate 7g 2% Dietary Fiber 1g 4% Sugars 6g Protein 1g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% Canned Corn 1. Start Here. Nutrition Facts Serving Size 1/2 cup (108g) Servings Per Container 4 2. Check Calories. Amount Per Serving Calories 80 Calories from Fat 10 { 3. Limit these nutrients. 4. Get enough of this. { 5. Get enough of these. % Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 310mg 13% Total Carbohydrate 16g 5% Dietary Fiber 3g 12% Sugars 5g Protein 2g 4% Vitamin A 0% Vitamin C 6% Calcium 0% Iron 2% Dried Soup Bean Mix 1. Start Here. Nutrition Facts Serving Size 1/2 cup (117g) Servings Per Container 7 2. Check Calories. Amount Per Serving Calories 360 Calories from Fat 20 { 3. Limit these nutrients. 4. Get enough of this. { 5. Get enough of these. % Daily Value* Total Fat 2.5g 4% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 63g 21% Dietary Fiber 7g 28% Sugars 2g Protein 23g Vitamin A 2% Vitamin C 0% Calcium 10% Iron 35% V8 Juice 1. Start Here. Nutrition Facts Serving Size 8 oz. (243g) Servings Per Container 8 2. Check Calories. Amount Per Serving Calories 80 Calories from Fat 0 { 3. Limit these nutrients. 4. Get enough of this. { 5. Get enough of these. % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol --mg --% Sodium 50mg 2% Total Carbohydrate 19g 6% Dietary Fiber --g --% Sugars 19g Protein 0g 0% Vitamin A 100% Vitamin C 100% Calcium --% Iron --% Page 22 Farmers Grow MyPlate Fruits

23 Farmers Grow MyPlate Vegetables Leaf Exploration Food Preparation 15 Minutes Tell the students: We eat the leaves of many vegetables. Leaves are food factories. Plants make their own food from sunlight, water, and carbon dioxide. This is called photosynthesis. Some leaves are in the Dark Green subgroup and some are in the Others subgroup. Let s use our senses to explore some leaves. 1. Give each pair of students a variety of cleaned leafy vegetables: iceberg lettuce, red or green cabbage, romaine lettuce, spinach, kale 2. Instruct the students to complete the I Spy Guide as they explore each vegetable through their senses color, texture, shape, smell. Call on students to share their observations. Optional: Create a large chart to complete at the front of the room. 3. Allow each student to prepare small wraps with several of their leaves. Provide additional ingredients for wraps using the leaves as the shell. 4. Supplies might include: cheese deli meat humus or refried beans dried fruit condiments such as mustard 5. (If this will be a more substantial meal then you might provide a tuna, egg, or chicken salad as the filling and a romaine leaf as the wrap.) Cowboy Salad 20 Minutes 1. Arrange students into teams of Tell the students: Vegetables we eat can be fresh or canned and even combined with fruit. We will use canned and fresh vegetables and colorful vegetables from three vegetable subgroups to make this dip. 3. Point out the subgroups of vegetables that are represented beans from beans/peas, corn/ onion/tomato from other, cilantro from leafy green 4. Assist students with rinsing and draining beans and corn and then add them to a supply table for groups to get their needed ingredients. 5. Show students how to pit the avocado. Divide it into fourths. Yield 4 servings. Serving size 1/2 cup. Page 23 Farmers Grow MyPlate Vegetables

24 Farmers Grow MyPlate I Spy Review the adjectives that describe the qualities of food. Add others that you think of. Observe, feel, smell, taste, and listen to each vegetable. Write a vegetable name below one or more traits that describe it. Taste Feel Sight Sound Smell Sweet Firm Color Crunchy Fresh Sour Soft Shiny Squishy Earthy Salty Rough Skinny Crackly Sweet Bitter Page 24 Farmers Grow MyPlate Vegetables

25 Farmers Grow MyPlate Vegetables Food Preparation Ingredients: 1 cup canned black beans 1/2 cup canned corn 1/4 bunch cilantro 2 green onions 3/4 cup tomatoes (about 3/4 of a whole tomato) 1/4 cup avocado (about 1/4 of a whole avocado) 1 teaspoon canola or vegetable oil 1 1/2 teaspoons lime juice or vinegar Salt and pepper to taste Baked tortilla chips Cowboy Salad Supplies: Cutting boards Plastic vegetable knives Food chopper Measuring cups Measuring spoons Bowl Stirring spoon Yield 4 servings Serving size 1/2 cup Remember to follow the Tasting Code. Collect a Two Bite Certificate if you have not tasted this before. Activity Begin with clean hands. Pick up ingredients and equipment at the supplies table. Instructions: 1. Using plastic knives or food choppers have children finely chop the cilantro and green onions. 2. Using plastic knives, have children dice the tomatoes and avocado. (An adult should open and pit the avocado.) 3. Adult leader should open, and assist students to drain and rinse black beans and corn to remove extra sodium. 4. Combine all ingredients in a large bowl and chill. 5. Serve with baked tortilla chips. We encourage everyone to try a small taste. Sometimes we learn to like a new food. Page 25 Farmers Grow MyPlate Vegetables

26 Farmers Grow MyPlate Cowboy Salad Cowboy Salad ingredients Wash Vegetables. Open and drain black beans and corn. Measure out 1/2 cup of corn. Add corn and beans to bowl. Roll up and hold cilantro together while chopping into small pieces. Add to the bowl. Remove roots and chop green onions into small pieces. Page 26 Farmers Grow MyPlate Vegetables

27 Farmers Grow MyPlate Vegetables Food Preparation Cowboy Salad, continued Cut tomatoes into thin strips. Dice the strips into smaller pieces. Measure out 3/4 cup of tomatoes. Slice avocado in half and remove pit. Dice and scoop it out into a 1/4 cup. Add salt, pepper, and 1 1/2 teaspoons of lime juice to the bowl. Stir. Enjoy Cowboy Salad! Page 27 Farmers Grow MyPlate Vegetables

28 Introduce the topic of vegetable gardening with a virtual tour. Choose from one or more: Planting a Vegetable Garden for Kids 4 min. Texas Organic Spring Garden (harvesting) 8:40 Introduce the topic of vegetable farming with one or more of the following videos on large scale vegetable 1. Relate these facts to the videos that you showed. 2. Show the Census of Agriculture Vegetable Poster and tell the students: Food does not just appear in the grocery store. Farms are the source of most of the food we consume. Agriculture is a career that helps feed all of us. One US farmer produces enough food to feed 155 people worldwide. Show video (3 min): teacher/soup_movies.htm Farmers are not the only workers involved in making food for us. Agriculture employs more than 24 million workers. These jobs include harvesting, storing, transporting, processing, packaging, and selling the food we eat. Some of the foods we eat everyday are grown locally but not all. Most states produce milk and eggs. Fruit, vegetables, and grains depend on the season. Sometimes climate and soil of a particular region determines the types of foods that can be grown. In SD we have a short growing season for fruits and vegetables but great soil for growing grains. Many people want to eat fresh fruits and vegetables in the winter so growers and supermarkets work to provide them. Some tropical fruits such as kiwi and bananas are not Gardening Who Grew My Soup? Farmers Grow MyPlate Vegetables Production 20 Minutes growing and processing for grocery stores and other processors. Summer squash processing 4 min Harvesting lettuce 4 min Peppers 6 1/2 min (16:24-23:00) Minutes grown in our country and are imported from other countries. 3. Prepare the Food Facts Wheel by cutting apart the vegetable pictures and gluing or taping them in the appropriate wedge on the name wheel. Cut around the facts circle and fasten to the center of the picture wheel with a paper fastener. Match the food with the information on the fact wheel. 4. Ask the students if they think the ingredients in the Cowboy Salad can be grown in SD. Discuss why or why not. If not grown in SD where can it be grown? 5. Locate on the Agricultural Census Map where most vegetables are grown. 6. Show Iceberg Lettuce Makes a Comeback. 5 min 10:00-15:00 episodes/episode_102/iceberg_lettuce.htm 7. If desired send the SD Ag Facts Summary page home with the students. Available in the Implementation Guide Supplementary Appendix D. Process: Call on a student to state a fact from the Who Grew My Soup lesson. He or she then calls upon another student to state a fact. Continue until all students have been called upon. Page 28 Farmers Grow MyPlate Vegetables

29 Farmers Grow MyPlate Vegetables How Plants Grow Production 10 Minutes 1. Prepare ahead of time: One lima bean (seed) per student, Shallow container for soaking seeds, Soak the seeds overnight in about 1 inch of water. Drain off the water prior to the lesson. 6. Instruct the students to carefully split the seed into two from the side away from the indentation. It should open like a book. Opening the seed exposes the embryo (plant in its earliest stage of development.) 2. Explain to the students: Every seed contains a new plant and a food source to keep the plant alive until it is big enough to make its own food. Today we will examine the inside of a seed. 7. Using a hand-held magnifying glass examine the opened seed. Can you find the plant s new leaves and root? 3. Seeds are essential to the continued life of a plant but they also provide us with food. 4. What are some examples of the seed of vegetables that we eat? Responses might include: cucumbers, tomatoes, pumpkins, corn, peas, beans. 8. Ask Besides the leaves and roots, what do you think the rest of the material in the seed is? (Food for the new plant.) Process: Ask several students one at a time to describe a part of the seed (seed coat, food store, embryo). 5. Have students pull off the loosened seed coat. Ask: What do you think the seed coat does for the seed? (Protects the new plant from cold or wet or from drying out before it is ready to grow.) Page 29 Farmers Grow MyPlate Vegetables

30 Carrots Tomatoes Green Beans Potatoes Celery Onions Corn Peas Barley Spinach 1. Cut around this name wheel. 2. Cut around the vegetable pictures and on each dotted line. 3. Glue or tape the vegetable pictures to this name wheel under the correct name. 4. Cut around the facts wheel. Do not cut the wedges apart. 5. Fasten the facts wheel over the picture/label wheel with a brass paper fastener in the center. 6. Turn the facts wheels to match the correct name and picture. Source: Who Grew My Soup?, Wallin, Lynn. Utah Agriculture in the Classroom. Accessed from National Agriculture in the Classroom, Creative Commons Attribution- NonCommercial-ShareAlike 4.0 International License. Page 30 Farmers Grow MyPlate Fruits

31 Source: Who Grew My Soup?, Wallin, Lynn. Utah Agriculture in the Classroom. Accessed from National Agriculture in the Classroom, Creative Commons Attribution- NonCommercial-ShareAlike 4.0 International License. Page 31 Farmers Grow MyPlate Fruits

32 When you eat this vegetable you are eating the petiole of the plant that attaches the leaves to the stem. This vegetable is light green. You ve When you eat this grain you are eating seeds that have been milled to produce flour or polished to remove the hull. This grain grows in a field and looks like tall grass. When you eat this vegetable, you are eating a tuber, which is the swollen end of an underground stem. seen it spread with peanut butter or dipped in ranch. When you eat this vegetable, you are eating a bulb that grows you cry. This vegetable this vegetable up may make underground but is not a root. Cutting These long, skinny pods grow on a vine. They are usually green, but can also be white, purple, yellow, or red. They are good sources of Vitamins C and French fries are made out of this vegetable. This tuber is grown in the ground. C. is high in Vitamin K, which help keep bones strong and bodies healthy. When you eat this green vegetable, you are eating the leaves of a flowering plant. The cartoon character, Popeye, is famous for eating this vegetable. It is full of Vitamin A, which helps with eyesight. in Vitamin C, which helps protect us from disease. When you eat this vegetable, you are eating seeds. The varieties we eat are typically yellow or white and come canned, frozen, and straight off the cob! This is a fruit that grows on a vine, but people eat it as a vegetable. It is typically red. It is found in ketchup, salsa, and pizza sauce. It is high white, but the orange variety is most common. the seeds found inside the pod. When you eat this vegetable, you are eating roots that farmers dug out of the ground. It can be yellow, purple, red, or This crop can be either a vegetable or a fruit depending on how you eat it. It is a fruit if you are eating the pod and a vegetable if you are eating Source: Who Grew My Soup?, Wallin, Lynn. Utah Agriculture in the Classroom. Accessed from National Agriculture in the Classroom, Creative Commons Attribution- NonCommercial-ShareAlike 4.0 International License. Page 32 Farmers Grow MyPlate Fruits

33 Page 33 Farmers Grow MyPlate Fruits

34 Farmers Grow MyPlate Vegetables Garden Scavenger Hunt Production Minutes 1. Locate a garden plot where students will be allowed to explore. Caution students to take care when walking in the garden so that they don t step on the plants. 2. On graph paper prepare a map of the garden area including a few landmarks for easy orientation. 3. Give the list of items to find in the garden to pairs of students. They should draw the item on their map where they find it located and label it. For younger students: As a group search for the listed items one at a time. Find a plant that we eat the root of. Find an edible flower. Find 2 different insects. Find a plant that we eat the leaves of. Mark the spot where the beans are growing. Are they blooming what color blossoms do they have? Do they have beans how many on one plant? Find a plant that we eat the seeds of. Find a red-orange vegetable. Find the tallest plant. Measure it. Describe how the soil feels. Put question marks on your garden map of the plants you don t know the names of. Process: Share results when everyone is done. Identify the plants. Field Trip Option If a field trip to a vegetable farm or community garden is possible, ask questions to have the grower address the following concepts: 1. What vegetables do you grow? What are your vegetables used for? 2. What is the vegetable growing season like? 3. What equipment do you use? Observe some equipment. 4. What kind of soil do you have? How do you keep it full of nutrients? 5. What do you like best about growing vegetables? Least? Page 34 Farmers Grow MyPlate Vegetables

35 Farmers Grow MyPlate Garden Scavenger Hunt Find a plant that we eat the root of. Find an edible flower. Find 2 different insects. Find a plant that we eat the leaves of. Mark the spot where the beans are growing. Are they blooming what color blossoms do they have? Do they have beans how many on one plant? Find a plant that we eat the seeds of. Find a red-orange vegetable. Find the tallest plant. Measure it. Describe how the soil feels. Put question marks on your garden map of the plants you don t know the names of. Page 35 Farmers Grow MyPlate Vegetables

36 1. Tell the students: Beans and Peas are a vegetables subgroup. Seeds grow into plants that produce beans that we eat. We will search for different types of beans in one kind of soup. 2. Have students stand at their station to increase their physical activity. Between each turn the entire group should take a lap around the room or area. 3. Pour out 1/2 cup of a 15-bean soup mix for each team of 2 or 3 students. Place a box decorated like a truck at the front of the room. 4. Using the chart below one at a time call out a type of bean for the teams to separate from their Seed Sort Farmers Grow MyPlate Vegetables Physical Activity 10 Minutes mix. Show the type of each bean and use the name. 5. When they have all of their beans during each turn, one person runs to the truck to deliver their beans while the others take their lap. 6. Continue reading bean types from the chart. All of the beans should be in the truck at the end. 7. Ask if they have tasted a soup or hot dish with these kinds of beans. Encourage them to try some. Find the completely white beans. Find the ones that are more than 3/4 inch long. Those are large lima beans. Deliver lima beans to the truck. Everyone else jogs a lap. (For younger students provide a paper template that is 3/4 inch long.) Find the completely white beans that are smaller than 5/8 inch long. Those are small lima beans or northern beans. Deliver small lima and northern beans to the truck. (For younger students provide a paper template that is 5/8 inch long.) Find the not white beans that are round (or sometimes a bit irregularly) shaped. Find the ones that are flat on one side. Those are split peas. They may be green or yellow. Deliver the split peas. Find the not white beans that are rounded. Some may be wrinkled and others small and smooth. Those are garbanzo beans or lentils. Deliver. Find the elongated bean-shaped beans. Find the ones that are two colors. Find the ones that have a small black spot in the curve of the bean. That is a black-eyed pea. Deliver the black-eyed peas. Find the elongated bean-shaped beans that have stripes or spots. Those are cranberry beans or pinto beans. Deliver. Find the elongated bean-shaped beans that are black. Those are black beans. Deliver. Find the elongated bean-shaped beans that are red or tan. Those are pink beans and red beans and kidney beans. Deliver. Page 36 Farmers Grow MyPlate Vegetables

37 Farmers Grow MyPlate Seed Sort Completely White 1. Small 2. Large Northern Lima Northern Lima Not Completely White Round Flat one side Round one side Split Peas Garbanzo Beans Lentils Not White Elongated Two Color One Color Black spot Stripes/Spots Black Red Tan Black-eyed Pea Cranberry Pinto Bean Black Bean Red Kidney Pink Bean Page 37 Farmers Grow MyPlate Vegetables

38 Simon Says Eat Your Vegetables 1. Arrange students in the area with space to move about freely. Line them up on one side of the area and instruct them to move toward the opposite side. Ask students which vegetables they will try in the next several days. Farmers Grow MyPlate Vegetables 2. Tell students to do the actions you describe but only if you say a vegetable first like in the game Simon Says. If you do not say a vegetable first, then they should stand still and not do an action. 3. Walk them through an example. Vary using the suggested vegetables or ones you have discussed. The carrot says to jump three times. The asparagus says to turn around. Physical Activity 5-10 Minutes 4. Vegetable list: Asparagus Beet Carrot Corn Radish Pepper Kohlrabi Peas Turnip Green Bean Okra Onion Zucchini Potato Squash Swiss Chard Lettuce Tomato Pumpkin Eggplant Cucumber Page 38 Farmers Grow MyPlate Vegetables

39 Farmers Grow MyPlate Vegetables Vegetable Cars 1. Tell the students: Veggies are like building blocks that can be used to build interesting treats. We will be creative with vegetables to make toys. Art Activity 20 Minutes 2. Provide a variety of vegetables and show examples of veggie cars. 3. Include veggies like cucumbers, zucchini, carrots, potatoes, corn on the cob as the car base. Then add other vegetables such as peppers, carrots, cherry tomatoes, broccoli florets, peas, etc. 4. Tools needed include cutting boards, plastic veggie knives, and 3-4 inch sections of bamboo skewers or sturdy plastic toothpicks to hold car parts together. 5. Take pictures of the vegetable cars and post in a central location. Give them a cool name if desired. Page 39 Farmers Grow MyPlate Vegetables

40 Farmers Grow MyPlate Vegetable Cars Examples Page 40 Farmers Grow MyPlate Vegetables

41 Farmers Grow MyPlate Vegetables Green Salad Craft Art Activity Minutes 1. Provide each student with a paper plate, one sheet of green construction paper, and smaller pieces of orange, yellow, dark green, yellow, red and white construction paper. Provide a child safe scissors and glue or glue stick for each. 2. Students should tear green paper lettuce strips for their salad. Glue the salad pieces to the paper plate. 3. Students then cut vegetable shapes from the colored paper: orange carrot circles, dark green pepper wedges or bumpy broccoli florets, red tomato slices, yellow onion rings, white mushrooms or cauliflower florets. Paste these on the salad. 4. Ask them to identify the vegetables they have created. Give the salad a fun name. Page 41 Farmers Grow MyPlate Vegetables

42 Farmers Grow MyPlate Vegetables Review & Wrap-Up Play Food Groups Game for Vegetables. Play one of the following review games using the cards. Memory Game: 1. Mix the game cards. Lay the cards on a flat surface facing down. 2. Each player takes a turn flipping two cards to see if they get a match or not. If they find a match they must remove the two cards from the game. 3. The player with the matched cards will have a chance to go again. 4. If a players two cards do not match they must turn the cards back over and it is the next player s turn. 5. The player with the most matched pairs wins. Password: 1. Play in teams of two. 2. One player draws a card and without showing it to the partner gives verbal clues one at a time to the teammate who tries to guess the food on the card. 3. The turn is over when the card is identified or 4 clues have been given and no guess is correct. 4. Team with the most cards identified wins. 10 Minutes Go Fish: 1. Distribute 6 cards to each player to hold in their hand. The remainder go on the draw pile. 2. The goal is to get pairs of cards which are laid on the table as each player acquires them. 3. Taking turns players ask for cards from another player that will match ones in their hand in order to make a pair. 4. If the player questioned does not have the card, he or she instructs the asker to Go Fish. 5. Winner is the first one to lay down all cards. Flash Cards: 1. Show to younger students and have them identify the vegetables or give a fact learned that day. Veggie Dice: For younger students: 1. Divide into groups of four and provide a veggie die from the nutrition lesson to each student. 2. Have them take turns rolling their die and all students on the team mark the matching square on their bingo card trying to get four in a row. Ask students which vegetables they will try in the next several days. Page 42 Farmers Grow MyPlate Vegetables