Exploring MyPlate with Professor Popcorn
|
|
- Daisy Holland
- 5 years ago
- Views:
Transcription
1 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: 1. State why it is important to eat foods from the Vegetables Group. 2. State one reason why it is important to eat different types of vegetables. 3. Name at least one vegetable from each subcategory (dark green, red and orange, dry beans and peas, starchy, other) 4. Identify healthier vegetable choices based on the amount of added fat. 5. Identify foods that should be kept separate to avoid cross-contamination. KCAS Health, Nutrition 2.31, 3.2 Health, Safety 5.4 Display board Visual packet for Grade 4, Lesson 3 (3:3) Optional cards for Vegetable Card Game (Lesson/Activity 4) Optional copies of in-class handout 4:3H, One Potato, Two Potato (Lesson/Activity 8) Optional grocery bags (Lesson/Activity 10) Snack supplies (Lesson/Activity 12) Copies of recipes (Lesson/Activity 12) Copies of take-home handouts: Parent Letter, Lesson 3 MyPlate Poster Evaluation Questions Addressed in this Lesson: #1 I eat vegetables #3 I choose healthy snacks #11 How sure are you that you can ask someone in your family to buy your favorite fruit or vegetable? #14 How sure are you that you can ask someone in your family to have vegetables cut up and in a place (refrigerator or bowl) where you can reach them?
2 1. Interest Approach Illustrated talk: Use Visual 4:3A to remind youth that Professor Popcorn is their guide as they explore the parts of MyPlate. Use Visual 4:3B, and discuss major concepts. Review MyPlate by asking questions such as: What are the food groups in MyPlate? Did you try any new whole grain foods? Did you look at any ingredient labels? What physical activity did you try? Introduce today s topic eating a variety of vegetables. Ask the youth to name some of their favorite vegetables. Then ask them to name some of their favorite foods. Point out the vegetables that may be in them pizza and spaghetti contain vegetables, such as tomatoes and mushrooms; tacos have lettuce and tomatoes, and maybe even beans, etc. 2. Why Vegetables Keep Us Healthy Illustrated talk: Using Visual 4:3C, ask, What do you think vegetables do to help keep us healthy? 3. Vary Your Veggies Illustrated talk: Use Visual 4:3D. Explain the concept that we need a variety of vegetables daily to stay healthy. Vegetables come in many shapes and colors. Scientists have found that we need to eat different types of vegetables to be healthy. Darker vegetables tend to have more vitamins in them. The five subgroups of veggies based on their vitamins and minerals are: dark green, orange, dry beans and peas, starchy, and other. Many people do not eat enough dark green and orange vegetables. Ask, Where would you place these vegetables? Which ones are easy to place? Which are harder to place? Dark green Red & Orange Beans and Peas Spinach Carrot Kidney beans Broccoli Pumpkin Pinto beans Romaine Sweet potato Black beans Kale Winter squash Split peas Collard greens Tomato Starchy Other Corn Cucumber Potato Green beans Green peas Green pepper Ask, What are some other vegetables that might be in these groups? Which of these have you tasted? Which ones would you like to try? 4:3A Professor Popcorn 4:3B MyPlate 4:3C Vegetables Vitamins (A & C) Growth Night vision Smooth, healthy skin Healthy blood vessels and gums 4:3D Vary Your Veggies Dark green Orange Dry beans/peas Starchy Other Cucumber Pumpkin Green beans Carrot Corn Broccoli Sweet potato Tomato Spinach Kale Winter squash Green peas Green pepper Pinto beans Kidney beans Black beans Split peas Potato Romaine lettuce Collard greens
3 4. Vegetable Card Game (Optional) Object of the game: Get five cards, one from each vegetable subgroup. You will need one deck of cards per group; each card has a single food/vegetable picture on it. To make each deck of cards, copy the Visual 4:3E two times, then cut into individual cards. 1. Divide larger group into small groups (groups of four work well since there are four vegetables in each subgroup). Have small groups sit down facing one another with a table or flat surface in the middle of the group. 2. Give each group a deck of cards (may need to shuffle before distributing decks since children may not have the skill needed). 3. Have one youth in each group deal five cards to everyone in the group, one card at a time. 4. Put remaining cards in the deck face down in the middle of the table; put the top card face up next to the deck. 5. Start with the person on the dealer s left. 6. This person can either pick up the card that is face up or pick a card from the top of the face-down deck; then the person discards one card (so will have five cards again). 7. The next person to the left repeats picking and discarding. 8. Continue rotating around the circle, picking and discarding cards, until one person has one card from each vegetable subgroup. That person calls Veggies, and the game is over. 5. How Much Should I Eat from the Vegetables Group? Illustrated talk: Use Visual 4:3F. Fourth-graders need 2½ cups of vegetables daily. What counts as ½ cup of vegetables? (One-half cup cooked or raw vegetables, or 1 cup raw leafy greens or ½ cup vegetable juice.) An easy way to get enough vegetables each day is to make half of your plate, or the foods you are eating at a meal fruits and vegetables like MyPlate shows. 4:3E Vegetable Card Game (optional) A deck is 40 cards, two cards for each of the following vegetables: Dark green Red & Orange Spinach Carrot Broccoli Pumpkin Kale Sweet potato Romaine Winter squash Tomato Dry beans/peas Kidney beans Pinto beans Black beans Split peas Starchy Other Corn Cucumber Potato, raw Green beans Green peas Green Pepper Baked potato 4:3F How Much? ½ cup cooked or raw 1 cup raw leafy greens ½ c. juice ½ c. measure 1 c. measure Fruits and vegetables also make great snacks. What kinds of vegetables would be good snacks?
4 6. More Than We Need? Remind the youth that during the grain lesson we said that foods that have fewer calories have less fat and added sugar. Usually vegetables are a healthy food because they are filled with healthy things such as vitamins, minerals, and fiber. However, how we prepare vegetables can add more calories than we need. Foods with fat and added sugar are not healthy food choices. 7. Preparation = Changes in Calories Professor Popcorn (Visual 4:3G) is going to help us explore how the preparation of vegetables can change the amount of calories in them. Most of us have learned to like the tastes of sugar, salt, and fat, and we add them to many foods. When we add fat or sugar to basic foods, we are adding more calories. Can you make a list of foods that have been altered by adding fat or sugar? Let s start with some examples. Where would you place these on MyPlate? Can you think of other examples? (Note: These are just some examples. Discuss examples from your specific area that might fit this concept.) Potatoes french fries or potato chips Corn creamed corn or corn with added fat, such as butter Green beans green bean casserole or green beans with fat Greens greens with bacon or ham hocks Sweet potato butter and brown sugar To incorporate physical activity, have everyone stand. If they think a food is a healthy choice (low in fat and added sugar), crouch down. If they think it s high in fat and sugar, stand and stretch their arms above their heads. 4:3G Preparing Vegetables Professor Popcorn investigating Baked potato French fries Potato chips Corn Green beans Greens Sweet potato
5 8. One Potato, Two Potato (Optional) To explore further, let s see how we can enjoy a vegetable most of us like, and how preparation and serving methods can add extra fat and calories. Distribute in-class handout 4:3H, One Potato, Two Potato. Explain the graph and discuss how preparation methods (frying vs. baking) and methods of serving (small pat of margarine/sour cream on a potato) influence the number of calories. Activity: Form the youth into groups. Have them answer the questions on the handout. ANSWER KEY: One potato has 150 calories. One serving of french fries has 225 calories. What is the difference between the two? 75 calories Which form of potato has the fewest calories? Baked potato Which form of potato has the most calories? Hash browns What is the difference between the two? 200 calories What ingredients add calories to the potato? Sour cream, butter, and grease for frying Of the five potato choices on the chart, which is healthiest? Baked potato Why? No added fat 4:3H In-class handout (optional) One Potato, Two Potato 9. Physical Activity Let s pretend we are working in the garden planting and harvesting our vegetables. We ll make believe we are doing this in our backyard gardens, not with farm equipment! Planting bending, digging, stretching Weeding bending, pulling, hoeing Harvesting bending; picking; stretching up if we have trees; leaning over for cucumbers; pulling carrots, radishes and potatoes out of the ground; picking green beans and peas
6 10. Food Safety Activity Professor Popcorn has helped us learn the four Fight BAC! Rules, and we have talked about one of those rules so far clean. (Show Visual 4:3I.) Today we ll try to keep it straight about separate! Many of us know that the baggers at the grocery store try to keep foods separate from chemicals. But did you know that you need to keep raw meats away from other foods? We do this so the meat juices don t get on foods you aren t planning to cook. For example, would there be a problem if raw chicken juice and blood leaked on your strawberries? The next time you are at the store with your parents, you can keep an eye on how the food is bagged. If you see raw meat mixed with other foods, say something. It s better than getting sick. Activity: Using Visual 4:3J, have the students tell you what item should go into which bag. (Optional: Use real grocery bags.) Bag 1 Bag 2 Bag3 Soap Apples Hamburger Shampoo Carrots Chicken Lotion Cheese 11. Let s Review Ask the youth to answer these questions: What do vegetables provide to help keep us healthy? Why is it important to eat different types of vegetables? Name at least one vegetable from each subcategory (dark green, red & orange, dry beans and peas, starchy, other). Identify healthier vegetable choices based on the amount of added fat. 12. Snack Rainbow Veggie Pockets Veggie Dip Sundae Veggie Pizza 4:3I Fight BAC! Rules Clean Separate Cook Chill 4:3J - Bag It! Bag 1 Bag 2 Bag 3 Cheese Lotion Hamburger Raw Chicken Shampoo Carrots Apples Soap Real grocery bags (optional) Vegetables Recipes 13. Take Home Parent Letter, Lesson 3 Take-home handout Parent Letter, Lesson 3 Adapted by Texas A & M AgriLife Extension from original work: Frischie, S. (1993). Switzer, B. (2002). Vandergraff, D., & Coleman, G. (2006). Exploring My Pyramid with Professor Popcorn, Purdue University Extension/Consumer and Family Sciences/4-H Youth Development. Adapted with permission for use in Kentucky, from adapted materials: Scott, A. (2012). Exploring MyPlate with Professor Popcorn, Texas A & M AgriLife Extension. Brooke Howard-Jenkins, M.S. Nutrition Education Program Curriculum Coordinator Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability or national origin.
Exploring MyPlate with Professor Popcorn
Exploring MyPlate with Professor Popcorn Grade 1: Experiencing Food Grade 1: Lesson 3 (1:3) Make half of your plate fruits and vegetables. Objectives Upon completion of Lesson 3, youth will: 1. State how
More informationExploring MyPlate with Professor Popcorn
Exploring MyPlate with Professor Popcorn Grade 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 informationFOOD, FUN & READING. Vegetables Lesson. The lesson should be taught in this order:
FOOD, FUN & READING Vegetables Lesson Eating the Alphabet: Fruits and Vegetables from A to Z by Lois Ehlert Nutrition: Children will learn about the MyPlate Vegetables group and learn about eating a rainbow
More informationHOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS? LESSON 1 HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS?
H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & F R U I T S? LESSON 1 H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & FRUITS? HOW CAN MYPLATE HELP ME EAT MORE
More informationHigh 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 informationLESSON 5 & DARK GREEN
P U R P L E, R E D, & D A R K G R E E N V E G E TA B L E S & F R U I T S LESSON 5 P U R P L E, R E D, & DARK GREEN V E G E TA B L E S & F R U I T S Objectives for the lesson: 1. Explain the unique benefits
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum
The Fresh Fruit and Vegetable Program Nutrition Curriculum 4 th Grade This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program (SNAP)
More informationHOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS? LESSON 1 HOW CAN MYPLATE HELP ME EAT MORE VEGETABLES & FRUITS?
H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & F R U I T S? LESSON 1 H O W C A N M Y P L AT E H E L P M E E AT M O R E V E G E TA B L E S & FRUITS? HOW CAN MYPLATE HELP ME EAT MORE
More informationConcepts and Vocabulary
Snacks Healthy Making Now that youth have learned about strategies they can use to make healthy choices, they can apply them to choosing healthy snacks. For example: Understanding what serving sizes are
More informationTRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8
MyPlate Build a Healthy Plate Grades 5-8 TRACKS Lesson Plan I. Lesson Objectives: A. Students will identify MyPlate food groups and examples of foods from each group. B. Students will explain the importance
More informationDeliciously Edible Plant Parts (Page 1 of 2) LESSON 1 HANDOUT 1
Deliciously Edible Plant Parts (Page 1 of 2) LESSON 1 HANDOUT 1 Fruits and vegetables are the deliciously edible parts of a plant! Identify! Look at the images below and see if you can identify each fruit
More informationTRACKS Lesson Plan. Fruit Fruit Rocks Grades 5 8 Girls Club
TRACKS Lesson Plan Fruit Fruit Rocks Grades 5 8 Girls Club I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical
More information7: MyPlate Veggies and Vitamins
[ 74 ] Activity A: Veggie Bagel Smiles Objectives: Participants will be able to: Recall 2 food groups that are good sources of fiber Identify 1 way vitamin A benefits your body Identify 1 way vitamin C
More informationWelcome & Review Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 4: Fruits Rumble Down the Tracks Educator Self-Assessment Supervisor
More informationEAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY
EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching
More informationEAT TOGETHER EAT BETTER MY PERFECT PLATE. 40 minutes
EAT TOGETHER MY PERFECT PLATE EAT BETTER TARGET AUDIENCE Grades 5 & 6 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE 40 minutes By the end of this activity, students will be able to: Place food
More informationBlack Bean AND Veggie Tostada Olé
2 Cooking Demonstration: Black Bean AND Veggie Tostada Olé Introduction Nutrients play an important role in the lives of all living organisms. Nutrients that we obtain from food provide our bodies with
More informationIncorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute
Incorporating MyPlate in the Child Care Classroom Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Course Objectives Participants will be able to: Explain basic strategies
More information3Veg-Out Chilean Stew
Cooking Demonstration: 3Veg-Out Chilean Stew Introduction The amount of nutrients you can obtain from a food depends on the size of a serving. This amount, called serving size, is displayed on the Nutrition
More informationLesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 2: Oats, Wheat and Rice Ride the Rails. Educator(s) Name (s): Sub-Contractor:
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 2: Oats, Wheat and Rice Ride the Rails Educator Self-Assessment Supervisor
More informationProfessor Popcorn Grade 2, Lesson 3: Visual 2:3A Professor Popcorn
Professor Popcorn Grade 2, Lesson 3: Visual 2:3A Professor Popcorn What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your protein
More informationMyPlate The New Generation Food Icon
MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:
More informationLesson 4. Choose Your Plate. In this lesson, students will:
Lesson 4 Choose Your Plate In this lesson, students will: 1. Explore MyPlate to recognize that eating a variety of healthful foods in recommended amounts and doing physical activities will help their body
More informationGoals Students will find new ways to add fruits and vegetables to their everyday diets.
Denver Urban Gardens School Garden and Nutrition Curriculum Easy Ways to 5-A-Day Lesson Goals Students will find new ways to add fruits and vegetables to their everyday diets. Objectives Students will
More informationGN , CCNE: Texas Chili Cook-Off
GN-000-26, CCNE: Texas Chili Cook-Off Client-centered nutrition education uses methods like group discussions and hands-on activities to engage participants in learning. This outline starts with a Snapshot
More informationMore Veggies! Learning on the Go...from NDC s Take Out Menu!
More Veggies! Learning on the Go...from NDC s Take Out Menu! Make Your Plate Great with More Veggies! Mom was right when she said to eat your veggies! We ll take that a step further and tell you things
More informationCooking Club Lesson Plan
Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of
More informationconcepts and vocabulary
Cooking Demonstration: 1fresh fall salad Introduction The food that we eat supplies us with nutrients we need to grow and stay healthy. People in different countries eat different foods, but with the same
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum
The Fresh Fruit and Vegetable Program Nutrition Curriculum 2 nd Grade This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program (SNAP)
More informationLesson 4 * Portion Distortion
Lesson 4 * Portion Distortion Objectives Students will: identify healthier items offered at places where fast food is sold* identify strategies for making healthier fast food choices* *Learning Objective
More informationNutrition Education and Activity LESSON PLAN. Art Contest Preferred Meals
Nutrition Education and Activity LESSON PLAN Healthy Lunch for a Healthier Me Art Contest Teacher Lesson Plan & Activity Build Your Lunch the Healthy Way! Overview: Studies show that children who eat school
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason tomatoes are healthy for them. 2. Children will explain that tomatoes come from a plant that grows in the ground. 3. Children will experience tomatoes using
More informationLesson 5. Bag a GO Lunch. In this lesson, students will:
407575_Gr5_Less05_Layout 1 9/8/11 2:18 PM Page 79 Lesson 5 Bag a GO Lunch In this lesson, students will: 1. Set a goal to change a health-related behavior: eat the amount of food in one food group that
More informationTRACKS Lesson Plan. Philly Students Heat It Up Spanish Cooking Grade: 6-12
TRACKS Lesson Plan Philly Students Heat It Up Spanish Cooking Grade: 6-12 I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating
More informationFOOD IN-A-BOX CAFÉ ALL OF YOUR FOOD SERVED IN A BOX!
: TAKING CHARGE OF YOUR CHOICES LESSON FOOD -MAKING 4: FOOD DINING IN-A-BOX DECISIONS CAFÉ ALL OF YOUR FOOD SERVED IN A BOX! ALL OF YOUR FOOD SERVED IN A BOX! MENU SANDWICHES & SOUPS ENTREES Double Battered
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason peppers are healthy for them. 2. Children will explain that peppers come from a plant that grows in the ground. 3. Children will experience peppers using
More informationWashington 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 informationMore Veggies! Learning on the Go...from NDC s Take Out Menu!
More Veggies! Learning on the Go...from NDC s Take Out Menu! Make Your Plate Great with More Veggies! Mom was right when she said to eat your veggies! We ll take that a step further and tell you things
More informationShop for Healthy Groceries
TOOLKIT #5 LESSON PLAN: Healthy Grocery Shopping 1 Shop for Healthy Groceries with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American Institute for Cancer
More informationGrade: Kindergarten Nutrition Lesson 4: My Favorite Fruits
Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students
More informationTeam Davis Good Foods Lesson 2: Breakfast
I. INTRODUCTION (Emily ~10 min) Team Davis Good Foods Lesson 2: Breakfast OBJECTIVE: To warm up the group to the day s topic of breakfast. We will begin by talking about what kinds of foods they put on
More informationNUTRITION. The Chicken Dance SNACK. 1. Introduce MyPlate Grains group 2. Identify that whole grains are better for us than white or refined grains.
Grains Lesson The Little Red Hen by Paul Galdone NUTRITION PHYSICAL ACTIVITY SNACK Children will learn about the MyPlate Grains group and what foods are in the group. They will learn that half of their
More informationRequired Materials: LESSON PLAN. Total Time: minutes
Objectives 1. Children will explain one reason broccoli is healthy for them. 2. Children will explain that broccoli comes from a plant that grows in the ground. 3. Children will experience broccoli using
More informationUNIT THREE LESSON 8 RECIPE
BAKED CHICKEN Ingredients 4 servings 2 servings 1 serving Carbohydrate grams per serving Chicken breast, small (3oz) 4 2 1 0 Garlic, minced 1 Tbsp 2 tsp 1 tsp 0 Onion, small Celery stalk, 1 ½ ¼ 3 1 ½ 1/4
More informationThis lesson is part of a larger, comprehensive school garden guide called Minnesota School Gardens: A Guide to Gardening and Plant Science developed
This lesson is part of a larger, comprehensive school garden guide called Minnesota School Gardens: A Guide to Gardening and Plant Science developed by Minnesota Agriculture in the Classroom in 2013. The
More informationMaking Fast Food Fit
Making Fast Food Fit Upper Elementary Youth Curriculum 2 Making Fast Food Fit Time needed to teach lesson: 30 to 45 minutes Oklahoma Priority Academic Student Skills Grade 4 Oral Language/ Listening and
More informationMaking Fast Food Fit
Making Fast Food Fit Youth Curriculum 2 Making Fast Food Fit Time needed to teach lesson: 30 to 45 minutes Oklahoma Priority Academic Student Skills Grade 4 Writing/ Grammar/ Usage 2.3 Oral Language/ Listening
More informationO N E S YO U L L E AT! LESSON 2 & FRUITS ARE THE
T H E B E S T V E G E TA B L E S & F R U I T S A R E T H E O N E S YO U L L E AT! LESSON 2 T H E B E S T V E G E TA B L E S & FRUITS ARE THE O N E S YO U L L E AT! Objectives for the lesson: 1. Explain
More informationDecember Lesson: Eat a Rainbow
December Lesson: Eat a Rainbow Goals: Students will learn the health benefits of consuming a diet rich in fruits and vegetables Students will learn that fruits and vegetables should fill half their plates
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum. Kindergarten
The Fresh Fruit and Vegetable Program Nutrition Curriculum Kindergarten This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason cucumbers are healthy for them. 2. Children will explain that cucumbers come from a plant that grows in the ground. 3. Children will experience cucumbers
More informationFALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH
3 FALL GRADE Edible SCHOOL GARDEN Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH The Champion Cheer! We drink WATER cause it s fun, feels good, and makes us strong! We enjoy FRUITS AND VEGGIES
More informationLesson 11 Where Do Fruits and Vegetables Grow?
Lesson 11 Where Do Fruits and Vegetables Grow? Recommended Book Up, Down, and Around by Katherine Ayers Book Summary: This book shows how different vegetables grow. Once a seed is planted, some vegetables
More informationLesson 11 Where Do Fruits and Vegetables Grow?
Lesson 11 Where Do Fruits and Vegetables Grow? Recommended Book Up, Down, and Around by Katherine Ayers Book Summary: This book shows how different vegetables grow. Once a seed is planted, some vegetables
More informationMyPlate Musical Food Groups Debbie Goddard, MS, DTR Coordinator Nutrition Education Programs Tennessee State University
MyPlate Musical Food Groups Debbie Goddard, MS, DTR Coordinator Nutrition Education Programs Tennessee State University MyPlate Musical Food Groups Sometimes we work with youth groups, and if you ever
More informationThe Fresh Fruit and Vegetable Program Nutrition Curriculum
The Fresh Fruit and Vegetable Program Nutrition Curriculum 3rd Grade This material was funded by USDA's Supplemental Nutrition Assistance Program SNAP. The Supplemental Nutrition Assistance Program (SNAP)
More informationTWO-CHEESE PIZZA. Whole wheat flour 2 Tbsp 1½ tsp ¾ tsp 1 Refrigerated pizza crust, 10-oz can. 1 can ¼ can 1/8 can 18
TWO-CHEESE PIZZA Ingredients 8 servings 2 servings 1 serving Whole wheat flour 2 Tbsp 1½ tsp ¾ tsp 1 Refrigerated pizza crust, 10-oz can 1 can ¼ can 1/8 can 18 Olive oil 2 Tbsp 1½ tsp ¾ tsp 0 Ricotta cheese,
More informationKEY CONCEPTS PROCEDURE
DELAWARE 4-H SUPPLES Fruit and Veggie ingo ingo oards (6-8 different versions) ingo Markers Clue Cards This sheet of paper ALS To understand the numerous health benefits that fruits and vegetables offer.
More informationClassifying the Edible Parts of Plants
SUPPLEMENTARY LESSON: EXTENSION OF FRUIT OR NOT? Classifying the Edible Parts of Plants After completing the lesson Fruit or Not? (page 23) students will have been introduced to one of the six edible parts
More informationHEALTHY SHOPPING & MEAL PLANNING
HEALTHY SHOPPING & MEAL PLANNING Meal Planning Planning meals before you shop is one of the best things you can do to save money and provide healthy meals and snacks for your family. Everyone can participate
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason legumes are healthy for them. 2. Children will explain that legumes come from a plant that grows in the ground. 3. Children will experience legumes using
More informationLESSON FOUR: VARY YOUR VEGGIES BROCCOLI
LESSON FOUR: VARY YOUR VEGGIES BROCCOLI Objectives: Identify what is a vegetable Describe why it is important to eat vegetables Experience and try a vegetable Describe ways to increase vegetable intake
More informationFALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH
3 FALL GRADE Edible SCHOOL GARDEN Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH The Champion Cheer! We drink WATER cause it s fun, feels good, and makes us strong! We enjoy FRUITS AND VEGGIES
More informationWhat s So Great About Gardening?
What s So Great About Gardening? What s So Great About Gardening? 1. Understanding MyPlate 2. Not All Vegetables Are Created Equal 1 What s So Great About Gardening? What s So Great About Gardening? Unit
More informationLEVEL: 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 information2013 USA Gymnastics Fitness Program
NUTRITION HANDOUTS 0 USA Gymnastics Fitness Program 0 choose MyPlate 0 to a great plate Making food choices for a healthy lifestyle can be as simple as using these 0 Tips. Use the ideas in this list to
More informationFACILITATOR'S GUIDE THOSE MEAN NASTY DIRTY DOWNRIGHT DISGUSTING BUT INVISIBLE GERMS JUDITH ANNE RICE AND REED MERRILL
HSW-PLS.720FG FACILITATOR'S GUIDE THOSE MEAN NASTY DIRTY DOWNRIGHT DISGUSTING BUT INVISIBLE GERMS JUDITH ANNE RICE AND REED MERRILL (Spanish edition available contact the NEP office) Grade Recommendation:
More informationPomegranate Star fruit Mango Pears
Discovering Fruits and Vegetables Supplies station Display Material MyPlate poster Taste Test Taste test handouts For each fruit/vegetable = one whole + tasting samples for dipping Broccoli Carrots Mushrooms
More informationthe term seed to table refers to the many steps of producing food for people. It includes Seed-to-Table Garden Relay MATERIALS 2nd GRADE, MAY
2nd GRADE, MAY Seed-to-Table Garden Relay OVERVIEW Through a relay game, students act out the cycle of growing and eating food. GRADE LEVEL 2nd Grade OBJECTIVES Students will: Put the steps of growing
More informationParts of the Plant That We Eat. 1. Plant Diagrams 2. Parts of the Plant Salad 3. Parts of the Plant Relay Race 4. Garden Journal
Parts of the Plant That We Eat 1. Plant Diagrams 2. Parts of the Plant Salad 3. Parts of the Plant Relay Race 4. Garden Journal 66 Parts of the Plant That We Eat Parts of the Plant That We Eat? Unit Introduction
More informationLesson 11 Where Do Fruits and Vegetables Grow?
Lesson 11 Where Do Fruits and Vegetables Grow? Recommended Book Up, Down, and Around by Katherine Ayers Book Summary: This book shows how different vegetables grow. Once a seed is planted, some vegetables
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason summer squash is healthy for them. 2. Children will explain that summer squash comes from a plant that grows in the ground. 3. Children will experience summer
More informationMenu Ideas for Spring
NEP-SBB 101 Menu Ideas for Spring Breakfast Lunch Dinner Snacks Sunday Blueberry Muffins Toasted Cheese on Baked Ham Lowfat Orange Juice Whole Wheat Bread Asparagus Yogurt Tomato Soup Scalloped Potatoes
More informationWEEK 11 PARTIES AND HOLIDAYS
WEEK 11 PARTIES AND HOLIDAYS In this lesson, you will learn: 1. How to choose healthier holiday and party foods 2. How to create healthier meals for holidays and parties. EDUCATOR EDUCATOR GUIDE Materials:
More information4Delicious Dunking Dip
Cooking Demonstration: 4Delicious Dunking Dip Introduction MyPlate is a nutrition guide developed by the United States Department of Agriculture (USDA). It illustrates the five food groups that are the
More informationCooking Club Lesson Plan
Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of
More informationMyPlate is a nutrition guide developed
Plate My MyPlate is a nutrition guide developed by the United States Department of Agriculture (USDA). It illustrates the five food groups that are the building blocks for a healthy diet using a familiar
More informationBean and Veggie Enchiladas
TOOLKIT #1 LESSON PLAN: Eat Powerful Plant Foods Bean and Veggie Enchiladas Eat powerful plant foods with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American
More informationMODULE 5: Sources of Food
MODULE 5: Sources of Food Background: Most people buy food from their local grocery store. Children often only see food coming from the grocery store or from their kitchen at home, but it is important
More informationFARM TO PRESCHOOL HARVEST OF THE MONTH ACTIVITY PACKET
FARM TO PRESCHOOL HARVEST OF THE MONTH ACTIVITY PACKET Asparagus April 2011 Read Aloud Books and Activities Week 1 Theme: A is for April, A is for Asparagus Week 2 Theme: Purple, Green, and White Foods
More informationThese cross-curriculum activities contribute to the achievement of the following:
LEVEL Upper primary COTTAGE PIE RECIPE DESCRIPTION In these activities, students learn about a traditional English dish Cottage Pie. They analyse and discuss ingredients used then explore units of measurement
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason squash is healthy for them. 2. Children will explain that a squash comes from a plant that grows in the ground. 3. Children will experience the food using
More informationFCS Lesson. Beef Basics. Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils
Volume 32 Foods & Cooking FCS Lesson Beef Basics Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils For additional FREE lesson plans
More informationLesson 4: Potatoes on MyPlate
Lesson 4: Potatoes on MyPlate Instructor Notes Before beginning Lesson 4: Potatoes on MyPlate, the instructor should review the goal, objectives, and background information. Goal: Participants will learn
More informationLesson 9: Bunches of Variety
Lesson 9: Bunches of Variety Lesson overview There are five activities available for Lesson 9. 1. Food Adventurer, Mission Accomplished and What I Ate Worksheet: Students will report on the new vegetables
More informationLesson 3: Objectives. Time Materials. Preparation
Lesson 3: Objectives Time Materials PARTS of A PLANT Students will be able to identify the different parts of a plant and describe how plants grow. They will be able to group familiar foods by both plant
More informationPlant Parts - Roots. Fall Lesson 5 Grade 3. Lesson Description. Learning Objectives. Attitude and Behavior Goals. Materials and Preparation
Plant Parts - Roots Lesson Description In this lesson, students will learn more about the roots of a plant. They review all 6 plant parts and then focus on the purpose of roots. Students dissect a radish
More informationQuestion Bank MODIFIERS: GRADE LEVEL: EASY LEVEL: K-6 indoor/outdoor
Canada Question Day Bank Picnic - Easy MATERIALS 1. What fruit is & red SPACE: and speckled and is in season in June? Lorem A: Strawberry ipsum dolor sit amet, consectetuer adipiscing Lorem ipsum dolor
More informationClass 4 overview. Clean, Separate, Cook and Chill. Description. Objectives. It s not just a Hamburger Menu. What will we do today?
Class 4 overview Description You will review food safety and the techniques of sautéing and browning. You will then prepare a Salisbury steak menu. Objectives 1. To learn food safety and build on kitchen
More informationHot 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 informationTesting Taste. FRAMEWORK I. Scientific and Engineering Practices 1,3,4,6,7,8 II. Cross-Cutting Concepts III. Physical Sciences
Testing Taste FRAMEWORK I. Scientific and Engineering Practices 1,3,4,6,7,8 II. Cross-Cutting Concepts III. Physical Sciences SKILLS/OBJECTIVES In this activity, we will do two experiments involving taste
More informationMODULE 7: Delightfully Delicious Creations
MODULE 7: Delightfully Delicious Creations Background: As kids grow up, they can increasingly help out with kitchen tasks. Including children in food preparation can be enhanced and facilitated with these
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason carrots are healthy for them. 2. Children will explain that carrots come from a plant that grows in the ground. 3. Children will experience carrots using
More information. Children will be able to identify a vegetable they can eat at home.
Book:, J Children will be able to learn that vegetables come from plants Children will be able to identify a vegetable they can eat at home Growing Vegetable Soup by Lois Ehlert Voyager Books, Harcourt,
More informationMyPlate. 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(Week 3) Cooking 101 FN1474. Quick and Easy Menus, Recipes and Tips for Singles and Couples. Healthy Eating on the Run
Cooking 101 Quick and Easy Menus, Recipes and Tips for Singles and Couples (Week 3) FN1474 Healthy Eating on the Run Reviewed and reprinted May 2016 Cost and the amount of time you have to cook probably
More informationappetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion
Four Goodness Sake: Lesson for Fourth Grade Purpose To help students develop awareness that food preferences and cooking styles may be based upon geographic, ethnic, and/or religious/family beliefs, but
More informationNew Meal Pattern & Quick Tips. for School Food Service Personnel
New Meal Pattern & Quick Tips for School Food Service Personnel Fruits Fruits can be fresh, frozen without added sugar, or canned packed in water, juice, or light syrup. Dried fruits, 1/4 cup counts as
More informationThe Fruits We Eat. The Fruits We Eat
We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with the fruits we eat. To
More informationBody Science: Healthy Habits (K 2 nd grades) Pre-Visit Activities
Body Science: Healthy Habits (K 2 nd grades) Pre-Visit Activities Vocabulary List and Student Definitions (early elementary level) Food: source of nutrients Grain: small seeds; cereals Living: alive; needs
More information