FALL GRADE5. Edible SCHOOL GARDEN. Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH

FALL GRADE5 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 all day long! 6 cups of water, 5 fruits and veggies, 4 a healthy me! We grow our own GARDEN with our own hands- We love our TRADITIONS and we love our LAND! Water is life! 1

Food Preference Study Instructions: Which plant snacks do you like to eat? Write down the name of each plant snack. Circle the one you think will be the class favorite. Use this chart to keep track of how many plant snacks you eat during this activity. Plant Snack How Many I Ate Notes Fall Lesson 1 Grade 5 2

Taste Test Observations Instructions: Fill out the questions below after tasting your vegetable. 1. Date: 2. What vegetable are you tasting? 3. In a complete sentence, describe how the vegetable tastes: 4. Circle your response... I liked it I loved it I tried it 5. Was your veggie crunchy? Yes or No 6. Would you try this veggie again? 7. What color is your vegetable? Yes No Maybe 8. What part of the plant is your vegetable? Circle your answer. Root Stem Leaf Flower Seed Fruit 9. What do you like most about the vegetable you tasted? 10. Please use the space below to draw the vegetable: Fall Lesson 2 Grade 5 3

Flower Fantasy You are a tiny seed buried in a field of rich, dark soil. It is springtime and each day the soil surrounding you grows a little warmer in the sun and wetter with spring rain. Soon you are about to sprout. First, your root splits out of your seed coat and reaches down into the soil. Then, 2 small seed leaves push their way through the soil into the bright sunlight. You can now look out over Earth in all directions. Some puffy gray clouds blow over the face of the sun and a gentle rain begins to fall. The sweet scent of fresh rain surrounds you. Soon, the clouds pass and the warm rays of sunlight return. As each day grows a little longer, and the sun travels higher in its arc across the sky, you grow a strong, straight stem and large, wide leaves that catch the sun s energy and make the food that feeds you. More leaves appear along your stem. Near the top, your main stem begins to form a few side branches, each with a flower bud on top. Each sinking root and rising branch keeps growing in new directions. Your roots grow slowly, but they are amazingly strong. The wind bends you at times, but the roots that anchor you are strong and continue to feed you as they bring water and minerals from the soil for you to grow on. You feel the air around you passing into the pores on your leaves and know it is a breath shared with all other living things. The water being taken up by your roots has been part of other living things before you, and it will again become part of other plants and even animals once it evaporates from your green leaves and forms new rain clouds. One day, the large bud on the very top of your stem begins to open. In a few short weeks you are holding large flowers with circles of long petals up to the sun. Smell the petals of your flowers. Buzzing bees and other insects visit your flowers every day. Each time an insect visits, it gathers some of your nectar and pollen. The insect brings pollen from other Fall Lesson 2 Grade 5 4

flowers that brushes off onto your pistils and fertilizes them. Tiny seeds form where the flowers once grew. By the time the days of summer are getting shorter, you have formed many beautiful seeds for the next generation. Birds are landing on you now to eat your seeds. Some of the seeds are dropped by the birds far from where you are growing. The days are getting colder, and soon the first frost causes your leaves and flowers to droop. Some of your seeds begin to fall from you and land on the ground. A squirrel comes and gathers those seeds and buries them in shallow holes for winter food. The squirrel eats some seeds, but forgets others. These forgotten seeds, and the ones dropped by the birds, will grow into new plants next year. By the time the first snow falls, your stems, leaves, and flowers are brown and dying. It is time for you to break down and turn into soil to feed the next year s growth. Your seeds, in and on the soil, are waiting for the moist rains and warm sunlight of spring to return. Draw a picture of your flower! Fall Lesson 2 Grade 5 5

Worm Investigations Worm Name: Worm Length (in centimeters): Instructions: Write down 4 observations about your worm (color, size, markings, actions, etc.): 1. Example: There are ring-like segments that make up its body. 2. 3. 4. Station 1 - Light and Darkness After watching the worms for 3 minutes, how many worms are in the dark area, and how many worms are in the light area? 5. Number of worms in the dark area 6. Number of worms in the light area Station 2 - Damp and Dry After watching your worms for 3-4 minutes, how many worms are on the dry towel, and how many worms are on the damp towel? 7. Number of worms on the dry towel Fall Lesson 3 Grade 5 7

8. Number of worms on the damp towel Station 3 - Buried in the Dirt 9. After 3 minutes, did your worm bury itself in the soil? Circle one. Yes No Answer the following questions in complete sentences: 10. Why do you think your worm likes to be buried in the dirt? 11. Does your worm like the dry towel or damp towel better and why? 12. Does your worm like light or darkness better? Fall Lesson 3 Grade 5 8

13. How might this help it survive? 14. How do you think earthworms change soil and break down organisms? 15. How will earthworms help our garden? Worm Races Cheer on your worm by calling out its name! 16. After 3 minutes, how far did your worm travel in inches? inches Fall Lesson 3 Grade 5 9

The Life Cycle of a Plant Every flowering plant comes from a seed. Most seeds grow under the ground in soil. Seeds need water and sun to grow, or germinate. Germinate means the seed begins to grow. Seeds are made up of 3 parts. 1) The outside hard part is called the seed coat. The seed coat protects the seed until it begins to germinate. 2) Inside the seed coat are 2 parts. The first part is the embryo, which is actually a baby plant. This is where the plant begins. 3) The second part inside the seed coat is the stored food. The stored food feeds the embryo until the plant grows and can use its leaves to make its own food from the sun. Look at the diagram on the next page to see all the parts of the seed labeled. Fall Lesson 5 Grade 5 12

After the seed begins to grow, or germinate, the seed forms a root that will search for food and water in the soil to help the seed grow. With food, water, and sun the seed starts to form its first leaves underground. The seedling needs to get those leaves to the surface so it can find more food and grow. The seedling pushes up as the roots grow downward. Fall Lesson 5 Grade 5 13

Once the seedling develops these first leaves, it is able to make its own food through photosynthesis. Light is important for this process to occur, as this is where the plant gets its energy. As it grows and becomes stronger, the seedling changes into a young adult plant, with many leaves. Over time the young plant will begin to produce buds at the growing tips. These open up into flowers, and begin to produce fruit. As the plant produces fruit, the seeds mature or ripen. They will eventually fade away or drop or travel to a new location. Once the seeds have dried, they are ready to be planted or stored. This is when the whole cycle starts all over again. Strawberry Plant Tomato Plant Fall Lesson 5 Grade 5 14

Chlorophyll Experiment Example of coffee filter strip before the tip is placed in rubbing alcohol 2007 Publications International, Ltd. See the rainbow in a leaf with a leaf chromatography experiment. Leaf juice Leaves have a green pigment called chlorophyll that they use to capture sunlight. Did you know that leaves also have pigments of other colors to capture colors of light that chlorophyll misses? Use chromatography to see a leaf s many colors. Step 1: Cut a strip 1 inch wide from a white coffee filter. Step 2: Place a leaf on the filter ½ inch above the bottom. Roll the edge of a coin over the leaf a few times, pressing leaf juice into the paper. The leaf juice should be about a ¼-inch wide band of color across the coffee filter strip. Step 3: Let the filter strip dry. Repeat the process with different colored leaves. Step 4: Your teacher will pour a ½-inch layer of rubbing alcohol into a jar. Step 5: Tape your paper strip to the middle of a pen or pencil and hang it so that the very tip of the strip touches the alcohol. (The colored stripe of leaf "juices" should not touch the alcohol -- you may have to adjust the length of the strip.) Step 6: Put a piece of foil over top of the jar to keep alcohol from evaporating. Step 7: Watch carefully as the alcohol moves up the filter paper, carrying the pigments along with it. In 10 to 20 minutes the colors should be separated. Fall Lesson 5 Grade 5 15

1. What is your hypothesis about what will happen in this experiment? 2. Explain the results of the experiment. What happened? Fall Lesson 5 Grade 5 16

Photosynthesis The stems and leaves of most plants are green. The green color is chlorophyll. Chlorophyll helps plants grow. It helps them make oxygen and sugar. Most plants take in water through their roots. They take in carbon dioxide through the leaves. Heat and light from the sun shine on the plants. This helps the chlorophyll do its job. The plant makes sugar and oxygen. The sugar helps the plant grow bigger. The oxygen goes out into the air for us to breathe. This process, called photosynthesis, is necessary for all plants, animals, and people to live. 1. Plants get heat, light, and energy from the SUN. 2. The green color of a plant is chlorophyll. Chlorophyll helps plants make OXYGEN. Chlorophyll also helps plants make SUGAR. 3. Plants take in carbon dioxide through their LEAVES. 4. Plants take in water and minerals through their ROOTS. Fall Lesson 5 Grade 5 17

Taste Test Observations Instructions: Fill out the questions below after tasting your vegetable. 1. Date: 2. What vegetable are you tasting? 3. In a complete sentence, describe how the vegetable tastes: 4. Circle your response I liked it I loved it I tried it 5. Was your veggie crunchy? Yes or No 6. Would you try this veggie again? 7. What color is your vegetable? Yes No Maybe 8. What part of the plant is your vegetable? Circle your answer. Root Stem Leaf Flower Seed Fruit 9. What do you like most about the vegetable you tasted? 10. Please use the space below to draw the vegetable: Fall Lesson 6 Grade 5 18

Taste Test Observations Instructions: Fill out the questions below after tasting your vegetable. 1. Date: 2. What vegetable are you tasting? 3. In a complete sentence, describe how the vegetable tastes: 4. Circle your response I liked it I loved it I tried it 5. Was your veggie crunchy? Yes or No 6. Would you try this veggie again? 7. What color is your vegetable? Yes No Maybe 8. What part of the plant is your vegetable? Circle your answer. Root Stem Leaf Flower Seed Fruit 9. What do you like most about the vegetable you tasted? 10. Please use the space below to draw the vegetable: Fall Lesson 7 Grade 5 19

Nutrient Chart NUTRIENT FUNCTION GOOD FOOD SOURCES Carbohydrates Energy Whole grains CATS Fruits and vegetables Milk products Water Maintenance: carries Water WAIT nutrients in blood Fruits and Maintains body vegetables temperature FOR Fats Energy/maintenance: carries some vitamins MICE Minerals Maintenance: regulates and maintains body functions VERY Vitamins Maintenance: regulates and maintains body functions PATIENTLY Proteins Growing Tissue building and repair Plant-based oils Nuts and seeds Fish and fish oil Fruits and vegetables Milk products Eggs Meat and beans Whole grains Nuts and seeds Fruits and vegetables Nuts and seeds Milk products Eggs Meat and beans Whole grains Meats Milk products Eggs Nuts and seeds beans Fall Lesson 7 Grade 5 20

Taste Test Observations Instructions: Fill out the questions below after tasting your vegetable. 1. Date: 2. What vegetable are you tasting? 3. In a complete sentence, describe how the vegetable tastes: 4. Circle your response I liked it I loved it I tried it 5. Was your veggie crunchy? Yes or No 6. Would you try this veggie again? 7. What color is your vegetable? Yes No Maybe 8. What part of the plant is your vegetable? Circle your answer. Root Stem Leaf Flower Seed Fruit 9. What do you like most about the vegetable you tasted? 10. Please use the space below to draw the vegetable: Fall Lesson 8 Grade 5 21

Reading Nutrition Labels Next, look at 100% Whole Wheat Bread the calories. Calories are like energy. The average kid needs about 2,000 calories a day. A snack should be around 100 calories. Nutrition Facts Serving Size: 1 slice (43g) Servings per Container 16 Amount Per Serving Calories 100 Calories from Fat 15 % Daily Value* The first thing to look at is the serving size. It tells you how much of the food counts as 1 serving as well as how many This tells you how much fat is in 1 serving of the food. We want to keep fat low (around 5% of daily value). These tell you how much fiber and protein are in 1 serving of the food. We want to keep fiber high (10-20% of daily value). Protein doesn t have a % Daily Value. Around 5g is low, 10g is medium and 20g is high. The average kid needs around 30g total a Total Fat 2g 3% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 230mg 9% Total Carbohydrate 18g 6% Dietary Fiber 3g 11% Sugars 2g Protein 5g Vitamin A 0% Vitamin C 0% Calcium 6% Iron 6% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. % Daily Value: Around 5% means it s a low source. Around 10% means it s a medium source. servings are in the package. Sugars don t have a % Daily Value. Stay away from foods that list sugar as the first or second ingredient. Here you can see if the food has any vitamins and minerals in it. We want to get lots of these. Keep Vitamins and Minerals numbers high (20% of daily value). day. Around 20% means it s a high source. Fall Lesson 8 Grade 5 22

Milk Label Challenge Whole Milk 2% Reduced Fat Milk Nonfat Milk Nutrition Facts Serving Size: 1 cup (244g) Nutrition Facts Serving Size: 1 cup (244g) Nutrition Facts Serving Size: 1 cup (244g) Amount Per Serving Amount Per Serving Amount Per Serving Calories 149 Calories from Fat 71 % Daily Value* Calories 122 Calories from Fat 43 % Daily Value* Calories 80 Calories from Fat 0 % Daily Value* Total Fat 8g 12% Saturated Fat 23% 5g Cholesterol 8% 24mg Sodium 98mg 4% Total Carbohydrate 4% 13g Dietary Fiber 0g 0% Sugars 13g Protein 8g Total Fat 5g 7% Saturated Fat 15% 3g Cholesterol 7% 20mg Sodium 100mg 4% Total Carbohydrate 12g 4% Dietary Fiber 0g 0% Sugars 12g Protein 8g Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol <5mg 0% Sodium 120mg 5% Total Carbohydrate 4% 11g Dietary Fiber 0g 0% Sugars 11g Protein 9g Vitamin A 10% Vitamin 4% Calcium C 30% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Vitamin A 10% Vitamin 4% Calcium C 30% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Vitamin A 10% Vitamin 4% Calcium C 30% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Ingredients: Milk, Vitamin D Fall Lesson 8 Grade 5 23

Facts up Front Make Your Own Front Food Label! Instructions: You are trying to sell a food to your friends by putting a catchy, healthy label on the front of the package. Your friends want a healthy food. You need to convince them that your product is healthy. Read the Nutrition Facts food label and make a label. 1. Read the Nutrition Facts food label on the food package your teacher hands out to you. Figure out which nutrients are high and which are low. Make a list below. Remember: 5% Daily Value is low and 20% Daily value is high. This food is LOW in: This food is HIGH in: Look for the % Daily Value numbers 2. Write a catchy label claim for the front of your food in the box below. Examples: Low in Fat! High in Vitamin C! 3. Write your label claim on a sticker and place on front of your package. Share what you wrote with the class! Fall Lesson 8 Grade 5 24

Battle of the Labels Instructions: Which food is healthier? Take a look at the food label and check the column of the correct answer to each question. The food with the most checks is the winner! Round 1: Food Label 1: Food Label 2: Label 1 Label 2 1. Which food has more protein? 2. Which food has less sodium? 3. Which food has less calories? 4. Which food has more vitamin A? 5. Which food has more calcium? 6. Which food has less total fat? 7. Which food has more vitamin C? Total number of checks: Fall Lesson 8 Grade 5 25

Round 2: Food Label 1: Food Label 2: Label 1 Label 2 1. Which food has more fiber? 2. Which food has less total fat? 3. Which food has less calories? 4. Which food has more iron? 5. Which food has more calcium? 6. Which food has less sugar? 7. Which food has more vitamin C? Total number of checks: Fall Lesson 8 Grade 5 26

Round 3: Food Label 1: Food Label 2: Label 1 Label 2 1. Which food has more protein? 2. Which food has less sugar? 3. Which food has less calories? 4. Which food has more Vitamin A? 5. Which food has more iron? 6. Which food has less total fat? 7. Which food has more fiber? Total number of checks: Fall Lesson 8 Grade 5 27

Round 4: Food Label 1: Food Label 2: Label 1 Label 2 1. Which food has more fiber? 2. Which food has less total fat? 3. Which food has less calories? 4. Which food has more iron? 5. Which food has more calcium? 6. Which food has less sodium? 7. Which food has more vitamin C? Total number of checks: Fall Lesson 8 Grade 5 28

There Are How Many Servings in My Portion? Instructions: Write down the list of different foods you will look at in this activity. Go around the classroom and look at the different groups of food portions. For each group, mark an X in the box for which food you think is exactly 1 serving. Name of Food Sample A Sample B Sample C Think about it: How many servings of each food do you think you normally eat? Fall Lesson 9 Grade 5 30

Using Your Hands to Measure Serving Sizes Fall Lesson 9 Grade 5 31

Who Are the Three Sisters? There are many different stories about who the Three Sisters are and what they did for our people. However, all stories share how the Three Sisters saved the Native Americans from starvation. Here is one version of the story from the Haudenosaunee (Iroquois): The first man and woman created by the Great Spirit were happy with their lives on the newly formed Earth. However, they discovered that they were hungry and could not find anything to eat. The woman cried out to the Great Spirit Oh Great Spirit! We are hungry and cannot find any food. Please help us! The man noticed the mound of soil they were standing near. Three women rose out of the soil as if they grew there. The man and woman watched and listened to the mysterious women. The tallest and oldest woman had silk strings for hair, the beads of her dress were golden yellow, and she wrapped herself in a green, leafy coat. She said to them Greetings! I am Sister Corn. Eat what I grow for you and you will stand strong. The second woman was much smaller and thinner. With her beaded jewelry dangling, she held on to Sister Corn s waist in order to stand up. I am Sister Bean. Sister Corn helps me stand up to see the sun. My feet will keep the soil healthy. Eat what I grow for you and you won t be hungry. Fall Lesson 10 Grade 5 33

The third woman lay on the ground. She was rounder than the other two women and she had on an orange dress. Her big leafy hair covered the ground around Sister Corn and Sister Bean s feet. I am Sister Squash. My leafy hair protects my sisters feet from weeds and animals. Eat what I grow for you and share us with your children. The man and woman were delighted for the help the Great Spirit had sent them. The man asked What are we to do when your fruits have all been picked? Sister Corn replied Give thanks to us when you pick our fruits. Give thanks to us when you plant our seeds in the soil mound again. Take care of us as we return to you again. The three sisters, Corn, Bean, and Squash, changed from their human forms into healthy green plants. Sister Corn s stalk was tall and strong. Sister Bean s vines wrapped around Sister Corn s stalk. Sister Squash s big leaves covered the ground. The man and woman did what the sisters told them to do. At every planting and harvest, the man, woman, and their children gave thanks to the three sisters and the Great Spirit. They celebrated the first signs of plants growing. They took joy in caring for the plants. And they celebrated the harvesting of their fruits for ages to come. Fall Lesson 10 Grade 5 34

Evaluation Questions: Review Lesson 1 Introduction to the Edible School Garden Program 1. What is the name for scientists who study plants? Botanists 2. How do people use plants? Eating, shade, medicine, building things, etc. 3. What was the favorite plant food of the class? 4. What do we mean by respect the garden? Take care of it, help it grow, etc. 5. What will happen if you continue to break the rules of the garden? Will not be allowed in garden and any other consequences you discussed Lesson 2 The Plant Life Cycle 1. What are the 6 parts of a plant? Roots, stems, leaves, flowers, fruit, seeds 2. What are the traditional names for plant parts? 3. What are some traditional uses of plants in our community? 4. What are the main steps in the plant life cycle? 1)seed in the ground; 2)seed sprouts roots and stem start to grow; 3) seed leaves push out of the soil; 4)stem grows longer and strong, with leaves; 5)more leaves and flower buds; 6)roots feed the plant; 7)flower buds open to the sunlight; 8)insects visit, bringing pollen; 9)seeds form where flowers were; 10)birds and animals eat the seeds or bury them; 11)stems, leaves, and flowers brown and die; 12)the plant decomposes (breaks down and turns into soil) Lesson 3 Worm Investigations 1. How do earthworms help the garden? They make the soil better 2. How are earthworms helpful to the soil? They are decomposers and breakdown things in the soil to improve soil quality 3. What do earthworms prefer, light or darkness? Darkness 4. What is the best habitat for an earthworm? Soil that is damp and dark Lesson 4 Seed Saving 1. Why do we save seeds? To plant next season and to keep our local plants growing each year 2. What is a self-pollinating plant? One that produces the same baby plant as the mother plant that the seed came from 3. What is a cross-pollinating plant? One that is a mix of seeds from two different plants, such as blue corn and yellow corn Fall Evaluation Questions Grade 5 35

4. Why do seeds need to be completely dry before you store them? So they don t rot while being stored 5. Where should seeds be stored? Somewhere cool and dry 6. What are some things we do in our community to save seeds? Lesson 5 Plant Parts Leaves and Photosynthesis 1. What does germinate mean? When a seed starts to sprout 2. What is the green pigment in plants called? Chlorophyll 3. What do we call the way that plants make food? Photosynthesis 4. What three things do plants need to survive? Carbon dioxide, water, light 5. Plants make a gas that humans breathe in, what is it called? Oxygen Lesson 6 Drying Foods the Traditional Way 1. Why do people dry foods? Food preservation 2. Does drying food remove moisture from the food or add moisture to the food you are drying? Removes moisture (water) 3. Are dried foods just for decoration or can you eat them? You can eat them too 4. Do bacteria grow on dried foods? No, bacteria need moisture to grow Lesson 7 The Super 6 Nutrients 1. What are the 6 categories of nutrients? Carbohydrates, fat, protein, vitamins, minerals, water 2. What do proteins do for the body? Help repair body cells, build muscles 3. What are the major nutrients in fruits and vegetables? Vitamins and Minerals 4. True or false? Each food can only have 1 nutrient? False 5. Why is it important to eat a variety of foods from all of the food groups? To ensure that we get all of the nutrients our bodies need to grow and stay healthy Lesson 8 Comparing Food Labels: Battle of the Labels 1. What are the main differences between whole, reduced fat and nonfat milk? Number of fat grams, % daily fat and calories 2. True or False: whole milk (or regular yogurt) has more calcium than lowfat or nonfat milk (or low-fat yogurt). False - all milk and yogurt has the same amount of calcium 3. What are 3 things that a food label tells you? Serving size, calories, fat, fiber, protein, etc. Fall Evaluation Questions Grade 5 36

4. If a food has 25% of your daily value for Vitamin A, is that a low, medium or high source of vitamin A? High 5. How can comparing food labels help you choose a healthy snack? Helps you to see which nutrients and how much of each are in the food Lesson 9 What?! That s a Serving!? 1. How can you use your hands to measure a serving of cheese? 2 fingers Meat? Palm of hand 2. How many servings are in a 20 oz bottle of soda? 2.5 servings What about a 32 oz bottle of soda? 4 servings 3. How many cups of fruit are equal to one serving? 1 cup 4. What other objects can you use to measure a serving of fruit? A tennis ball 5. How many chips are in one serving? 1 ounce or 10-15 chips Lesson 10 Companion Planting and Traditional Cooking 1. What are companion plants? Plants that help each other grow or protect each other from pests 2. What are the three plants that make up the three sisters garden? Corn, beans, squash 3. How does the corn help? Pole for beans to climb 4. How does the squash help? Leaves shade the ground to keep the soil cool and wet and to discourage weeds, the spikes help keep bugs and animals away 5. How do the beans help? Add nutrients to the soil, help stabilize the corn in the wind too Fall Evaluation Questions Grade 5 37

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