A Peek at Pork GRADES 3-4. Nebraska Agriculture in the Classroom

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1 A Peek at Pork GRADES 3-4 Nebraska Agriculture in the Classroom

A Peek at Pork Teacher s Guide For use with the DVD The Amazing Pig BEFORE VIEWING THE DVD Activate Background Knowledge Nebraska State Standards: Language Arts 3.1.6.

Ask them to write down any questions they have in the Want to Know column. 3.

2 A Peek at Pork Teacher s Guide For use with the DVD The Amazing Pig BEFORE VIEWING THE DVD Activate Background Knowledge Nebraska State Standards: Language Arts e, e Materials Needed: Activity Page 1A Activities: 1. Distribute Activity Page 1A to students. 2. Ask students to write in everything they know about pigs in the Know column. Ask them to write down any questions they have in the Want to Know column. 3. Using an overhead chart or one drawn on a whiteboard, ask students to share an item they filled in from either column and record them on the master chart. 4. Explain that students will continue using their charts to fill in the Learned column as they learn more about pigs. Vocabulary Words Nebraska State Standards: Language Arts b, a, d, b, a, c Activities: Prior to the lesson, cut 10 pig shapes from light pink construction paper using the pig shape Activity Page 2A. On each shape, write one vocabulary word. Display the pig shapes. Give the students time to read the words. Then pronounce all the words orally with the students. Ask the students to choose the correct word to complete each of these riddles as they are read orally. 1. I am another name for pigs. (hogs or swine) 2. I am the name of a mature female hog. (sow) 3. The birth process of baby pigs is called (farrowing). 4. When a piglet is removed from a sow s milk and given solid food to eat, this is called (wean). 5. Buttons, glue, crayons and fertilizer are all (byproducts) from pigs. 6. These spray fine droplets of water in the air to cool the pigs. (misters). 7. An area in a building used for piglets is called a (nursery). 8. Compartments in a building used for sows when they are farrowing or giving birth are called (stalls). 9. Pigs are given a (nutritional) balanced diet. 10. What is the name of the building for pigs? (climate controlled buildings) Anticipation Nebraska State Standards: Language Arts c, a, b, a Materials Needed: Activity Page 3A Activities: 1. Distribute Activity Page 3A to students to complete before watching the DVD. Return to the statements on this activity page after watching the DVD. 2. Check students predictions using the answer key. STUDENT LESSONS Nebraska State Standard: Social Studies 4.11 Lesson 1 Mapping Materials Needed: Activity Pages 4A, 4B Crayons/Colored Pencils Activities: 1. Distribute Activity Page 4A and 4B to students. 2. Discuss where hog farms are located and why. Are they in urban or rural areas? Do they need access to highways? What else would make a good location for a hog farm? 3. Use answer key to check students work. Lesson 2 Food Chain Nebraska State Standard: Science a Materials Needed: Activity Pages 5A, 5B Scissors Glue Activities: 1. Food chain a community of organisms where each member is eaten in turn by another member. Animals eat plants and/or other animals to survive. 2. Ask students to give examples of food chains in nature. Example: plants use the sun to grow, rabbits eat plants, coyotes eat rabbits. 3. Have students discuss the food chain of pigs with a neighbor. The sun helps corn and soybeans grow, pigs eat their feed consisting of corn, soybeans and added nutrients (shown in DVD), people eat pork products. Have students share ideas with whole class. 4. Pass out Activity Pages 5A and 5B, scissors and glue. 5. Use answer key to check students work.

3 Name KWL Chart Know Want to Know Learned Activate Background Knowledge 1A

4 Vocabulary Words 2A

5 Name Trivial Pigsuit If the statement from the DVD is true, circle T. If it is false, circle F and tell what would make the statement true million hogs are produced in Nebraska. T F thousand pounds of grain are needed to feed hogs in Nebraska. T F 3. The corn and soybeans used to feed hogs in Nebraska comes all the way from Asia. T F 4. Hogs live outside year-round. T F 5. Pigs can run a 5-minute mile. T F 6. Pigs don t sweat so they need fans and misters to keep cool. T F 7. Pork production creates a number of jobs including veterinarians, truck drivers and meat processors. T F 8. After piglets are born, they are kept in the same stall as their mother. T F 9. Piglets can double their weight in one week. T F 10. Pig products are used in heart valves, glue and crayons as well as other products. T F Anticipation 3A

6 Trivial Pigsuit 1. T 2. F 3.7 billion pounds 3. F comes from the United States 4. F in climate-controlled buildings 5. F 7-minute mile 6. T 7. T 8. F piglets are kept separate from the sow 9. T 10. T Anticipation 3A Answer Key

7 Name Pig Populations There are 2.6 million hogs in Nebraska (from DVD). Top hog producing counties in the state of Nebraska are: Knox Cuming Clay Platte Holt Cedar Locate these 6 counties on the map of Nebraska and color them. Locate the county where you live and mark your county with an X. Keya Paha Boyd Dawes Knox Cedar Dixon Dakota Cherry Brown Pierce Wayne Thurston Rock Holt Sioux Box Butte Sheridan Antelope Madison Stanton Cuming Scotts Bluff Grant Hooker Thomas Blaine Loup Garfield Wheeler Burt Boone Banner Morrill Arthur McPherson Logan Valley Greeley Nance Garden Colfax Dodge Washington Platte Douglas Polk Butler Saunders Sarpy Custer Sherman Howard Merrick Kimball Cheyenne Deuel Keith Cass Seward Hamilton York Perkins Lincoln Dawson Hall Buffalo Lancaster Otoe Chase Hayes Frontier Gosper Phelps Kearney Adams Clay Fillmore Saline Johnson Nemaha Dundy Hitchcock Red Willow Furnas Harlan Franklin Webster Nuckolls Thayer Jefferson Gage Pawnee Richardson Mapping 4A

8 Pig Populations There are 2.6 million hogs in Nebraska (from DVD). Top hog producing counties in the state of Nebraska are: Knox Cuming Clay Platte Holt Cedar Locate these 6 counties on the map of Nebraska and color them. Locate the county where you live and mark your county with an X. Keya Paha Boyd Dawes Knox Cedar Dixon Dakota Cherry Brown Pierce Wayne Thurston Rock Holt Sioux Box Butte Sheridan Antelope Madison Stanton Cuming Scotts Bluff Grant Hooker Thomas Blaine Loup Garfield Wheeler Burt Boone Banner Morrill Arthur McPherson Logan Valley Greeley Nance Garden Colfax Dodge Washington Platte Douglas Polk Butler Saunders Sarpy Custer Sherman Howard Merrick Kimball Cheyenne Deuel Keith Cass Seward Hamilton York Perkins Lincoln Dawson Hall Buffalo Lancaster Otoe Chase Hayes Frontier Gosper Phelps Kearney Adams Clay Fillmore Saline Johnson Nemaha Dundy Hitchcock Red Willow Furnas Harlan Franklin Webster Nuckolls Thayer Jefferson Gage Pawnee Richardson Mapping 4A Answer Key

9 Name Hog Haven Compare similarities and differences of where you live to where hog farms are located. Hog Farmland Where I Live Mapping 4B

10 Phenomenal Food Chain Cut out the pictures below. Glue the pictures onto Activity Page 5B. Name Food Chain 5A

11 Name Phenomenal Food Chain Glue the pictures from Activity Page 5A in the boxes below in the order of the food chain for pigs Food Chain 5B

12 Phenomenal Food Chain Glue the pictures from Activity Page 5A in the boxes below in the order of the food chain for pigs Food Chain 5B Answer Key

13 Name The Plentiful Pig Bring the item(s) that are selected below to class. button crayon lipstick craft glue dog treats hairbrush cellophane paintbrush chalk fertilizer Jello (gelatin) shaving cream (stearic acid) Pork Products 6A

14 FATTY ACIDS MEAT SCRAPS BONE MEAL BONES Name The Plentiful Pig Predict which part of the pig was used to make each item in your group s paper bag. SKIN HAIR HEART BLOOD GALL STONES Pork Products 6B

15 FATTY ACIDS chalk crayon cellophane hairbrush lipstick shaving cream (stearic acid) MEAT SCRAPS dog treats BONE MEAL glass fertilizer BONES button craft glue Jello (gelatin) The Plentiful Pig Predict which part of the pig was used to make each item in your group s paper bag. SKIN shoes and clothing used to treat people with severe burns or skin rashes GALL STONES ornaments HAIR paintbrush HEART valves BLOOD fabric printing and dyeing Pork Products 6B Answer Key

16 Name All Dried Up Past Methods Present Methods Food Processing 7A

All Dried Up Explain to students how sun or air-drying is one of the most ancient methods of preserving food and was used by

Ask students to think of some examples of foods that may be dried (raisins, jerky).

Once fire was developed, foods could be smoked. Ask students to think of foods they eat that can be smoked (sausage, oysters, etc.

bacteria. Bacteria and enzymes are what cause foods to spoil.

are still used today, many products are processed industrially to preserve them.

17 All Dried Up Explain to students how sun or air-drying is one of the most ancient methods of preserving food and was used by Native Americans (pemmican), Egyptians (grain) and Phoenicians of the Middle East (fish). Ask students to think of some examples of foods that may be dried (raisins, jerky). Ask students to think about why this was an effective method for preserving foods (there was no fire, refrigeration, etc.). Once fire was developed, foods could be smoked. Ask students to think of foods they eat that can be smoked (sausage, oysters, etc.). These methods were effective because they reduce the activity of water in the foods, which in turn inhibits the growth of bacteria. Bacteria and enzymes are what cause foods to spoil. Native Americans (pemmican) Egyptians (grain) Phoenicians of the Middle East (fish) Explain to students that though these methods are still used today, many products are processed industrially to preserve them. With the Industrial Revolution, people began moving further from small towns to larger cities and the need to preserve food in order to transport it became necessary. Food was canned first in glass jars and then tin cans were invented. Shortly after came methods of freezing and freeze-drying foods. canned food in glass jars and tin cans Food Processing 7B

When the water is replaced, the food regains its original fresh flavor, aroma, texture and appearance. 2.

18 All Dried Up Here s how freeze drying works. 1. Fresh or cooked foods are flash frozen, then placed in a vacuum chamber. 4. When the water is replaced, the food regains its original fresh flavor, aroma, texture and appearance. 2. About 98% of the food s moisture is drawn off by evaporating the ice, at temperatures as low as -50º F. 3. The freeze-dried food is sealed in moisture-and-oxygen proof packaging to ensure freshness until opened. Food Processing 7B

19 Fresh or Processed Food Processing 7C

20 Fresh or Processed Food Processing 7C

21 Fresh or Processed Food Processing 7C

22 Fresh or Processed Food Processing 7C

23 Name The Skinny on Pork SAMPLE NUTRITION LABEL Nutrition Facts Serving Size 2 slices (15g) Servings Per Container About 10 Amount Per Serving Calories 80 % Daily Value Total Fat 7g 11% Saturated Fat 3g 14% Trans Fat 0g Cholesterol 15 mg 4% Sodium 250mg 11% Total Carbohydrate 0g Protein 4g = areas used to complete bar graphs Choose to compare fat, sodium and/or protein for up to 7 pork products. Label numbers for grams along the left side and names of pork products along the bottom. Use a different color for each type of pork. FAT (nutrient you are comparing) GRAMS 0 bacon PORK PRODUCTS Nutrition 8A

24 Name The Skinny on Pork SODIUM (nutrient you are comparing) GRAMS 0 bacon PORK PRODUCTS PROTEIN (nutrient you are comparing) GRAMS 0 bacon PORK PRODUCTS Nutrition 8A

25 Lesson 3 Pork Products Nebraska State Standards: Science b Materials: Activity Pages 6A, 6B 6 Paper Bags Activities: 1. Divide your students into six groups and assign each student in the group an item(s) from Activity Page 6A to bring to class. Highlight or circle the item(s) you want them to bring to class. 2. Place each groups items into their own paper bag. Ask students to pull out the items one at a time and describe it to their group. 3. When all the items have been removed, ask students to think about how they could all be related. (Each item in the bag is a byproduct of pigs, or made from pig parts.) 4. Distribute Activity Page 6B to students. 5. Use answer key to check students work. Lesson 4 Food Processing Nebraska State Standards: Social Studies 4.8 Materials: Activity Pages 7A, 7B, 7C Activities: 1. Distribute Activity Page 7A to students. Have students use the Venn diagram to take notes during instruction or to summarize afterwards. 2. Use Activity Pages 7B to explain past and present methods of preserving food. 3. Cut out shapes with pictures on Activity Pages 7C. Laminate shapes to make them last longer. 4. Assign one shape to each student and have them find the match to their food. Example: beef/jerky, grapes/raisins, etc. Explain to students that when you say food they are to find the person whose picture is either the fresh or processed counterpart of the picture they have. Once students have found their match, ask them how the processed food has changed from its fresh state. 5. Use the Venn diagram to check students understanding of food preservation. Lesson 5 Nutrition Nebraska State Standards: Science b, c Materials: Activity Page 8A Nutrition labels from pork products Activities: 1. Prior to lesson have students collect nutrition labels from pork products like sausage, pork loin, ham, pepperoni, bacon, pork chops, roasts, ribs, etc. 2. Distribute Food Pyramid sheet to students. Sheets can be obtained from Discuss/review food pyramid guidelines. 3. Distribute Activity Pages 8A. Discuss/analyze components shown on the sample food label: fat, sodium, protein, etc. Point out that the information is based on a serving size, which may vary depending on the product. Have students complete a graph(s). 4. After the graphs have been completed, have students share in small groups a comparison of their information. ADDITIONAL RESOURCES Nebraska Pork Producers Association P.O. Box Lincoln, NE or National Pork Board 1776 NW 114th Street Des Moines, IA South 16th Street, P.O. Box Lincoln, NE or PIG TRIVIA How did Uncle Sam acquire his name? During the War of 1812, a New York pork packer named Uncle Sam Wilson shipped a boatload of several hundred barrels of pork to U.S. troops. Each barrel was stamped U.S. On the docks it quickly became bantered about that the U.S. stood for Uncle Sam, whose large pork shipment looked to be enough to feed the entire army. Thus Uncle Sam came to represent the U.S. Government. Where did the saying Living High on the Hog come from? It originated among army enlisted men who received shoulder and leg cuts while officers received the top loin cuts. The story behind the Hot Dog? At the St. Louis World s Fair in 1904 hot dogs were first introduced. Street vendors called them red hots and they didn t come on a bun. Instead, a pair of white cotton gloves came with each one to keep fingers cool while eating. The length of the World s longest sausage? A single sausage measuring 6,643 feet was cooked in Turija, Serbia, in February Turija holds the Guinness Book record and each year the town attempts to break its own record by a centimeter. What is the heaviest hog ever recorded? A Poland China hog named Big Bill weighed 2,552 pounds and measured 9 feet long with a belly that dragged on the ground. A pig s squeal can reach 110 decibels, about the same as a Boeing 747 jet at take off. Pork is the world s most widely eaten meat. Pigs are the fourth smartest animal. Pigs are pregnant for 3 months, 3 weeks and 3 days. PIG BOOKS A Hog Ate My Homework By: Gary Metivier Producers, Pigs & Pork Producers, Pigs & Pork Teacher s Resource Guide Nebraska Pork Producers Association Reproduction authorized for educational purposes only.

26 Written by Krista Hight and Kate Barr ~ Graphic Design by Tara Grell Published by the Nebraska Foundation for Nebraska Agriculture in the Classroom. Development and printing funded by the Nebraska Soybean Board and the Nebraska Pork Producers Association.

Table of Contents. 2 P age. Susan G. Komen

Table of Contents. 2 P age. Susan G. Komen NEBRASKA Table of Contents Table of Contents... 2 Introduction... 3 About... 3 Susan G. Komen Affiliate Network... 3 Purpose of the State Community Profile Report... 4 Quantitative Data: Measuring Breast