Lesson Overview Objectives: Students will be able to Learn about key nutrients that both plants & people need to grow and be healthy

Size: px
Start display at page:

Download "Lesson Overview Objectives: Students will be able to Learn about key nutrients that both plants & people need to grow and be healthy"

Transcription

1 Nutrients of Life Grade Level: K-3 Green and Healthy Kids - Outdoors Topic 7: Gardening All food comes from the one and only planet we live on. So it s important to keep our planet clean and able to sustain life. Growing you own food can be a great way to learn about where your food comes from, what plants need to grow, and what parts of plants become the edible produce we find in the grocery store. Knowledge Outcome: Know that plants need clean water, air, nutrients, and sunlight to grow Behavior Outcome: Choose to eat fresh fruit as a snack at least once a day Lesson Overview Objectives: Students will be able to Learn about key nutrients that both plants & people need to grow and be healthy Preparation/Materials: Activity 1: Discussion Questions (listed below) & Chalkboard Activity 2: People and Plants Need Nutrients Worksheet & Chart handouts Activity 3: Chart handout from Activity 2 Procedure: Activity 1 (10 minutes): Nutrient Discussion & Demonstration Activity 2 (15 minutes): People and Plants Need Nutrients Worksheet & Chart Activity 3 (5 minutes): What s On Your Plate? Source: California Foundation for Agriculture in the Classroom ant%20nutrient%20team

2 Activity 1: Nutrients Discussion & Demonstration 1. Ask students if they know why it is important to eat healthy foods. Explain that healthy foods supply our bodies with the nutrients they need for energy, growth, and repair. 2. Ask students to help make a list of some healthy foods they can include in a meal or snack. Give an example of foods that are good sources of certain nutrients. For example, milk is a good source of calcium, oranges are a good source of vitamin C, and bananas are a good source of potassium. 3. Ask students if plants need food. Explain that plants, just like people, need food for energy, growth, and repair, but they do not eat food like people do. Instead, plants make their own food by capturing energy from sunlight to carry out a process called photosynthesis. Chlorophyll is the pigment inside leaves that gives them their green color and makes grass stains on your clothes. It helps plants absorb energy from the sun to make their own food. 4. Ask students to help you make a list on the board of what plants need in order to make their own food. --Write the words and draw the symbols for sun, water, and soil on the board. --Next, draw a simple plant on the board and show its roots growing down into the soil. Explain that most of the nutrients a plant needs come from the soil. Plants get these soil nutrients when their roots absorb them along with water.

3 Activity 2: Plants and People Need Nutrients 1. Inform your students that they will be learning about the nutrients that plants need in order to grow and provide healthy food for our diet. 2. Distribute the People and Plants Need Nutrients chart to each student. As a class, review the chart to discuss what nutrients are important to plants and people. 3. Use the worksheet attached below and have students pair off to answer the questions, or do it together as a class 4. Use the answer key to go over the correct answers together as a class Activity 3 (Take Home) 1. Have the students take home the People and Plants Need Nutrients chart and tell them to share it with their parents 2. Together with the parents, have the students identify which nutrients they will be having for dinner that night by coloring in the corresponding graphic for each nutrient section 3. Have them make a list of what they had for dinner, and which nutrient can be found in each food item they consumed & bring it to class the next day for a prize of your choosing

4

5

6

Eat a Rainbow. Overview: Students will learn about the health benefits of eating a variety of fruits and vegetables. Grade Level/Range: Grades 3-6

Eat a Rainbow. Overview: Students will learn about the health benefits of eating a variety of fruits and vegetables. Grade Level/Range: Grades 3-6 Eat a Rainbow Overview: Students will learn about the health benefits of eating a variety of fruits and vegetables. Grade Level/Range: Grades 3-6 Objectives: Students will learn: the different parts of

More information

Background Information. Concepts and Vocabulary. Life Skills. Subject Links

Background Information. Concepts and Vocabulary. Life Skills. Subject Links Math Food Background Information 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 Facts label found on

More information

Maryland Agricultural Education Foundation s 8 h Annual Ag Literacy program See What We Eat by Scot Ritchie. Overview of the Book

Maryland Agricultural Education Foundation s 8 h Annual Ag Literacy program See What We Eat by Scot Ritchie. Overview of the Book Maryland Agricultural Education Foundation s 8 h Annual Ag Literacy program See What We Eat by Scot Ritchie Overview of the Book Five friends go on a quest to find out where food comes from and to gather

More information

Jump in for Healthy Choices

Jump in for Healthy Choices Jump in for Healthy Choices Grade Level: K-3 Lesson Overview Objectives: Students will be able to Recognize the importance of eating a variety of fruits and vegetables Green and Healthy Kids - People Topic

More information

FALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH

FALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH 4 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 information

VEGETABLES VARY YOUR DARK GREEN VEGETABLES STARCHY VEGETABLES DRY BEANS & PEAS (LEGUMES) OTHER VEGETABLES RED & ORANGE VEGETABLES

VEGETABLES VARY YOUR DARK GREEN VEGETABLES STARCHY VEGETABLES DRY BEANS & PEAS (LEGUMES) OTHER VEGETABLES RED & ORANGE VEGETABLES : MYPLATE POWER FOODS THE EAT MORE GROUPS GRAINS, AND DARK GREEN THE MYPLATE GUIDE DIVIDES INTO FIVE SUBGROUPS RED & ORANGE DRY BEANS & PEAS (LEGUMES) STARCHY OTHER FIND THE VEGGIES PLANT A VEGETABLE Can

More information

Welcome & Introduction Yes No Comments and/or Changes

Welcome & Introduction Yes No Comments and/or Changes Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 2: Serve up Your Dairy and Protein Foods Educator Self-Assessment Supervisor

More information

Sensory Village Market Lesson Plan

Sensory Village Market Lesson Plan Sensory Village Market Lesson Plan Morgan s Wonderland Lesson Plans Sensory Village Market TEKS: Personal safety and health skills. The student demonstrates an understanding of health and safety issues

More information

USE A LAYERED APPROACH FOR SUN PROTECTION. Sunscreen must be re-applied every 2 hours after swimming, sweating or toweling off.

USE A LAYERED APPROACH FOR SUN PROTECTION. Sunscreen must be re-applied every 2 hours after swimming, sweating or toweling off. SUN SAFETY Be Safe in the Sun SUN SAFETY IS IMPORTANT because it protects us from... Skin Damage Skin Cancer USE A LAYERED APPROACH FOR SUN PROTECTION THINGS TO LOOK FOR IN A SUNSCREEN WATER RESISTANT

More information

Chapter 8: Learning More About the Food We Eat. Lesson Objectives. Review the Last Chapter. Helpful Hints

Chapter 8: Learning More About the Food We Eat. Lesson Objectives. Review the Last Chapter. Helpful Hints Chapter 8: Learning More About the Food We Eat Lesson Objectives 1. To illustrate how to select healthy food based on information found on nutrition labels. 2. To apply participants knowledge of healthy

More information

SUN SAFETY SUN USE A LAYERED APPROACH FOR SUN PROTECTION MY GOAL: SUNLIGHT IS THINGS TO LOOK FOR IN A SUNSCREEN. Be Safe in the Sun ENJOY THE OUTDOORS

SUN SAFETY SUN USE A LAYERED APPROACH FOR SUN PROTECTION MY GOAL: SUNLIGHT IS THINGS TO LOOK FOR IN A SUNSCREEN. Be Safe in the Sun ENJOY THE OUTDOORS SUN SAFETY Be Safe in the Sun SUN SAFETY IS IMPORTANT because it protects us from... USE A LAYERED APPROACH FOR SUN PROTECTION Skin Damage Skin Cancer Heat Stroke Heat Exhaustion SUNLIGHT IS Sunscreen

More information

Keeping the Body Healthy!

Keeping the Body Healthy! Name Hour Food & Nutrition 9 th Grade Keeping the Body Healthy! # Assignment Pts. Possible 1 Create a Great Plate Video 30 2 MyPlate Label & Color 15 3 Color & Food 5 4 6 Basic Nutrients 9 5 Dietary Guidelines

More information

3 THREE FUEL UP VS. FILL UP. LESSON. Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body.

3 THREE FUEL UP VS. FILL UP.   LESSON. Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body. LESSON 3 THREE Explain how a balanced diet (eating a variety of foods from all food groups) fuels the body. Distinguish between nutrient-dense and empty-calorie foods and identify examples of each. www.eatsmart.org

More information

LESSON 2 BUILD FOODS DEVELOPED AT THE OHSU BOB AND CHARLEE MOORE INSTITUTE FOR NUTRITION & WELLNESS

LESSON 2 BUILD FOODS DEVELOPED AT THE OHSU BOB AND CHARLEE MOORE INSTITUTE FOR NUTRITION & WELLNESS LESSON 2 BUILD FOODS DEVELOPED AT THE OHSU BOB AND CHARLEE MOORE INSTITUTE FOR NUTRITION & WELLNESS Lesson Plan 2: MyPlate Build Foods The Build Your Body groups - protein and dairy Summary of needed materials

More information

If adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.

If adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible. Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition Grade 6 Lesson 1: Make Your Calories Count Educator Self-Assessment Supervisor Assessment

More information

KEY OBJECTIVES FOR STUDENTS:

KEY OBJECTIVES FOR STUDENTS: Broccoli (3-5) OVERVIEW Authored by This lesson includes a discussion of broccoli and identification of its nutritional benefits. At the end of this lesson, students should be able to identify the food

More information

TRACKS Lesson Plan. MyPlate and Energy Balance MyPlate Power Special Needs Students Any Grade

TRACKS Lesson Plan. MyPlate and Energy Balance MyPlate Power Special Needs Students Any Grade TRACKS Lesson Plan MyPlate and Energy Balance MyPlate Power Special Needs Students Any Grade I. Nutrition Education Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related

More information

Department of Nutrition, University of California, Davis; University of California Agriculture and Natural Resources

Department of Nutrition, University of California, Davis; University of California Agriculture and Natural Resources Labels Food The United States Food and Drug Administration requires most packaged foods and beverages to have a Nutrition Facts label to help consumers make informed choices about the foods they eat. Serving

More information

Vitamin and Mineral Power

Vitamin and Mineral Power Vitamin and Mineral Power Grade Band: 3-5 Overview: Student teams research a vitamin or mineral and create a trading card that explains their vitamin s or mineral s unique superpowers. Corresponding Together

More information

Fruits and Vegetables 2 nd grade lesson plan

Fruits and Vegetables 2 nd grade lesson plan Fruits and Vegetables 2 nd grade lesson plan GOAL Students will recognize that eating a variety of colors (a rainbow) of fruits and vegetables provides the different nutrients their bodies need. OBJECTIVES

More information

Chemical Compounds in Cells

Chemical Compounds in Cells Cell Processes and Energy Guided Reading and Study Chemical Compounds in Cells This section identifies the basic building blocks of cells. It also explains the importance of water to cells. Use Target

More information

Lesson 1: Getting the Most Nutrition From Your Food. Lesson Highlights. Getting Started: Objective

Lesson 1: Getting the Most Nutrition From Your Food. Lesson Highlights. Getting Started: Objective Lesson 1: Getting the Most Nutrition From Your Food Lesson Highlights Objective Students will: Review the content of MyPyramid for Kids, identifying food groups and important nutrition messages relating

More information

The Big Six Nutrients on Our Plate

The Big Six Nutrients on Our Plate The Big Six Nutrients on Our Plate Grade: Kindergarten Goal Objectives Students will understand that fruits, vegetables, grains, protein, and dairy as the essential parts of a healthy diet. Students will

More information

Lesson Yes No Comments and/or Changes

Lesson Yes No Comments and/or Changes Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 6 Lesson 5: Be a Smart Shopper Educator Self-Assessment Supervisor Assessment

More information

Welcome & Introduction Yes No Comments and/or Changes

Welcome & Introduction Yes No Comments and/or Changes Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 8 Lesson 7: It s a Changing World: Current Health Issues for Teens Educator Self-Assessment

More information

Name of your local UC CalFresh educator: Phone number:

Name of your local UC CalFresh educator: Phone number: Dear Student, Hello! We are the University of California CalFresh Program (UC CalFresh). Our program teaches young people about healthy eating and physical activity habits. Our goal is to help students

More information

SAFI NUTRITION OUTREACH AND EDUCATION PROGRAM

SAFI NUTRITION OUTREACH AND EDUCATION PROGRAM SAFI NUTRITION OUTREACH AND EDUCATION PROGRAM Title Food Groups and Functions Target Audience Elementary aged children Terminal Objective Students will be able to explain the importance of eating foods

More information

How many of you have gone grocery shopping without knowing what to buy or what foods to make? How many of you have gone to the grocery store and

How many of you have gone grocery shopping without knowing what to buy or what foods to make? How many of you have gone to the grocery store and How many of you have gone grocery shopping without knowing what to buy or what foods to make? How many of you have gone to the grocery store and spent a lot of money on groceries and then came home and

More information

2-3 class periods, time outside of class to track foods and beverages consumed for one day

2-3 class periods, time outside of class to track foods and beverages consumed for one day MyPlate is Great! Time Frame: 2-3 class periods, time outside of class to track foods and beverages consumed for one day Overview: Students will create and categorize an alphabetical list of foods into

More information

W/N K-1. Wellness & Nutrition. Year. Quarter 1

W/N K-1. Wellness & Nutrition. Year. Quarter 1 W/N Wellness & Nutrition K-1 Year 1 Quarter 1 W/N K-1 Year 1 Quarter 1 1 2 3 4 5 6 7 8 9 5210 Let s Go! Activity: Power Goals The Famous 5! Activity: Give Me Five! Energy for Our Bodies Activity: Energy

More information

Beef: A Healthy Option

Beef: A Healthy Option Grade Level: 6-8 Lesson Objectives: Students will use role playing and research to describe why zinc, iron, and protein (ZIP) and vitamin B12 are important to healthy living. Time: Two, 50-minute class

More information

Grade 3 Lesson 4. Lesson plan. 19 Discovery Vitality. Lesson theme Fuelling up for your best performance Grade 3. Duration 30 minutes Date/week

Grade 3 Lesson 4. Lesson plan. 19 Discovery Vitality. Lesson theme Fuelling up for your best performance Grade 3. Duration 30 minutes Date/week Lesson 4 Lesson plan Lesson theme Fuelling up for your best performance Duration 30 minutes Date/week Context Making healthier food choices Benefits of leading a healthier lifestyle. Linking with previous

More information

Subject Area: Health. Unit: Body Parts - Kindergarten

Subject Area: Health. Unit: Body Parts - Kindergarten Unit: Body Parts - Kindergarten Unit Outcomes: The students will be able to identify basic body parts and describe the function of body parts relating to the five senses. Following the introductory video

More information

TRACKS Lesson Plan. Drinks and Calcium Rethink Your Drink Special Needs Students Any Grade

TRACKS Lesson Plan. Drinks and Calcium Rethink Your Drink Special Needs Students Any Grade TRACKS Lesson Plan Drinks and Calcium Rethink Your Drink Special Needs Students Any Grade I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance

More information

Lesson #5: Finding the Energy

Lesson #5: Finding the Energy Lesson #5: Finding the Energy Chapter Five Although Cristina has introduced her family to ways to eat healthier, she is still confused about one thing. The doctor arranged for her grandmother to talk to

More information

Eat the Rainbow. Adapted from: LifeLab Feeling Fine with Fresh Food from The Growing Classroom

Eat the Rainbow. Adapted from: LifeLab Feeling Fine with Fresh Food from The Growing Classroom Eat the Rainbow Adapted from: LifeLab Feeling Fine with Fresh Food from The Growing Classroom Overview: Students will go on a garden scavenger hunt to locate fruits and vegetables of every color of the

More information

National Food Service Management Institute. The University of Mississippi. NUTRITION 101: A Taste of Food and Fitness.

National Food Service Management Institute. The University of Mississippi. NUTRITION 101: A Taste of Food and Fitness. The University of Mississippi LESSON 6 HANDOUTS NUTRITION 101: A Taste of Food and Fitness Lesson 6 Handouts Pre-Quiz Lesson 6: Vegetarian Diets 1. Vegetarian diets can not meet the needs of growing children.

More information

Eat Right Stay Healthy Brownie Girl Scout Try-It

Eat Right Stay Healthy Brownie Girl Scout Try-It Girl Scouts of Sycamore Council Eat Right Stay Healthy Brownie Girl Scout Try-It Overview This guide provides troop leaders with a template for three troop meetings that center around the topic of eating

More information

TRACKS Lesson Plan. Caregiver Workshop - Deciphering the Nutrition Facts Label Audience: Caregivers

TRACKS Lesson Plan. Caregiver Workshop - Deciphering the Nutrition Facts Label Audience: Caregivers TRACKS Lesson Plan Caregiver Workshop - Deciphering the Nutrition Facts Label Audience: Caregivers I. Nutrition Education Objectives: Goal 1: Students will comprehend concepts consistent with USDA guidance

More information

Lesson 6. MyPlate. Estimated Class Time Part A Q & A: 20 minutes Total Time: 20 minutes. Part B Poster Activity: 20 minutes Total Time: 20 minutes

Lesson 6. MyPlate. Estimated Class Time Part A Q & A: 20 minutes Total Time: 20 minutes. Part B Poster Activity: 20 minutes Total Time: 20 minutes Lesson 6 MyPlate Objectives Students will: recognize the importance of energy balance and moderation identify the food groups and other features of MyPlate, as well as foods within each group* create posters

More information

Birth to 18 months: Opportunities for Interaction: Standards/ Learning Outcomes: Content Area: Nutrition Poems and Songs:

Birth to 18 months: Opportunities for Interaction: Standards/ Learning Outcomes: Content Area: Nutrition Poems and Songs: Content Area: Nutrition Poems and Songs: Lesson 8: Foods That Grow Book of the Day: Sign About Meal Time by Anthony Lewis The Vegetables We Eat by Gail Gibbons Vocabulary Words of the Day: more, vine,

More information

Activity #4: Healthy Food Festival!

Activity #4: Healthy Food Festival! Activity #4: Healthy Food Festival! Activity Overview In this activity, students apply their new learning to create fun ways to eat the rainbow during the week. Students are encouraged to consider the

More information

DRAFT 1. SNAP-Ed Core Nutrition Messages: (Page 5 of Maximizing the Message): SNAP-Ed nutrition messages: what they are and why we have them.

DRAFT 1. SNAP-Ed Core Nutrition Messages: (Page 5 of Maximizing the Message): SNAP-Ed nutrition messages: what they are and why we have them. DRAFT 1 Lesson Title: Nutrition from Regional Gardens Grade Level: 7 Subject Area: Social Studies Setting: Classroom and garden Instructional Time: 2 days, Approximately 1 1/2 hours Grade Level Expectation

More information

Classroom Lessons in partnership with MyPyramid.gov

Classroom Lessons in partnership with MyPyramid.gov Classroom Lessons in partnership with MyPyramid.gov Why is it important to reach a healthier weight? Reaching and maintaining a healthier weight is important for your overall health and well being. If

More information

Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.

Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the

More information

Sack It! Building a Healthy Lunch

Sack It! Building a Healthy Lunch Sack It! Building a Healthy Lunch This lesson introduces students to the different food groups and the types of foods in each. Students will also learn why it is important to eat a variety of foods. With

More information

KEY OBJECTIVES FOR STUDENTS:

KEY OBJECTIVES FOR STUDENTS: Broccoli (K-2) OVERVIEW Authored by This lesson includes a discussion of broccoli and identification of its nutritional benefits. At the end of this lesson, students should be able to identify the food

More information

THE DIGESTIVE SYSTEM. Video Quiz

THE DIGESTIVE SYSTEM. Video Quiz 1 Video Quiz At the conclusion of the videotape, there will be a short quiz with these questions. Write your answers in the space provided. Use the back of this sheet if necessary. Question 1: What is

More information

Fruit or Vegetable? Focus Lesson: Fruit vs. Vegetable Facts

Fruit or Vegetable? Focus Lesson: Fruit vs. Vegetable Facts Focus Lesson: Fruit vs. Vegetable Facts Fruit or Vegetable? Materials: Lunch by Denise Fleming Fruits versus veggies video One orange (will be cut in half) Celery sticks Images of orange and celery growing

More information

Materials Photo copied food labels and worksheet available Understanding Food Labels & Claims (take home handout)

Materials Photo copied food labels and worksheet available Understanding Food Labels & Claims (take home handout) Reading Food Labels Grade Level: Grades 4-8 Objectives: Student will learn the key components of the food label Students will identify which nutrient values should be low and which values should be high

More information

Nutrition Evaluation Results

Nutrition Evaluation Results Nutrition Evaluation Results Doctor s name: Report date: Nutrient Tested Laboratory Range My Result Vitamin D3 Calcium Phosphorus Vitamin A Magnesium Vitamin K* Vitamin C Protein Trace Minerals: Zinc Copper

More information

Health Education Lesson Plan Teacher: Grade Level: 4

Health Education Lesson Plan Teacher: Grade Level: 4 Health Education Lesson Plan Teacher: Grade Level: 4 Core Idea: Wellness Safety Nutrition X Sexual Health Social Emotional Health Substance Use & Abuse Topic Beverages Unit Title Lesson Title Making Better

More information

Helping Kids Eat Well & Be Active

Helping Kids Eat Well & Be Active Karen s Kids Helping Kids Eat Well & Be Active Creating Bulletin Boards to Engage Families textplaceholder TITLEPLACEHOLDER 1 www.cocokids.org 2 Helping Kids Eat Well & Be Active: Creating Bulletin Boards

More information

TRACKS Lesson Plan. Vegetables Go for the Green! Grades 5 8 Girls Club

TRACKS Lesson Plan. Vegetables Go for the Green! Grades 5 8 Girls Club Vegetables Go for the Green! Grades 5 8 Girls Club TRACKS Lesson Plan I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating

More information

GAUTENG DEPARTMENT OF EDUCATION

GAUTENG DEPARTMENT OF EDUCATION GAUTENG DEPARTMENT OF EDUCATION PROVINCIAL EXAMINATION JUNE 2017 GRADE 6 NATURAL SCIENCES AND TECHNOLOGY DISTRICT SCHOOL NAME EMIS NUMBER CLASS (e.g. 6A) SURNAME NAME GENDER: BOY GIRL TIME: 1 hour 30 minutes

More information

TRACKS Lesson Plan. Sodium Cut the Salt! Grade: 5-8

TRACKS Lesson Plan. Sodium Cut the Salt! Grade: 5-8 TRACKS Lesson Plan Sodium Cut the Salt! Grade: 5-8 I. Lesson Objectives: A. Students will explain the health benefits of reducing sodium in their diets. B. Students will identify common sources of sodium

More information

What Does My Body Need to Grow?

What Does My Body Need to Grow? What Does My Body Need to Grow? If you want to be healthy and have the energy for all your favorite games and activities, then you need to eat food that is good for you and that will make you strong. How

More information

JIGSAW READING CARBOHYDRATES

JIGSAW READING CARBOHYDRATES Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.

More information

Lesson 1 Carbohydrates, Fats & Proteins pages

Lesson 1 Carbohydrates, Fats & Proteins pages Lesson 1 Carbohydrates, Fats & Proteins pages 190-201 What are the 3 classes of nutrients that supply your body with energy and how does the body obtain the energy from foods? Describe the roles that carbohydrates,

More information

Go the Distance Challenge

Go the Distance Challenge A Cafeteria to Classroom Challenge 1 Finish The Challenge: Can you eat healthy from Miami to Tallahassee, Florida? Try it out! As a class, group, family or school, see how far you can travel across the

More information

Our Favorite Fruits and Vegetables

Our Favorite Fruits and Vegetables Our Favorite Fruits and Vegetables Lesson Description Students reflect on how their preferences for fruits and vegetables may have changed over the course of the year. They repeat the food preference study

More information

Summary Students will be able to: 쐌 Compare and contrast the information on two posters. (Language Arts) 쐌 Make a stacked bar graph.

Summary Students will be able to: 쐌 Compare and contrast the information on two posters. (Language Arts) 쐌 Make a stacked bar graph. ACTIVITY 5 COUNT YOUR SERVINGS ACTIVITY 5 Estimated Lesson Length UR O Y T GS N U CO ERVIN S 60 minutes Nutrition Objective Students will be able to: 쐌 State daily servings from each of the five food groups.

More information

I. How do biological organisms use energy?1

I. How do biological organisms use energy?1 Name: Per: Photosynthesis, Cellular Respiration and Energy Concept Practice Packet Date: I. How do biological organisms use energy?1 IA. The Importance of ATP Living organisms use a two- step process to

More information

Study of how your body takes in and uses food

Study of how your body takes in and uses food Chapter 10 Lesson 1 Study of how your body takes in and uses food Nutrients substances in food that your body needs to grow, repair, and supply energy Calorie unit of heat used to measure the energy your

More information

EatHealthy. SUBJECTS: Health Science English Language Arts listening, speaking, and writing Math. Healthy

EatHealthy. SUBJECTS: Health Science English Language Arts listening, speaking, and writing Math. Healthy Bee you eat, think about what goes on your plate or in your cup or bowl. steps to build a healthy plate: Make half your plate Switch to skim or 1% milk Make at least half your Vary your protein food choices

More information

GRADE 5 SURVEY PART 1: School Garden Knowledge Questions i

GRADE 5 SURVEY PART 1: School Garden Knowledge Questions i GRADE 5 SURVEY PART 1: School Garden Knowledge Questions i TEACHER SCRIPT: Keep your eyes on me and I will tell you the directions for this survey. We are going to read each question and all of the possible

More information

Eat smart to play hard.

Eat smart to play hard. Center for Nutrition Policy and Promotion United States Department of Agriculture Eat smart to play hard. Eat fruits and veggies at meals and snacks. Fruits and veggies give you energy to help you be a

More information

Kids in the Kitchen Level A (Ages 6 to 9) Correlation of Objectives, State and National Standards

Kids in the Kitchen Level A (Ages 6 to 9) Correlation of Objectives, State and National Standards 1 Kids in the Kitchen Level A (Ages 6 to 9) Correlation of Objectives, State and National Standards Lesson 1A Summary Objectives: Kitchen Sense Students determine safety rules for working in the kitchen,

More information

MyPlate Web Quest. Name: Go to Click on MyPlate on the menu bar Click on Food Groups Overview

MyPlate Web Quest. Name: Go to  Click on MyPlate on the menu bar Click on Food Groups Overview Go to www.choosemyplate.gov Click on MyPlate on the menu bar Click on Food Groups Overview MyPlate Web Quest 1. What five groups of food should be included in your diet? Name: FRUITS Click on Fruits from

More information

Nutrition Solutions For a Better You! Melissa Wdowik, PhD, RD The Nutrition CSU

Nutrition Solutions For a Better You! Melissa Wdowik, PhD, RD The Nutrition CSU Nutrition Solutions For a Better You! Melissa Wdowik, PhD, RD The Nutrition Center @ CSU Introduction About Me The Nutrition Center @ CSU Food Science and Human Nutrition Department Outline I. Better Brain

More information

Daily Doses Of Dairy A Lesson on Nutrition Inside the Dairy Group

Daily Doses Of Dairy A Lesson on Nutrition Inside the Dairy Group Daily Doses Of Dairy A Lesson on Nutrition Inside the Dairy Group A lesson based on the book, Growing Up Strong, by Dan Yunk. America s food supply is safe, affordable and abundant but misunderstood by

More information

Germs. Grade Level: 1-2

Germs. Grade Level: 1-2 Germs Grade Level: 1-2 Teacher Guidelines pages 1 2 Instructional Pages pages 3 5 Activity Page pages 6 Practice Page page 7 Homework Page page 8-9 Answer Key page 10 Classroom Procedure: 1. Ask: If you

More information

Welcome & Introduction Yes No Comments and/or Changes

Welcome & Introduction Yes No Comments and/or Changes Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 6: Your Day Starts With Breakfast Educator Self-Assessment Supervisor

More information

FINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple

FINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple NUTRITION ASSIGNMENT-11 th Grade Physical Education FINAL EXAM Review Food Guide Material and Compose/Complete Nutrition Assignment Dietary Guidelines (The Food Guide Pyramid) Orange Green Red Yellow Blue

More information

TRACKS Lesson Plan. Sodium Cut the Salt! Grade: 9-12

TRACKS Lesson Plan. Sodium Cut the Salt! Grade: 9-12 TRACKS Lesson Plan Sodium Cut the Salt! Grade: 9-12 I. Nutrition Education Objective: A. Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity

More information

Handouts for Lesson 7 1 SHOPPING SMART

Handouts for Lesson 7 1 SHOPPING SMART FY240 Handouts for Lesson 7 1 SHOPPING SMART Linda B. Bobroff 2 1. This document is FCS8648, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service,

More information

Understanding Nutrition Facts Labels

Understanding Nutrition Facts Labels Understanding Nutrition Facts Labels Target Audience: Job Center clients who participate in Job Club workshops NOTE: Several of the activities in this lesson may also be appropriate for other audiences

More information

Label Lingo. Handout 3-1

Label Lingo. Handout 3-1 Label Lingo Handout 3-1 Understanding the language of food labels can help you make more healthy food choices. Labels can be misleading by using enticing words to describe the product as healthy, tempting

More information

A common sense approach to taking control of your diet

A common sense approach to taking control of your diet Welcome Wellness Warriors! Carbohydrate Counting: A common sense approach to taking control of your diet Today we will discuss The different food groups and how they affect blood sugar Which foods increase

More information

Building Healthy Meals with WIC Foods: Fruits & Veggies

Building Healthy Meals with WIC Foods: Fruits & Veggies Building Healthy Meals with WIC Foods: Fruits & Veggies Who: Why: Parents and caregivers of children participants Nevada WIC parents and caregivers want meal and snack ideas using WIC foods. This class

More information

From Knowledge to Action.

From Knowledge to Action. The New York City Health Literacy Campaign: From Knowledge to Action. Model Lessons Nutrition ESL Levels 5 & 6 student s edition Developed by the Mayor s Office of Adult Education Version 2008-2009 Activity

More information

Snacks are an important part of a healthy diet. Snacks provide us with energy throughout the day to keep our body functioning at its best.

Snacks are an important part of a healthy diet. Snacks provide us with energy throughout the day to keep our body functioning at its best. Snacks are an important part of a healthy diet. Snacks provide us with energy throughout the day to keep our body functioning at its best. This also helps prevent us from getting grumpy from lack of energy

More information

Related KidsHealth Links. Discussion Questions

Related KidsHealth Links. Discussion Questions K to Grade 2 Personal Health Series KidsHealth.org/classroom Teacher s Guide This guide includes: Standards Related Links Discussion Questions Activities for Students Reproducible Materials Standards This

More information

Making Ends Meet: Food & Money. Kathleen M. Stadler*

Making Ends Meet: Food & Money. Kathleen M. Stadler* l._b 07.;55 ia fj 1 ip ~ rative no. 348-051 ;ion e..l INTED 2000 PUBLICATION 348-051 Making Ends Meet: Food & Money Kathleen M. Stadler* Human Nutrition You feed your household on a limited food budget

More information

Level 1 MyPyramid Lessons for Grades 1 and 2 Teamnutrition.usda.gov

Level 1 MyPyramid Lessons for Grades 1 and 2 Teamnutrition.usda.gov Teamnutrition.usda.gov Level 1 Lessons for Grades 1 and 2 United States Department of Agriculture Food and Nutrition Service FNS-384 September 2005 The U.S. Department of Agriculture (USDA) prohibits discrimination

More information

How will you know if you ate contaminated food? Diarrhea Stomach cramps Fever Nausea/Vomiting

How will you know if you ate contaminated food? Diarrhea Stomach cramps Fever Nausea/Vomiting A H E A L T H Y H O U S E You Can Prevent Food Poisoning! The food you eat can make you sick. Many people go to the hospital each year because they get food poisoning. Learn what you can do to prevent

More information

TRACKS Lesson Plan. Breakfast Fuel Up with Breakfast Grades 5-8

TRACKS Lesson Plan. Breakfast Fuel Up with Breakfast Grades 5-8 TRACKS Lesson Plan Breakfast Fuel Up with Breakfast Grades 5-8 I. Lesson Objectives: A. Students will recognize characteristics of a well-balanced breakfast. B. Students will describe the importance of

More information

To Produce and To Consume Food: Photosynthesis and the Digestive System

To Produce and To Consume Food: Photosynthesis and the Digestive System To Produce and To Consume Food: Photosynthesis and the Digestive System Living Things Living Things need To Produce (verb) = To Make Producer (noun) = uses energy to make its own food To consume (verb)

More information

Tour de Health and Nutrition Facts

Tour de Health and Nutrition Facts Module 4 Tour de Health and Nutrition Facts Eat Well & Keep Moving From L.W.Y Cheung, H. Dart, S. Kalin, B. Otis, and S.L. Gortmaker, 2016, Eat Well & Keep Moving, 3rd ed. (Champaign, IL: Human Kinetics).

More information

THEMATIC UNIT. Written by Mary Ellen Sterling

THEMATIC UNIT. Written by Mary Ellen Sterling THEMATIC UNIT Food and Nutrition Written by Mary Ellen Sterling Teacher Created Resources, Inc. 6421 Industry Way Westminster, CA 92683 www.teachercreated.com ISBN: 978-1-57690-373-5 2000 Teacher Created

More information

S.No. Chapters Page No. 1. Plants Animals Air Activities on Air Water Our Body...

S.No. Chapters Page No. 1. Plants Animals Air Activities on Air Water Our Body... 1 Contents S.No. Chapters Page No. 1. Plants... 1 2. Animals... 7 3. Air... 14 4. Activities on Air... 16 5. Water... 18 6. Our Body... 21 7. Food & Nutrition... 25 8. Safety and First Aid... 28 9. Up

More information

Eating a Rainbow. Brief background information for the teacher about the lesson content.

Eating a Rainbow. Brief background information for the teacher about the lesson content. Eating a Rainbow Lesson Description In this lesson, students will learn the importance of eating as many different colors of fruits and vegetables as possible each day as part of a balanced diet. They

More information

TEST NAME:Cells and Health TEST ID: GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment

TEST NAME:Cells and Health TEST ID: GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment TEST NAME:Cells and Health TEST ID:1326431 GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment Cells and Health Page 1 of 15 Student: Class: Date: 1. Which best

More information

Chapter Why do we eat & Nutrition and Nutrients

Chapter Why do we eat & Nutrition and Nutrients Chapter 15.1 Why do we eat & Nutrition and Nutrients Why do we eat? Physical Needs: Nutrients chemicals found in food, the body needs to function properly. Nutrition study of foods and the way your body

More information

Planning Nutritious Meals and Snacks

Planning Nutritious Meals and Snacks 1 Planning Nutritious Meals and Snacks In this classroom, children learn about nutrition both directly and indirectly. For instance, the variety of foods served and the teacher's comments about the food

More information

Welcome & Introduction Yes No Comments and/or Changes

Welcome & Introduction Yes No Comments and/or Changes Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 5 Lesson 8: Go Lean with Protein Educator Self-Assessment Supervisor Assessment

More information

Essential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness.

Essential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. Essential Standard 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. 8.NPA.1.3 Implement meal plans that are consistent with Dietary Guidelines. Warm Up Without

More information

LEVEL: BEGINNING HIGH

LEVEL: BEGINNING HIGH Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #4: Students will eat a balanced diet as defined by the USDA. Content Objective Students will be able to evaluate

More information

Lesson Plan Page No: Lesson Plan. 4 Blindfolded Fruit and Veg Taste 20 Orange Fruit and Veg

Lesson Plan Page No: Lesson Plan. 4 Blindfolded Fruit and Veg Taste 20 Orange Fruit and Veg EON HEALTHY EATING KEY MESSAGES AND ASSOCIATED LESSON PLANS EON Key Message: keeping your body strong to protect you from sickness and This PDF contains all 32 lesson plans associated with the above EON

More information

New Food Label Pages Diabetes Self-Management Program Leader s Manual

New Food Label Pages Diabetes Self-Management Program Leader s Manual New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book

More information