Lesson Overview Objectives: Students will be able to Learn about key nutrients that both plants & people need to grow and be healthy
|
|
- Anthony Rich
- 5 years ago
- Views:
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 Objectives: Students will learn: the different parts of
More informationBackground 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 informationMaryland 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 informationJump 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 informationFALL 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 informationVEGETABLES 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 informationWelcome & 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 informationSensory 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 informationUSE 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 informationChapter 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 informationSUN 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 informationKeeping 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 information3 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 informationLESSON 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 informationIf 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 informationKEY 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 informationTRACKS 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 informationDepartment 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 informationVitamin 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 informationFruits 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 informationChemical 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 informationLesson 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 informationThe 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 informationLesson 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 informationWelcome & 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 informationName 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 informationSAFI 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 informationHow 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 information2-3 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 informationW/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 informationBeef: 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 informationGrade 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 informationSubject 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 informationTRACKS 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 informationLesson #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 informationEat 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 informationNational 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 informationEat 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 informationTRACKS 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 informationLesson 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 informationBirth 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 informationActivity #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 informationDRAFT 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 informationClassroom 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 informationNutrients 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 informationSack 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 informationKEY 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 informationTHE 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 informationFruit 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 informationMaterials 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 informationNutrition 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 informationHealth 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 informationHelping 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 informationTRACKS 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 informationGAUTENG 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 informationTRACKS 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 informationWhat 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 informationJIGSAW 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 informationLesson 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 informationGo 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 informationOur 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 informationSummary 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 informationI. 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 informationStudy 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 informationEatHealthy. 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 informationGRADE 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 informationEat 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 informationKids 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 informationMyPlate 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 informationNutrition 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 informationDaily 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 informationGerms. 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 informationWelcome & 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 informationFINAL 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 informationTRACKS 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 informationHandouts 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 informationUnderstanding 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 informationLabel 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 informationA 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 informationBuilding 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 informationFrom 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 informationSnacks 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 informationRelated 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 informationMaking 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 informationLevel 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 informationHow 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 informationTRACKS 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 informationTo 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 informationTour 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 informationTHEMATIC 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 informationS.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 informationEating 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 informationTEST 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 informationChapter 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 informationPlanning 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 informationWelcome & 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 informationEssential 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 informationLEVEL: 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 informationLesson 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 informationNew 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