KEY OBJECTIVES FOR STUDENTS:

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1 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 group broccoli belongs to (vegetable). They will be able to list examples how broccoli grows and recommended serving sizes of broccoli. Lastly, they will know which nutrients are in broccoli. KEY OBJECTIVES FOR STUDENTS: Expose students to broccoli and its nutritional benefits, appearance, and taste Identify which food group contains broccoli Discuss how broccoli grows Discuss serving size of broccoli List three main vitamins nutrients in broccoli ESTIMATED TIME NEEDED (MINUTES): 9 minutes GRADE LEVELS: 3, 4, 5 PRIMARY SUBJECTS: Health SECONDARY SUBJECTS: Agriculture Science, Health and Nutrition TOPICS: Healthy choices regarding food, Five food groups, Nutritional benefits of healthy food Learning Lab: learninglab.usgbc.org Course author retains full copyright of all materials. 1

2 PREPARE BACKGROUND INFORMATION FOR TEACHERS: The majority of 9-Minute Nutrition Ninja lessons include taste tests of the day s lessons. We have provided an allergy form. Please provide this allergy form to all students approximately one week before the tasting activities to allow ample time for parents/guardians to read, sign, and return to the classroom. HOW TO SERVE Pass out the broccoli that has been rinsed and chopped into.5-1 ounce servings Serve room temperature Serve on small cocktail napkin or plate Ask questions such as Do you like the taste of broccoli? Would you buy broccoli at the store? IN ADVANCE: One week Please provide a printed copy of the allergy form to all students approximately one week before the tasting activities to allow ample time for parents/guardians to read, sign, and return to the classroom. Check your school policies to understand how to handle food allergies and modify the tasting activities for students with food sensitivities. Two days Purchase broccoli and rinse before tasting Chop into.5-1 ounce serving prior to lesson (total purchased broccoli is 3 heads of broccoli for 2 classes) Provide gloves for those handling food Use tongs for passing out food Use cocktail napkins or small plates MATERIALS NEEDED: Vegetable broccoli rinsed and chopped into.5-1 ounce serving prior to lesson (total purchased broccoli is 3 heads of broccoli for 2 classes) gloves for those handling food tongs for passing out food enough cocktail napkins or small plates for each student Visuals Broccoli handout Learning Lab: learninglab.usgbc.org Course author retains full copyright of all materials. 2

3 TEACH ACTIVITY OUTLINE: Time Exercise Description 9 minutes Discussion IMPLEMENTATION: DISCUSSION: Third to Fifth Grade Hello Nutrition Ninjas! Today we are going to talk about broccoli! What food group is broccoli in? Broccoli is part of the vegetable food group. Broccoli grows in stalks in gardens and on farms. Broccoli is also a part of the cabbage family and can be dark green, light green, or even purple in color! Green vegetables are especially important for our bodies because green foods are packed with nutrients. Broccoli can be eaten raw, steamed, in soup, or roasted! Has anyone ever tried broccoli before? Was it plain or an ingredient in a dish? Broccoli grows best in cooler weather with exposure to full sun and moist soil. Most of our broccoli in the US is grown in California. Although the US is a big producer of broccoli, China is the top producer in the world, with over 8 million tons a year. That s over 16 million pounds! The little buds of the broccoli are the buds of the plant that have not flowered yet. If the farmers don t harvest the broccoli in time it will grow little yellow flowers (show broccoli). One cup of broccoli is in one serving. One cup is about the size of a baseball! Do you know that your fist is about the size of a cup? Can everyone make their hand into a fist? Good! That s how much broccoli you should eat! Once you buy your broccoli, it is important to keep it in the refrigerator to preserve all of its health benefits. It is no secret that broccoli is super healthy for our bodies! It is packed with vitamin C, vitamin A, and fiber. With just as much vitamin C as an orange, broccoli helps us fight off colds. Vitamin A keeps our eyes, skin, bones, and teeth strong and healthy. Broccoli also contains fiber, which helps keep us feeling full longer and our bodies clean and running smoothly. Who wants to try some broccoli? Let s try some today! (give broccoli samples) I also have something about broccoli for you to take home with you today (pass out Broccoli Handout). Learning Lab: learninglab.usgbc.org Course author retains full copyright of all materials. 3

4 REFLECT ASSESSMENT OPPORTUNITIES: At the end of this session, each student should be able to answer at least 3 questions correctly. Questions for grades 3-5 can be Is broccoli a vegetable?, Where is broccoli grown in the US and outside the US? and Describe the look and taste of broccoli. STANDARDS ASSESSMENT: Grades 3-5 Health and PE state-by-state standards Grades 3-5 Science state-by-state standards Next Generation Science Standards (NGSS) Science Grade 4 STRAND: NGSS.4-LS. LIFE SCIENCE TITLE 4-LS1. From Molecules to Organisms: Structures and Processes PERFORMANCE EXPECTATION 4-LS1-2. Students who demonstrate understanding can: Use a model to describe that animals receive different types of information through their senses, process the information in their brain, and respond to the information in different ways. Learning Lab: learninglab.usgbc.org Course author retains full copyright of all materials. 4

5 EXTEND COMMUNITY CONNECTIONS: Students can discuss with family members what you learned about broccoli and show them the Broccoli Handout. Encourage students to share with their family members a new fact they learned, such as the vitamins in broccoli or the suggested serving size of broccoli, and report back if their family members knew this fact. Learning Lab: learninglab.usgbc.org Course author retains full copyright of all materials. 5