grade 1 2013

Grade 1

2013

Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … … Promoting School Promoting School WellnessWellness

Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness

• Focus in Grade 1 is more on Farm connections

• Children will:– Expand their consumption of vegetables,

fruits, and whole grains.– Expand the variety of their diets.– Recognize MyPlate and identify it as a

guide to healthy eating and exercise.– Increase their understanding of the food

continuum from farm production to consumption.

Exploring the First Grade Curriculum


• Lesson 1 MyPlate for Kids• Lesson 2 Vary Your Vegetables• Lesson 3 California Fruit Bowl• Lesson 4 Grains Fuel Our Body• Lesson 5 Proteins• Lesson 6 Dairy…Calcium Foods• Lesson 7 Food Safety• Lesson 8 Get Active

Exploring the Lessons


ObjectivesChildren will:

– Recognize MyPlate as a guide to healthy eating.

– Identify the five food groups on MyPlate.

– Know children should eat foods from each food group every day.

– Know they also need exercise and sleep to be healthy.

– Identify farms and ranches as the source of healthy food.

Health Content Standards – Growth and Development

1.3 G Identify a variety of behaviors that promote

healthy growth and development.

2.1 G Explain why sleep and rest are important for proper growth

and good health.

Nutrition Competencies

1.b Classify various foods into appropriate food groups.1.b Identify actions key to feeling healthy and maintaining a

healthy body.

1.f List the benefits of healthy eating including beverages and snacks.

1.f Explain how both physical activity and eating habits can

affect a person’s health.

7. Plan a nutritious meal.

Lesson 1 – MyPlate for Kids


Activity 1Getting to Know MyPlate

This activity introduces children to the MyPlate and shows them how it can be used to make healthy food choices.


Activity 2Where Does Food Come From?

This activity introduces children to the concept of food, farms and agriculture. They will work with a booklet that discusses past and present practices of agriculture.


Recipe Activity

MyPlate Snack

Ingredients:

For each “farmer”:• 1 whole grain cracker• ½ tablespoon peanut butter or low-fat cream cheese• 2 raisins• 2 sticks of low-fat cheese (such as cheddar or jack)• ¼ banana*• 2 sticks celery or carrot

*For ¼ banana, cut banana in half and then cut each half lengthwise

Directions:

1. Place each of the ingredients (enough for the class) in separate bowls or plates.

2. Show the children the foods. Ask if they can name the food and the food group to which it belongs.

3. Explain to the children they will be making a farmer with the foods – cracker with peanut butter or cream cheese for head, raisin eyes, banana body, cheese arms, and celery or carrot legs.

4. Give each child a plate and have them take foods from each group. (See ingredients for amount.)

5. Let each child assemble his farmer. Remember there is no right or wrong way to do this.

6. Give children time to enjoy their snack.


Making the Connection

Farm• Sing The Farmer

Works the Farm

Garden• Heirloom Gardens

Cafeteria• Local Foods

• Local Farmers

• Food Groups

Nutrition• MyPlate Bulletin Board

• Grocery Store Alphabet

• MyPlate Tasting


ObjectivesChildren will:• Name at least three foods in the

Vegetable Group.• State one way vegetables help

keep them healthy.• Name parts of the plants we eat.• Name one vegetable they like to

eat and one vegetable they will try next time it is offered.


1.1 G Describe how living things grow and mature.1.3 G Identify a variety of behaviors that promote healthy growth and development.

Nutrition Competencies1.b Classify various foods into appropriate food groups.1.b Identify actions key to feeling healthy and maintaining a

healthy body.1.f List the benefits of healthy eating including beverages

and snacks.8. Try foods that are grown locally.

Lesson 2 – Vary Your Vegetables


Activity 1Vegetable Soup

Vegetables provide us with a diverse mix of nutrients that help us stay healthy. This is why we encourage children to “eat a rainbow every day!” In this activity, children are able to discuss what vegetables they like to eat and which vegetables they may want to try in the future. This activity will work best outside or in the multi-purpose room.


Activity 2To Market, To Market

Farmers’ markets and roadside produce stands allow us to buy locally grown vegetables directly from the farmers. They also let us see vegetables in a more natural whole state, not waxed, polished or processed. In this activity, children learn the different parts of the plant and the vegetables that come from the various parts.


Recipe ActivityVeggie Plant Parts Snack

Ingredients:• Large flat whole wheat cracker or ½ slice of whole wheat bread

• Hummus, peanut butter or bean dip (seed)

• 1 broccoli or cauliflower floret (flower)

• 1 celery stick (stem)

• 1 lettuce leaf or spinach, torn into small pieces (leaves)

• Shredded carrots (roots)

Directions:

1. Lightly spread a cracker or bread with hummus, peanut butter or bean dip.

2. Create a plant design on the cracker by arranging shredded carrots for roots, celery stick for the stem, lettuce or spinach for leaves, and broccoli or cauliflower for flowers. (Ask where are the seeds.)

3. Eat and enjoy!



Farm• Visit a Farm or

Community Garden

• Visit a Farmers’ Market

• Visit a Local Produce Stand

Garden• Plant a Bean

• Create a Wheel Barrow Garden

• Plan a Rainbow

Cafeteria• Bring a Vegetable

• Read Stone Soup

• Rainbow Poster

Nutrition• Create a Vegetable Soup

Bulletin Board

• Make a Rainbow

• Taste Testing


ObjectivesChildren will:• Identify at least three foods from

the Fruit Group.• Identify fruits as a good source

of vitamins and minerals needed for smooth skin, shiny hair, and sparkly eyes.

• Describe the physical attributes of several fruits.

• Identify that fruits contain the seeds of a plant and seeds come in many shapes, sizes and colors.


1.1 G Describe how living things grow and mature.

1.3 G Identify a variety of behaviors that promote

healthy growth and development.

Nutrition Competencies1.b Classify various foods into appropriate food groups.

1.b Identify actions key to feeling healthy and maintaining a healthy body.

1.f List the benefits of healthy eating including beverages and snacks.

8. Try foods that are grown locally.

Lesson 3 – California Fruit Bowl


Activity 1Fruit in the Golden State

Just like vegetables, fruit is an important source of vitamins and minerals needed for body functioning and health. For children this age, emphasize that the Fruit Group makes our skin smooth, our hair shine and our eyes sparkle. In this lesson, children also learn California produces more fruit than any other state in the nation.


Activity 2Bringing in the Seeds

Seeds come in all shapes and sizes. Foods from the Fruit, Vegetable, Grain and Protein Groups have seeds; although in the lesson we will focus only on fruits. Some fruits like peaches have large seeds, while strawberries have very small seeds. Seeds are essential for growing new plants.



Farm• Orchards Then and Now

• Blossom Beauty

• U-Pick Fruit Stand

Garden• Seed Collection

• Fruits in the Garden

• Container Fruits

Cafeteria• Fruit Bar

• Fruit Forms

• Fruit in the Meal

Nutrition• Fruit Basket

• Fruit Graph

• Nutrition Drawings


ObjectivesChildren will:• Identify the position of the Grain Group on

MyPlate.• Identify at least three foods in the Grain

Group.• Identify one reason why we need to eat

foods from the Grain Group.• Tell how grains are grown and prepared for

eating.• Describe why sleep is important for a healthy

body and brains.


1.3 G Identify a variety of behaviors that promote healthy growth and development.2.1 G Explain why sleep and rest are important for proper growth and good health.

Nutrition Competencies1.b Classify various foods into appropriate food groups.1.b Identify actions key to feeling healthy and

maintaining a healthy body.1.f List the benefits of healthy eating including

beverages and snacks.2. Explain why sleep and rest are important for proper

health.7. Describe how energy is obtained and expended

during the day.

Lesson 4 – Grains Fuel Our Body


Activity 1Grains Every Day

In this activity, children are introduced to the Grain Group and learn it is important for the energy they need everyday. They also examine several whole grains and some of the food made from each grain and learn the importance of sleep for bodies and brains.


Activity 2The Little Red Hen…From Seed to Table

Through reading The Little Red Hen and the Ear of Wheat, children learn the process of planting, growing, harvesting and milling wheat. They then have an opportunity to put the steps in sequential order.



Farm• Farm Machinery

• Sing the Grains Song

Garden• Grow Some Grains

• Grains as Grass

Cafeteria• Grains on the Menu

• Baking Bread

Nutrition• Tasting Grains

• Finding the Grains


ObjectivesChildren will:• Name at least three foods in the

Protein Group.• Know foods in the Protein Group

provide protein to help them grow and build muscle.

• Identify foods in this group from animal and plant sources.

• Observe a soaked bean seed and identify the emerging plant.



Nutrition Competencies1.b Classify various foods into appropriate food groups.1.b Identify actions key to feeling healthy and maintaining a healthy body1.f List the benefits of healthy eating including beverages and snacks.8. Try foods that are grown locally.

Lesson 6 – Protein Group


Activity 1Protein Foods/Matching Pairs

Foods from the Protein Group provide protein to help children grow and build muscles. Foods in this group come from both animal and plant sources and include a wide variety of foods. This activity helps children identify foods and match them to the animal or plant they come from.


Activity 2Beans, Beans, Beans!

In this activity, children learn about beans as a plant source of protein. They dissect a bean seed to see where the tiny plant begins and sequence the growing process from seed to plant maturity and bean harvest.



Farm• Visit a Local Livestock

Operation

• Invite a Dry Bean Farmer to Your Classroom

• Read Books about Bean Productions

Garden• Read One Bean by Anne

Rockwell

• Native American Three Sisters Garden

• Tour a Garden Supply Store

Cafeteria• Serve a Vegetarian

Meal

• Count the Bean Salad

• Protein Sleuths

• From Farm to Cafeteria

Nutrition• Classroom Mural

• Nuts about Protein

• Protein from the Sea


ObjectivesChildren will:• Know that milk comes from

dairy cows and goats.

• Identify at least three foods from the Dairy Group.

• Name one benefit of drinking milk or consuming milk products.

• Identify at least two of the steps involved in getting milk from the farm to the supermarket.



Nutrition Competencies1.b Classify various foods into appropriate food groups.1.b Identify actions key to feeling healthy and maintaining a healthy body1.f List the benefits of healthy eating including beverages and snacks.8. Try foods that are grown locally.

Lesson 5 – Dairy…Calcium Foods


Activity 1Milk from the Farm to the Supermarket

Reading Milk From Cow to Carton sets the stage for learning about how milk gets from the farm to the supermarket. Playing the Flow of Milk game reinforces the learning.


Activity 2Build Your Bones Game

Children today are often lacking in their consumption of milk, the prime source of the body’s calcium. Calcium is essential for healthy bone growth and development. In this activity, children learn about the importance of consuming Dairy Group foods every day.



Farm• Dairy Farm Art

• Sing a Song

Garden• What Do Cows

Eat?

Cafeteria• Dairy Decorations

• Milk Bar

• Milk Chart

• Bone Power

Nutrition• Shopping for Dairy Group

Foods

• Make Butter


ObjectivesChildren will:• Demonstrate proper

hand washing techniques.

• Identify at least one situation before or after which they should wash their hands.

• Describe how fresh food is handled from the farm to the table.


1.3 G Identify a variety of behaviors that promote healthy

growth and development.

Nutrition Competencies1.b Describe how to keep food safe from harmful germs.

1.g Identify examples of foods that must be stored at cool

temperatures, in the refrigerator or freezer.

1.g Describe how food is handled safely on its way from the

farm to the table.

Lesson 7 – Food Safety


Activity 1Helpful Hand Washing!

Unclean hands are the most common cause of infection. Hand washing is the single most effective means of preventing the spread of communicable diseases. Hand washing removes or controls bacteria. In the lesson, children learn how bacteria can grow very quickly. They practice proper hand washing techniques and identify activities before and after which they should wash their hands.


Activity 2Keeping Cold Foods Cold

Perishable foods need to be kept cold to keep harmful bacteria from growing. In the home, we use the refrigerator to keep foods fresh and safe. When we pack lunches, we add a cold pack to keep them cool so our lunches are safe. When farmers ship foods to the grocery store, they also must keep the foods cool to maintain their freshness and safety.



Farm• Farm Fresh

• Farm to Table

• Truck Loads

Garden• Produce Washing

Station

• Safety Detectives in the Garden

Cafeteria• Hand Washing before

Eating

• Keep Cold Foods Cold

• Eggs, Eggs, Eggs

Nutrition• To Market to Market

• Field Trip to the Grocery Store

• Hand Washing Song


ObjectivesChildren will:• Identify physical activity as an

important element of a healthy lifestyle.

• Describe a variety of physical activities that will keep them fit.

• Identify that they need to warm up their muscles before they do heavy exercise.

• Compare and contrast the kinds of physical activities done by children today with those in the past.

Health Content Standards - Growth & Development

1.3.G Identify a variety of behaviors that promote healthy growth and development.

Nutrition Competencies1.b Describe the benefits of drinking water in amounts consistent

with current research-based health guidelines.

1.b Identify physical activities that students can enjoy and sustain for 30 minutes every day.

1.c. Describe a variety of physical activities that will help keep children physically fit.

1.f. Explain how both physical activity and eating habits can affect a person's health.

Lesson 8 – Get Active


Activity 1Warm Up Your Muscles

Daily physical activity is essential for a healthy lifestyle. Our muscles should be warmed up before we work them. Children learn how to warm up their muscles before doing strenuous exercises.


Activity 2Exercise Past and Present

As a whole, children today are not getting enough exercise. We are beginning to see serious health consequences of this inactivity. In this activity, children compare and contrast the kinds of exercise done by children in the past and children today. They also practice some quick and easy exercises that can be done in the classroom.



Farm• Past and Present

• Farm Machinery in the Past

Garden• Warm up for the Garden

• Helping Hands in the Garden

• Get Moving in the Garden

Cafeteria• Fit Kids in the Cafeteria

• Foods Then and Now

• Recycling and Composting

Nutrition• Exercise Sticks for Recess

• Exercise Sticks in the Classroom

• Physical Activity is Good Because…


Eating Healthy from Farm to Fork Power Point Presentation

Sharon K. Junge, 4-H Youth Development and Nutrition Family Consumer Science Advisor, Emeritus

Eating Healthy from Farm to Fork, Revisions 2013:

Sharon K. Junge, 4-H Youth Development and Nutrition Family Consumer Science Advisor, Emeritus

Rosemary Carter, UC Cal Fresh Placer County Program Manager

Acknowledgments


EDITOR:Sharon K. Junge, 4-H Youth Development Program Director/Nutrition Family Consumer Science Advisor

AUTHORS:Jane Chin-Young, 4-H Youth Development Advisor/Nutrition Family Consumer Science Advisor

Susan S. Donohue, County Director/Nutrition Family Consumer Science Advisor

Chutima Ganthavorn, Nutrition Family Consumer Science Advisor

Marilyn J. Johns, County Director/ 4-H and Nutrition Family Consumer Science Advisor

Sharon K. Junge, 4-H Youth Development Program Director/Nutrition Family Consumer Science Advisor

Dorothy Smith, County Director/Nutrition Family Consumer Science Advisor

CONTRIBUTORS:Rosemary Carter and Amy Netemeyer, Youth FSNEP Program Representatives

LAYOUT AND DESIGN:Annette Cosgrove and Victoria Hoffman, Administrative Assistants

Acknowledgments

grade 1 2013

Documents

healthy growth

source of healthy food

healthy food choices

healthy body

kidseating healthy

lessonseating healthy

school wellnesseating

benefits of healthy