grade 2 revised 2013 eating healthy from farm to fork … promoting school wellness

Grade 2

Revised 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 2 is a mix of Farm and Garden connections

• Children will:– Expand their consumption of vegetables,

fruits, and 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 Second Grade Curriculum


• Lesson 1 MyPlate• Lesson 2 Vary Your Vegetables• Lesson 3 Fruit• Lesson 4 Grains Get You Going!• Lesson 5 Vary Your Protein Choices• Lesson 6 Dairy…Calcium Rich Foods• Lesson 7 Food Safety• Lesson 8 Fitness is Fun

Exploring the Lessons


Standards-based Materials• Integrate nutrition education into age-

appropriate, grade-based lessons• Based on the State Department of

Education (SDE) Health Education Framework, 2003

• Designed to meet the 2009 Health Content Standards and 2010 SDE Nutrition Competencies


Standards-based Materials• Correlated to the CA Common Core

Content Standards for:– English and Language Arts– Mathematics

• Correlated to CA Content Standards for:– Science– History and Social Studies


ObjectivesChildren will:• Recognize MyPlate as a guide to

healthy eating and classify foods according to the five food groups.

• Know the benefits of eating foods from each of the five food groups.

• Demonstrate how to use MyPlate to plan a balanced meal.

• Learn the phase “MyPlate is healthier than on the side” as a means for making healthier food choices.

• Identify characteristics of rural, suburban, and urban environments.

Healthy Content Standards – Nutrition and Physical Activity

1.1 N Classify various foods into appropriate food groups.1.4.N List the benefits of healthy eating (including beverages and snacks).1.7 N Identify a variety of healthy snacks.1.9 N Explain how both physical activity and eating habits can affect a person’s health.

Nutrition Competencies1.b. Classify various foods into appropriate food groups.1.b. Identify a variety of healthy snacks.1.f. Explain how both physical activity and eating habits can

affect a person’s health.1.f. List the benefits of healthy eating including beverages and

snacks.

Lesson 1 – MyPlate


Activity 1

Exploring MyPlate

In this lesson, children learn which foods go on MyPlate and which foods are considered sometimes foods and taught the phrase “on the side” to indicate these foods should not be a regular part of a healthy plate. Children use this information to plan a healthy meal.


Activity 2Rural, Suburban & Urban

Land use is and will continue to be an important social, political and economic issue for Californians. Helping children understand the concepts of rural, suburban, and urban land use will help them make more informed decisions as they move into adulthood.


Making the Connection

Farm• Farming Then and Now

• Rural Resident

• Shrinking Farms

Garden• Graph a Garden

• Soil Samples

• Seasonal Garden in the Classroom

Cafeteria• Do We Measure Up?

• Five Food Group Colors

• Taste It Day

Nutrition• Five Food Group Poster

• What’s Missing Bulletin Board

• MyPlate Relay


ObjectivesChildren will:• Describe phytochemicals as

nutrients in vegetables that fight to keep up healthy.

• Describe the benefits of eating different colors of vegetables

• Know they should eat a variety of vegetables every day for good health.

• Describe germination as a process where a one cell baby plant (embryo) grows and pushes out of the seed coat.

• Identify light, warmth, and moisture as being needed for plant germination and growth.

Lesson 2 – Vary Your Vegetables


1.1 N Classify various foods into appropriate food groups.

1.4.N List the benefits of healthy eating (including

beverages and snacks).

1.7 N Identify a variety of healthy snacks.

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

1.b. Identify a variety of healthy snacks.

1.f. List the benefits of healthy eating including

beverages and snacks.


Activity 1Phyto Frenzy

We already know that vegetables contain vitamins, minerals, and fiber, but the big news is that they also contain phytochemicals. Phytochemicals are natural substances found in plants that fight to protect your health.


Activity 2Salad Hands

Having the students sprout seeds and watch the growing process provides them a hands-on opportunity to learn what elements plants need to grow. Children review their prior knowledge of the vegetable group from MyPlate and “plant” five different vegetable seeds from each of the color groups. The concept of germination is introduced and observed.



Farm• Sing a Song

• Plan a Field Trip

Garden• Plant the Seeds

• Vegetables from Seeds

• Seed Hunt

Cafeteria• A Color a Day

• Create Posters

• Color/Phyto Cards

Nutrition• Create a Chart

• Create a Rainbow

• Bring a Veggie to School

• Make a Living Rainbow


ObjectivesChildren will:• Identify the health benefits

provided by foods from the fruit group such as smooth skin, good eyesight, and healthy hair.

• Identify healthy and less healthy choices from fruit group foods.

• Understand how limits on resources affect production and consumption.

Lesson 3 – Fruit


1.1 N Classify various foods into appropriate food groups.1.4.N List the benefits of healthy eating (including beverages and snacks).1.7 N Identify a variety of healthy snacks.

Nutrition Competencies1.b. Classify various foods into appropriate groups.1.b. Identify a variety of healthy snacks.1.f. List the benefits of healthy eating including beverages and snacks.


Activity 1How Do You Eat Your Fruit?

In this activity, children learn how to make healthy fruit group choices. They examine and compare 100% fruit juices and fruit drink


Activity 2Producers and Consumers

In this lesson, children learn how limits on resources affect production and consumption. Every year farmers must decide what they will plant and harvest. Their decisions are based on consumer demand and available resources. This lesson builds on the concept of land use introduced in Lesson 1.



Farm• Trace the Past

• Read Johnny Appleseed

• Orchard Collection

Garden• Math in the Garden

• Plant Fruit Trees

• Plant Fruit in the Garden

Cafeteria• Then and Now

• Favorite Fruits

• Fruit Smoothies

Nutrition• Healthy Choices Bulletin

Board

• Label Reading

• Fruit Commercial


ObjectivesChildren will:• Identify the grain group on

MyPlate and know foods from this group supply energy to the body for both physical and mental work.

• Identify at least two reasons why eating breakfast is important.

• Identify at least three healthy food choices from the grain group.

• Explain that soils differ in color, texture, and ability to support the growth of many kinds of plants.


1.1 N Classify various foods into appropriate food groups.1.3 N Describe the benefits of eating a nutritious breakfast every day.1.4.N List the benefits of healthy eating (including beverages and snacks).1.7 N Identify a variety of healthy snacks.

Nutrition Competencies1.b. Classify various foods into appropriate food groups.1.b. Identify a variety of healthy snacks.1.c. Describe how energy is obtained and expended during the

day.1.f. Discuss the benefits of eating a nutritious breakfast.1.f. List the benefits of healthy eating including beverages and

snacks.

Lesson 4 – Grains Get You Going!



Activity 1Make Time to Refuel

Children will review the phrase “Better at the Bottom” and discuss whole grains. They will learn how food fuels our bodies and the importance of eating at regular intervals.



Activity 2Soil Made My Breakfast

As we learned in Activity 1, grain group foods are a common component of breakfast meals. A wide variety of grains are grown in California. Grain plants, just like other plants, have unique soil needs to support optimal growth. In this activity, children learn about soil and its important role in growing food. Children also learn about soils in relation to land use.



Farm• Visit a Farm

• Invite Farmers from Different Parts of the County

• Guest Speaker

• Adopt a Farmer for a Month

Garden• Test the Soil

• Growing Grass

• Improve the Soil

Cafeteria• Speaker on Breakfast• Poster Contest• Break Menu• Record Breakfast

Nutrition• Create a Bulletin Board• Healthy Breakfast List• Guest Speaker


ObjectivesChildren will:• Name at least five Protein

Group foods.

• Identify which Protein Group foods are healthier choices.

• Identify protein as an essential nutrient needed for healthy growth and muscle development.

• Identify a census as a process for counting and recording data.

• Identify one reason farmers count their animals and crops.

Lesson 5 – Vary Your Protein Choices



Nutrition Competencies1.b.Classify various foods into appropriate food

groups.1.b. Identify a variety of healthy snacks.1.f. List the benefits of healthy eating including



Activity 1Vary Your Protein Choices

In this lesson children review the animal and plant source foods that make up the Protein Food group. They discuss the importance of eating protein rich foods for healthy muscle development. Working in pairs, they analyze the school lunch menu for protein sources.


Activity 2Counting on Agriculture

Children are introduced to the concept of a census. Every five years a census is conducted of the nations’ agriculture to determine how much and how many different agricultural crops are grown in the United States. In this lesson, children will conduct their own census.



Farm• Agricultural Commissioner

• Agricultural Census Data

• Math on the Farm

Garden• Garden Census

• Math in the Garden

• Garden Planning

Cafeteria• Cafeteria Counts

• School Lunch Menu

• Protein Group Mural

Nutrition• Protein Snacks

• Exercise our Muscles

• Heart Healthy


ObjectivesChildren will:• Identify Dairy Group

foods and know these foods provide calcium for healthy bones and teeth.

• Identify at least three milk products that are low in fat and three that are high in fat.

• Identify there are different breeds of dairy cows.

Lesson 6 – Dairy…Calcium Foods



Nutrition Competencies1.b. Classify various foods into appropriate food

groups.1.b. Identify a variety of healthy snacks.1.f. List the benefits of healthy eating including



Activity 1Take a Look at Milk Fat

Milk is an animal product that contains animal fats. Over consumption of animal-fats is not healthy for your heart. This activity introduces the concept of milk-fat. The children will get to see the fat component of milk by making butter. The activity reinforces what the children have learned about the milk group on MyPlate, the importance of calcium, and the message “Go low-fat or fat-free” and “sometimes foods on the side”.


Activity 2Dairy Cows Up Close

The various types of milk and milk products available in the supermarket today originate from milk produced by dairy cows. This activity teaches the children many interesting facts about cows through the reading of COW, a fun and informative book. Children will also learn that dairy cows come in different shapes and sizes and originated in different parts of the world.



Farm• Tour a Dairy Farm

• Virtual Tour

• Milk

Garden• What Do Cows Eat?

• Compost Pile

• Gardens of the World

Cafeteria• How Many Cartons Sold?

• Milk Bar

• Milk Makes a Body Good

Nutrition• Class Milk Consumption

at Breakfast

• Milk Mural

• Bones & Teeth


ObjectivesChildren will:• Identify germs as organisms that

can multiply and contaminate food.

• Identify perishable and

nonperishable foods and know

where to store each

• Identify the danger zone as when

perishable foods are most at risk of

spoiling.

• Know foods should only be in the

danger zone for two hours.

• Know how to keep their bag lunch

foods safe.

Health Content Standards – Nutrition and Physical Activity

1.6 Describe how to keep food safe from harmful germs.

Nutrition Competencies7.0 Demonstrate safe practices for handling and preparing

foods at school.

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

temperatures, in the refrigerator or freezer.

Lesson 7 – Food Safety


Activity 1Multiplying Germs

Germs are everywhere. Germs multiply and can be transferred easily between things and people. Germs multiply faster in certain environments. Germs can double in numbers every 20 minutes, quickly rendering some food unsafe to eat in as little as two hours. Children explore how germs multiply and learn about the danger zone for storing and handling food.


Activity 2Making My Lunch Safe

Increasingly, children are involved in preparing snacks and lunches. In this activity, they practice selecting items for a healthy lunch and then learn ways to keep the lunch safe and fresh. The “Stop Those Germs” Game is a fun way for the children to review what they have learned in the two activities on food safety.

Stop those Germs!



Farm• Invite a Farmer

• Organic Food

• Markets

Garden• Safety First

• Wash Produce

Cafeteria• Cafeteria Tour

• Cafeteria Deliveries

• Restaurant or Food Service Speaker

Nutrition• Field Trip to the Grocery

Store

• Packing Food for Picnics or Delivery

• Use a Thermometer


ObjectivesChildren will:• Learn new ways to be physically

active.• Describe one example of an

aerobic, strength, and flexibility physical activity.

• Understand the concept of hydration and the importance of drinking water when you exercise.

• Set one personal physical activity and one healthy food choice goal.

• Learn how to track their fitness goals.


1.5 N Describe the benefits of drinking water in amounts consistent with current research-based health guidelines.1.8 N Identify and explore opportunities outside of school for regular participation in physical activity.1.9 N Explain how both physical activity and eating habits can affect a person’s health.6.1 N Set a short-term goal to choose healthy foods for snacks and meals.6.2 N Set a short-term goal to participate daily in vigorous physical activity.

Nutrition Competencies1. 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.

Lesson 8 – Fitness is Fun


Activity 1Moving More

Children learn how different types of physical activities help their bodies. They brainstorm a variety of ways to increase the amount of physical activity they take part in. They learn the words aerobic, strength, flexibility, and hydration, and practice all three types of physical activities.


Activity 2Set a Goal

Children will learn how to set goals. Through this process, children will review what has been learned throughout the curriculum about using MyPlate as a guide to keeping oneself healthy.



Farm• Physical Activity on the

Farm

• Then and Now

Garden• Get Moving in the

Garden

• Plant Race

• Garden Tepee

Cafeteria• Post Physical Activity Goals

• MyPlate Poster

• Set School Walking Goals

• Post the Activity Posters

Nutrition• Track Time

• Shuttle Run

• Conduct a School Walk-a-ton


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

Karrie Henneman, UC Davis Department of Nutrition

Eric Hazzard, UC Davis Department of Nutrition

CONTRIBUTORS:

Rosemary Carter and Amy Netemeyer, Youth FSNEP Program Representatives

LAYOUT AND DESIGN:

Victoria Hoffman and Annette Cosgrove, Administrative Assistants

Acknowledgments

grade 2 revised 2013 eating healthy from farm to fork … promoting school wellness

Documents

benefits of healthy

benefits of eating foods

healthy meal

variety of healthy snacks

healthy plate

appropriate food groups

food safetylesson

food continuum