ygni curriculum (ver. 2.0)
TRANSCRIPT
Youth Gardening and Nutrition Initiative
Dr. Michael Friedberg & Keshav RaoStanford University3/21/12
About UsCommunity project to help lower and middle students in EPA learn about nutrition, gardening, and healthier diets
Preventative program to fight childhood obesity
Collaboration between Stanford Pediatrics (StAT Program), the Ecumenical Hunger Program, and Stanford undergraduates
Website: www.ygni.org
Literature Review
• Consumption▫ Most 5-15 year olds demonstrated significantly higher fruit and
vegetable consumption patterns after gardening▫ One study reported significantly higher Vitamin A, C, and Fiber for
gardening vs. control group
• Perception ▫ Gardening participants were more willing to taste different types of
vegetables and in some cases, reported higher preference levels post-test
• Knowledge▫ Varying degrees of increase in nutritional knowledge (from
identification of food type to understanding benefits)
• Impact on Home Environment▫ Children asking parents for more fruits and vegetables after
gardening, leading to an increase in the availability of healthy food
12 Peer-reviewed journal articles from 2001-2011
Needs Assessment
EHP MeetingsKids nutrition program that integrated gardening and kitchen facilities
Interactive spring pilot program to get kids interested in gardening and healthy eating/cooking
Available bilingual recipes
Food Bank ObservationsNeed for bilingual curriculum and volunteers
Portion sizes, added fats, and sugars were serious issues
Curriculum Overview
Integrated 6 class curriculum covering: Key nutritional concepts (40 min/class)
Gardening experiences (20 min/class)
Healthy recipes and cooking demonstrations (20 min/class)
Target Audience: East Palo Alto students (4th to 8th grade) and their parents
Weekly classes will be offered at the Ecumenical Hunger Program in EPA
Table of ContentsNutrition Gardening Recipes
Module 1 Intro to Healthy Eating and Gardening
Planning “Pizza Garden” and Mini-Greenhouse Seed Trays
Yogurt Parfait with granola and fruit
Module 2 Dangers of Added Fats and Sugars
Setting up the “Pizza Garden”
Chicken Fingers
Module 3 Fruits & Veggies: Key Sources of Vitamins
Placing & Installing the Plants
Fruit Smoothies
Module 4 Grains & Proteins Create Your Own Compost
Fritatta
Module 5 Portion Control & Healthy Snacking
Maintaining & Growing the Garden
Hummus
Module 6 Eating Healthy When Eating Out
Harvesting & Transplanting Seedlings to Garden
Garden Pizza
Module 1 Introduction of Healthy Eating and Gardening
Classroom MaterialConcept of Energy Balance
“Go, Slow, Whoa” Foods
How to read nutrition labels
Gardening MaterialReview edible parts of plants
Decide on what seeds to plant for “Pizza Garden”
Plant seeds in mini-greenhouse tray
Healthy Recipe: Yogurt Parfait with granola and fruit
Energy Balance
Weight Gain:
ENERGY IN (Calories consumed) > ENERGY OUT (Calories burned)
Same Weight:
ENERGY IN (Calories consumed) = ENERGY OUT (Calories burned)
Weight Loss:
Energy IN (Calories consumed) < Energy Out (Calories burned)
Activity: Given a one day sample diet and an estimate of calories burned, determine if the individual is gaining or losing weight
Sample Teen Diets
110 calories 120 calories 150 calories
300 calories 500 calories
310 calories
160 calories 1100 calories
2x
270 calories
Go, Slow, Whoa! Review foods that kids can always eat (Go), sometimes eat (Slow), and rarely eat (Whoa)
Discuss the significant differences in calories, added sugars, and fats
Discuss recommended serving sizes for each type of major food group (based on USDA estimates)
Activity for Parents: Use American Heart Association age-specific caloric requirement chart to help families craft sample, healthy diets using a combination of Go, Slow, and Whoa foods. Source: NIH (National Heart,
Lung, and Blood Institute)
How to Read Nutrition Labels
Discuss serving sizes
Limit saturated fats, trans fats, cholesterol, and sodium
Get enough of potassium, fiber, vitamins A & C, calcium, and iron
Use the Percent Daily Value (% DV) column when possible; 5% DV or less is low, 20% DV or more is high
Activity: Read the nutritional labels for Cheetos. Ask the students to discuss why Cheetos are a “whoa” food.
Source: NIH (National Heart, Lung, and Blood Institute)
Gardening Material (1)
Review edible parts of plants
Roots Stems Leaves Fruits Flowers Seeds
Beets Asparagus Cabbage Apple Artichoke Beans
Carrots Celery Chard Avocado Broccoli Chocolate
Jicama (tuber)
Garlic (bulb)
Herbs Banana Cauliflower Corn
Parsnips Kohlrabi Lettuce Cucumbers Nasturtium Nuts
Potato (tuber)
Onion (bulb)
Spinach Eggplant Violets Peas
Radishes Turnips Bell Pepper Rice
Squash Wheat
Strawberry
Source: Nutrition to Grow on Curriculum
Gardening Material (2)
Discuss “Pizza Garden” with students and choose from the following toppings (seeds to plant)
Tomato
Bell pepper
Onions
Eggplant
Rosemary
Basil
Oregano
Parsley
Source: HGTV
Gardening Material (3) Activity 1: Plant seeds in mini-greenhouse tray
Filling cells loosely with soil, planting at the appropriate depth, watering seeds, etc.
Have students draw predictions of plant growth from seeds
Source: Nutrition to Grow on Curriculum
Healthy Recipe: Seasonal Yogurt Parfait
Ingredients ½ cup granola, low-fat
¾ cup (6-oz container) vanilla or plain yogurt, low-fat
½ cup fresh fruit (blueberries, raspberries, sliced strawberries, bananas, peaches, etc depending what’s in season and within budget)
Set-up/Prep: Have students construct a healthy parfait by combining granola, yogurt, and fresh fruit
Key Nutritional Information: Serving Size: 1 ¾ cups
15 g protein, 6 g fat, 2.5 g saturated fat, 35% DV calcium, 20% DV Vitamin C
Source: Kidshealth.org
Module 2
Dangers of Added Sugars and Fats
Classroom Material Fats: Functions and Types
Moderation of Fats
Case Study: Nutritional Differences in Milk
Added Sugar: Rethink Your Drink
Gardening MaterialSetting up the “Pizza Garden”
Healthy Recipe: Chicken Fingers
Fats: Functions and TypesRole of Fats
Most concentrated source of energy (2x kcal of proteins, carbs)
Necessary for growth, healthy skin, and metabolism
But excess fats lead to higher cholesterol and risk of heart disease, as well as other conditions
Type of Fat Food Source Impact
Unsaturated Fats Olives, Nuts, Avocados, Olive oil, Sesame
Lower cholesterol
Omega-3-Fatty-Acids
Cold-water fish, flaxseed, soybeans, walnuts, canola oil
Lower risk for heart attack, improve immune system
Saturated Fats Tropical oils (palm, palm kettel, coconut), meat, butter, cheese, most milkNote: Leaner options will have less saturated fat
Increase cholesterol, raise risk of heart disease and other conditions
Transfat Some margarine, partially hydrogenated oils, packaged/fried foods, and some baked products (largest dietary source of transfat)
Source: Kidshealth.org
Good Fats
Bad Fats
Polyunsaturated Fats
Monounsaturated Fats
Sources: Vegetable oils, Salmon, Trout, Catfish, Mackerel, Flaxseed, Walnuts
Benefits: Lower cholesterol levels and reduce risk of heart disease
Sources: Olives, avocados, hazelnuts, almonds, brazil nuts, cashews, sesame seeds, pumpkin seeds, and olive, canola, and peanut oils
Risks: Higher cholesterol levels and elevated risk of heart disease Saturated Fats
Trans Fats
Sources: Animal products (meat, poultry skin, high-fat dairy, and eggs) and coconut and palm oils.
Sources: Fatty meats, fried foods, baked goods, cookies, icings, crackers, packaged snack foods, microwave popcorn, and some margarines
Rethinking MilkType of Milk Calories Total Fat
(g)Protein (g)
Calcium (% DV)
Fat Free Milk 90 0 9 30%
1% Low-fat Milk 120 2.5 11 35%
2% Reduced Fat Milk
130 5 10 30%
Whole Milk 160 9 8 25%
• Activity: Ask students to sample different types of milk. Show them that 3 glasses of low-fat milk would still have less total fat than one glass of whole milk, while having over 4x the protein and calcium.
Source: California WIC
Which has the most calories from sugar: Lemonade, Coke, or Orange Juice?
Can: 140 Calories20 oz. bottle: 240 Calories1 L Bottle: 400 Calories
8 oz. Serving: 140 Calories16 oz. Bottle: 260 Calories
8 oz. Serving: 96 Calories16 oz. Bottle: 192 Calories
Added Sugars: Rethink Your Drink
Type of Beverage Calories in 12 ounces
Calories in 20 ounces
Fruit punch 192 320
100% apple juice * 192 300
100% orange juice * 168 280
Lemonade 168 280
Regular lemon/lime soda 148 247
Regular cola 136 227
Sweetened lemon iced tea 135 225
Tonic water 124 207
Regular ginger ale 124 207
Sports drink 99 165
Unsweetened iced tea * 2 3
Diet soda (with aspartame) 0 0
Water 0 0
* These choices contain vitamins, minerals, and/or plant compounds Source: Centers for Disease Control
Gardening MaterialActivity: Preparing the Pizza Garden
Choose the size and location of the bed
Ensure maximum sun exposure
Create a circular bed with enough room for individual plants to grow based on requirements
Prepare the soil Remove weeds
Add in composted material to create a nutrient-rich growing environment
Install the edging Plastic edge for outer circle, with wooden dividers for individual “slices” or growing areas
Source: HGTV
Healthy Recipe: Chicken Fingers
Ingredients: 1 4-oz. boneless, skinless chicken breast, rinsed, patted dry, and sliced into strips or 4 1-oz boneless, skinless chicken tenders
1 egg or ¼ cup egg substitute or ¼ cup skim milk
1/3 cup cereal flakes, crushed (preferably cereal with 3g or more of fiber per serving) or Panko crumbs
Set-up/Prep: Preheat oven to 350º F (176º C).
Dip chicken strips into egg, egg substitute, or skim milk.
Roll dipped chicken in high-fiber cereal to coat.
Place coated strips on nonstick baking sheet.
Bake for 18 to 20 minutes, turning after 9 minutes, until chicken is done (it must be white, not pink, inside).
Key Nutritional Info: Serving size: 1 tender
227 calories, 30 g protein, 3 g fat, 0.8 g sat. fat Source: kidshealth.org
Module 3
Fruits & Vegetables: Key Sources of Vitamins
Classroom MaterialFruits and Veggies: Student Recognition and Initial Preferences
Nutritional Information and Serving Sizes
Gardening MaterialPlacing the plants
Installing the plants
Healthy Recipe: Mango & Banana Smoothie
Fruits and Veggies: Student Recognition and Initial Preferences
Activity: Ask students to list fruits and veggies that they know. Fill in responses that were not discussed in class to get a complete list.
Then have each student rate how much they like each fruit/vegetable on a scale of 1 (lowest) to 5 (highest)
Finally, ask each student how often they eat major fruits and vegetables on a scale of 1 (never) to 5 (always)
California WIC and FDA Nutritional Estimates
Fruits and Veggies: Nutritional Information and Serving Sizes
Activity: Ask students to write down all fruits they ate in the last 24 hours with approx. serving sizes
Hand out the color cards that correspond with fruits and veggies eaten by the students.
Review the nutritional benefits from each group, show the importance of eating fruits of different colors, and go through proper serving sizes
Activity: Have students identify best sources of Vitamin A, C, Potassium, etc. based on FDA estimates
Source: FDA Nutrition Information
Gardening Material (1)Activity: Placing the Plants
The tomato plants should have an entire “slice”, while up to three other plants can share a section
Source: HGTV
Gardening Material (2)Activity: Installing the Plants
With one hand, gently grasp the main stems of each plant, and with the other hand, tip the container upside down and gently squeeze or shake the container (Image 1) until the plant is released.
If the plant is root-bound, gently tease the outer roots apart (Image 2)
Plant the transplants at the same depth as they were in their containers, and firm the soil around the roots. Top-dress each plant with a handful or two of compost (Image 3).
Note: Plant tomatoes a little deeper than they were in the pot / bend and bury part of the stem for “trenching”
Source: HGTV Pizza Garden Guide
Healthy Recipe: Fruit Smoothie
Ingredients 2 cups 1% milk
1 fresh pitted seasonal fruit (berries, mango, peaches, etc)
1 small banana
2 ice cubes
Set-up/Prep Put all ingredients into a blender and blend until foamy. Kids can add more fruit and/or vegetables.
Key Nutritional Information:Serving Size: ¾ Cup
106 Calories, 2 g total fat, 1 g saturated fat, 157 mg calcium
Source: Delicious Heart-Healthy Latino Recipes
Module 4
Grains & Proteins
Classroom MaterialWhy whole grains?
Sources and key nutrients
Importance of proteins and natural sources
Proteins: Daily Requirements and Dietary Recommendations
Gardening Material Create Your Own Compost
Healthy Recipe: Fritatta
Why Whole Grains?Whole grains retain the fiber rich bran, the heart healthy germ, and the starchy endosperm while other grains only keep the endosperm after processing
Source: Whole Foods Market
Whole Grains: Sources and Key Nutrients
Types of whole grains include:Brown Rice Barley Whole wheat bread/tortillasOatmeal
Health Benefits: Great source of fiber & vitamins, can reduce the risk of heart disease, diabetes, and some forms of cancer
Goal: 50% of all grains should be whole
Activity: Teach students how to identify whole grain tortillas, breads, and cereals (cheerios vs. cornflakes) based on ingredients (WIC)
Source: California WIC
Proteins: Importance and Sources
Activity: Ask students to describe the importance of proteins as well as key sources in our diet
Role of Proteins: Supply the amino acid building blocks our cells need for growth, development, and other processes
Primary Sources:
Meats, poultry, and fish
Legumes (dry beans and peas)
Tofu, nuts, grains
Milk and milk products
Proteins: Daily Requirements and Recommendations
Most individuals easily reach target levels, but need to make lower-fat protein choices
Choose lean poultry & fish, trim excess fat, remove skinSubstitute pinto or black beans for meat in chili and tacos. Choose low-fat or fat-free milk, yogurt, cheese
Recommended Dietary Allowance for Protein
Age Group Grams of protein (daily)
Children ages 1 – 3 13
Children ages 4 – 8 19
Children ages 9 – 13 34
Girls ages 14 – 18 46
Boys ages 14 – 18 52
Source: CDC
Low-fat Protein Choices
Gardening MaterialReview significance of composting to build nutrient rich soil
Activity: Create Your Own Compost Take a 2-liter plastic soda bottle, cut its top off, and remove all labels. Poke holes around the middle section (to provide air to worms) and the bottom (to allow for drainage).
Place approximately 1 to 2 inches of moist, shredded newspaper in the bottle. Then place 1 to 2 inches of shredded lettuce on top of the newspaper. Continue alternating the layers until you reach the top of the bottle. Don’t pack the layers down or make the bedding too wet.
Add 10 to 12 red worms on top. Wrap black construction paper around the bottle and tape the ends together to form a tube that can be slipped on and off for viewing purposes.
Cover the top of the bottle with dark cloth and secure it with a rubber band to prevent light and flies from entering the compost.
Place the worm bottle on a tray for drainage purposes.
Add new food every three to four days and cover with more shredded newspaper. Spray to keep moist. You can add fruit and vegetable peels as well, but do not add foot faster than the worms can digest.
Add the compost/worm castings to the garden after a month or two. Lightly sprinkle them in the holes in which seeds are to be planted or around the new seedlings. Remember to replenish the worm bottle to keep the cycle going.
Source: Nutrition to Grow On Curriculum
Healthy Recipe: Spinach Salad
Ingredients8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing
1 8-ounce can beets, rinsed and sliced
1 cup carrots shredded
2 tablespoons chopped pecans, toasted
Set-up/Prep Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.
Key Nutritional Information:300 calories, 13 g fat ( 3 g sat , 6 g mono ), 26 g carbohydrates; 22 g protein; 8 g fiber
Source: www.eatingwell.com
Module 5
Portion Control & Healthy Snacking
Classroom MaterialPortion Control: Survey
What are appropriate portions for various foods?
Guide to Healthy Snacking
Build Your Own Healthy Snacks
Gardening MaterialMaintaining and Growing the Garden
Healthy Recipe: Hummus
Portion Control: Opening Survey1. How often do you Value-size, Supersize, Mega-size or “whatever-size” your burgers, sodas or fries?
a) Always
b) Sometimes
c) Never
2. When you eat a packaged snack or dessert (like chips, crackers, cookies, or ice cream) do you usually:
d) Take out what you want and then put the package away
e) Take out what you want, but leave the package out, in case you want more.
f) Eat straight out of the package, sometimes until nothing is left.
3. How often do you read the label on food packages to see what the serving size is?
g) Usually
h) Sometimes
i) Never
4. How often do you check the label to see how many calories are in a serving”?
j) Usually
k) Sometimes
l) Never
5. When you go to the movies, what size popcorn do you get?
m) The biggest tub they have
n) Medium size
o) Smallest
p) Don’t buy food at the movies Source: Texas WIC Portion Control Lessons
Appropriate Portion Sizes
“Eating with Our Eyes” leads to excess calories
Demonstration 1: Ask students to pour recommended serving size of juice (4-6 oz) into a pitcher and see how close they come
Demonstration 2: Ask students to make a PB&J sandwich with only 2 tablespoons of peanut butter (normal serving) and ask them to compare to their usual portion
Demonstration 3: Ask students to look at different tortilla sizes. Compare calories between tortillas (including whole grain options) and encourage students to eat smaller tortillas
Demonstration 4: Ask students how many serving sizes are in microwavable popcorn bags (2.5). Show how this compares to the whole bag of popcorn, which people eat individually
Activity: Have students select one area to improve portion sizes
Source: Texas WIC
Serving Size: 4-6 oz
Serving Size: 40% of bag
Serving Size: 2 tbsp
Guide to Healthy Snacking
Snacks are small meals that should add vitamins, minerals, and other nutrients with a low amount of added fat and sugar
Activity: Ask students what their favorite snacks are, how often they eat them, and if they are healthy/unhealthy. Review the table below for more comprehensive list of healthy and unhealthy snacks
Healthy Snacks Unhealthy Snacks
Yogurt (high in calcium) French fries (high fat, high salt)
Fruits (Vitamins A & C, fiber) Twinkie (high sugar, high fat)
Cheese (high calcium) Sunny delight (high sugar)
Cereal (low sugar & fat, high fiber, & whole grain) Cookies (high fat, high sugar)
Vegetables (low in sugar, low fat, high fiber, vitamins A, C, folic acid)
Nuts (low sugar, high protein, vitamins and minerals)
Hard boiled eggs (low sugar, high protein, vitamins and minerals)
Source: California WIC
Building Healthy, Tasty Snacks
Activity: Have students work together to make healthy and tasty snacks from different combinations of food groups
Meat Group (for growth)
Hardboiled eggLeftover meatChicken legPeanut butterNuts or seedsTofuBeans
Milk Group (for bones and teeth)
MilkCheese SlicesCheese SticksCottage CheeseYogurt Soy Milk
Grain Group (for energy)
PretzelsCheeriosKix cerealsBagelsRice cakesGraham CrackersTortillasBread, various kindsPopcorn, plain
Fruits and Vegetables(for vitality)
Fresh Fruit slices-Apple, Orange, melon Banana, Pear, grapesCanned fruit., applesauceStrawberriesSteamed cold vegetables-broccoli, cauliflowerFresh celery sticksFresh vegies-celery sticks, cucumber, snow peas, carrotsCherry tomatoes Frozen juice sticksJuice- fruit and tomato
Source: Snacks Count Pictures by Food Group (California WIC)
Gardening MaterialActivity: Maintaining & Growing the Garden
Water the plants properly Tomatoes need more water than the other plants, followed by basil and peppers; rosemary and thyme will need less water
Adding fertilizerDiluted liquid fish emulsion to replace soil nutrients
Remove weedsStudents should actively look for harmful weeds
Support tomatoes Tie plant stem to cage or wooden stake as it growsSource: Nutrition to Grow On, HGTV
Healthy Recipe: Turkey Tacos
Ingredients: 12 EatingWell Crispy Taco Shells
Lean Turkey Meat
3 cups shredded romaine lettuce
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces), diced tomatoes, prepared salsa & ¼ cup diced red onion
Set-up/Prep: To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.
Key Nutrition Info: 261 calories; 5 g fat ( 1 g sat , 1 g mono ); 38 mg cholesterol; 24 g protein; 5 g fiber
Source: Eatingwell.com
Module 6
Eating healthy when eating out
Classroom Material How bad is fast food?
Checklist for Eating Healthy Away from Home
Gardening Material Harvesting & Transplanting Seedlings
Healthy Recipe: Garden Pizza
How unhealthy is fast food?
Activity: Ask students where they get fast food, how often they go, and what they typically order
Show students that there are 16 sugar cubes in a “small” 20 oz. soda
Show students that a Big Mac has 6 teaspoons of shortening fat (30 g total)
Source: Texas WIC
Eat Healthy Away from Home
Do
Order a kids meal
Share a meal with friends/family
Ask for no mayo, dressing on the side
Pack up half of a lunch/dinner in a to-go box before even starting the meal
Ask if you could get the lunch-sized portion of dinner dishes
Don’t
Supersize your meals unless you plan to share
Order the largest size of drinks or main courses
Go to all-you-can-eat buffetsSource: Texas WIC
Gardening MaterialActivity:
For the final lesson, students should gather whatever vegetables and herbs are ready to be harvested
They also should transplant seedlings from the greenhouse trays to garden plots in preparation for the next cycle
Healthy Recipe: Garden PizzaIngredients
1 pint cherry tomatoes, 2 tbsp tomato paste
8 fresh basil leaves, 2 tsp fresh oregano
¼ tsp salt, ½ tsp pepper, yellow cornmeal dusting
1 pound Easy Whole-Wheat dough
4 oz. fresh mozzarella cheese
3 tbsp grated parmesan cheese
4 baby zucchinis, 1 medium yellow bell pepper
Set-up/PrepPlace a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes
Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily
.Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust, making sure the underside is covered with cornmeal
Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.
Key Nutritional Information:375 calories; 9 g fat (5 g sat, 1 g mono ); 26 mg cholesterol; 58 g carbohydrates; 17 g protein; 8 g fiber; 531 mg sodium; Source:
Eatingwell,com
Next Steps
Class Schedule (best dates & times) for Spring pilot program
Recruit student volunteers at Stanford
Obtain all required materials needed for education, gardening, and cooking class components with help of EHP, Stanford Dining, and other community partners
Develop abridged nutrition education modules for short presentations at community centers, churches, and schools
Website updates
Key SourcesAHA Caloric/Dietary Requirements Table for Children and Adolescents: www.heart.org/HEARTORG/GettingHealthy/Dietary-Recommendations-for-Healthy-Children_UCM_303886_Article.jsp
California WIC: www.cdph.ca.gov/programs/wicworks/Pages/WICEducationMaterialsHealthyEating.aspx
Centers for Disease Control (CDC) Nutrition: www.cdc.gov/nutrition/
Delicious Heart-Healthy Latino Recipes : www.nhlbi.nih.gov/health/public/heart/other/sp_recip.pdf
Edible Schoolyard Project: www.edibleschoolyard.org
FDA Nutritional Labeling: www.fda.gov/Food/LabelingNutrition/
HGTV: www.hgtv.com/gardening/how-to-plant-a-pizza-garden/
Kids Health: www.KidsHealth.org
NIH (National Heart Lung and Blood Institute): www.nhlbi.nih.gov/health/public/heart/obesity/wecan/
Nutrition to Grow On: www.cde.ca.gov/ls/nu/he/nrttogrow.asp
Texas WIC: www.dshs.state.tx.us/wichd/nut/gnlessons-nut.shtm