Eating Healthy from Farm to Fork

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Eating Healthy from Farm to Fork Powered By Docstoc
					Eating Healthy
      from Farm to Fork
     … Promoting School
Wellness
   Statewide Training – Grade 1
    July 22, 2008 & July 29, 2008
    Eating Healthy
                from Farm to Fork
                                            …
    Promoting School Wellness

Exploring the First Grade Curriculum
               • Focus in Grade 1 is more on Farm
                 connections

               • Review briefly all 8 lessons

               • More in depth
                   –   Grains
                   –   Milk
                   –   Meat & Beans
                   –   Physical Activity
         Eating Healthy
                     from Farm to Fork
                                          …
         Promoting School Wellness

            Exploring the Lessons
•   Lesson 1   MyPyramid for Kids
•   Lesson 2   Grains Fuel Our Body
•   Lesson 3   Vary Your Vegetables
•   Lesson 4   California Fruit Bowl
•   Lesson 5   Milk…A Calcium Rich Food
•   Lesson 6   Meats & Beans
•   Lesson 7   Food Safety
•   Lesson 8   Get Active
                  Eating Healthy
                              from Farm to Fork
                                                                                  …
                  Promoting School Wellness
                Lesson 1 – MyPyramid for Kids
Objectives                              Nutrition Competencies
Children will:                          •   Describe the main functions (e.g. energy and growth) of
•   Recognize MyPyramid for Kids            fat, carbohydrate, protein, vitamins, minerals, and water
    as a guide to healthy eating.       •   Describe what foods children should include most in
•   Identify the five food groups on        their diet
    MyPyramid for Kids.                 •   Describe how energy is obtained and expended during
•   Know children should eat foods          the day
    from each food group every day.     •   Know the different food groups of the current USDA
•   Identify farms and ranches as the       Guide for daily food choices and be able to classify
    source of healthy food.                 various foods into those groups
                                        •   Record foods consumed and classify the food choices
                                            using the current USDA Guide for daily food choices
                                        •   Role of the current USDA Guide for daily food choices as
                                            it related to personal eating habits
                                        •   Practice and explain how to prepare a simple healthy
                                            meal or snacks
                                        •   Develop and use effective communication skills
           Eating Healthy
                       from Farm to Fork
                                                   …
           Promoting School Wellness

Activity 1
 Getting to Know MyPyramid for Kids

   This activity introduces children to the MyPyramid for
Kids poster and shows them how it can be used to make
healthy food choices.
           Eating Healthy
                       from Farm to Fork
                                               …
           Promoting School Wellness

Activity 2
 Where 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.
                     Eating Healthy
                                 from Farm to Fork
                                                                                              …
                     Promoting School Wellness
Recipe Activity
    MyPyramid 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.
      Eating Healthy
                  from Farm to Fork
                                                    …
      Promoting School Wellness
          Making the Connection

Farm                              Cafeteria
•   Sing The Farmer Works         •   Local Foods
    the Farm                      •   Local Farmers
                                  •   Food Groups


Garden
•   Heirloom Gardens              Nutrition
                                  •   MyPyramid Bulletin
                                      Board
                                  •   Grocery Store Alphabet
                                  •   MyPyramid Tasting
                   Eating Healthy
                               from Farm to Fork
                                                                                   …
                   Promoting School Wellness
               Lesson 2 – Grains Fuel Our Body
Objectives                                     Nutrition Competencies
Children will:                                 •   Describe the main functions (e.g., energy and
•   Identify the position of the grain group       growth) of fat, carbohydrate, protein, vitamins,
    on MyPyramid.                                  minerals, and water
•   Identify at least three foods in the       •   Describe what foods children should include
    grain group.                                   most in their diet
•   Identify one reason why we need to         •   Describe how energy is obtained and expended
    eat foods from the grain group.                during the day
•   Tell how grains are grown and              •   Know the different food groups of the current
    prepared for eating.                           USDA Guide for daily food choices and be able
                                                   to classify various foods into those groups
                                               •   Role of the current USDA Guide for daily food
                                                   choices as it related to personal eating
                                               •   Practice and explain how to prepare a simple
                                                   healthy meal or snacks
                                               •   Develop and use effective communication skills
           Eating Healthy
                       from Farm to Fork
                                       …
           Promoting School Wellness

Activity 1
 Grains 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.
        Eating Healthy
                    from Farm to Fork
                                              …
        Promoting School Wellness

Activity 2
 The 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.
      Eating Healthy
                  from Farm to Fork
                                                  …
      Promoting School Wellness
           Making the Connection

Farm                              Cafeteria
•   Farm Machinery
                                  •   Grains on the Menu
•   Sing the Grains Song
                                  •   Baking Bread


Garden                            Nutrition
•   Grow Some Grains              •   Tasting Grains
•   Grains as Grass               •   Finding the Grains
                  Eating Healthy
                              from Farm to Fork
                                                                                 …
                  Promoting School Wellness
              Lesson 3 – Vary Your Vegetables
Objectives                             Nutrition Competencies
Children will:                         •   Describe the main functions (e.g. energy and growth)
•   Name at least three foods in the       of fat, carbohydrate, protein, vitamins, minerals, and
    vegetable soup.                        water
•   State one way vegetables help      •   Describe what foods children should include most in
    keep them healthy.                     their diet
•   Name parts of the plants we eat.   •   Know the different food groups of the current USDA
•   Name one vegetable they like to        Guide for daily food choices and be able to classify
    eat and one vegetable they will        various foods into those groups
    try next time it is offered.       •   Role of the current USDA Guide for daily food choices
                                           as it related to personal eating habits
                                       •   Practice and explain how to prepare a simple healthy
                                           meal or snacks
                                       •   Develop and use effective communication skills
            Eating Healthy
                        from Farm to Fork
                                                      …
            Promoting School Wellness

Activity 1
 Vegetable 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.
            Eating Healthy
                        from Farm to Fork
                                         …
            Promoting School Wellness

Activity 2
 To 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.
                 Eating Healthy
                             from Farm to Fork
                                                                          …
                 Promoting School Wellness

Recipe Activity
  Veggie 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!
      Eating Healthy
                  from Farm to Fork
                                                  …
      Promoting School Wellness
           Making the Connection
Farm                              Cafeteria
•   Visit a Farm or               •   Bring a Vegetable
    Community Garden
                                  •   Read Stone Soup
•   Visit a Farmers’ Market
                                  •   Rainbow Poster
•   Visit a Local Produce
    Stand
                                  Nutrition
Garden                            •   Create a Vegetable Soup
•   Plant a Bean                      Bulletin Board
•   Create a Wheel Barrow         •   Make a Rainbow
    Garden                        •   Taste Testing
•   Plan a Rainbow
                   Eating Healthy
                               from Farm to Fork
                                                                                    …
                   Promoting School Wellness
                Lesson 4 – California Fruit Bowl
Objectives                                Nutrition Competencies
Children will:                            •   Describe the main functions (e.g. energy and growth)
•   Identify at least three foods from        of fat, carbohydrate, protein, vitamins, minerals, and
    the fruit group.                          water
•   Identify fruits as a good source of   •   Describe what foods children should include most in
    vitamins and minerals needed for          their diet
    smooth skin, shiny hair, and          •   Know the different food groups of the current USDA
    sparkly eyes.                             Guide for daily food choices and be able to classify
•   Describe the physical attributes          various foods into those groups
    of several fruits.                    •   Role of the current USDA Guide for daily food choices
•   Identify that fruits                      as it related to personal eating habits
    contain the seeds                     •   Practice and explain how to prepare a simple healthy
    of a plant and                            meal or snacks
    seeds come in                         •   Develop and use effective communication skills
    many shapes,
    sizes and colors.
           Eating Healthy
                       from Farm to Fork
                                            …
           Promoting School Wellness

Activity 1
 Fruit 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.
           Eating Healthy
                       from Farm to Fork
                                                  …
           Promoting School Wellness

Activity 2
 Bringing in the Seeds

    Seeds come in all shapes and sizes. Foods from the
fruit, vegetable, grain and meat & beans 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.
      Eating Healthy
                  from Farm to Fork
                                                     …
      Promoting School Wellness
           Making the Connection
Farm                              Cafeteria
•   Orchards Then and Now         •   Fruit Bar
•   Blossom Beauty                •   Fruit Forms
•   U-Pick Fruit Stand            •   Fruit in the Meal

Garden
•   Seed Collection
                                  Nutrition
                                  •   Fruit Basket
•   Fruits in the Garden
                                  •   Fruit Graph
•   Container Fruits
                                  •   Nutrition Drawings
                   Eating Healthy
                               from Farm to Fork
                                                                                   …
                   Promoting School Wellness
               Lesson 5 – Milk…A Calcium Food
Objectives                               Nutrition Competencies
Children will:                           •   Describe the main functions (e.g. energy and growth)
•   Know that milk comes from dairy          of fat, carbohydrate, protein, vitamins, minerals, and
    cows and goats.                          water
•   Identify at least three foods from   •   Describe the amounts and types of food people need
    the milk group.                          at different ages (e.g. child vs. adult)
•   Name one benefit of drinking         •   Describe what foods children should include most in
    milk or consuming milk products.         their diet
•   Identify at least two of the steps   •   Know the different food groups of the current USDA
    involved in getting milk from the        Guide for daily food choices and be able to classify
    farm to the supermarket.                 various foods into those groups
                                         •   Role of the current USDA Guide for daily food choices
                                             as it related to personal eating habits
                                         •   Practice and explain how to prepare a simple healthy
                                             meal or snacks
                                         •   Develop and use effective communication skills
        Eating Healthy
                    from Farm to Fork
                                               …
        Promoting School Wellness

Activity 1
 Milk 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.
           Eating Healthy
                       from Farm to Fork
                                           …
           Promoting School Wellness

Activity 2
 Build 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 milk group foods every day.
      Eating Healthy
                  from Farm to Fork
                                                    …
      Promoting School Wellness
           Making the Connection
Farm                              Cafeteria
•   Dairy Farm Art                •   Dairy Decorations
•   Sing a Song                   •   Milk Bar
                                  •   Milk Chart

Garden                            •   Bone Power

•   What Do Cows Eat?
                                  Nutrition
                                  •   Shopping for Milk Group
                                      Foods
                                  •   Make Butter
                   Eating Healthy
                               from Farm to Fork
                                                                                  …
                   Promoting School Wellness
                      Lesson 6 – Meat & Beans
Objectives                              Nutrition Competencies
Children will:                          •   Explain what foods are of plant and which are of animal
•   Name at least three foods in the        origin
    meat & beans group.                 •   Describe the main functions (e.g. energy and growth) of
•   Know foods in the meat & beans          fat, carbohydrate, protein, vitamins, minerals, and water
    group provide protein to help       •   Describe what foods children should include most in
    them grow and build muscle.             their diet
•   Identify foods in this group from   •   Know the different food groups of the current USDA
    animal and plant sources.               Guide for daily food choices and be able to classify
•   Identify foods with the animal or       various foods into those groups
    plant they come from.               •   Role of the current USDA Guide for daily food choices as
•   Observe a soaked                        it related to personal eating habits
    bean seed and                       •   Practice and explain how to prepare a simple healthy
    identify the                            meal or snacks
    emerging plant.                     •   Develop and use effective communication skills
                                        •   Develop what plants and animals need for growth
           Eating Healthy
                       from Farm to Fork
                                                     …
           Promoting School Wellness

Activity 1
 Protein Foods/Matching Pairs

   Foods from the meat & beans 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.
           Eating Healthy
                       from Farm to Fork
                                       …
           Promoting School Wellness

Activity 2
 Beans, 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.
      Eating Healthy
                  from Farm to Fork
                                               …
      Promoting School Wellness
            Making the Connection
Farm                              Cafeteria
•   Visit a Local Livestock
    Operation                     •   Serve a Vegetarian
                                      Meal
•   Invite a Dry Bean Farmer to
    Your Classroom                •   Count the Bean Salad

•   Read Books about Bean         •   Protein Sleuths
    Productions                   •   From Farm to
                                      Cafeteria
Garden
•   Read One Bean by Anne         Nutrition
    Rockwell                      •   Classroom Mural
•   Native American Three         •   Nuts about Protein
    Sisters Garden
                                  •   Protein from the Sea
•   Tour a Garden Supply Store
                   Eating Healthy
                               from Farm to Fork
                                                                                  …
                   Promoting School Wellness
                       Lesson 7 – Food Safety
Objectives                              Nutrition Competencies
Children will:                          •   Practice and explain how to prepare a simple healthy
•   Demonstrate proper hand                 meal or snacks
    washing techniques.                 •   Develop and use effective communication skills
•   Identify at least one situation     •   Practice appropriate personal hygiene, including hand
    before or after which they should       washing, when preparing and eating food and explain
    wash their hands.                       why this is important
•   Describe how fresh food is          •   Know what food borne illnesses are and how these
    handled from the farm to the            illnesses are contracted
    table.                              •   Identify sanitation procedures that should be practiced
                                            when food is prepared to prevent food borne illnesses
                                        •   Identify two foods that must be stored at cool
                                            temperatures, e.g., refrigerator, freezer
                                        •   Describe how food is handled on its way from farm to
                                            table so it stays fresh
           Eating Healthy
                       from Farm to Fork
                                                  …
           Promoting School Wellness

Activity 1
 Helpful 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.
        Eating Healthy
                    from Farm to Fork
                                              …
        Promoting School Wellness

Activity 2
 Keeping 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.
      Eating Healthy
                  from Farm to Fork
                                                   …
      Promoting School Wellness
           Making the Connection
Farm                              Cafeteria
•   Farm Fresh                    •   Hand Washing before
•   Farm to Table                     Eating
•   Truck Loads                   •   Keep Cold Foods Cold
                                  •   Eggs, Eggs, Eggs
Garden
•   Produce Washing
    Station
                                  Nutrition
                                  •   To Market to Market
•   Safety Detectives in the
    Garden                        •   Field Trip to the Grocery
                                      Store
                                  •   Hand Washing Song
                    Eating Healthy
                                from Farm to Fork
                                                                                     …
                    Promoting School Wellness
                           Lesson 8 – Get Active
Objectives                                Nutrition Competencies
Children will:                            •   Practice and explain how to prepare a simple healthy
•   Identify physical activity as an          meal or snacks
    important element of a healthy        •   Describe a variety of physical activities they will help
    lifestyle.                                keep children physically fit
•   Describe a variety of physical        •   Identify and engage in physical activities that students
    activities that will keep them fit.       can enjoy and sustain for 30 minutes every day
•   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.
           Eating Healthy
                       from Farm to Fork
                                       …
           Promoting School Wellness

Activity 1
 Warm 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.
        Eating Healthy
                    from Farm to Fork
                                                …
        Promoting School Wellness

Activity 2
 Exercise 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.
      Eating Healthy
                  from Farm to Fork
                                                   …
      Promoting School Wellness
           Making the Connection
Farm                              Cafeteria
•   Past and Present              •   Fit Kids in the Cafeteria
•   Farm Machinery in the         •   Foods Then and Now
    Past
                                  •   Recycling and Composting

Garden
•   Warm up for the Garden        Nutrition
•   Helping Hands in the          •   Exercise Sticks for Recess
    Garden                        •   Exercise Sticks in the
•   Get Moving in the                 Classroom
    Garden                        •   Physical Activity is Good
                                      Because…
              Eating Healthy
                          from Farm to Fork
                                                                                    …
              Promoting School Wellness

                         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

				
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