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Outline of Lesson
You’re the Chef: Cabbage Salad Roll-ups
Unit 1, Lesson 6
Grade 1-3
Lesson Time: 60 Minutes
Lesson Outline:
1. Function of Leaves
• Leaves take air, water and sunlight and convert them into food for the
plant through the process of photosynthesis
2. Hand Washing and Critical Thinking Activity
• Students will compare and contrast leaves and humans
3. Teach and Prepare Recipe
• Recipe Chant: learn the key nutrients in each ingredient
• Work in teams to prepare a healthy snack: Cabbage Salad Roll-ups
4. Healthy Meal: Vegetable and Fats, Sugars and Salt
• Learn where Cabbage Salad Roll-ups fit on our Healthy Meal Tray
• Learn serving sizes for the oils group
Student Learning Objectives:
By the end of this lesson students will:
• Know the functions and role of leaves, and at least 3 leaves that we eat.
• Understand the basic process of photosynthesis.
• Identify the key nutrients found in the Chard and Cabbage Salad recipe, and how these
nutrients help keep our bodies healthy.
References:
• Pranis, Eve and Cohen, Joy. Grow Lab: Activities for Growing Minds. National Gardening
Association, 1990.
• www.nutritiondata.com
This material funded in part by USDA-Food Stamp Program, state and local government agencies. Basic Food assistance helps people with low incomes.
Cooperative Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be
reported through your local Cooperative Extension office.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
You’re the Chef: Cabbage Salad Roll-ups
Overview (for Teacher)
Pre-Class Preparation • Pre-teach photosynthesis. Present a large diagram of
a leaf with parts labeled. Go over leaf parts and the
photosynthesis process.
• Suggestion: Have students start a leaf journal, they can
draw or make rubbings of different kinds of leaves.
Teacher Involvement During • Wash hands and Critical Thinking Activity. Have
Class learning teams wash hands while the rest of the class
completes writing question.
• Assist in behavior management of students.
Post-Class Teacher • Make overhead of Food Label. Answer questions as a
Responsibilities class.
Recipe
• Give students extra credit for making the Cabbage
Salad Roll-ups at home. Ask students how many of
them made the recipe with their family? Record the
number of students who made the recipe at home with
their families on the Classroom Tasting Challenge
checklist. Write the number of adults who made the
recipe with your students on the checklist next to the
row for that recipe.
• Note: For teachers working with CHANGE program
educators, make sure you record this information to
support grant requirements.
Vocabulary Leaves – part of a plant that grows from a stem, and is
usually flat and green. Leaves make food by the process
of photosynthesis.
Photosynthesis- how plants use energy from the sun to
turn water and air into food.
Vitamin A- vitamin found in red, orange, and dark green
plant foods that helps keep eyes healthy.
Critical Thinking Activity Writing Question: Compare leaves and humans. How are
they the same? How are they different?
Supplementary Activities • Have students color leaf coloring pages
• Student Assessment
Web Resources 5-A-Day fruits and vegetables:
www.5aday.com/html/educators/insights.php
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Suggested Books for Hughts, Meredith Sayles. Green Power: Leaf & Flower
Reading in the Classroom Vegetables (Plants We Eat). Lerner Publications, 2001.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
You’re the Chef: Cabbage Salad Roll-ups
EALR & GLE Alignment
EALR GLE Lesson Applications
Science
1.2 Understand how 1.2.1 Understand that things are • Function of Leaves
components, structures, made of parts that go together
organizations, and
interconnections describe
systems
1.3 Understand how 1.3.8 Understand that living • Function of Leaves:
interactions within and things need constant energy Photosynthesis
among systems cause and matter
changes in matter and
energy
Health and Fitness The following apply to all
1.4 Understand the 1.4.1 Identify the nutrients Health and Fitness GLEs:
relationship of nutrition and provided by a variety of foods • Teach and Prepare
food nutrients to physical and describe how bodily Recipe: Recipe Chant
performance functions and physical • Healthy Meal:
performance are affected by Vegetables and Oils
food composition • Review and
2.1 Recognize patterns of 2.1.1 Describe the influence of Reflection: Plant Part
growth and development nutrition on health and Poster
development
Communication *GLE not available at this time
1.2 Listen and observe to • Function of Leaves:
gain and interpret information Photosynthesis
3.2 Work cooperatively as a • Teach and Prepare
member of a group Recipe (in teams)
Writing *GLE not available at this time The following apply to all
1.3 Apply writing conventions Writing EALRs:
2.2 Write for different • Critical Thinking
purposes Activity
2.3 Write in a variety of forms
Reading
3.2 Read to perform a task 3.2.1 Understand information • Teach and Prepare
gained from reading to perform Recipe
a specific task
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
You’re the Chef: Cabbage Salad Roll-ups
Preparation Outline
Activity Supplies Introduction
• 3-4 different leaves we eat (chard, kale, and lettuce)
• Plant Part Poster
Cooking Activity
• 6 copies of graphic recipe in plastic sheet covers (1 per
learning team)
• 6 plastic cooking trays (1 per learning team)
• 6 kid knives (1 per learning team)
• 6 cutting boards (1 per learning team)
• 6 measuring cups - 1/2 cup dry measure (1 per
learning team)
• 6 tablespoons (1 per learning team)
• 6 plastic bowls (1 per learning team)
• 6 stirring spoons (1 per learning team)
• Washcloth and drying towels
• Dish soap
Food Preparation (per learning team)
• ½” thick slice of red cabbage
• ½” thick slice of green cabbage
• ½ of a large carrot
• 1 cup of raisins in a plastic bag: keep this with you and
when the student are ready have them measure what
they need while you oversee.
• 1 cup of sesame seeds in a plastic bag: keep this with
you and when the students are ready have them
measure what they need while you oversee.
• Salad dressing (pre-made for the whole class): keep
this with you and when the students are ready have
them measure out what they need while you oversee.
Healthy Meal
• Plastic lunch tray
• 2 food models from vegetable group (1 example of
cooked and 1 example of raw)
• 1-2 food models from the oils group (1 tablespoon of
salad dressing)
• 1 food model from milk group
• 1 food model from meat and beans group
Review
• Plant Part pictures of leaves
• Plant Part Poster
• Classroom Tasting Challenge checklist
Overheads Cabbage Salad Roll-ups recipe for the class
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Student Handouts • Cabbage Salad Roll-ups recipe for the family
• Leaf coloring pages from Dole-5-a-day (for K and ELL)
from:
http://www.dole5aday.com/MusicAndPlay/Play/Crayola
Draw/P_CrayolaDraw.jsp
Teacher Handouts • Student Assessment and Answer Key
Changes for K and ELL • Use plant part poster to explain photosynthesis
Classes process. (Draw it on the poster)
• Omit food labels.
• Use coloring pages instead of critical thinking activity
as necessary.
Rainy Day Activity Supplies None
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
You’re the Chef: Cabbage Salad Roll-ups
Outline Content
Lesson Overview (5 Min) • Hang the Plant Part Poster.
• Today we are going to talk about leaves (show or draw
• Plant Part Poster on plant part poster).
• Show pictures and write name of leaves on board.
• Hold up 3-4 different leaves (chard, kale, and lettuce)
and explain that we will learn about the function of
leaves, why leaves are good for us to eat, and prepare
a leaf-based recipe.
Function of Leaves (5 Min) • Have the class name leaves that we eat. Write them on
the board or overhead.
• Introduction to leaves • Ask the class, “If I stand here in the sunlight, can I
magically make a peanut butter and jelly sandwich
• Photosynthesis appear in my stomach?” (No) Plants can magically
make their own food. They are the only creatures in
the world that can do this. They take sunlight, air, and
water, and voila! instant plant food.
• Leaves are food factories for the plant. They take the
ingredients in their recipe (air, water, and sunlight) and
make them into food that the plant needs in order to
grow.
• This is called photosynthesis.
* Depending on your class level you
may want to go into more detail.
Details of Photosynthesis (Optional):
• Sunlight strikes the plant and chlorophyll, a green
pigment in the plant, traps the light energy.
• The leaves absorb energy from the sun and convert
water and carbon dioxide into energy-rich sugar called
glucose.
• This plant sugar is the source of food used by most
plants.
• The plant releases oxygen into the air and absorbs
more carbon dioxide to continue the process of
photosynthesis.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Hand Washing & Critical • Ask students to remind you about the appropriate
Thinking Activity (15 Min) behaviors to cook in the classroom.
• Review where most germs on the hands tend to be for
• Review Hand Washing hand washing (knuckles, finger nails, back of hands).
and Cooking Behaviors
Critical Thinking Activity
• Critical Thinking • Teacher gives comparison between leaves and humans
Activity writing assignment (can be written in leaf journal) and
calls on learning teams to wash hands.
• As teacher has students wash hands, set up the
• Set up Cooking Trays Cooking Trays for making the recipe.
• Put Cooking Tray on each learning team table. Tell
students not to touch the trays until they have
instructions about how to prepare the recipe.
• Harvest Indoor Garden • Explain to class that we are going to harvest some food
from our gardens to use in our recipe.
• Students harvesting plants should WASH THEIR
HANDS before harvesting.
• Harvest some leaves from the indoor gardens with
scissors.
• Leave some plants (you're just thinning them).
• Wash harvested plants in sieve.
• Reference skit from the “Seeds” lesson (lesson 3) and
have students discuss why plants need space.
Teach and Prepare Recipe Put up overhead of Cabbage Salad Roll-ups Recipe.
(25 Min) • This is a leaf salad. Which ingredients are leaves?
What other plant parts are in the salad today?
• Cabbage Salad • Point to each ingredient; hold it up in front of the class.
Overhead Point to the nutrient column, ask the students why each
of these nutrients are important. (only take 1 answer for
each nutrient and give further explanation for each)
• Recipe Chant • Say the ingredient, the plant part that it is, the vitamin
it's high in, and point to the body part it helps. Have
students repeat. Example:
o "Chard." (repeat) "Leaf." (repeat) "Vitamin A"
(point to eyes) (repeat).
o “Cabbage.” (repeat) “Leaf.” (repeat) “Vitamin C”
(point to skin) (repeat), “and Fiber” (rub belly)
(repeat)
o Repeat for all recipe ingredients.
• Prepare Recipe in Knives
Learning Teams (15 • One of the most important things to know about
min) cooking is how to use your knife safely (demonstrate
proper cutting and how to pass a knife to someone
else safely). These knives are small but they are very
sharp.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
• The Number 1 rule to remember is:
• Clean Up (5-10 Min) NEVER POINT YOUR KNIFE AT YOURSELF OR
ANYONE ELSE.
If you do not follow this rule then you cannot work with
knives in class anymore. This is very important. We
get special permission to bring these knives into class
for cooking and if anyone is hurt because they did not
follow directions we may not be able to use them
anymore.
• Have each learning team follow the directions to
prepare the Cabbage Salad Roll-ups. Assign each
student a specific task or ask teacher to.
• Demonstrate rolling the chard leaves “like a burrito”.
• Emphasize the importance of following directions.
Refer to Cabbage Salad Roll-ups Recipe.
• Enjoy recipe with class!
• Leave 5-10 Minutes for clean-up. Have students clean
up after themselves.
Healthy Meal: Vegetables and Healthy Meal: Vegetables
Oils (5 Min) • Hold up Healthy Meal tray (should already have
protein, Calcium and one vegetable). Where does the
Cabbage Salad Roll-ups recipe go on our Healthy
Meal? (The vegetable group). Place the second
vegetable food model on the tray.
• Show the food model(s) for oils. Explain that dressing
or cooking oils that we use on our vegetables belongs
in the oils category.
Serving Sizes
• We need to eat at least 3 Cups of fruits and vegetables
a day. (1 serving equals ½ cup.)
• When we use dressing, a serving size is 1 tablespoon.
Nutrition Information
• Explain that our recipe has a lot of Vitamin A, Vitamin
C, and Fiber (have them point to each body part as you
say each nutrient). The vegetable and fruit groups are
highest in these important nutrients.
Review and Reflection • Plant Part Learning Contract: Hang contract in
front of the class. Ask students to name some leaves
we eat. As they name leaves, hand them cards with
• Plant Part Poster leaf pictures. Ask students to come up and tell the
class what plant they have, what nutrient it is high in,
and how that nutrient helps our bodies. Have them
tape that picture on to the poster by that plant part.
(Goal is for students to identify as many leaves that
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
we eat as possible and the key nutrient in the plant.)
• Photosynthesis • Review photosynthesis.
• Classroom Tasting • Conduct the Classroom Tasting Challenge: After
Challenge tasting the Cabbage Salad Roll-ups recipe, ask
students to raise their hands to show you how many
students tasted, liked or did not like the recipe. Record
the number of students who raise their hands in the
appropriate column on your Classroom Tasting
Challenge checklist, out of the total number of students
in class that day.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Lesson Materials
You’re the Chef:
Cabbage Salad Roll-ups
• Leaf Pictures for Plant Part Poster
• Cabbage Salad Roll-ups Recipe for the
Classroom
• Cabbage Salad Roll-ups Recipe for the
Family and Food Label
Supplementary Activities
• Student Assessment
• Assessment Answer Key
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Pictures for Plant Part Poster Review
Cabbage Vitamin C Kale Vitamin A
Lettuce Fiber Spinach Vitamin C
Vitamin A
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Cabbage Salad Roll-ups for the class
Serves 1 learning team of 4-6 students
Ingredient Directions Nutrient
Red cabbage Chop ¼ cup red cabbage into
small pieces and add to the Fiber Vitamin C
Chop
bowl.
Green cabbage Chop ¼ cup green cabbage
into small pieces and add to the Fiber Vitamin C
Chop
bowl.
Carrots Grate ¼ cup carrot and add to Vitamin A
the bowl.
Grate
Raisins (come from dried Measure 2 tablespoons of Vitamin C
grapes) raisins and add to the bowl.
Measure
Sesame seeds Measure 1 teaspoon sesame Protein
Measure
seeds and add to the bowl.
Salad dressing Measure 1 tablespoon of Oils
Add & Stir
dressing, add to the salad, and
stir.
Chard leaves Take 1 spoonful of the salad Vitamin C Vitamin A
and put it on the chard leaf.
Roll
Roll leaf and eat.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Dressing for the classroom (24 students)
Ingredient Directions
Vegetable oil Measure 2 tablespoons of
vegetable oil and
add to a bowl.
OIL
Rice Vinegar Measure 1 tablespoon of rice
vinegar and add to
the bowl.
Tamari or soy sauce Measure 1 tablespoon of tamari or
soy sauce and add
to the bowl.
Honey Measure 1 teaspoon of honey and
add to the bowl.
Oranges Squeeze 1 tablespoon of juice
from an orange and add to the
bowl. Whisk together ingredients
and pour over salad.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Cabbage Salad Roll-Ups for the Family
Makes 8 Roll-Ups
Ingredient Directions Nutrient
Red cabbage Chop ½ cup of red cabbage into small
pieces and add to the bowl. Fiber Vitamin C
Chop
Green cabbage Chop ½ cup of green cabbage into
small pieces and add to the bowl. Fiber Vitamin C
Chop
Carrots Grate ½ cup of carrots and add to the Vitamin A
bowl.
Grate
Raisins (come from dried grapes) Measure ¼ cup of raisins and add to Vitamin C
the bowl.
Measure
Sesame seeds Measure 1 tablespoon sesame seeds Protein
and add to the bowl.
Measure
Salad dressing (recipe follows) Make salad dressing, add to the Oils
salad, and stir.
Add & Stir
Chard leaves Take 1 spoonful of the salad and put Vitamin A Vitamin C
it on the chard leaf. Roll leaf and eat.
Roll
This material funded in part by USDA-Food Stamp Program, state and local government agencies. Basic Food assistance helps people with low incomes.
Cooperative Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be
reported through your local Cooperative Extension office.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Dressing for the Family
Ingredient Directions
Vegetable oil Measure 2 tablespoons of
vegetable oil and add to a bowl.
OIL
Rice Vinegar Measure 2 tablespoons of vinegar
and add to the bowl.
Tamari or soy sauce Measure 1 tablespoon of tamari or
soy sauce and add
to the bowl.
Honey Measure 1 teaspoon of honey and
add to the bowl.
Oranges Squeeze 1 tablespoon of juice
from an orange and add to the
bowl. Whisk together ingredients
and pour over salad.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Cabbage Salad Roll-ups with Dressing
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Student Assessment
You’re the Chef: Cabbage Salad Roll-ups
Name:_____________________________________ Date:__________________
1. Draw a picture of two different leaves.
2. Cabbage leaves are high in Vitamin _____.
3. What is the job of a leaf in a plant?
4. In small learning groups explain how air, water and sunlight make food.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
Assessment Key
You’re the Chef: Cabbage Salad Roll-ups
1. Drawing of two leaves.
2. Vitamin C
3. To make food for the plant.
4. Explanation that includes plants turn water, air and sunlight into food.
Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3
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