Outline of Lesson You re the Chef Cabbage Salad

Outline of Lesson You’re the Chef: Cabbage Salad Roll-ups Unit 1, Lesson 6 Grade 1-3 Lesson Time: 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 Hand Washing and Critical Thinking Activity • Students will compare and contrast leaves and humans 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 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 60 Minutes 2. 3. 4. 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 • • • • Post-Class Teacher Responsibilities • 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. Wash hands and Critical Thinking Activity. Have learning teams wash hands while the rest of the class completes writing question. Assist in behavior management of students. Teacher Involvement During Class Make overhead of Food Label. Answer questions as a 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. 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. Writing Question: Compare leaves and humans. How are they the same? How are they different? • • Have students color leaf coloring pages Student Assessment Vocabulary Critical Thinking Activity Supplementary Activities 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 Reading in the Classroom Hughts, Meredith Sayles. Green Power: Leaf & Flower 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 Science 1.2 Understand how components, structures, organizations, and interconnections describe systems 1.3 Understand how interactions within and among systems cause changes in matter and energy Health and Fitness 1.4 Understand the relationship of nutrition and food nutrients to physical performance GLE 1.2.1 Understand that things are made of parts that go together Lesson Applications • Function of Leaves 1.3.8 Understand that living things need constant energy and matter • Function of Leaves: Photosynthesis 2.1 Recognize patterns of growth and development 1.4.1 Identify the nutrients provided by a variety of foods and describe how bodily functions and physical performance are affected by food composition 2.1.1 Describe the influence of nutrition on health and development *GLE not available at this time The following apply to all Health and Fitness GLEs: • Teach and Prepare Recipe: Recipe Chant • Healthy Meal: Vegetables and Oils • Review and Reflection: Plant Part Poster Communication 1.2 Listen and observe to gain and interpret information 3.2 Work cooperatively as a member of a group Writing 1.3 Apply writing conventions 2.2 Write for different purposes 2.3 Write in a variety of forms Reading 3.2 Read to perform a task • • Function of Leaves: Photosynthesis Teach and Prepare Recipe (in teams) *GLE not available at this time The following apply to all Writing EALRs: • Critical Thinking Activity 3.2.1 Understand information gained from reading to perform a specific task • Teach and Prepare Recipe 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 Cabbage Salad Roll-ups recipe for the class Overheads 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 Student Assessment and Answer Key Use plant part poster to explain photosynthesis process. (Draw it on the poster) Omit food labels. Use coloring pages instead of critical thinking activity as necessary. Teacher Handouts Changes for K and ELL Classes • • • • 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 Lesson Overview (5 Min) • Plant Part Poster • • • • Content Hang the Plant Part Poster. Today we are going to talk about leaves (show or draw 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. Have the class name leaves that we eat. Write them on the board or overhead. Ask the class, “If I stand here in the sunlight, can I magically make a peanut butter and jelly sandwich 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. Function of Leaves (5 Min) • • Introduction to leaves 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 Thinking Activity (15 Min) • • Review Hand Washing and Cooking Behaviors Critical Thinking Activity • • Ask students to remind you about the appropriate behaviors to cook in the classroom. Review where most germs on the hands tend to be for hand washing (knuckles, finger nails, back of hands). • Set up Cooking Trays Critical Thinking Activity • Teacher gives comparison between leaves and humans 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 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. • • • • • • 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. • Harvest Indoor Garden Teach and Prepare Recipe (25 Min) • Cabbage Salad Overhead • Recipe Chant Put up overhead of Cabbage Salad Roll-ups Recipe. • This is a leaf salad. Which ingredients are leaves? What other plant parts are in the salad today? • Point to each ingredient; hold it up in front of the class. 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) • 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. Knives • One of the most important things to know about 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. • Prepare Recipe in Learning Teams (15 min) Developed by WSU King County Extension - CHANGE Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3 • • Clean Up (5-10 Min) The Number 1 rule to remember is: 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 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 Plant Part Poster Developed by WSU King County Extension - CHANGE Unit 1, You’re the Chef: Cabbage Salad Roll-ups, 6, Grade 1-3 • • Photosynthesis Classroom Tasting Challenge • • we eat as possible and the key nutrient in the plant.) Review photosynthesis. Conduct the Classroom Tasting Challenge: After 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 Red cabbage Directions Chop ¼ cup red cabbage into small pieces and add to the bowl. Nutrient Fiber Vitamin C Chop Green cabbage Chop Chop ¼ cup green cabbage into small pieces and add to the Fiber bowl. Vitamin C Carrots Grate Grate ¼ cup carrot and add to the bowl. Vitamin A Measure Raisins (come from dried grapes) Measure 2 tablespoons of raisins and add to the bowl. Vitamin C Measure Sesame seeds Measure 1 teaspoon sesame seeds and add to the bowl. Protein Salad dressing Add & Stir Measure 1 tablespoon of dressing, add to the salad, and stir. Oils Chard leaves Roll Take 1 spoonful of the salad and put it on the chard leaf. Roll leaf and eat. 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 Dressing for the classroom (24 students) Ingredient Vegetable oil OIL Directions Measure 2 tablespoons of vegetable oil and add to a bowl. 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 Red cabbage Directions Chop ½ cup of red cabbage into small pieces and add to the bowl. Nutrient Fiber Vitamin C Chop Green cabbage Chop Chop ½ cup of green cabbage into small pieces and add to the bowl. Fiber Vitamin C Carrots Grate ½ cup of carrots and add to the bowl. Vitamin A Grate Raisins (come from dried grapes) Measure Measure ¼ cup of raisins and add to the bowl. Vitamin C Sesame seeds Measure Measure 1 tablespoon sesame seeds and add to the bowl. Protein Salad dressing (recipe follows) Add & Stir Make salad dressing, add to the salad, and stir. Oils Chard leaves Roll Take 1 spoonful of the salad and put it on the chard leaf. Roll leaf and eat. Vitamin A Vitamin C 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 Vegetable oil Directions 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