Michael & Susan Dell Center for
Advancement of Healthy Living
CATCH Kick-Off Week
Classroom Teachers – 2nd Grade
DAY ONE – Session 1 – Fiber: The Amazing Stuff
TEKS: L.A. 2.1, 2.2, 2.3, 2.4, 2.9, & 2.14; Social Studies 2.18 & 2.19; Health 2.1 & 2.9
Learning Objectives:
Students will discover the importance of eating high-fiber foods
Students will identify foods that are high in fiber
Resources: Hearty Heart & His Class Plan a Party Story, F-I-B-E-R, pear, celery stalk, knife, CATCH
Home Letter 1
Lesson Design: Reading or Shared Time
Activity 1: Reading and discussing story events and characters. Can be done as a read aloud or as
a shared reading if story is made into poster. Discussing what is fiber. Teacher uses a
pear and celery to demonstrate fiber found in foods. Handout can be done as whole
group instruction or as a center activity.
DAY TWO – Session 3 – Fiber Graph
TEKS: L.A. 2.1, 2.2, 2.3, & 2.4; Math 2.11; Health 2.9
Learning Objectives:
Students will identify high-fiber snacks
Resources: High-Fiber Snacks Graph Poster
Lesson Design: Reading, Math, or Shared Time (Calendar Time)
Activity 1: Review fiber and foods with fiber. Students will identify high-fiber snacks and create a
class graph based upon student choices of high-fiber snacks. Encourage students to try
and eat a high fiber snack identified in the lesson.
EXTENSION: Students write about their favorite snack (L.A. 2.14).
DAY THREE – Session 7 – The Mystery Moo Juice
TEKS: L.A. 2.3, 2.12; Health 2.1
Learning Objectives:
To promote/encourage drinking low fat or skim milk
Resources: Handouts 1-7 (pgs.51-57)
Lesson Design: Language Arts, Reading, or Wellness Time
Activity 1: Discuss the different types of dairy products and the importance of consuming low fat
dairy products. Sorting activity: finding milk labels with lower fat contents.
EXTENSION: Have students bring in other milk labels (from home or from the cafeteria).
DAY FOUR – Session 8 – Deceptive Dairy
TEKS: L.A. 2.4, 2.12; Health 2.1
Learning Objectives:
To teach students about different types of dairy foods
To encourage/promote consuming lower fat dairy foods
Resources: Dairy poster (pgs.128-129), Handout 1 (p.62)
Lesson Design: Language Arts, Reading or Wellness Time
Activity 1: Review milk as a dairy product and different kinds of milk. Review and discuss the dairy
poster introducing different types of dairy products. Reinforce the recommended amount
of fat content for dairy products (2%). Students complete Deceptive Dairy handout to
help them identify lower fat dairy products.
DAY FIVE – Session 9 – “Very Dairy-licious”
TEKS: L.A. 2; Health 2.1, 2.12
Learning Objectives:
To practice reading, following, and preparing a recipe
To taste-test a low-fat dairy snack
Resources: Recipe selection from Snack Preparation Recipe and Evaluation Handout (pgs.68-70)
Lesson Design: Center Time or Reading Buddies
Activity 1: Explain and discuss the snack preparation procedures. Review healthy dairy food items,
e.g., low-fat. Lead class in following the snack recipe to prepare a healthy low-fat dairy
snack. EXTENSION: Have students write about why the snack was healthy or what their
favorite healthy snack is.