Eating Healthy
from Farm to Fork
… Promoting School
Wellness
Grade 2
Revised 2013
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Exploring the Second Grade Curriculum
• Focus in Grade 2 is a mix of Farm
and Garden connections
• Children will:
– Expand their consumption of vegetables,
fruits, and grains.
– Expand the variety of their diets.
– Recognize MyPlate and identify it as a
guide to healthy eating and exercise.
– Increase their understanding of the food
continuum from farm production to
consumption.
Eating Healthy
from Farm to Fork
Promoting School Wellness
Exploring the Lessons
•
•
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•
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Lesson 1
Lesson 2
Lesson 3
Lesson 4
Lesson 5
Lesson 6
Lesson 7
Lesson 8
MyPlate
Vary Your Vegetables
Fruit
Grains Get You Going!
Vary Your Protein Choices
Dairy…Calcium Rich Foods
Food Safety
Fitness is Fun
…
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Standards-based Materials
• Integrate nutrition education into ageappropriate, grade-based lessons
• Based on the State Department of
Education (SDE) Health Education
Framework, 2003
• Designed to meet the 2009 Health
Content Standards and 2010 SDE
Nutrition Competencies
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Standards-based Materials
• Correlated to the CA Common Core
Content Standards for:
– English and Language Arts
– Mathematics
• Correlated to CA Content Standards for:
– Science
– History and Social Studies
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 1 – MyPlate
Objectives
Children will:
•
•
•
•
•
Recognize MyPlate as a guide to
healthy eating and classify foods
according to the five food groups.
Know the benefits of eating foods
from each of the five food groups.
Demonstrate how to use MyPlate
to plan a balanced meal.
Learn the phase “MyPlate is
healthier than on the side” as a
means for making healthier food
choices.
Identify characteristics of rural,
suburban, and urban
environments.
Healthy Content Standards – Nutrition
and Physical Activity
1.1 N Classify various foods into appropriate food groups.
1.4.N List the benefits of healthy eating (including beverages
and snacks).
1.7 N Identify a variety of healthy snacks.
1.9 N Explain how both physical activity and eating habits can
affect a person’s health.
Nutrition Competencies
1.b. Classify various foods into appropriate food groups.
1.b. Identify a variety of healthy snacks.
1.f. Explain how both physical activity and eating habits can affect
a person’s health.
1.f. List the benefits of healthy eating including beverages and
snacks.
Eating Healthy
from Farm to Fork
Promoting School Wellness
Activity 1
Exploring
MyPlate
In this lesson, children learn
which foods go on MyPlate and
which foods are considered
sometimes foods and taught the
phrase “on the side” to indicate
these foods should not be a
regular part of a healthy plate.
Children use this information to
plan a healthy meal.
…
Eating Healthy
from Farm to Fork
Promoting School Wellness
Activity 2
Rural, Suburban & Urban
Land use is and will continue to be an
important social, political and economic
issue for Californians. Helping children
understand the concepts of rural,
suburban, and urban land use will help
them make more informed decisions as
they move into adulthood.
…
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
Cafeteria
•
Farming Then and Now
•
Do We Measure Up?
•
Rural Resident
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Five Food Group Colors
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Shrinking Farms
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Taste It Day
Garden
Nutrition
•
Graph a Garden
•
Five Food Group Poster
•
Soil Samples
•
•
Seasonal Garden in the
Classroom
What’s Missing Bulletin
Board
•
MyPlate Relay
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 2 – Vary Your Vegetables
Objectives
Children will:
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•
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•
•
Describe phytochemicals as
nutrients in vegetables that fight
to keep up healthy.
Describe the benefits of eating
different colors of vegetables
Know they should eat a variety of
vegetables every day for good
health.
Describe germination as a
process where a one cell baby
plant (embryo) grows and
pushes out of the seed coat.
Identify light, warmth, and
moisture as being needed for
plant germination and growth.
Healthy Content Standards –
Nutrition and Physical Activity
1.1 N Classify various foods into appropriate food groups.
1.4.N List the benefits of healthy eating (including
beverages and snacks).
1.7 N Identify a variety of healthy snacks.
Nutrition Competencies
1.b. Classify various foods into appropriate food groups.
1.b. Identify a variety of healthy snacks.
1.f. List the benefits of healthy eating including
beverages and snacks.
Eating Healthy
from Farm to Fork
Promoting School Wellness
Activity 1
Phyto Frenzy
We already know that vegetables
contain vitamins, minerals, and fiber,
but the big news is that they also
contain phytochemicals.
Phytochemicals are natural
substances found in plants that fight
to protect your health.
…
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 2
Salad Hands
Having the students
sprout seeds and watch the growing process provides them
a hands-on opportunity to learn what elements plants need
to grow. Children review their prior knowledge of the
vegetable group from MyPlate and “plant” five different
vegetable seeds from each of the color groups. The
concept of germination is introduced and observed.
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
Cafeteria
•
Sing a Song
•
A Color a Day
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Plan a Field Trip
•
Create Posters
•
Color/Phyto Cards
Garden
•
Plant the Seeds
Nutrition
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Vegetables from Seeds
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Create a Chart
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Seed Hunt
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Create a Rainbow
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Bring a Veggie to School
•
Make a Living Rainbow
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 3 – Fruit
Objectives
Children will:
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Identify the health benefits
provided by foods from the
fruit group such as smooth
skin, good eyesight, and
healthy hair.
Identify healthy and less
healthy choices from fruit
group foods.
Understand how limits on
resources affect production
and consumption.
Healthy Content Standards – Nutrition
and Physical Activity
1.1 N Classify various foods into appropriate food
groups.
1.4.N List the benefits of healthy eating (including
beverages and snacks).
1.7 N Identify a variety of healthy snacks.
Nutrition Competencies
1.b. Classify various foods into appropriate
groups.
1.b. Identify a variety of healthy snacks.
1.f. List the benefits of healthy eating including
beverages and snacks.
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 1
How Do You Eat Your Fruit?
In this activity, children learn how to make healthy fruit
group choices. They examine and compare 100% fruit
juices and fruit drink
Eating Healthy
from Farm to Fork
Promoting School Wellness
Activity 2
Producers and Consumers
In this lesson, children learn how
limits on resources affect production
and consumption. Every year farmers
must decide what they will plant and
harvest. Their decisions are based
on consumer demand and available
resources. This lesson builds on the
concept of land use introduced in
Lesson 1.
…
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
Cafeteria
•
Trace the Past
•
Then and Now
•
Read Johnny Appleseed
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Favorite Fruits
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Orchard Collection
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Fruit Smoothies
Garden
•
Math in the Garden
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Plant Fruit Trees
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Plant Fruit in the Garden
Nutrition
•
Healthy Choices Bulletin
Board
•
Label Reading
•
Fruit Commercial
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 4 – Grains Get You Going!
Objectives
Children will:
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•
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•
Identify the grain group on
MyPlate and know foods from
this group supply energy to the
body for both physical and
mental work.
Identify at least two reasons
why eating breakfast is
important.
Identify at least three healthy
food choices from the grain
group.
Explain that soils differ in color,
texture, and ability to support
the growth of many kinds of
plants.
Healthy Content Standards – Nutrition
and Physical Activity
1.1 N Classify various foods into appropriate food groups.
1.3 N Describe the benefits of eating a nutritious breakfast every
day.
1.4.N List the benefits of healthy eating (including beverages
and snacks).
1.7 N Identify a variety of healthy snacks.
Nutrition Competencies
1.b. Classify various foods into appropriate food groups.
1.b. Identify a variety of healthy snacks.
1.c. Describe how energy is obtained and expended during the
day.
1.f. Discuss the benefits of eating a nutritious breakfast.
1.f. List the benefits of healthy eating including beverages and
snacks.
Eating
Eating Healthy
Healthy
from
from Farm
Farm to
to Fork
Fork
Promoting
Promoting School
School Wellness
Wellness
Activity 1
Make Time to Refuel
Children will review the phrase “Better
at the Bottom” and discuss whole grains.
They will learn how food fuels our bodies
and the importance of eating at regular
intervals.
…
…
Eating
Eating Healthy
Healthy
from
from Farm
Farm to
to Fork
Fork
Promoting
Promoting School
School Wellness
Wellness
Activity 2
Soil Made My Breakfast
As we learned in Activity 1, grain group
foods are a common component of
breakfast meals. A wide variety of grains
are grown in California. Grain plants, just
like other plants, have unique soil needs to
support optimal growth. In this activity,
children learn about soil and its important
role in growing food. Children also learn
about soils in relation to land use.
…
…
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
•
Visit a Farm
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Invite Farmers from
Different Parts of the
County
•
Guest Speaker
•
Adopt a Farmer for a
Month
Garden
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Test the Soil
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Growing Grass
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Improve the Soil
Cafeteria
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Speaker on Breakfast
Poster Contest
Break Menu
Record Breakfast
Nutrition
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Create a Bulletin Board
Healthy Breakfast List
Guest Speaker
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 5 – Vary Your Protein Choices
Objectives
Children will:
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Name at least five Protein
Group foods.
Identify which Protein Group
foods are healthier choices.
Identify protein as an
essential nutrient needed for
healthy growth and muscle
development.
Identify a census as a
process for counting and
recording data.
Identify one reason farmers
count their animals and
crops.
Healthy Content Standards – Nutrition
and Physical Activity
1.1 N Classify various foods into appropriate food
groups.
1.4.N List the benefits of healthy eating (including
beverages and snacks).
1.7 N Identify a variety of healthy snacks.
Nutrition Competencies
1.b.Classify various foods into appropriate food
groups.
1.b. Identify a variety of healthy snacks.
1.f. List the benefits of healthy eating including
beverages and snacks.
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 1
Vary Your Protein Choices
In this lesson children review the animal
and plant source foods that make up the
Protein Food group. They discuss the
importance of eating protein rich foods for
healthy muscle development. Working in
pairs, they analyze the school lunch menu
for protein sources.
Eating Healthy
from Farm to Fork
Promoting School Wellness
Activity 2
Counting on Agriculture
Children are introduced to the
concept of a census. Every five
years a census is conducted of the
nations’ agriculture to determine
how much and how many different
agricultural crops are grown in the
United States. In this lesson,
children will conduct their own
census.
…
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
Cafeteria
•
Agricultural Commissioner
•
Cafeteria Counts
•
Agricultural Census Data
•
School Lunch Menu
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Math on the Farm
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Protein Group Mural
Garden
•
Garden Census
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Math in the Garden
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Garden Planning
Nutrition
•
Protein Snacks
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Exercise our Muscles
•
Heart Healthy
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 6 – Dairy…Calcium Foods
Objectives
Children will:
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•
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Identify Dairy Group
foods and know these
foods provide calcium
for healthy bones and
teeth.
Identify at least three
milk products that are
low in fat and three that
are high in fat.
Identify there are
different breeds of dairy
cows.
Healthy Content Standards – Nutrition
and Physical Activity
1.1 N Classify various foods into appropriate food
groups.
1.4.N List the benefits of healthy eating (including
beverages and snacks).
1.7 N Identify a variety of healthy snacks.
Nutrition Competencies
1.b. Classify various foods into appropriate food
groups.
1.b. Identify a variety of healthy snacks.
1.f. List the benefits of healthy eating including
beverages and snacks.
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 1
Take a Look at Milk Fat
Milk is an animal product that contains
animal fats. Over consumption of animal-fats
is not healthy for your heart. This activity introduces the
concept of milk-fat. The children will get to see the fat
component of milk by making butter. The activity reinforces
what the children have learned about the milk group on
MyPlate, the importance of calcium, and the message “Go
low-fat or fat-free” and “sometimes foods on the side”.
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 2
Dairy Cows Up Close
The various types of milk and milk
products available in the supermarket today
originate from milk produced by dairy cows.
This activity teaches the children many
interesting facts about cows through the
reading of COW, a fun and informative book.
Children will also learn that dairy cows come
in different shapes and sizes and originated
in different parts of the world.
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
Cafeteria
•
Tour a Dairy Farm
•
How Many Cartons Sold?
•
Virtual Tour
•
Milk Bar
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Milk
•
Milk Makes a Body Good
Garden
Nutrition
•
What Do Cows Eat?
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•
Compost Pile
Class Milk Consumption
at Breakfast
•
Gardens of the World
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Milk Mural
•
Bones & Teeth
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 7 – Food Safety
Children will:
Health Content Standards – Nutrition
and Physical Activity
•
Identify germs as organisms that
can multiply and contaminate food.
1.6 Describe how to keep food safe from harmful germs.
•
Identify perishable and
nonperishable foods and know
where to store each
Nutrition Competencies
Objectives
•
Identify the danger zone as when
perishable foods are most at risk of
spoiling.
•
Know foods should only be in the
danger zone for two hours.
•
Know how to keep their bag lunch
foods safe.
7.0 Demonstrate safe practices for handling and preparing
foods at school.
1.g. Identify examples of foods that must be stored at cool
temperatures, in the refrigerator or freezer.
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 1
Multiplying Germs
Germs are everywhere.
Germs multiply and can be
transferred easily between things and people. Germs
multiply faster in certain environments. Germs can
double in numbers every 20 minutes, quickly
rendering some food unsafe to eat in as little as two
hours. Children explore how germs multiply and learn
about the danger zone for storing and handling food.
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Activity 2
Making My Lunch Safe
Increasingly, children are involved
in preparing snacks and lunches. In
this activity, they practice selecting
items for a healthy lunch and then
learn ways to keep the lunch safe and
fresh. The “Stop Those Germs”
Game is a fun way for the children to
review what they have learned in the
two activities on food safety.
Stop those
Germs!
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
Cafeteria
• Invite a Farmer
• Organic Food
• Markets
•
Cafeteria Tour
•
Cafeteria Deliveries
•
Restaurant or Food
Service Speaker
Garden
Nutrition
• Safety First
• Wash Produce
•
Field Trip to the Grocery
Store
•
Packing Food for Picnics
or Delivery
•
Use a Thermometer
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 8 – Fitness is Fun
Objectives
Children will:
•
•
•
•
•
Learn new ways to be physically
active.
Describe one example of an
aerobic, strength, and flexibility
physical activity.
Understand the concept of
hydration and the importance of
drinking water when you
exercise.
Set one personal physical activity
and one healthy food choice
goal.
Learn how to track their fitness
goals.
Healthy Content Standards – Nutrition
and Physical Activity
1.5 N Describe the benefits of drinking water in amounts
consistent with current research-based health
guidelines.
1.8 N Identify and explore opportunities outside of school
for regular participation in physical activity.
1.9 N Explain how both physical activity and eating
habits can affect a person’s health.
6.1 N Set a short-term goal to choose healthy foods for
snacks and meals.
6.2 N Set a short-term goal to participate daily in
vigorous physical activity.
Nutrition Competencies
1. b Identify physical activities that students can enjoy and
sustain for 30 minutes every day.
1. c. Describe a variety of physical activities that will help
keep children physically fit.
Eating Healthy
from Farm to Fork
Promoting School Wellness
Activity 1
Moving More
Children learn how different
types of physical activities help
their bodies. They brainstorm a
variety of ways to increase the
amount of physical activity they
take part in. They learn the words
aerobic, strength, flexibility, and
hydration, and practice all three
types of physical activities.
…
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 2
Set a Goal
Children will learn how to
set goals. Through this
process, children will review
what has been learned
throughout the curriculum
about using MyPlate as a
guide to keeping oneself
healthy.
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
Cafeteria
•
Physical Activity on the
Farm
•
Post Physical Activity Goals
•
MyPlate Poster
Then and Now
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Set School Walking Goals
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Post the Activity Posters
•
Garden
•
Get Moving in the
Garden
•
Plant Race
•
Garden Tepee
Nutrition
•
Track Time
•
Shuttle Run
•
Conduct a
School Walk-a-ton
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Acknowledgments
Eating Healthy from Farm to Fork Power Point Presentation
Sharon K. Junge, 4-H Youth Development and Nutrition Family Consumer Science
Advisor, Emeritus
Eating Healthy from Farm to Fork, Revisions 2013:
Sharon K. Junge, 4-H Youth Development and Nutrition Family Consumer Science
Advisor, Emeritus
Rosemary Carter, UC Cal Fresh Placer County Program Manager
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
Karrie Henneman, UC Davis Department of Nutrition
Eric Hazzard, UC Davis Department of Nutrition
CONTRIBUTORS:
Rosemary Carter and Amy Netemeyer,
Youth FSNEP Program Representatives
LAYOUT AND DESIGN:
Victoria Hoffman and Annette Cosgrove, Administrative Assistants