Eating Healthy
from Farm to Fork
… Promoting School
Wellness
Grade 1
2013
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Exploring the First Grade Curriculum
• Focus in Grade 1 is more on Farm
connections
• Children will:
– Expand their consumption of vegetables,
fruits, and whole 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
•
•
•
•
•
•
•
•
Lesson 1
Lesson 2
Lesson 3
Lesson 4
Lesson 5
Lesson 6
Lesson 7
Lesson 8
MyPlate for Kids
Vary Your Vegetables
California Fruit Bowl
Grains Fuel Our Body
Proteins
Dairy…Calcium Foods
Food Safety
Get Active
…
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 1 – MyPlate for Kids
Objectives
Children will:
– Recognize MyPlate as a
guide to healthy eating.
– Identify the five food groups
on MyPlate.
– Know children should eat
foods from each food group
every day.
– Know they also need
exercise and sleep to be
healthy.
– Identify farms and ranches
as the source of healthy
food.
Health Content Standards – Growth and
Development
1.3 G Identify a variety of behaviors that promote
healthy growth and development.
2.1 G Explain why sleep and rest are important for proper growth
and good health.
Nutrition Competencies
1.b Classify various foods into appropriate food groups
.
1.b Identify actions key to feeling healthy and maintaining a
healthy body.
1.f List the benefits of healthy eating including beverages and
snacks.
1.f Explain how both physical activity and eating habits can
affect a person’s health.
7. Plan a nutritious meal.
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 1
Getting to Know MyPlate
This activity introduces children to the MyPlate 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
MyPlate 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 the Farm
•
Local Foods
•
Local Farmers
•
Food Groups
Garden
• Heirloom Gardens
Nutrition
•
MyPlate Bulletin Board
•
Grocery Store Alphabet
•
MyPlate Tasting
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 2 – Vary Your Vegetables
Objectives
Children will:
•
•
•
•
Name at least three foods in the
Vegetable Group.
State one way vegetables help
keep them healthy.
Name parts of the plants we eat.
Name one vegetable they like to
eat and one vegetable they will
try next time it is offered.
Health Content Standards – Growth and
Development
1.1 G Describe how living things grow and mature.
1.3 G Identify a variety of behaviors that promote
healthy growth and development.
Nutrition Competencies
1.b Classify various foods into appropriate food groups.
1.b Identify actions key to feeling healthy and maintaining a
healthy body.
1.f List the benefits of healthy eating including beverages and
snacks.
8. Try foods that are grown locally.
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 multipurpose 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
•
Visit a Farm or
Community Garden
•
Visit a Farmers’ Market
•
Visit a Local Produce
Stand
Garden
•
Plant a Bean
•
Create a Wheel Barrow
Garden
•
Plan a Rainbow
Cafeteria
•
Bring a Vegetable
•
Read Stone Soup
•
Rainbow Poster
Nutrition
•
Create a Vegetable Soup
Bulletin Board
•
Make a Rainbow
•
Taste Testing
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 3 – California Fruit Bowl
Objectives
Children will:
•
•
•
•
Identify at least three foods from
the Fruit Group.
Identify fruits as a good source of
vitamins and minerals needed for
smooth skin, shiny hair, and
sparkly eyes.
Describe the physical attributes
of several fruits.
Identify that fruits
contain the seeds
of a plant and
seeds come in
many shapes,
sizes and colors.
Health Content Standards – Growth and
Development
1.1 G Describe how living things grow and mature.
1.3 G Identify a variety of behaviors that promote
healthy growth and development.
Nutrition Competencies
1.b Classify various foods into appropriate food groups.
1.b Identify actions key to feeling healthy and maintaining
a healthy body.
1.f List the benefits of healthy eating including beverages
and snacks.
8.
Try foods that are grown locally.
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 Protein 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
•
Fruits in the Garden
•
Container Fruits
Nutrition
•
Fruit Basket
•
Fruit Graph
•
Nutrition Drawings
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 4 – Grains Fuel Our Body
Objectives
Children will:
•
Identify the position of the Grain Group on
MyPlate.
•
Identify at least three foods in the Grain
Group.
•
Identify one reason why we need to eat
foods from the Grain Group.
•
Tell how grains are grown and prepared for
eating.
•
Describe why sleep is important for a
healthy body and brains.
Health Content Standards – Growth
and Development
1.3 G Identify a variety of behaviors that promote
healthy growth and development.
2.1 G Explain why sleep and rest are important for
proper growth and good health.
Nutrition Competencies
1.b Classify various foods into appropriate food groups.
1.b Identify actions key to feeling healthy and
maintaining a healthy body.
1.f List the benefits of healthy eating including
beverages and snacks.
2. Explain why sleep and rest are important for proper
health.
7. Describe how energy is obtained and expended
during the day.
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 and learn the importance of
sleep for bodies and brains.
…
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
•
Farm Machinery
•
Sing the Grains Song
Cafeteria
•
Grains on the Menu
•
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 6 – Protein Group
Objectives
Children will:
•
•
•
•
Name at least three foods in the
Protein Group.
Know foods in the Protein Group
provide protein to help them
grow and build muscle.
Identify foods in this group from
animal and plant sources.
Observe a soaked
bean seed and
identify the
emerging plant.
Health Content Standards – Growth and
Development
1.1 G Describe how living things grow and mature.
1.3 G Identify a variety of behaviors that promote
healthy growth and development.
Nutrition Competencies
1.b Classify various foods into appropriate food
groups.
1.b Identify actions key to feeling healthy and
maintaining a healthy body
1.f List the benefits of healthy eating including
beverages and snacks.
8. Try foods that are grown locally.
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Activity 1
Protein Foods/Matching Pairs
Foods from the Protein 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
•
Visit a Local Livestock
Operation
•
Invite a Dry Bean Farmer to
Your Classroom
•
Read Books about Bean
Productions
Garden
•
•
•
Read One Bean by Anne
Rockwell
Native American Three
Sisters Garden
Tour a Garden Supply Store
Cafeteria
•
Serve a Vegetarian
Meal
•
Count the Bean Salad
•
Protein Sleuths
•
From Farm to
Cafeteria
Nutrition
•
Classroom Mural
•
Nuts about Protein
•
Protein from the Sea
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 5 – Dairy…Calcium Foods
Objectives
Children will:
•
•
•
•
Know that milk comes from
dairy cows and goats.
Identify at least three foods
from the Dairy Group.
Name one benefit of
drinking milk or consuming
milk products.
Identify at least two of the
steps involved in getting
milk from the farm to the
supermarket.
Health Content Standards – Growth and
Development
1.1 G Describe how living things grow and mature.
1.3 G Identify a variety of behaviors that promote
healthy growth and development.
Nutrition Competencies
1.b Classify various foods into appropriate food
groups.
1.b Identify actions key to feeling healthy and
maintaining a healthy body
1.f List the benefits of healthy eating including
beverages and snacks.
8. Try foods that are grown locally.
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 Dairy Group foods every
day.
…
Eating Healthy
from Farm to Fork
…
Promoting School Wellness
Making the Connection
Farm
• Dairy Farm Art
• Sing a Song
Garden
• What Do Cows
Eat?
Cafeteria
•
Dairy Decorations
•
Milk Bar
•
Milk Chart
•
Bone Power
Nutrition
•
Shopping for Dairy Group
Foods
•
Make Butter
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 7 – Food Safety
Objectives
Children will:
Health Content Standards – Growth
and Development
1.3 G Identify a variety of behaviors that promote healthy
• Demonstrate proper
growth and development.
hand washing
techniques.
Nutrition Competencies
• Identify at least one
1.b Describe how to keep food safe from harmful germs.
situation before or after 1.g Identify examples of foods that must be stored at cool
which they should wash
temperatures, in the refrigerator or freezer.
1.g Describe how food is handled safely on its way from the
their hands.
farm to the table.
• Describe how fresh
food is handled from
the farm to the table.
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
•
Farm Fresh
•
Farm to Table
•
Truck Loads
Garden
•
Produce Washing
Station
•
Safety Detectives in the
Garden
Cafeteria
•
Hand Washing before
Eating
•
Keep Cold Foods Cold
•
Eggs, Eggs, Eggs
Nutrition
•
To Market to Market
•
Field Trip to the Grocery
Store
•
Hand Washing Song
Eating Healthy
from Farm to Fork
Promoting School Wellness
…
Lesson 8 – Get Active
Objectives
Children will:
•
•
•
•
Identify physical activity as an
important element of a healthy
lifestyle.
Describe a variety of physical
activities that will keep them fit.
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.
Health Content Standards - Growth &
Development
1.3.G Identify a variety of behaviors that promote healthy
growth and development.
Nutrition Competencies
1.b Describe the benefits of drinking water in amounts
consistent with current research-based health guidelines.
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.
1.f. Explain how both physical activity and eating habits can
affect a person's health.
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
Past
•
Foods Then and Now
•
Recycling and Composting
Garden
•
Warm up for the Garden
•
Helping Hands in the
Garden
•
Get Moving in the
Garden
Nutrition
•
Exercise Sticks for Recess
•
Exercise Sticks in the
Classroom
•
Physical Activity is Good
Because…
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
CONTRIBUTORS:
Rosemary Carter and Amy Netemeyer,
Youth FSNEP Program Representatives
LAYOUT AND DESIGN:
Annette Cosgrove and Victoria Hoffman,
Administrative Assistants