COMPARE CONTRAST CLOUDS Use the Compare Contrast Clouds

COMPARE & CONTRAST CLOUDS Use the Compare & Contrast Clouds template as a tool to help students compare and contrast the featured produce in its different forms. This graphic organizer helps students find commonalities and differences based on their own observations and the background information they have learned. “Clouds” connected to both large circles display things in common, while clouds to the left and right of each circle are for traits and observations unique to each produce variation. HOW TO USE IT: The Compare & Contrast Clouds activity is best done after the Taste Testing activity in the educator newsletter, and can also be done in conjunction with these newsletter activities: • Nutrition Facts Label • Reasons to Eat • Botanical Facts • How Does It Grow? • Home Grown Facts Here are several ways to compare and contrast the featured produce item: • Fresh versus cooked • Whole versus juiced • Different varieties (e. g. , Gala versus Fuji) • Ripe versus unripe • Peeled versus in skins • Mashed versus whole • Fresh versus dried (or frozen, canned, 100% juice) GET STARTED: 1. Customize the Compare & Contrast Clouds template by inserting the names and images of the comparisons into the two center circles. 2. Print one copy per student doing the activity. 3. Distribute Compare & Contrast Clouds and have students fill in their handouts. ✔ Helpful Hint: If limited on resources to print organizers, have students create their own using pencil and paper.

[INSERT NAME AND IMAGE OF THE FEATURED PRODUCE]

SAMPLE In peak season in summer and fall Tasty on sandwiches, in salads, and egg dishes Easy to grow in a home garden Available year-round in cans Often sweeter tasting than fresh Can still have seeds Tasty when “cooked” by the sun (“sun-dried”) Many colors (red, orange, yellow, green) Cooked Tomatoes Fresh Tomatoes Juicy Has vitamin C, vitamin A, vitamin K, potassium Delicious in salsa Less lycopene in fresh tomatoes than in cooked Firm, easy to slice Has lycopene Often used in sauces, stews, and soups More lycopene in canned and cooked than in fresh tomatoes Softer when cooked, difficult to slice