Eating Healthy from Farm to Fork Promoting School

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 My. Plate 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 My. Plate for Kids Lesson 2 Vary Your Vegetables Lesson 3 California Fruit Bowl Lesson 4 Grains Fuel Our Body Lesson 5 Proteins Lesson 6 Dairy…Calcium Foods Lesson 7 Food Safety Lesson 8 Get Active

Eating Healthy from Farm to Fork … Promoting School Wellness Lesson 1 – My. Plate for Kids Objectives Children will: – Recognize My. Plate as a guide to healthy eating. – Identify the five food groups on My. Plate. – 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 My. Plate This activity introduces children to the My. Plate 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 My. Plate 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 • Sing The Farmer Works the Farm Garden • Heirloom Gardens Cafeteria • • • Local Foods Local Farmers Food Groups Nutrition • • • My. Plate Bulletin Board Grocery Store Alphabet My. Plate 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 multi-purpose 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 Cafeteria • • • Visit a Farm or Community Garden Visit a Farmers’ Market Visit a Local Produce Stand Garden • • • Plan a Rainbow Read Stone Soup Rainbow Poster Nutrition • Create a Vegetable Soup Bulletin Board • • Make a Rainbow Plant a Bean Create a Wheel Barrow Garden Bring a Vegetable Taste Testing

Eating Healthy from Farm to Fork … Promoting School Wellness Lesson 3 – California Fruit Bowl Objectives Children will: • • Health Content Standards – Growth and Development Identify at least three foods from 1. 1 G Describe how living things grow and mature. the Fruit Group. 1. 3 G Identify a variety of behaviors that promote Identify fruits as a good source of vitamins and minerals needed for healthy growth and development. smooth skin, shiny hair, and sparkly eyes. Nutrition Competencies Describe the physical attributes 1. b Classify various foods into appropriate food groups. of several fruits. 1. b Identify actions key to feeling healthy and maintaining Identify that fruits a healthy body. contain the seeds of a plant and 1. f List the benefits of healthy eating including beverages and snacks. seeds come in many shapes, 8. Try foods that are grown locally. sizes and colors.

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 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 Blossom Beauty U-Pick Fruit Stand Garden • • • Seed Collection Fruits in the Garden Container Fruits Fruit Bar Fruit Forms Fruit in the Meal 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 My. Plate. • 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 as Grass Tasting Grains Finding the Grains

Eating Healthy from Farm to Fork … Promoting School Wellness Lesson 6 – Protein Group Objectives Children will: • • Health Content Standards – Growth and Development 1. 1 G Describe how living things grow and mature. Name at least three foods in the 1. 3 G Identify a variety of behaviors that promote Protein Group. healthy growth and development. Know foods in the Protein Group provide protein to help them grow Nutrition Competencies and build muscle. 1. b Classify various foods into appropriate food Identify foods in this group from groups. animal and plant sources. 1. b Identify actions key to feeling healthy and Observe a soaked maintaining a healthy body bean seed and 1. f List the benefits of healthy eating including identify the beverages and snacks. emerging plant. 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! 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 Cafeteria • Serve a Vegetarian Meal • • • Count the Bean Salad Protein Sleuths From Farm to Cafeteria Garden Nutrition • • Read One Bean by Anne Rockwell • Native American Three Sisters Garden • Tour a Garden Supply Store Classroom Mural Nuts about 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 Cafeteria • Dairy Farm Art • Sing a Song • • Garden • What Do Cows Eat? 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 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 Cafeteria • • Hand Washing before Eating • • Keep Cold Foods Cold Farm Fresh Farm to Table Truck Loads Garden • Produce Washing Station • Safety Detectives in the Garden Eggs, Eggs Nutrition • • To Market to Market • Hand Washing Song Field Trip to the Grocery Store

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 Farm Machinery in the Past Garden • • • Fit Kids in the Cafeteria Foods Then and Now Recycling and Composting Warm up for the Garden Nutrition Helping Hands in the Garden • • Exercise Sticks for Recess Get Moving in the Garden • Physical Activity is Good Because… Exercise Sticks in the Classroom

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