1
Nutrition
By
Darilyn Winter
Carolina Meadows
Teresa Mae
Rebecca Bowling
Cathy Vasquez
Table Of Contents
Goals------3
Vegetables Lessons------4-7
Breakfast, Lunch,
Dinner lessons------8-14
Food Pyramid lessons------15-19
Dairy lessons------20-26
Fruit lessons------27-33
Research on Nutrition------34-38
Bibliography------38
Goals
- Introduce students to the importance of Healthy nutrition and healthy eating.
- Students are to understand the different types of vegetables, how they are grown, and why they are healthy.
- Students are to know the differences between fruits and vegetables.
- Students are to understand the importance of Dairy in the daily diet.
- Students are to learn ways to eat healthy breakfasts, lunches and dinners.
- Students are to be introduced to the importance of the food pyramid.
- Students are to be aware of how much hey eat each day.
- Students will try new and exciting foods to broaden their awareness of healthy foods.
- Students will grow their own plant that is edible
- Students will have fun and learn many new things!
Darilyn Winter
Vegetable Lesson Plans
Lesson 1
Title: Mystery Vegetable
Objective/Purpose: Students are to identify the vegetables using their sense of touch, smell and hearing.
Procedure: Students are to place hand in paper bag without looking and feel, smell and listen to decide what type of vegetable is in the bag. The students are to record their findings and guesses in their journals for a later discussion with the whole class.
Materials: Paper Bags, Broccoli, Head of Lettuce, Potato, Celery, Asparagus, Corn, Carrots, Artichoke and blindfolds.
Evaluation: Did students use their senses to decide what was in the bag? Were students aware of the types of vegetables in the bags? Were there familiar vegetables in the bag? Did the students discuss their findings with the class?
Lesson 2
Title: Broccoli Art
Objective/Purpose: Students will understand the importance of vegetables and the vitamin C in them, especially broccoli. Students will also use Broccoli as a paintbrush and experience vegetable art.
Procedure: Teacher will go over the importance of vegetables in the diet and the importance of vitamin C in Broccoli. Students will then have fun and create art using Broccoli. They will dip the broccoli leaves into paint and use it as a paintbrush to make a broccoli art piece on a piece of construction paper.
Materials: Broccoli, construction paper, tempera paint, shallow bowls
Evaluation: Did students enjoy learning about vegetables and broccoli? Did students show their creativity through vegetable art? Did students grasp the concept of the importance of vitamin C?
Lesson 3
Title: Vegetable Garden
Objective/Purpose: Students are to grow their own vegetable and take care of it. They will understand the care and time it takes to grow a vegetable and how it happens. They will also understand the vegetable they are growing more thoroughly.
Procedure: Each student brings in a vegetable with a seed in it. The seeds are removed from the vegetable and planted into a cup with dirt and water in it. Students place the cups in the sun and water the seeds daily to grow their vegetable. They will have the vegetables marked and labeled and will track what happens during the growing process. They will also present what they have learned about their vegetable to the class.
Materials: Dixie Cups, Planting soil, Water, Trays, Vegetable seeds
Evaluation: Did students experience growing a vegetable? Did students get a better understanding of how vegetables grow? Did students record their findings and track their vegetables progress? Did students enjoy the growing process?
Lesson 4
Title: Vegetable Collage
Objective/Purpose: Students will be introduced to distinguishing between vegetables and other plants and fruits. Students will exhibit cutting and pasting skills
Procedure: Students are to cut out pictures of vegetables from magazines and newspapers and paste onto pieces of construction paper to make a vegetable collage. The collages will be put together to make a vegetable wall to mark that part of our daily diet.
Materials: Magazines, Newspapers, Scissors, Paste, Glue, Markers, Crayons, Construction Paper, Tape
Evaluation: Did students identify between vegetables and fruits? Did students search through magazines and newspapers for a certain vegetable? Did students cut and paste correctly?
Lesson 5
Title: Salad Party
Objective/Purpose: Students identify healthy vegetables to make a good salad. Students will understand eating healthy can taste good and be fun too.
Procedure: Students will be provided with all different types of vegetables to place on their miniature salad. They will taste and experience many different vegetables and learn the importance of eating healthy. They will write in their journals what vegetables they liked and which ones they didn’t and why.
Materials: Lettuce, Bowls, Ranch Dressing, Italian Dressing, Misc. Dressing, Broccoli, Radish, Carrots, Peppers, Cucumbers, Zucchini, Potatoes, asparagus, artichoke, and more vegetables, forks, knife, napkins, water, journals.
Evaluation: Did students get to taste and judge new and familiar vegetables? Did students mix different vegetables together to make other vegetables taste better? Did they record their opinions in their journals and discuss?
Lesson 6
Title: Veggie Bingo
Objective/Purpose: Children will become familiar with different types of vegetables and be able to recognize and name them from a picture.
Procedure: Students will be given a list of vegetables. They will also be given a bingo card. They will pick vegetables from the list and write them in the bingo squares where they want to. Then the teacher will hold up pictures of vegetables and if the students have that on their card, they mark it off. This is to be played several times.
Materials: Bingo Cards, List of Veggies, Bingo Markers, Pictures of all Vegetables.
Evaluation: Did students recognize the vegetables form the pictures and could they name them? Did students understand the bingo game?
Lesson 7
Title: Vegetable Mobile
Objective/Purpose: Students will identify vegetable types and experience creativity.
Procedure: Students are to follow lecture in class and use handout to pick out vegetables that come from different parts of the plant. (i.e. Roots, step, leaves, or flower.) They then will make a mobile by drawing and coloring pictures of vegetables that come from the part of the plant they chose. They will then attach each vegetable to a string, which will be attached to a wooden dowel to hanging the classroom.
Materials: Wooden Dowel, List of Vegetables, String, Markers, Crayons, Paper, and Example of activity completed for students to view.
Evaluation: Did students understand that vegetables come from different parts of the plant? Did students draw pictures of the vegetables and attach the correctly? Did the students mobile contain vegetables from the same part of the plant?
Lesson 8
Title: Hot Potato Vocabulary
Objective/Purpose: Students will name words familiar to them dealing with vegetables.
Procedure: Students are to get in groups of six or seven and play hot potato. The music will play and the potato will be tossed, but whoever has the potato when the music stops has to name a vegetable or word dealing with the vegetable thematic unit. This is repeated until the words are running low so that no word is repeated.
Materials: Potatoes, Music
Evaluation: Did students name the vocabulary words? Did students struggle thinking of a word to say? Does more instruction need to be done?
Lesson 9
Title: Ants on a log
Objective/Purpose: Students will learn how to make a fun healthy snack using vegetables.
Procedure: Students will be given celery sticks cut in half, peanut butter and raisins. They are to place the peanut butter in the celery and fill it up making a log and then place raisins on the peanut butter to represent the ants. (If there are peanut allergies then yogurt or pudding can be substituted for peanut butter).
Materials: Celery stick cut in half, creamy peanut butter, raisins, napkins, plates, water.
Evaluation: Did students learn a new healthy snack? Did students enjoy eating vegetables?
Lesson 10
Title: Vegetable Party
Objective/Purpose: Students will learn about dishes that other families make using vegetables discussed in class.
Procedure: Students are to go home and ask parents for recipe that involves a lot of vegetables in it (Salad, casseroles, cold veggies trays, etc). The parents are to send a copy with the child or send them a dish, which would be preferred, so that children can try it. Students will try vegetable dishes and experience healthy eating. Students will then be provided with a copy of each recipe to make a “Healthy Eating Recipe Book” to be collected throughout the year.
Materials: Plates, Napkins, Forks, Spoons, Copies of recipes, Markers, Crayons, vegetable trays brought in by parents, Drinks (could be vegetable juice).
Evaluation: Did students have the opportunity to try new dishes and experience good vegetables? Did students share their vegetable recipes and take in others suggestions? Did students have fun and enjoy the overall vegetable theme unit?
Nutrition Rubric
Vegetables
Lesson 1: Mystery Vegetable
1
Student identified vegetable using Student recognized the vegetable
only touch , smelling and hearing: by looking:
YNYN
Lesson 2: Broccoli Art
Student understood importance ofStudent participated in art only:
Broccoli and used it in an art project.YN
YN
Lesson 3:Vegetabl Garden
Student tracked Vegetable progress Student grew plant:
and understood the process:
YNYN
Lesson 4: Vegetable Collage
Student cut ad pasted picturesStudent made collage with objects other
of vegetables into a collage:than just vegetables:
YNYN
Lesson 5:Salad Party
Student participated in making salad Student made a salad and tried to new foods:
with healthy vegetables of their choice:
YNYN
Lesson 6: Veggie Bingo
Students was able to recognize vegetables Student could identify Vegetables by their name:
By their appearance in pictures:
YNYN
Lesson 7:Vegatbale Mobile
Student made mobile with vegetables on it:Student made mobile that represented a
Certain part of the plant:
YNYN
Lesson 8:Hot Potato Vocabulary
Student named the vocabulary wordsStudents had a difficult time remembering words
Discussed in class:discussed through class:
YNYN
Lesson 9:Ant on a Log
Student enjoyed and made on their own,Student did not participate and enjoy
A new healthy snack:a new exiting food:
YNYN
Lesson 10: Vegetable Party
Student brought in own recipe from homeStudent treated everyone’s dish with
And shared with the class:respect and enjoyed the new foods.
YNYN
1
Teresa Miller
Breakfast Lunch & Dinner
Lesson 1
Title: Breakfast is Important
Objective/Purpose: Demonstrate the importance of starting the day with a good breakfast
Materials: “Pancakes, Pancakes” by Eric Carle
Procedure:
1.Discuss the importance of starting the day with a good breakfast. Use the example of a car that needs fuel to go.
2.Read the story
3.Discuss the foods in the story
4.Tell students that pancakes are a grain group food because it’s main ingredient is flour, and is made from wheat.
Evaluation: Students will retell the story. Students will tell why we need to eat breakfast, using the car example.
Lesson 2
Title: Breakfast Big Book
Objective/Purpose:
1.Students will help to create a “big book”
2.Student swill recall foods that are good for them
Materials:
12 x 18- inch paper – 1 per student
Crayons, markers, or paint
Yarn, fasteners, or other material for binding the book
Procedures:
1.Tell the students that you need their help making a book about breakfast
2.Talk about why breakfast is important and how we feel when we do not eat breakfast.
3.Reinforce the five food groups that the students have learned from the food pyramid. Brainstorm a list of breakfast foods.
4.As a group, review the list and decide to which food group each belongs.
5.Give each student a piece of paper. Have them write or draw some of the following information.
a.What foods they like to eat for breakfast
b.Who they like to eat breakfast with
c.Where they eat breakfast
d.How they feel when they eat or don’t eat breakfast.
6.Have student illustrate pages with crayons, markers, or paint. Bind the pages together into a book. In reading circle let each student share his or her page in the book.
7.Display the book in the class library.
Evaluation: Observe the students as they select foods for the list of breakfast foods to assess their understanding of choices for Breakfast.
Lesson 3
Title; Food Collage
Objective/Purpose:
Students will recognize foods that are good for you.
Students will develop fine motor skills by cutting with scissors.
Materials:
Pictures cut from a magazine.
Glue
Large poster board
Markers
Procedure:
1.As a homework assignment, ask the students to bring in pictures of foods that are good for you. Student should have prior knowledge from prior lessons on the food groups about foods that are good for you.
2.Have student take turns showing their picture to the class. Allow the students to discuss the food and determine if it is good for you.
3.Students will glue their pictures of good for you foods to the class collage.
4.Display the poster on the wall for later review.
Evaluation: The class discussion about whether the food picture can go on the poster will proved information on how well the students understand the concepts of healthy food choices.
Lesson 4
Title: Restaurant
Objective/Purpose: To play restaurant and chose healthy foods when eating out.
Procedure:
1. Students will make menus with pictures of vegetables and dinners from magazines.
2. Under each picture write the name of the item.
3, Set up a kitchen area and lots of play food to use to make dinners in the restaurant.
4. Students will set the table with a plate, cup, napkin, and utensils.
5. Students will take turns being the waiter, cook, and the customer.
Note: This activity could be repeated throughout the unit on nutrition.
Materials:
Paper for menus
Markers, crayons, & pencils
Glue
Magazines
Scissors
Items from the dramatic play area - table, chairs, play food, cups, plates, napkins.
Evaluation: Observe the choices made by the children to see if they are grasping the concept of choosing good foods.
Lesson 5
Title: Tasting Passports
Objectives/Purpose:
Students will be able to:
State that we use a passport when we travel to other countries
Decorate a passport to use with Chef Combo's tasting activities
Material and Advance Prep:
Optional: real passport
8 1/2 X 11-inch paper (2 sheets per student)
Crayons or markers
Photo of each student
Paste or glue stick for attaching photo
Stamps or stickers for your passport
Make a passport for each student:
Place the cover face down
Add 2 sheets of blank paper
Fold the 3 sheets in half, making a sharp crease
Staple on the crease
Make and decorate a sample passport for yourself; place a few stamps or stickers inside
Procedure:
1. Begin by asking students if they have ever traveled to another country. Ask if anyone knows what a passport is. Optional: If you have a real passport show it to the students.
2. Explain that when people travel to other countries, they must have passports. When we visit another country, such as Mexico or Japan, our passport is stamped when we arrive and when we leave. Optional: Show students the stamps of various countries in the real passport.
3. Write the name of the food students tasted on the chart.
4. Tell students there are many different foods in the world. Since they will be trying some of these foods during the next few months (alter for the time frame of your nutrition unit), they are going to make a Tasting Passport. Each time they take a "taste" of a new food, they will get their passports stamped. Show the students your Tasting Passport and the stickers or stamps inside.
5. Attach each child's photo to his or her passport. Have each child decorate the cover using crayons and markers. Collect the Passports and save them for your next Tasting Activity.
Evaluation: Students will tell what a passport is used for. They will remember to get the passport stamped each time they try a new food.
Lesson 6
Title: Breakfast, Lunch, and Dinner with Gregory