Grade 2 Revised 2013

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.

Lesson 1 MyPlate • Lesson 2 Vary Your Vegetables • Lesson 3 Fruit • Lesson 4 Grains Get You Going! • Lesson 5 Vary Your Protein Choices • Lesson 6 Dairy…Calcium Rich Foods • Lesson 7 Food Safety • Lesson 8 Fitness is Fun Exploring the Lessons

Standards-based Materials • Integrate nutrition education into age-appropriate, 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

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

Lesson 1 – MyPlate 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. Objectives Children will: • Recognize MyPlateas 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 MyPlateto 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.

Activity 1 Exploring MyPlate In this lesson, children learn which foods go on MyPlateand 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.

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.

Making the Connection Farm • Farming Then and Now • Rural Resident • Shrinking Farms Garden • Graph a Garden • Soil Samples • Seasonal Garden in the Classroom Cafeteria • Do We Measure Up? • Five Food Group Colors • Taste It Day Nutrition • Five Food Group Poster • What’s Missing Bulletin Board • MyPlate Relay

Lesson 2 – Vary Your Vegetables Objectives Children will: • 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.

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.

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 MyPlateand “plant” five different vegetable seeds from each of the color groups. The concept of germination is introduced and observed.

Making the Connection Farm • Sing a Song • Plan a Field Trip Garden • Plant the Seeds • Vegetables from Seeds • Seed Hunt Cafeteria • A Color a Day • Create Posters • Color/Phyto Cards Nutrition • Create a Chart • Create a Rainbow • Bring a Veggie to School • Make a Living Rainbow

Lesson 3 – Fruit Objectives Children will: • 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.

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

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.

Making the Connection Farm • Trace the Past • Read Johnny Appleseed • Orchard Collection Garden • Math in the Garden • Plant Fruit Trees • Plant Fruit in the Garden Cafeteria • Then and Now • Favorite Fruits • Fruit Smoothies Nutrition • Healthy Choices Bulletin Board • Label Reading • Fruit Commercial

Lesson 4 – Grains Get You Going! 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. Objectives Children will: • 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.

Eating Healthy from Farm to Fork … Promoting School 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 Healthy from Farm to Fork … Promoting School 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.

Making the Connection Farm • Visit a Farm • Invite Farmers from Different Parts of the County • Guest Speaker • Adopt a Farmer for a Month Garden • Test the Soil • Growing Grass • Improve the Soil Cafeteria • Speaker on Breakfast • Poster Contest • Break Menu • Record Breakfast Nutrition • Create a Bulletin Board • Healthy Breakfast List • Guest Speaker

Lesson 5 – Vary Your Protein Choices Objectives Children will: • 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.

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.

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.

Making the Connection Farm • Agricultural Commissioner • Agricultural Census Data • Math on the Farm Garden • Garden Census • Math in the Garden • Garden Planning Cafeteria • Cafeteria Counts • School Lunch Menu • Protein Group Mural Nutrition • Protein Snacks • Exercise our Muscles • Heart Healthy

Lesson 6 – Dairy…Calcium Foods Objectives Children will: • 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.

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”.

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.

Making the Connection Farm • Tour a Dairy Farm • Virtual Tour • Milk Garden • What Do Cows Eat? • Compost Pile • Gardens of the World Cafeteria • How Many Cartons Sold? • Milk Bar • Milk Makes a Body Good Nutrition • Class Milk Consumption at Breakfast • Milk Mural • Bones & Teeth

Lesson 7 – Food Safety Health Content Standards – Nutrition and Physical Activity 1.6 Describe how to keep food safe from harmful germs. Nutrition Competencies 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. Objectives Children will: • Identify germs as organisms that can multiply and contaminate food. • Identify perishable and nonperishable foods and know where to store each • 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.

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.

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!

Making the Connection Farm • Invite a Farmer • Organic Food • Markets Garden • Safety First • Wash Produce Cafeteria • Cafeteria Tour • Cafeteria Deliveries • Restaurant or Food Service Speaker Nutrition • Field Trip to the Grocery Store • Packing Food for Picnics or Delivery • Use a Thermometer

Lesson 8 – Fitness is Fun 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. 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.

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.

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.

Making the Connection Farm • Physical Activity on the Farm • Then and Now Garden • Get Moving in the Garden • Plant Race • Garden Tepee Cafeteria • Post Physical Activity Goals • MyPlate Poster • Set School Walking Goals • Post the Activity Posters Nutrition • Track Time • Shuttle Run • Conduct a School Walk-a-ton

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

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

Grade 2 Revised 2013