A Vegetable and Fruit Curriculum Resource

Transcription

1 A Vegetable and Fruit Curriculum Resource for Grades JK-8

2 Table of Contents Section 1: Introduction Background Information... 2 Section 2: Classroom Resources Overview of Student Activities... 3 Primary (Grades JK 3)... 6 Junior (Grades 4 6) Intermediate (Grades 7 8) Section 3: Supportive Resources Websites Durham Region Health Department Resource List A Vegetable and Fruit Curriculum Resource for Grades JK-8 1

3 Background Information The purpose of this resource is to support teachers in creating lessons that increase students awareness of the importance of eating vegetables and fruit. It can also be used to encourage the development of healthy eating behaviours amongst primary, junior and intermediate students in Durham Region. This resource provides engaging and educational classroom activities that can be integrated into multiple subject areas and grade levels. When healthy eating is taught in multiple subject areas within the classroom, students are provided with the knowledge and skills needed to make healthy food choices. Healthy food choices have a positive impact on both health and academic achievement. As well, when children are provided consistent messaging in all places where they live, learn and play they are more likely to adopt these healthy behaviours. Students who make healthy food choices are more settled, attentive and ready to learn in the classroom. Why Vegetables and Fruit? Vegetables and fruit are excellent sources of the essential nutrients needed by children, and are an important part of a healthy, balanced diet. Eating vegetables and fruit can decrease the risk for: obesity diabetes heart disease cancers high blood pressure and stroke; and helps to achieve and maintain a healthy weight The recommended number of daily servings for vegetables and fruit vary depending on age and gender. Children between the ages of 9-13 need 6 servings per day. However, many students struggle to eat the recommended number of vegetable and fruit servings daily. According to the Ontario Student Drug Use and Health Survey (OSDUHS), only 20% of Durham Region Grade 7 and 8 students ate vegetables and fruit more than once daily. Educators with the support of families, play an important role in assisting students to develop the knowledge and skills necessary to eat the recommended number of food guide servings for vegetables and fruit. Healthy eating strategies implemented in the classroom are most effective when: they are combined with physical activity they last longer than twelve weeks cost and inequalities among students are taken into consideration messages are received from multiple channels (e.g. school, parents, peers, media) For resources to send home with students to supplement the Vegetable and Fruit Curriculum please see Durham Region Health Department Resource List on page 74. A Vegetable and Fruit Curriculum Resource for Grades JK-8 2

4 Overview of Student Activities The following classroom activities and resources support The Full Day Early Learning- Kindergarten Program and The Ontario Curriculum, Grades 1-8; Health and Physical Education (H & PE), 2010 healthy living strand and reinforce the healthy eating pattern recommended for Canadians in Canada s Food Guide. Primary (Grades JK-3) 1. What is This? Introducing Vegetables and Fruit in the Classroom (Grades JK- Grade 3) Students will sample and discuss unfamiliar and/or familiar vegetables and fruit. This encourages students to develop their descriptive verbal language skills. Subject: Language/Health and Physical Education 2. Healthy Snacks! (JK-Grade 1) Students demonstrate vegetable and fruit shape/colour recognition as they identify and circle the various vegetables and fruit they would like to have as part of a snack. Discussions could include the importance of having different coloured vegetables and fruit every day to ensure adequate nutrient intake. Subject: Language/The Visual Arts/Health and Physical Education 3. Colour By Number (JK Grade 2) Students are asked to colour vegetables and fruit according to the colour key. Subject: Mathematics/The Visual Arts/Health and Physical Education 4. Vegetables and Fruit Word Search (Grades 1-2) Students are to find the names of vegetables and fruit in a word search and colour in the word according to the colour of the vegetable or fruit. Further, students could be challenged to look to Canada s Food Guide to find out what colours of vegetables and fruit they should eat every day (dark green and orange). Subject: Language/The Visual Arts/Health and Physical Education 5. Vegetables and Fruit from Near and Far (Grades 2-3) Students demonstrate knowledge and/or research skills to determine which vegetables and fruit are grown in Durham Region versus those grown outside of Durham Region. Students may also describe the effects of transportation on produce and the environment. Subject: Language/Health and Physical Education 6. Be a Vegetable and Fruit Star (JK- Grade 3) The purpose of this activity is to provide students with an opportunity to develop food preparation skills. Note: Although food skills are not in the curriculum they are very important for students to learn. Food Skills will help to give students the knowledge and skills necessary to prepare and eat the recommended number of servings of vegetables and fruit daily. Subject: Mathematics/Health and Physical Education 7. Mystery Box (Grades K-3) Students identify a vegetable or fruit in a concealed box and are then provided the opportunity to taste and discuss the food in the box. Subject: Health and Physical Education/Language A Vegetable and Fruit Curriculum Resource for Grades JK-8 3

5 8. Vegetable and Fruit Station (Grades 1-3) The class identifies a different vegetable or fruit each day of the week. Students are asked to bring the handout home and discuss the vegetable or fruit chosen with their family. Students are to bring the handout back to the classroom each day to discuss one or two of the student s entries and the importance of eating vegetables and fruit every day. Subject: Language/Health and Physical Education Junior (Grades 4 6) % Fruit Juice Sugar Shocker Students are divided into groups of 4-5 and asked to determine the volume and amount of sugar in 100% fruit juice vs. soda pop. Subject: Mathematics/Health and Physical Education/Science and Technology. 2. What s the Serving Size? (Grade 4) Based on the amounts (i.e. 500g or 1 ½ cups) of vegetables and fruit, students are asked to figure out the number of Canada s Food Guide servings present. Subject: Mathematics/Health and Physical Education 3. Calculating Serving Sizes (Grade 4) A series of word problems to practice counting the amount of servings of vegetables and fruit a person has eaten/prepared based on Canada s Food Guide. Subject: Mathematics/Health and Physical Education 4. Vegetable and Fruit Media Activity (Grade 5) Students are asked to look at the impact of media on their vegetable and fruit eating habits using a television and/or magazine survey. Subject: Social Studies/Health and Physical Education 5. Vegetables and Fruit Around the World (Grade 6) Students are asked to share and explore the many vegetables and fruit from their own cultural background. Subject: Social Studies/ Health and Physical Education 6. How Eating Vegetables and Fruit Helps Me Feel Healthy (Grade 6) Students are asked to complete a word search with the help of an internet research activity. Students will define the words that they locate in the word search. Subject: Science and Technology/Health and Physical Education 7. Real Food. Real Fast. Real Good. Quick Kitchen Tips (Grades 4-6) Students are invited to view 3 brief videos on the Durham Region Website and report on them. Subject: Language/Health and Physical Education. 8. Calculating Food Budgets (Grades 4-6) Students complete math problems related to purchasing food. Students create a small grocery list that will match their budget. Students can also identify the number of vegetables and fruit that they should have per meal. Subject: Mathematics/Health and Physical Education A Vegetable and Fruit Curriculum Resource for Grades JK-8 4

6 Intermediate (Grades 7-8) 1. Making Healthier Food Choices: Vegetables and Fruit (Grade 7) The purpose of this activity is to increase students knowledge about the health benefits of eating vegetables and fruit. Students are asked to plan a menu for one day which includes the number of servings of vegetables and fruit as recommended in Canada s Food Guide. Subject: Mathematics/Health and Physical Education 2. How I Learned to Try a New Vegetable or Fruit (Grade 7) This activity asks students to develop a plan for trying a new vegetable or fruit, keep a record of their efforts and write a story about it. Subject: Language/Health and Physical Education 3. Evaluating Personal Food Choices - Vegetables and Fruit (Grade 8) This activity asks students to keep a food journal for one week and then to compare the amount of vegetables and fruit they eat with the recommendations in Canada s Food Guide. Students are asked to list the nutrients in the vegetables and fruit and the functions of the nutrients. Subject: Mathematics/Science and Technology/Health and Physical Education 4. Strategy for Promoting Vegetable and Fruit Consumption in the School, Home and Community (Grade 8) The purpose of this activity is to encourage students to share messages about the benefits of eating vegetables and fruit and tips on how to include these foods in their diet with other members of the school community. This can be done by creating a cookbook or making a recipe. Subject: Language/Health and Physical Education 5. Be the Chef! (Grade 8) The purpose of this activity is to give students an opportunity to develop food preparation skills. Students are asked to create a recipe featuring a vegetable or fruit in small groups. Subject: Language/Health and Physical Education A Vegetable and Fruit Curriculum Resource for Grades JK-8 5

7 Teacher s Guide Primary Grades JK-3 1. What is This? Introducing Vegetables and Fruit in the Classroom Materials needed: A whole fruit or vegetable (e.g. cantaloupe, watermelon, cucumber, turnip, fresh peas or beans in the pod, avocado etc.) Table or desk Tray or plate Paper towels Facilities for washing fruit/vegetables Vegetable peeler (for turnip or regular cucumber) Knife and cutting board (cutting of fruit may be done outside the classroom) No handout provided. Method: Have students wash hands and gather around the desk or table where a tray holding the whole washed fruit or vegetable sits. Ask open-ended questions, such as: Does anyone know the name of this vegetable or fruit? What does it feel like on the outside? (allow students to touch it if they wish to.) What colour is it on the inside? (Peel, cut open or show cut version.) What are these? (seeds) Do we eat these? (usually no except for cucumbers, tomatoes, peas, beans, pumpkin and berries) What are they for? (The seeds are planted and grow into a fruit or vegetable) Where does this vegetable/fruit grow? (on a vine, in the ground, on bushes or on a tree) Do you know how many serving of vegetables and fruit you need to eat each day? Do you know how vegetables and fruit help your body? What can you do with the peels and seeds that is good for the environment? (a green bin or compost pile) How does it taste? (students taste small pieces and describe the flavour, texture, etc.) When do you think is a good time to eat this vegetable or fruit? (breakfast, lunch, dinner, snack time, at parties, anytime) A Vegetable and Fruit Curriculum Resource for Grades JK-8 6

8 Where can your family find this vegetable or fruit? (grocery store, farmer s market, garden, specialty store or ethnic food market) Who helps with the shopping and preparing of vegetables and fruit at home? For Grade 3, also discuss whether the vegetable or fruit is local or imported from another country and what the environmental impact is of transporting it. A Vegetable and Fruit Curriculum Resource for Grades JK-8 7

9 2. Healthy Snacks (JK-Grade 1) Materials needed: 1 page handout - Healthy Snacks (page 24) Crayons, markers or coloured pencils Activity: Students are asked to circle vegetables and fruit that can be packed in their lunchboxes as snacks. Discussions could include the importance of having different coloured vegetables and fruit to ensure adequate nutrient intake and the number of recommended servings of vegetables and fruit for this age group. Take Home Handout: Order the resources Pack Some Wow in Your Lunch and Lunch Box from the Health Department to send home with your students. Encourage them to have a discussion with their families about healthy lunches and snacks. A Vegetable and Fruit Curriculum Resource for Grades JK-8 8

10 3. Colour by Number (JK Grade 2) Materials needed: 1 page handout - Colour by Number! (page 25) Crayons, markers or coloured pencils Activity: Students are asked to colour vegetables and fruit according to the colour key. Discussions could include the importance of having different coloured vegetables and fruit every day to ensure adequate nutrient intake. A Vegetable and Fruit Curriculum Resource for Grades JK-8 9

11 4. Vegetables and Fruit Word Search (Grades 1-2) Materials needed: 1 page handout Vegetables and Fruit Word Search (page 26) Crayons, markers or coloured pencils Activity: Students are asked to find the names of vegetables and fruit in a word search and colour in the word according to the colour of the vegetable or fruit. Students could be challenged to use Canada s Food Guide to find out what colours of vegetables and fruit they should eat every day (dark green and orange). Vegetables and Fruit Word Search A Vegetable and Fruit Curriculum Resource for Grades JK-8 10

12 5. Vegetables and Fruit from Near and Far (Grades 2-3) Materials needed: 1 page handout (page 27) Activity: Students, on their own or in a group, demonstrate knowledge and/or research skills to determine which vegetables and fruit are grown in Durham Region compared to those grown outside of Durham Region. Students may also describe the effects of transportation on the produce and the environment. Please refer to the Durham Region Seasonal Availability Schedule below for a guide to seasonal produce in Durham. Answer Key 1. Vegetables and fruit are often called produce. Some of the produce sold in Durham Region grows in the region. Some produce may need a warmer climate, such as Brazil, and may need to be transported. Check off the produce that grows in Durham Region. A Vegetable and Fruit Curriculum Resource for Grades JK-8 11

13 Vegetables and Fruit from Near and Far (Grades 2-3) (cont d) 2. What might happen to produce that travels from far away? Fruit and vegetables may have to be picked before they are ripe and therefore, may not be as flavourful as freshly picked. Fresh vegetables and fruit may get bruised, wilted or dried out while being transported unless they are handled properly and/or packaged. Note: Processed/packaged vegetables and fruit can be frozen or canned. Canned and frozen vegetables and fruit are healthy and convenient. Choose processed vegetables and fruit that are low in sugar, salt and fat. For example, choose fruit packed in its own juice. Remember to rinse and drain canned vegetables to lower their salt content. 3. How might it get here? Produce can be transported by trucks, planes, trains and ships. Extra packaging/ refrigeration material used for this may or may not be bio-degradable. Discuss the implications of fuel emissions to air/water. Other Related Lessons/Activities: Invite a local farmer to come into the classroom and talk about vegetables and fruit Take a class trip to a local farm Start a classroom garden in pots Ask students to garden with their parents and write a journal entry about their experience School gardening programs have the potential to strengthen the healthy development of students through improved knowledge about vegetables and fruit, increased preference for vegetables and fruit, and increased consumption of vegetables and fruit. (CDC, 2011) A Vegetable and Fruit Curriculum Resource for Grades JK-8 12

14 References Health Canada. (2007). Eating well with Canada s food guide A resource for educators and communicators. Retrieved March 12, 2012 from The CDC Guide to Strategies to Increase the Consumption of Fruits and Vegetables. Centre for Disease Control, A Vegetable and Fruit Curriculum Resource for Grades JK-8 13

15 6. Be a Vegetable and Fruit Star (JK - Grade 3) The purpose of this activity is to provide students with an opportunity to develop food preparation skills. Choose one of the sample recipes to make with the class. Students can assist with ageappropriate food skill tasks (see age appropriate tasks on page 15). Materials needed: Recipe Food ingredients Kitchen utensils No handout provided Prep: Choose a recipe Day Of: Step 1: Have students wash their hands in warm soapy water Step 2: Make sure your counter and cutting boards are clean. Wash with hot soapy water and rinse it with plain water before you start and after each time you cut up a new vegetable or fruit. Definitions: Blending: To mix together two or more ingredients by hand or by electric blender. Pour: To make a liquid go from one container to another. Peel: To remove the outer layer of skin of the fruit or vegetable. Slice: To cut food into similar size flat pieces. Mash: To press food to remove lumps. Chop: To cut food into pieces. Pieces can range from small to larger in size. Grate: To make an ingredient, such as the rind of an orange, into tiny pieces using a grater. A Vegetable and Fruit Curriculum Resource for Grades JK-8 14

16 Food Preparation Skills by Age *It is important to emphasize that children always ask an adult prior to trying any food skill AGE FOOD SKILLS 3-4 year olds Children may start to have an improved appetite at this age. Cooking keeps them interested in food. At this age children can: Pour from a small pitcher or measuring cup Help make a simple pizza with preassembled ingredients Take a certain number of vegetables or fruit out of a bag Describe the colour, taste and shape of food Mash soft fruit and vegetables 4-6 year olds This is the age when children are further developing their fine motor skills which let them do things like printing more clearly. Cooking can support the development of those skills and can help fussy eater s to warm up to the idea of trying new foods. At this age children can: Assemble foods (e.g., trail mix) Stir ingredients together Tell you what they know about where a food comes from Slice soft-cooked vegetables, soft fruit, cheese or tofu with a plastic knife Set the table Draw pictures for a grocery list A Vegetable and Fruit Curriculum Resource for Grades JK-8 15

17 6-8 year olds Children at this age can follow simple steps for recipes and are able to share and take turns. At this age children can: Use simple kitchen equipment such as a grater, toaster, blender or a can opener after you show them how to do so safely Invent a fruit salad or smoothie recipe Tell you what food belongs to what food group Write a list of healthy snacks they like to eat and post on the fridge Write out a grocery list Make a simple breakfast Adapted from the Ontario Ministry of Health and Long-term Care, 2011 A Vegetable and Fruit Curriculum Resource for Grades JK-8 16

18 RECIPES A Vegetable and Fruit Curriculum Resource for Grades JK-8 17

19 A Vegetable and Fruit Curriculum Resource for Grades JK-8 18

20 Modifications for younger children: Use mini hand choppers, if available A Vegetable and Fruit Curriculum Resource for Grades JK-8 19

21 A Vegetable and Fruit Curriculum Resource for Grades JK-8 20

22 7. Mystery Box (Grades 1-3) Materials Needed: Small box or milk carton (you will need a paper or cloth to cover the end) Scissors Blindfold (optional) Vegetable or fruit Knife and cutting board No handout provided Prepare a mystery box. Use a small box or a 2 Litre milk carton and cover with a paper or cloth bag. Cut a hole in the box large enough for a child s hand to fit through, without allowing them to see the contents. Place a single vegetable or fruit in the box. A blindfold will help prevent the student from accidentally seeing the food. Ask the students to identify the food by smell and touch. After the food is identified, divide a clean piece of that food for each student. Have students wash their hands prior to tasting. Using Canada s Food Guide, explain the food group to which it belongs and how many servings of vegetables and fruit are recommended for their age group every day. Children can then draw a picture or print the word of the food and write a sentence or paragraph describing why eating vegetables and fruit is important. The purpose of this activity is to increase students knowledge about the health benefits of eating vegetables and fruit, and to discuss different types of vegetable or fruit. Eating Well with Canada s Food Guide recommends: including at least one dark green and one orange vegetable each day choosing vegetables and fruit prepared with little or no added fat, sugar or salt eating vegetables and fruit more often than drinking juice eating vegetables and fruit provides more fibre than drinking juice One of Canada s Food Guide Servings is equal to: 125 ml (1/2 cup) of fresh, frozen or canned vegetables or fruit 125 ml (1/2 cup) cooked leafy vegetables 250 ml (1 cup) raw leafy vegetables A Vegetable and Fruit Curriculum Resource for Grades JK-8 21

23 8. Vegetable and Fruit Station (Grades 1-3) Materials needed: 1 page handout Vegetable and Fruit Station (page 28) Activity: The class identifies a different vegetable or fruit each day of the week. Students are asked to bring the handout home and discuss the vegetable or fruit chosen with their family. Ask students to draw a picture of the vegetable or fruit they chose and to write what they know about it. Have parents or caregivers sign the column on the right each night to involve them in the discussion of the vegetable or fruit. Instruct the students to bring the chart back to school every day and take a few minutes to discuss the student s entries. The purpose of this activity is to increase students knowledge about vegetables and fruit, and to discuss different vegetables and fruit every day. A Vegetable and Fruit Curriculum Resource for Grades JK-8 22

24 Handouts: Activity Sheets for Primary Students A Vegetable and Fruit Curriculum Resource for Grades JK-8 23

25 Healthy Snacks! Name: Circle your favourite vegetable and fruit snacks! Carrots Apple Cucumbers Cherries Broccoli Bananas Oranges A Vegetable and Fruit Curriculum Resource for Grades JK-8 24

26 Colour by Number! Carrots Strawberries Grapes Broccoli Pepper Banana Tomatoes Pineapple Oranges Peas A Vegetable and Fruit Curriculum Resource for Grades JK-8 25

27 Vegetables and Fruit Word Search Find the name of the vegetables and fruit in the word search. Colour the word in the same colour of the vegetable or fruit. BANANA PEPPER ONION PEA PEAR A Vegetable and Fruit Curriculum Resource for Grades JK-8 BEAN 26

28 Vegetables and Fruit from Near and Far 1. Vegetables and fruit are often called produce. Some of the produce sold in Durham Region grows in the region. Some produce may need a warmer climate, such as Brazil, and may need to transported. Check off the produce that grows in Durham Region. You can look at to see if it grows here. 2. What might happen to the produce that travels from far away? 3. How might it get here? A Vegetable and Fruit Curriculum Resource for Grades JK-8 27

29 Vegetable and Fruit Station Day of Week Monday Name of Food Is it a vegetable or fruit? What does it look like? (describe or draw a picture) What do I know about this food? Parent Signature Tuesday Wednesday Thursday Friday Instructions: 1. Identify a different vegetable or fruit each day of the week and write down the name in the first column above. 2. Bring the hand out home and discuss the vegetable or fruit with your family. 3. Describe or draw a picture of the vegetable or fruit. 4. Write down something you know about the vegetable or fruit. 5. Ask one of your parents to sign the box in the last column every day. 6. Remember to bring it back to class to share with your classmates and bring it back home at the end of the day. A Vegetable and Fruit Curriculum Resource for Grades JK-8 28

30 1. 100% Fruit Juice - Sugar Shocker Teacher s Guide Junior Grades 4-6 Materials needed (one per group of 4-5 students): 2 clear plastic cups or baggies 15 cubes of sugar (one cube = one teaspoon = 4 g) 1 single sized box 100% fruit juice of your choice 1 empty can soda pop/soft drink No handout provided Sugar-sweetened drinks offer substantial calories, but they are typically lacking in nutrients the body needs. Our bodies also do not get a long lasting sense of fullness from sugar-sweetened drinks as it does from foods that we eat. For example, an apple and 125 ml (1/2 cup) of apple juice have about the same number of calories, but eating an apple is more filling and satisfying than drinking a cup of apple juice. The fibre in an apple and the act of crunching on the apple provide a longer lasting sense of fullness. Soda pop/soft drinks are often called liquid candy because it contains large amounts of added sugar. Unsweetened fruit juice contains no added sugar and is rich in nutrients. However, it contains naturally occurring sugars, and the total sugar amount is very similar to, and often more than pop. Too many sugary drinks can lead to tooth decay, weight gain and obesity Obesity puts you at risk for other health problems such as heart disease, high blood pressure and diabetes Sugary drinks often replace healthier choices such as vegetables, fruit and milk that children need to grow and be healthy In Durham Region, 10% of grade 7 and 8 students drink sugar sweetened beverages daily and 40% drink sugar sweetened beverages 2-4 times a week. Activity 1. Divide students into groups of four or five. 2. Give each group an empty pop can, a box of juice, 2 plastic cups or small baggies, and 15 cubes of sugar. 3. Have students look at the nutrition facts table and determine the amount of sugar in each serving size of juice and can of soda pop/soft drink. 4. Have students place the number of sugar cubes equal to the amount of sugar in the juice box in a baggie in front of juice box. Repeat for the can of soda pop/soft drink. 5. Have students compare the volume and amount of sugar in each beverage. 6. Discuss key messages above. A Vegetable and Fruit Curriculum Resource for Grades JK-8 29

31 Below is an example of a popular 100% fruit juice that is commonly packed as a drink in children s lunches. There is 20 g of sugar in this 117 ml box. This second image is of a popular carbonated beverage. When you look at the label you can see there is 39 g of sugar in one can, which is equal to 360 ml. That is just over three times the volume in the juice box previously shown = 13. There is 13 g of sugar in 177 ml of pop. Therefore, there is more sugar in 100% juice as there is in the same amount of pop. *Order Rethink Your Drink (see resource section) from the Health Department to send home with your students and encourage them to discuss this activity with their family* References Kavey, R.E.W. (2010). How sweet it is: sugar-sweetened beverage consumption, obesity, and cardiovascular risk in childhood. J Amer Dietetic Assoc. 10 (110): Public Health Monitoring of Risk Factors in Ontario Ontario Student Drug Use and Health Study (OSDUHS), Moreno, M.A. (2009) Advice for patients: sugary drinks and childhood obesity. Arch Pediatr. Adolesc Med. 163 (4):.400. Vartanian, L.R; Schwartz, M.B. and Brownell, K.D. (2007) Effects of soft drink consumption on nutrition and health: a systematic review and meta-analysis. Am J Public Health. 97(4): CDC Does Drinking Beverages with Added Sugars Increase the Risk of Overweight? Division of Nutrition and Physical Activity. Research to Practices Series No. 3: Does Drinking Beverages with Added Sugars Increase the Risk of Overweight? Atlanta: Centers for Disease Control and Prevention, A Vegetable and Fruit Curriculum Resource for Grades JK-8 30

32 2. What s the Serving Size? Materials needed: 1 page handout (page 46) Eating Well With Canada s Food Guide Activity Using Canada s Food Guide and the information provided in the chart below, determine the number of servings of each amount of the vegetables and fruit listed. Answer Key Amount Type of Vegetable/ Fruit Number of Servings 1 cup (250 ml) frozen peas 2 ½ cup (125 ml) raw romaine lettuce ½ 1 cup (250 ml) grapes 2 1 medium sized apple 1 1 cup (250 ml) canned beans 2 1½ cup (375 ml) cooked spinach 3 ½ cup (125 ml) canned fruit salad (in its own juice) 1 ½ cup (125 ml) fresh brussel sprouts 1 ½ cup (125 ml) sliced banana 1 A Vegetable and Fruit Curriculum Resource for Grades JK-8 31

33 1 cup (250 ml) strawberries 2 1 cup (250 ml) mashed sweet potato 2 Bonus: How many servings of vegetables and fruit should you eat each day? Ages 4 8 need 5 servings of vegetables and fruit; Ages 9-13 need 6 servings of vegetables and fruit. A Vegetable and Fruit Curriculum Resource for Grades JK-8 32

34 3. Calculating Serving Sizes! Materials needed: 1 page handout (page 47) Activity: Answer Key 1. If 125 ml of corn kernels equals one serving of vegetables and fruit, how many servings of corn does Jonny have if he slices 375 ml? 125 ml of corn = 1 serving size 375 ml of corn = 3 servings 2. Priya, who is 12, counted all of the vegetables and fruit that she ate in one day. She had 1 mango, 2 cups of lettuce, ½ cup of carrots, ½ cup of green peppers and 1 medium sized apple. How many servings of vegetables and fruit did she eat? Did she eat enough vegetables and fruit? 1 mango = 1 serving 2 cups of lettuce = 2 servings ½ cup of carrots = 1 serving ½ cup of green peppers = 1 serving 1 medium sized apple = 1 serving TOTAL = 6 servings of vegetables and fruit Canada s Food Guide suggests 6 servings of vegetables and fruit for a girl aged 12. Therefore, Priya ate enough vegetables and fruit according to Canada s Food Guide. 3. Sam wanted to bring enough sliced oranges for 15 friends for his class party. How many cups of oranges would he need to bring to give each student 1 serving of fruit? 0.5 cup of oranges = 1 serving 0.5 cups X 15 servings (one per student) = 7.5 cups A Vegetable and Fruit Curriculum Resource for Grades JK-8 33

35 4. Jamal is 13. Today he ate 10 strawberries (about 250 ml), 1 apple, 1 baked sweet potato and 125 ml broccoli. How many servings of vegetables and fruit did Jamal eat? Did Jamal eat the recommended number of servings for vegetables and fruit in Canada s food guide? 10 strawberries (about 250 ml) = 2 servings 1 apple = 1 serving 1 baked sweet potato = 1 serving 125 ml of broccoli = 1 serving Total = 5 servings Jamal did not eat enough vegetables and fruit according to Canada s Food Guide. A boy aged 13 needs 6 servings of vegetables and fruit. A Vegetable and Fruit Curriculum Resource for Grades JK-8 34

36 4. Vegetable and Fruit Media Activity Materials needed: 1 page handout (page 48) Magazines/newspapers/flyers Blank sheet of paper and lined paper for each student Markers, crayons Activity: Part A Students are asked to flip though magazines to find food ads. They will use the handout to log the name of the food advertised under the appropriate column, either a vegetable or fruit ad or a less healthy food ad. Students are asked questions about food advertisements and how they influence their food choices. Students are then instructed to create an advertisement for a vegetable or fruit on a blank piece of paper. Finished advertisements can be posted outside the classroom to share with other students, parents and teachers. 1. Are these more healthy foods than less healthy foods? 2. Why do you think there are more ads for less healthy foods compared to vegetables and fruit? Food manufacturers have a lot of money and they spend billions of dollars every year to convince people to buy their products. Farmers, on the other hand, do not make as much from selling their vegetables and fruit, and therefore cannot compete with food manufacturers. 3. What is the purpose of food advertisements? a. So that they can make money b. To get your attention and make you want to buy the food product c. To introduce a new food product d. To reintroduce an audience to a product e. To make you aware of what a product can do 4. What techniques are used to make an advertisement appealing to you? a. Popular songs, catchy tunes, jingles b. Celebrities, attractive people c. Toys, contests, incentives and rewards for buying their product d. Misleading claims about the product A Vegetable and Fruit Curriculum Resource for Grades JK-8 35

37 5. Where else have you seen advertisements for food? TV and radio commercials, on the internet, in newspapers, on billboards, on buses and bus shelters, in bathrooms/bathroom stalls, in some stores changing rooms, grocery stores, game apps, fundraisers, children s sports teams 6. How do advertisements affect your food choices? The techniques that food manufacturers use manipulate/influence people, without them realizing it, to buy their food products. Therefore, it is important to understand the techniques they use to do this so that you can make food choices based on your own preferences instead. Part B Create an effective ad for a vegetable or fruit using the information from Part A. See example below. A Vegetable and Fruit Curriculum Resource for Grades JK-8 36

38 5. Vegetables and Fruit Around the World Materials needed: 1 page handout (page 49) Activity: Students are asked to write about their family s cultural background. The students then choose and describe both a vegetable and fruit that is from their family s country of origin. Students can discuss their answers in groups or as a class. Students learn about cultural diversity while learning about new/different vegetables and fruit. Invite students to bring in their favourite vegetable or fruit from their country. A Vegetable and Fruit Curriculum Resource for Grades JK-8 37

39 6. How Eating Vegetables and Fruit Helps Me to Feel Healthy Materials needed: 1 page handout (page 50) Activity: Part 1: Look for the underlined words below in the word search! Part 2: On a separate sheet of paper, define each of the bolded terms and figure out their role in the body. Vegetables and fruit help me to feel healthy because they provide: nutrients: (e.g. carbohydrate, potassium, magnesium and folate) vitamins: (e.g. vitamin A, Vitamin C) minerals: (e.g. potassium, magnesium) fibre Dark green vegetables are rich in folate. Examples of a dark green vegetable are: asparagus, broccoli, brussels sprouts, green peas, mustard greens, romaine lettuce and spinach. Orange vegetables and some orange fruit are rich in beta-carotene, which the body changes into vitamin A. Examples include: carrots, pumpkins, orange-coloured squash, sweet potatoes, apricots, cantaloupe, mango and papaya. A Vegetable and Fruit Curriculum Resource for Grades JK-8 38

40 Part Two: Definitions/Role in the Body Vitamins: essential nutrients that we need to consume each day. To meet your daily needs, vitamins must be obtained through your diet. Most people can meet their vitamin needs by following Canada's Food Guide and eating a variety of healthy foods (Dietitians of Canada, 2013). Minerals: essential nutrients that are needed in small amounts to keep you healthy. The body does not make minerals. To meet your daily needs, minerals must be obtained through the food and beverages you eat and drink. Most people can meet their mineral needs by following Canada s Food Guide and eating a variety of healthy foods. Examples of minerals are iron, zinc, calcium, selenium and copper (Dietitians of Canada, 2013). Fibre: includes all parts of plant foods that your body can t digest or absorb. Fibre helps to control blood cholesterol, maintain weight and can prevent certain types of cancer (Eat Right Ontario, 2011). Nutrients: components of food that are needed for the body to function. They provide energy, serve as building blocks for growth, help maintain and repair the body. Nutrients include: water, carbohydrates, fat, proteins, vitamins and minerals (Sizer & Whitney, 2008). Carbohydrate: compounds made up of single or multiple sugars. Carbohydrates help to provide energy to the body (Sizer & Whitney, 2008). There are three main types of carbohydrates: sugars, starch and fibre. Each type influences blood sugar differently. Sugars and starches cause a greater immediate impact on your blood sugar levels (Eat Right Ontario, 2011). Vitamin A: helps to keep your eyes and skin healthy. It also keeps your immune system strong (Eat Right Ontario, 2011). Vitamin C: helps to keep your gums healthy and is involved in wound healing and tissue repair/rebuilding. It may also prevent certain types of cancer (Eat Right Ontario 2011). Potassium: potassium is needed to keep a person s heart pumping and for fluid and electrolyte balance (Sizer & Whitney, 2011). Magnesium: is an important mineral your body needs to be healthy. It helps keep your heart healthy by working with other minerals to control blood pressure. Magnesium also helps keep your muscles, bones and nerves healthy (Eat right Ontario, 2012). Folate (Folic Acid): a B vitamin that is involved in the reproduction of new body cells (Whitney & Sizer, 2008). A Vegetable and Fruit Curriculum Resource for Grades JK-8 39

41 References Dietitians of Canada. (2014). Fibre. Retrieved January 14, 2014 from Dietitians of Canada. (2013). Minerals. Retrieved November 14, 2013 from Dietitians of Canada. (2013). Vitamins. Retrieved November 14, 2013 from Eat Right Ontario. (2011). Can you spot the carbohydrate. Retrieved March 12, 2012 from Eat Right Ontario. (2011). Focus on fibre. Retrieved March 12, 2012 from Eat Right Ontario. (2012) Magnesium. Retrieved March 12, 2012 from Eat Right Ontario. (2011). What you need to know about vitamin A. Retrieved March 12, 2012 from Eat Right Ontario. (2011). What you need to know about vitamin C. Retrieved March 12, 2012 from Sizer, F. S. & Whitney, E.N. (2008). Nutrition: Concepts and controversies (11 th ed.) CA: ThomsonWasworth. A Vegetable and Fruit Curriculum Resource for Grades JK-8 40

42 7. Vegetables and Fruit Real Food. Real Fast. Real Good. Quick Kitchen Tips Materials needed: Computer or smart board with internet access 1 page handout (page 51) Activity: 1. Visit Durham Region Health Department s website (durham.ca/healthyeating). Click on Eat more Vegetables and Fruit and video title. 2. Review the following videos and answer the following questions. Video #1: Everyday Tips for Washing Vegetables and Fruit - run time 1:37 a) What is the first step before washing a vegetable or fruit? How long should this step take? Answer: Wash hands with warm water and soap, for at least 20 seconds. b) Do you need to wash a vegetable or fruit that has a rind or peel (e.g. an orange)? Why or why not? Answer: Yes. Washing a vegetable or fruit with a rind stops bacteria on the outside of the vegetable or fruit from contaminating the edible portion of the food when sliced. c) How do you wash leafy green vegetables? Answer: Just before eating - remove outer leaves, rinse well under cold, running tap water, drain, pat dry. Wash all leafy greens including those in bags. Video #2: How to Store Fruit to Keep them Fresh - run time 0:55 a) How should most fruit be stored? Answer: Store fruit in the crisper drawer of fridge in its original packaging. b) Name 3 fruit that should be stored on the counter until ripe. Answer: Apples, cantaloupe, avocado, kiwi, melons, peaches and plums. A Vegetable and Fruit Curriculum Resource for Grades JK-8 41

43 Video #3: How to Store Vegetables to Keep them Fresh - run time 1:22 a) How should most vegetables be stored? Answer: Store vegetables in the crisper drawer in plastic produce bags. Wash them prior to preparing to eat them. b) Some fruit cause other fruit or vegetables to ripen faster. True or False. Answer: True. Some fruit (apples, bananas) can cause other fruit or vegetables to ripen faster. Store vegetables and fruit in separate crisper drawers. c) Which vegetables should be stored in a cool dark place outside of the fridge? Answer: Garlic, root vegetables (e.g. potatoes, squash) A Vegetable and Fruit Curriculum Resource for Grades JK-8 42

44 Calculating Food Budgets Materials needed: 1 page handout Calculating Food Budgets (page 52) Activity: Answer Key 1. Macintosh apples are $0.99/lb. The grocery store has lowered the cost to a sale price of 15% off. If Mary collects enough apples in her grocery basket to weigh 5 lbs., what is the cost of the apples without tax? Answer: 5*0.99= *0.15= = 4.21 The apples will cost Mary $ Ben wants to buy snacks to bring to his friend Chris house afterschool. Ben buys 5 apples (1.5lbs) at $1.29/lb, a bag of baby carrots for $2.99 and almond butter for $4.99. A. What is the total of Ben s purchase without tax? Answer: 1.5*1.29= = 9.92 The total for Ben s snacks will be $9.92. B. There will be 5 people at Chris house. If Ben divides the cost between his friends, how much will each person have to pay? Answer: $9.92/5= 1.98 Each person will have to pay $ Olivia is going on a picnic lunch with her three best friends. She wants to have vegetables and hummus as a starter, roasted chicken and mozzarella cheese sandwiches for the main dish, and strawberries with vanilla yogurt dip for a snack. Olivia makes a grocery list. A. What will be on Olivia s grocery list? Roasted chicken slices Whole wheat bread Mozzarella cheese Baby carrots Cucumber A Vegetable and Fruit Curriculum Resource for Grades JK-8 43

45 Baby tomatoes Hummus One container strawberries Small container vanilla yogurt *some items on the list may vary based on student preferences B. Olivia needs to buy: 1 loaf of whole wheat bread $2.99, 8 slices roasted chicken $2.79, 1 small package of mozzarella cheese $3.99, small bag baby carrots $2.99, 1 cucumber $0.99, small container baby tomatoes $1.99, 1 small container hummus $2.99, 1 small container of strawberries $1.99, 1 small container of vanilla yogurt $1.99. What is the total amount that Olivia will spend without tax? Answer: = The total will be $ C. If Olivia and her friends divide the cost of lunch equally between them, how much will each person pay? Answer: 22.71/4= Each person will pay $5.68. *Bonus Question* What fraction of your plate should be vegetables and fruit? Answer: ½ of your plate should be vegetables and fruit. Take Home Handout: Order Together is Better magazine (see resource section) from the Health Department to send home with your students so they can discuss meal planning together with their families. A Vegetable and Fruit Curriculum Resource for Grades JK-8 44

46 Handouts: Activity Sheets for Junior Students A Vegetable and Fruit Curriculum Resource for Grades JK-8 45

47 What s the Serving Size? Using Canada s Food Guide and the information provided in the chart below, determine the number of servings of each amount of the vegetables and fruit listed. Amount Type of Vegetable/ Fruit Number of Servings 1 cup (250 ml) frozen peas ½ cup (125 ml) raw romaine lettuce 1 cup (250 ml) grapes 1 medium sized apple 1 cup (250 ml) canned beans 1½ cup (375 ml) cooked spinach ½ cup (125 ml) ½ cup (125 ml) canned fruit salad (in its own juice) fresh brussel sprouts ½ cup (125 ml) sliced banana 1 cup (250 ml) strawberries 1 cup (250 ml) mashed sweet potato Bonus: How many servings of vegetables and fruit should you eat each day? A Vegetable and Fruit Curriculum Resource for Grades JK-8 46

48 Calculating Serving Sizes! 1. If 125 ml of corn kernels equals one serving of vegetables, how many servings of corn does Jonny have if he eats 375 ml? 2. Priya, who is 12, counted all of the vegetables and fruit that she ate in one day. She had 1 mango, 2 cups of lettuce, ½ cup of carrots, ½ cup of green peppers and 1 medium sized apple. How many servings of vegetables and fruit did she eat? Did she eat enough vegetables and fruit? 3. Sam wanted to bring enough sliced oranges for 15 friends for his class party. How many cups of oranges would he need to bring to give each student 1 serving of fruit? 4. Jamal is 13. Today he ate 10 strawberries (about 250 ml), 1 apple, 1 baked sweet potato and 125 ml broccoli. How many servings of vegetables and fruit did Jamal eat? Did Jamal eat the recommended number of servings for vegetables and fruit in Canada s Food Guide? A Vegetable and Fruit Curriculum Resource for Grades JK-8 47

49 Vegetable and Fruit Media Activity Part A Flip through a magazine and look at the food advertisements. Create a list, using the chart below, of the vegetables and fruit and the less healthy food (e.g., potato chips, pop, sweets) advertisements that you see and answer the questions below on a separate sheet of paper. Vegetables and Fruit Unhealthy Foods Why do you think there are more ads for less healthy foods compared to vegetables and fruit? What is the purpose of food advertisements? What techniques are used to make an advertisement appealing to you? Where else have you seen advertisements for food? How do advertisements affect your food choices? Part B Create an effective ad for a vegetable or fruit using the information from Part A. See example below. A Vegetable and Fruit Curriculum Resource for Grades JK-8 48

50 Vegetables and Fruit Around the World! Answer the following questions about your family s cultural background. Share your answers with your class. My full name is: I was born in this country: My parents were born in this country: The language spoken in the country I was born in: A vegetable grown in the country I was born in: Describe the taste: Draw a picture: A fruit grown in the country I was born in: Describe the taste: Draw a picture: A Vegetable and Fruit Curriculum Resource for Grades JK-8 49

51 How Eating Vegetables and Fruit Helps Me to Feel Healthy Part 1: Find the underlined words below in the word search! Part 2: Next, on a separate sheet of paper, define each of the bolded words and figure out their role in the body. Part 1: Vegetables and fruit help me to feel healthy because they: 1. provide vitamins, minerals and fibre. 2. provide nutrients: carbohydrate, vitamin A, vitamin C, potassium, magnesium and folate. Dark green vegetables are rich in folate. Examples of a dark green vegetable are: asparagus, broccoli, Brussels sprouts, green peas, mustard greens, romaine lettuce and spinach. Orange vegetables and some orange fruit are rich in beta-carotene, which the body changes into vitamin A. Examples include: carrots, pumpkins, orange-coloured squash, sweet potatoes, apricots, cantaloupe, mango and papaya. A Vegetable and Fruit Curriculum Resource for Grades JK-8 50

52 Real Food. Real Fast. Real Good. Quick Kitchen Tips 1. Visit Durham Region Health Department s website (durham.ca/healthyeating). Click on Eat more Vegetables and Fruit. Scroll down to videos and click the link to the videos. 2. Review the following videos and answer the following questions. Video #1: Everyday Tips for Washing Vegetables and Fruit - Run time 1:37 a) What is the first step before washing a vegetable or fruit? How long should this step take? b) Do you need to wash a vegetable or fruit that has a rind or peel (e.g. an orange)? Why or why not? c) How do you wash leafy green vegetables? Video #2: How to Store Fruit to Keep them Fresh - Run time 0.55 a) How should most fruit be stored? b) Name 3 fruit that should be stored on the counter until ripe Video #3: How to Store Vegetables to Keep them Fresh - Run time 1:22 a) How should most vegetables be stored? b) Some fruit cause other fruit or vegetables to ripen faster. True or False? c) Which vegetables should be stored in a cool dark place outside of the fridge? A Vegetable and Fruit Curriculum Resource for Grades JK-8 51

53 Calculating Food Budgets 1. Macintosh apples are $0.99/lb. The grocery store has lowered the cost to a sale price of 15% off. If Mary collects enough apples in her grocery basket to weigh 5 lbs., what is the cost of the apples without tax? 2. Ben wants to buy snacks to bring to his friend Chris house afterschool. Ben buys 5 apples (1.5 lbs) at $1.29/lb, a bag of baby carrots for $2.99 and almond butter for $4.99. A. What is the total of Ben s purchase without tax? B. There will be 5 people at Chris house. If Ben divides the cost between his friends, how much will each person have to pay? 3. Olivia is going on a picnic lunch with her three best friends. She wants to have vegetables and hummus as a starter, roasted chicken and mozzarella cheese sandwiches for the main dish, and strawberries with vanilla yogurt dip for a snack. Olivia makes a grocery list. A. What will be on Olivia s grocery list? B. Olivia needs to buy: 1 loaf of whole wheat bread $2.99, 8 slices roasted chicken $2.79, 1 small package of mozzarella cheese $3.99, small bag baby carrots $2.99, 1 cucumber $0.99, small container baby tomatoes $1.99, 1 small container hummus $2.99, 1 small container of strawberries $1.99, 1 small container of vanilla yogurt $1.99. What is the total amount that Olivia will spend without tax? A Vegetable and Fruit Curriculum Resource for Grades JK-8 52