Grade 2
Revised 2013
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … … Promoting School Promoting School WellnessWellness
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
• 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Exploring the Second Grade Curriculum
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
• 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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren will:• Recognize MyPlate as 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 MyPlate to 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.
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 Competencies1.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.
Lesson 1 – MyPlate
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Activity 1
Exploring MyPlate
In this lesson, children learn which foods go on MyPlate and 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Rural, 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren 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.
Lesson 2 – Vary Your Vegetables
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 Competencies1.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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 1Phyto 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Salad 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 MyPlate and “plant” five different vegetable seeds from each of the color groups. The concept of germination is introduced and observed.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren 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.
Lesson 3 – Fruit
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 Competencies1.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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 1How 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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Producers 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren 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.
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 Competencies1.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.
Lesson 4 – Grains Get You Going!
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 1Make 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 Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Soil 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren 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.
Lesson 5 – Vary Your Protein Choices
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 Competencies1.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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 1Vary 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Counting 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren 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.
Lesson 6 – Dairy…Calcium Foods
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 Competencies1.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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 1Take 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”.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Dairy 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren 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.
Health Content Standards – Nutrition and Physical Activity
1.6 Describe how to keep food safe from harmful germs.
Nutrition Competencies7.0 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.
Lesson 7 – Food Safety
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 1Multiplying 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Making 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!
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
ObjectivesChildren 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.
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 Competencies1. 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.
Lesson 8 – Fitness is Fun
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 1Moving 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
Activity 2Set 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.
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Eating Healthy Eating Healthy from Farm to Fork from Farm to Fork … Promoting … Promoting School WellnessSchool Wellness
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
Acknowledgments