Lessons

Through project-based learning, students use school resources to construct and grow a school garden to supplement the school Backpack Program with fresh fruits and vegetables.

Students identify foods grown in a garden, observe various types of seed, and grow their own "milk jug" garden. Students listen to the Tale of Peter Rabbit, by Beatrix Potter and investigate produce that is grown in gardens or on farms.

Students investigate the sources of different foods and examine the importance of eating a variety of nutritious foods.

Students explore the production and distribution of fresh produce.

Students work in teams to play a game in which they answer true/false questions about swine and then research and develop questions of their own.

Students evaluate the function of plant stems and identify edible stems belonging to certain plants.

Students preserve peppers to create their own probiotic food, observe properties of preserved foods and states of matter changes that occur, and discover the health benefits of probiotics.

Students label the parts of a peanut plant on a diagram, follow step-by-step instructions to plant a peanut, and use a chart to record the growth of peanut plants.

Students categorize the foods they eat, explore healthy eating habits, and investigate the MyPlate food campaign.

Students examine the functions of plant leaves and identify leaves as edible parts of some plants.

Students taste test four different milks while comparing color, texture, taste, and cost. In addition, students examine four milk food labels and complete a table comparing calories, fat, and calcium found in the milks. Students make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey.