Lessons

Students explore a variety of greens to identify their structure and function in plant growth and prepare, cook, differentiate, and enjoy the health benefits leafy greens have to offer.

Students use the visual representation of a web to explore the role of agriculture in their daily lives and understand how most of the necessities of life can be traced back to the farm.

Students identify where fruits and vegetables belong on the MyPlate diagram and describe the major parts of plants—roots, stems, leaves, flowers, and fruits—according to if they are produced on the top or bottom of a plant.

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 different digestive systems of livestock, examine the unique nutritional needs based on these structures, and discover the responsibilities of an animal nutritionist.

Using tomatoes as a theme, students practice the math and science skills of estimating, measuring, counting, graphing and sequencing.

This lesson highlights awareness of consuming nutrients and calories away from home, and where to find the calorie and nutrition information for foods available in fast food restaurants. It also highlights how to determine individual calorie needs, as well as the number of calories in a typical fast food meal, and it focuses on dietary goals for saturated fat and sodium.

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.