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. Grades K-2
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. Grades 3-5
Students trace the production path of eggs, beginning on the farm and ending in their home and identify the culinary uses and nutritional benefits of eggs. Grades 3-5
Students trace the production path of eggs, beginning on the farm and ending in their home and identify the culinary uses and nutritional benefits of eggs. Grades K-2
Students examine the process of egg production from the hen to our homes, explore the parts of an egg, perform measurements of circumference and height, compare raw egg whites to egg white foams, and prepare meringue cookies. Grades 3-5
Students identify the farm source of common dietary fats, compare Nutrition Facts labels, perform a taste test of various salad dressings, learn the chemistry of emulsification, and compare regular ice cream, reduced-fat ice cream and fat-free ice cream. Grades 3-5
Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain. Grades 3-5
Students choose foods from each of the five food groups to create a meal and calculate the cost of serving the meal to five people and to one person. Students are challenged to plan, prepare, evaluate, and eat a lunch meal that costs less than $1.50 per person. Grades 3-5
Students discover how animals utilize nutrients and energy from food humans cannot digest and convert it to meat, a food rich in zinc, iron, and protein. Students examine how hamburger is formulated for leanness, compare two kinds of hotdogs, and investigate about fish. Grades 3-5
Students explore the process of fortification where vitamins and minerals are added to food to make it more healthful and to help people meet their recommended daily intake of different nutrients. Grades 3-5
Students determine where fruits grow and their nutritional value by completing an activity to observe the size, shape, texture, and seeds of various fruits. Grades K-2
Students examine the five food groups and what state-grown foods fit into each group by making a local connection to good nutrition and a healthy lifestyle. Grades 3-5
Students use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Students analyze grocery ads, assess the nutrition and cost of meals, and explore diets around the world. Grades 3-5
Students investigate the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's Hungry Planet Family Food Portraits, and discuss the scope of the problems of hunger and malnutrition using the World Food Programme HungerMap Live. Grades 3-5
Explore the features of the Nutrition Facts label with a focus on protein, analyze serving size, and make a Nutrition Facts label for a smoothie. Grades 6-8
Students will explore hunger, satiety, and mindful eating to discover how our eating habits are impacted by our awareness to physiological signals of hunger or fullness. Students will also practice mindful eating practices and explore portion sizes as they sort foods, create meals using portion-size food models, and track their food using mindful eating practices. Grades 6-8
Students will plan a healthy meal – breakfast – using the Percent Daily Value (%DV), and will use the Nutrition Facts label to evaluate and compare foods as they plan their meals. Grades 6-8
Students determine that fresh produce is a good source of vitamin A, vitamin C, and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient. Grades 3-5
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. Grades 3-5
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. Grades 3-5
Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels. Grades 3-5
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. Grades 3-5
Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate. Grades 3-5
Students explore appropriate serving sizes and determine how to make healthy dietary decisions by identifying the components of nutrition as illustrated by MyPlate. Grades K-2
Students explore what it means to eat a healthy diet by comparing the foods they typically eat in a day with the recommendations of MyPlate. Grades 3-5
Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon. Grades 3-5
Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon. Grades K-2
A 30-minute activity teaching students about food allergies, reading food labels to identify allergens, and food substitutions. It can be added to any lesson on food labels, nutrition, etc.
Test your students’ understanding of nutrition with this exciting, fast-paced board game. Students take turns rolling a die, moving to different sections of the MyPlate board, and answering basic trivia about healthy eating and food science. The first to “fill their plate” with one trivia card from each section (Fruits, Grains, Vegetables, Protein, and Dairy) wins! In-game bonuses encourage students to exercise, reinforcing personal choice as an important component to a healthy lifestyle. Each gameboard comes with materials for up to five students. Available for purchase or free download. Order this game online from agclassroomstore.com.
This activity can be a supplement to any nutrition lesson. Students will complete puzzles by matching food groups to the nutrients the food group provides and examples of foods within the food group. A digital and paper version is included.
Growing microgreens is a quick, easy, and tasty way to explore the seed germination and plant growth life cycle. There are MANY different kinds of microgreens—some taste mild and juicy, others pack a spicy punch! Try growing a variety of microgreens to observe and eat.
A "Price is Right" style activity designed to help illustrate the sugar and salt content found in processed foods. This activity can supplement nutrition and food processing lessons.
A 20-minute activity to illustrate to students that many of our foods come from around the world. Activity can be added to any lesson on food, food sources, nutrition, etc.
This activity can supplement any nutrition lesson. Students will identify portion sizes for food and compare them with common every-day items through a "Grab Bag" activity.
This 20-minute activity allows students to apply their knowledge of reading food labels and identifying the nutrient content of food. Students work in groups and are challenged to create a nutritious meal with processed foods. This is an ideal capstone activity for a lesson on reading food labels and determining the nutrient content of foods.
In this activity students categorize foods into food groups and describe the USDA MyPlate icon by participating in an activity where students act out the role of a grocery store worker and stock the "shelves" with food from each food group.
This book covers early history, cultivation, processing, and nutritional importance of grains. One chapter is dedicated to each grain, including wheat, rice, corn, millet and barley, and oats and rye. The two-column text reads easily and is full of informative material.
This book offers all the basics found in an adult nutrition guide in a format designed specifically for kids. Lizzy Rockwell has filled Good Enough to Eat with funny speech bubbles, detailed illustrations, and an engaging cast of children who explain everything from why your body needs protein to how long it takes to burn 100 calories. All this plus hands-on experiments and recipes make learning so much fun, kids can taste it!
Harlem Grown tells the inspiring story of how one man made a big difference in a neighborhood. After seeing how restless they were and their lack of healthy food options, Tony Hillery invited students from an underfunded school to turn a vacant lot into a beautiful and functional farm. By getting their hands dirty, these kids turned an abandoned space into something beautiful and useful while learning about healthy, sustainable eating and collaboration. Five years later, the kids and their parents, with the support of the Harlem Grown staff, grow thousands of pounds of fruits and vegetables a year. All of it is given to the kids and their families.
This story makes a fun hook to engage young students with healthy eating. Lola is a very fussy eater. Carrots are for rabbits and peas are 'too small and too green.' One day, after rattling off her long list of despised foods, she ends with the vehement pronouncement, "And I absolutely will never not ever eat a tomato." Not convinced, Lola's older brother Charlie has an idea. He tells Lola that the orange things on the table are not carrots, but "orange twiglets from Jupiter" and peas are in fact "green drops from Greenland." Mashed potatoes, when pitched as "cloud fluff from the pointiest peak of Mount Fuji" suddenly seem appealing to Lola. And in the end, might she even eat a tomato?
Yummy! Colorful images of fruits, vegetables, grains, dairy, and protein foods fill the pages of this picture book starring Jack of beanstalk fame. Fortunately, the friendly giant in this version of the story is happy to invite a guest for dinner. As they cook together, Jack learns about the food groups that are a part of a well-balanced meal. The book is an appetizing way to introduce children to the MyPlate nutrition program, written and illustrated by Loreen Leedy.
Katie's Cabbage is the inspirational true story of how Katie Stagliano, a third grader from Summerville, South Carolina, grew a forty-pound cabbage in her backyard and donated it to help feed 275 people at a local soup kitchen. In her own words, Katie shares the story of the little cabbage seedling and the big ideas of generosity and service that motivated her to turn this experience into Katie's Krops, a national youth movement aimed at ending hunger one vegetable garden at a time. Katie's Cabbage reminds us of how small things can grow and thrive when nurtured with tender loving and care and how one person, with the support of family, friends and community, can help make a powerful difference in the lives of so many.
The first zucchini of a summer garden is always exciting, but what happens when the plants just keep growing...and growing...and growing? Zora soon finds herself with more zucchini than her family can bake, saute, or barbecue. Fortunately, the ever-resourceful girl comes up with the perfect plan—a garden swap!
A picky eater discovers the joy of growing food and the pleasure of tasting something new. Sylvia Spivens always says no to spinach. But one day Sylvia's teacher giver her a packet of spinach seeds to plant for the school garden. Overcoming her initial reluctance and giving the seeds a little love and patience, Sylvia discovers the joy of growing food and the pleasure of tasting something new.
Best friends Sofia and Maddi live in the same neighborhood, go to the same school, and play in the same park, but while Sofia's fridge at home is full of nutritious food, the fridge at Maddi's house is empty. Sofia learns that Maddi's family doesn't have enough money to fill their fridge and promises Maddi she'll keep this discovery a secret. But because Sofia wants to help her friend, she's faced with a difficult decision: to keep her promise or tell her parents about Maddi's empty fridge. Maddi's Fridge addresses issues of poverty with honesty and sensitivity while instilling important lessons in friendship, empathy, trust, and helping others.
Discover what children around the world eat for their midday meals. Menus include one or two meals from North and South America, Europe, Africa, Asia, and Australia. Kid-friendly recipes are also included.
On an otherwise ordinary day, Elliot discovers something extraordinary: the power of mindfulness. When he asks his neighbor Carmen for a snack, he's at first disappointed when she hands him an apple — he wanted candy! But when encouraged to carefully and attentively look, feel, smell, taste, and even listen to the apple, Elliot discovers that this apple is not ordinary at all.
Oliver is off to stay with Grandpa, who grows his own vegetables. But Oliver doesn't eat vegetables—only chips. How will Grandpa persuade him into a week of healthy eating?
Plants Feed Me is an early elementary, non-fiction picture book about the plant foods we eat. This book describes which parts of plants are edible in simple accessible language using botanically realistic illustrations. Basic botanical science concepts of seed, sprout, flower, fruit, and plant structure are introduced with words and pictures.
Poverty and Hunger discusses the questions, "What is poverty and hunger? How do they affect people in countries all over the world?" It helps children begin to understand the ways others struggle with these issues and learn about ways they can help.
Know any kids that don't like veggies? Here's a book that's sure to change their hungry minds. Rah, Rah,Radishes! celebrates fresh vegetables, nature's bright colors, and the joy of healthy eating.
When a farm family brings their spring crops to a city farmers market, the farmer's daughter befriends the daughter of a neighborhood family doing their weekly shopping. Over the course of a year, the girls explore the bounty of each season. Sweet spring strawberries and crisp, fresh greens make way for corn on the cob, peppers, and a rainbow of tomatoes. Fall brings pumpkin patches and the crunch of apples. The friends part at the final winter market, already looking forward to the sweet red strawberries that will unite them again next spring.
A picky eater discovers the joy of growing food and the pleasure of tasting something new. Sylvia Spivens always says no to spinach. But one day Sylvia's teacher gives her a packet of spinach seeds to plant for the school garden. Overcoming her initial reluctance and giving the seeds a little love and patience, Sylvia discovers the joy of growing food and the pleasure of tasting something new.
When a terrible drought struck William Kamkwamba's tiny village in Malawi, his family lost all of the season's crops, leaving them with nothing to eat and nothing to sell. William began to explore science books in his village library, looking for a solution. There, he came up with the idea that would change his family's life forever—he could build a windmill. Made out of scrap metal and old bicycle parts, William's windmill brought electricity to his home and helped his family pump the water they needed to farm the land.
Maria's family are poor Honduran farmers, growing barely enough to eat. Then a new teacher comes to town and shows Maria sustainable farming practices that yield good crops. An inspiring story, based on actual events, that shows us how farms and hopes are transformed as good gardens begin to grow.
This work of fiction is a great tool to introduce nutrition to younger audiences and encourage them to eat vegetables. This title might mislead you to think the vegetables in the book are spoiling but the story is really about vegetables behaving badly because Ivy refused to eat them. Instead of eating her vegetables, Ivy stuffed them into her pocket. At night when she is sleeping, the vegetables form a taunting chorus in Ivy's sleep and invade her dreams with nasty songs. No matter how Ivy tries to run from this nightmare, the vegetables chase her down and continue their harassment. Once she admits she likes vegetables, the nightmare stops.
The first zucchini of a summer garden is always exciting, but what happens when the plants just keep growing...and growing...and growing? Zora soon finds herself with more zucchini than her family can bake, saute, or barbecue. Fortunately, the ever-resourceful girl comes up with the perfect plan—a garden swap!
Agriculture is everywhere! From the time we wake up in the morning until we end our day at night, we have encountered agriculture through the food we eat, the clothes we wear, and the fuel we use for transportation. Ag Today is a great reading supplement for upper elementary students to learn about agriculture. The six issues correlate with the themes of the National Agricultural Literacy Outcomes and can be integrated into science, social studies, and language arts curriculum. Each reader provides real-world connections to STEM and makes learning relevant for students in becoming agriculturally literate.
The Nutrition Ag Mag is an agricultural magazine for students. This issue focuses on nutrition with segments highlighting physical fitness, career options, making healthy dietary choices, and how to read a food label. The entire publication can be viewed online.
These full-color, life-size cardboard photographs of 200 commonly eaten foods are pictured in portion sizes with nutrition information presented in label format on the back. A perfect hands-on tool for teaching food and nutrition concepts! Included with your purchase are the Food Models and Leader Guide. Order this kit online from agclassroomstore.com.
The World Food Programme (WFP) Live Hunger Map monitors food security in more than 90 countries and issues predictions where data is limited. The live map aims to identify areas that are currently food insecure or are sliding towards food insecurity. A static hunger map can be found if you click on "undernourishment" at the bottom of the page. It includes data from 2017-2019.
The "Brittlelactica" integrated campaign tells the story of a race of calcium deficient aliens who discover the health benefits of milk and begin abducting cows, whom they dub "The Supreme Ones."
Discover how carrots travel from farm to table! Watch as this video follows carrots grown at Open Hands Farm in Northfields, Minnesota all the way to elementary schools in Minneapolis.
"Portion size is the key to the American obesity epidemic," said James Painter, chair of Eastern Illinois University's School of Family and Consumer Sciences. He believed that healthy choices could be found in every fast-food restaurant. To prove his point, he followed two graduate students--254-pound Aaron and 111-pound Ellen--who ate portions suitable to their body types for a month. They could chose only foods from 10 fast-food restaurants and gas stations. Both ended up losing weight and lowering their cholesterol. While Portion Size Me showcases the details of the study, Portion Size Me Too highlights how they did it. Students will enjoy the details of how to make healthier choices at their favorite fast-food restaurants.
Explore the world of sorghum in school meals. Learn about its origin, growth in the United States, sustainability, and nutritional benefits. Discover how sorghum can be used in various recipes and its advantages as a gluten-free, high-fiber, and antioxidant-rich grain.
Peter Menzel is a freelance photojournalist known for his coverage of international feature stories on science and the environment, and his wife Faith D’Aluisio is a former award-winning television news producer. In this 14-minute talk, Menzel discusses the projects they have undertaken together, including publishing The Hungry Planet. He further explores the changes they have observed in what and how people eat around the world, touching on issues such as obesity and food security.
This three-page informational sheet describes the process of how berries are grown and harvested, how they get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for strawberries, blueberries, cranberries, raspberries, and blackberries. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.
These dynamic posters visually express the world of possibilities found in growing and eating fruits and vegetables. Display them in your classroom, the school cafeteria, and throughout the school to motivate students to choose more fruits and vegetables at meals and as snacks. Horizontal posters are 24" x 36". Vertical posters are 36" x 24". Posters are available in PDF or upon request from USDA Team Nutrition.
This three-page informational sheet describes the process of how grains are grown and harvested, how they get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for barley, corn, oats, rice, rye, sorghum, and wheat. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.
Use this 30" x 26" MyPlate poster to teach your students about food groups and healthy eating. MyPlate is the USDA’s visual nutrition guide, which depicts a place setting showing the five food groups and the relative proportions they take up in a healthy diet. MyPlate provides a simple, highly visual approach to nutrition that is directly applicable to daily life. Order this poster online from agclassroomstore.com.
How would you rather eat calcium, fiber, iron, protein, vitamin C, and zinc? This set of posters provides examples of foods that fit into each category and includes nutrition information about each.
This six-page informational sheet describes the process of how nuts are grown and harvested, how they get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.
This three-page informational sheet describes the process of how oilseed crops are grown and harvested, how the products get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for canola, cottonseed, peanuts, soybeans, and sunflower seeds. Print your own or order a set of 30" x 8" printed charts from agclassroomstore.com.
This 42" x 42" bulletin board uses the skill of "telling time" to help students understand the time it takes to grow, process, and produce the ingredients of a pizza. It can easily be used to teach concepts of time, community involvement, raw to finished products, careers, and much more. The hands of the clock are movable. An activity sheet is included to demonstrate to students just how long it really takes to make a pizza. You'd be surprised! Order this bulletin board online from agclassroomstore.com.
In a society with so many choices and a bewildering array of options, it's important to learn about healthful eating and active living. Students need to discover the connection between their food and the farm, learn facts about food and nutrition, and explore ways to be more active. This 42" x 42" nutrition bulletin board emphasizes the importance of making healthy choices that will last a lifetime. Order this bulletin board online from agclassroomstore.com.
This three-page informational sheet describes the process of how tree fruit crops are grown and harvested, how the products get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for apples, cherries, oranges, peaches, and pears.
This investigative science curriculum introduces the world of plants to elementary school students through foods we eat. Watch children's understanding of our world grow as they partake in hands-on activities that explore edible roots, stems, leaves, flowers, fruits, and seeds through observation, dissection, journaling, discussion of findings, and, of course, tasting! This book can be used in educators' instruction to support standards in nutrition, math, language arts, and social studies. Every lesson includes plant snacks that spark curiosity, interesting questions, and social dialogue to fuel the learning process.
This guide from the Junior Master Gardener series is packed with basic gardening information that includes growing techniques, food safety, healthy eating tips, and nutritious snack food preparation. This book is a great tool for educators who use garden programs to teach students about health, nutrition, food safety, and wise decision-making skills. Grades 3-5.
Teaching nutrition to children early and often is the key to developing healthy eating habits. The fourth edition of How to Teach Nutrition to Kids includes over 200 cross-curricular activities featuring the MyPlate food guide, children's books, gardening, recipes, food art, label reading, fitness and more.
Created by teachers, this multifaceted garden, nutrition, and physical activities curriculum is evidence-based and academically rich. Through a linear set of hands-on, proven lessons, your students will better understand plants and how plants provide for people’s needs. The 10-week (2 lessons/week) unit of study will step your class through process of establishing a thriving garden that is easy to create and maintain.
This engaging curriculum uses a mathematical lens to take children on an education-filled exploration of the garden. Dozens of hands-on activities hone math skills and promote inquiry, language arts, and nutrition. All were developed to support mathematics and science standards and were extensively trial-tested by educators and youth leaders nationwide.
See a collection of articles reporting the results of various research projects carried out by the United States Department of Agriculture. These articles can help secondary students make connections with topics such as food, nutrition, and overall health.
This teacher's manual provides a road map to successful school gardening and curriculum integration, including hands-on strategies for planning a garden laboratory, facilitating investigative lessons on ecology and nutrition, and involving the community in learning activities.
This website contains the full report from the Food and Agriculture Organization (FAO) of the United States about food security and nutrition around the world. View numerous graphs showing trends over time for hunger, malnutrition, child stunting, and other related impacts of food insecurity.
The Peter Menzel Photography website provides an archive of the photos included in the Hungry Planet book, which depict everything an average family consumes in a week along with the food cost. These portraits provide a glimpse into kitchens from Norway to China to Mexico, raising questions about how culture and environment influence the cost and calories of diets around the world.
MyPlate is the USDA's food guidance symbol that illustrates the five food groups using the familiar image of a place setting for a meal. A wide variety of resources are provided on the associated MyPlate website.
