fall • grade edible school garden program workbook€¦ · fall lesson 5 – grade 5 12 after the...
TRANSCRIPT
STUDENT: ___________________________________________
WORKBOOK
Edible SCHOOLGARDEN Program
5FALL • GRADE
VERSION: AUGUST 2016 © JHU CAIH
The Champion Cheer!
We drink WATER ‘cause it’s fun,
feels good, and makes us strong!
We enjoy FRUITS AND VEGGIES all day long!
6 cups of water,
5 fruits and veggies,
4 a healthy me!
We grow our own GARDEN with our own hands-
We love our TRADITIONS and we love our
LAND!
Water is life!
1
Food Preference Study
Plant Snack How Many I Ate Notes
Instructions: Which plant snacks do you like to eat? Write
down the name of each plant snack. Circle the one you think
will be the class favorite. Use this chart to keep track of
how many plant snacks you eat during this activity.
Fall Lesson 1 – Grade 5 2
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date: 2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response...
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
Fall Lesson 2 – Grade 5 3
Flower Fantasy
You are a tiny seed buried in a field of rich, dark soil. It is springtime and each
day the soil surrounding you grows a little warmer in the sun and wetter with
spring rain. Soon you are about to sprout. First, your root splits out of your seed
coat and reaches down into the soil. Then, 2 small seed leaves push their way
through the soil into the bright sunlight. You can now look out over Earth in all
directions. Some puffy gray clouds blow over the face of the sun and a gentle
rain begins to fall. The sweet scent of fresh rain surrounds you.
Soon, the clouds pass and the warm rays of sunlight return. As each day grows
a little longer, and the sun travels higher in its arc across the sky, you grow a
strong, straight stem and large, wide leaves that catch the sun’s energy and
make the food that feeds you. More leaves appear along your stem. Near the
top, your main stem begins to form a few side branches, each with a flower bud
on top. Each sinking root and rising branch keeps growing in new directions. Your
roots grow slowly, but they are amazingly strong. The wind bends you at times,
but the roots that anchor you are strong and continue to feed you as they bring
water and minerals from the soil for you to grow on.
You feel the air around you passing into the pores
on your leaves and know it is a breath shared with
all other living things. The water being taken up by
your roots has been part of other living things
before you, and it will again become part of other
plants and even animals once it evaporates from
your green leaves and forms new rain clouds.
One day, the large bud on the very top of your stem
begins to open. In a few short weeks you are holding
large flowers with circles of long petals up to the
sun. Smell the petals of your flowers. Buzzing bees
and other insects visit your flowers every day. Each
time an insect visits, it gathers some of your nectar
and pollen. The insect brings pollen from other
Fall Lesson 2 – Grade 5
4
flowers that brushes off onto your pistils and fertilizes them. Tiny seeds form
where the flowers once grew. By the time the days of summer are getting
shorter, you have formed many beautiful seeds for the next generation.
Birds are landing on you now to eat your seeds. Some of the seeds are dropped
by the birds far from where you are growing. The days are getting colder, and
soon the first frost causes your leaves and flowers to droop. Some of your
seeds begin to fall from you and land on the ground. A squirrel comes and
gathers those seeds and buries them in shallow holes for winter food. The
squirrel eats some seeds, but forgets others. These forgotten seeds, and the
ones dropped by the birds, will grow into new plants next year. By the time
the first snow falls, your stems, leaves, and flowers are brown and dying. It is
time for you to break down and turn into soil to feed the next year’s growth.
Your seeds, in and on the soil, are waiting for the moist rains and warm sunlight
of spring to return.
Fall Lesson 2 – Grade 5 5
Draw a picture of your flower!
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date: 2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response...
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
6 Fall Lesson 3 – Grade 5
Fall Lesson 3 – Grade 5
Worm Investigations
Worm Name: ______________________________
Worm Length (in centimeters):_____________________
Instructions: Write down 4 observations about your worm
(color, size, markings, actions, etc.):
1. Example: There are ring-like segments that make up its body.
2. _________________________________________________
3. _________________________________________________
4. _________________________________________________
Station 1 - Light and Darkness
After watching the worms for 3 minutes, how many worms are in the
dark area, and how many worms are in the light area?
5. Number of worms in the dark area __________
6. Number of worms in the light area __________
Station 2 - Damp and Dry
After watching your worms for 3-4 minutes, how many worms are on
the dry towel, and how many worms are on the damp towel?
7. Number of worms on the dry towel __________
7
8. Number of worms on the damp towel __________
Station 3 - Buried in the Dirt
9. After 3 minutes, did your worm bury itself in the soil? Circle one.
Yes No
Answer the following questions in complete sentences:
10. Why do you think your worm likes to be buried in the dirt?
_____________________________________________________
_____________________________________________________
_____________________________________________________
11. Does your worm like the dry towel or damp towel better and why?
_____________________________________________________
_____________________________________________________
_____________________________________________________
12. Does your worm like light or darkness better?
_____________________________________________________
_____________________________________________________
_____________________________________________________
Fall Lesson 3 – Grade 5 8
13. How might this help it survive?
_____________________________________________________
_____________________________________________________
_____________________________________________________
14. How do you think earthworms change soil and break down organisms?
_____________________________________________________
_____________________________________________________
_____________________________________________________
15. How will earthworms help our garden?
_____________________________________________________
_____________________________________________________
_____________________________________________________
Worm Races
Cheer on your worm by calling out its name!
16. After 3 minutes, how far did your worm travel in inches?
__________ inches
Fall Lesson 3 – Grade 5 9
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date: 2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response...
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
Fall Lesson 4 – Grade 5 10
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date: 2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response...
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
Fall Lesson 5 – Grade 5 11
The Life Cycle of a Plant
Every flowering plant comes from a seed. Most seeds grow under the
ground in soil. Seeds need water and sun to grow, or germinate.
Germinate means the seed begins to grow.
Seeds are made up of 3 parts.
1) The outside hard part is called the seed coat. The seed coat
protects the seed until it begins to germinate.
2) Inside the seed coat are 2 parts. The first part is the embryo,
which is actually a baby plant. This is where the plant begins.
3) The second part inside the seed coat is the stored food. The
stored food feeds the embryo until the plant grows and can use its
leaves to make its own food from the sun.
Look at the diagram on the next page to see all the parts of the seed
labeled.
Fall Lesson 5 – Grade 5 12
After the seed begins to grow, or germinate, the seed forms a root that
will search for food and water in the soil to help the seed grow. With
food, water, and sun the seed starts to form its first leaves
underground. The seedling needs to get those leaves to the surface so
it can find more food and grow. The seedling pushes up as the roots grow
downward.
Fall Lesson 5 – Grade 5 13
Once the seedling develops these first leaves, it is able to make its own
food through photosynthesis. Light is important for this process to
occur, as this is where the plant gets its energy. As it grows and becomes
stronger, the seedling changes into a young adult plant, with many leaves.
Over time the young plant will begin to produce buds at the growing tips.
These open up into flowers, and begin to produce fruit. As the plant
produces fruit, the seeds mature or ripen. They will eventually fade away
or drop or travel to a new location. Once the seeds have dried, they are
ready to be planted or stored. This is when the whole cycle starts all
over again.
Strawberry Plant Tomato Plant
Fall Lesson 5 – Grade 5 14
Fall Lesson 5 – Grade 5
Chlorophyll Experiment
©2007 Publications International, Ltd.
See the rainbow in a leaf with a leaf
chromatography experiment.
Leaves have a green pigment called chlorophyll that they use to capture sunlight. Did
you know that leaves also have pigments of other colors to capture colors of light
that chlorophyll misses? Use chromatography to see a leaf’s many colors.
Step 1: Cut a strip 1 inch wide from a white coffee filter.
Step 2: Place a leaf on the filter ½ inch above the bottom. Roll the edge of a coin
over the leaf a few times, pressing leaf juice into the paper. The leaf juice should
be about a ¼-inch wide band of color across the coffee filter strip.
Step 3: Let the filter strip dry. Repeat the process with different colored leaves.
Step 4: Your teacher will pour a ½-inch layer of rubbing alcohol into a jar.
Step 5: Tape your paper strip to the middle of a pen or pencil and hang it so that
the very tip of the strip touches the alcohol. (The colored stripe of leaf "juices"
should not touch the alcohol -- you may have to adjust the length of the strip.)
Step 6: Put a piece of foil over top of the jar to keep alcohol from evaporating.
Step 7: Watch carefully as the alcohol moves up the filter paper, carrying the
pigments along with it. In 10 to 20 minutes the colors should be separated.
Example of coffee filter
strip before the tip is
placed in rubbing alcohol
Leaf juice
15
Fall Lesson 5 – Grade 5
1. What is your hypothesis about what will happen in this experiment?
_____________________________________________________
_____________________________________________________
_____________________________________________________
2. Explain the results of the experiment. What happened?
_____________________________________________________
_____________________________________________________
_____________________________________________________
16
Fall Lesson 5 – Grade 5
Photosynthesis
The stems and leaves of most plants are green. The green color is
chlorophyll. Chlorophyll helps plants grow. It helps them make oxygen
and sugar. Most plants take in water through their roots. They take in
carbon dioxide through the leaves. Heat and light from the sun shine on
the plants. This helps the chlorophyll do its job. The plant makes sugar
and oxygen. The sugar helps the plant grow bigger. The oxygen goes out
into the air for us to breathe. This process, called photosynthesis, is
necessary for all plants, animals, and people to live.
1. Plants get heat, light, and energy from the
___________________________________.
2. The green color of a plant is chlorophyll.
Chlorophyll helps plants make
___________________________________.
Chlorophyll also helps plants make
___________________________________.
3. Plants take in carbon dioxide through their
___________________________________.
4. Plants take in water and minerals through
their
___________________________________.
17
Fall Lesson 6 – Grade 5
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date:
2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response…
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
18
Fall Lesson 7 – Grade 5
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date:
2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response…
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
19
Fall Lesson 7 – Grade 5
Nutrient Chart
NUTRIENT FUNCTION GOOD FOOD
SOURCES
CATS Carbohydrates Energy Whole grains
Fruits and
vegetables
Milk products
WAIT Water Maintenance: carries
nutrients in blood
Maintains body
temperature
Water
Fruits and
vegetables
FOR Fats Energy/maintenance:
carries some
vitamins
Plant-based oils
Nuts and seeds
Fish and fish oil
MICE Minerals Maintenance:
regulates and
maintains body
functions
Fruits and
vegetables
Milk products
Eggs
Meat and beans
Whole grains
Nuts and seeds
VERY Vitamins Maintenance:
regulates and
maintains body
functions
Fruits and
vegetables
Nuts and seeds
Milk products
Eggs
Meat and beans
Whole grains
PATIENTLY Proteins Growing
Tissue building and
repair
Meats
Milk products
Eggs
Nuts and seeds
beans
20
Fall Lesson 8 – Grade 5
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date:
2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response…
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
21
Fall Lesson 8 – Grade 5
Reading Nutrition Labels 100% Whole Wheat Bread
Nutrition Facts Serving Size: 1 slice (43g)
Servings per Container 16
Amount Per Serving
Calories 100 Calories from Fat 15
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 230mg 9%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 11%
Sugars 2g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Next, look at
the calories.
Calories are like
energy. The
average kid
needs about
2,000 calories a
day. A snack
should be
around 100
calories.
Here you can see
if the food has
any vitamins and
minerals in it.
We want to get
lots of these.
Keep Vitamins
and Minerals
numbers high
(20% of daily
value).
These tell you how
much fiber and
protein are in 1
serving of the food.
We want to keep
fiber high (10-20%
of daily value).
Protein doesn’t have
a % Daily Value.
Around 5g is low,
10g is medium and
20g is high. The
average kid needs
around 30g total a
day.
The first thing
to look at is the
serving size. It
tells you how
much of the
food counts as 1
serving as well
as how many
servings are in
the package.
% Daily Value:
Around 5% means it’s a low source.
Around 10% means it’s a medium source.
Around 20% means it’s a high source.
This tells you how
much fat is in 1
serving of the
food. We want to
keep fat low
(around 5% of
daily value).
Sugars don’t have
a % Daily Value.
Stay away from
foods that list
sugar as the first
or second
ingredient.
22
Whole Milk 2% Reduced Fat Milk Nonfat Milk
Milk Label Challenge
Nutrition Facts Serving Size: 1 cup (244g)
Amount Per Serving
Calories 149
Calories from Fat 71
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g
23%
Cholesterol 24mg
8%
Sodium 98mg 4%
Total Carbohydrate 13g
4%
Dietary Fiber 0g 0%
Sugars 13g
Protein 8g
Vitamin A 10% Vitamin
C 4%
Calcium 30% Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts Serving Size: 1 cup (244g)
Amount Per Serving
Calories 122
Calories from Fat 43
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g
15%
Cholesterol 20mg
7%
Sodium 100mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Sugars 12g
Protein 8g
Vitamin A 10% Vitamin
C 4%
Calcium 30% Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts Serving Size: 1 cup (244g)
Amount Per Serving
Calories 80 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol <5mg 0%
Sodium 120mg 5%
Total Carbohydrate 11g
4%
Dietary Fiber 0g 0%
Sugars 11g
Protein 9g
Vitamin A 10% Vitamin
C 4%
Calcium 30% Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Fall Lesson 8 – Grade 5
Ingredients: Milk, Vitamin D
23
Facts up Front
Make Your Own Front Food Label!
Instructions: You are trying to sell a food to your friends by putting a
catchy, healthy label on the front of the package. Your friends want a
healthy food. You need to convince them that your product is healthy.
Read the Nutrition Facts food label and make a label.
1. Read the Nutrition Facts food label on the food package your
teacher hands out to you. Figure out which nutrients are high and
which are low. Make a list below. Remember: 5% Daily Value is low
and 20% Daily value is high.
This food is LOW in: This food is HIGH in:
_______________ __________________
_______________ __________________
_______________ __________________
2. Write a catchy label claim for the front of your food in the box
below.
Examples: Low in Fat! High in Vitamin C!
3. Write your label claim on a sticker and place on front of your
package. Share what you wrote with the class!
Look for the
% Daily
Value
numbers
here.
Fall Lesson 8 – Grade 5 24
Battle of the Labels
Round 1:
Food Label 1: _______________________________
Food Label 2: _______________________________
Label 1 Label 2
1. Which food has more protein?
2. Which food has less sodium?
3. Which food has less calories?
4. Which food has more vitamin A?
5. Which food has more calcium?
6. Which food has less total fat?
7. Which food has more vitamin C?
Total number of checks:
Instructions: Which food is healthier? Take a look at the
food label and check the column of the correct answer to
each question. The food with the most checks is the winner!
Fall Lesson 8 – Grade 5 25
Round 2:
Food Label 1: _______________________________
Food Label 2: _______________________________
Label 1 Label 2
1. Which food has more fiber?
2. Which food has less total fat?
3. Which food has less calories?
4. Which food has more iron?
5. Which food has more calcium?
6. Which food has less sugar?
7. Which food has more vitamin C?
Total number of checks:
Fall Lesson 8 – Grade 5 26
Round 3:
Food Label 1: _______________________________
Food Label 2: _______________________________
Label 1 Label 2
1. Which food has more protein?
2. Which food has less sugar?
3. Which food has less calories?
4. Which food has more Vitamin A?
5. Which food has more iron?
6. Which food has less total fat?
7. Which food has more fiber?
Total number of checks:
Fall Lesson 8 – Grade 5 27
Round 4:
Food Label 1: _______________________________
Food Label 2: _______________________________
Label 1 Label 2
1. Which food has more fiber?
2. Which food has less total fat?
3. Which food has less calories?
4. Which food has more iron?
5. Which food has more calcium?
6. Which food has less sodium?
7. Which food has more vitamin C?
Total number of checks:
Fall Lesson 8 – Grade 5 28
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date: 2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response...
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
Fall Lesson 9 – Grade 5 29
There Are How Many Servings in My Portion?
Name of Food Sample A Sample B Sample C
Think about it:
How many servings of each food do you think you normally eat?
Instructions: Write down the list of different foods you will look
at in this activity. Go around the classroom and look at the
different groups of food portions. For each group, mark an “X” in
the box for which food you think is exactly 1 serving.
Fall Lesson 9 – Grade 5 30
Using Your Hands to Measure Serving Sizes
Fall Lesson 9 – Grade 5 31
Taste Test Observations
Instructions: Fill out the questions below after tasting your vegetable.
1. Date: 2. What vegetable are you tasting?
3. In a complete sentence, describe how the vegetable tastes:
4. Circle your response...
I liked it I loved it I tried it
5. Was your veggie crunchy?
Yes or No
6. Would you try this veggie again?
Yes No Maybe
7. What color is your vegetable?
8. What part of the plant is your vegetable? Circle your answer.
Root Stem Leaf Flower Seed Fruit
9. What do you like most about the vegetable you tasted?
10. Please use the space below to draw the vegetable:
Fall Lesson 10 – Grade 5 32
Who Are the Three Sisters?
There are many different stories about who the Three Sisters are and
what they did for our people. However, all stories share how the Three
Sisters saved the Native Americans from starvation. Here is one version
of the story from the Haudenosaunee (Iroquois):
The first man and woman created by the Great Spirit were happy with
their lives on the newly formed Earth. However, they discovered that
they were hungry and could not find anything to eat. The woman cried
out to the Great Spirit “Oh Great Spirit! We are hungry and cannot find
any food. Please help us!”
The man noticed the mound of soil they were standing near. Three women
rose out of the soil as if they grew there. The man and woman watched
and listened to the mysterious women.
The tallest and oldest woman had silk strings for hair, the beads of her
dress were golden yellow, and she wrapped herself in a green, leafy coat.
She said to them “Greetings! I am Sister Corn. Eat what I grow for you
and you will stand strong.”
The second woman was much
smaller and thinner. With her
beaded jewelry dangling, she held
on to Sister Corn’s waist in order
to stand up. “I am Sister Bean.
Sister Corn helps me stand up to
see the sun. My feet will keep the
soil healthy. Eat what I grow for
you and you won’t be hungry.”
33 Fall Lesson 10 – Grade 5
The third woman lay on the ground. She was rounder than the other two
women and she had on an orange dress. Her big leafy hair covered the
ground around Sister Corn and Sister Bean’s feet. “I am Sister Squash.
My leafy hair protects my sisters’ feet from weeds and animals. Eat what
I grow for you and share us with your children.”
The man and woman were delighted for the help the Great Spirit had
sent them. The man asked “What are we to do when your fruits have all
been picked?” Sister Corn replied “Give thanks to us when you pick our
fruits. Give thanks to us when you plant our seeds in the soil mound again.
Take care of us as we return to you again.”
The three sisters, Corn, Bean, and Squash, changed from their human
forms into healthy green plants. Sister Corn’s stalk was tall and strong.
Sister Bean’s vines wrapped around Sister Corn’s stalk. Sister Squash’s
big leaves covered the ground.
The man and woman did what the sisters told them to do. At every
planting and harvest, the man, woman, and their children gave thanks to
the three sisters and the Great Spirit. They celebrated the first signs
of plants growing. They took joy in caring for the plants. And they
celebrated the harvesting of their fruits for ages to come.
Fall Lesson 10 – Grade 5 34
Evaluation Questions: Review
Lesson 1 – Introduction to the Edible School Garden Program
1. What is the name for scientists who study plants?
2. How do people use plants?
3. What was the favorite plant food of the class?
4. What do we mean by “respect the garden?”
5. What will happen if you continue to break the rules of the garden?
Lesson 2 – The Plant Life Cycle
1. What are the 6 parts of a plant?
2. What are the traditional names for plant parts?
3. What are some traditional uses of plants in our community?
4. What are the main steps in the plant life cycle?
Lesson 3 – Worm Investigations
1. How do earthworms help the garden?
2. How are earthworms helpful to the soil?
3. What do earthworms prefer, light or darkness?
4. What is the best habitat for an earthworm?
Lesson 4 – Seed Saving
1. Why do we save seeds?
2. What is a self-pollinating plant?
3. What is a cross-pollinating plant?
4. Why do seeds need to be completely dry before you store them?
5. Where should seeds be stored?
6. What are some things we do in our community to save seeds?
Fall Evaluation Questions – Grade 5 35
Lesson 5 – Plant Parts – Leaves and Photosynthesis
1. What does germinate mean?
2. What is the green pigment in plants called?
3. What do we call the way that plants make food?
4. What three things do plants need to survive?
5. Plants make a gas that humans breathe in, what is it called?
Lesson 6 – Drying Foods the Traditional Way
1. Why do people dry foods?
2. Does drying food remove moisture from the food or add moisture to
the food you are drying?
3. Are dried foods just for decoration or can you eat them?
4. Do bacteria grow on dried foods?
Lesson 7 – The Super 6 Nutrients
1. What are the 6 categories of nutrients?
2. What do proteins do for the body?
3. What are the major nutrients in fruits and vegetables?
4. True or false? Each food can only have 1 nutrient.
5. Why is it important to eat a variety of foods from all of the food
groups?
Fall Evaluation Questions – Grade 5 36
Lesson 8 – Comparing Food Labels: Battle of the Labels
1. What are the main differences between whole, reduced fat, and
nonfat milk?
2. True or False: whole milk (or regular yogurt) has more calcium than
lowfat or nonfat milk (or low-fat yogurt).
3. What are 3 things that a food label tells you?
4. If a food has 25% of your daily value for Vitamin A, is that a low,
medium or high source of vitamin A?
5. How can comparing food labels help you choose a healthy snack?
Lesson 9 – What?! That’s a Serving!?
1. How can you use your hands to measure a serving of cheese? Meat?
2. How many servings are in a 20 oz bottle of soda? What about a
32 oz bottle of soda?
3. How many cups of fruit are equal to one serving?
4. What other objects can you use to measure a serving of fruit?
5. How many chips are in one serving?
Lesson 10 – Companion Planting and Traditional Cooking
1. What are companion plants?
2. What are the three plants that make up the three sisters garden?
3. How does the corn help?
4. How does the squash help?
5. How do the beans help?
Fall Evaluation Questions – Grade 5 37
Notes
38
Notes
39
Notes
40