good for me and you a nutrition curriculum for second grade

GOOD FOR ME AND YOUA Nutrition Curriculum for Second

Grade

GOOD FOR ME AND YOUA Nutrition Curriculum for Second Grade

Book-based LessonsLesson 1 – Eating Healthy is Good for Me and You Good for Me and You by Mercier MayerLesson 2 – Breakfast is Good for Me and You The Hatseller and the Monkeys by Baba Wague DiakiteLesson 3 – Healthy Snacks and Beverages are Good for Me and You Eat Well by Liz GogerlyLesson 4 – Exercise is Good for Me and You Wallie Exercises by Steve EttingerLesson 5 – Keeping Food Safe for Me and You Food Safety by Sally Lee

Objectives

Students will:Recognize MyPlate and identify it as a guide to healthy eating.Describe the health benefits provided by foods from each of the five food groups.Increase their consumption for fruits, vegetables, and whole grains.Expand the variety in their diets.

Lesson Highlights:Provides more than 10 hours of

instruction, plus other classroom enrichment activities.

Teacher BackgroundGroup Book ReadingLesson ApplicationClassroom EnhancementsTasting ActivityFamily FlyersVisual Support Pieces

Meets California State Department of Education’s Grade-based Standards

Common Core Standards for English Language Arts Health Framework and Content Standards Nutrition Competencies


2003 California Health Framework and 2008 Health Education Content Standards

Nutrition and Physical Activity emphasized in grades K, 2, 4, 5, 7, 8, 9-12Growth and Development emphasized in grades K, 1, 3, 4, 5, 7, 8, 9-12

Content standards met are listed in each lesson.

2010 Nutrition Competencies

Guide the development of curricular materials andbenchmark learning in nutrition education.

Nutrition Competencies are listed for each lesson.


Establishing Healthy Habits

Positive habits of healthy eating, adequate physical activity, sufficient sleep, and proper hand washing can lead to increased life expectancy, enhanced quality of life, and reduced risk of disease.

Only 2% of children daily meet the MyPlate recommendations.Only 42% of children get 60 minutes of physical activity.Few children get 10-12 hours of sleep.Most children do not practice proper hand washing.

Promoting healthy eating and physical activity in childhood, when important lifestyle habits are formed, can provide lifelong health benefits for children.

Teachers and Schools are Important Players

Teachers and schools, not only play and important role in helping students acquire important knowledge and skills, but also in promoting healthy environments where these behaviors are valued, nurtured, and practiced.


School Involvement

School Administrators – can assure that School Wellness and other policies are of sufficient strength and fully implemented.Teachers – can integrate nutrition education into daily activities and create environments that nurture and support behavior adoption.Food Service – can provide healthy appealing food and appropriate eating environments for making healthy choices. Multiple Benefits

• Schools have opportunities to implement a range of policies to promote student wellness, enhance health skills and knowledge, and influence positive behavior acquisition.

• There are more benefits than just health…research shows that healthy children also perform better academically and socially.

GOOD FOR ME AND YOURole of Schools in Nutrition Education

Our Amazing Classroom

Easy to implement ideas that reinforce the learning.Ways to enhance the classroom environment to support the learning.Offers a secondary book of the opposing genre for the lesson.Provides family supports - Family Time Flyer – Creating Healthy Habits Together.

Enhancing the Classroom EnvironmentTeachers can assure that students are not just learning new knowledge, but adopting new habits that will help them maintain healthy bodies for optimal growth and development.

GOOD FOR ME AND YOURole of Teachers in Nutrition Education

Family Involvement

Active partners in nutrition education.Engaged in policy development and volunteer activities.Informed of classroom and school practices and strategies.Communicated with through consultations, newsletters, take-home sheets, and workshops.

Parents and families have the greatest initial influence on children’s nutrition and physical activity behaviors.

Curriculum Family Supports

• Family Time: Creating Healthy Habits Together Take Home Sheet – Lesson specific flyer with easy to implement strategies that reinforce the lesson’s messages.

• Families Have You Tasted Take Home Sheet – One page sheet on the produce or food tasted in the classroom and an easy to prepare recipe.

GOOD FOR ME AND YOURole of Families in Nutrition Education

Books Are Used to Teach Nutrition

Books are a natural way to reach early elementary students.Books provide an emotional attachment to the content – important for effective learning.Books offer a familiar and interesting way to stimulate curiosity, build background, and introduce the lesson content.

Use of Book Genre

• Narrative Books – Also called picture or story books, tell a story based on reality or fiction.

• Information Books – Are non-fiction books and should provide reliable, documentable information.

Illustrations are an essential part of both types of books.

GOOD FOR ME AND YOUUse of Literature

Assessments

Activity 1 – Book Retell and Fact Sheets.Activity 2 – Review and Reflect questions to check understanding and ability to apply the information.A Review the Lesson page is included at the end of each lesson.Pre-Post Student Evaluation for the entire curriculum is available for measuring overall knowledge gains.

Students understanding of the lesson content is critical to students’ application and adoption of the nutrition and health strategies.

Educator Evaluation

To help UCCE capture valuable teacher “expert observer” input on potential changes in students’ knowledge, skill and behavioral changes, an Educator Evaluation sheet is included at the end of each lesson.

GOOD FOR ME AND YOUAssessment of Student Learning

GOOD FOR ME AND YOU – Educator Evaluation

How a Book is Read is Critical For:

ComprehensionVocabulary developmentLiteracy development

Activity 1 in each lesson uses research-based strategies and CCS for

presenting the book reading activity.

Narrative Books

Students listen for the sequence of the story (what happens first, next, and in the end), as well as the problem that was identified and the solution to the problem. Students are asked to make

predictions.

Information Books

Students learn something new and answer questions. They are asked what they already know about the topic and

what they would like to learn.

Worksheets for each type of book are included to retell the story

or book content.

GOOD FOR ME AND YOUHow to Read the Books

Increasing Fruit and Vegetable Consumption

Many children consume less than recommended amounts.Taste preference is a strong predictor of children’s intake.Access and exposure to fruits and vegetables affects children’s consumption.Children who set goals and have positive feelings towards fruits and vegetables are more likely to consume them.

Tasting of fruits and vegetables is an effective way of introducing students to new fruits and vegetables.

Let’s Take a Taste• A fruit or vegetable is featured in each lesson.• Instruction is provided for selecting and preparing

the produce and conducting the tasting.• A Family Take Home Sheet – Families Have you

Tasted…is provided for each lesson.

GOOD FOR ME AND YOUClassroom Tasting

GOOD FOR ME AND YOU – Tasting Activity

GOOD FOR ME AND YOUA Nutrition Curriculum for Second

Grade

Good For Me and You! Lessons

EATING HEALTHY IS GOOD FOR ME AND YOU

Eating Healthy is Good for Me and You

Students learn the importance of healthy eating and physically active and

the nutrients provided by each food group.

Objectives:

Recognize MyPlate as a guide to making healthy choices.Classify various foods into appropriate food groups.Identify the nutrients provided by each of the five food groups.Describe the health benefits provided by foods from each food group.Describe high fat and high sugar foods as sometimes foods and that they belong “on the side” of MyPlate.

Good for Me and You

by Mercier Mayer

Lesson 1

The Good for Me and You curriculum is introduces students to the key nutrients

needed for good health and the food groups that provide them.

GOOD FOR ME AND YOU – Lesson 1


Activity 1 Book Reading

Good for Me and You

Read the book several times, so you are familiar with the cadence of the text, the key messages, and where to pause and discuss content.

Activity 2

MyPlate, A Guide to Healthy Eating

Students study MyPlate and the concept of nutrients provided by each food group. They determine which foods belong on MyPlate and which foods are sometimes foods that belong “on the side”.



Photo of tri-fold board at the end of the lesson.


Good for Me and You MyPlate Goal Sheet

Our Amazing Classroom Enhancing the

Learning

Daily review the school lunch menu.Integrate nutrition into other subjects.Use non-food items for class fundraisers.Do classroom food tastings.

Read More… Information Book

MyPlate and You by Gillia M. Olson

Classroom Tasting

Apples…come in many colors and varieties, require no preparation, and are full of fiber and many antioxidants.


Breakfast is Good for Me and You

Students learn their bodies and brains need to be refueled every morning with

a healthy breakfast.

Objectives:

Identify that eating breakfast is an important way to maintain a healthy body.Describe that eating a healthy breakfast gives our bodies and brains energy for a new day.Describe how they feel when they skip breakfast.Give an example of a healthy breakfast.Identify healthy alternatives to high fat and high sugar foods consumed at breakfast.

The Hatseller and the Monkeys

by Baba Wague Diakite

Lesson 2BREAKFAST IS GOOD FOR ME AND

YOU


Benefits of Eating a Healthy Breakfast

Improved Student HealthWhen students miss breakfast, they are hungry and hunger is associated with lower physical activity, stomachaches, headaches, depression, anxiety, and a decreased ability to focus.Children who consume breakfast have higher intakes of many nutrients such as vitamins A, E, C, B6 , B12; folate; iron; calcium; phosphorus; magnesium; potassium; and dietary fiber.Children and adolescents who eat breakfast have a healthier weight.

Enhanced Student Academic PerformanceStudents are better able to differentiate among visual images, show less errors, and have better attention, memory recall, and cognitive functioning.Children who eat breakfast at school, closer to class and test-taking time, perform better on standardized tests than those who skip breakfast or eat breakfast at home. Fewer mistakes and the ability to solve math problems more quickly are reported in children who eat a complete breakfast versus a partial one.

Improved Student BehaviorStudents show improved school attendance and less tardiness. Less depression, anxiety, and hyperactivity is reported in children who eat breakfast. Fewer discipline problems and visits to the school nurses office are reported in children consuming a healthy breakfast.


The Hatseller and the Monkeys

BEFORE READING introduce the book, activate prior knowledge, grab interest, and predict the content.


Activity 2

Breakfast Fuels Our Bodies and Brains

Students identify how they feel when they miss breakfast and through a fun hands-on exercise learn the importance of refueling their body every morning with healthy foods.



Activity 2

Breakfast Fuels Our Bodies and

Brains

1.Review the Hatseller and the Monkeys Story.

2.Breaking the Fast.

3.Fuel Up at Breakfast Helicopters.

4.Getting the Right Breakfast Fuel.

5.Making Better Choices.

6.Revisit, Fuel Up for Breakfast Helicopters.

7.Review and Reflect.

Body Brain

Energy

Our Amazing Classroom Enhancing the Learning

Encourage participation in the School Breakfast Program.Talk to students about the importance of breakfast.Do classroom food tastings for a morning snack.Make sure you eat a good breakfast, too!

Read More…Information

My Breakfast – A Book About a Great Morning Meal

Classroom Tasting

Citrus Fruits…are high in vitamin C; important for healing wounds and fighting infection. They come in many varieties and are also high in fiber and contain no fat or sodium.


Healthy Snacks & Beverages are Good for Me and You

Students learn the difference between treats and healthy snacks and beverages and how to make healthy choices from

the five food groups.

Objectives:

Describe healthy snacks as “mini meals” from the five food groups.Identify water as a healthy beverage choice.Describe healthy snack alternatives to high fat and high sugar “treats”.Identify a variety of healthy snacks and beverages.

Eat Well

by Liz Gogerly

HEALTHY SNACKS & BEVERAGES ARE GOOD FOR ME AND YOU

Lesson 3

Healthy Snacks and the Role of Schools

The IssueChildren are consuming more snacks, nearly three a day and making up 27% of their daily calories.Desserts and sweetened beverages are the major source of snack calories, followed by salty snacks and candy.Sugary drinks account for 22% of the empty calories consumed by children.

Role of Schools Students consume 35 – 50% of their daily calories at school, often through exposure to sugary drinks and high fat and high sugar snacks.Strong school policies directed toward decreasing student access to sugary drinks and high fat and sugar snacks have proven effective.Students in states with stronger policies gained less weight over a three-year period than in those states without the policies.

Healthy SnacksLow in fat, especially trans and saturated fats. Low in added sugar and calories.High in vitamins, minerals, fiber, calcium, and protein.Come from the five food groups.



Eating Well

DURING THE READING pause to emphasize text and illustrations and discuss the key points of the book.


Activity 2

Choosing Healthy Snacks and Beverages

Students identify the differences between treats (sometimes foods) and healthy snacks and recognize the importance of water, an anytime beverage.



Activity 2

Choosing Healthy Snacks and Beverages

1.Healthy Snacks Versus Treats.

2.Sugar in Treats.

3.Healthy Snacks from the Five Food Groups.

4.Water a Healthy Beverage.

5.Play Swap for a Healthy Snack.

6. Review and Reflect.Photo of tri-fold board at the end of the lesson.


Describe and discuss food in a positive context.Set-up a water station in the classroom.Limit unhealthy competitive foods in school snack bars and vending machines.Choose non-food items for class reward programs.Offer healthy choices for classroom celebrations.

Read More Books on Healthy Snacks and Beverages

Drink Water by Mari C. Schuh

Classroom Tasting

Pears…are a versatile fruit that can be used in many ways. They contain a third more potassium than apples, an important mineral for maintaining heartbeat.


Exercise is Good for Me and You

Students learn they need at least 60 minutes of physical activity every day and explore three different types of

exercises.

Objectives:

Describe the benefits of being physically active and how it helps different parts of the body.Identify that they need at least 60 minutes of physical activity every day.Describe the kinds of sedentary activities they should limit.Set a goal for daily physical activity.

Wally Exercises

by Steve Ettinger

EXERCISE IS GOOD FOR ME AND YOU

Lesson 4

Importance of Physical Activity

Physical Health BenefitsImproves strength and endurance.Helps build and maintain healthy bones and muscles. Improves blood pressure and cholesterol levels.Helps control weight.Reduces risk of chronic diseases such as diabetes, cardiovascular disease, and cancer.

Mental and Emotional Health Benefits Reduces anxiety and stress and promotes psychological well-being.Increases self-esteem.Reduces feelings of depression and anxiety.

Academic Benefits Enhanced academic performance and improved grades.Improves time on task.Enhances concentration and attentiveness in the classroom.



Wally Exercises

AFTER THE READING review the list of things students wanted to learn and ask questions to reinforce and clarify the learning.


Activity 2

Keep on Moving

Students learn about aerobic and muscle and bone strengthening exercise and ways they can be active every day.



Activity 2

Keep on Moving

1.Introduction to Physical Activity.

2.Aerobic Exercise for Strong Hearts and Lungs and Healthy Brains.

3.Exercise for Strong Muscles.

4.Exercise for Strong Bones.

5.Less Seated Activities.

6.Keep on Moving Chart.

7. Review and Reflect.


Photo of Keep on Moving Chart completed.


Chart class progress on physical activities done at school.Energize your students.Set a class walking goal.Use an exercise ball.

Read More Books onPhysical Activity – Poetry Book

Good Sports..Rhymes About Running, Jumping, Throwing, and More

Classroom Tasting

Broccoli…is a nutrient powerhouse. One serving provides 150% of one’s daily requirement for vitamin C. It is also low in calories and high in fiber.


Keeping Food Safe for Me and You

Students learn helpful life skills about how to keep food safe.

Objectives:Describe how germs can grow quickly in the “danger zone”.Identify that foods should not be kept in the “danger zone” for more than two hours.Identify practices that may put food in the danger zone.Identify foods that should be refrigerated.Identify hand washing as a safe food practice, before and after handling food.

Food Safety

by Sally Lee

KEEPING FOOD SAFE FOR ME AND YOU

Lesson 5

Importance of Food Safety and Handling

The IssueThe Center for Disease Control estimates that each year 1 in 6 Americans get sick with foodborne illness.Nearly half of all reported foodborne infections occur in children under 15.56% of hospitalizations for salmonellosis and campylobacteriosis occur in children under 9.

Schools Can Assure a Food Safe Environment by:Establishing and following school food safety policies and procedures.Implementing and monitoring Food Safe practices in the cafeteria.Sending food workers and teachers to food safety trainings.Educating parents on safe lunches and snacks.Developing policies on bake sales, potlucks, and classroom celebrations that include food.Encouraging hand washing in classrooms.



Food Safety

AFTER THE READING help the students “retell the story” by completing the Story Retell or Fact Sheet.


Activity 2

Keeping Your Food Safe

Students learn about the danger zone where germs can multiple quickly and how to keep food safe to eat.



Activity 2

Keeping Your Food Safe

1.Review the Key Points of the Book Reading.

2.Germs Multiple.

3.Conduct the Experiment.

4.Store Foods in the Refrigerator.

5.The Danger Zone.

6.Revisit the Experiment.

7.Review and Reflect.



Encourage hand washing before eating or preparing food in the classroom.Establish safe places for storing students’ lunch boxes.Provide tissues in the classroom.Demonstrate food safety when doing classroom food tastings.

Read More…Information Book

Germs Make Me Sick! by Marylin Hafner

Classroom Tasting

Jicama…It has a crunchy crisp texture and slightly sweet taste. It is high in fiber, low in calories, and a good source of vitamin C.


GOOD FOR ME AND YOU – Credits

Developer: Sharon K. Junge, University of California Cooperative Extension, Emeritus

Contributor: Rosemary Carter, University of California Cooperative Extension, Placer/Nevada Counties

Translation: Myriam Grajales-Hall, ANR News and Outreach in Spanish Pilot Testing:

Rosemary Carter, University of California Cooperative Extension, Placer/Nevada Counties

Layout and Design: Annette Cosgrove, University of California Cooperative Extension, Placer/Nevada Counties

Slide Presentation: Developed by Sharon K. JungeVideo by Rosemary Carter and Molly KlumbLayout by Annette Cosgrove

©2013 by the Regents of the University of California. All rights reserved. Permission is granted to reproduce the handouts and home activities for workshop sessions. No other part of this publication may be reproduced in whole or in part, or stored in a retrival system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the author.

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