vegetables and our bodies - aggie horticulture...58 91 96 100 105 110 115 119 124 129 134 138 143...

INDEX

Goal Statement/School Benefits

Advertisement

Schedule/Itinerary

Program Overview

Activities BMI Calculations

Lecture Handout

Exercise in the Garden

Taste Test

Program Evaluations Teacher

Student Pre-test

Student Post-test

Literature Citations

Appendix Food Guide Pyramid

Guia diaria de alimentos

Daily Food Guide

VEGETABLES AND OUR BODIES

PROGRAM GOAL

Implementation of a half day program that will improve fifth graders attitudes toward

vegetables while increasing their knowledge regarding type two diabetes and obesity

issues relating to children.

WHY YOUR SCHOOL WOULD BENEFIT

According to the American Diabetes Association certain ethnic groups are at a higher risk

for developing type two diabetes. Collins Garden Elementary School has a very high

Hispanic student percentage (99%) which is one of the ethnic groups where type two

diabetes and childhood obesity are more prominent. Another factor that has been linked

to these current issues is socio-economic status (American Diabetes Association, n.d.).

Since 96% of students at Collins Garden Elementary are participating in the free or

reduced price lunch program this demonstrates how a program of this nature could

provide helpful information (Collins Garden Elementary School, 2007).

Schedule/Itinerary

9:00-9:10 Introduction to program

9:10-9:20 Student Pre-Test

9:20-9:30 BMI Activity and Explanation

9:30-9:50 Discussion and Handout

9:50-10:00 Break (Restrooms & Transition)

10:00-10:30 Exercise Activity in the Garden

10:30-10:45 Discussion in the Garden

10:45-11:30 Taste Test in Classroom

11:30-11:40 Break (Restroom & Open Discussion)

11:40-11:50 Wrap-up Discussion

11:50-12:00 Questions

The Student Post-Test should be given ten to twelve days after the

information is provided to examine student retention. A twenty minute time

slot should be allowed for this test.

Program Overview

This program will highlight how nutrition and exercise can influence heath throughout a

lifetime. This will be accomplished through various activities during a three hour time

period using the classroom setting as well as the school garden. Below will include each

activity and what objective it is intended to teach the children.

BMI Calculations

Used to help 5th

grade class become a part of the program and demonstrate how

this information may be applicable to their lifestyle.

Lecture Handout

The handout will be used to maintain interaction with the class during the lecture

portion of the day. It will provide them useful information which they can refer to

at a later date and contains highlights of covered materials.


This activity will allow the students to see how gardening can indeed be exercise

and that it can be an activity for anyone. It is also intended to give them hands on

experience in a garden and ownership of a portion of “land” that they can later use

in the classroom or take home to their family.

Taste Test

The taste test is designed to be fun as well as informative. The children will be

able to experience new foods and different ways in which they can be served.

This will highlight the nutritional value of each vegetable and how important (and

easy) it is to include them in their everyday lifestyle.

After the activities there will be a wrap up discussion to tie everything together and focus

again on the message that we want the children to take home. After this there will be a

question and answer session between the instructor and the class. If the children are not

asking questions the teacher will prompt them with some already formulated questions

we have provided.

Body Mass Index

(BMI)*

Use this formula to calculate your BMI

BMI = ( Weight in Pounds / ( Height in inches ) x ( Height in inches ) ) x 703

Or find your height and weight on the chart below to approximate your BMI

BMI (kg/m

2)

19 20 21 22 23 24 25 26 27 28 29 30 35 40

Height (in.)

Weight (lb.)

58 91 96 100 105 110 115 119 124 129 134 138 143 167 191

59 94 99 104 109 114 119 124 128 133 138 143 148 173 198

60 97 102 107 112 118 123 128 133 138 143 148 153 179 204

61 100 106 111 116 122 127 132 137 143 148 153 158 185 211

62 104 109 115 120 126 131 136 142 147 153 158 164 191 218

63 107 113 118 124 130 135 141 146 152 158 163 169 197 225

64 110 116 122 128 134 140 145 151 157 163 169 174 204 232

65 114 120 126 132 138 144 150 156 162 168 174 180 210 240

66 118 124 130 136 142 148 155 161 167 173 179 186 216 247

67 121 127 134 140 146 153 159 166 172 178 185 191 223 255

68 125 131 138 144 151 158 164 171 177 184 190 197 230 262

69 128 135 142 149 155 162 169 176 182 189 196 203 236 270

70 132 139 146 153 160 167 174 181 188 195 202 207 243 278

71 136 143 150 157 165 172 179 186 193 200 208 215 250 286

72 140 147 154 162 169 177 184 191 199 206 213 221 258 294

73 144 151 159 166 174 182 189 197 204 212 219 227 265 302

74 148 155 163 171 179 186 194 202 210 218 225 233 272 311

75 152 160 168 176 184 192 200 208 216 224 232 240 279 319

76 156 164 172 180 189 197 205 213 221 230 238 246 287 328

• Underweight = Less than 18.5

• Normal weight = 18.5 - 24.9

• Overweight = 25 - 29.9

• Obesity = BMI of 30 or greater

* (Partnership for health weight management, 2000)

VEGETABLES AND OUR BODIES

In addition to being healthy we need to make sure we

watch our weight to decrease our chances of __________

Diabetes, _________________, and Heart Disease.

Some of the different ways that we can eat

vegetables are

__________________, _canned_, and

_______________

Our bodies will get the most nutrition from

vegetables that are ______________

Each person should eat ________________ servings of fruits a day

and _______________________ of vegetables a day.

This means that every person should have a total of 5-8

servings of fruits and vegetables every day!

The serving size for fresh and cooked vegetables is ________

cup.

However, the serving size for leafy vegetables like lettuce and

spinach is _______ cup.

Simply eating more nutritious things will help your body

become healthier, however, if you add ______________

your health will improve even more! It is recommended

that you get at least __________ minutes of exercise a day.


For this activity everyone will journey

out to the garden and we will

demonstrate how even working in the

garden is a form of exercise.

Due to the layout of the garden we will

be able to work as one large group

completing a series of activities.

Our first activity will be preparing the

beds for planting. The students will be

numbered off 1, 2, and 3 and then assigned a specific tool. The tools will be

garden hoe, shovel, and hand trowel. Each student will work with a single

tool for 3 minutes and then rotate until they have each used all three tools.

They will be working on a specific area of bed that they will become known

as their own.

Activity two will be planting seeds of carrots, broccoli, and southern peas.

These are the seeds they will use because when we return inside we will be

learning specific nutritional benefits of these vegetables as well as using

them for our final activity.

After the students have planted their seeds, they will be instructed on

watering techniques and given a brief speech on how to give daily care to

their plants.

TASTE TEST

For this activity we will be tasting and discussing the differences between fresh,

frozen, and canned carrots, southern peas, and broccoli.

As we have already learned the fresh vegetables have the most nutrition, followed

by frozen, and then canned. We need to be careful when consuming canned

vegetables due to their increased sodium content and the fact that much nutritional

value has already escaped the vegetable.

Carrots are good for you because they contain Beta carotene, Vitamin A, and Alpha

carotene. These phytochemicals help by …

• Boosting immunity (especially among older people).

• Helping to heal minor wounds and injuries.

• Reducing the risk of heart disease, and high blood pressure.

• Cleansing the liver, and when consumed regularly, can help the liver excrete fats and

bile.

• Fighting infection (vitamin A keeps cell membranes healthy, making them stronger

against disease-causing microorganisms)

• Improving muscle, flesh, and skin health.

• Helping fight anemia.

• Reducing acne.

• Improving eye health (World carrot museum, 2007).

Here’s what I think about fresh carrots

______________________________________________________________________________

______________________________________________________________________________

Here’s what I think about canned carrots

______________________________________________________________________________

______________________________________________________________________________

Here’s what I think about frozen carrots

______________________________________________________________________________

______________________________________________________________________________

My favorite carrots were _______________________________________.

Broccoli has awesome nutritional value including…

Nutrient DV

(%)

World's Healthiest

Foods Rating

vitamin C 205.7 excellent

vitamin A 45.6 excellent

Folate 23.5 excellent

dietary fiber 18.7 excellent

Potassium 14.4 very good

vitamin B6 (pyridoxine) 11.0 very good

vitamin B2 (riboflavin) 10.6 very good

Phosphorus 10.3 very good

Magnesium 9.8 very good

Protein 9.3 very good

omega 3 fatty acids 8.0 good

vitamin B5 (pantothenic acid) 7.9 good

Iron 7.6 good

Calcium 7.5 good

vitamin B1 (thiamin) 6.0 good

vitamin B3 (niacin) 4.7 good

Zinc 4.1 good

vitamin E 3.8 good

(The world’s healthiest foods, n.d.)

Here’s what I think about fresh broccoli

________________________________________________________________________

________________________________________________________________________

Here’s what I think about canned broccoli

________________________________________________________________________

________________________________________________________________________

Here’s what I think about frozen broccoli

________________________________________________________________________

________________________________________________________________________

My favorite broccoli was _______________________________________.

Southern Peas

*Excellent source of: Calcium (211mg), Folate (209mcg), and Vitamin A (1,305 IU)

(Truestar health encyclopedia, n.d.).

Here is one great way to enjoy southern peas!! Remember you can make additions,

deletions, and substitutions to every recipe to make it your own. Use this as a building

block and eat your veggies!!

Black Eyed Peas Casserole 2

1 pint of cooked black eyed peas

1/2 pound of ground meat

1/4 teaspoon of garlic powder

1 can of whole kernel corn

1/4 cup of chilies

1 large onion, chopped

1 can of tomatoes

1/2 cup of olives, sliced

1 package of corn bread mix

Salt & pepper to taste

Cook peas with bacon drippings. Brown ground beef in small amount of oil, add

onions, add peas, and small amount of liquid to ground meat. Add garlic, tomatoes,

corn, olives, chilies, salt and pepper to taste. Pour in casserole dish. Prepare cornbread

mix and spread on top. Bake at 400ºF. until cornbread is done (Basic-Recipes, n.d.)..

Here’s what I think about fresh southern peas

______________________________________________________________________________

______________________________________________________________________________

Here’s what I think about canned southern peas

______________________________________________________________________________

______________________________________________________________________________

Here’s what I think about frozen southern peas

______________________________________________________________________________

____________________________________________________________________________

My favorite southern pea was _______________________________________.

Program Evaluation

Instructor

• Notes on program flow

• Observation about student/teacher interactions with program

• Comments about good/bad things of program operation

Teacher

• Teacher evaluation (follows)

• Allows for teacher input and comments

Students

• Pre-test and Post-test (follow)

• Comparison of knowledge before and after

• Helpful in future programs for student interest

Vegetables and our Bodies

(Teacher Evaluation)

1. Do you believe that the amount of material presented was appropriate

for your grade level?

YES NO

2. Were the objectives clear and met?

YES NO

3. Did the activities support and enhance program objectives?

YES NO

4. Do you feel that the class as a whole learned at least two of the

objectives?

YES NO

5. Would you recommend this program to other 5th

grade teachers?

YES NO

6. What did you perceive to be the least positive of the program?

________________________________________________________

7. What did you believe to be the most positive aspect of this program?

________________________________________________________

COMMENTS:

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

Vegetables and our Bodies (Student Evaluation Pre-test)

1. I am a … boy. girl. (circle one)

2. I am _______ years old.

3. My favorite vegetable is _____________________.

4. Which type of vegetable has the most nutritional value? (circle one)

FROZEN FRESH CANNED

5. How many servings of vegetables should you eat per day? (circle one)

1-3 2-4 3-5 4-8

6. A serving size of cooked vegetables is… (circle one)

1 cup ¾ cup ½ cup ¼ cup

7. A serving size of chopped raw vegetables is…(circle one)


8. A serving size of leafy green vegetables like spinach or lettuce

is…(circle one)


9. Working in the garden is good exercise. (circle one)

TRUE FALSE

10. You should exercise at least _____ every day. (circle one)

10min 20min 30min 40min 1hour

What is a question that you have about gardening or vegetable nutrition?

___________________________________________________________

___________________________________________________________

___________________________________________________________

Vegetables and our Bodies (Student Evaluation Post-test)

1. I am a … boy. girl. (circle one)

2. I am _______ years old.

3. My favorite vegetable is _____________________.

4. Which type of vegetable has the most nutritional value? (circle one)

FROZEN FRESH CANNED

5. How many servings of vegetables should you eat per day? (circle one)

1-3 2-4 3-5 4-8

6. A serving size of cooked vegetables is… (circle one)


7. A serving size of chopped raw vegetables is…(circle one)


8. A serving size of leafy green vegetables like spinach or lettuce

is…(circle one)


9. Working in the garden is good exercise. (circle one)

TRUE FALSE

10. You should exercise at least _____ every day. (circle one)

10min 20min 30min 40min 1hour

11. Did you enjoy the program today? (circle one)

YES NO

12. How many new things did you learn today? (circle one)

NONE 1-2 3-4 MORE THAN 4

13. What was the most interesting thing you learned this morning?

___________________________________________________________

___________________________________________________________

14. What was your favorite activity today?

___________________________________________________________

___________________________________________________________

Literature Citations

American Diabetes Association. (n.d.). http://www.diabetes.org/type-2-diabetes.jsp.

Retrieved 10/3/2005.

Basic-Recipes. (n.d.). http://www.basic-recipes.com/r/bep/casserole2.htm. Retrieved

10/3/2005.

Collins Garden Elementary School (2007). http://www.greatschools.net/cgi-

bin/tx/other/5985#students. Retrieved 7/25/2007.

Grogan, S., Reber, R. (1993). Guia diaria de alimentos.

http://web.aces.uiuc.edu/vista/pdu_pubs/FOODGDSP.PDF. Retrieved 9/27/2005.

Grogan, S., Reber, R. (1993). Daily food guide.

http://web.aces.uiuc.edu/vista/pdu_pubs/FOODGIDE.PDF. Retrieved 9/27/2005

Partnership for health weight management. (2000).

http://www.consumer.gov/weightloss/bmi.htm. Retrieved 10/3/2005.

The world’s healthiest foods. (n.d.).

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9#nutritionalprofile.


Truestar health encyclopedia. (n.d.). http://www.truestarhealth.com/Notes/1671000.html.


USDA anatomy of mypyramid. (2005).

http://www.mypyramid.gov/downloads/MyPyramid_Anatomy.pdf . Retrieved

10/3/2005.

World carrot museum. (2007). http://www.carrotmuseum.co.uk/nutrition.html. Retrieved

9/13/2007.

Appendix

USDA Food Guide Pyramid

Guia diaria de alimentos

Daily Food Guide

vegetables and our bodies - aggie horticulture...58 91 96 100 105 110 115 119 124 129 134 138 143...

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