Supplemental Nutrition Assistance Program-Education

Nutrition and Food Sciences, College of Health Sciences

How to Use This Curriculum and Lesson Highlights

How to Use This Curriculum

The nutrition lessons take 10-15 minutes for grades K-2 and approximately 20-30 minutes for grades 3-5.  Materials are flexible so teachers can combine lessons together or save parts for later. Most lessons contain activities and worksheets that students can complete individually, with a partner, or in a group. Curriculum connections to language arts, math, science and social studies are included. Bilingual parent letters in English and Spanish are also included for each grade.

Lesson Highlights by Grade

In grades K-4, the curriculum includes one lesson pertaining to a nutrition-related children’s book.

  • Kindergarten – The lessons teach children the importance of eating different color fruits and vegetables every day and how the colors help their bodies. Young children are given an incentive to try new fruits and vegetables and to monitor their own progress on the “Fruit and Veggies Taster’s Club” poster.

  • First Grade – Grade 1 includes an interactive “Eat Colors Be Healthy” poster to teach students how different color fruits and vegetables help their bodies. Picture cards teach students where fruits and vegetables grow.

Students in grades 2-5 learn about food groups through USDA MyPlate, a guide for healthy eating. Free MyPlate posters can be obtained at www.fns.usda.gov/tn/team-nutrition

  • Second Grade – Second graders guess each other’s favorite fruits and vegetables by using sensory words to describe them. Students connect math and nutrition as they create a class pictograph of their favorite fruits and vegetables.

In grades 3-5, The Fruit and Vegetable Jeopardy Game can be used for assessment after all the lessons have been taught. Teachers can access the game at www.jeopardy.rocks/uriffvp

  • Third Grade – In a lesson entitled “From Farm to Fork”, third graders learn about the sequence of activities necessary to make plant-based foods available to eat. “Fruit Fractions” reinforces the concept of fractional parts using pictures of fruit. Students read a letter from a real farmer who uses technology on his farm.

  • Fourth Grade – In a “go”, “slow” and “whoa” lesson, Grade 4 students learn how to make healthy choices when eating fruits and vegetables. The “Market Math” worksheet deals with the concepts of decimals and money.

  • Fifth Grade – Grade 5 students become aware of how the media affects the foods they choose through a lesson about processed foods. Fifth graders are asked to write a persuasive letter home to their families encouraging them to eat more fruits and vegetables. The “Kitchen Calculations” worksheet deals with the math concepts of measurement and conversions.

 

If you have any questions about the curriculum, contact Paula J. Paolino, MAT, RD, LDN at (401) 277-5391 or paula_paolino@uri.edu.

Think Big We Do

Copyright © 2017 University of Rhode Island.