Food Day School Curriculum 2013

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Lesson 2: Mostly Plants — Cards — Plants We Eat The following pages have cards with detailed illustrations of various plants we eat. Each card represents a different structural part of plants that we eat: roots, stems, leaves, flowers, fruit, and seeds. You might want to discuss with your students that chefs classify vegetables as plants we eat that are savory and typically used as part of a meal, and fruits as the sweet part of the plant that we typically eat as dessert. Botanists (plant scientists) classify the plants we eat as the structural part of the plant that we eat. Challenge students to name as many vegetables as they can that are really the fruit of the plant (examples: tomatoes, peppers, zucchini, winter squash, cucumbers, and string beans). You can also discuss how many different foods we eat are seeds: grains such as wheat, oats, corn, and rice; nuts such as almonds, cashews, and walnuts; and legumes such as black beans, kidney beans, and peanuts. Project or hold up each card and ask the students to name what plant it is and to point to and name the part of the plant that we eat. For each plant part, ask students to name other foods that are also that part of the plant. Also review the nutrients that are in each part of the plant so students appreciate why to eat mostly plants. Roots – carrot Stems– asparagus Leaves – lettuce Flowers – broccoli Fruits – tomato Seeds – sunflower seeds Illustrations from Growing Food, Linking Food and the Environment Curriculum Series. Reprinted with permission from Teachers College Columbia University, Center for Food & Environment. 34 | Food Day Lessons
Lesson 2: Mostly Plants — Cards — Plants We Eat Examples of roots we eat: beet, carrot, cassava, horseradish, lotus root, parsnip, rutabaga, sweet potato, turnip Nutritional benefits of eating roots: Orange roots, such as carrots and sweet potatoes, are good sources of vitamin A. Vitamin A can help us see well in the dark. Other root vegetables are good sources of fiber and complex carbohydrates, and various phytonutrients that can help every part of our body. For people who live in climates that are cold in the winter, roots are great vegetables to eat all winter long since they can be stored for a long time, are hardy and filling, and are loaded with nutrients we need. Food Day Lessons | 35
Page 2 and 3: Laurie M. Tisch Center for Food, Ed
Page 4 and 5: Table of Contents Overview of the F
Page 6 and 7: How to Use This Guide Lesson Plans
Page 8 and 9: Lesson 1: Eat Real 8 | Food Day Les
Page 10 and 11: Lesson 1: Eat Real — Core Activit
Page 12 and 13: Lesson 1: Eat Real — Cards — Wh
Page 18 and 19: Lesson 1: Eat Real — Cards — Fo
Page 20 and 21: Lesson 1: Eat Real Food Change —
Page 30 and 31: Lesson 2: Mostly Plants 30 | Food D
Page 32 and 33: Lesson 2: Mostly Plants — Core Ac
Page 36 and 37: Lesson 2: Mostly Plants — Cards
Page 42 and 43: Lesson 2: Mostly Plants — Activit
Page 44 and 45: Lesson 3: Not Too Much — Getting
Page 46 and 47: Lesson 3: Not Too Much — Digging
Page 48 and 49: Lesson 3: Not Too Much — Recipe
Page 50 and 51: Lesson 3: Not Too Much — Cards
Page 52 and 53: Lesson 3: Not Too Much — Activity
Page 54 and 55: Lesson 4: Navigate the Environment
Page 60 and 61: Lesson 5: Be An Advocate 60 | Food
Page 62 and 63: Lesson 5: Be an Advocate — Core A
Page 64 and 65: Lesson 5: Be an Advocate — Teache
Page 66 and 67: Lesson 5: Be an Advocate — Activi
Page 68 and 69: Tips for Modifying the Lessons for
Page 72 and 73: Lesson 1: Eat Real Eat Real Action
Page 74 and 75: Lesson 2: Mostly Plants Choose MyPl
Page 78 and 79: Appendix B: Adapting the Food Day C
Page 82 and 83: Lesson 1: Eat Real Eat Real Action
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Lesson 2: Mostly Plants Choose MyPl
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Lesson 3: Not Too Much Small-Size-I
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Lesson 5: Be an Advocate Pledging t
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Food Day School Curriculum 2013

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