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This lesson is an introduction to the FoodPrints program. The purpose of this lesson is for students to become familiar with the school garden and the kitchen classroom. Students will tour the school garden and harvest something they will use in the kitchen during the lesson. They will also practice a hand washing routine, taste different vegetables, learn about kitchen tools, and make a simple recipe.
The purpose of this lesson is for students to explore how their five senses influence how they experience the world. Students will use their five senses to explore the garden, and to study and draw herbs. They will also use their senses to compare different varieties of apples and create a simple bar graph showing their preferences.
The purpose of this lesson is for students to understand that we eat different parts of different plants: roots, stems, leaves, flowers, fruits, and seeds. Students will search for each of these plant parts in the school garden. They will sort fruits and vegetables by which part of that plant we harvest to eat, and work on observational drawings of edible flowers, such as broccoli and cauliflower.
The purpose of this lesson is to introduce students to the role of worms in the garden. Students will observe worms in the garden and classroom and learn about the important role they play in keeping soil healthy. They will also work on observational drawings of worms’ unique body structure.
The purpose of this lesson is for students to explore different food traditions, including their own, by studying rice and other seeds. Students will practice literacy and math skills with different types of seeds and share a family tradition around food.
The purpose of this lesson is for students to understand the difference between whole grains and refined grains. Students will investigate and dissect stalks of wheat with the grains still attached and grind flour with a flour mill. They will also compare the taste and nutritional differences between different types of flours.
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