In our last week of learning about plant parts we talked about fruits and Flowers. To start the lesson off we read a book called “The Life cycle of an Apple”  Students looked at the parts of an apple and the parts of a flower.

A fruity game was played where students wrote up a recipe for their favorite fruit salad. All the recipes were put into a bag.  Students were assigned a fruit. I drew out a recipe and called out a fruit from the recipe and had that fruit dance into the “bowl”. Students loved the yogurt and peanut butter dip with apples and broccoli.

To make yogurt peanut butter dip just mix 1 cup of plain or vanilla yogurt with 1-2 tablespoons of peanut butter. You can add a little cinnamon.

Students samples asparagus today while learning about the roles of stems and leaves. Students came up with food we eat that are either a stem or a leaf. Some favorites were spinach, lettuce, mint and celery.

A spin off of the game Rock Paper Scissors was played. Students played the game and the winner had to answer the question that corresponded with their winning sign.

rock – plants make food. What kind of food do you like to make?

paper – What is you favorite way to eat stems or leaves?

scissors – What plant part do you find most interesting and why?

This week students learned about the many roles of Roots. One of those roles being up taking nutrients from the soil.  Plants need certain nutrients to grow and be healthy. Just like plants we need certain nutrients as well. Eating food that are high in vitamins and minerals will ensure that we are healthy.  Students played a dice game where they would throw the dice and what ever number the dice landed on they had to answer that question.

1.How do you like to eat Roots?

2. Pretend you are a Root. What do you need? What do you do?

3. What does it mean to be healthy both physically and mentally?

4. How are you like a Root?

5. How does being healthy affect your day?

6. Roots offer support who supports you to be healthy?

• rice
• wheat
• sunflower seeds
• pumpkin seeds
• beans
• Peanuts

Students learned about the amazing role seeds have and the many ways we eat them. Several edible seeds were soaked so we can observe the process of germination. Students made a plant parts journal where they can write down information about plant parts and how they are related to nutrition. Students tried a corn and black bean salad.

Corn and Black Bean Salad

Ingredients

• 1 can, 14 ounces, black beans, rinsed and drained
• 1 can 14 ounces , corn or 2 cups frozen corn kernels thawed
• 1 large tomato or 1 can diced tomatoes
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin
• 2 teaspoons hot sauce or 1 teaspoon chili powder
• 1 lime, juiced
• 2 tablespoons vegetable or olive oil
• Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to combine, then toss and serve with corn chips.

• Fiber absorbs water and helps move waste into the large intestines.
• slows absorption of sugar
• shortens the time it takes to digest food (keeps things moving)
• reduces appetite
• lowers cholesterol (reducing chance of heart disease)

Students tried a Fiber packed salad of roasted beets, orange and spinach.

Roasted Beet Salad

Roasting the Beets

2 large beets, scrubbed (you can save greens for the salad)

2 Tablespoons olive oil

Preheat oven to 400F. Chop beets and place in baking dish. Drizzle with olive oil. Roast beets for 40 minutes or until they s are easily pierced to the center with a sharp knife. Set aside and let cool.

To assemble the salad

Spinach or any of your favorite greens

Roasted Beets

1 Orange peeled and chopped

Any vinaigrette you have on hand

Optional: Feta or Chevre, chives or whatever fresh green herbs you can rustle up

Pile greens on a plate and top with the roasted beets and orange. Drizzle lightly with the vinaigrette.

• Stretching
• Eating a good breakfast
• Listening to music
• Playing with a Pet

We talked about the importance of breakfast and how feeding the body affects performance in school and the way we communicate with others. When we eat breakfast chances are we haven’t had food for at least 10 hours. Breakfast jump starts your day by providing your body with nutrients. Students came up with breakfast ideas that included three food groups. One favorite that kept coming up was pancakes, eggs and juice.

Students tried a meal with foods fromthree food groups.

yogurt, granola and banana

In our last activity students brainstormed reasons why people skip breakfast and how they might be solved. Not having enough time seemed to be the reason why most kids skip breakfast. Kids came up with several ideas on how to solve this problem.

• Wake up earlier
• Plan out breakfast the night before
• Chose easy meals like cereal
• Eat to go foods like fruit, yogurt, hard boiled eggs or a breakfast bar.

• Helps our body digest food and adsorb nutrients
• Keeps our body working properly
• Carries away bodily waste
• Cools the body through perspiration

Don’t like the taste of water? Become the master of disguise and mix lemon or lime slices in your water. Perhaps a splash of fruit juice to liven the taste. Inspire yourself and your children to drink water by provided a special water bottle. Try making water a drink option at mealtime. Offer children water when they want to snack. Often we think we are hungry when we are really thirsty.

The amount of time a child is outside is directly related to how active they are. Encourage your children to stay outside for an hour before dinner and play.  If they have no playmates in the area, encourage them to be creative on their own or take the time to play with them. Here are some ideas for activities they can do in that hour

• Bike
• Skate
• Jump rope
• Run
• Swim
• Dance
• Play hopscotch
• Toss a Frisbee
• Play Soccer
• Play Tag
• Play Kickball

In class students came up with activities that focused on cardio,  strength building or increase flexibility. The groups all had unique and entertaining ideas.