Planning Snacks as an Educational Activity Course Workbook

Planning Snacks as an Educational Activity
Course Workbook
PROJECT COORDINATOR
Lois Coleman, MS, CHES
EXECUTIVE DIRECTOR
Katie Wilson, PhD, SNS
National Food Service Management Institute
The University of Mississippi
Item Number
2012
Page 1
National Food Service Management Institute
The University of Mississippi
Building the Future Through Child Nutrition
The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The
University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in
Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and
Nutrition Service.
PURPOSE
The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs
through research, education and training, and information dissemination.
MISSION
The mission of the National Food Service Management Institute is to provide information and services that promote the
continuous improvement of child nutrition programs.
VISION
The vision of the National Food Service Management Institute is to be the leader in providing education, research, and
resources to promote excellence in child nutrition programs.
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and
Nutrition Service through an agreement with the National Food Service Management Institute at The University of
Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of
Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S.
government.
The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer.
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from
discriminating on the basis of race, color, national origin, sex, age, or disability.
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1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an
equal opportunity provider and employer.
© 2012, National Food Service Management Institute, The University of Mississippi
Except as provided below, you may freely use the text and information contained in this document for non-profit or
educational use with no cost to the participant for the training providing the following credit is included. These materials
may not be incorporated into other websites or textbooks and may not be sold.
Suggested Reference Citation:
National Food Service Management Institute. (2012). Planning snacks as an educational activity. University,
MS: Author.
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under a licensing agreement. The University cannot, therefore, grant permission to use these images.
Page 2
Table of Contents
Course Checklist ………………………………………………………………...... 1
Lesson 1: Activity Sheets and Handouts ………………………………………..... 2
Lesson 2: Activity Sheets and Handouts …………………………………………. 7
Lesson 3: Activity Sheets and Handouts ………………………………………... 12
Course Checklist
Instructions: In the blanks provided, you can make a check by each assignment as it is
completed.
Introduction
Prepare for your class by setting a date and time to take the course, download the course
workbook, and have supplies (pen and paper) ready.
Lesson 1: Steps to Planning a Nutrition Education Activity
1. ___ Pre Quiz
2. ___ Steps to Planning a Nutrition Education Activity
3. ___ Nutrition Education for Young Children: Video Viewing Guide
Lesson 2: Seasonal Snacks
4. ___ The Chicken and the Egg
5. ___ Tropical Fruits
6. ___ Harvest Feast
7. ___ Healthy Snacks for Winter
Lesson 3: Simple Snack Activities for the Classroom
8. ___ Activity: Introducing Kiwi Fruit
9. ___ Nutrition Education Activity
10. ___ Who Eats Green?
11. ___ Let’s Learn About Herbs
12. ___ Growing Potato Plants and Spud-U-Like
13. ___ Post Quiz
1 Planning Snacks as an Educational Activity
Lesson 1
2 PRE QUIZ
1. Nutrition education is important for all of the following reasons EXCEPT:
a. It teaches children how food supports wellness.
b. It exposes children to a wider variety of foods.
c. It helps children develop positive attitudes about healthy foods.
d. It prevents children from eating foods that are not healthy.
2. Which of the following is NOT a step in planning a nutrition education activity?
a. Deciding what
b. Choosing how
c. Providing parents with a schedule of activities
d. Scheduling when
3. Children are more likely to eat snacks that they have taken an active part in preparing.
True
False
4. Snack time provides an opportunity to do all of the following EXCEPT:
a. Get children involved in food preparation.
b. Introduce new foods.
c. Discuss food’s color, taste, and texture.
d. Have quiet time.
5. Snacks provide additional nutrients and serve as a source of ongoing energy between meals.
True
False
20
Steps to Planning a Nutrition Education Activity
Nutrition education teaches children about foods and how they support good health. It helps
children develop healthy eating habits and positive attitudes about foods. Nutrition education
activities expose children to a wider variety of foods. Here are six steps to planning a nutrition
education activity with children.
Steps to Plan a Nutrition Education Activity:
Step 1: Asking Why

Think about the objective of your
activity. Ask the question, “Why are
we doing this activity?”
Step 2: Deciding What


Choose an activity that will help
children learn about the chosen topic.
Use different activities, such as arts
and crafts, games, songs, cooking,
and role playing.
Step 3: Choosing How
Think through the activity.
 Make a list of things you will need.
 Plan what you will do.
 Plan what the children will do.
Planning the activity step by step will keep
the children busy rather than having to wait
while you prepare the next step.
Step 6: Following-up After the Activity
Ask questions to find out what children
learned to reinforce the lesson.
 Remember to refer to this activity
later to reinforce the lesson.
 Present a different activity at a later
time to reinforce the same lesson.
 Start the follow-up lesson by talking
with the children about what they
learned in the original lesson.
 Songs and chants are great ways to
reinforce nutrition lessons. Try
making up your own song to a
familiar tune.
Step 4: Scheduling When
Decide on a time to carry out the activity.
 Use the activity as a transition before
mealtime to teach the children
something new about food.
 Keep in mind that children will not
pay attention well if they are hungry
or tired.
Step 5: Doing the Activity
 Begin the activity by asking
questions to find out what the
children already know.
 Explain what they will do.
 Make the activity fun!
4
CARE Connection Section 8 Video Lesson 1:
Nutrition Education for Young Children
Video Viewing Guide Answers
1. Food habits learned early in life can last a ________.
2. What are the three ways to teach children about food and healthy eating choices?
3. ________ _________ builds on young children’s natural curiosity to learn about the
world they live in.
4. The goal for incorporating nutrition education into the child care setting is to help
children feel good ______________________________, enjoy __________________
___________________, and learn ________________________________________.
5. We all know that the best way to learn is with _____–__ __________.
6. An unplanned opportunity when a child is ready to learn a new idea is called a
_________ ______.
7. Nutrition education activities must be both _______ and __________ appropriate for
the children.
8. Incorporate ________ _________ into your daily routine.
9. Any nutrition education activity should be ______________ for both the children and
you.
10. What are some tips for effective nutrition education activities?
1
Nutrition Education for Young Children Video Lesson
CARE Connection Section 8 Video Lesson 1:
Nutrition Education for Young Children
Video Viewing Guide Answers
1. Food habits learned early in life can last a lifetime.
2. What are the three ways to teach children about food and healthy eating choices?
planning nutrition education activities
answering children’s questions about food and eating
being a role model for table manners and good eating habits
3. Nutrition education builds on young children’s natural curiosity to learn about the
world they live in.
4. The goal for incorporating nutrition education into the child care setting is to help
children feel good about food and eating, enjoy a wide variety of foods, and learn
healthful eating habits early in life.
5. We all know that the best way to learn is with hands–on experience.
6. An unplanned opportunity when a child is ready to learn a new idea is called a
teachable moment.
7. Nutrition education activities must be both mentally and physically appropriate for the
children.
8. Incorporate nutrition education into your daily routine.
9. Any nutrition education activity should be fun for both the children and you.
10. What are some tips for effective nutrition education activities?
Get children involved in activities around food and eating.
Plan activities that match children’s abilities and interests.
Plan simple activities before harder ones.
Build on what children already know.
Be ready to use teachable moments to help children learn.
2
Planning Snacks as an Educational Activity
Lesson 2
7 The Chicken and the Egg
BOOK: Green Eggs and Ham
(by Dr. Seuss)
POEM: Chicken
(by Meish Goldish)
Known for its feathers and wings and legs,
The chicken lays eggs and eggs and eggs!
Known for the comb atop its crown,
The chicken lays eggs of white and brown.
Known for its strut when taking a walk,
the chicken lays eggs! Ba-a-awk!
SONG: Humpty Dumpty
Humpty Dumpty sat on a wall
Humpty Dumpty had a great fall.
All the king’s horses and all the king’s men,
couldn’t put Humpty Dumpty back together again.
RECIPE: Egg Salad Sandwiches
Things you’ll need:
 Bowl for each child
 Fork
 Spoon
 Plastic serrated knife
 Measuring spoons
Ingredients:
¼ hardboiled egg
1 tsp. Mayonnaise
1 slice of whole wheat bread, cut into halves
Things you’ll do:
 Wash hands
 Peel eggs
 Give each child ¼ of an egg
 Mash or chop egg in the bowl
 Add mayonnaise
 Mix ingredients
 Spread one bread half with egg mixture
 Cover with other half of bread
*Serve Sandwiches with milk as part of a snack.
Safety Reminder: Raw eggs may carry Salmonella bacteria that can cause foodborne illness. Be
careful to wash and sanitize all surfaces that come into contact with raw eggs. Children should
also thoroughly wash their hands before and after the activities described in The Chicken and the
Egg lesson.
Note: The recipe included for this activity is not intended to satisfy CACFP meal requirements, it is included for educational
purposes only.
Tropical Fruits
BOOK: Go, Go Grapes
(by April Pulley Sayre)
SONG: Rainbow Fruit Bowl
Raspberry red, blueberry blue
Yellow lemons, bananas too
Tangerines, cantaloupes with orangey hue
Green grapes, kiwis and honey dew
Purple plums, brown figs, and dates
Blackberries spilling all over the plates
Fabulous fresh fruit from far-off lands
My fruit bowl's a rainbow
Right here in my hands
Fabulous fresh fruit from far-off lands
My fruit bowl's a rainbow
Right here in my hands
CHANT: Big Green Bananas
I walked through the jungle
And what did I see?
Big green bananas
Hanging on a tree.
I chopped down a bunch
And set them in the sun.
When they turned yellow,
I ate every one!
ACTIVITY: Let’s Learn About Fruits
Things you’ll need:
 Pineapple
 Cantaloupe
 Coconut
 Bananas
 Peaches
 Grapes
 Strawberries
 Dried plums
 Blindfold
Things you’ll do:
 Spread fruits on a table and ask the children to
name them.
 Have each child pick up a fruit and describe how
it feels and smells.
 Blindfold each child and ask him/her to find the
fuzzy fruit, two that smell alike, one with a lot of
little balls.
Wash all fruits, cut, and serve individually or mixed together as a fruit salad for a snack.
Note: The recipe included for this activity is not intended to satisfy CACFP meal requirements, it is included for educational
purposes only.
Harvest Feast
BOOK: Sarah's Happy Harvest Time
(by Leanne Bush and Charlotte Briggs)
POEM: Harvest Poem
When all the cows were sleeping
And the sun had gone to bed,
Up jumped the pumpkin,
And this is what he said:
I'm a dingle dangle pumpkin
With a flippy floppy hat.
I can shake my stem like this,
And shake my vine like that.
When all the hens were roosting
And the moon behind a cloud,
Up jumped the pumpkin
And shouted very loud:
I'm a dingle dangle pumpkin.....
SONG: Harvest Time
(Tune: Twinkle, Twinkle)
Harvest time is here again
In the garden we must dig
Carrots, radishes, onions too
All so fresh and yummy too
Harvest time is here again
Won't be long till you know when!!! (THANKSGIVING)
RECIPE: Roasted Sweet Potatoes
Things You’ll Do:
 Preheat oven to 375 degrees F.
 Spray a baking sheet with nonstick
cooking spray.
 Cut potatoes into wedges or strips and
place in a bowl of cold water for 15
minutes.
 Drain potatoes. Place in a large bowl and
coat with vegetable oil.
 Season with black pepper and paprika.
 Place in a single layer on the baking
sheet.
 Bake for 20 minutes, remove from oven,
turn the potatoes over with a spatula, and
sprinkle with garlic.
 Bake an additional 15 minutes or until
browned.
Things you’ll need:
 Baking Sheet
 Colander
 Large bowl
 Spatula
 Knife
Ingredients:
Sweet potatoes
Nonstick cooking spray
1 tablespoon vegetable oil
½ teaspoon black pepper
½ teaspoon paprika
3 cloves garlic, chopped
Note: The recipe included for this activity is not intended to satisfy CACFP meal requirements, it is included for educational
purposes only.
Healthy Snacks for Winter
BOOK: The Berenstain Bears and Too Much Junk Food
(by Stan Berenstain and Jan Berenstain)
SONG: Ten Green Apples
(Tune: Ten Green Bottles)
SONG: Are You Eating
(Tune: Are You Sleeping)
Ten green apples, juicy and round;
ten green apples, juicy and round;
and if one green apple should fall down to the ground,
there'll be nine green apples, juicy and round
*Repeat verse…minus one apple each time.
Are you eating, are you eating
Healthy foods, healthy foods?
For your body needs them,
for your body needs them
Everyday, everyday.
RECIPE: Celery Canoes
Activity: Make Healthful Snack Choices
Things you’ll need:
 Plastic serrated knives
 Plates for each child
Things you’ll need:
 Pictures of snack foods including candy,
cereals, soda, apples, celery, eggs, cheese, and
crackers
Ingredients:
Celery
Hummus or
Low fat cheese spread
(at room temperature)
Things you’ll do:
 Tear off celery leaves, separate
individual stalks
 Cut or break celery into 3 pieces
 Spread hummus or cheese on celery
Things you’ll do:
 From the food pictures, ask children which
foods they like to have for snack.
 Encourage all comments.
 Discuss that some foods are “everyday” foods
and some are “sometimes” foods.
 Discuss that everyday foods are good for
strong teeth and muscles. Examples of
everyday foods are orange juice, milk, water,
apples, celery, hard-cooked eggs, cheese, and
crackers. Ask children to name other everyday
foods.
Note: The recipe included for this activity is not intended to satisfy CACFP meal requirements, it is included for educational
purposes only.
Planning Snacks as an Educational Activity
Lesson 3
12 Nutrition Education Fun Food Activities for Children
Activity: Introducing Kiwi Fruit
Nutrition Education Activity
Activity Name: Introducing Kiwi Fruit
Step 1: WHY?
It is good for children to try new foods. Introduce one new food each week. This
week it will be a fruit. This activity is for children 3–5 years old.
Step 2: WHAT?
Children will taste a new fruit—kiwi. It is fuzzy and brown and really does not
look too tasty. Inside it is a beautiful green color.
Step 3: HOW?
Materials needed to get ready for the activity:
• Enough kiwi fruits for each child to have a taste (cut into small wedges for
tasting)
•
•
•
•
One whole kiwi to show the children
Plates for the kiwi
Napkins
Knife for adult use only
National Food Service Management Institute
1
Nutrition Education Fun Food Activities for Children
Activity: Introducing Kiwi Fruit
Nutrition Education Activity, Page 2
Activity Name: Introducing Kiwi Fruit
Step 4: WHEN?
Before mid-morning snack
Step 5: Do the Activity
Directions: Show the children the kiwi and ask questions.
“Does anyone know what this is?” “Have you ever eaten a
kiwi?”
Talk about what a kiwi looks like. Let children feel the
outside and talk about how it feels. Cut the kiwi and let them
smell the inside.
Teach children the chant by saying it first and then repeating
it with them several times.
The Kiwi Chant
Kiwi, kiwi, fuzzy fruit—
It looks funny and oh so cute!
Cut the kiwi into small wedges and give each child a piece to taste. Talk about
how it tastes.
Step 6: Follow-Up After the Activity
Use the kiwi as part of the mid-morning snack. The children
can draw pictures of kiwi later during the week. Lead the
children in repeating the chant when kiwi is served again.
National Food Service Management Institute
2
Nutrition Education Activity
Activity Name:
Step 1: WHY?
Step 2: WHAT?
Step 3: HOW?
National Food Service Management Institute
Nutrition Education Activity, Page 2
Activity Name:
Step 4: WHEN?
Step 5: Do the Activity
Step 6: Follow-Up After the Activity
National Food Service Management Institute
Food Preparation Fun Food Activities for Children
Activity: Who Eats Green?
A good way to teach children about vegetables is to
tell them about animals who eat green plants.
At story time, read books about animals that eat green
plants. Talk or read about animals that eat
• grass (examples: cows, horses, sheep) or
• leaves (examples: bunnies, deer, giraffes).
Show green vegetables that people eat.
• Spinach
• Turnip Greens
• Cabbage
• Lettuce
• Broccoli
Let children taste one or more green vegetables.
Raw Vegetables
• Try raw vegetables, such as small
pieces of
◦◦ broccoli florets,
◦◦ cucumber, or
◦◦ green pepper.
• Offer raw vegetables with a plain or
lowfat yogurt dip.
Cooked Vegetables
• Try cooked vegetables, such as
◦◦ whole green beans,
◦◦ lima beans, or
◦◦ zucchini.
• Cooking vegetables just until tender
makes them easier for young children
to chew.
National Food Service Management Institute
1
Food Preparation Fun Food Activities for Children
Activity: Let’s Learn About
Herbs
Tell children herbs are good to eat and make foods smell and taste good. It is easy
to grow herbs in the child care setting. Help children learn to enjoy the flavor of
herbs early in life. Doing this activity is a great way to
start.
Activity—Planting Herbs
Have the children plant an herb in a paper cup or plant
different herbs in a window garden. Herbs that are easy to
grow from seeds include parsley, basil, and dill. Sprinkle
the seeds on top of the soil and lightly sprinkle soil on top
(only about ¼ inch). Keep watered and place in a sunny
window.
Talk about foods that contain herbs children
may have tried, such as dill pickles and salsa.
Let the children smell some dried or fresh herbs,
such as dill weed, parsley, cilantro, or oregano.
Make a dip using herbs with plain lowfat yogurt
or cottage cheese. Have them taste the dip with
raw vegetables.
National Food Service Management Institute
1
Food Preparation Fun Food Activities for Children
Activities: Growing Potato
Plants and Spud-U-Like
Activity—Growing Potato Plants
Stick toothpicks around the middle of a white or sweet potato.
Use the toothpicks to suspend the potato in a cup half full of
water. The bottom half of the potato should be in the water.
Place the potato in a window to get light. Keep the cup half
full of water. Watch the potato sprout.
Activity—Spud-U-Like
This recipe makes a healthful snack or a great addition to
any meal. Credit it as a vegetable (potato) plus the topping
ingredients if the quantities offered meet the serving size requirements for the
children in your care.
Ingredients
• Small baked potato, cut in half and cooled
enough for children to handle
• Topping choices
◦◦ Broccoli, cooked and chopped
◦◦ Carrots, cooked and cut in small pieces
◦◦ Green beans, cooked and chopped
◦◦ Tomato, fresh, chopped, or salsa, or chili
◦◦ Cheese, grated
◦◦ Lowfat cottage cheese or plain lowfat yogurt
Instructions: Help children scoop out the center of the baked potato half. In a
small bowl, let the children mash the potato and mix it with toppings of their
choice. Refill the potato skin and reheat, if necessary. Serve and enjoy with the
children.
National Food Service Management Institute
1
POST QUIZ
1. Nutrition education is important for all of the following reasons EXCEPT:
a. It teaches children how food supports wellness.
b. It exposes children to a wider variety of foods.
c. It helps children develop positive attitudes about healthy foods.
d. It prevents children from eating foods that are not healthy.
2. Which of the following is NOT a step in planning a nutrition education activity?
a. Deciding what
b. Choosing how
c. Providing parents with a schedule of activities
d. Scheduling when
3. Children are more likely to eat snacks that they have taken an active part in preparing.
True
False
4. Snack time provides an opportunity to do all of the following EXCEPT:
a. Get children involved in food preparation.
b. Introduce new foods.
c. Discuss food’s color, taste, and texture.
d. Have quiet time.
5. Snacks provide additional nutrients and serve as a source of ongoing energy between meals.
True
False
20
For more information, please contact nfsmi@olemiss.edu.
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
Headquarters
Administration Division
Education and Training Division
Information Services Division
The University of Mississippi
6 Jeanette Phillips Drive
P.O. Drawer 188
University, MS 38677-0188
Applied Research Division
The University of Southern Mississippi
118 College Drive #5060
Hattiesburg, MS 39406
Phone: 601-266-5773
Fax: 888-262-9631
© 2012 National Food Service Management Institute
The University of Mississippi
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