Standard 1:
Comprehend concepts related to health promotion and disease prevention to enhance health.

A Taste of Leafy Greens: Students explore a variety of greens to identify their structure and function in plant growth and prepare, cook, differentiate, and enjoy the health benefits leafy greens have to offer.

Eggs: From Hen to Home: Students will trace the production path of eggs, beginning on the farm and ending in their homes. Students will also identify the culinary uses and nutritional benefits of eggs.

Fabulous Flowers: The purpose of this lesson is to review the functions of flowers and to help students understand that some flowers are edible.

Freshest Fruits: Students determine where fruits grow and their nutritional value by completing an activity to observe the size, shape, texture and seeds of various fruits.

My Healthy Plate: Students categorize the foods they eat, explore healthy eating habits and investigate the MyPlate food campaign.

Plant Tops and Bottoms: Students will identify where fruits and vegetables belong on a MyPlate diagram and describe the major parts of plants—roots, stems, leaves, flowers and fruits—according to if they are produced on the top or bottom of a plant.

Sorghum at School: Learn, Grow, Pop, Taste: Students investigate how and where sorghum is grown and discover its health benefits.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

Benchmark 1-E-1:
Identify that healthy behaviors impact personal health.

A Taste of Leafy Greens: Students explore a variety of greens to identify their structure and function in plant growth and prepare, cook, differentiate, and enjoy the health benefits leafy greens have to offer.

Eggs: From Hen to Home: Students will trace the production path of eggs, beginning on the farm and ending in their homes. Students will also identify the culinary uses and nutritional benefits of eggs.

Fabulous Flowers: The purpose of this lesson is to review the functions of flowers and to help students understand that some flowers are edible.

Freshest Fruits: Students determine where fruits grow and their nutritional value by completing an activity to observe the size, shape, texture and seeds of various fruits.

My Healthy Plate: Students categorize the foods they eat, explore healthy eating habits and investigate the MyPlate food campaign.

Plant Tops and Bottoms: Students will identify where fruits and vegetables belong on a MyPlate diagram and describe the major parts of plants—roots, stems, leaves, flowers and fruits—according to if they are produced on the top or bottom of a plant.

Sorghum at School: Learn, Grow, Pop, Taste: Students investigate how and where sorghum is grown and discover its health benefits.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

Standard 7:
Demonstrate the ability to practice health-enhancing behaviors and avoid or reduce health risks.

A Garden Plot: The Tale of Peter Rabbit: Students will identify foods grown in a garden, observe various types of seed and grow their own milk jug garden. Students will hear “The Tale of Peter Rabbit” by Beatrix Potter and learn about produce that is grown in gardens or on farms.

A Taste of Leafy Greens: Students explore a variety of greens to identify their structure and function in plant growth and prepare, cook, differentiate, and enjoy the health benefits leafy greens have to offer.

Dig ‘Em Up: Students will investigate the functions of roots, recognize the difference between a tap and fibrous root system, and identify the roots of some plants as edible.

Eating Plants: Students will identify the structure and function of six plant parts and classify fruits and vegetables according to which parts of the plants are edible.

Eggs: From Hen to Home: Students will trace the production path of eggs, beginning on the farm and ending in their homes. Students will also identify the culinary uses and nutritional benefits of eggs.

Fabulous Flowers: The purpose of this lesson is to review the functions of flowers and to help students understand that some flowers are edible.

Freshest Fruits: Students determine where fruits grow and their nutritional value by completing an activity to observe the size, shape, texture and seeds of various fruits.

How Does Your Garden Grow?: Students will understand the needs of a seed to germinate and the needs of a plant to grow while exploring the life stages of a flowering plant.

My Healthy Plate: Students categorize the foods they eat, explore healthy eating habits and investigate the MyPlate food campaign.

Snappy Stems: Students will learn the function of plant stems and identify edible stems belonging to certain plants.

Supreme Seeds: Students will observe various types of seed, be introduced to the many uses of seeds, taste edible seeds and make a seed mosaic.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

Who Grew My Soup?: Students will identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoons.

Benchmark 7-E-1:
Demonstrate healthy practices and behaviors to maintain or improve personal health.

A Garden Plot: The Tale of Peter Rabbit: Students will identify foods grown in a garden, observe various types of seed and grow their own milk jug garden. Students will hear “The Tale of Peter Rabbit” by Beatrix Potter and learn about produce that is grown in gardens or on farms.

A Taste of Leafy Greens: Students explore a variety of greens to identify their structure and function in plant growth and prepare, cook, differentiate, and enjoy the health benefits leafy greens have to offer.

Dig ‘Em Up: Students will investigate the functions of roots, recognize the difference between a tap and fibrous root system, and identify the roots of some plants as edible.

Eating Plants: Students will identify the structure and function of six plant parts and classify fruits and vegetables according to which parts of the plants are edible.

Eggs: From Hen to Home: Students will trace the production path of eggs, beginning on the farm and ending in their homes. Students will also identify the culinary uses and nutritional benefits of eggs.

Fabulous Flowers: The purpose of this lesson is to review the functions of flowers and to help students understand that some flowers are edible.

Freshest Fruits: Students determine where fruits grow and their nutritional value by completing an activity to observe the size, shape, texture and seeds of various fruits.

How Does Your Garden Grow?: Students will understand the needs of a seed to germinate and the needs of a plant to grow while exploring the life stages of a flowering plant.

My Healthy Plate: Students categorize the foods they eat, explore healthy eating habits and investigate the MyPlate food campaign.

Snappy Stems: Students will learn the function of plant stems and identify edible stems belonging to certain plants.

Supreme Seeds: Students will observe various types of seed, be introduced to the many uses of seeds, taste edible seeds and make a seed mosaic.

Understanding MyPlate: Students explore appropriate serving sizes and learn how to make healthy dietary decisions by understanding the components of nutrition as illustrated by MyPlate.

Who Grew My Soup?: Students will identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoons.

Benchmark 7-E-2:
Demonstrate behaviors that avoid or reduce health risks.

Freshest Fruits: Students determine where fruits grow and their nutritional value by completing an activity to observe the size, shape, texture and seeds of various fruits.

Supreme Seeds: Students will observe various types of seed, be introduced to the many uses of seeds, taste edible seeds and make a seed mosaic.