2. Florida Agriculture in the Classroom We are a non-profit organization Funded by the Ag Tag Provide educational resources, workshops & grant money to teachers & volunteers Our Mission is to: “Expand youth awareness and understanding of Florida agriculture and natural resources by integrating agricultural concepts into core educational disciplines and FAITC supporting programs.”

3. Benefits of Gardening Academic achievement; improves test scores Enhances self-esteem Connects students to the environment Active learning and student engagement Life skill development Changes eating habits Fights childhood obesity Promotes physical activity Changes attitudes towards learning Fosters parental involvement

4. Gardening isn’t an add on, but rather an integral part of the whole curriculum.

5. School Garden Site Checklist Gardening for Grades – Page 8 Gardening for Nutrition – Page 9 1.Sun 2.Water 3.Space 4.Time

6. Sun Find a sunny spot: 6-8 hours of full sun

7. Water You will want close access to water Hand watering, hose, or sprinklers Water at least 3 times a week Mornings are best

8. Space Location, location, location Run your rows from north to south Get creative with small spaces Container gardens Hydroponics Etc. How many classes will be using the garden? Does it need to be wheelchair accessible?

9. Time The bigger the garden the more time it will require Know what grows in what season Plan out your garden before your build

10. Secrets to a Successful Garden Build a team Get administrative/staff support Start small Plan it out and get approval Integrate it into your curriculum Enlist the help of volunteers Get the community involved Celebrate success

11. Why we created this book Gardens are great teaching tools Students need healthier diets Students need more exercise Students are more willing to eat fruits and vegetables if they grow them

12. What is in Gardening for Nutrition? Chapter 1: Starting Your Nutritious School Garden (Page 7) Site checklist Funding Food and garden safety Chapter 2: Selecting Your Nutritious School Garden (Page 18) Florida gardening basics Choosing a garden: fruit, square foot, pizza garden, or salsa and soup garden Chapter 3: Importance of Your Nutritious School Garden (Page 34) Good health guidelines Vitamins and minerals in school garden

13. What is in the book? Chapter 4: Lessons for “Seedlings” (K-2 nd ) What We Eat My Garden, My Plate – Page 59 Salad Rap – Part 1 Vegetable Relay – Part 1 Chapter 5: Lessons for “Sprouts” (3 rd -5 th ) Rainbow of Nutrition – Page 80 1,2,3 Infinity Garden Art It’s on the Label My Meal Choices Nutrient Tally Salad Rap – Part 2 Vegetable Relay – Part 2

14. What is in the book? Chapter 6: Lessons for “Plants” (6 th -12 th ) Energy In/Energy Out The Nutrient Database In Search of Essential Nutrients – Page 173 Spice it Up! Survival Florida Chapter 7: Connecting the Garden to Classroom Instruction (Page 196) Chapter 8: Planting, Growing and Nutrition Tips (Page 204) Chapter 9: Standards Spelled Out (Page 216) Chapter 10: Resources (Page 228)

15. My Garden, MyPlate – Page 59 Subjects Taught: Nutrition, Physical Education Grade Levels: K-2 Brief Description: Students will become familiar with the food they eat and healthy eating habits while learning about the MyPlate food categories.

16. My Garden, MyPlate – Activity One What did you eat for breakfast? Where does it fit on MyPlate?

17. My Garden, MyPlate – Activity One In groups of 3 look through magazines for food items to go into each of the 5 categories. Cut the food item out. Glue it to your MyPlate diagram.

18. My Garden, MyPlate – Activity Two Start with a review from the day before Visit garden and make a list of foods grown in garden, come back to classroom and place the items on MyPlate After lunch activity: Before (what you ate) and after (what you should eat) MyPlate Before After

19. Vegetable Relay Subjects Taught: Nutrition, Physical Education Grade Levels: K-2 Brief Description: Students will match vegetable seeds with the vegetable and learn a basic food fact about each then participate in a relay.

20. Vegetable Relay – Activity One If you have already presented MyPlate lesson, review with students the importance of fruits and vegetable and where they fit into MyPlate. Talk to the students about how their lives would be affected if there were no fruits or vegetables. Tomatoes – no pizza or spaghetti Holidays – Thanksgiving with no pumpkin pie! Create seed cards – You can make them any size you like Create a large Seed Connection/Food Facts Poster Use poster to go over the 10 fruits and vegetables

21. Vegetable Relay - Activity One Check students’ knowledge by asking questions like “Which fruit or vegetable is good for your eyes?” Give every student their own Seed Connection/Food Fact Handout and seeds. Using seed cards to help students, go through each fruit or vegetable and review why that plant is good for them and have them place and glue the seed on their paper in the appropriate box.

22. Review, categorizing and compare, contrast We are skipping this one today Check knowledge by giving everyone either a picture of a seed or a picture of a fruit or vegetable. When told to start everyone must find their partners. Seeds find your plants. THE RELAY!!

23. Spice it Up! Subjects Taught: Science, Health, Nutrition, Social Students Grade Levels: 6 th -12 th Brief Description: This lesson is a sensory exploration of the herbs and spices that create food scents and flavors with a mystery twist – geographic and cultural examination. Herb growing in the garden will be encouraged. Students will be asked to explore antioxidants, vitamins, minerals and phytonutrients that herbs provide.

24. Activity One Encourage teachers to plant an herb garden Blind herb smell test! Have students research an herb and find out what vitamins, minerals and/or phytonutrients the herb provides. Hands on activity with this lesson could be having them plant a herb or herb garden Herbs = leaves and stems of non-woody plants, usually grown in temperate regions Spices = seed, fruit, woody portions or flavorings, usually grown in tropical regions.

25. Activity Two You tube video – Spices History Video Introduces the variety of spices and herbs, the cultural connections and sensory delights. If you have internet play the 4 minute video to start a discussion: https://www.youtube.com/watch?v=dVu7VAsi444 https://www.youtube.com/watch?v=dVu7VAsi444 2 nd clip is a 21 minute video and would be helpful to a teacher to watch before teaching the lesson: http://www.youtube.com/watch?v=XVkiQKeET4c&list=LP1RYf9EnxU6g&ind ex=7&feature=plcp http://www.youtube.com/watch?v=XVkiQKeET4c&list=LP1RYf9EnxU6g&ind ex=7&feature=plcp Have students find a recipe unique to their cultural heritage. Basil - ? Associated with Italian and Thai foods Cilantro - ? Associated with Latin or Mexican foods Rosemary - ? Associated with Mediterranean foods Dill - ? Associated with European foods Oregano - ? Associated with Italian foods

26. Phytonutrients in Herbs Basil – Antioxidant, antiviral, and antimicrobial properties Cilantro – Delays or prevents food spoilage Rosemary – Antioxidant, antiretroviral, antimalarial, anti- inflammatory, and cancer inhibiting properties. Dill – Antibacterial components Oregano – Antiseptic properties and used for stomach and respiratory ailments and in Greece used for sore throats.

27. Activity Four Herbal Supplements Link to Supplemental Information – Herbs in the Florida GardenHerbs in the Florida Garden