USDA officials have said the old ‘My Pyramid’ was too complex and did not give people an easy way to compare their meals to the ideal balance recommended. “My Plate” promotes fruits and vegetables, which cover half the circle. Grains occupy an additional quarter, as do proteins such as meat, fish and poultry. A glass of milk rests to the side. Desserts have been banished to the desert.

2 nd and 3 rd Grade 5 th -6 th Grade Food Plate Activity The Nutrition Song Lunch Box Food Journals Chef for a Day Classroom’s Cook Book Persuasive Letter Lunch Menu Activity Healthy Foods Poster Persuasive Letter to the Cafeteria What’s in your Grocery Bag? Guest Speakers from BCPSS Food Division

My Plate Activity Food Journal Activity Chef for a Day Shopping List

Food and Nutrition Video cfm?guidAssetID=A62517C B588-96B23CB560A0&productcode=US

My Plate-Guideline for Healthy Living. cfm?guidAssetID=7064ADBC-CEA A3-FF089A345509&productcode=US

 Food Guide Pyramid becomes a Plate #  Chef for the Day tives/Chef/Chef.html  Blast Off  Break Fast  My Plate Match Game-  Recipes 

Healthy Bodies Assess their eating habits to determine if they are getting the right food to stay healthy Daily Exercise and Yoga Healthy Minds Measuring and remembering appropriate serving sizes Learn more about where food comes from Healthy Habits My PlatesFood Journals

2 ND -3 RD Grade5 th -6 th Grades Learning Goals: Students will be able to: Learning Goals: Students will be able to: 1)Learn what a healthy diet is 2) Identify the food groups 3) Compare the food pyramid to my plate 4) Measuring and remembering appropriate serving size 5) Assess their eating habits to determine if they are getting the right food to stay healthy. 1)Learn what a healthy diet is 2) Identify the food groups 3) Compare the food pyramid to my plate 4) Measuring and remembering appropriate serving size 5) Assess their eating habits to determine if they are getting the right food to stay healthy. 6) Learn about the relationships among metabolism, calories, and diet.

2 ND -3 RD Grade5 th -6 th Grades Students will be able to: 6) Identify the economic principles and processes that are helpful to producers and consumers when making good decisions. 7) Write a persuasive letter or create a persuasive lunch box 8) Investigate and describe that seeds change and grow into plants. 9) Provide examples, using observations and information from readings that life cycles differ species to species. 10) Describe what can be learned about things by just observing those things carefully and adding information. 7) Determine the approximate sum and difference of decimals 8) Read circle graphs 9) Reading Informational Text 10) Read, write, represent fractions and mixed number 11) Estimate and determine capacity 12) Write a persuasive letter or create a persuasive poster 13) Use technology to maintain or and to extend skills

2 nd and 3 rd Grades5 th Grade 1)Students should identify different the five food groups and tell the importance of eating a well balanced meal. 2) Students should be able to classify fruits and vegetables (using a comparison and compare chart-Venn diagram). 3) As the students taste the fruit and vegetables, discuss the following. 4) Students will complete a graphic organizer on taste, color, texture, smells of the items they have tested. Begin the learning unit on Nutrition by discussing what they eat on a daily basis. Allow student to Have student view 4 pictures of lunches and have them determine if each lunch is healthy or unhealthy. Have students write a hypothesis on what lunches are or are not healthy. Nutrition Song View videos on, Food and Nutrition, and The My Food Plate Guide Line for Healthy Living.

5 th Grade Have students identify the foods groups and identify a least 3 types of foods that would go into each group. Students will explain the importance of eating foods from each group and the vitamin, minerals, and proteins they provide. Have students investigate and discover were they could locate and buy fruits and vegetables from local farmer markets. Have students think about were their food comes from. How much of their food comes from out of their state or even out of the USA. Create a chart that explains how their food gets to their market or table.

Food Journal Logs

Compare and Contrast Using my Plate Using Nutritional Labels

Healthy Foods Posters

Trip to the Farmer’s Markets

Class Cook Book Activity Persuasive Letter Activity

 Performance-Based Activities: 1. Social Studies Lesson Plan on Assembly LineSocial Studies Lesson Plan on Assembly Line

2. Science Lesson Plan with the Maryland Agricultural Education FoundationScience Lesson Plan with the Maryland Agricultural Education Foundation

2 nd and 3 rd Grade5 th Grade 1) Students will be assessed using a Fruit and Vegetable rubric with the following categories 2)They could discuss changing their eating habits by adding more fruits and vegetables decreasing their intake of candy, chips and soda by drinking water. 3) We will also complete a self- reflection as to the content and delivery of the lesson. 4) Finally, students will take a teacher made unit assessment to determine complete understanding and mastery of the unit. 1)Give students immediate feedback daily when appropriate. Feedback maybe by using stickers, verbal, PBIS bucks verbal praise. 2) Students will be assessed using a rubric with the following categories: Neatness, completion, accuracy, and cooperative/teamwork, content and vocabulary. 3) Students will have the opportunity to evaluate themselves, either through a short paragraph, or a drawing of their performance 4) Jeopardy