Elementary Nutrition Resources
Tell me and I will forget. Show me and I may remember. Involve me and I will understand. - Chinese proverb
Nutrition Curriculum Websites and Resources
A Healthy Plate - Video (2:25) from PBS
Breakfast in the Classroom - Educator Resources - the link
Nutrition Standards Pre K - 4th Grade
By the end of grade 4 students will:
A. Nutrition for Growth, Health and Energy
Performance Goals A.4.1 Identify why people need to eat different kinds of foods A.4.2 Identify feeling hungry vs. feeling full/satisfied A.4.3 Identify the benefits of relationship between physical activity (using energy) and the need for food and water; state that people need to eat food to have energy to grow A.4.4 Match food groups to their primary contribution for a healthy body, realizing that some foods are better fuel than others (nutrient density) C. Critical thinking skills/reasoning
Performance Goals C.4.1 Be able to distinguish between food and nonfood items C.4.2 Identify a healthy eating habit C.4.3 Graph progress toward achieving a set nutrition goal, using a simple log chart C.4.4 Compare and contrast snacks which can contribute or undermine healthy eating habits and identify why one snack might be a better choice and another snack C.4.5 Recognize factors in advertisements to sell foods C.4.6 Demonstrate how to use food labels to select a healthy food or snack E. Diversity Performance Goals E.4.1 Understand that people eat many different foods as part of a healthy diet E.4.2 Recognize that people come in many shapes and sizes E.4.3 Identify examples of cultures and their food customs and habits E.4.4 Identify different dietary needs related to food allergies and medical conditions E.4.5 Describe how food choices are influenced by availability, individual and family preferences, media, and background |
B. Food Safety
Performance Goals B.4.1 Identify when adults should help with food preparation B.4.2 Identify ways to keep food fresh and safe to eat B.4.3 Recognize that eating improperly prepared or spoiled food can make you sick B.4.4 Trace a food from origin to table B.4.5 Describe a food chain B.4.6 Explain the importance of hand-washing during food preparation D. Nutrition for Health, Promotions of Healthy Behaviors Performance Goals D.4.1 Understand the concept of variety, and identify that eating a variety of foods is important to health D.4.2 Describe the consequences of overeating D.4.3 Identify sources of fat, sugar, salt, fiber, protein and calcium in the diet D.4.4 Recognize the relationship between diet and chronic diseases, such as blood pressure, heart disease, obesity and tooth decay F. Identification and classification of Food Performance Goals F.4.1 Recognize foods by name F.4.2 Describe different kinds of food (by physical and sensory characteristics - shape, taste, color, texture, etc.) F.4.3 Categorize foods by source (plant, animal), including processed foods F.4.4 Identify the basic food groups, and give examples from each group for meals and snacks |