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Promoting Nutrition Through Play Ece 420 Juls Guenter Revised
Promoting Nutrition Through Play Ece 420 Juls Guenter Revised
THROUGH PLA Y
Juls Guenter
SOUP DAY STORY STIRRING
Curriculum Area: Literacy
Age Group: 2-5 years old
Learning Outcomes:
Learning Outcomes:
The children will be able to engage in a role by acting
like a farmer, cashier, or customer and choosing the
desired produce foods.
Learning Outcomes:
The children will be able to compare the different
produce by placing the produce together in colour or
size.
The children will be able to demonstrate responsibility
and decision making by choosing which food they
want to wash by picking it off the plant and washing
the produce with a tool.
“TIME TO EAT ” AND DANCE
Curriculum Area: Music and Movement
Age Group: 1-5 years old
*Song by Laurie Berkner Band
Materials: Guitar, singing voice.
Lyrics: “I hear knocking on the door (knock knock
knock)
I hear stomping on the floor (stomp stomp stomp)
The dog barks (ruff ruff)
The door creeks (squeak squeak) Come inside,
nice to see you, now it’s time to eat!
What are we having? 2x (children’s response)
Taste so good (yum!) thought you would like to
have some too (clap clap)
*Repeat the song
Directions: Sing the song with the children. Create
the actions according to the words in the brackets
such as doing a knocking and stomping motion and
barking like a dog. Ask the children what food we
Photo retrieved from pixabay
are having; you can pretend to eat that food. As the
children give their responses, you can mention
which foods have which nutrients. For example,
that pasta is carbohydrate that gives us energy so
we can move our bodies.
Learning Outcomes:
The children will be able to respond during the song by
communicating which food should be sung next in the
song.
The children will be able to participate in the song by
using actions.
HERB GARDEN
Curriculum Area: Nature
Age Group: 4-12 years old
Learning Outcomes:
The children will be able to show awareness of the
nutrients that plants can give by placing the name and
nutrient labels into the soil near the herb.
The children will be able to attend to and care for the
plants by watering the herbs.
To further this activity, you can create it into a project and record the process by a documentation board.
LOOSE PARTS MEAL CREATIONS
Curriculum Area: Block
Age Group: 2-8 years old
Learning Outcomes:
The children will be able to experiment with the loose
parts by creating a masterpiece with the materials.
The children will be able to show increased curiosity
of the food around the world by asking questions and
commenting on the photos.
GRAIN MEMORY
Curriculum Area: Games
Age Group: 6-12 years old
Learning Outcomes:
The children will be able to identify the matching pairs
by flipping over the cards two at a time.
The children will be able to discover there are
numerous types of grains by verbalizing the name of
the grain underneath the photo.
The children will be able to recognize the differences
of the grains by comparing them and stating the visual
differences.
PALETTE OF GREEN FOODS
Curriculum Area: Creative
Age Group: 3- 10 years old
Materials: Photos or real foods displayed such as
broccoli, Bok choy, asparagus, kiwi, lime, green
pepper, cucumber, collards, lettuce, peas, and
green beans. Crayons, paper, green paints, sponges,
paint brushes, que tips, paint store palette cards,
and paper. *For school age-green pastels can be
added, or fabric art could extend this activity.
Learning Outcomes:
The children will be able to enjoy using the different
art materials by holding the sponges, que tips and paint
brushes.
The children will be able to compare the various
shades of green by holding up the palette card beside
the green foods and identifying possible colour names.
MINI BANNOCK PIZZA PARTY
Curriculum Area: Technology/Mathematics
Age Group: 3-12 years old
Materials: Timer, measuring cups, table, and
teaspoons, bowl, and rolling pin.
Ingredients/Recipe: 3 cups whole wheat flour, 3
cups all-purpose flour, 2 tsp salt, 4 tbs baking
powder, 3 cups water, ½ cup vegetable oil or
melted butter. 1 ½ cup pizza sauce, bean dip or
hummus. 4 cups diced vegetables (peppers,
broccoli, tomatoes etc.) 2 cups shredded cheese.
*Makes 24 servings and can be rolled into a whole
pizza for school age children. Meat can also be
added if desired.
Directions: The required temperature of the oven
is 400 degrees Fahrenheit. Once the ingredients are
stirred cut the dough into 24 small pieces and roll
the dough with a rolling pin until the thickness is ¼
inch, and place on parchment paper. Spread desired
pizza sauce on the dough, and vegetable toppings
and cheese. Place in the oven for 12-15 minutes
until the cheese melts and the dough turns
somewhat brown. Serve once it has cooled off.
*Each child can measure and stir in the ingredients
and choose how they want to design their pizza. Photo by Leighann Blackwood on Unsplash
Learning Outcomes:
The children will be able recognize to the importance
of safety by washing their hands before participating in
the cooking experience.
The children will be able to gain a sense of pride and
accomplishment by adding the ingredients and
choosing which toppings they would like on their
pizza.
THE PROCESS OF FOOD
Curriculum Area: Science
Age Group: 6-12 years old
Materials: The books “See Inside, Where Food
Comes from”, “Before we Eat from Farm to Table”
by Pat Brisson (preschool), “How Did that Get in
my Lunchbox” by Chris Butterworth, “The Farm
that Feeds Us” by Nancy Costaldo. Paper and
markers at each station. The farm station will have
wheat, photos of a farm and animals, the packaging
station will have books, the distribution station will
have boxes and food items, and the grocery store
will have recyclable containers such as yogurt,
cereal boxes, milk containers, cans of foods, etc.
The children can take the grocery store items into
the home area.
Learning Outcomes:
The children will be able to identify the process of
where food comes from by visiting the different
stations with facts, and items, and asking questions.
The children will be able to show awareness of food
choices they make after the stations by choosing which
food they would eat at the grocery store station and
bring it “home.”
CREATING A PICNIC AREA
Curriculum Area: Carpentry/Constructing
Age Group: 6-12 years old
Learning Outcomes:
The children will be able to continue to plan and converse with one
another by sharing their designs for the picnic area.
The children will be able to increase their awareness of the
importance of creating a positive environment where you want to
spend time and eat.
FOOD FACE
Curriculum Area: Manipulative
Age Group: 2-5 years old
Learning Outcomes:
The children will be able to improve hand-eye
coordination by holding the thicker tweezers to grasp
the foods and transfer them to their plate.
The children will be able to enjoy creating a picture by
laughing and smiling as they are participating in this
activity.