4th and 5th Grade Food and Nutrition Study
Abbe Futterman, teacher

            We began this study by articulating students' prior knowledge and understandings about food and nutrition. The students decribed what they considered to be a healthy meal by drawing a plate of food. We then began to research various aspects of the topic such as how the body uses food, food groups, food pyramids, nutrients, calories, food labels, and diabetes. We developed a chart for each macronutrient (proteins, carbohydrates, fats) which described the health benefits and risks of various foods in that category. Once the students had a foundation of knowledge, they practiced creating healthy menus for themselves and others. They returned to their original drawings in order to critique their "healthy meals" given what they now understood. Finally, students were challenged to come up with a menu for a school lunch. Two menus were chosen on the basic of nutrition, appeal, and viability. In small groups, the students prepared the lunches for all to enjoy. Nearly everyone enjoyed the results and agreed that our well-prepared healthy food was also very delicious! We ended the study with a brief look at some of the environmental and humanitarian issues related to food production.
Below are some pictures from the day we cooked lunch for everyone.