The physical
environment of the classroom is a Head Start Preschool. The color scheme is
neutral and monochromatic, so that the children are the colorful inspirations
in the room. All materials are placed at the children’s level, labeled with
picture and words, so that children can be independent in choosing activities and
materials. The classroom contains interest centers, math, science, writing,
dramatic play, block, library, art, and sensory. The room is laid out so that
the louder centers are close together and the quite ones placed next to each
other. There are sinks near the art and eating areas so clean up is easier.
Each child has a cubbie with their name and picture on it, again to promote
independence. The children will begin their discussion at circle time, that is
an oval rug near the library away from distractions. The second part of the
lesson will be done at the activity/meal time tables. Tables are low with child
size chairs.
Lesson Plan
Subject: Nutrition
Grade: Preschool (3-5 years olds)
Topic: Healthy Me!
Duration:
Approximately 20 minutes for the discussion & the next day for another 20 minutes to prepare the snack.
Goals/Objectives:
Learn about a variety of nutritious foods to stay healthy and then plan a healthy snack for the whole class.
Standards Covered:
California Preschool Learning Foundations- Volume 2
Nutrition Choices 2.1- Demonstrate a beginning understanding that eating a variety of food helps the body grow and be healthy, and choose from a variety of foods at mealtimes.
Materials:
Large Sheet of Paper
Different Colors of Markers
Introduction:
To get children’s attention, during circle time have a bag filled with different foods (both healthy and unhealthy). Describe an item in the bag and have the children guess what it is. When you pull out the item ask the children if they think it’s healthy or unhealthy. Place the foods into two groups, one health and one unhealthy. Include one of each in the healthy choices, Grains, vegetables, fruits, healthy fats and oils, milk and dairy, meats, beans, fish, and nuts. Use items like soda, candy, foods high in fat, fast food wrappers/bag, etc.)
Lesson Development:
During circle time begin a discussion with the children about what healthy foods means. Then ask them, “What kinds of foods do we need to eat in order to keep our bodies healthy?” Then brainstorm some ideas for a healthy snack that you can make together at school. Write down the list of ingredients (new vocabulary word) to give to the Center Assistant to purchase at the grocery store.
Practice/ Checking for Understanding:
While the children are engaged in the cooking project ask lots of open ended questions. “What kind of food do you have?” “What will happen when you mix those together?” Talk about how we need to eat a variety of foods to keep our bodies strong and healthy. Eating too much one kind of food isn’t healthy, especially junk or fast food. “Most preschool children know that food is something that makes their bodies grow, gives them energy, and keeps them healthy.” (California Preschool Learning Foundations, 2010, pg. 77)
Closing:
After children have made the snack have another circle time to reflect on what they learned. Hand out to children one item either healthy or unhealthy. Have them form 2 groups. Before excusing the children to lunch have them bring up their item, tell you about the food and state if it’s healthy or not. Then they can go find their name at the table.
Personal Reflection:
Some children may not be familiar with all the different kinds of foods. To extend this new understanding have families bring in one kind of healthy food for their child to share during circle/table activity time. This should be a subject that is discussed throughout the year, thus providing more experiences for children to gain concrete knowledge.
Children ages 3 to 5 are beginning to make connections between what their teacher says and how it applies to real world experiences. Children learn by doing, “A term often associated with John Dewey's philosophy. It refers to hands-on activities, particularly those associated with real-life experiences and knowledge.” (Krogh, 2013, Ch. 3 Conclusion) Cooking projects are not only fun but they allow children to engage in math, science, language, and cognitive development. To tailor this for infants and toddlers you can feed them healthy foods and they can even help prepare snack or meals by pouring or stirring ingredients. School age children are able to engage in more concrete thinking so extending this activity and allowing children to develop their own recipes for healthy meals and snacks will give them a way to learn though hands on experiences.
Lesson Plan
Subject: Nutrition
Grade: Preschool (3-5 years olds)
Topic: Healthy Me!
Duration:
Approximately 20 minutes for the discussion & the next day for another 20 minutes to prepare the snack.
Goals/Objectives:
Learn about a variety of nutritious foods to stay healthy and then plan a healthy snack for the whole class.
Standards Covered:
California Preschool Learning Foundations- Volume 2
Nutrition Choices 2.1- Demonstrate a beginning understanding that eating a variety of food helps the body grow and be healthy, and choose from a variety of foods at mealtimes.
Materials:
Large Sheet of Paper
Different Colors of Markers
Introduction:
To get children’s attention, during circle time have a bag filled with different foods (both healthy and unhealthy). Describe an item in the bag and have the children guess what it is. When you pull out the item ask the children if they think it’s healthy or unhealthy. Place the foods into two groups, one health and one unhealthy. Include one of each in the healthy choices, Grains, vegetables, fruits, healthy fats and oils, milk and dairy, meats, beans, fish, and nuts. Use items like soda, candy, foods high in fat, fast food wrappers/bag, etc.)
Lesson Development:
During circle time begin a discussion with the children about what healthy foods means. Then ask them, “What kinds of foods do we need to eat in order to keep our bodies healthy?” Then brainstorm some ideas for a healthy snack that you can make together at school. Write down the list of ingredients (new vocabulary word) to give to the Center Assistant to purchase at the grocery store.
Practice/ Checking for Understanding:
While the children are engaged in the cooking project ask lots of open ended questions. “What kind of food do you have?” “What will happen when you mix those together?” Talk about how we need to eat a variety of foods to keep our bodies strong and healthy. Eating too much one kind of food isn’t healthy, especially junk or fast food. “Most preschool children know that food is something that makes their bodies grow, gives them energy, and keeps them healthy.” (California Preschool Learning Foundations, 2010, pg. 77)
Closing:
After children have made the snack have another circle time to reflect on what they learned. Hand out to children one item either healthy or unhealthy. Have them form 2 groups. Before excusing the children to lunch have them bring up their item, tell you about the food and state if it’s healthy or not. Then they can go find their name at the table.
Personal Reflection:
Some children may not be familiar with all the different kinds of foods. To extend this new understanding have families bring in one kind of healthy food for their child to share during circle/table activity time. This should be a subject that is discussed throughout the year, thus providing more experiences for children to gain concrete knowledge.
Children ages 3 to 5 are beginning to make connections between what their teacher says and how it applies to real world experiences. Children learn by doing, “A term often associated with John Dewey's philosophy. It refers to hands-on activities, particularly those associated with real-life experiences and knowledge.” (Krogh, 2013, Ch. 3 Conclusion) Cooking projects are not only fun but they allow children to engage in math, science, language, and cognitive development. To tailor this for infants and toddlers you can feed them healthy foods and they can even help prepare snack or meals by pouring or stirring ingredients. School age children are able to engage in more concrete thinking so extending this activity and allowing children to develop their own recipes for healthy meals and snacks will give them a way to learn though hands on experiences.