FoodImpact
  • Home
  • About FoodImpact
    • Our Mission
  • Services
  • Schools
    • Schools
    • Referrals
  • Education Resources
    • Educational Nutrition Videos
    • Blog
    • Recipes
    • A to Z Foods
  • Your Feedback

PEW Curriculum Outcomes- FoodImpact School Nutrition Program

PEW Learning Outcomes – FoodImpact School Nutrition Program
Kindergarten Learning Outcomes:
 
1. Students examine personal characteristics, feelings, and emotions and explore understanding of self/ Children describe personal characteristics and explore feelings and emotions.
  • Exploring likes, dislikes, trying new foods, how they felt about trying, how their peers felt about it and discuss how we all have different preferences. Key message is to celebrate trying and our differences.
2. Students explain how boundaries connect to safety
  • Students must give consent to try something new – may be verbal or nonverbal. They are taught about how to give verbal and non-verbal forms of liking a food (yum, delicious, mmm, tasty, rub tummy, smiling) and disliking food (no thank you, maybe next time).
3. Students examine and connect a variety of foods to growth and development
  • Students discover how foods can help the body and how that relates to their everyday life
4. Children explore how food connects to daily life
  • Students discover how foods can help the body and how that relates to their everyday life
5. Students investigate growth and its connection to healthy practices.
  • Hand washing, food washing and why
 
Grade 1 Learning Outcomes:
 
1. Students examine and connect a variety of foods to growth and development
  • Differentiate between whole foods and processed foods reference to grocery store – where you can find both, examples with raspberry vs fruit roll up
  • Examine decision making in food selection.- How does this food make me feel? Am I hungry?
  • Identify foods that contribute to the growth and development of the body Superpower theme and Canada Food Guide
 
2.Students investigate how healthy relationships in learning and playing environments are built through connection.
  • Describe the ways community supports relationships with others – whipping cream activity and food riddles as teams
 
3.Students investigate growth and its connection to healthy practices.
  • Describe how the body grows and changes over time à Introduction to how foods support growth and development of bodies.
 
Grade 2 Learning outcomes:
1.Students examine roles, responsibilities, and self-regulation and their connections to self-understanding.
  • Explain the benefits of self-regulation with it comes to eating – mindful eating practices with self reflection. Choosing with purpose.
  • Describe strategies that support self-regulation and practise – Self reflection, choosing with purpose
 
2.Students examine internal and external factors that influence food choices and decisions.
  • Discuss cues associated with hunger and thirst.
  • Explore recommendations from a variety of food guidelines to support nutritional decisions.
  • Examine personal food preferences and discuss with others
  • Identify personal food allergens – peanuts and why we need to look out and be considerate of those people, even if we don’t have allergies
  • Discuss ways that food provides insights into various cultures, practices, and traditions – holidays, class discussion
3.Students examine how growth is affected by variables.
  • Recognize how a variety of factors can affect healthy growth.

Grade 3 learning Outcomes:

Students analyze different roles within varied contexts and examine how roles can support the development of talents, virtues, and resilience.
  • Identify emotions in a variety of situations.
Students investigate food and describe how it affects the body.
  • Explore the effects of food and hydration on the brain and body.
  • Examine how food-preparation techniques can affect the characteristics of common foods.

Grade 4 learning outcomes:

Students examine nutrition and explain how it informs decision making about food
  • Explain the effect of nutrition on well-being.
  • Identify sources of credible nutritional information to determine the requirements for balanced food choices.
  • Consider nutritional information that supports decisions related to balanced food choices.
  • Explore benefits associated with various foods.
  • Investigate food choices that require alternative sources of nutrition.

2.Students evaluate aspects of nutrition and examine their benefits to well-being
 
Grade 5 learning outcomes are:
1.Students examine nutrition and explain how it informs decision making about food
  • hydration can affect body systems
 
1.Students evaluate aspects of nutrition and examine their benefits to well-being
  • .Identify personal and environmental factors that influence perspectives.
 
Grade 6 Learning outcomes:
1.Students examine access to food and its effect on making decisions related to nutrition.
Food Security:
  • access to food affects nutritional intake and an individual’s ability to make balanced food choices,
  • access and cost within a variety of contexts can affect nutritional choices.
  • Discuss sources of nutrition from various cultures and traditions – Specifically First Nations in Alberta
 
2.Students consider and describe a variety of perspectives that support the development of healthy relationships.
  • Examine the connections between perspectives and social and emotional well-being.

Kindergarten and Grade 1 Online Lesson

Kids Healthy Eating Plate

​ Harvard T.H. Chan School of Public Health, Department of Nutrition
Kids Healthy Eating Plate
File Size: 1007 kb
File Type: pdf
Download File


Kids Can Cook - ATCO Blue Flame Kitchen

Delicious recipes and kitchen safety for children. Created by ATCO Gas Blue Flame Kitchen
ATCO Blue Flame Kitchen
File Size: 7697 kb
File Type: pdf
Download File


Healthy Eating for Preschool - Grade 1

Colorful and well laid out booklet on healthy eating for young school aged children. Created by BCdairy.ca
foodfingersandfun.pdf
File Size: 1371 kb
File Type: pdf
Download File


Kids in the Kitchen

Created by a variety of professional health organizations, this action kit is complete with lesson plans, food safety and kitchen safety guidelines, recipes, nutrition activities and resources for teachers to integrate nutrition and food incentives in school
Kids in the Kitchen
File Size: 1946 kb
File Type: pdf
Download File


Alberta Health Services School Nutrition Curriculum

This is a great resource to use for classroom planning. It gives clear nutritional objectives and goals for each grade from one to nine. Each grade has age appropriate activities to make nutrition lessons collaborative and fun. Written by Registered Dietitians and Dietetic interns. For more information visit: http://www.albertahealthservices.ca/2918.asp
Kindergarten Lesson Plan
File Size: 734 kb
File Type: pdf
Download File

Grade One Lesson Plan
File Size: 369 kb
File Type: pdf
Download File

Grade Two Lesson Plan
File Size: 343 kb
File Type: pdf
Download File

Grade Three Lesson Plan
File Size: 270 kb
File Type: pdf
Download File

Grade Four Lesson Plan
File Size: 344 kb
File Type: pdf
Download File

Grade Five Lesson Plan
File Size: 494 kb
File Type: pdf
Download File

Grade Six Lesson Plan
File Size: 515 kb
File Type: pdf
Download File

Grade Seven Lesson Plan
File Size: 302 kb
File Type: pdf
Download File

Grade Eight Lesson Plan
File Size: 328 kb
File Type: pdf
Download File

Grade Nine Lesson Plan
File Size: 337 kb
File Type: pdf
Download File


Canada's Food Guide to Healthy Eating 

Guidelines for healthy eating for all ages.  Print your own copies:  https://food-guide.canada.ca/en/
​
​
Picture

Alberta Health and Wellness - Healthy U Program

Created by Alberta Health and Wellness - Healthy Eating and Active Living Program. This website has many great resources, activities and nutrition information for educators (parents and teachers) who deal with children of all ages. Materials are age specific. Print or order at http://www.health.alberta.ca/health-info/HealthyU.html) 
Food Smart
File Size: 3707 kb
File Type: pdf
Download File

Healthy Eating and Active Living Age 1-4
File Size: 1200 kb
File Type: pdf
Download File

Summary of Serving Sizes Age 5-11
File Size: 670 kb
File Type: pdf
Download File

Summary of Serving Sizes Ages 1-4
File Size: 741 kb
File Type: xps
Download File


Nutrition Action Magazine

Up-to-date, unbiased advice about relevant nutrition topics written by Registered Dietitians and other qualified health professionals. 
http://www.nutritionaction.com/

Hand Washing:

It is important that your students or child develops the habit of hand washing before and after eating, playing outside, after coughing/sneezing/blowing nose, after touching animals and after using the washroom.  It is best to enforce these practices daily at home, school and at friend’s houses to create a routine.  

For best practices, teach children to use scrub hands with regular soap for at least 15 seconds. Make sure they know where the tricky spots are (between fingers and under nails) and to rinse properly with water. 

Here are some great ways to keep children standing at the sink long enough for a good wash:
  • Teach them a song that lasts 15 seconds and get them to sing it every time they wash hands (ABC’s, Old MacDonald had a Farm, etc)
  • Hang a Where’s Waldo poster above the sink
  • Post a new math problem that can be resolved in 15 seconds (shapes/patterns) For example: How many triangles do you see?

It is recommended by the Canadian Pediatric Society and the American Academy of Pediatrics to use regular soap instead of antibacterial soaps due to the possibility of eliminating residential good bacteria and increasing the chances that resistant bacteria will grow. Antibacterial soaps can include a variety of ingredients: alcohol, triclosan, chlorhexidine and quaternary ammonium compounds. For more information about antibacterial soaps, please visit the Canadian Pediatric Society website at: http://www.cps.ca/documents/position/antimicrobial-products-in-the-home
Hand Washing information
File Size: 334 kb
File Type: pdf
Download File

Hand Washing Reminder- Poster
File Size: 306 kb
File Type: pdf
Download File


Picture


Contact:
Jamie Gervais-Rietveld
Phone: 587-435-7026
Email: info@foodimpact.ca


Copyright© 2023 FOODIMPACT INC. All Rights Reserved

  • Home
  • About FoodImpact
    • Our Mission
  • Services
  • Schools
    • Schools
    • Referrals
  • Education Resources
    • Educational Nutrition Videos
    • Blog
    • Recipes
    • A to Z Foods
  • Your Feedback