Example of Plan for Vegetables Theme

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Example of Plan for Vegetables Theme
Many activities with a food theme are developmentally appropriate for young children. Food themes are a rich source of hands-on learning opportunities.

Figure: A square segmented into four smaller squares. The top left square reads, "Food Preparation Activities: Mash potatoes or squashes; peel/scrape/shred carrots, potatoes, turnips, cabbage; Make pickles or relishes; baked potatoes, squashes; vegetable soup; pizza or pasta sauce; veggie tacos; veggies and different kinds of dips; salads tossed, marinated, molded, coleslaw; Zucchini/carrot pancakes, muffins; make vegetable juices." The top right square reads, "Growing Vegetables: Germinate seeds for fast growing vegetables like beans, peas, or spinach and transplant to garden; Plant different varieties of a vegetable such as pole beans, bush beans, yellow wax beans, lima beans; Root an avocado seed, potato, or carrot in water; Plant zucchini, cucumbers, or pumpkins in a mound; Plant a window garden of greens and herbs; Visit a farm, gardening center, grocery store, "farm-to-table" restaurant." The bottom right square reads, "Play with vegetables: Set up a vegetable stand or grocery store in dramatic play area; use cut vegetables such as potatoes, broccoli, cauliflower, onions, zucchini for printing; make potato heads; poems/songs; puzzles with vegetable or farm themes; juggling potatoes; games: e.g. Hot Potato, Farmer in the Dell, I Spy...a vegetable that is..." The bottom left square reads, "Characteristics of vegetables: Tasting party graph results into like/dislike or other attributes such as sweet, sour crunchy, soft; put celery stalks in colored water and observe capillary action; identify while blindfolded; leave vegetable such as a hollowed out pumpkin to decompose and chart observations over time; use magnifying glasses or microscope to view sectioned samples; sorting pictures or samples of vegetables by color, such as green, yellow, and red peppers; sort vegetables by shape/size."

Table 8.6 Curricular Topics and Activities about Foods

 

Food Safety

When they are handling food, teachers should scrupulously follow and teach safe food preparation guidelines (USDA, 2011), including handwashing (the primary means of preventing spread of germs and parasites), precleaning of foods, safe use of utensils, using gloves when handling raw foods, and direct supervision of any activities that take place in the kitchen or involve use of appliances. Safe food handling practices minimize the risk of food-borne illnesses that can be transmitted by unwashed or improperly cooked or undercooked foods.

Proper cleaning guidelines for dishes and utensils after each use in group settings stress the need for sanitizing, either with commercial dishwashers that include a sanitizing cycle or a three-step handwash process that includes washing, rinsing, and sanitizing with a weak bleach solution. If your school or program makes/serves meals on site, consult with kitchen staff for help or supervision of food preparation activities, and make sure to follow policies relative to food allergies.

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Example of Plan for Vegetables Theme
Example of Plan for Vegetables Theme

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