5th Grade Foodies
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Transcript of 5th Grade Foodies
Fifth Grade Foodies
Timeline
What is the story behind the food we eat?
What is food?
Where does it come from?
How do plants grow?
How do we get food from animals?
What is involved in processing food?
What food does our body need?
How can we support the producers of our
food?
How can we support people who don’t have
High Tech Elementary – Miss Della Rocca’s Class Fall 2013
Essential Questions
Each student will plant seeds and care
for the growth of a vegetable plant.
Students will develop a website for an
organic farmer at Creek Bend Farm in
Tennessee to market his products,
educate his clients and share the story
of food with others. Students will
organize in groups to develop copy for
the website and then collaborate as a
class to produce one website.
The class will also organize a food
drive to support hungry families in the
San Diego community.
Products
This project will span twelve weeks ending on
December 19th, 2013 at HTe’s school-wide
project exhibition. At least four field
excursions will provide for hands-on learning
outside of the classroom.
OverviewWhen asked to define food, 10-year-old kids respond with
things like “something delicious” or “material that we need”
or “something that we make”. Several understand that food
provides us with energy and some know it contains
nutrients (though they’re not sure what nutrients are). It
seems obvious that understanding what we eat each day –
where it comes from, what it contains, how it is made -
should not be such a mystery.
This project endeavors to give students a chance to explore
the origins of the food they eat each day. They will discover
where food comes from; how different foods vary; the
nutritional value of food; the impact of food development
on the environment; and various aspects of processing,
preserving, and preparing food of different kinds. They will
also learn about how different regions or populations have
a scarcity of food and they will act to support people in our
own community who struggle to put enough food on the
table for their families.
Field experiences to local urban farms and water
conservations centers will give students exposure to people
in the community who are involved in producing food,
using various farming methods and facing the particular
challenges of providing water to growing plants and
animals in a dry climate.
Finally, students will connect with an organic farmer in
Tennessee to learn about sustainable farming. They will
collaborate with this farmer to develop a website to support
his business.
Assessment
As students complete learning
activities around various aspects
of food they will use rubrics
designed together as a class to
assess their own understanding.
These rubrics will focus on:
Content (academic
material & skills learned)
Collaboration
Contribution
Critique
Creativity
Critical thinking for
understanding (i.e., ability
to ask questions, make
connections and
summarize new learning).
Students will present theirlearning at an exhibition onThursday, December 19th at HTe.
In addition to displayingthe process of theirlearning about food, theywill invite visitors to viewtheir new website forCreek Bend Farms.
Students will:
Learn about the systems of the body & how food provides
nutrients to support our health.
Compare the nutrition value of various foods.
Explore how food makes it from the farm to the table
including plant growth, water usage, soil preservation,
and farming practices.
Discover how meat is raised for food.
Determine reasons for promoting sustainable farming
practices.
Analyze statistics of food scarcity (local & international).
Develop an appreciation for the steps that go into
processing, preserving and preparing food.
Research the local history of food production.
In the process of this project, several skills will be developed:
Expository & Creative Writing
Scientific inquiry
Summarizing
Questioning
Collaboration
Empathy
Learning
Exhibition