Month s - AZ Health Zone · 2016. 1. 12. · Fruity Facts Fresh kiwis are the most nutrient-dense...

4
Nutrition Facts Serving Size: 2 medium kiwifruit (152g) Calories 92 Calories from Fat 6 % Daily Value Total Fat 1g 1% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 4mg 0% Total Carbohydrate 22g 8% Dietary Fiber 5g 18% Sugars 14g Protein 2g Vitamin A 3% Vitamin C 240% Calcium 6% Iron 3% Harvest Month the of Growing Healthy Students Health and Learning Success Go Hand-in-Hand Supporting the health of students is essential for optimal achievement. Research shows a positive relationship between healthy students, enhanced learning and classroom attendance. Harvest of the Month connects with core curricula to give students the chance to explore, taste and learn about the importance of eating fruits and vegetables. It links the classroom, cafeteria, home and community to motivate and support students to make healthy food choices and be physically active every day. Taste Testing with Kiwis Taste testing activities allow students to experience the featured produce with their senses, engaging them in the learning process and creating increased interest, awareness and support for increasing consumption of fruits and vegetables. Tools: n One whole and one sliced kiwi per two students n Pencil and paper Activity: n Each student makes two columns on a sheet of paper, labeled whole and sliced n Feel the outside of the whole kiwi, noting in one column the texture, look, color, smell, sound and firmness n Follow with the sliced kiwis, noting in the second column the flavor, texture, look, smell and colors n Compare and contrast the two columns For more ideas, reference: School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42. Reasons to Eat Kiwis Two medium kiwis contain: Excellent amounts of Vitamin C, providing 60 milligrams per serving. The richest source of lutein among fruits and vegetables. Lutein is a phytonutrient proven to be effective in reducing the risk of cancer. Both soluble and insoluble fiber, which help protect against heart disease, cancer and diabetes. Copper, a mineral that supports infant growth, bone strength, brain development and the building of a strong immune system. Potassium, which helps control blood pressure and heart health. A single serving of kiwi outranks bananas as the top low-sodium, high-potassium fruit. Folate, magnesium and Vitamin E — all offering health benefits that range from bone formation to protection against birth defects and cancer. Source: www.nutritiondata.com Cooking in Class: Kiwi Spears Ingredients: Makes 30 tastes at 1 small spear each n 10-12 kiwis, peeled and sliced n 5 tangerines, peeled and segmented n 5 bananas, peeled and sliced n Sturdy plastic straws, cut in half, or stir sticks Thread two slices each of kiwis, tangerines and bananas, in alternating pattern, onto straws. Serve individual spears. Source: www.harvestofthemonth.com For more ideas, reference: Kids Cook Farm-Fresh Food, CDE, 2002. ® KIWIFRUIT 19 1 (1 Cup)

Transcript of Month s - AZ Health Zone · 2016. 1. 12. · Fruity Facts Fresh kiwis are the most nutrient-dense...

Page 1: Month s - AZ Health Zone · 2016. 1. 12. · Fruity Facts Fresh kiwis are the most nutrient-dense of all fruits. Kiwis grow on vines that can be as high as 30 feet. Kiwis are actually

Nutrition Facts Serving Size: 2 medium kiwifruit (152g)Calories 92 Calories from Fat 6

% Daily ValueTotal Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 4mg 0%

Total Carbohydrate 22g 8%

Dietary Fiber 5g 18%

Sugars 14g

Protein 2g

Vitamin A 3% Vitamin C 240% Calcium 6% Iron 3%

Harvest

Monththeof

Growing Healthy Students

Health and Learning Success Go Hand-in-HandSupporting the health of students is essential for optimal achievement. Research shows a positive relationship between healthy students, enhanced learning and classroom attendance. Harvest of the Month connects with core curricula to give students the chance to explore, taste and learn about the importance of eating fruits and vegetables. It links the classroom, cafeteria, home and community to motivate and support students to make healthy food choices and be physically active every day.

Taste Testing with KiwisTaste testing activities allow students to experience the featured produce with their senses, engaging them in the learning process and creating increased interest, awareness and support for increasing consumption of fruits and vegetables. Tools:n One whole and one sliced kiwi per two studentsn Pencil and paperActivity:n Each student makes two columns on a sheet of paper, labeled whole and sliced n Feel the outside of the whole kiwi, noting in one column the texture, look, color,

smell, sound and firmness n Follow with the sliced kiwis, noting in the second column the flavor, texture, look,

smell and colors n Compare and contrast the two columns For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.

Reasons to Eat KiwisTwo medium kiwis contain:Excellent amounts of Vitamin C, providing 60 milligrams per serving.

The richest source of lutein among fruits and vegetables. Lutein is a phytonutrient proven to be effective in reducing the risk of cancer.Both soluble and insoluble fiber, which help protect against heart disease, cancer and diabetes. Copper, a mineral that supports infant growth, bone strength, brain development and the building of a strong immune system. Potassium, which helps control blood pressure and heart health. A single serving of kiwi outranks bananas as the top low-sodium, high-potassium fruit. Folate, magnesium and Vitamin E — all offering health benefits that range from bone formation to protection against birth defects and cancer.

Source: www.nutritiondata.com

Cooking in Class: Kiwi Spears Ingredients: Makes 30 tastes at 1 small spear eachn 10-12 kiwis, peeled and slicedn 5 tangerines, peeled and segmentedn 5 bananas, peeled and slicedn Sturdy plastic straws, cut in half, or

stir sticksThread two slices each of kiwis, tangerines and bananas, in alternating pattern, onto straws. Serve individual spears.Source: www.harvestofthemonth.com

For more ideas, reference:Kids Cook Farm-Fresh Food, CDE, 2002.

®

KIWIFRUIT

1 Iden

tify on

a worl

d map

the c

ountr

ies whe

re

kiwis a

re gro

wn.

2 Whe

n did

the C

alifor

nia ki

wi indu

stry b

egin?

3 Kiwis a

re av

ailable

year-

round

in the

United S

tates

. How

does

the g

rowing

and

harve

sting t

ime com

pare

to oth

er kiw

i-

produ

cing c

ountr

ies, lik

e Chile

and N

ew

Zealan

d? Is

it dif

feren

t? W

hy or

why

not?

4 Rese

arch h

ow th

e care

of th

e kiwi vi

ne an

d the

importa

nce of

prun

ing ar

e similar

and d

ifferen

t to

that of

other

vine a

nd tre

e fruit.

For i

nfor

mat

ion,

vis

it:

www.kiwifr

uit.org

/New

Grow/hist

ory.htm

www.dole5ad

ay.co

m/R

efere

nceCen

ter/

Ency

cloped

ia/Kiw

ifruits

/kiwi_h

istory.

jsp

www.5aday

.gov/m

onth/ki

wi.htm

l

Cafete

ria C

onne

ctio

ns

n Set

aside

a tim

e each

day to

revie

w the s

chool m

enu

with stu

dents

and d

iscuss

why ea

ting a

variety

of

colorf

ul frui

ts and

vege

tables

is he

althy fo

r them

. Ask

stude

nts to

identif

y othe

r fruits

and v

egeta

bles o

n the

scho

ol men

u tha

t fit in

to the

“gree

n grou

p” with

the k

iwi.

n Have

stude

nts ke

ep re

cords

for a

week o

f wha

t mea

ls

are se

rved i

n the

cafet

eria.

Have t

hem fin

d out

what

fruits

and v

egeta

bles a

re be

ing se

rved in

the m

eals.

Researc

h whe

re the

fruits

and v

egeta

bles a

re gro

wn.

Have stu

dents

interv

iew th

ose re

sponsi

ble fo

r buyi

ng

food a

nd de

termine

how m

uch, if

any, i

s local

ly grow

n.

For m

ore

idea

s, re

fere

nce:

Fruits

and V

egeta

bles G

alore,

USDA, 200

4.

www.nal.usd

a.gov/k

ids

www.agcla

ssro

om.org

Stude

nt S

leut

hs

A Slic

e of

Kiw

i His

tory

The his

tory o

f the k

iwi bega

n in th

e Yan

gtse R

iver v

alley in

China,

where

it was

called

“Yan

g Tao

.” The

fruit Y

ang T

ao

was co

nside

red a

delica

cy by

the c

ourt o

f the g

reat K

hans

who ch

erish

ed its

delic

ious fl

avor

and e

merald-

green

color

.

The fir

st se

eds w

ere br

ough

t out

of Chin

a by m

ission

aries

to New

Zealan

d at th

e turn

of th

e 20th

centu

ry. Earl

y

nurse

rymen

in New

Zealan

d, su

ch as

Alexan

der A

llison

,

Bruno J

ust a

nd Hay

ward W

right,

reco

gnize

d the

poten

tial of

the fru

it and

it soo

n bec

ame a

popu

lar ba

ckyard

vine.

Kiwi p

lants

were fir

st ex

porte

d to t

he U

nited

Stat

es in

1904

,

but it

wasn’t

until b

etwee

n 196

0 and

1970

that

kiwis g

ained

popu

larity

in dom

estic

markets

.

1960

: Carl

Hein

ke, th

e first

commerc

ial gr

ower

of Cali

fornia

kiwi, p

lanted

nine C

hines

e Goo

sebe

rry vin

es in

Paradis

e, at

the re

ques

t of h

is frie

nd, B

ob Smith.

(Smith was

emplo

yed b

y the U

.S. Plan

t Intro

ductio

n

Garden

s and

was co

nduc

ting re

searc

h on C

hines

e

Goose

berrie

s in Calif

ornia t

o dete

rmine

poten

tial fo

r

their c

ommerc

ial pro

ductio

n.)

1961

: The

first

New Zea

land k

iwi w

as so

ld at

Trader

Vic’s

in San

Francis

co.

1962

: The

first

cons

umer

reque

st for

kiwis

occu

rred w

hen

a cus

tomer

aske

d a pr

oduc

e man

ager

at he

r loca

l

supe

rmark

et for

Chines

e Goo

sebe

rries. N

ever

havin

g hea

rd of

the fru

it, the

man

ager

conta

cted

produ

ce de

aler F

rieda

Caplan

, who

then

bega

n

importin

g kiwis f

rom New

Zealan

d.

1966

: Smith

gave

kiwi se

eds t

o a gr

ower

in Grid

ley, n

amed

George

Tanim

oto, w

ho pl

anted

the s

eeds

in a

nurse

ry.

1968

: Tan

imoto tra

nsfer

red th

e res

ulting

vines

to an

acre

of

land.

1970

: Tan

imoto’s k

iwi vine

s yield

ed 1,

200 p

ound

s of ki

wis.

Californ

ia kiwis f

ound

their

way int

o the

United S

tates

market

when C

aplan

’s com

pany,

Frieda

’s Fres

h

Produc

e, pu

rchas

ed Ta

nimoto

’s entir

e harv

est.

1977

: With

the ris

e in po

pular

ity of

the th

en-ex

otic kiw

i, the

Kiwifruit G

rowers

of Calif

ornia w

as es

tablish

ed.

1980

: The

Californ

ia Kiwifru

it Com

mission

was fo

rmed

when b

oth Calif

ornia a

nd New

Zealan

d kiwis b

ecam

e

popu

lar with

the int

roduc

tion of

French

nouv

elle/

Californ

ia cuis

ine.

Schoo

l Gar

den: G

iving

Thank

s

Make the sc

hool g

arden

projec

t awritin

g activ

ity.

Have stu

dents

writean

essa

y or sh

ortsto

ry

on th

e follo

wing:

What d

oes th

e garde

n give yo

u for

which y

ou

are th

ankfu

l?

What d

o you

think

it wou

ld belike

if you

had t

o

grow yo

urow

n foo

d?

What d

o you

notice

that

tells y

ou se

ason

s

are

chan

ging?

If int

eres

ted in

growing

kiwis

inyo

ur

scho

ol ga

rden

prog

ram, v

isit:

www.fsa.u

sda.g

ov/ca

www.cfait

c.org

www.agcla

ssroom.org

(1 Cup)

Page 2: Month s - AZ Health Zone · 2016. 1. 12. · Fruity Facts Fresh kiwis are the most nutrient-dense of all fruits. Kiwis grow on vines that can be as high as 30 feet. Kiwis are actually

What’s in a Name?Pronunciation: ke´we-frootSpanish name: kiwifruit or kiwiFamily: Actinidiaceae Genus: Actinidia Species: A. deliciosa

The kiwifruit is the edible fruit of the woody vine Actinidia deliciosa of the genus Actinidia. Although native to China, A. deliciosa spread to New Zealand in the early 20th century. Those who tasted the fruit thought it had a gooseberry flavor and began to call it the “Chinese Gooseberry.” The fruit finally received its name in 1959 when it was first commercially popularized and an export company from New Zealand named it after the national bird, the kiwi.In North America, it is commonly known as “kiwi,” but it is marketed to the rest of the world as “kiwifruit.” There are 400 varieties of kiwis, but Hayward is the most popular variety in the United States. For more information, visit:http://en.wikipedia.org/wiki/Kiwifruit

How Do Kiwis Grow?Kiwis grow on large, tender vines that can reach a height of 15 to 30 feet. The vine’s shoots are thickly covered with reddish hairs and its large, heart-shaped leaves grow from six to nine inches long and up to eight inches wide. Due to the weakness of their vines, kiwis are commercially grown on sturdy support structures. From November to February, kiwi vines are dormant and must chill for about 600 to 850 hours at temperatures below 45 F. Vines are pruned during this time to help maintain kiwi production and regulate next season’s crop yield and fruit size. Budbreak in California generally occurs in mid to late March, depending on the growing location and weather condition. As the new, green shoots begin to elongate, parts of the flower form rapidly. By the time shoots have grown four to six inches long, all parts of the flower have been formed. The flower parts continue to expand until bloom, which usually starts in May. Kiwi plants are dioecious, meaning individual plants are male or female. Only female plants bear fruit and only when pollenized by a male plant. They are typically planted in a vineyard at a ratio of about eight females to one male. Growers bring in bees during bloom so that the bees can move the pollen from the male to the female vines. Following pollination, the fruit grows rapidly for the first 60 days and then slows until harvest. During this time, the grower manages the irrigation, nutritional and other cultivating needs of the plants. In California, where growing season temperatures are typically warm, 90 to 105 F, and summer rainfall is nonexistent, supplemental irrigation is necessary to achieve optimum kiwi growth and production. Peak water use on a hot summer day is about 10,000 gallons per acre.Harvest begins in late September, with the majority of fruit harvested during October and early November.

Fruity FactsFresh kiwis are the most nutrient-dense of all fruits.Kiwis grow on vines that can be as high as 30 feet.Kiwis are actually a berry.The skin of a kiwi is edible, but not appealing to most people. Kiwis contain an enzyme that acts as a natural meat tenderizer.

1 What are the benefits of folate? 2 What is the difference between soluble and insoluble

fiber? What are the benefits of each? 3 Which enzyme makes the kiwi a natural meat tenderizer?

What does it do?

For information, visit:www.thefresh1.com/kiwifruit.aspwww.kiwifruit.org/nutrition_menu.htm

Home Grown Factsn California is the only state that commercially produces

kiwis for the United States marketplace.n California kiwis represent 95 percent of all kiwis

grown in the United States.n Approximately 8,000 acres are devoted to the

production of kiwis in the United States. n Kiwis were not widely available in California grocery

stores until 1970.For more information, visit:www.kiwifruit.org

Eat Your ColorsFruits and vegetables come in a rainbow of colors. Eat a variety of colorful fruits and vegetables every day — red, yellow/orange, white, green and blue/purple. Kiwis are of the green variety. n Green fruits and vegetables help maintain vision

health and strong bones and teeth. They may also lower the risk of some cancers. Examples include kiwis, green apples, green pears, avocados, okra, peas, broccoli, asparagus and spinach.

For more information, visit:

www.harvestofthemonth.com

Student Sleuths

Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base

and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to

their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your

“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,

encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)

Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org

Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids

Kids for Kiwisn Have students make drawings and write short stories

featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.

n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.

For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.

Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,

Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.

n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.

n High School: The Chemistry of Fertilizers by Jean Kennedy.

What’s in a Name?Pronunciation: ke´we-frootSpanish name: kiwifruit or kiwiFamily: Actinidiaceae Genus: Actinidia Species: A. deliciosa

The kiwifruit is the edible fruit of the woody vine Actinidia deliciosa of the genus Actinidia. Although native to China, A. deliciosa spread to New Zealand in the early 20th century. Those who tasted the fruit thought it had a gooseberry flavor and began to call it the “Chinese Gooseberry.” The fruit finally received its name in 1959 when it was first commercially popularized and an export company from New Zealand named it after the national bird, the kiwi.In North America, it is commonly known as “kiwi,” but it is marketed to the rest of the world as “kiwifruit.” There are 400 varieties of kiwis, but Hayward is the most popular variety in the United States. For more information, visit:http://en.wikipedia.org/wiki/Kiwifruit

How Do Kiwis Grow?Kiwis grow on large, tender vines that can reach a height of 15 to 30 feet. The vine’s shoots are thickly covered with reddish hairs and its large, heart-shaped leaves grow from six to nine inches long and up to eight inches wide. Due to the weakness of their vines, kiwis are commercially grown on sturdy support structures. From November to February, kiwi vines are dormant and must chill for about 600 to 850 hours at temperatures below 45 F. Vines are pruned during this time to help maintain kiwi production and regulate next season’s crop yield and fruit size. Budbreak in California generally occurs in mid to late March, depending on the growing location and weather condition. As the new, green shoots begin to elongate, parts of the flower form rapidly. By the time shoots have grown four to six inches long, all parts of the flower have been formed. The flower parts continue to expand until bloom, which usually starts in May. Kiwi plants are dioecious, meaning individual plants are male or female. Only female plants bear fruit and only when pollenized by a male plant. They are typically planted in a vineyard at a ratio of about eight females to one male. Growers bring in bees during bloom so that the bees can move the pollen from the male to the female vines. Following pollination, the fruit grows rapidly for the first 60 days and then slows until harvest. During this time, the grower manages the irrigation, nutritional and other cultivating needs of the plants. In California, where growing season temperatures are typically warm, 90 to 105 F, and summer rainfall is nonexistent, supplemental irrigation is necessary to achieve optimum kiwi growth and production. Peak water use on a hot summer day is about 10,000 gallons per acre.Harvest begins in late September, with the majority of fruit harvested during October and early November.

Fruity FactsFresh kiwis are the most nutrient-dense of all fruits.Kiwis grow on vines that can be as high as 30 feet.Kiwis are actually a berry.The skin of a kiwi is edible, but not appealing to most people. Kiwis contain an enzyme that acts as a natural meat tenderizer.

1 What are the benefits of folate? 2 What is the difference between soluble and insoluble

fiber? What are the benefits of each? 3 Which enzyme makes the kiwi a natural meat tenderizer?

What does it do?

For information, visit:www.thefresh1.com/kiwifruit.aspwww.kiwifruit.org/nutrition_menu.htm

Home Grown Factsn California is the only state that commercially produces

kiwis for the United States marketplace.n California kiwis represent 95 percent of all kiwis

grown in the United States.n Approximately 8,000 acres are devoted to the

production of kiwis in the United States. n Kiwis were not widely available in California grocery

stores until 1970.For more information, visit:www.kiwifruit.org

Eat Your ColorsFruits and vegetables come in a rainbow of colors. Eat a variety of colorful fruits and vegetables every day — red, yellow/orange, white, green and blue/purple. Kiwis are of the green variety. n Green fruits and vegetables help maintain vision

health and strong bones and teeth. They may also lower the risk of some cancers. Examples include kiwis, green apples, green pears, avocados, okra, peas, broccoli, asparagus and spinach.

For more information, visit:

www.harvestofthemonth.com

Student Sleuths

Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base

and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to

their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your

“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,

encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)

Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org

Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids

Kids for Kiwisn Have students make drawings and write short stories

featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.

n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.

For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.

Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,

Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.

n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.

n High School: The Chemistry of Fertilizers by Jean Kennedy.

Page 3: Month s - AZ Health Zone · 2016. 1. 12. · Fruity Facts Fresh kiwis are the most nutrient-dense of all fruits. Kiwis grow on vines that can be as high as 30 feet. Kiwis are actually

1 Identify on a world map the countries where kiwis are grown.

2 When did the California kiwi industry begin?3 Kiwis are available year-round in the

United States. How does the growing and harvesting time compare to other kiwi-producing countries, like Chile and New Zealand? Is it different? Why or why not?

4 Research how the care of the kiwi vine and the importance of pruning are similar and different to that of other vine and tree fruit.

For information, visit:www.kiwifruit.org/NewGrow/history.htmwww.dole5aday.com/ReferenceCenter/ Encyclopedia/Kiwifruits/kiwi_history.jspwww.5aday.gov/month/kiwi.html

Cafeteria Connections n Set aside a time each day to review the school menu

with students and discuss why eating a variety of colorful fruits and vegetables is healthy for them. Ask students to identify other fruits and vegetables on the school menu that fit into the “green group” with the kiwi.

n Have students keep records for a week of what meals are served in the cafeteria. Have them find out what fruits and vegetables are being served in the meals. Research where the fruits and vegetables are grown. Have students interview those responsible for buying food and determine how much, if any, is locally grown.

For more ideas, reference:Fruits and Vegetables Galore, USDA, 2004.www.nal.usda.gov/kidswww.agclassroom.org

Student Sleuths

A Slice of Kiwi HistoryThe history of the kiwi began in the Yangtse River valley in China, where it was called “Yang Tao.” The fruit Yang Tao was considered a delicacy by the court of the great Khans who cherished its delicious flavor and emerald-green color.

The first seeds were brought out of China by missionaries to New Zealand at the turn of the 20th century. Early nurserymen in New Zealand, such as Alexander Allison, Bruno Just and Hayward Wright, recognized the potential of the fruit and it soon became a popular backyard vine. Kiwi plants were first exported to the United States in 1904, but it wasn’t until between 1960 and 1970 that kiwis gained popularity in domestic markets. 1960: Carl Heinke, the first commercial grower of California

kiwi, planted nine Chinese Gooseberry vines in Paradise, at the request of his friend, Bob Smith. (Smith was employed by the U.S. Plant Introduction Gardens and was conducting research on Chinese Gooseberries in California to determine potential for their commercial production.)

1961: The first New Zealand kiwi was sold at Trader Vic’s in San Francisco.

1962: The first consumer request for kiwis occurred when a customer asked a produce manager at her local supermarket for Chinese Gooseberries. Never having heard of the fruit, the manager contacted produce dealer Frieda Caplan, who then began importing kiwis from New Zealand.

1966: Smith gave kiwi seeds to a grower in Gridley, named George Tanimoto, who planted the seeds in a nursery.

1968: Tanimoto transferred the resulting vines to an acre of land.

1970: Tanimoto’s kiwi vines yielded 1,200 pounds of kiwis. California kiwis found their way into the United States market when Caplan’s company, Frieda’s Fresh Produce, purchased Tanimoto’s entire harvest.

1977: With the rise in popularity of the then-exotic kiwi, the Kiwifruit Growers of California was established.

1980: The California Kiwifruit Commission was formed when both California and New Zealand kiwis became popular with the introduction of French nouvelle/California cuisine.

School Garden: Giving ThanksMake the school garden project a writing activity. Have students write an essay or short storyon the following:

What does the garden give you for which youare thankful?What do you think it would be like if you had togrow your own food?What do you notice that tells you seasons

are changing?

If interested in growing kiwis in yourschool garden program, visit:www.fsa.usda.gov/cawww.cfaitc.orgwww.agclassroom.org

1 Identify on a world map the countries where kiwis are grown.

2 When did the California kiwi industry begin?3 Kiwis are available year-round in the

United States. How does the growing and harvesting time compare to other kiwi-producing countries, like Chile and New Zealand? Is it different? Why or why not?

4 Research how the care of the kiwi vine and the importance of pruning are similar and different to that of other vine and tree fruit.

For information, visit:www.kiwifruit.org/NewGrow/history.htmwww.dole5aday.com/ReferenceCenter/ Encyclopedia/Kiwifruits/kiwi_history.jspwww.5aday.gov/month/kiwi.html

Cafeteria Connections n Set aside a time each day to review the school menu

with students and discuss why eating a variety of colorful fruits and vegetables is healthy for them. Ask students to identify other fruits and vegetables on the school menu that fit into the “green group” with the kiwi.

n Have students keep records for a week of what meals are served in the cafeteria. Have them find out what fruits and vegetables are being served in the meals. Research where the fruits and vegetables are grown. Have students interview those responsible for buying food and determine how much, if any, is locally grown.

For more ideas, reference:Fruits and Vegetables Galore, USDA, 2004.www.nal.usda.gov/kidswww.agclassroom.org

Student Sleuths

A Slice of Kiwi HistoryThe history of the kiwi began in the Yangtse River valley in China, where it was called “Yang Tao.” The fruit Yang Tao was considered a delicacy by the court of the great Khans who cherished its delicious flavor and emerald-green color.

The first seeds were brought out of China by missionaries to New Zealand at the turn of the 20th century. Early nurserymen in New Zealand, such as Alexander Allison, Bruno Just and Hayward Wright, recognized the potential of the fruit and it soon became a popular backyard vine. Kiwi plants were first exported to the United States in 1904, but it wasn’t until between 1960 and 1970 that kiwis gained popularity in domestic markets. 1960: Carl Heinke, the first commercial grower of California

kiwi, planted nine Chinese Gooseberry vines in Paradise, at the request of his friend, Bob Smith. (Smith was employed by the U.S. Plant Introduction Gardens and was conducting research on Chinese Gooseberries in California to determine potential for their commercial production.)

1961: The first New Zealand kiwi was sold at Trader Vic’s in San Francisco.

1962: The first consumer request for kiwis occurred when a customer asked a produce manager at her local supermarket for Chinese Gooseberries. Never having heard of the fruit, the manager contacted produce dealer Frieda Caplan, who then began importing kiwis from New Zealand.

1966: Smith gave kiwi seeds to a grower in Gridley, named George Tanimoto, who planted the seeds in a nursery.

1968: Tanimoto transferred the resulting vines to an acre of land.

1970: Tanimoto’s kiwi vines yielded 1,200 pounds of kiwis. California kiwis found their way into the United States market when Caplan’s company, Frieda’s Fresh Produce, purchased Tanimoto’s entire harvest.

1977: With the rise in popularity of the then-exotic kiwi, the Kiwifruit Growers of California was established.

1980: The California Kiwifruit Commission was formed when both California and New Zealand kiwis became popular with the introduction of French nouvelle/California cuisine.

School Garden: Giving ThanksMake the school garden project a writing activity. Have students write an essay or short storyon the following:

What does the garden give you for which youare thankful?What do you think it would be like if you had togrow your own food?What do you notice that tells you seasons

are changing?

If interested in growing kiwis in yourschool garden program, visit:www.fsa.usda.gov/cawww.cfaitc.orgwww.agclassroom.org

Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base

and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to

their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your

“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,

encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)

Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org

Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids

Kids for Kiwisn Have students make drawings and write short stories

featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.

n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.

For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.

Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,

Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.

n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.

n High School: The Chemistry of Fertilizers by Jean Kennedy.

www.agclassroom.org

Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base

and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to

their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your

“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,

encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)

Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org

Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids

Kids for Kiwisn Have students make drawings and write short stories

featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.

n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.

For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.

Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,

Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.

n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.

n High School: The Chemistry of Fertilizers by Jean Kennedy.

Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base

and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to

their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your

“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,

encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)

Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org

Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids

Kids for Kiwisn Have students make drawings and write short stories

featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.

n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.

For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.

Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,

Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.

n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.

n High School: The Chemistry of Fertilizers by Jean Kennedy.

Page 4: Month s - AZ Health Zone · 2016. 1. 12. · Fruity Facts Fresh kiwis are the most nutrient-dense of all fruits. Kiwis grow on vines that can be as high as 30 feet. Kiwis are actually

Answ

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