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UFIR



Food, fun, fitness : workbook
http://edis.ifas.ufl.edu/ ( Publisher's URL )
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Permanent Link: http://ufdc.ufl.edu/IR00000921/00001
 Material Information
Title: Food, fun, fitness : workbook
Series Title: Florida 4-H food, nutrition & health program
Physical Description: Project Book
Creator: Cook, Linda D.
Jordan, Joy C.
Leath, Henry
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 1998
 Notes
Abstract: Food pyramid train -- Food guide pyramid -- Eating my nutrients -- Petie says -- Plan a breakfast -- Breakfast foods! -- Florida foods -- Watching food grow -- "Food habits" -- Chili -- Home safety check-up -- Measurement investigation -- Do you know? -- Body builder match -- Food storage hunt -- Safe food discovery -- Make a cooler -- Tell Petie what you did?
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Diana Hagan.
Publication Status: Published
General Note: "This information was published May 1996 as 4H FNM11, Florida Cooperative Extension Services. Revised 1998; reviewed January 2009."
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00000921:00001

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Full Text

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4H FNM 11 4H FNM 11 WORKBOOK WORKBOOK Florida 4-H Food, Nutrition & Health Program Florida 4-H Food, Nutrition & Health Program OurOur Personal Personal WorldWorld

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TABLE OF CONTENTS FOOD PYRAMID TRAIN FOOD PYRAMID TRAIN ........................... ........................... 1-21-2 FOOD GUIDE PYRAMID FOOD GUIDE PYRAMID ............................ ............................ 33 EATING MY NUTRIENTS EATING MY NUTRIENTS ........................... ........................... 44 PETIE SAYS PETIE SAYS ..................................... ..................................... 55 PLAN A BREAKFAST PLAN A BREAKFAST .............................. .............................. 66 BREAKFAST FOODS! BREAKFAST FOODS! .............................. .............................. 77 FLORIDA FOODS FLORIDA FOODS ................................. ................................. 88 WATCHING FOOD GROW WATCHING FOOD GROW ........................ ........................ 9-109-10 "FOOD HABITS" "FOOD HABITS" ................................. ................................. 1111 CHILICHILI ......................................... ......................................... 1212 HOME SAFETY CHECK-UP HOME SAFETY CHECK-UP ......................... ......................... 1313 MEASUREMENT INVESTIGATION MEASUREMENT INVESTIGATION ................... ................... 1414 DO YOU KNOW? DO YOU KNOW? ................................ ................................ 1515 BODY BUILDER MATCH BODY BUILDER MATCH .......................... .......................... 1616 FOOD STORAGE HUNT FOOD STORAGE HUNT ........................... ........................... 1717 SAFE FOOD DISCOVERY SAFE FOOD DISCOVERY .......................... .......................... 1818 MAKE A COOLER MAKE A COOLER ................................ ................................ 1919 TELL PETIE WHAT YOU DID? TELL PETIE WHAT YOU DID? ....................... ....................... 2020

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1 FOOD PYRAMID TRAIN

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2

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3 You will need: Paper Scissors Magazines Glue On a piece of paper draw a (triangle). Cut pictures out of a magazine that show each food group in the food guide pyramid. Glue your pictures on your triangle so it will look like the pyramid on this page. Hang your pyramid on the refrigerator for everyone to see.

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4 EATING MY NUTRIENTS NUTRIENTS SOURCES WHAT I ATE Vitamins A & C: Fruits and Vegetables B: Breads, Cereals, Pasta Minerals Milk, Yogurt, Cheese, Bread, Liver, Beans, Meat, Cereal Protein Meats, Nuts, Milk, Eggs, Cheese, Dry Beans Fats Mayonnaise, Ketchup, Margarine, Butter, Sweets Carbohydrates Breads, Cereals, Pastas, Beans Water Beverages, Water, Ice Tea

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5

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6 Draw or cut-out food pictures from magazines, to plan a breakfast that includes a variety of foods. PLAN A BREAKFAST PLAN A BREAKFAST PLAN A BREAKFAST PLAN A BREAKFAST

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7 BREAKFAST FOODS! BREAKFAST FOODS! Inside each box is a breakfast food. Follow the arrows and discover the breakfast foods. In the spaces below each box, write in the letters. __ __ __ __ __ __ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ NAME THE FOOD GROUPS INCLUDED: __ __ __ __ __ __ ___ ___ ___ ___ __ __ __ __ __ __

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8 FLORIDA FOODS FLORIDA FOODS BEEF CITRUS DAIRY GRAIN POULTRY STRAWBERRIES TOMATOES

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9 WATCHING FOOD GROW WATCHING FOOD GROW

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10 After One Week After Two Weeks After Three Weeks Plants that received sunlight and water. Plants that did not receive sunlight and water.

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11

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12 CHILICHILI You will need: 1 lb. ground beef 1 lb. can tomatoes 1/2 cup onion, chopped 1-8 oz. can tomato sauce 1/2 cup green pepper, chopped 1 Tbsp. chili powder 1 lb. can kidney beans 1 tsp. salt Grated cheese for topping 1. Brown 1 lb. of ground beef in 2. Drain off fat. a skillet. 3. Put drained ground beef in a pot 4. Stir in 1 lb. can of kidney and add 1/2 cup onion, 1/2 cup green beans, 1 lb. can tomatoes, pepper, and cook until tender. 1-8 oz. can tomato sauce, 1 Tbsp. chili powder, 1 tsp. salt. 5. Cover and simmer 30 minutes, 6. Top each serving with cheese. stirring occasionally.

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13 HOME SAFETY CHECK-UP Directions: Observe meal preparation time at your house and record what happened. YESYES NONO 1) Long hair is tied back. __________ 2) Hands are washed. _____ _____ 3) The food preparation area was cleaned with a clean, damp sponge or cloth. _____ _____ 4) The recipe was read to make sure you have all the food and equipment you need. __________ 5) The ingredients and equipment you will need were put on the counter. __________ 6) The ingredients were measured carefully and all steps followed in order. __________ 7) Clean up was done as you cooked. __________ 8) The ingredients were put away when you finished with them. __________ 9) The stove and burners were turned off when you were done. __________ 10) All dishes and containers were washed with hot soapy water. Sharp knives were washed separately. __________

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14 MEASUREMENT INVESTIGATION Liquid Measure Investigation Liquid Measure Investigation 1) Measure a cup of liquid into each of the following: Liquid Cup Dry Cup Coffee Cup 2) Place a second liquid cup at eye-level on a table or counter. Pour each cup into the liquid cup and record the results: Just Right More Less Liquid Cup ____________________ Dry Cup ____________________ Coffee Cup ____________________ 3) Conclusions: Dry Measure Investigation Dry Measure Investigation 1) Measure a cup of sugar into each of the following: Liquid Cup Dry Cup Coffee Cup 2) Place a second dry cup on a table or counter. Pour each cup into the dry cup and record the results: Just Right More Less Liquid Cup ____________________ Dry Cup ____________________ Coffee Cup ____________________ 3) Conclusions:

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15 DO YOU KNOW? Do you know what's in your body? Match the number of the body part in the space in Petie's reflection. 1. BRAIN (for thinking) 2. ESOPHAGUS (for getting food to the stomach) 3. LUNGS (for breathing air) 4. HEART (for pumping blood) 5. LIVER (for helping change food into energy) 6. STOMACH (for digesting food) 7. INTESTINES (for digesting food)

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16 BODY BUILDER Match STRONG BONES AND STRONG BONES AND TEETHTEETH CELL CEMENT CELL CEMENT RELEASE ENERGY RELEASE ENERGY FROM FOODS FROM FOODS ENERGYENERGY CONTROL CONTROL TEMPERATURE TEMPERATURE CARRIES OXYGEN CARRIES OXYGEN THROUGH THE BODY THROUGH THE BODY GROWTH AND GROWTH AND REPAIR OF BODY REPAIR OF BODY CELLSCELLS NIGHT VISION NIGHT VISION

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FOOD STORAGE HUNT

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18 SAFE FOOD DISCOVERY You Will Need: Four slices of bread without preservatives Four plastic sandwich bags Paper plate One clean fork Water Masking tape (roll) 1 teaspoon measuring spoon One Marker Use a clean fork to put one slice of bread into a clean plastic bag. Put 1 teaspoon of water on the bread. Close the bag with a twist tie. Use some masking tape to label the bag "NOT TOUCHED." Use a clean fork to put one slice of bread on the table drag it back and forth a couple of times. Put it into a clean plastic bag, add 1 teaspoon of water, close the bag, and label it "TABLE." Use a clean fork to put a slice of bread on a paper plate. Let it sit out for five minutes, use the fork to put the bread in a clean plastic bag, add 1 teaspoon water and close the bag. Label the bag "AIR." Use your hands to put one slice of bread in a clean plastic bag, add 1 teaspoon water and close the bag. Label the bag "HANDS." Place the bags with bread in a dark place, check them every day for five days. Use the chart to record observations. Day 1Day 1Day 2Day 2Day 3Day 3Day 4Day 4Day 5Day 5 NOTNOT TOUCHED TOUCHED TABLETABLE AIRAIR HANDSHANDS Which bread grew mold first? Which bread grew the most mold? What colors are the molds? What does this teach us about storing food?

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19 MAKE A COOLER You will need: two different sizes of sturdy cardboard boxes with lids newspaper ice in plastic bags 1. Place one inch of tightly 2. Place the smaller box inside crumpled newspaper on the the larger box. Fill the space bottom of the largest box. between the sides of the boxes with tightly crumpled newspaper. 3. Place foods in closed 4. Place 1/2 inch of tightly containers or in closed plastic crumpled newspaper on top, and bags inside the smaller box. close the lid of the larger box. Pack ice in closed plastic bags around the food in the smaller box. Close lid.

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20 TELL PETIE WHAT YOU DID? WHAT DID YOU LEARN? WHAT DID YOU LEARN? Check the new words you learned doing this project. _____ nutrient _____ protein _____ vitamins _____ carbohydrates _____ safety _____ minerals _____ fat _____ pyramid Food and You Food and You Check the things you know and do... YES SOMETIMES NO Do you eat a variety of foods from all food groups? ______ ________ _______ Do you eat breakfast on a regular basis? ______ ________ _______ Do you recognize the cultural background in the foods you eat? ______ ________ _______ Do you exercise and take care of yourself regularly? ______ ________ _______

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Name Address Name of Club/School Leader/Teacher's Name 4-H Club Motto "To make the best better" 4-H Pledge I Pledge: My head to clearer thinking, My heart to greater loyalty, My hands to larger service, and My health to better living, for my club, my community, my country, and my world. 4-H Colors: Green and White 4-H Food, Fun and Fitness was developed through a team effort of the Florida 4-H Youth Programs and the Department of Family, Youth and Community Sciences including the Expanded Food and Nutrition Education Program. Authors: Linda D. Cook, associate professor and EFNEP coordinator, M. Joy Jordan, associate professor and 4-H youth development curriculum specialist, and Henry Leath, project assistant. Department of Family, Youth and Community Sciences, University of Florida Institute of Food and Agricultural Sciences. Artist: Joyce Lottinville, Department of Family, Youth and Community Sciences and Expanded Food and Nutrition Education Program. Word Processing & Graphic Design: Ellen Vaughan, Department of Family, Youth and Community Sciences and Expanded Food and Nutrition Education Program. Technical review and assistance was provided by the following members of the University of Florida Cooperative Extension Service: Deborah J. Glauer, educational resource and publication coordinator, Department of Family, Youth and Community Sciences; and Judy Butterfield, Duval County, 4-H EFNEP agent.