Food for Thought: Discovering Where Food Comes from (FLEX)
Learn where your food actually comes from through interactive activities and learning.
Kiersten Houser
Average rating:
4.6
Number of reviews:(345)
What's included
Class Experience
***This is a self-guided, FLEXIBLE SCHEDULE class with NO live meetings.*** Students will learn where their food actually comes from. We will start by finding out what each student already knows about their food. Where does their food come from? The supermarket or a farm? We will then discover more about each food group (fruits, vegetables, meat, dairy and grains) as the course continues. Each week, activities include a presentation, discussion questions, assignments and homework. All coursework for the week will be uploaded on Monday mornings and will need to be completed before the start of the next week. It is best if the student does the coursework in order of its posting. Week 1: Where does food come from? Week 2: Fruits and Vegetables Week 3: Meat, Dairy and Eggs Week 4: Grains Ongoing Assignment: Each week we will continue to fill in a U.S. map to see just where our food is grown and produced in the United States. This map will then be turned in (uploaded) at the end of the section to check for comprehension and completion. Homework: We will also take a dive into our own refrigerators and pantries to see what we can discover there! Each student should find a food item from the assigned food group and research three facts about that food each week. They can then upload their findings on the classroom or directly to the teacher. Again, this is a FLEXIBLE SCHEDULE class and is dependent on each student participating and doing their assignments. I will be available through the classroom or by email. I strive to make sure I reply to all messages within a reasonable amount of time. Formal grades will not be given unless specifically asked for and arranged before the beginning of class.
Learning Goals
Students will learn where their food really comes from.
Other Details
Parental Guidance
There are several different opinions and controversies about the meat and diary industries. I will only be teaching the facts and processes related to these industries.
Supply List
Students will need access to the refrigerator and pantries in their homes as well as a computer for research. There will also be several activity pages that students will need to do and then turn in to the teacher. For week three students will need room temperature heavy whipping cream (16 oz. carton) and a mason jar (pint sized) with a lid for making butter!
Worksheets and Supplies:
Week #1: Super Market Scavenger Hunt Worksheet
Week #2: Where Does It Grow? Worksheet
United States Food Map Worksheet
Week #3: Parts of an Egg Worksheet
Mason Jar w/ Lid (Pint Sized)
Room Temperature Heavy Whipping Cream (16 oz.)
United States Food Map Worksheet (Cont. from Week #2)
Week #4: Whole Grain vs. Refined Grain Worksheet
United States Food Map Worksheet (Cont. from Weeks #2 & #3)External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined September, 2019
4.6
345reviews
Teacher expertise and credentials
I believe it is important for children to know where their food comes from in order to make healthy eating habits. I have experience in agriculture through growing up on a farm and through my high school and college educations. I hope to provide a fun environment for students to learn about all things agriculture related.Reviews
Live Group Class
$7
weekly4 weeks
Completed by 11 learners
No live video meetings
Ages: 7-12
