Lesson 1: 
Students will practice how to: 
1) Identify, study, and define key vocabulary words*by accessing one of the following:
    a.  Access prior knowledge - Look for morphemes within the words to begin recognition of the word. 
         (Vocabulary words - pasteurized, processed foods, manufactured, whole foods
         refined foods - (changed; portions removed)) 
    b.  Compare and distinguish actual whole foods (use the illustrations, pictures, or mention from memory) 
         actual processed foods. 
    c.  Make two T-charts, title one "whole foods", and the other chart with their choice of word that is the opposite of a whole food. 
        Choices:  "processed", "refined"/"changed" or "manufactured".foods. 
                i.  What category their snack is in, and get information from other children's snacks and other choices they may or may not 
                    choose.
    d.  Investigate some ideas of how to have a garden at home to supplement their family meals.(eg. veggies for salads may be 
         a suggestion.)  (Optional, if time permits)
    e.  Illustrate a choice of fruit or vegetable that represents a whole food, and explain why it is considered a whole food.(Optional, if a student finishes early)
2.  Each student will take away at least 1 new word they learned,  a vocabulary sheet to keep for any possible future lessons in this category, a list of vocabulary words with their definitions, and an understanding of what whole foods are and how they are handled. 

I taught elementary education for 20 years, and was the designated team teacher for health and social studies.  I am also a health coach, and feel that it's never too early to improve one's health practices.   Health awareness is a byproduct of this lesson.  I am offering this class because our current society has many children suffering from illnesses that may be caused by lack of several things including whole foods, variety in their daily diet,  exercise, and over or under eating.  This lesson will help begin the process of assisting students in becoming proactive in favor of healthier choices of what they are going to eat.  Learning these materials can help influence students into thinking of food differently, as well as, choosing in favor of consuming live foods more often.