Early Childhood workshop with Emily Jackson of ASAP and April Bosse of Asheville City Preschools.
Growing Minds' Farm to School Institute, November 10th 2012, UNC Asheville's Sherrill Center
5. Farmer Classroom Visits and
Field Trips
Assistance connecting
with farmers
Curriculum
connections
Training and resources
for farmers and
teachers
The Hayride
Mini-grants
6. School Gardens
Seeds and Gift Cards
Weekly Garden
Newsletter for
Educators
Workshops and
Trainings
Resources and Lessons
Children’s Literature
7. Tastings and Cooking in the
Classroom
Stipends for food
Assistance sourcing
local
Workshops and
Trainings
Recipes, lessons, and
stickers
Cooking equipment
Growing Minds’ Best
Practices Guide
8. Local Food for Meals,
Snacks, Events
Training and
workshops for farmers
on selling to school
systems
Resources for Child
Nutrition Directors and
Cafeteria Managers
Get Local Materials
Promotional Materials
9. Parent Comments
“My son was so excited about “My daughter enjoyed these
cooking and eating new things projects and bragged about eating
in class. Since then he tries fresh veggies at the farm. She
more types of food.” tried more raw veggies at home
after the farm trip.”
“My non-vegetable eating
child came home saying he
loved kale!”
“I think it’s great for children to
learn where food comes from,
especially since this county once
“He tried new things that produced a large number of crops
without having tasted and families grew their own
them at school he food.”
probably wouldn't have
had the opportunity.”
10. What is Farm to Preschool?
Farm to School:
Connects local food producers and
processors with the school cafeteria
or kitchen
Food- and garden-based education in
the classroom, lunchroom, and
community
Ages 0-5
Childcare centers, preschool,
Head Start, daycare centers
11. Why Farm to Preschool?
– Early patterns are a determinant of
later eating/physical activity habits
– Dramatic increases in obesity among
preschoolers
– Low consumption of fruits and
vegetables
– Consume as much as 80% of daily
nutrients in childcare
– Rely on parents/caregivers to create
food/activity environments
12. Farm to Preschool
Research
By age 3, many children
develop dislike for vegetables
and are reluctant to eat or
taste them (Niklas, et al.
2001)
Preference for vegetables in
preschool children is a strong
predictor of vegetable
consumption (Birch, 1979;
Harvey-Berino, et al. 1997;
Morris & Zidenberg-Cherr,
2002).
14. Gardening in the
Preschool Setting
Philosophies and Approaches
Garden Design
Tips and Technical Information
Lessons and Activities
Sustainability
15. Reasons Why Teachers
Should Consider a School Garden
Project
• Addresses obesity prevention and increases
physical activity
• Addresses different learning styles
• Builds sense of community within a
classroom/school
• Can improve behaviors
• Establishes environmental ethic
• Promotes hands-on, interdisciplinary learning
• Motivates children to learn
• Can be integrated across the curriculum easily
• Teaches a good life skill/leisure time activity
• Great way to integrate parent participation
• Can easily be adapted to teacher’s comfort level
16. Philosophies
Gardens are
outdoor learning
environments:
Creating safe, diverse
and developmentally
appropriate outdoor
leaning environments
can offer benefits
across curriculum
and developmental
areas.
17. Teaching by Doing
Modeling is Key:
Creating positive
experiences in outdoor
learning environments
lies not only in the
physical environment
but with the modeling
and behavior of
caregivers.
18. Dig In!
Let’s Get Messy! For
preschoolers, gardening is
all about involving kids in
hands-on explorations.
This means students
allowing students to get
dirty, dig deep into
activities, turn over rocks,
touch plants, and learn
unfettered in a safe,
dynamic outdoor
environment.
19. Make it Edible
Let’s Eat! The most
successful preschool
gardens include plants that
produce leaves, fruit, and
roots that kids can eat
(rather than just flowers).
Because children will eat
what they grow, the school
garden is the perfect vehicle
for encouraging children to
try new foods.
20. Garden Design
Keep it simple
Use recycled materials
Build sensory areas
Make it something YOU love
Integrate shade and sitting areas
Create an interactive space
29. Garden Stations
• Seed Station: sorting seeds, matching game
with seed packets, guessing game with
packets and seeds, pouring and touch
• Herb Station: blind smell, herb crowns
• Soil/digging station: sorting and observing
soil, soil painting, exploring different types of
soil (loam, clay, sand)
• Water station: water wall, water mixing,
pouring and funneling,
• Insect Station: hay, rocks, leaves
30. Explorations
• Make a garden collection bracelet
• Go on a color hunt
• Search for insects
• Candid camera
• Letter hunt
• Surprise Bag
31.
32. Seasonal Activities
• Waking the garden for the season (when school
starts or in the spring)
• Putting the garden to bed (when school ends or in
the winter)
• Covering and uncovering the garden during cool
months.
• Solstice celebrations and how they relate to the
garden (winter solstice—shortest day of the year,
summer—longest day of the year)
• Frost Observation
33. Harvest Time
• Eat it!
• Make snack with the
harvest
• Send it home with the kids
• Share it with
administration
• Donate to people in need
36. Sustainability
Involve parents and
community
Get plants, seeds, and
amendments for free
Get your administration
involved
Make a routine
Enjoy it!
39. Farm to School Tastings
A Farm to Preschool taste test is an event that offers
students small samples of local foods, usually fresh
fruits and vegetables. Anyone can organize a Farm to
Preschool taste test: teachers, school administration,
a chef, a parent, food service staff, a school nurse,
students, etc.
40. Why a Farm to Preschool taste
test?
• Provides students the opportunity to try a variety
of foods, introducing them to foods that are
locally grown and in season (and taste great!).
• Facilitates a change in food choices, thus
allowing new and local foods that are accepted
by students to be integrated into school snacks
and meals.
• Creates positive food environments.
• Encourages children to be more willing to try
new foods and home and school
• Is a fun and memorable experience.
41. Taste and Graph
• Show several
varieties of one
fruit or vegetable
• Make comparisons
in how they look
or feel
• Taste them
• Vote
• Make a pictograph
of the votes
42. Vegetable Explorations
• Read a book about the
veggie
• Look at the veggie closely
(with magnifying glasses)
• Touch it, smell it, draw it
• Tell a story about the
vegetable
• Learn more-fun facts, how it
grows, how to cook it
• Try it!
43. Mystery Tasting
What’s this vegetable?
Tasting familiar vegetable in unfamiliar ways
Tasting new and unfamiliar vegetables
44. Tastings as Snack
• Collaborate with your
food provider to offer
suggestions for snack
based on your tasting
projects and
curriculum. Can the
food provider send
carrot sticks, different
types of apples,
cucumbers, or other
fresh fruits and
vegetables for snack?
45. How much do tastings
cost?
For a class of 20 students:
Cherry tomato tasting/exploration: $4
Cucumber Exploration: $3
Cabbage tasting: $3-4
Sweet potato tasting:$2
Apple tasting (Two months): $4-6
Lettuce Tasting: $3
Strawberry tasting: $3-4
Total: $20-25
46. Community Involvement
Who can help with a tasting?
Parents, chefs, college
students, seniors, farmers
Who can provide food for a
tasting?
Local grocery stores,
hospitals, businesses
47. Contact Us
THANK YOU!
Emily Jackson
emily@asapconnections.org
www.growing-minds.org
April Bosse
april.bosse@asheville.k12.nc.
us
Notas del editor
Known a child that was obese; grown a garden; seen okra growing; grew up on a farm; cooked with a child; know a farmer that’s gone out of business; picked blueberries; preserved or canned food; read How Groundhogs Garden Grew; eaten at a school cafeteria as an adult; tasted kohlrabi
Benefits: 1. Connection to community 2. Exposure to equipment, animals, plants, experiences, knowledge that teachers/regular classroom experience can’t provide (that the students may never have the opportunity to see). 3. Makes lasting memories. 4. Real life, rather than created environments.
Benefits of Gardens: Gardens are a real, not created environment, safe for children of all ages. 1. Nutrition Education—the sneaky way! 2. Hands-on learning through exploration 3. Students see concepts in action/real life, leading to deeper understanding 4. Students learn responsibility. 5. Encourages teamwork 6. Students get practice learning and observing outside (rather than just having outside time be playtime). 7. Leads to healthy physical activity (the garden dance, mixing soil, carrying water, etc.) 8. Most importantly, children eat the food they grow.Give them the Gift Cards Here.
Benefits: 1. Children learn to recognize and appreciate new and different foods 2. Children have opportunities to try new foods in a variety of ways. 3. Encourages teamwork and cooperation 4. Lessons are hands on and encourage exploration 5. Experiences are easily applied to home 6. Children gain self-confidencePoint out stickers in their notebooks.
Benefits: Fresh, delicious foods. Connections to local farms. Full circle eating/experiences.
It works.
-Farm to school connect local food producers and processors with the school cafeteria-Sometimes these cafeteria changes are complemented with food and garden-based education within the classroom, lunchroom, and community through activities such as garden-enhanced nutrition education and field trips to farms-End goal is generally to create lifelong healthy eating habits in children and work towards a more sustainable food system.-Infants through age 5, but generally focus on 3-5-May be ways to eventually spread Farm to Childcare to in-home child care, but for now mainly talking about….
- More so than any other age group, infants and young children rely on parents and caregivers to create their food and activity environments.-Parents and caregivers influence:-the availability and accessibility of foods-the structure of meals-meal socialization patterns-and the modeling of eating and physical activity behaviors. -This is a critical time to establish healthy eating patterns b/c :-children in full-time child care consume as many as 80% of their daily nutrients in child care-also, the eating and physical activity patterns established during infancy and the pre-school yearsare determinants of eating and activity patterns later in life.-The prevalence of childhood obesity has more than doubled in the past 30 years, with some of the most dramatic increases occurring in preschoolers. Pre-school children (ages 2-5 years) are the age group with the greatest increase in obesity of all age groups according to the most recent NHANES data:-14.7% are obese-16.1% are overweight. -only one percent of preschool-age children meet all of the dietary recommendations (Munoz et al, 1997)
-Children’s preference for vegetables is among the strongest predictors of vegetable consumption-When children are provided with repeated opportunities to taste a new food we assist children in altering their reaction from rejection to acceptance--preferences are learned through repeat exposures; It takes 5 to 10 exposures to a new food for preschool children to become comfortable and familiar with its taste and texture
What else ASAP does to support local food and farms—Transition into Gardening Workshop.
-Farm to school connect local food producers and processors with the school cafeteria-Sometimes these cafeteria changes are complemented with food and garden-based education within the classroom, lunchroom, and community through activities such as garden-enhanced nutrition education and field trips to farms-End goal is generally to create lifelong healthy eating habits in children and work towards a more sustainable food system.-Infants through age 5, but generally focus on 3-5-May be ways to eventually spread Farm to Childcare to in-home child care, but for now mainly talking about….
Raised beds: One place to start
Point out other Farm to Preschool book list in notebook.
These can be indoor or outdoor garden stations. Tell them they are going to explore some garden stations at the end of the workshop.
Color Hunt: Explain the color hunt, point out the color hunt lesson plan plus the accompanying book. Pass out the color swatches.Candid Camera Activity: Pass out handoutSurprise BagPlace several objects from the garden in a sack. Have each child reach in to pull out an object, and using only the sense of sense of touch, name the object before pulling it out. (For example, the sack could contain several of the following items: leaf, rock, flower head, seeds, veggie, trowel, sticks, etc.).
Collecting different things from the garden to add to the bracelet, putting tape around their legs and letting them run on a farm field trip (or in high grass around the center or in part of the garden that has gone to see).
* Early Sprouts is a 24 wk Gardening and Nutrition curriculum for preschoolers created by Dr. Karrie Kalich at Keene State College in New Hampshire that aims to: o To increase young children's food preferences for healthy foods o To promote school and family-based dietary changes. o To reduce the risks of obesity. * centered around a working garden, but flexible enough to implement w/o a garden (seeds on windowsill)* The program addresses young children's inherent fear of new foods through multiple exposures to target fruits and vegetables: o Sensory exploration o Tasting sessions o Cooking activities o Family Recipe Kits*Book , which includes the curriculum as well as the research and methodology that went into creating it are available through Amazon.com
Why? Research studies shows that children often do not accept a new food until they have tried the new food up to 10 times. The more different ways students try new fruits and vegetables, the more likely they are to find a way they like it.
Walk them through the example with watermelon vs. cantaloupe.
Point out examples in their notebooks. Cucumbers, cabbage, tomatoes, melon. Do the tomato exploration and tasting.
Predict what the fruit or vegetable looks like on the inside! Do the green bean tasting here. Other mystery tastings: sweet potato sticks, turnips, kholrabi, broccoli spears.