Nourish the Knowledge: Garden to Table Adventure

High School Grade

Project
4 weeks

Nourish the Knowledge: Garden to Table Adventure

Grace Crosby

CCSS.ELA-Literacy.RL.2.7

CCSS.ELA-Literacy.RI.2.3

CCSS.ELA-Literacy.RI.2.5

CCSS.ELA-Literacy.RI.2.6

CCSS.ELA-Literacy.RI.2.8

+ 5 more

Purpose

The purpose of this project is to explore the intricate journey of food from farm to table, integrating ELA and science to deepen students' understanding of nutrition and community sustainability. Through hands-on experiences and collaboration with community partners, students will develop their ability to communicate complex ideas, engage in shared research, and present their findings in a meaningful way. This project aims to foster a holistic understanding of food systems and enable students to use their knowledge to make choices that support a healthy lifestyle for themselves and their community.

Learning goals

Students will explore the journey of food from farm to table, developing skills in informational writing and effective communication. They will investigate the roles of plants and animals in food production and learn to articulate these concepts through presentations and interactive activities. By engaging with community partners, students will gain practical knowledge about nutrition and food preparation, culminating in the ability to share their insights at the 'Garden of Knowledge' event. Ultimately, students will use their understanding of food and nutrition to make choices that support a healthy lifestyle for themselves and their community.

Standards

CCSS.ELA-Literacy.RL.2.7 - Use information gained from the illustrations and words in a print or digital text to demonstrate understanding of its characters, setting, or plot.
CCSS.ELA-Literacy.RI.2.3 - Describe the connection between a series of historical events, scientific ideas or concepts, or steps in technical procedures in a text.
CCSS.ELA-Literacy.RI.2.5 - Know and use various text features (e.g., captions, bold print, subheadings, glossaries, indexes, electronic menus, icons) to locate key facts or information in a text efficiently.
CCSS.ELA-Literacy.RI.2.6 - Identify the main purpose of a text, including what the author wants to answer, explain, or describe.
CCSS.ELA-Literacy.RI.2.8 - Describe how reasons support specific points the author makes in a text.
CCSS.ELA-Literacy.W.2.7 - Participate in shared research and writing projects (e.g., read a number of books on a single topic to produce a report; record science observations).
CCSS.ELA-Literacy.W.2.8 - Recall information from experiences or gather information from provided sources to answer a question.
CCSS.ELA-Literacy.SL.2.2 - Recount or describe key ideas or details from a text read aloud or information presented orally or through other media.
CCSS.ELA-Literacy.SL.2.4 - Tell a story or recount an experience with appropriate facts and relevant, descriptive details, speaking audibly in coherent sentences.

Competencies

Communicate effectively. - Students communicate complex concepts to others in both written and oral presentations.

Products

Students will create a comprehensive trifold presentation for the 'Garden of Knowledge' event, detailing the journey of food from farm to table and how this understanding supports a healthy lifestyle for themselves and their community. They will also develop a visual guide on choosing nourishing foods, informed by the workshop with a community nutritionist. Additionally, students will produce digital presentations or posters for the 'Nutrition Fair,' showcasing the nutritional benefits of various food groups and their farm-to-table journey.

Launch

Kick off the project with "The Happening," an immersive visit to a local farm or community garden where students can observe the interactions between plants and pollinators. Engage them in hands-on activities like planting seeds or harvesting vegetables, sparking curiosity and setting the stage for exploring the essential question: How can we use our understanding of food and nutrition to make choices that support a healthy lifestyle for ourselves and our community?

Exhibition

At the 'Garden of Knowledge' event, students will lead visitors through an engaging pop-up garden exhibit that showcases the roles of plants and animals in food production. Interactive activities, such as seed planting and pollinator identification, will deepen the experience. Additionally, a nutrition fair will allow students to present their research on food groups and the farm-to-table journey, using posters or digital presentations. This exhibition will enable students to share their understanding of how food and nutrition choices impact a healthy lifestyle for individuals and the community.

Week 1	Day 1	Day 2	Day 3	Day 4	Day 5
Activities	Project Launch: The Happening - Visit a local farm or community garden to observe plant-pollinator interactions and engage in hands-on activities like seed planting, sparking curiosity about food systems (180 min) Reflection Circle - Share initial observations and personal connections from the farm visit, setting the foundation for the essential question: How can we use our understanding of food and nutrition to make choices that support a healthy lifestyle for ourselves and our community? (60 min)	Exploring Mentor Texts - Read and analyze 'Good Enough to Eat: A Kid's Guide to Food and Nutrition' and 'The Digestive System' by Christine Taylor Butler, focusing on text features and the main purpose (90 min) Text Feature Scavenger Hunt - Identify and discuss various text features in the mentor texts, such as captions and subheadings, to locate key information efficiently (60 min) Group Discussion - Discuss the connections between scientific ideas presented in the texts and personal experiences, linking them to the project’s essential question (60 min)	Research and Note-taking - Participate in shared research using provided texts to gather information on the journey of food from farm to table, practicing informational writing skills (120 min) Workshop: Understanding Nutrition - Collaborate with a community nutritionist in a workshop to learn about choosing nourishing foods and begin creating a visual guide (90 min) Reflection Circle - Reflect on new insights gained from the nutrition workshop and how they relate to making healthy food choices (60 min)	Reading and Analysis - Dive into 'The Vegetables We Eat' by Gail Gibbons, identifying main ideas and supporting reasons the author presents (90 min) Interactive Activity: Food Group Sorting - Engage in a hands-on activity to categorize different foods into their respective groups, discussing nutritional benefits (60 min) Group Collaboration - In small groups, begin drafting a section of the trifold presentation on the role of plants and animals in food production (90 min)	Mock Exhibition Preparation - Practice guiding visitors through a mock exhibit on the farm-to-table journey, focusing on communication and engagement strategies (120 min) Feedback Session - Receive constructive feedback from peers and teachers on presentation skills and exhibit content (60 min) Reflection Circle - Conclude the week by sharing personal connections and insights developed over the week, refining understanding of the essential question (60 min)
Deliverables	1. A mind map that connects ideas from the mentor texts to the essential question, created collaboratively in small groups. 2. Participation in 'Reflection Circle' discussions with personal insights documented in journals.
Preparation	1. Arrange the visit to a local farm or community garden, ensuring all permissions and logistics are in place. 2. Gather mentor texts and prepare materials for group reading sessions. 3. Create mind map templates and provide access to research materials on food groups. 4. Set up a comfortable space for the Reflection Circle with seating arranged for open discussion.

Week 2	Day 1	Day 2	Day 3	Day 4	Day 5
Activities	Review and Reflect - Begin with a reflection on last week's field experiences, encouraging students to share observations and insights about the roles of plants and pollinators in food production (30 min) Text Analysis: 'The Digestive System' - Utilize excerpts from mentor texts to discuss how food nourishes the body, focusing on identifying key information using text features (60 min) Informational Writing Workshop - Guide students in drafting a paragraph explaining the digestive process, using evidence from the text to support their points (60 min) Nutritionist Workshop Preparation - Discuss the upcoming workshop with a community nutritionist, and brainstorm questions about choosing nourishing foods (60 min) Reflection Circle - End the day with students sharing their learning targets for the week and how they plan to achieve them (30 min)	Community Nutritionist Workshop - Participate in an interactive session with a nutritionist to learn about making healthy food choices and create a visual guide on nourishing foods (90 min) Visual Guide Development - Collaboratively design and draft visual guides incorporating insights from the workshop, emphasizing clarity and effective communication (90 min) Reading and Discussion: 'The Vegetables We Eat' - Engage in a reading session followed by a discussion to explore the journey of vegetables from farm to table (60 min) Reflection and Feedback - Reflect on the workshop experience and receive peer feedback on visual guides, focusing on content accuracy and presentation style (60 min)	Text Features Exploration - Explore text features in 'Bone Button Borscht' and discuss how they aid in locating and understanding key facts (60 min) Research and Writing: Informational Text - Conduct research on a selected food group and begin drafting an informational text, integrating text features for clarity (90 min) Digital Presentation Skills - Introduce digital tools for creating presentations, and allow students to practice designing slides for their Nutrition Fair presentation (60 min) Peer Review Session - Engage in a peer review session to provide constructive feedback on informational texts and digital presentations (60 min) Reflection Circle - Facilitate a reflection circle to discuss the challenges and successes of the day, encouraging students to set goals for improvement (30 min)	Local Chef Demonstration - Participate in a cooking demonstration by a local chef, discussing the nutritional value of each ingredient and its farm-to-table journey (90 min) Interactive Cooking Activity - Engage in a hands-on cooking activity where students prepare a simple healthy meal, practicing collaboration and following procedures (90 min) Science Observation Recording - Record observations and reflections about the cooking process, focusing on the scientific principles involved (60 min) Informational Text Revision - Revise informational texts based on peer and teacher feedback, emphasizing coherence and evidence-based writing (60 min)	Mock Exhibition Preparation - Prepare for the 'Mock Exhibition' by practicing guiding peers through their presentations and receiving feedback on communication strategies (90 min) Mock Exhibition - Conduct a 'Mock Exhibition,' simulating the 'Garden of Knowledge' event, where students present their projects and practice engaging visitors (120 min) Reflection and Goal Setting - Reflect on the mock exhibition experience and set actionable goals for improvement leading up to the final exhibition (60 min) Reflection Circle - Conclude the week with a reflection circle to share personal insights and connections made during the week, fostering a sense of community (30 min)
Deliverables	1. A completed visual guide on choosing nourishing foods. 2. Draft of the trifold presentation for the 'Garden of Knowledge' event.
Preparation	1. Coordinate with the community nutritionist to conduct the workshop on nourishing food choices. 2. Prepare handouts and resources for students to use during their research on food groups. 3. Arrange a session with the local chef for a cooking demonstration and discussion on nutritional values. 4. Ensure necessary materials are available for creating the trifold presentations. 5. Set up a space for the 'Reflection Circle' to facilitate a comfortable and open sharing environment.

Week 3	Day 1	Day 2	Day 3	Day 4	Day 5
Activities	Reflection Circle - Discuss insights gained from mapping activities and their implications for making healthy food choices (60 min) Interactive Reading Session - Analyze 'The Digestive System' by Jennifer Prior, focusing on the connection between scientific concepts and text features (90 min) Food Journey Mapping - Work in groups to create a visual map tracing the journey of a specific food from farm to table, incorporating research and prior knowledge (120 min)	Workshop with Community Nutritionist - Participate in an interactive session to deepen understanding of food labels and how to select nourishing foods (120 min) Visual Guide Collaboration - In groups, design and begin creating a visual guide on choosing nourishing foods, informed by the workshop (90 min) Peer Feedback Session - Share initial designs of visual guides with peers for constructive feedback and ideas for improvement (60 min)	Reading and Discussion - Explore 'Bone Button Borscht' by Aubrey Davis to understand how food can nourish a community; analyze text for main purpose and supporting reasons (90 min) Community Nutrition Fair Planning - Begin organizing roles and responsibilities for the upcoming Nutrition Fair, focusing on effective communication strategies (120 min) Reflection Circle - Reflect on how food choices impact both personal health and community well-being (60 min)	Mock Exhibition: Garden of Knowledge - Practice presenting exhibits and leading interactive activities, focusing on engagement techniques (120 min) Feedback and Revision - Receive feedback from peers and teachers on presentation skills, and refine exhibits and activities accordingly (90 min) Preparation for Nutrition Fair - Finalize digital presentations or posters on food groups for the Nutrition Fair, ensuring clarity and accuracy (60 min)	Exhibition Rehearsal - Conduct a full walkthrough of the 'Garden of Knowledge' exhibits and Nutrition Fair presentations, practicing timing and coherence (120 min) Final Critique Session - Gather last-minute feedback on exhibits and presentations, and make necessary adjustments for clarity and engagement (90 min) Reflection Circle - Conclude the week by sharing personal growth and insights related to the essential question: How can we use our understanding of food and nutrition to make choices that support a healthy lifestyle for ourselves and our community? (60 min)
Deliverables	1. Completed visual guide on choosing nourishing foods. 2. Draft of the Nutrition Fair presentation focusing on food groups and nutritional benefits.
Preparation	1. Arrange for the community nutritionist and local chef workshops. 2. Gather mentor texts and digital resources for research activities. 3. Ensure availability of ingredients and cooking equipment for the demonstration. 4. Prepare materials for creating visual guides (e.g., paper, markers, digital tools). 5. Organize the classroom setup for the 'Reflection Circle' and feedback session.

Week 4	Day 1	Day 2	Day 3	Day 4	Day 5
Activities	Peer Review Session - Exchange trifold presentations with peers for review, focusing on clarity, accuracy, and engagement (60 min) Final Trifold Presentation Drafting - Refine and complete the trifold presentation for the 'Garden of Knowledge' event, ensuring all sections are coherent and visually engaging (120 min) Feedback and Revision - Use peer feedback to make final revisions to the trifold presentation, enhancing communication of complex ideas (60 min)	Digital Presentation Finalization - Complete digital presentations for the 'Nutrition Fair,' highlighting the nutritional benefits and farm-to-table journey of food groups (120 min) Exhibition Role Assignment - Assign roles for the 'Garden of Knowledge' event, ensuring each student is prepared to present their section effectively (60 min) Rehearsal for Exhibition - Practice presenting the trifold and digital presentations, focusing on engagement and effective communication (60 min)	Community Chef Workshop - Collaborate with a local chef to prepare a healthy meal, discussing the nutritional value of each ingredient and its cultural significance (120 min) Reflection on Culinary Experience - Reflect on the cooking experience and how it enhances understanding of food choices and community nourishment (60 min) Final Preparations for Exhibition - Make any last-minute adjustments to presentations and exhibits, ensuring readiness for the event (60 min)	Mock Exhibition Run-Through - Conduct a full run-through of the 'Garden of Knowledge' event, rehearsing presentations and interactive activities (120 min) Feedback and Fine-Tuning - Receive feedback from teachers and peers to fine-tune presentations and engagement strategies (60 min) Team Collaboration - Work collaboratively to address any final details or challenges, ensuring a successful exhibition (60 min)	Garden of Knowledge Event - Host the event, guiding visitors through the pop-up garden exhibit and presenting research on food systems and nutrition (180 min) Reflection Circle - Conclude the project with a reflection circle where students share insights gained from the project and exhibition experience (60 min) Celebration and Acknowledgments - Celebrate the completion of the project and acknowledge contributions from community partners and peers (60 min)
Deliverables	1. Completed trifold presentation for the 'Garden of Knowledge' event. 2. Visual guide on choosing nourishing foods. 3. Digital presentations or posters for the 'Nutrition Fair.'
Preparation	1. Ensure all materials for the trifold presentations are available, including poster board, markers, printed images, and text. 2. Arrange for technology setup for digital presentations at the 'Nutrition Fair,' including computers and projectors. 3. Coordinate with the community nutritionist for the final workshop session and gather any necessary materials for the visual guide. 4. Prepare the pop-up garden exhibit space, including plants, seeds, and pollinator information displays. 5. Organize peer feedback forms for the rehearsal and reflection sessions.