Lesson Plan #: AELP-NUT0012
Author: Brenda Frickenschmidt
School or Affiliation: McKinley School, Enid, OK, EPSF
Endorsed by: These lesson plans are the result of the work of the teachers who have attended the Columbia Education Center’s Summer Workshop. CEC is a consortium of teacher from 14 western states dedicated to improving the quality of education in the rural, western, United States, and particularly the quality of math and science Education. CEC uses Big Sky Telegraph as the hub of their telecommunications network that allows the participating teachers to stay in contact with their trainers and peers that they have met at the Workshops. Date: May 1994
Grade Level(s): 1
The students have been studying Nutrition. We have studied the five food groups. This particular activity was designed to help the students plan a well balanced snack around St. Patrick’s Day. This means nearly everything they eat has to be green.
This lesson helps the students plan and prepare a nutritious snack that is green.
- Food; broccoli, green apples, luncheon meat
- Dip ingredients
- Bread Maker, and ingredients for making bread
- Knife for cutting fruit and vegetables
- Milkshake ingredients and mixer
- Paper plates and napkins
Tying It All Together:
The students will enjoy eating the green bread that they watched mixing and baking all day. Eating green meat did not sound very good, so we decided to use ham with their green bread too make a sandwich. The students enjoyed dipping broccoli in the green dip. The green apples and the green milkshake added to the St. Patrick’s Day snack. To complete the St. Patrick’s Day snack we used St. Patrick’s Day paper goods.
St. Patrick’s Day Snack
Ham on Green Bread
Broccoli and Dip