vegetable: any edible part of a plant that is not a fruit, such as the root (carrot), tuber (a potato), seed (a pea), stem (asparagus), flower bud (broccoli), or leaf (lettuce); vegetables can be eaten whole or in part, raw, or cooked
fruit: part of a flowering plant that contains the seeds; fruits that we eat are usually fleshy, juicy, and sweet, like strawberries, apples, and pineapple, but some are less sweet, like tomatoes and cucumbers
Did you know? (Ag Facts)
Fruits and vegetables are nutritious in every form; fresh, frozen, or canned and as a delicious drink as long as the juice is 100% .
Brussels Sprouts is one of the most nutritious vegetables, but one of the most disliked because of its taste.
Broccoli contains more protein than steak.
Watermelons can keep you hydrated.
Blueberries improve night vision.
Background Agricultural Connections
Interest Approach – Engagement
After reviewing the vocabulary, discuss the difference between a fruit and vegetable in simple terms. Bring out the following.
Fruits are often sweet (strawberry)
Fruits are sometimes sour (lemon)
Fruits help our bodies heal
Vegetables aren't usually sweet as fruits
Vegetables help our bodies grow
With the students, review the pictures of each fruit or vegetable, making sure to cover the names of each. Use the Fruit andVegetable Cards included in the Essential Files.
Activity 1: Fruit and Vegetable Bingo
Teacher Tip: Because there are only seven different Bingo Cards, there is the possibility of several winners if students recognize the names of the different fruits and vegetables.
Distribute copies of the seven different Bingo Cards to students.
Randomly call out the names of the different fruits and vegetables: apple, grapes, strawberry, orange, pear, carrot, peas, potato, broccoli, corn, bananas, pumpkin, lemon, chili peppers, onion, pineapple, watermelon, avocado, celery, bell pepper, tomatoes, peaches, cherries, eggplant.
Have students cover the appropriate square with a dried bean or X the square out with a crayon.
Reward students who successfully call out "Bingo" with a choice of their favorite fruit or vegetable snack.
Activity 2: Food From Farms
Prepare a basket with as many of the following items as you can find: apple, pear, cantaloupe, green pepper, strawberry, carrot, potato, tomato, pumpkin, corn, onion, radish, and watermelon. You may call on parents or volunteers to help provide these items.
Call on students to choose an item from the basket and tell why they chose this fruit or vegetable.
Ask students the following questions; Do you like to eat this type of fruit or vegetable? Is your item a fruit or vegetable? Who grew your fruit or vegetable? Where can you purchase these items? How do you like to best eat your fruit or vegetable; raw, or cooked?
Read the book Food from Farms written by Nancy Dickmann emphasizing that fruits and vegetables are grown on farms by farmers in the United States. Remind them that various fruits and vegetables can only be grown and harvested during certain times of the year depending upon the climate conditions.
Have the students place each fruit and vegetable on a table in a random order.
Next, have the students use the T-chart found in the Essential Files to list each name of the fruit and vegetable on the left side and identify it as a fruit or vegetable on the right side. Review the vocabulary once again to help them classify the item as being a fruit or vegetable.
Call on a few students to identify each of the examples.
Activity 3: Fruits and Vegetables on the Menu
Divide students into groups of three and give each group a copy of the restaurant menu.
Tell the students to find at least five fruits and vegetables listed on the menu.
Call on groups to share what they found on the menus. Ask the students if their fruit or vegetable was raw or cooked.
Help students understand that some dishes on the menu were prepared with additional fruits and vegetables such as a hamburger with lettuce, tomato, and onion while served with french fries as a side dish.
As an exit ticket, have each student write a sentence about their favorite fruit or vegetable on a sentence strip. Check each sentence strip for understanding.
Concept Elaboration and Evaluation
After conducting these activities, review and summarize the following key concepts:
Fruits and vegetables are a part of a healthy diet.
Most fruits and vegetables are grown on farms. Some fruits and vegetables can also be grown at our homes in a garden or on a tree.
Fruits and vegetables can be eaten raw or cooked.
Some fruits and vegetables can be grown locally, others need a more specialized climate found in other locations.
We welcome your feedback! Please take a minute to tell us how to make this lesson better or to give us a few gold stars!
Invite a farmer to your classroom who grows fruits or vegetables, if they can't attend ask if they could Skype for 15 minutes and discuss their farming operation.
Determine or clarify the meaning of unknown and multiple-meaning words and phrases by using context clues, analyzing meaningful word parts, and consulting general and specialized reference materials, as appropriate.
Acquire and use accurately a range of general academic and domain-specific words and phrases sufficient for reading, writing, speaking, and listening at the college and career readiness level; demonstrate independence in gathering vocabulary knowledge when encountering an unknown term important to comprehension or expression.