nutritious: having a large amount of vitamins, minerals, or other nutrients
preserve: to prepare (food) so that it can be kept for a long period of time
processing: to change a raw product, such as food, to make it into a different type of product
Did you know? (Ag Facts)
The oldest known vegetable is the pea.1
Frozen foods were first introduced in the 1920s.2
Consomme` soup was developed by a royal chef in the 1700s so that the French King could see his own reflection in the bowl.3
The earliest evidence of our ancestors eating soup was 6000 B.C. It was hippopotamus soup!3
Background Agricultural Connections
Interest Approach – Engagement
Ask students to name their favorite kind of soup. Allow several children to answer. As each child answers, ask them what ingredients are used to make that soup. Make a list of the ingredients on the board.
Begin discussing the source of each ingredient by asking students, "Where do these ingredients come from?"
Transition to Activity 1 by introducing the Who Grew My Soup? book.Explain to your students that they are going to read about a boy named Phin and the soup he eats.
Activity 1: Food/Farm Connection
Read the book Who Grew My Soup? by Tom Darbyshire.
Ask the students to create a list recalling the ingredients in Phin’s soup (carrots, tomatoes, green beans, celery, corn, barley, spinach, peas, onions, potatoes).
Cut out and assemble the Fact Wheel. Each student can make their own Fact Wheel, or it can be assembled prior to the lesson (one for each group).
Divide the class into 10 groups. Assign each group a food from the list. Give the groups enough time to match their food with the picture and information on the fact wheel. Provide a few samples of the ingredients for students to taste or observe while each group shares the facts about their food.
Ask the students if they think all of the ingredients in Phin’s soup can be grown in our state? (Your response will depend on your location.) Ask the students if they think they can buy these ingredients locally grown all year long. Discuss what factors would affect the availability of locally grown food.
Pass one Food/Farm Connection card to each student. Allow the students to walk around the classroom and find the student who has their matching card. Students should match the food item with its farm source (ex. oatmeal—oats, French fries—potatoes, eggs—chicken, applesauce—apples). Discuss the connections as a class.
Activity 2: Where Does Your Food Come From?
Prior to the activity, ask the students to find a food item with a product of origin label at home. (Be prepared with extra food and a computer at school for students who are unable to complete this assignment at home.)
Have each student complete the Where Does My Food Come From? activity sheet by using National Geographic’s Mapmaker Interactive to find the distance between their food’s country of origin and the town in which they live. Instructions are found on the activity sheet. This can be completed as a homework assignment or in school depending on computer access.
As a class, locate the origin of each child’s food on a world map. Students can label each location on the activity sheet world map. Compare the distances and determine whose food traveled the farthest and shortest distances.
Discuss the different ways the food could have traveled to a local grocery store (truck, airplane, train, boat, etc.). What steps need to be taken to ensure that the food doesn't spoil before arriving at the market?
What are some possible reasons the food traveled so far? Discuss how the climate of a particular location affects what foods can be grown there.
Identify the different jobs involved in getting food from the farm to the table (e.g., grower, harvester, truck driver, packagers, processors, warehouse operators, grocers, etc.).
Activity 3: Graphing Activity
Bring examples of fruits and vegetables packaged in different ways (fresh, canned, frozen, dried).
Give the students a sticky note that they will write their name on. Have students sample the same fruit or vegetable fresh, canned, frozen, and dried.
Create a graph by writing fresh, canned, frozen, and dried on the bottom of the board. Explain that some foods may taste better cooked. Just because they don’t like a fresh raw green bean or tomato, does not mean they won’t like it cooked or prepared with other foods. The students will stack their sticky notes above their preference. Discuss the results.
Brainstorm reasons why foods are packaged in different ways. Reinforce that foods are seasonal, and discuss how people’s choices are influenced by price. For example, apples are in season in Utah in the fall and during this time they are very inexpensive, so it makes sense for processors to dry them or can them as applesauce to be eaten at other times of the year.
Concept Elaboration and Evaluation
After conducting these activities, review and summarize the following key concepts:
Agriculture provides our food, such as ingredients for soup.
Some foods can be grown or produced locally and others are produced far away and shipped to our local grocery stores.
Some foods require a specific climate to be grown. This is one reason why some foods travel a long distance to get to our grocery stores.
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!
Compare physical and human characteristics of a local place and a place far away on a globe or map (such as a place in an equatorial or polar region).
For example: Physical characteristics—landforms (Rocky Mountains, Mount Everest), ecosystems (forest), bodies of water (Hudson Bay, Indian Ocean, Amazon River), vegetation, weather, climate. Human characteristics— structures (Great Wall of China, Eiffel Tower), bridges (Golden Gate Bridge), canals (Erie Canal), cities, political boundaries, population distribution, settlement patterns, language, ethnicity, nationality, religious beliefs.
Agricultural Literacy Outcomes
Culture, Society, Economy & Geography
Explain why farming is important to communities (T5.K-2.b)
Trace the sources of agricultural products (plant or animal) used daily (T5.K-2.f)
Food, Health, and Lifestyle
Recognize that agriculture provides our most basic necessities: food, fiber, energy and shelter (T3.K-2.b)
Plants and Animals for Food, Fiber & Energy
Identify animals involved in agricultural production and their uses (i.e., work, meat, dairy, eggs) (T2.K-2.b)
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.
Reason abstractly and quantitatively. Students make sense of quantities and their relationships in problem situations. They bring two complementary abilities to bear on problems involving quantitative relationships: the ability to decontextualize—to abstract a given situation and represent it symbolically and manipulate the representing symbols as if they have a life of their own, without necessarily attending to their referents—and the ability to contextualize, to pause as needed during the manipulation process in order to probe into the referents for the symbols involved. Quantitative reasoning entails habits of creating a coherent representation of the problem at hand; considering the units involved; attending to the meaning of quantities, not just how to compute them; and knowing and flexibly using different properties of operations and objects.
Model with mathematics. Students can apply the mathematics they know to solve problems arising in everyday life, society, and the workplace. Students who can apply what they know are comfortable making assumptions and approximations to simplify a complicated situation, realizing that these may need revision later. They are able to identify important quantities in a practical situation and map their relationships using such tools as diagrams, two-way tables, graphs, flowcharts and formulas. They can analyze those relationships mathematically to draw conclusions.
Use appropriate tools strategically. Students consider the available tools when solving a mathematical problem. These tools might include pencil and paper, concrete models, a ruler, a protractor, a calculator, a spreadsheet, a computer algebra system, a statistical package, or dynamic geometry software. Students at various grade levels are able to identify relevant external mathematical resources, such as digital content located on a website, and use them to pose or solve problems. They are able to use technological tools to explore and deepen their understandings of concepts.