Salad Greens Worksheets

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Table of Contents

Introduction

Taste Test Teaching Points for K-2nd Grades………………... 3

Taste Test Teaching Points for 3rd-5th Grades…….………... 4

K5: S is for Salad Worksheet……….....………………….…... 5

K5: Salad Writing Practice Worksheet..……….……………… 6

1st: Salad Things to Do Worksheet…………..……..…...….... 7

1st: Fruits & Vegetables ABC Worksheet………………......... 8

2nd: Salad Sentences Worksheet…………………………….. 9

2nd: Rainbow Shopping Worksheet…………….……............. 10

3rd: Salad Greens Worksheet…………………… 11

3rd: Setting Healthy Goals Worksheet………….. 12

4th: Create a Salad Worksheet…….……..…….. 13

4th: Nutrition & Fitness Worksheet…………..…. 14

5th: Salad Greens Worksheet………………….. 15

5th: Your Healthy Heart Worksheet…………...… 16

Glossary of Nutrients........................................... 17

Introduction

The Fresh Fruit and Vegetable Program (FFVP)

is a federally assisted program that your school is

participating in this year. The goal of the FFVP

is to improve children’s overall diet and

create healthier eating habits to impact

their present and future health. The Southern

Nevada Health District has adapted materials

from California’s Harvest of the Month program, to

provide schools with easy to use teaching points and work-

sheets to help them meet the nutrition education require-

ments of the FFVP.

Taste Test Teaching Points

Salad Greens

Grades: Kindergarten to 2nd Grade

Title of Lesson: Salad Greens

Materials: FFVP Salad Greens Student Worksheet

FFVP Taste Test Teaching Points Lesson Plan

Produce samples prepared by school food service staff

Procedure: 10-15 minutes

1. Review FFVP worksheet (interactive, 5-7 minutes)

Examples/suggested teaching points (as time permits)

Salad greens originated from the Mediterranean basin around 79 A.D., when they

found them on paintings of ancient Egyptian tombs.

Lettuce was one of the first vegetables brought to the new world by Columbus,

probably on his second voyage.

Salad greens are a vegetable and they grow in the ground.

Salad greens come in a variety of colors like light green, dark green, and even red!

There are hundreds of varieties of lettuce, which belong to the sunflower family.

Romaine, red and green leaf, butterhead, spinach, mustard, arugula, bib, and iceberg

lettuce are all different types of salad greens.

Most lettuce greens are very nutritious. Two handfuls of green leaf lettuce contain a

high source of Vitamins A, C, and K.

Vitamin K helps our blood clot, which is very important for our health. When we acci-

dentally get cut, our blood clots to stop the bleeding.

Vitamin A helps us see better and keeps our skin healthy.

Americans eat about 30 pounds of lettuce each year.

California is the number one producer of leaf lettuce in the country.

2. Taste produce (3-6 minutes). Serve produce prepared by school food service staff.

Engage senses: taste, touch, smell, see, hear.

3. Concluding Activity (2 minutes) If time permits, questions/sharing

3

Taste Test Teaching Points

Salad Greens

Grades: 3rd to 5th Grade

Title of Lesson: Salad Greens

Materials: FFVP Salad Greens Student Worksheet

FFVP Taste Test Teaching Points Lesson Plan

Produce samples prepared by school food service staff

Procedure: 10-15 minutes

1. Review FFVP worksheet (interactive, 5-7 minutes)

Examples/suggested teaching points (as time permits)

Salad greens originated from the Mediterranean basin around 79 A.D., when they

found them on paintings of ancient Egyptian tombs.

Lettuce was one of the first vegetables brought to the new world by Columbus,

probably on his second voyage.

Salad greens are a vegetable and they grow in the ground.

Salad greens come in a variety of colors like light green, dark green, and even red!

There are hundreds of varieties of lettuce, which belong to the sunflower family.

Some lettuce varieties, like iceberg, have been specifically cultivated to remove the bit-

terness from their leaves.

Romaine, red and green leaf, butterhead, spinach, mustard, arugula, bib, and iceberg

lettuce are all different types of salad greens.

Most lettuce greens are very nutritious. Two handfuls of green leaf lettuce contain a

high source of Vitamins A, C, and K.

Vitamin K helps our blood clot, which is very important for our health. When we acci-

dentally get cut, our blood clots to stop the bleeding.

Vitamin A helps us see better and keeps our skin healthy.

Americans eat about 30 pounds of lettuce each year.

California is the number one producer of leaf lettuce in the country. Spring and fall

production occur in the San Joaquin Valley while winter crop occurs in the desert areas

of California including Imperial Valley.

2. Taste produce (3-6 minutes). Serve produce prepared by school food service staff.

Engage senses: taste, touch, smell, see, hear.

3. Concluding Activity (2 minutes) If time permits, questions/sharing

4

S/is/for/salad.

5

Salad Greens

/ / / / / / / / / / / / / / / / / / / / / /

1. Draw a picture of a salad with your favorite vegetables.

2. Then write and describe your salad.

6

7

List three things you will do this summer to make sure you will get the amount of fruits

and vegetables you need every day to stay healthy and energetic!

1.____________________________________________________________________

______________________________________________________________________

2.____________________________________________________________________

______________________________________________________________________

3.____________________________________________________________________

______________________________________________________________________

In addition to eating fruits and vegetables, you need about 60 minutes of physical ac-

tivity every day. Make a list of physical activities you will do over the summer to help

keep you fit and strong!

1. _____________________________________________________________________________

2. ______________________________________________________________________________

3.____________________________________________________________________

Draw a bowl of salad

Salad Greens

Alphabetical Order

Directions: Put fruits and vegetables in alphabetical order.

Produce Alphabetical Order

Apple

Pears

Kiwifruit

Sweet Potatoes

Orange

Broccoli

Spinach

Carrots

Strawberries

Salad Green

From the list of produce above, which one do you eat most often?________________

Which one do you eat least often?_________________________________________

Eating a colorful variety of fruits and vegetables every day is very important for your

health. List three things you can do to increase the amount of colorful fruits and vege-

tables you eat every day. Share these ideas with your family!

1.____________________________________________________________________________________________________________

2.____________________________________________________________________________________________________________

3.____________________________________________________________________________________________________________

8

The darker in color, the

more

nutritious

I am for you!

___________________

Directions: What kind of vegetables can you add

to a salad to boost the nutrition content?

Salad Greens

9

10

Salad Greens

11

Describe salad greens: ___________________________________________________

________________________________________________________________________.

What I learned about salad greens:____________________________________________________________

____________________________________________________________________________________________________________ .

To make sure that I eat the amount of vegetables my body needs to be

healthy, I will__________________________________________________.

Nutrition Questions

Did you know that romaine, green leaf, bok choy,

and kale are all different types of lettuce? Green

fruits and vegetables help keep our vision

clear and

our bones

and teeth strong.

1. Name at least 5 fruits and vegetables that you can

include in a healthy and nutritious salad.

__________ ___________ ____________

__________ ___________

2. It is important to eat green fruits and

vegetables because_______________________

_____________________________________.

Draw salad greens

Setting Healthy Goals

1. My healthy goal is to ________________________________

________________________________________________.

2. To achieve this goal, I need to take the following steps:

A. _____________________________________________

B. _____________________________________________

C. _____________________________________________

3. The deadline for me to achieve my goal is _________

__________________________________________.

When we want to make a positive change in our lives, it helps

to set goals. You can set goals to be more physically active

or eat better (by eating more fruits and vegetables, drinking

more non fat milk, and choosing more whole grains).

Steps to Setting a Goal:

1. Define your goal.

2. Write down the small steps you will need

to take to achieve this goal.

3. Set a deadline.

12

The darker in color, the

more

nutritious

I am for you!

Directions: Below, list the vegetables you want to add to

lettuce to make a colorful and nutritious salad.

Create Your Own Salad

Using All Five Colors of Vegetables!

13

________________ __________________

Salad Greens

Nutrition and Fitness

Being physically active is just as

important as eating nutritious meals.

Directions: In the space below, write why you think

it is important to eat nutritious foods and to be

physically active every day, and include one way you

will be more active this week.

____________________________________________

________________________________________

14

Salad Greens

15

Describe salad greens: ___________________________________________________

________________________________________________________________________.

What I learned about salad greens:____________________________________________________________

____________________________________________________________________________________________________________ .

To make sure that I eat the amount of vegetables my body needs to be

healthy, I will__________________________________________________.

Nutrition Questions

Did you know that romaine, green leaf, bok choy,

and kale are all different types of lettuce? Green

fruits and vegetables help keep our vision

clear and

our bones

and teeth strong.

1. Name at least 5 fruits and vegetables that you can

include in a healthy and nutritious salad.

__________ ___________ ____________

__________ ___________

2. It is important to eat green fruits and

vegetables because_______________________

_____________________________________.

Draw salad greens

Your Healthy Heart

Arteries

Coronary Fruit Calories Stroke

Chicken Exercise Heart Smoking Tuna

Cholesterol Fish Heart attack Stress Veins

Directions: Fill in the blanks to complete the words that fit the

statements. All of the correct words are shown below:

16

A __ __ __ __ __ __ __

T __ __ __

H __ __ __ __

__ E __ __ __

__ __ __ R __ __ __ __

__ __ __ O __ __ __ __

__ __ S __

C__ __ __ __ __ __

__ __ __ L __ __ __ __ __ __ __

__ E __ __ __ __ __ __ __ __ __

__ __ R __ __ __

__ __ __ O __ __ __ __

S __ __ __ __ __ __

__ __ __ I __

S __ __ __ __ __

1. These blood vessels carry blood away from the

heart to the rest of the body.

2. A type of fish we eat for lunch as a salad or in a

sandwich.

3. A muscle that pumps blood throughout your

body.

4. These blood vessels carry blood from the body

back to the heart.

5. The type of activity that makes your heart strong.

6. This is what we call the energy that food

provides us.

7. A heart-healthy food that comes from the water.

8. A heart-healthy way to eat this food is without

the skin.

9. A fatty substance that clogs up arteries so blood

can’t flow through them.

10. This can happen when the arteries to the heart

get clogged.

11. This can happen if an artery going to the brain is

clogged.

12. These arteries supply the heart with oxygen

and nutrients.

13. A bad habit that is a major risk factor for heart

disease.

14. A sweet food that’s good for you and for your

heart.

15. An uptight, nervous, or anxious condition.

17

Glossary of Nutrients

CALCIUM

This mineral helps build strong bones and healthy teeth.

CARBOHYDRATE

Carbohydrates are a main nutrient found in food.

Carbohydrates are the body’s major source of energy.

FAT

Fat helps a child’s body grow and develop like it should. Fat

gives the body energy and helps absorb some vitamins.

There are different types of fat. Unsaturated fats may be

good for your heart while eating trans fat or too much

saturated fat may be unhealthy for your heart.

FIBER

Fiber promotes good digestion and helps maintain a healthy

heart. It also helps you feel full after a meal or snack.

IRON

This mineral helps red blood cells carry oxygen to all the

parts of your body.

PHYTOCHEMICALS

Phytochemicals are naturally found in plants and may help

prevent disease and promote good health. Different kinds of

phytochemicals give fruits and vegetables their bright colors.

Eat red, orange, green, white, and purple fruits and

vegetables for better health.

PROTEIN

Protein is found in many different types of food. Protein

builds up, maintains, and replaces the tissues in the body.

Muscles, organs, and the immune system are made up

mostly of protein.

VITAMIN A

This vitamin helps your body maintain healthy eyes and skin.

VITAMIN C

This vitamin helps the body heal cuts and wounds and

maintain healthy gums.

VITAMIN E

This vitamin helps maintain healthy cells throughout your

body.

WATER

Water makes up more than half of your body weight. Your

body cannot survive for more than a few days without it. It

helps your body work right.

SOURCE: Network for a Healthy California and kidshealth.org

18

Acknowledgements

These worksheets were adapted from the Harvest of the Month program which

collaborated with Downey Unified School District’s Network for a Healthy Califor-

nia who developed Kindergarten through 2

nd

grade workbooks and ABC Unified

School District’s Network for a Healthy California who developed 3

rd

grade

through 6

th

grade workbooks.

ABC

Unified School District

Network for a Healthy California

Staff

Dipa Shah-Patel, MPH, RD, Program Coordinator

Farrah Northcott, MS, RD, Nutrition Specialist

Bessie Tseng, Secretary

Contributing Teachers from ABC Unified School District

Cari Angulo, 3

rd

grade, Hawaiian Elementary School

Renee Baker, 1

st

grade, Burbank Elementary School

Lora Ballard, 5

th

grade, Niemes Elementary School

Anna Champlin, 4

th

grade, Niemes Elementary School

Ranida Delarosa, 4

th

grade, Burbank Elementary School

Martha Downs, 1

st

grade, Willow Elementary School

Karen Farley, 1

st

grade, Burbank Elementary School

Luz Frias, 2

nd

grade, Niemes Elementary School

Vicki Furgeson, 4

th

grade, Aloha Elementary School

Nuvia Garcia, 6

th

grade, Juarez Elementary School

Debby Hakola, 3

rd

grade, Hawaiian Elementary School

Michelle Joyce, 5

th

grade, Juarez Elementary School

Ji Lim, Kindergarten, Burbank Elementary School

Diana Munoz, Kindergarten, Willow Elementary School

Martha O'Hara, 3

rd

grade, Melbourne Elementary School

RoseMarie Roybal, 5

th

grade, Hawaiian Elementary School

Danielle Saldavia, 6

th

grade, Aloha Elementary School

Tammy Talvy, 2

nd

grade, Furgeson Elementary School

Downey

Unified School District

Network for a Healthy California

Staff

Colleen Anderson, RD, Program Coordinator

Caryn Fetzer, Teacher Advisor, 2

nd

grade, Rio Hondo Elementary School

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