Grade 3 School Garden Lesson Plan - Leaf Lesson; Plants and Nutrition ~ Massachusetts |=> Agricultural Background: Fresh Local Foods Provide Vitamins, Mineral and other Phytonutrients Needed for Human Health and Development ` For more information, Please see websites below: ` Organic Edible Schoolyards & Gardening with Children http://scribd.com/doc/239851214 ` Double your School Garden Food Production with Organic Tech http://scribd.com/doc/239851079 ` Free School Gardening Art Posters http://scribd.com/doc/239851159` ` Companion Planting Increases School Garden Food Production by 250 Percent http://scribd.com/doc/239851159 ` Healthy Foods Dramatically Improves Student Academic Success http://scribd.com/doc/239851348 ` City Chickens for your Organic School Garden http://scribd.com/doc/239850440 ` Simple Square Foot Gardening for Schools - Teacher Guide http://scribd.com/doc/239851110

1. PLANTS AND NUTRITION
Grade Level: Grade 3
Agricultural Background: Fresh Local Foods Provide Vitamins, Mineral and other
Phytonutrients Needed for Human Health and Development
The foods that we eat to sustain us and support growth and development. Fruits, vegetables, nuts,
seeds, grains, herbs, spices, cooking oils, sugar, chocolate and beverages, such as coffee, tea, cider
and juice all come from plants. In addition, the animals that provide foods such as eggs, milk, cheese,
butter and meat also feed on plants and derive their nutrition from plants.
Together these foods provide us with the vitamins, mineral and
thousands of other phytochemicals needed for good health. Together
they provide energy, cell processes, maintenance of bodily
functions, and promote growth and development. In additions,
they may ward off illness, prevent premature aging and even
cure cancer and other diseases.
The freshest foods offer the potential for the most
nutritional value. When food goes directly from
garden or local farm to the table, flavors are at
their peak and nutrient levels are highest.
Fruits and vegetables are living organisms
that change physiologically as soon as they
are picked. Temperature changes, air exposure, artificial lights and improper handling cause sugars
to change rapidly to starch and enzymatic reactions to cause speedy loss of flavor appearance and
texture, while vitamins and minerals deteriorate.
To achieve maximum benefit, fill your plate with fruits, vegetables, nuts, seeds and grains. If possible,
grow your own or shop at a local farm, farm stand or farmers market. Here are just some of the good
things that you will be providing for your body.
Vitamins
Vitamins are organic compounds that are required in very small amounts for human health and
essential bodily functions. They have no calories, so thus generate no energy. We
get vitamins by eating the plants or animals that make or store these compounds.
Some foods have more vitamins than others.
Lesson and Agricultural Extensions supported by a grant from the Massachusetts
Society for Promoting Agriculture.

2. Vitamin Function Source
Vitamin A - promotes normal vision - red, yellow, and
- protects from infections orange vegetables
- regulates the immune system - eggs, fish oil, liver
- antioxidant - fortified milk
B Vitamins
Vitamin B1 (thiamine) - helps produce energy from - whole grains and enriched grain products
carbohydrates. - pork and liver
Vitamin B2 (riboflavin) - helps produce energy - green leafy vegetables
- changes the amino acid - enriched grains
tryptophan into niacin - eggs, milk, yogurt and liver
Niacin - helps the body use sugars/ - enriched and fortified grains
fatty acids - high protein foods such as legumes,
- helps enzymes function normally peanut butter, fish, beef and poultry
- helps produces energy
Vitamin B6 (pyridoxine) - helps the body make non- - nuts, legumes,
essential amino acids. - whole grains
- helps turn the amino acid - fish
tryptophan into niacin and - liver
serotonin - pork
- and helps the body produce - chicken
chemicals such as insulin and
hemoglobin.
Folate (folic acid) - produces DNA and RNA, making - green leafy vegetables
new body cells. - peanuts
- works with B12 to form hemoglobin - avocados
- lowers risk of neural tube defects - orange juice
- lowers risk of neural tube - fortified and enriched grains and cereals
- controls plasma homocystine levels
- protect against heart disease
Vitamin B12 - works with folate to make red - milk and other dairy
blood cells - eggs
- used in many body chemicals/cells - poultry, meat and fish
- helps the body use fatty acids
Biotin - produces energy - whole grain bread, wheat germ
- helps body use proteins, fats - peanuts
and carbohydrates from foods - eggs
- cottage cheese
- liver
Lesson and Agricultural Extensions supported by a grant from the Massachusetts
Society for Promoting Agriculture.

3. Vitamin Function Source
Pantothetic Acid - helps produce energy - almost all foods including, vegetables,
- helps the body use proteins, - fruits, legumes, whole grain cereals,
milk, meat, fish and poultry
Vitmain C - helps produce collage to form - citrus fruits
connective tissue in bones & muscle - yellow and orange fruits
- keeps capillary walls and blood - yellow and orange vegetables
vessels firm
- helps absorb iron and folate
- promotes healthy gums
- heals cuts and wound
- protects from infection
- boost immunity
- antioxidant
Vitamin D - promotes absorption of calcium - sunlight
and phosphorus - exposure
- helps deposit calcium and - milk
phosphorus in teeth and bones - salmon with bones
- regulates cell growth - fortified orange juice
- plays a role in immunity - fortified cereals
Vitamin E - antioxidant that may lower risk - vegetable oils
of heart disease, stroke and cancer - salad dressings, margarine
- protects fatty acids and vitamin A - nuts, seeds, wheat germ
- green leafy vegetables
Vitamin K - helps blood clot - green leafy vegetables
- helps the body make - nuts, some vegetables and fruits
some proteins. - made by body from bacteria in intestines.
Minerals
Minerals are inorganic. Plants absorb minerals from the ground, and animals get them from the plants
they eat. Minerals regulate body processes and give structure to things in the body. They have no
calories and cannot be destroyed by heat. Some foods have more minerals than others. The major
minerals are calcium, phosphorus, magnesium and electrolytes such as sodium, chloride and potassium.
The trace minerals that are required only in minute amounts are: chromium, copper, flouride, iodine,
iron, manganese, selenium and zinc.
Lesson and Agricultural Extensions supported by a grant from the Massachusetts
Society for Promoting Agriculture.

4. Mineral Function Source
Calcium - responsible for building bones - milk and dairy products
- muscle contractions - broccoli and green leafy vegetables
- heart rate
- nerve function
- helping blood to clot.
Phosphorus - generates energy - Almost all foods especially protein
- regulates energy metabolism rich foods
- component of teeth and bones
- part of DNA, RNA
- responsible for cell growth and repair.
Magnesium - part of 300 enzymes that regulate - legumes, nuts
body functions - whole grains
- helps maintain nerve and muscle cells
Chloride - electrolyte - salt
- fluid balance - fruits and vegetables
- digestion of food - nuts and beans
- transmission of nerve impulses - milk, chicken and fish
Potassium - electrolyte - salt
- helps maintain blood pressure - fruits and vegetables
- functions in nerve impulses - nuts and beans
- muscle contraction - milk, chicken and fish
Sodium - electrolyte - salt
- responsible for fluid balance - fruits and vegetables
- muscle relaxation - nuts and beans
- transmission of nerve impulses - milk, chicken and fish
- regulation of blood pressure
Iron - part of hemoglobin - animal products (heme)
- carries oxygen - plant products (no -heme)
- brain development - pair with Vitamin C and Vitamin A
Antioxidants - slow or prevent damage to - colorful fruits and veggies
body cells.
- may improve immune function
- may lower the risk of infection
and cancer. Carotenoids such as
beta carotene, Vitamin C and Vitamin A
Lesson and Agricultural Extensions supported by a grant from the Massachusetts
Society for Promoting Agriculture.

5. Phytochemicals
Phytochemical (or phytonutrients) is the name for a diverse variety of
substances that are produced naturally by plants. The plants make these
chemicals to protect themselves from insects, fungi, bacteria and viruses.
The plant-based chemicals labeled phytochemicals primarily refers to
those that may affect human health.
Some researchers believe that there are as many as 4,000 different
phytochemicals, yet only a small fraction have been studied closely. So
far, they have found 900 phytochemicals in the foods that humans eat.
They are present in all the fruits, vegetables, bean and grains we eat, so it
is easy for most people to include them in their diet. In fact one serving
of a fruit or vegetable may have as many as 100 different phytochemicals. A carrot contains more than
a hundred phytochemicals.
Each phytochemical comes from a variety of different plant sources and has a different effect on the
body. Some phytochemicals work together. Phytonutrients may promote good health, but unlike
vitamins and minerals, they have not been found to be essential. They spark body processes that may
fight, or reduce risk for some diseases, strengthen the immune system and blood vessels and fight
tumors. They exhibit diversified physiologic and pharmacologic effects. Some phytochemicals have
either antioxidant or hormone-like actions.
Examples include anthocyanidins, beta-carotene, carotenoids, isoflavones, lutein, lycopene,
resvertraols, ajoene, capsaicin, chlorophyll, dietary fiber, isothiocyanates, phytosterols and saponins.
Phytochemical Know Benefits Source
Anthocyanidins - blood vessel health - blackberries, blueberries, cranberries
plums, raspberries, red onions, red
potatoes, red radishes and strawberries.
Beta-Carotene - strengthen the immune system - orange fruits and vegetables
- protect vision - dark green leafy vegetables
- promote skin and bone health.
Carotenoids - converted to Vitamin A in the - natural fat-soluble pigments found
intestines and the liver in yellow fruits and vegetables
- many are antioxidants that protect
cells against free radicals by
neutralizing them before they cause
oxidative damage.
Lesson and Agricultural Extensions supported by a grant from the Massachusetts
Society for Promoting Agriculture.

6. Phytochemical Known Benefit Source
Isoflavones - act as antioxidants to counteract - soybeans
damaging effects of free radicals in tissues.
- reduce hormone-dependent cancers
- lower cholesterol
- reduce joint inflamation
- promote bone health
Lutein - eye health - artichokes, broccoli, brussels
- heart health sprouts, collard, kale, lettuce,
- protect against cancer spinach and other greens.
Lycopene - powerful antioxidant - tomatoes, pink grapefruit, red
- removes damaging free radicals peppers and watermelon
- when heated lycopene is more easily
absorbed by the body.
Resveratrols - fat soluble antioxidant - grapes, mulberries, peanuts, and
- could hamper free radicals linked to cancer other foods, especially red wine
- protects heart and lungs
Ajoene - antioxidant that inhibits release of - garlic
superoxide
- anti-clotting properties
- broad-spectrum anti-microbial
- inhibits tumor growth
Capsaicin - alkaloid that irritates skin and mucous - chili peppers
membranes, producing a burning sensation
- topical analgesic as well as to relieve pain
Chlorophyll - anti-inflammatory, antioxidant - green plants
- wound-healing properties
Dietary fiber - treatment and prevention of diabetes, part of fruits, vegetables, legumes
colorectal cancer, gastrointestinal disorders, seeds and grains not broken down
high cholesterol, heart disease and obesity. in the digestive tract
Isothiocyanates - stimulate enzymes that convert estrogen - sulfur-containing compounds
to a more benign form and block steroid in cruciferous vegetables
hormones that promote breast & prostate cancers.
Phytosterols - act in the intestine to lower cholesterol - all fruits, vegetables, nuts and
absorption - treatment of cancer seeds
Saponins - foaming, soapy characteristic.
- antimicrobial benefit for skin
- controlling chloresterol
Lesson and Agricultural Extensions supported by a grant from the Massachusetts
Society for Promoting Agriculture.

7. PLANT NUTRIENTS
Follow-up Lesson to “Who’s Eating My Leaves”
Grade Level: Grade 3
Season: Any
Lesson/Activity Description
In this lesson, students will learn about how nutrients
from plants are used in to keep our bodies healthy.
Students will learn about nutrients in the foods they eat
and then connect them to the parts of the body that they
keep healthy with the use of a drawing. Students will
make a life size drawing of them and glue the nutrients
to the area of the body that the nutrient most benefits.
Guiding Question
How do the nutrients from plants keep us healthy?
Big Idea
The plants that we use for food are full of nutrients that keep us healthy. These nutrients are found
naturally in the plant. Plants are our natural health foods store!
Learning Objectives
- To understand that nutrients essential for a healthy body are naturally part of the chemical make-up of
plants.
- To learn about nutrition and what the chemicals in plants do for humans.
Materials
• Large pieces of paper ( a roll would be useful)
• Pencils, Crayons, Markers
• Construction Paper
• Pictures of Fruits and Vegetables
• Scissors
• Glue
Lesson and Agricultural Extensions supported by a grant from the
Massachusetts Society for Promoting Agriculture.

8. Preparation
Prepare a sampling of nutrients from the background information that you want
to focus on. Find pictures of foods that provide people with those nutrients or
have students draw them. Cut a large sheet of a paper for each student, large
enough that they can either outline themselves on the paper or draw a life size
version of themselves. Cut construction paper into circles, students will need
one circle for each nutrient, as they will be glued down to the paper.
Introducing the Lesson
Talk to the students about nutrition. What do they need to eat to stay healthy?
Activate prior knowledge
Ask students to talk about foods that are healthy and what makes them healthy.
Where do those nutrients come from?
Engage Student Interest:
Explain to students they will be learning about how powerful plants are, not only do they provide food
for themselves but they help to create the chemicals and nutrients that we need to be healthy and to
survive.
Procedure
Total time approximately. 45 minutes
1. Introduce the nutrients that are naturally found in plants that you are going to discuss. Explain what
they are, what they do for people, and how they can get them.
2. Give each student a large piece of paper. With the help of another student, have them lie on the
paper and draw the outline of their body.
3. Encourage students to add features to the paper so that the person looks more lifelike.
4. Write the names of the nutrients on the board. Give students construction paper circles, one for each
nutrient. Have the students write the name of a nutrient on one of the circles, repeat for all the nutrients.
5. As a class, review what parts of the body benefit from the nutrients and have the students glue the
circles down in the appropriate places.
6. Now take the pictures of food, or have the students draw pictures of food, and have students glue the
pictures to the nutrient that provides it.
Note:
If it is easier, or makes more sense for your class, to split the class up into
groups and have one paper for each small group that would work as well.
Lesson and Agricultural Extensions supported by a grant from the
Massachusetts Society for Promoting Agriculture.

9. Wrap up
Have the students present their paper bodies. Ask them what they learned
about nutrients from plants. Which do they think is the most important?
Assessing Student Knowledge
For homework, have the students make a list of what they eat for dinner and
what nutrients were in the foods that they ate.
Extensions
Have the students create recipes for foods that they like to eat. What
nutrients can be found in those foods?
* Some of the Massachusetts Department of Education Standards in this lesson *
Nutrition 3.1:
Identify the key nutrients in food that support healthy body systems (skeletal, circulatory) and
recognize that the amount of food needed changes as the body grows.
Speaking and Listening 1:
Participate in collaborative conversations with diverse partners about grade 1 topics and texts with
peers and adults in small and larger groups.
Books and Resources
Who’s Eating My Leaves!: The lesson to be used before this one.
http://aginclassroom.org/School%20Gardens/School_Gardening_Lesson_Plans/School_Gardening_
Lesson_Grade%203%20Nature%20Journaling.htm
Lesson and Agricultural Extensions supported by a grant from the
Massachusetts Society for Promoting Agriculture.