20112012

4th Grade Workbook

Name ___________________________

I Pledge Allegiance to My Health

This pledge can be read daily at school or
at home with your family to remind you of all
the ways to take care of your body!

I pledge allegiance to my health,

to not compare myself to anyone else.
With fruits and vegetables Ill fill my tray
and get nice and sweaty every day.
I have only this body and this one heart
so todays the day Im going to start
eating less chips and less sugary drinks
and before I eat Im going to think!

I Pledge Allegiance to My Health created by

Mandy Richardson, Teacher on Special Assignment
Network for a Healthy California-Hawthorne School District

Introduction
Harvest of the Month is a program that your class will take part in this year. Through
participation in this program you will try fruits and vegetables that you may have never
tasted before. All of these fruits and vegetables are
grown in California and will be in season, which is
when they cost less and are fresh.
You may have seen a new food picture called
MyPlate. MyPlate is a reminder for people make
healthier food choices. A healthy meal starts with more
fruits and vegetables and smaller sizes of protein like
meat and grains like rice. Think about how you can
change what is on your plate to make it healthier.

Table of Contents
MyPlate... 2
MyActivity Pyramid............................. 3
The Key to a Healthy Life is in Your Hands............................ 4
Rate the Taste........................................................................ 5
SeptemberApple 6
OctoberRoot Vegetables.. 8
NovemberGreen Beans... 10
DecemberKiwifruit................ 12
JanuaryGrapefruit..... 14
FebruaryBroccoli.............. 16
MarchSalad Greens. 18
AprilDried Fruit............. 20
MayBerries.... 22
JunePeach.... 24
Foods Found in MyPlate. 26
Adjectives to Describe Fruits and Vegetables.. 27
Glossary of Nutrients........................................... 28

MyPlate
Eat Right. Keep Moving. Have Fun.
ChooseMyPlate.gov

Fruits

Focus on fruits.

Vegetables
Vary your
veggies.

Fruits are natures

treatssweet and
delicious.

Color your plate with

all kinds of greattasting veggies.

Go easy on juice and

make sure its 100%.

Whats green and

orange and tastes
good? Veggies! Go
dark green with
broccoli and spinach,
or try orange ones like
carrots and sweet
potatoes.

Fill half your plate with

fruits and vegetables.

Dairy

Get your calciumrich foods.

Move to the dairy
group to get your
calcium. Calcium
builds strong bones.
Look at the carton or
container to make
sure your milk, yogurt,
or cheese is lowfat or
fat-free.

Grains

Make half your

grains whole.
Start smart with
breakfast. Look for
whole-grain cereals.
Just because bread is
brown doesnt mean
its whole-grain.
Search the ingredients
list to make sure the
first word is whole
(like whole wheat).

Protein Foods
Go lean with
protein.

Eat lean or lowfat

meat, chicken, turkey,
and fish. Ask for it
baked, broiled, or
grillednot fried.
Its nutty, but true.
Nuts, seeds, peas, and
beans are all great
sources of protein,
too.

The Key to a Healthy Life is in Your Hands

You do not need to carry measuring cups with you to eat
your recommended amount of fruits and vegetables.
In general, children your age should eat 2 cups of vegetables and
1 cups of fruit every day.
cup of fruit

1 cup of raw leafy greens

cup of vegetables

1 cup of fruit

cup of vegetables

cup of vegetables
cup of dried fruit

Peach

Berries

Dried Fruit

Salad Greens

Broccoli

Grapefruit

Kiwifruit

Green Beans

Root
Vegetables

Apple

Fruit or Vegetable

I like it

I am not sure if
I like it

I did not
like it

I will try
this again
Why it is good for me

September

Apple

A half cup of apples is a source of fiber.

During the American Revolution, John Chapman became Johnny Appleseed. He spent
almost 50 years of his life planting apple orchards in Illinois, Kentucky, Pennsylvania, and Ohio.
Apples can be used to replace fat in baked goods. (Replace shortening, oil, or butter in baking with
an equal volume of applesauce plus one-third of the oil called for in the recipe.)

List three adjectives to describe the way apples taste, look, or smell.
You can use the list of adjectives on page 27 to help you.

_________________________________________
_________________________________________
_________________________________________
THINK PAIR SHARE
Think of a sentence using one or more of the adjectives
you listed and share with a partner.

THE NUTRITION FACTS LABEL

The percent (%) Daily Value on a food label tells you how the food can help meet daily nutrient goals.
The % Daily Value shows whether the food is an excellent, good, or low source of a nutrient. All
through this workbook, we will talk about fruits and vegetables and which nutrients are an excellent
source or a good source.
5% or less = Low Source
10-19%

Good Source

20% or more

Excellent Source

A cup of apples is 5% of the Daily Value for fiber. Is a cup of apples a low, good, or
excellent source of fiber?____________________
Writing Conventions 1.0, 1.1, 1.2, Health Standard 1: Essential Concepts 1.1.N,
Health Standard 3: Accessing Valid Information 3.2.N

MyPlate
What is the right portion size?
Use these guides to help you eat
the right amount. When you are
making your meals, imagine your
plate like this...

Using the example above, draw in the foods you would like to eat. Hint: use the foods
found in MyPlate on page 26 to help you.

Reading Comprehension 2.2, Algebra & Functions 1.4, Statistics 1.0, Health Standard 1: Essential Concepts 1.2.N

October Root Vegetables

A cup of most root vegetables are an excellent source of vitamin C.

Root vegetables are the roots of plants that are eaten as vegetables.
American colonists relied heavily on root vegetables because they could be
stored for months in the harsh New England winters.

List three adjectives to describe the way root vegetables taste, look, or feel.
You can use the list of adjectives on page 27 to help you.

_________________________________________
_________________________________________
_________________________________________
THINK PAIR SHARE
Think of a sentence using one or more of the adjectives
you listed and share with a partner.

A cup of turnips has the highest amount of what vitamin?

____________________________________________________________________
Use the glossary of nutrients on page 28 to define vitamin C.
____________________________________________________________________
____________________________________________________________________
Writing and Oral Language Conventions 1.0, 1.1, 1.2, Writing Strategies 1.7, Reading Comprehension 2.2,
Health Standard 1: Essential Concepts 1.1.N, Health Standard 3: Accessing Valid Information

Read It Before You Eat It

Source: Team Nutrition

The Nutrition Facts labels are the best way to know more about the food you are
going to eat. This Nutrition Facts label is for macaroni and cheese.
What would be considered a high % Daily Value? ______________%
Are there any nutrients on this food label that are a high source? What are they?
a) _______________________

b) ___________________________

Of those two nutrients in question 2, which nutrient should you get enough of every day?
____________________

Reading Comprehension 2.2, Math Reasoning 2.3, Health Standard 3: Accessing Valid Information 3.2.N

November

Green Beans

A cup of green beans is a good source of vitamin C.

There are two main types of beansedible pod beans and shell beans. Green
beans are the most popular edible pod bean and lima beans are the most common
shell beans in the United States.
When first discovered, green beans had a string along the outside of the shell.
This led to the nickname string beans.

List three adjectives that describe the way green beans taste, look, or sound.
You can use the list of adjectives on page 27 to help you.

_________________________________________
_________________________________________
_________________________________________
THINK PAIR SHARE
Think of a sentence using one or more of the adjectives
you listed and share with a partner.

A cup of green beans has _________ % Daily Value for vitamin A. Use the glossary of
nutrients on page 28 to define vitamin A.

____________________________________________________________________
____________________________________________________________________
Written and Oral Language Conventions 1.0, 1.1, 1.2, Reading Comprehension 2.2,
Health Standard 1: Essential Concepts 1.1.N, Health Ed Standard 3: Accessing Valid Information 3.2.N

How to Choose a Healthy Cereal

Dont be fooled by the front of a cereal box! Turn the box over and read the
ingredient list.
Choose a healthy cereal in three steps:
1. Whole grains should be the first ingredient.
The following are examples of whole grains: whole wheat,
oats, rye, whole grain corn, oat bran, and wheat bran.
2. Look for cereals with no more than 7-8 grams of sugar per serving.
3. Look for cereals that contain at least 3-5 grams of fiber per serving.

Use the guidelines above to choose the healthier cereal.

Cereal AFruity Tooties

Cereal BToasted Os

Ingredients: Whole Grain

Corn, Sugar, Corn Meal,
Corn Syrup, Canola and/or
Rice Brain Oil, Salt,
Tricalcium Phosphate,
Trisodium Phosphate, Red
40, Yellow 6, Blue 1 and
Other Color Added, Natural
and Artificial Flavor, Citric
Acid, Malic Acid. BHT
Added to Preserve
Freshness

Ingredients: Whole Grain

Oats (includes the oat bran),
Modified Corn Starch,
Sugar, Salt, Tripotassium
Phosphate, Oat Fiber,
Wheat Starch. Vitamin E
(mixed tocopherols) added
to preserve freshness.

Write yes or no to answer each of the questions in the table.

Does the cereal
Does the cereal have have 8 grams or
Is the first ingredient 3 or more grams of
less of sugar per
Cereal a whole grain?
fiber per serving?
serving?

A
B
Which cereal is a more nutritious choice?

Cereal A

Reading Comprehension 2.2, 2.5, Health Standard 3: Accessing Valid Information 3.1.N, 3.2.N,
Health Standard 7: Practicing Health-Enhancing Behaviors 7.2.N

Cereal B

December

Kiwifruit

A cup of kiwifruit is a good source of fiber and an excellent source of vitamin C.

Kiwifruit is one of the most nutrient-dense of all fruits.
The skin of a kiwifruit is edible. Try eating it whole like an apple.
List three adjectives that describe the way kiwifruit taste, look, or smell.
You can use the list of adjectives on page 27 to help you.

_________________________________________
_________________________________________
_________________________________________
THINK PAIR SHARE
Think of a sentence using one or more of the adjectives
you listed and share with a partner.

A cup of kiwifruit has _________ grams of fiber. Use the glossary of nutrients on page 28
to define fiber.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Written and Oral Language Conventions 1.0, 1.1, 1.2, Writing Strategies 1.7, Reading Comprehension 2.2,
Health Standard 1: Essential Concepts 1.1.N, Health Ed Standard 3: Accessing Valid Information 3.2.N

Celebrate the
Fruit & Veggie Way
HAVE A FRUIT AND VEGETABLE
CLASSROOM PARTY!
We all enjoy celebrating holidays at school! But, sometimes
there arent a lot of healthy choices and you may want to eat
too much.

The next time you celebrate in the classroom, suggest that it be a fruit and vegetable party. Ask your
classmates to bring their favorite fruit or vegetable dish. Or you can set a theme, like cultural day, and
make fruit and vegetables dishes from a different country.

What snacks would you like to bring to the party? List 5 different healthy snacks
that you would like to bring to your classroom celebrations.
_________________________________________
veggie skewers

_________________________________________
chips and
salsa

_________________________________________

_________________________________________

_________________________________________

hummus and
pita bread

strawberry
smoothies

Writing Strategies 1.1, Health Standard 8: Health Promotion 8.1.N, Health Standard 6: Goal Setting 6.1.N

January

Grapefruit

Half of a medium grapefruit is an excellent source of vitamin C.

Botanists believe that the grapefruit was made by accident when a pomelo and a
sweet orange were mixed.
The first citrus trees grew in Asia over 4,000 years ago.

Write three complete sentences describing the way grapefruit tastes, looks, or feels.
You can use the list of adjectives on page 27 to help you.

___________________________________________________
___________________________________________________
___________________________________________________
THINK PAIR SHARE

Below are some examples of citrus fruit. Circle the citrus fruits you have tried.
blood orange

grapefruit

tangerine

tangelo

lemon

mandarin

oroblanco

pomelo

kumquat

Written and Oral Language Conventions 1.0

What Am I?
Draw a line from the clue to the correct fruit or vegetable.

Before I became a box of raisins,

I was a bunch of

Grapes

Im usually red. Some think Im a

vegetable but Im not. I have lots
of vitamin C and lycopene.

Carrot

When Im fully grown, I can have

a big head. Im a leafy vegetable
and can be green or purple.

Kiwi

I look like a fuzzy, little ball. Eat

my green fruit insides with a
spoon. I have lots of vitamin C
and potassium.

Cabbage

Im crunchy with lots of vitamin C

and fiber. Some think I look like a
little green tree.
Im a vegetable that is good for
your eyesight. I grow
under the ground. Usually Im
orange, but I can be purple too!

Tomato

Broccoli

Adapted from: Harvest of the Month menu slick-cabbage

Reading Comprehension 2.3, Health Standard 1: Essential Concepts 1.1.N

February

Broccoli

A cup of chopped broccoli is an excellent source of vitamin K and vitamin C.

Broccoli is rich in vitamins and minerals and is also known as the Crown Jewel of
Nutrition.
Thomas Jefferson liked gardening and he grew broccoli at his home in Virginia
before he became the third U.S. President in 1801.

Write three complete sentences that describe the way broccoli tastes, looks, or smells.
You can use the list of adjectives on page 27 to help you.

_________________________________________
_________________________________________
_________________________________________
THINK PAIR SHARE

A cup of chopped broccoli has _________ % Daily Value for folate. Use the glossary of
nutrients on page 28 to define folate.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Written and Oral Language Conventions 1.0, 1.1, 1.2, Writing Strategies 1.7, Reading Comprehension 2.2,
Health Standard 1: Essential Concepts 1.1.N, Health Ed Standard 3: Accessing Valid Information 3.2.N

My Meal Plan
Use this worksheet to plan a day of meals and snacks.
Use the list of foods on page 26 to help you.

For each meal, you should include at least three food groups.
Your meals should include:
a food from the dairy group or a food from the protein group
at least one fruit or vegetable with each meal
You can choose one or two food groups for a snack.
On another day, check your meal plan. Did you meet your goal? _____________

Meals

Snacks

BREAKFAST:

MORNING SNACK:
(recess)

Grains

Fruit

Vegetable

Dairy

Protein

LUNCH:

Grains

Fruit

Vegetable

Dairy

Protein

AFTERNOON SNACK:

DINNER:

Grains

Fruit

Vegetable

Dairy

Protein

Reading Comprehension 2.2, Health Standard 6: Goal Setting 6.1.N

SOURCE: Network for a Healthy California

March

Salad Greens

A cup of kale is an excellent source of vitamin A, vitamin C and vitamin K.

Salad greens that are darker in color have more nutrients.
Lettuce was one of the first vegetables brought to the New World by Christopher
Columbus, probably on his second voyage.

Write three complete sentences that describe the way salad greens taste, look, or feel.
You can use the list of adjectives on page 27 to help you.

___________________________________________________
___________________________________________________
___________________________________________________
THINK PAIR SHARE

A cup of kale is an excellent source of vitamin K. Use the glossary of nutrients on page
28 to define vitamin K.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Writing and Oral Language Conventions 1.0, 1.1, 1.2, Writing Strategies 1.7,
Health Standard 1: Essential Concepts 1.1.N

Drink water instead of sugary drinks

Switch to fatfree or lowfat (1%) milk

EATING TOO MUCH SUGAR MAY LEAD TO:

Dental cavities
Weight gain and obesity, which can lead to
heart disease, diabetes and some types of cancer.

SUGAR CAN BE FOUND IN FOOD AND DRINKS IN TWO WAYS:

Naturally like in fruit and dairy products, which is ok!
Added to the food or drink. Try to limit eating and drinking
foods that have added sugar.

THE AVERAGE PERSON EATS ABOUT 22 TEASPOONS OF SUGAR EVERY DAY!

A student your age who is moderately active should not have more than
8 teaspoons of added sugar each day.*

HOW MANY TEASPOONS OF SUGAR ARE IN YOUR FAVORITE DRINK?

4 grams of sugar =
1 teaspoon of sugar
Name

Teaspoons of Sugar

Grams of Sugar

12 ounce can of soda

39 grams

4=

16 ounce energy drink

54 grams

4=

20 ounce sports drink

34 grams

4=

8 ounce orange
flavored drink

22 grams

4=

0 grams

4=

Water

*2010 Dietary Guidelines for Americans

Health Ed Standard 5: Decision Making 5.1.N, Health Ed Standard 7: Practicing Health-Enhancing Behaviors 7.2.N

April

Dried Fruit

A cup of raisins are a source of potassium and fiber.

California is the worlds leader of dried plums, making about 65 percent of the
worlds supply and almost 99 percent of the nations supply.
In the 14th century, Roman doctors gave raisins to cure mushroom poisoning and old age.

Choose a dried fruit and form an acrostic poem describing how dried fruit tastes, looks, or
feels. You can use the list of adjectives on page 27 to help you.

_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
THINK PAIR SHARE

A cup of raisins have _________ % Daily Value for potassium. Use the glossary of
nutrients on page 28 to define potassium.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Written and Oral Language Conventions 1.0, 1.1, 1.2, Writing Strategies 1.7,
Health Standard 1: Essential Concepts 1.1.N

Move More, Sit Less

THE BENEFITS OF PHYSICAL ACTIVITY
Physical activity can bring you many health benefits. It is good to be
physically active every day because it:

Makes you look and feel great

Gives you more energy
Lowers stress and helps you relax
Helps you get to and keep a healthy body weight
Lowers your risk of type 2 diabetes, high blood pressure, heart
disease, stroke, and certain types of cancer
Helps build and keep healthy bones, muscles, and joints

GOT 10 MINUTES? GET MOVING! READ THE LIST OF 10-MINUTE MOMENTS

BELOW AND SET A GOAL!
My physical activity goal is: ___________________________________________
Thats just enough time to choose a physical activity goal and put your small steps into action toward
reaching it! Feel like you dont have any time? Read the list of 10 minute moments to remind you of all
the free time you really do have. Then make a list of your small steps and decide on the moments
when you will work on them so you can reach your goal.

LIST OF 10-MINUTE MOMENTS

Before School:
While eating breakfast
Waiting for the bus

At School:
During recess
Before or after eating lunch

After School:
After the bell rings
Grocery shopping

My small steps:

When I will work on this step:

1. __________________________

____________________________

2. __________________________

____________________________

3. __________________________

____________________________

4. __________________________

____________________________

Reading Comprehension 2.2, Health Standard 6: Goal Setting 6.2.N,

Health Standard 7: Practicing Health-Enhancing Behaviors 7.4.N, PE Standard 5.1

SOURCE: www.smallsteps.gov

Other moments when I can work on my small steps and be active:

May

Berries

A cup of raspberries is a good source of fiber, vitamin C and rich in phytochemicals.

Colonists learned from the Native Americans how to gather blueberries, dry them under
the summer sun, and store them for winter.
Native Americans, settlers, and animals all took part in bringing berries from the Northwest
down to California.

Write a four-line alliteration using adjectives describing the way berries taste, look, or smell.
_________________________________________
_________________________________________
_________________________________________
_________________________________________
THINK PAIR SHARE

Berries contain phytochemicals. Use the glossary of nutrients on page 28 to define

phytochemicals.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Written and Oral Language Conventions 1.0, 1.1, 1.2, Writing Strategies 1.7,
Health Standard 1: Essential Concepts 1.1.N

Make It Healthier
Sometimes when we eat at restaurants,
our meals dont have foods from every food group.
Each picture on the left side of the page shows a meal that can be
made healthier if you trade or replace one extra food or drink.
Look at each meal and color in the squares for each food in the meal.
The food groups that are not colored are the ones that are missing.
Cross out the one or two extra foods or drinks you want to replace. Look at the food groups missing in the meal.
Then draw a line from the meal to a healthier choice shown on the right side of the page. (In the example meal
you could replace the french friesan extra foodwith a salad since the meal is missing vegetables. Or you could
choose an apple since the meal is also missing a fruit).
Draw and write in your own restaurant meal in Meal #3. Color in the chart with the food group colors for each food.
Replace one item with a healthier choice on the right side of the page.

EXAMPLE MEAL
hamburger (meat, bun)
milkshake (milk, ice cream)
french fries

MEAL #1
taco (tortilla, beef, lettuce, tomato, onion)
cookie
soda

MEAL #3

Reading Comprehension 2.2, Health Standard: Decision Making 5.1.N, Health Standard 6: Goal Setting 6.1.N,
Health Standard 7: Practicing Health-Enhancing Behaviors 7.1.N, 7.2.N

Adapted from: Dairy Council

MEAL #2
vegetable pizza (crust, mushrooms,
peppers, tomato sauce, cheese)
potato chips
low-fat chocolate milk

June

Peaches

A cup of sliced peaches is a source of fiber, vitamin A and vitamin C.

Peaches and nectarines are called stone fruit, meaning that they have one large
seed or stone surrounded by juicy flesh. Other stone fruits are cherries, plums, and
apricots.
The peach is the state flower of Delaware and the state fruit for South Carolina. Georgia is named
The Peach State.

Form a cinquain poem using similes and metaphors describing peaches.

2 syllables_______________________________________
4 syllables_______________________________________
6 syllables_______________________________________
8 syllables_______________________________________
2 syllables_______________________________________
THINK PAIR SHARE

A cup of sliced peaches are a source of carbohydrates. Use the glossary of nutrients on
page 28 to define carbohydrate.

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Written and Oral Language Conventions 1.0, 1.1, 1.2, Writing Strategies 1.7,
Health Standard 1: Essential Concepts 1.1.N

Water is the Way to Go

Underline the topic sentence in red and the major supporting details in blue.

It is important that children drink water daily for good health. If your
body doesnt have water, it can stop working properly. This may be
surprising, but there is no magic number of cups of water that
kids need to drink every day. Kids your age can drink water
during the day, and should definitely drink water when they
are thirsty.
There are times when you will need to drink more water
than you normally do. When its sunny and warm, keep a
water bottle on your desk. If youre going to play a
sport or be physically active, you will need to
drink water before, during, and after playing.
It is necessary to replace the water that leaves your body in the
form of sweat. You cant play your best when youre thirsty!
When your body doesnt have enough water, you can
become dehydrated. Dehydration can keep you from being
as fast and as sharp as you would like to be. Dehydration
can even make you feel sick.
Water is the best drink for active kids your age. Water
doesnt have calories or artificial sweeteners and you dont
need the extra electrolytes and minerals that sports
drinks have.
By drinking enough water, your body will
be able to do all of its wonderful jobs and youll
feel great!
Adapted from: UC Berkeley Center for Weight & Health FAQs about Sports Drinks and kidshealth.org

Reading Comprehension 2.1, 2.2, Health Standard 1: Essential Concepts 1.6.N, PE Standard 4.5

Foods Found in MyPlate

Cornbread
Corn tortillas
Couscous
Crackers
Flour tortillas
Grits
Noodles
Spaghetti
Macaroni
Pitas
Pretzels
Corn flakes
Wild rice
White rice
Whole wheat bread
Whole wheat crackers
Whole wheat pasta

Brown rice
Buckwheat
Oatmeal
Popcorn
Whole grain barley
Whole grain cornmeal
Whole rye
Whole wheat cereal
Whole wheat tortillas
Ready to eat breakfast cereal

Apples
Apricots
Avocado
Bananas
Strawberries
Blueberries
Raspberries
Cherries
Grapefruit
Grapes
Kiwi fruit
Lemons
Limes
Mangos
Cantaloupe
Honeydew
Watermelon
Oranges
Peaches
Pears

Corn
Green peas
Potatoes
Artichokes
Asparagus
Bean sprouts
Beets
Brussels sprouts
Cabbage
Cauliflower
Celery
Cucumbers
Eggplant
Green beans
Bell peppers
Mushrooms
Okra
Onions
Zucchini
Turnips
Tomatoes
Tomato juice
Vegetable juice
Black beans*
Black-eyed peas*
Garbanzo beans
(chickpeas)*
Kidney beans*

Bok choy
Broccoli
Collard greens
Dark green leafy lettuce
Kale
Mustard greens
Lettuce
Spinach
Turnip greens
Squash
Carrots
Pumpkin
Sweet potatoes
Pinto beans*
Soy beans*
Split peas*
Tofu

*beans and peas can also go in the protein group

Papaya
Pineapple
Plums
Prunes
Raisins
Tangerines
100% orange juice
100% apple juice
100% grape juice
100% grapefruit juice

Lowfat Milk
Lowfat Yogurt
Cheddar cheese
Mozzarella cheese
Swiss cheese
American cheese
Parmesan cheese
Cottage cheese
Lowfat ice cream
Chicken
Tempeh
Turkey
Peanut Butter
Beef
Almonds
Eggs
Cashews
Ham
Peanuts
Lamb
Sunflower seeds
Pork
Pistachios
Fish
Sesame seeds
Veggie burger

Pecans
Walnuts
Beans and peas
(see vegetables)

Adjectives to Describe Fruits and Vegetables

Using the Five Senses
You can add your own adjectives too!

Green
Red
Orange
Purple
Yellow
Brown
Tan
White
Blue
Light (+color)
Dark (+color)
Colorful
Appealing
Appetizing
Shiny
Small
Medium
Large
Thick
Thin
Long
Short
Skinny
Round

Sweet
Sour
Bitter
Delicious
Fresh
Tangy
Tart
Tasteless
Tasty
Plain
Mouthwatering
Yummy
Good
Bad
Refreshing

Sweet
Sour
Bitter

Crunchy
Crisp
Soft
Hard
Juicy
Light
Heavy
Sticky
Smooth
Wet
Firm
Bumpy
Dry
Mushy
Tough
Rough
Chewy

Crunchy
Crisp
Juicy

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 bodys major

source of energy.
FAT Fat helps a childs 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.
FOLATE This B vitamin helps lower a womens risk of having a child with certain birth defects.
IRON This mineral helps red blood cells carry oxygen to all the parts of your body.
MAGNESIUM This mineral helps your body maintain a steady heartbeat and keeps your muscles
and nerves working properly.
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.
POTASSIUM This mineral helps your body maintain a healthy blood pressure and keeps your
muscles and nerves working properly.
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.
RIBOFLAVIN This B vitamin helps your body turn the food you eat into energy that your body can
use. It also helps your body maintain healthy red blood cells.
THIAMIN The B vitamin helps your body turn the food you eat into energy that your body can
use. It also helps your body maintain a healthy heart, muscles, and nerves.
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.
VITAMIN K This vitamin helps certain cells in your blood act like glue and stick together at the
surface of a cut.
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.
ZINC This mineral is needed for healthy growth and development. It also helps your body
maintain a healthy immune system, and helps your body heal from cuts and wounds.
SOURCE: Network for a Healthy California and kidshealth.org

Acknowledgements
This Harvest of the Month workbook was created in collaboration with Downey
Unified School Districts Network for a Healthy California who developed
Kindergarten through 2nd grade workbooks and ABC Unified School Districts
Network for a Healthy California who developed 3rd grade through 6th grade
workbooks.

Network for a Healthy CaliforniaABC Unified School District

Judith Dunaway, MPH, RD, Program Coordinator
Farrah Northcott, MS, RD, CLS, Nutrition Specialist
Adriana Lopez, Nutrition Educator
Bessie Tseng, Secretary

Contributing Teachers from ABC Unified School District

Maureen Bakke, 4th grade, Niemes Elementary School
Anna Champlin, 4th grade, Niemes Elementary School
Erika Cummings, 6th grade, Aloha Elementary School
Lisa Douglas, 6th grade, Aloha Elementary School
Kathy Eppick, 5th grade, Furgeson Elementary School
Karen Farley, 3rd grade, Burbank Elementary School
Wendy Huang, 5th grade, Burbank Elementary School

Network for a Healthy CaliforniaDowney Unified School District

Colleen Anderson, RD, Program Coordinator
Caryn Jasich, Teacher Advisor, 2nd grade, Rio Hondo Elementary School

Contributing Teachers from Downey Unified School District

Diane Anderson, 1st grade, Imperial Elementary School
Susan Barber,1st grade, Rio Hondo Elementary School
Dana Bosek, Kindergarten, Unsworth Elementary School
Gina Cho, 1st grade, Rio Hondo Elementary School
Barbara Geffre, Kindergarten, Unsworth Elementary School
Gwen Hakel, 1st grade, Imperial Elementary School
Jill King, Kindergarten, Unsworth Elementary School
Theresa Petit, 2nd grade, Rio Hondo Elementary School
Brenda Potoma, 1st grade, Imperial Elementary School
Linda Rackley, 1st grade, Rio Hondo Elementary School
Monica Taylor, 2nd grade, Rio Hondo Elementary School
Sylvia R. Vaughn, 1st grade, Rio Hondo Elementary School
Karin Wagner, 1st grade, Rio Hondo Elementary School

This material was produced by the California Department of Public Healths Network for a
Healthy California with funding from USDA SNAP, known in California as CalFresh (formerly
Food Stamps). These institutions are equal opportunity providers and employers. CalFresh
provides assistance to low-income households and can help buy nutritious foods for better
health. For CalFresh information, call 1-877-847-3663. For important nutrition information, visit
www.cachampionsforchange.net.