FCS/FBU Lesson Plan (full) for FCS 470) Modified by J. Duncan 8.19.

15
Student Name Sarah Fennewald
Target Audience Elementary Students at Bridgeway Elementary
School Length of session: 30-45 minutes
Title of Lesson: Seasonality of Fruits & Vegetables
1. Standards/Quality Indicators/Skills
Reasoning for Action-Standards 3.2, 5.1 (develop critical thinking skills & describe
terminology & concepts related to fruits & vegetables)
Academy of Nutrition and Dietetics Position Paper- Nutrition Guidance for Healthy
Children Ages 2 to 11 (develop skills to enjoy food and to reduce the risk of chronic disease
through appropriate eating habits)
Missouri Department of Elementary and Secondary Education Health Education Grade
Level Expectations- HPE 2 (understanding principles of nutrition & develop critical
thinking skills)
Learning Objectives/Goals
(The lessons objectives and learning outcomes appropriate for meeting curricular and student
need)
Include the GOAL of the lesson and learner outcomes in correct four-part format.
2. GOAL: To educate students about seasonality and the effect it has on fruits & vegetables
Reasoning for Action- Standards 3.2, 5.1
Missouri Department of Elementary and Secondary Health Education Grade Level
Expectations-HPE 2
3. LEARNER OUTCOME(S):
After the lesson on seasonality, the elementary students will be able to present their
favorite fruit of vegetable and identify when it is in season. (Cognitive Domain)
After the lesson on seasonality, the elementary students will be able to design a
Thanksgiving menu using 2 fruits or vegetables that are currently in season.
(Affective Domain)
After the lesson on seasonality, at least half of the elementary students will be able
list one benefit of eating fruits & vegetables that are in season. (Cognitive Domain)
4. Assessment
Prior to the lesson:
Essential questions- What are the different seasons of the year? What fruits do you
enjoy eating in the summer? What does seasonality mean to you?- DOK 1
Activity- Have students guess when different fruits & vegetables are in seasonDOK 1
During the lesson:

Discussion- Talk about your favorite fruit or vegetable and when it is in seasonDOK 1
After the lesson:
Worksheet on seasonality- DOK 1
Create Thanksgiving menu- DOK 2
Coloring activity-DOK 1
5. Lesson Structure and Procedures
(Sequence of events of the lesson elements - The before, during, and after the lesson, e.g.,
Engagement/Opening, Procedures, Guided Practice, Conclusion)
I.

Introduction/Assessment of prior knowledge (2 minutes):

Name & credentials
Show students a pumpkin- Do you know what this is? What time of year do you
usually see pumpkins? (Visual/Spatial)
State that we will be learning about fruits & vegetables and the different seasons
they grow in
Essential Questions- What are the different seasons of the year? What fruits do you
enjoying eating in the summer? What do you think seasonality means?
(Interpersonal)

II.

Advanced organizers (1 minute):

We are going to talk about seasonality and how it effects the fruits and vegetables
we eat
By the end of today you will know what seasonality is and be able to identify fruits
and vegetables grown in different seasons
You will also know why you should eat fruits and vegetables when they are in
season
We are going to start by defining seasonality, review fruits and vegetables that grow
in different seasons through two activities, talk about the benefits of seasonality, and
end by creating our own seasonal menu for Thanksgiving and completing a
worksheet.

III.

Sequence of Instructional Strategies:

Visuals- show students real fruits and vegetables (Visual/Spatial;
Cognitive/Remembering)
Lecture- define seasonality and address benefits (Verbal/Linguistic;
Cognitive/Remembering)
Guided practice- Guess when fruits & vegetables are in season by moving to certain
area of the gym (Body/Kinesthetic; Psychomotor/Understanding)
Discussion- Draw fruits/vegetables then share about your favorite one and when it is
in season (Visual/Spatial & Interpersonal; Affective/Understanding)
Worksheet- Create Thanksgiving meal & answer questions about seasonality
(Visual/Spatial & Verbal/Linguistic; Cognitive/Remembering & Creating)

IV.

Sequence of Learning Activities and procedures for each activity

1.) Lecture (5 minutes)

Show students pumpkin again and ask them what time of year they get
pumpkins

2.)

3.)

4.)

5.)

Define Seasonality- Relating to a particular season (fall, winter, spring,

summer); Fruits & vegetables naturally grow in cycles and are ready to eat
during a certain time each year
What are the four Seasons? Answer: Fall- September to December, WinterDecember to March, Spring- March to June, Summer- June to September
Activity- Review seasonality of different fruits & vegetables (5 minutes)
Tell students to move to certain area of gym based on when they think the
fruit or vegetables are in season (fall, winter, summer, spring)
Show the fruit or vegetable and give students 20 seconds to move to area
Pumpkin- correct season is fall
Red grapes- fall
Tomato- summer
Sweet potato- winter
Carrot-fall
Blueberries-summer
Apple- fall
Discussion (10 minutes)
Fruits and Vegetables grow at different times because they come from plants
that grow in cycles
It is not necessary to remember when each fruit & vegetable is in season, but
you can sometimes tell because the fruit or vegetables is popular at that time
for year (example- pumpkins in the fall or watermelons in the summer)
Provide handout for students that list the seasonality of fruits & vegetables
What fruits or vegetables can you think of that you eat in the fall? (pumpkin,
apples, green beans, sweet potatoes)
Seasonality is important because it effects fruits & vegetables
-Taste- The flavor is better when a fruit or vegetable is in season because its
fresh & does not have to travel far to get to the grocery store (When fruit is
out of season it may travel from another state or country to get the grocery
store)
-Cost- Produce is cheaper when it is in season because it is available and it
doesnt have to travel as far to get to the grocery store
Compare cost of blueberries in summer & winter ($1.50 vs $3.50)
Many fruits & vegetables can still be bought when they are out of season
Coloring Activity (10 minutes)
Handout coloring worksheet & crayons
Have each student choose their favorite fruit or vegetable from the sheet and
share when it is in season
Answer any questions students may have before moving on
Worksheet (10 minutes)
Have students complete worksheet on seasonality and provide assistance
Part I- create your own thanksgiving menu using at least 2 fruits or

V.

VI.

vegetables that are in season

Part II- students answer questions about seasonality
Review worksheet together
Give everyone sticker for completing assignment

Questions to foster learning

How would you explain seasonality?
What fruits and vegetables do you like to eat in the fall?
What is one reason to eat fruits or vegetables that are in season?
How would you use seasonal fruits & vegetables in your Thanksgiving meal?
What is one fruit that is in season in summer?
If you buy lunch at school, do you think they use seasonal fruits & vegetables?
Review of lesson (2 minutes)
Definition of seasonality
Benefits to eating fruits and vegetables in season
Review some fruits & vegetables available in each season

VII.

Closure
Thank you for allowing me to discuss seasonality with you guys
I hope you are able to enjoy the flavor of fruits & vegetables that are in season
Thanksgiving is coming next week, so make sure to see if your dinner includes any
seasonal fruits or vegetables!
VI.
Differentiation/Accommodations/Modifications/Increase in Rigor
To help meet the needs of all learners, learning differences, cultural and language differences,
etc.
Provide younger children with blank sheet of paper to draw a fruit or vegetable
instead of giving them the coloring worksheet
Assist younger learners with the worksheet, while letting the older students
complete it on their own
Include pictures on the worksheet to help those who cannot read as well
Include pictures on seasonality chart for those who cannot read as well or do not
speak English as a first language

VII.

Resources and Materials (List all here; it should match the resources and materials
note in the lesson structure and procedures section above.)
List of materials used during the instruction of the lesson

Fruits & Vegetables- pumpkin, apple, grapes, tomato, blueberries, carrot, sweet potato
Seasonality List
Coloring worksheet/blank paper & crayons
Seasonality worksheet
Stickers

Signs for activity (fall, winter, spring, & summer)

www.superkidsnutrition.com
www.rockthelunchbox.com
Brown, A. (2015a). Fruits. In Understanding food: Principles and preparation (5th ed., pp.
300-326), Stanford, CT: Cengage Learning.

Brown, A. (2015b) Vegetables and legumes. In Understanding food: Principles and

preparation (5th ed., pp. 272-299), Stanford, CT: Cengage Learning.

(o 2013 MoDESE) The Department of Elementary and Secondary Education does not discriminate on the basis of race, color,
religion,gender, national origin, age, or disability in its programs and activities. Inquiries related to Department programs and to the
location of services, activities, and facilities that are accessible by persons with disabilities may be directed to the Jefferson State Office
Building, Office of the General Counsel, Coordinator - Civil Rights Compliance (Title VI/Title IX/5M1ADN Age Act), 6th Floor, 205
Jefferson Street, P.O. Box 480, Jefferson City, MO 65102-0480; telephone number 573-526-4757 or TTY 800-735-2966; email
civilrights@dese.mo.go