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Nutrition Facts Serving Size: 2 medium kiwifruit (152g)Calories 92 Calories from Fat 6
% Daily ValueTotal Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 18%
Sugars 14g
Protein 2g
Vitamin A 3% Vitamin C 240% Calcium 6% Iron 3%
Harvest
Monththeof
Growing Healthy Students
Health and Learning Success Go Hand-in-HandSupporting the health of students is essential for optimal achievement. Research shows a positive relationship between healthy students, enhanced learning and classroom attendance. Harvest of the Month connects with core curricula to give students the chance to explore, taste and learn about the importance of eating fruits and vegetables. It links the classroom, cafeteria, home and community to motivate and support students to make healthy food choices and be physically active every day.
Taste Testing with KiwisTaste testing activities allow students to experience the featured produce with their senses, engaging them in the learning process and creating increased interest, awareness and support for increasing consumption of fruits and vegetables. Tools:n One whole and one sliced kiwi per two studentsn Pencil and paperActivity:n Each student makes two columns on a sheet of paper, labeled whole and sliced n Feel the outside of the whole kiwi, noting in one column the texture, look, color,
smell, sound and firmness n Follow with the sliced kiwis, noting in the second column the flavor, texture, look,
smell and colors n Compare and contrast the two columns For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.
Reasons to Eat KiwisTwo medium kiwis contain:Excellent amounts of Vitamin C, providing 60 milligrams per serving.
The richest source of lutein among fruits and vegetables. Lutein is a phytonutrient proven to be effective in reducing the risk of cancer.Both soluble and insoluble fiber, which help protect against heart disease, cancer and diabetes. Copper, a mineral that supports infant growth, bone strength, brain development and the building of a strong immune system. Potassium, which helps control blood pressure and heart health. A single serving of kiwi outranks bananas as the top low-sodium, high-potassium fruit. Folate, magnesium and Vitamin E — all offering health benefits that range from bone formation to protection against birth defects and cancer.
Source: www.nutritiondata.com
Cooking in Class: Kiwi Spears Ingredients: Makes 30 tastes at 1 small spear eachn 10-12 kiwis, peeled and slicedn 5 tangerines, peeled and segmentedn 5 bananas, peeled and slicedn Sturdy plastic straws, cut in half, or
stir sticksThread two slices each of kiwis, tangerines and bananas, in alternating pattern, onto straws. Serve individual spears.Source: www.harvestofthemonth.com
For more ideas, reference:Kids Cook Farm-Fresh Food, CDE, 2002.
®
KIWIFRUIT
1 Iden
tify on
a worl
d map
the c
ountr
ies whe
re
kiwis a
re gro
wn.
2 Whe
n did
the C
alifor
nia ki
wi indu
stry b
egin?
3 Kiwis a
re av
ailable
year-
round
in the
United S
tates
. How
does
the g
rowing
and
harve
sting t
ime com
pare
to oth
er kiw
i-
produ
cing c
ountr
ies, lik
e Chile
and N
ew
Zealan
d? Is
it dif
feren
t? W
hy or
why
not?
4 Rese
arch h
ow th
e care
of th
e kiwi vi
ne an
d the
importa
nce of
prun
ing ar
e similar
and d
ifferen
t to
that of
other
vine a
nd tre
e fruit.
For i
nfor
mat
ion,
vis
it:
www.kiwifr
uit.org
/New
Grow/hist
ory.htm
www.dole5ad
ay.co
m/R
efere
nceCen
ter/
Ency
cloped
ia/Kiw
ifruits
/kiwi_h
istory.
jsp
www.5aday
.gov/m
onth/ki
wi.htm
l
Cafete
ria C
onne
ctio
ns
n Set
aside
a tim
e each
day to
revie
w the s
chool m
enu
with stu
dents
and d
iscuss
why ea
ting a
variety
of
colorf
ul frui
ts and
vege
tables
is he
althy fo
r them
. Ask
stude
nts to
identif
y othe
r fruits
and v
egeta
bles o
n the
scho
ol men
u tha
t fit in
to the
“gree
n grou
p” with
the k
iwi.
n Have
stude
nts ke
ep re
cords
for a
week o
f wha
t mea
ls
are se
rved i
n the
cafet
eria.
Have t
hem fin
d out
what
fruits
and v
egeta
bles a
re be
ing se
rved in
the m
eals.
Researc
h whe
re the
fruits
and v
egeta
bles a
re gro
wn.
Have stu
dents
interv
iew th
ose re
sponsi
ble fo
r buyi
ng
food a
nd de
termine
how m
uch, if
any, i
s local
ly grow
n.
For m
ore
idea
s, re
fere
nce:
Fruits
and V
egeta
bles G
alore,
USDA, 200
4.
www.nal.usd
a.gov/k
ids
www.agcla
ssro
om.org
Stude
nt S
leut
hs
A Slic
e of
Kiw
i His
tory
The his
tory o
f the k
iwi bega
n in th
e Yan
gtse R
iver v
alley in
China,
where
it was
called
“Yan
g Tao
.” The
fruit Y
ang T
ao
was co
nside
red a
delica
cy by
the c
ourt o
f the g
reat K
hans
who ch
erish
ed its
delic
ious fl
avor
and e
merald-
green
color
.
The fir
st se
eds w
ere br
ough
t out
of Chin
a by m
ission
aries
to New
Zealan
d at th
e turn
of th
e 20th
centu
ry. Earl
y
nurse
rymen
in New
Zealan
d, su
ch as
Alexan
der A
llison
,
Bruno J
ust a
nd Hay
ward W
right,
reco
gnize
d the
poten
tial of
the fru
it and
it soo
n bec
ame a
popu
lar ba
ckyard
vine.
Kiwi p
lants
were fir
st ex
porte
d to t
he U
nited
Stat
es in
1904
,
but it
wasn’t
until b
etwee
n 196
0 and
1970
that
kiwis g
ained
popu
larity
in dom
estic
markets
.
1960
: Carl
Hein
ke, th
e first
commerc
ial gr
ower
of Cali
fornia
kiwi, p
lanted
nine C
hines
e Goo
sebe
rry vin
es in
Paradis
e, at
the re
ques
t of h
is frie
nd, B
ob Smith.
(Smith was
emplo
yed b
y the U
.S. Plan
t Intro
ductio
n
Garden
s and
was co
nduc
ting re
searc
h on C
hines
e
Goose
berrie
s in Calif
ornia t
o dete
rmine
poten
tial fo
r
their c
ommerc
ial pro
ductio
n.)
1961
: The
first
New Zea
land k
iwi w
as so
ld at
Trader
Vic’s
in San
Francis
co.
1962
: The
first
cons
umer
reque
st for
kiwis
occu
rred w
hen
a cus
tomer
aske
d a pr
oduc
e man
ager
at he
r loca
l
supe
rmark
et for
Chines
e Goo
sebe
rries. N
ever
havin
g hea
rd of
the fru
it, the
man
ager
conta
cted
produ
ce de
aler F
rieda
Caplan
, who
then
bega
n
importin
g kiwis f
rom New
Zealan
d.
1966
: Smith
gave
kiwi se
eds t
o a gr
ower
in Grid
ley, n
amed
George
Tanim
oto, w
ho pl
anted
the s
eeds
in a
nurse
ry.
1968
: Tan
imoto tra
nsfer
red th
e res
ulting
vines
to an
acre
of
land.
1970
: Tan
imoto’s k
iwi vine
s yield
ed 1,
200 p
ound
s of ki
wis.
Californ
ia kiwis f
ound
their
way int
o the
United S
tates
market
when C
aplan
’s com
pany,
Frieda
’s Fres
h
Produc
e, pu
rchas
ed Ta
nimoto
’s entir
e harv
est.
1977
: With
the ris
e in po
pular
ity of
the th
en-ex
otic kiw
i, the
Kiwifruit G
rowers
of Calif
ornia w
as es
tablish
ed.
1980
: The
Californ
ia Kiwifru
it Com
mission
was fo
rmed
when b
oth Calif
ornia a
nd New
Zealan
d kiwis b
ecam
e
popu
lar with
the int
roduc
tion of
French
nouv
elle/
Californ
ia cuis
ine.
Schoo
l Gar
den: G
iving
Thank
s
Make the sc
hool g
arden
projec
t awritin
g activ
ity.
Have stu
dents
writean
essa
y or sh
ortsto
ry
on th
e follo
wing:
What d
oes th
e garde
n give yo
u for
which y
ou
are th
ankfu
l?
What d
o you
think
it wou
ld belike
if you
had t
o
grow yo
urow
n foo
d?
What d
o you
notice
that
tells y
ou se
ason
s
are
chan
ging?
If int
eres
ted in
growing
kiwis
inyo
ur
scho
ol ga
rden
prog
ram, v
isit:
www.fsa.u
sda.g
ov/ca
www.cfait
c.org
www.agcla
ssroom.org
(1 Cup)
What’s in a Name?Pronunciation: ke´we-frootSpanish name: kiwifruit or kiwiFamily: Actinidiaceae Genus: Actinidia Species: A. deliciosa
The kiwifruit is the edible fruit of the woody vine Actinidia deliciosa of the genus Actinidia. Although native to China, A. deliciosa spread to New Zealand in the early 20th century. Those who tasted the fruit thought it had a gooseberry flavor and began to call it the “Chinese Gooseberry.” The fruit finally received its name in 1959 when it was first commercially popularized and an export company from New Zealand named it after the national bird, the kiwi.In North America, it is commonly known as “kiwi,” but it is marketed to the rest of the world as “kiwifruit.” There are 400 varieties of kiwis, but Hayward is the most popular variety in the United States. For more information, visit:http://en.wikipedia.org/wiki/Kiwifruit
How Do Kiwis Grow?Kiwis grow on large, tender vines that can reach a height of 15 to 30 feet. The vine’s shoots are thickly covered with reddish hairs and its large, heart-shaped leaves grow from six to nine inches long and up to eight inches wide. Due to the weakness of their vines, kiwis are commercially grown on sturdy support structures. From November to February, kiwi vines are dormant and must chill for about 600 to 850 hours at temperatures below 45 F. Vines are pruned during this time to help maintain kiwi production and regulate next season’s crop yield and fruit size. Budbreak in California generally occurs in mid to late March, depending on the growing location and weather condition. As the new, green shoots begin to elongate, parts of the flower form rapidly. By the time shoots have grown four to six inches long, all parts of the flower have been formed. The flower parts continue to expand until bloom, which usually starts in May. Kiwi plants are dioecious, meaning individual plants are male or female. Only female plants bear fruit and only when pollenized by a male plant. They are typically planted in a vineyard at a ratio of about eight females to one male. Growers bring in bees during bloom so that the bees can move the pollen from the male to the female vines. Following pollination, the fruit grows rapidly for the first 60 days and then slows until harvest. During this time, the grower manages the irrigation, nutritional and other cultivating needs of the plants. In California, where growing season temperatures are typically warm, 90 to 105 F, and summer rainfall is nonexistent, supplemental irrigation is necessary to achieve optimum kiwi growth and production. Peak water use on a hot summer day is about 10,000 gallons per acre.Harvest begins in late September, with the majority of fruit harvested during October and early November.
Fruity FactsFresh kiwis are the most nutrient-dense of all fruits.Kiwis grow on vines that can be as high as 30 feet.Kiwis are actually a berry.The skin of a kiwi is edible, but not appealing to most people. Kiwis contain an enzyme that acts as a natural meat tenderizer.
1 What are the benefits of folate? 2 What is the difference between soluble and insoluble
fiber? What are the benefits of each? 3 Which enzyme makes the kiwi a natural meat tenderizer?
What does it do?
For information, visit:www.thefresh1.com/kiwifruit.aspwww.kiwifruit.org/nutrition_menu.htm
Home Grown Factsn California is the only state that commercially produces
kiwis for the United States marketplace.n California kiwis represent 95 percent of all kiwis
grown in the United States.n Approximately 8,000 acres are devoted to the
production of kiwis in the United States. n Kiwis were not widely available in California grocery
stores until 1970.For more information, visit:www.kiwifruit.org
Eat Your ColorsFruits and vegetables come in a rainbow of colors. Eat a variety of colorful fruits and vegetables every day — red, yellow/orange, white, green and blue/purple. Kiwis are of the green variety. n Green fruits and vegetables help maintain vision
health and strong bones and teeth. They may also lower the risk of some cancers. Examples include kiwis, green apples, green pears, avocados, okra, peas, broccoli, asparagus and spinach.
For more information, visit:
www.harvestofthemonth.com
Student Sleuths
Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base
and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to
their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your
“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,
encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)
Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org
Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids
Kids for Kiwisn Have students make drawings and write short stories
featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.
n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.
For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.
Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,
Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.
n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.
n High School: The Chemistry of Fertilizers by Jean Kennedy.
What’s in a Name?Pronunciation: ke´we-frootSpanish name: kiwifruit or kiwiFamily: Actinidiaceae Genus: Actinidia Species: A. deliciosa
The kiwifruit is the edible fruit of the woody vine Actinidia deliciosa of the genus Actinidia. Although native to China, A. deliciosa spread to New Zealand in the early 20th century. Those who tasted the fruit thought it had a gooseberry flavor and began to call it the “Chinese Gooseberry.” The fruit finally received its name in 1959 when it was first commercially popularized and an export company from New Zealand named it after the national bird, the kiwi.In North America, it is commonly known as “kiwi,” but it is marketed to the rest of the world as “kiwifruit.” There are 400 varieties of kiwis, but Hayward is the most popular variety in the United States. For more information, visit:http://en.wikipedia.org/wiki/Kiwifruit
How Do Kiwis Grow?Kiwis grow on large, tender vines that can reach a height of 15 to 30 feet. The vine’s shoots are thickly covered with reddish hairs and its large, heart-shaped leaves grow from six to nine inches long and up to eight inches wide. Due to the weakness of their vines, kiwis are commercially grown on sturdy support structures. From November to February, kiwi vines are dormant and must chill for about 600 to 850 hours at temperatures below 45 F. Vines are pruned during this time to help maintain kiwi production and regulate next season’s crop yield and fruit size. Budbreak in California generally occurs in mid to late March, depending on the growing location and weather condition. As the new, green shoots begin to elongate, parts of the flower form rapidly. By the time shoots have grown four to six inches long, all parts of the flower have been formed. The flower parts continue to expand until bloom, which usually starts in May. Kiwi plants are dioecious, meaning individual plants are male or female. Only female plants bear fruit and only when pollenized by a male plant. They are typically planted in a vineyard at a ratio of about eight females to one male. Growers bring in bees during bloom so that the bees can move the pollen from the male to the female vines. Following pollination, the fruit grows rapidly for the first 60 days and then slows until harvest. During this time, the grower manages the irrigation, nutritional and other cultivating needs of the plants. In California, where growing season temperatures are typically warm, 90 to 105 F, and summer rainfall is nonexistent, supplemental irrigation is necessary to achieve optimum kiwi growth and production. Peak water use on a hot summer day is about 10,000 gallons per acre.Harvest begins in late September, with the majority of fruit harvested during October and early November.
Fruity FactsFresh kiwis are the most nutrient-dense of all fruits.Kiwis grow on vines that can be as high as 30 feet.Kiwis are actually a berry.The skin of a kiwi is edible, but not appealing to most people. Kiwis contain an enzyme that acts as a natural meat tenderizer.
1 What are the benefits of folate? 2 What is the difference between soluble and insoluble
fiber? What are the benefits of each? 3 Which enzyme makes the kiwi a natural meat tenderizer?
What does it do?
For information, visit:www.thefresh1.com/kiwifruit.aspwww.kiwifruit.org/nutrition_menu.htm
Home Grown Factsn California is the only state that commercially produces
kiwis for the United States marketplace.n California kiwis represent 95 percent of all kiwis
grown in the United States.n Approximately 8,000 acres are devoted to the
production of kiwis in the United States. n Kiwis were not widely available in California grocery
stores until 1970.For more information, visit:www.kiwifruit.org
Eat Your ColorsFruits and vegetables come in a rainbow of colors. Eat a variety of colorful fruits and vegetables every day — red, yellow/orange, white, green and blue/purple. Kiwis are of the green variety. n Green fruits and vegetables help maintain vision
health and strong bones and teeth. They may also lower the risk of some cancers. Examples include kiwis, green apples, green pears, avocados, okra, peas, broccoli, asparagus and spinach.
For more information, visit:
www.harvestofthemonth.com
Student Sleuths
Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base
and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to
their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your
“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,
encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)
Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org
Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids
Kids for Kiwisn Have students make drawings and write short stories
featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.
n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.
For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.
Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,
Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.
n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.
n High School: The Chemistry of Fertilizers by Jean Kennedy.
1 Identify on a world map the countries where kiwis are grown.
2 When did the California kiwi industry begin?3 Kiwis are available year-round in the
United States. How does the growing and harvesting time compare to other kiwi-producing countries, like Chile and New Zealand? Is it different? Why or why not?
4 Research how the care of the kiwi vine and the importance of pruning are similar and different to that of other vine and tree fruit.
For information, visit:www.kiwifruit.org/NewGrow/history.htmwww.dole5aday.com/ReferenceCenter/ Encyclopedia/Kiwifruits/kiwi_history.jspwww.5aday.gov/month/kiwi.html
Cafeteria Connections n Set aside a time each day to review the school menu
with students and discuss why eating a variety of colorful fruits and vegetables is healthy for them. Ask students to identify other fruits and vegetables on the school menu that fit into the “green group” with the kiwi.
n Have students keep records for a week of what meals are served in the cafeteria. Have them find out what fruits and vegetables are being served in the meals. Research where the fruits and vegetables are grown. Have students interview those responsible for buying food and determine how much, if any, is locally grown.
For more ideas, reference:Fruits and Vegetables Galore, USDA, 2004.www.nal.usda.gov/kidswww.agclassroom.org
Student Sleuths
A Slice of Kiwi HistoryThe history of the kiwi began in the Yangtse River valley in China, where it was called “Yang Tao.” The fruit Yang Tao was considered a delicacy by the court of the great Khans who cherished its delicious flavor and emerald-green color.
The first seeds were brought out of China by missionaries to New Zealand at the turn of the 20th century. Early nurserymen in New Zealand, such as Alexander Allison, Bruno Just and Hayward Wright, recognized the potential of the fruit and it soon became a popular backyard vine. Kiwi plants were first exported to the United States in 1904, but it wasn’t until between 1960 and 1970 that kiwis gained popularity in domestic markets. 1960: Carl Heinke, the first commercial grower of California
kiwi, planted nine Chinese Gooseberry vines in Paradise, at the request of his friend, Bob Smith. (Smith was employed by the U.S. Plant Introduction Gardens and was conducting research on Chinese Gooseberries in California to determine potential for their commercial production.)
1961: The first New Zealand kiwi was sold at Trader Vic’s in San Francisco.
1962: The first consumer request for kiwis occurred when a customer asked a produce manager at her local supermarket for Chinese Gooseberries. Never having heard of the fruit, the manager contacted produce dealer Frieda Caplan, who then began importing kiwis from New Zealand.
1966: Smith gave kiwi seeds to a grower in Gridley, named George Tanimoto, who planted the seeds in a nursery.
1968: Tanimoto transferred the resulting vines to an acre of land.
1970: Tanimoto’s kiwi vines yielded 1,200 pounds of kiwis. California kiwis found their way into the United States market when Caplan’s company, Frieda’s Fresh Produce, purchased Tanimoto’s entire harvest.
1977: With the rise in popularity of the then-exotic kiwi, the Kiwifruit Growers of California was established.
1980: The California Kiwifruit Commission was formed when both California and New Zealand kiwis became popular with the introduction of French nouvelle/California cuisine.
School Garden: Giving ThanksMake the school garden project a writing activity. Have students write an essay or short storyon the following:
What does the garden give you for which youare thankful?What do you think it would be like if you had togrow your own food?What do you notice that tells you seasons
are changing?
If interested in growing kiwis in yourschool garden program, visit:www.fsa.usda.gov/cawww.cfaitc.orgwww.agclassroom.org
1 Identify on a world map the countries where kiwis are grown.
2 When did the California kiwi industry begin?3 Kiwis are available year-round in the
United States. How does the growing and harvesting time compare to other kiwi-producing countries, like Chile and New Zealand? Is it different? Why or why not?
4 Research how the care of the kiwi vine and the importance of pruning are similar and different to that of other vine and tree fruit.
For information, visit:www.kiwifruit.org/NewGrow/history.htmwww.dole5aday.com/ReferenceCenter/ Encyclopedia/Kiwifruits/kiwi_history.jspwww.5aday.gov/month/kiwi.html
Cafeteria Connections n Set aside a time each day to review the school menu
with students and discuss why eating a variety of colorful fruits and vegetables is healthy for them. Ask students to identify other fruits and vegetables on the school menu that fit into the “green group” with the kiwi.
n Have students keep records for a week of what meals are served in the cafeteria. Have them find out what fruits and vegetables are being served in the meals. Research where the fruits and vegetables are grown. Have students interview those responsible for buying food and determine how much, if any, is locally grown.
For more ideas, reference:Fruits and Vegetables Galore, USDA, 2004.www.nal.usda.gov/kidswww.agclassroom.org
Student Sleuths
A Slice of Kiwi HistoryThe history of the kiwi began in the Yangtse River valley in China, where it was called “Yang Tao.” The fruit Yang Tao was considered a delicacy by the court of the great Khans who cherished its delicious flavor and emerald-green color.
The first seeds were brought out of China by missionaries to New Zealand at the turn of the 20th century. Early nurserymen in New Zealand, such as Alexander Allison, Bruno Just and Hayward Wright, recognized the potential of the fruit and it soon became a popular backyard vine. Kiwi plants were first exported to the United States in 1904, but it wasn’t until between 1960 and 1970 that kiwis gained popularity in domestic markets. 1960: Carl Heinke, the first commercial grower of California
kiwi, planted nine Chinese Gooseberry vines in Paradise, at the request of his friend, Bob Smith. (Smith was employed by the U.S. Plant Introduction Gardens and was conducting research on Chinese Gooseberries in California to determine potential for their commercial production.)
1961: The first New Zealand kiwi was sold at Trader Vic’s in San Francisco.
1962: The first consumer request for kiwis occurred when a customer asked a produce manager at her local supermarket for Chinese Gooseberries. Never having heard of the fruit, the manager contacted produce dealer Frieda Caplan, who then began importing kiwis from New Zealand.
1966: Smith gave kiwi seeds to a grower in Gridley, named George Tanimoto, who planted the seeds in a nursery.
1968: Tanimoto transferred the resulting vines to an acre of land.
1970: Tanimoto’s kiwi vines yielded 1,200 pounds of kiwis. California kiwis found their way into the United States market when Caplan’s company, Frieda’s Fresh Produce, purchased Tanimoto’s entire harvest.
1977: With the rise in popularity of the then-exotic kiwi, the Kiwifruit Growers of California was established.
1980: The California Kiwifruit Commission was formed when both California and New Zealand kiwis became popular with the introduction of French nouvelle/California cuisine.
School Garden: Giving ThanksMake the school garden project a writing activity. Have students write an essay or short storyon the following:
What does the garden give you for which youare thankful?What do you think it would be like if you had togrow your own food?What do you notice that tells you seasons
are changing?
If interested in growing kiwis in yourschool garden program, visit:www.fsa.usda.gov/cawww.cfaitc.orgwww.agclassroom.org
Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base
and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to
their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your
“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,
encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)
Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org
Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids
Kids for Kiwisn Have students make drawings and write short stories
featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.
n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.
For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.
Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,
Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.
n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.
n High School: The Chemistry of Fertilizers by Jean Kennedy.
www.agclassroom.org
Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base
and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to
their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your
“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,
encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)
Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org
Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids
Kids for Kiwisn Have students make drawings and write short stories
featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.
n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.
For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.
Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,
Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.
n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.
n High School: The Chemistry of Fertilizers by Jean Kennedy.
Physical Activity CornerStudents need support to stay healthy and focusedin the classroom. Children should engage in at least one hour of physical activity every day to stay fit both mentally and physically. Play a different game or activity, like Supermarket Face-Off, each week in or out of the classroom. Supermarket Face-OffObjective: Develops motor, listening and team skillsSupplies:n Play area (30 x 30 paces), divided in halfn Two “home” basesn Four cones for boundaries (optional)Preparation:n Separate class into two teams: Fruits and Veggiesn Fruits and Veggies face each other on opposite sidesActivity:n Call out the name of a fruit; Fruits run back to their base
and avoid being tagged by Veggies n Call out the name of a vegetable; Veggies run back to
their base and avoid being tagged by Fruits n If tagged, change to the team that tagged you n At end of game, see which items you have more of in your
“shopping cart”: Fruits or Veggiesn Variations: Instead of calling out a fruit or vegetable,
encourage careful listening by calling out “orrrrr-nament” (instead of “orange”) or “bbbb-basket” (instead of “banana”)
Go Farther: Have students use different types of motor skills to get to their base (e.g., walk, run, skip, hop). Bring It Home: Encourage students to go to the grocery store with their family members to select fruits and vegetables to bring home to eat.For more ideas, visit:www.sparkpe.org
Adventurous Activities Field Trip: Take students to a farmers’ market. To find the location of a farmers’ market in your area, visit www.localharvest.org/farmers-markets. Or, bring the field trip to the school. For more information on Farm to School programs, visit www.farmtoschool.org/ca/index.htm.Science Investigation: Cut a kiwi in half and have students compare how the inside looks like the iris of an eye. History Exploration: Have students research the various uses of kiwis throughout history and do a classroom presentation. Creative Writing: Using the facts learned from the Student Sleuths, have students interview their parents and friends to share their “Kiwi IQ.”Marketing Lesson: Many fruits are sold by their variety, but kiwis are usually sold by the general name “kiwifruit” or “kiwi.” Discuss with your class the reasons for the differences in the way kiwis are marketed in comparison to other produce. For more ideas and information, visit:www.ars.usda.gov/is/kids
Kids for Kiwisn Have students make drawings and write short stories
featuring kiwis. Make copies of the stories, bind them into a book and give to the child nutrition and other school staff.
n “Swap” story books with another school participating in Harvest of the Month and share the new kiwi stories with your class or send to a local grocery store to display in the produce section.
For more ideas, reference:School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39 – 42.
Literature Linksn Primary: Fruit is a Suitcase for Seeds by Jean Richards,
Yes We Have Bananas: Fruits from Shrubs and Vines by Meredith Sayles Hughes, Tree to Table by Kelly King and Cynthia Livingston, and Tall and Tasty Fruit Trees by Meredith Sayles Hughes.
n Secondary: Where’d You Get Those Genes? by Beth Brookhart and Pam Schallock, and How Much is Too Much? How Little is Too Little? by Pamela Emery.
n High School: The Chemistry of Fertilizers by Jean Kennedy.
Answ
ers: 1. apricot, 2. apple, 3. banana, 4. blueberries, 5. cherries, 6. plum, 7. date, 8. fig,
9. grapefruit, 10. grape, 11. pear, 12. kiwifruit, 13. prune, 14. orange, 15. lim
e, 16. raspberryCOOL
KIW
I ACT
IvIT
Ies
COOL
KIW
I ACT
IvIT
Ies
Fruit
scra
mble
Uns
cram
ble
the
follo
win
g le
tters
to s
pell
the
nam
e of
a fr
uit.
(ans
wer
s ar
e at
the
botto
m o
f thi
s pa
ge)
Gree
n Gam
eKi
wis
have
bro
wn,
fuzz
y sk
in o
n th
e ou
tside
, but
thei
r ins
ides
are
brig
ht g
reen
! H
ow m
any
othe
r fru
its o
r veg
etab
les
can
you
thin
k of
that
are
gre
en?
Lis
t as
man
y as
you
can
.
Gre
en:
Kiwi
Artis
t’s Co
rner
Pick y
our f
avor
ite fr
uit fr
om th
e Fru
it sc
ram
ble ab
ove a
nd dr
aw it
in
the s
pace
below
.
eat t
he Ra
inbow
!Fr
uits
and
vege
tabl
es c
ome
in a
rain
bow
of c
olor
s.
Eat a
var
iety
of c
olor
ful f
ruits
and
veg
etab
les e
very
da
y —
red,
yel
low
/ora
nge,
whi
te, g
reen
and
bl
ue/p
urpl
e. K
iwis
are
in th
e gr
een
colo
r gro
up.
n G
reen
frui
ts an
d ve
geta
bles
hel
p m
aint
ain
heal
thy
visio
n an
d str
ong
bone
s an
d te
eth.
Ex
ampl
es in
clud
e ki
wis,
gre
en a
pple
s, g
reen
pe
ars,
gre
en p
eppe
rs, a
voca
dos,
bro
ccol
i, ca
bbag
e, c
ucum
bers
, okr
a, p
eas,
arti
chok
es, l
eafy
gre
ens
and
zucc
hini
.
Wha
t is a
serv
ing?
A s
ervi
ng o
f kiw
ifrui
t is
two
med
ium
kiw
is. T
hese
are
abo
ut th
e siz
e of
two
med
ium
egg
s.
1. tra
pico
2. pla
pe3.
naba
an4.
besre
libue
r5.
shee
rric
6. lm
up7.
tead
8. ifg
9. tru
ipraf
ge10
. pra
ge11.
arp
e12
. fwiik
rtui
13. p
enur
14. g
raen
o15.
mile
16. y
rrebp
sar
Nutri
tion F
acts
Se
rving
Size
: 2 m
edium
kiwi
fruit
(152
g)Ca
lories
92
Calor
ies fr
om Fa
t 6
%
Daily
Value
Tota
l Fat
1g
1%
Sa
tura
ted
Fat 0
g 0%
Tra
ns Fa
t 0g
Chole
ster
ol 0m
g 0%
Sodiu
m 4m
g 0%
Tota
l Car
bohy
drat
e 22g
8%
Di
etar
y Fibe
r 5g
18%
Su
gars
14g
Prot
ein 2g
Vitam
in A
3%
Calci
um 6
% Vit
amin
C 24
0%
Iron 3
%
Sour
ce: w
ww.
nutri
tiond
ata.
com
This
mat
eria
l was
ada
pted
from
the
Cal
iforn
ia N
utrit
ion
Net
wor
k fo
r H
ealth
y A
ctiv
e Fa
mili
es. T
his
mat
eria
l w
as fu
nded
by
US
DA’
s Fo
od S
tam
p P
rogr
am. T
he F
ood
Sta
mp
Pro
gram
pro
vide
s nu
tritio
n as
sist
ance
to
peop
le w
ith lo
w in
com
e. It
can
hel
p yo
u bu
y nu
tritio
us fo
ods
for a
bet
ter d
iet.
To fi
nd o
ut m
ore,
con
tact
1-8
00-
352-
8401
. Thi
s in
stitu
tion
is a
n eq
ual o
ppor
tuni
ty p
rovi
der a
nd e
mpl
oyer
.
eatw
ellbew
ell.o
rg
(1 C
up)
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