4th Grade Compressed

20112012

4th Grade Workbook

Name ___________________________

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

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!

Table of Contents

Introduction

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

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.

Dairy Get your calcium-

rich foods.

Vegetables Vary your veggies.

Grains Make half your grains whole.

Protein Foods Go lean with

protein.

Fruits Focus on fruits.

Fruits are natures treatssweet and delicious. Go easy on juice and make sure its 100%. Fill half your plate with fruits and vegetables.

MyPlate Eat Right. Keep Moving. Have Fun.

ChooseMyPlate.gov

Color your plate with all kinds of great-tasting veggies. Whats green and orange and tastes good? Veggies! Go dark green with broccoli and spinach, or try orange ones like carrots and sweet potatoes.

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.

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).

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

1 cup of fruit

cup of vegetables

cup of fruit

cup of vegetables

cup of dried fruit

cup of vegetables

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.

1 cup of raw leafy greens

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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

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?____________________

THE NUTRITION FACTS LABEL

THINK PAIR SHARE Think of a sentence using one or more of the adjectives

you listed and share with a partner.

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.

_________________________________________ _________________________________________ _________________________________________

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.)

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

MyPlate

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.

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...

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



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.

____________________________________________________________________ Use the glossary of nutrients on page 28 to define vitamin C. ____________________________________________________________________ ____________________________________________________________________

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

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.

_________________________________________ _________________________________________ _________________________________________

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

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?

____________________

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



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.

_________________________________________ _________________________________________ _________________________________________

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

How to Choose a Healthy Cereal

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.

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.

Use the guidelines above to choose the healthier cereal.

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

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:

Cereal AFruity Tooties Cereal BToasted Os

Cereal Is the first ingredient a whole grain?

Does the cereal have 3 or more grams of fiber per serving?

Does the cereal have 8 grams or less of sugar per serving?

A

B

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

Which cereal is a more nutritious choice? Cereal A Cereal B 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

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.

_________________________________________ _________________________________________ _________________________________________

____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

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


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.

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.

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

Written and Oral Language Conventions 1.0

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.

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

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.

___________________________________________________ ___________________________________________________ ___________________________________________________

blood orange grapefruit tangerine tangelo lemon mandarin oroblanco pomelo kumquat

THINK PAIR SHARE

What Am I?

Reading Comprehension 2.3, Health Standard 1: Essential Concepts 1.1.N Adapted from: Harvest of the Month menu slick-cabbage

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.

Tomato

Im a vegetable that is good for your eyesight. I grow under the ground. Usually Im orange, but I can be purple too!

Broccoli

Draw a line from the clue to the correct fruit or vegetable.

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.

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

THINK PAIR SHARE

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.

_________________________________________ _________________________________________ _________________________________________

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

____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

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? _____________

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

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Snacks BREAKFAST:

MORNING SNACK: (recess)

LUNCH: AFTERNOON SNACK:

DINNER:

Grains

Fruit

Vegetable

Dairy

Protein

Grains

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Grains

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

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

March Salad Greens

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.

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.

____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

THINK PAIR SHARE

___________________________________________________ ___________________________________________________ ___________________________________________________

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

HOW MANY TEASPOONS OF SUGAR ARE IN YOUR FAVORITE DRINK?

4 grams of sugar = 1 teaspoon of sugar

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.

Name Grams of Sugar Teaspoons 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 =

Water 0 grams 4 =

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.*

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.

Drink water instead of sugary drinks Switch to fatfree or lowfat (1%) milk

*2010 Dietary Guidelines for Americans

April Dried Fruit

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

THINK PAIR SHARE

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.

A cup of raisins have _________ % Daily Value for potassium. Use the glossary of

nutrients on page 28 to define potassium. ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

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.

_________________________________________ _________________________________________ _________________________________________ _________________________________________ _________________________________________

Move More, Sit Less

My small steps: 1. __________________________ 2. __________________________ 3. __________________________ 4. __________________________

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LIST OF 10-MINUTE MOMENTS Before School: At School: After School: While eating breakfast During recess After the bell rings Waiting for the bus Before or after eating lunch Grocery shopping

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.

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

When I will work on this step: ____________________________ ____________________________ ____________________________ ____________________________

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

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

GOT 10 MINUTES? GET MOVING! READ THE LIST OF 10-MINUTE MOMENTS BELOW AND SET A GOAL!


May Berries

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

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.

_________________________________________ _________________________________________ _________________________________________ _________________________________________

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

____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

THINK PAIR SHARE

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

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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


THINK PAIR SHARE

2 syllables_______________________________________ 4 syllables_______________________________________ 6 syllables_______________________________________ 8 syllables_______________________________________ 2 syllables_______________________________________

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.

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

____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

Form a cinquain poem using similes and metaphors describing peaches.

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

Water is the Way to Go

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

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

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

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

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

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*

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

Lowfat Milk Lowfat Yogurt Cheddar cheese Mozzarella cheese Swiss cheese American cheese Parmesan cheese Cottage cheese Lowfat ice cream

Tempeh Peanut Butter Almonds Cashews Peanuts Sunflower seeds Pistachios Sesame seeds

Chicken Turkey Beef Eggs Ham Lamb Pork Fish Veggie burger

Pecans Walnuts Beans and peas (see vegetables)

*beans and peas can also go in the protein group

Foods Found in MyPlate

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

Crunchy Crisp Juicy

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

Sweet Sour Bitter

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

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

Adjectives to Describe Fruits and Vegetables Using the Five Senses

You can add your own adjectives too!

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.

AcknowledgementsContributing Teachers from ABC Unified School DistrictNetwork for a Healthy CaliforniaDowney Unified School DistrictContributing Teachers from Downey Unified School District

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4th Grade Compressed