Marlborough 4th Grade

3-25-2016, 1:46-2:36pm
Carol Anne Simpson & Rebekah Harter
Building Brilliant Snacks (Healthy Snacks)
Materials Needed: AV access (PowerPoint), food models, food & supplies for
snack-kabobs (paper plates, skewers, spoons, foods)

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Introduction: (Carol Anne)

Introduce selves, review of classroom rules.
Icebreaker:
Review goal chart from 3/16 Well-Being presentation. Ask what their goal was,
how did they do meeting their goal.
Learning objectives:
By the end of this presentation students will be able to create a healthy snack
Students will describe one reason they should include a healthy snack in their
day by the end of the presentation
Lesson content
Why should we eat healthy snacks? (Carol Anne)
First ask the class why we might need healthy snacks
Reasons to review after asking class:

Energy

Concentration

Growth

Comfort (not too hungry between meals)

When should we eat our healthy snacks? (Carol Anne)
First ask the class when they choose/like to eat snacks.
Reasons to review after asking class:

When we have a long time between meals

When we are hungry - review small

snacks that might be ok closer to a meal vs. larger snacks that
will make it so we are too full to eat a meal.
What do healthy snacks look like? (Rebekah)
Ask Class what they think healthy snacks look like.
Review variety & multiple food groups (at least 2)
Review why each is important in a snack
Fats
Protein
Complex Carbohydrates (fiber)
Fight hunger with healthy snacking add fiber and protein. - review good vs.
brilliant snacks.
i.e. Apples are good, but apples with nut butter is even better - helps to keep us
fuller longer.
Activity 1: Plan a Brilliant Snack (Led by Carol Anne)
Divide up food models into 4 baggies (each should have 3-4 items from each
food group) - do this ahead of time
Divide students up into groups of 5-6. Pass out food models to each group. Ask
students to come up with a few different brilliant snacks as a group.
Group 1: Graison, Mat, Holden, Madi, Asianah
Group 2: Zak, Murphy, Charlie, Nicole, Erin
Group 3: Mason, Aaron, Ian, Malinda, Verona

d. Group 4: Trey, Tyler, Viv, Maggie, Hab, Lane

3. Walk around and talk to students about their snacks while they work. If groups
are finishing ahead of time, they can draw their healthy snack on the MyPlate
(back of handout)
4. Have each group share their snack with the class - including what is in the snack,
why they chose those items, when they might eat this snack.
5. Transition to snack-kabob activity after groups share.

Activity 2: Build a Brilliant Snack (Snack-Kabobs, Food Activity) (Led by

Rebekah)
Day of/night before: Prepare kabob foods - including washing, chopping,
separating into bags.

Choose a few different fruits, 1 or 2 veggies, a few

different colors of cheese)
Children split into groups of 4 (1 adult per group - Cindy, Joe, Carol Anne,
Rebekah)
Review with class the rules:

Snacks are a privilege - behavior will influence if

snacks happen again in future

Skewers are for eating with, not for play

Food safety discussion: review handwashing from 3/16

presentation. Interns go around and give each child some hand
sanitizer.

Adult will be in charge of foods. Each student can

skewer their own choices.
Each adult passes out the different foods to students in their group. Students are
allowed to say no to choices if they do not want to try it.
Students can skewer their own fruits/veggies/cheese & begin eating
Conclusion: (Carol Anne & Rebekah)
Ask students how they liked the snack-kabobs.
Review front of handout. Ask students each question. Students can share
answers
Pass out parent handout, Thank you, Challenge (Call to Action) students to start
making brilliant snacks - remind of fiber, protein.