PROMOTING NUTRITION

THROUGH PLA Y
Juls Guenter
 SOUP DAY STORY STIRRING
Curriculum Area: Literacy
Age Group: 2-5 years old

Materials: The book called "Soup Day,” one wooden

spoon, pot, pepper shaker. Photos of one celery, two
onions, three carrots, four potatoes, five zucchini, six
mushrooms, parsley, and alphabet noodles.

Directions: You will read the book called "Soup Day"

to the children. As you are reading the book, the
children will add the ingredients mentioned in the story
one by one. The children can each have a turn stirring
the soup. Encourage the children to make "bubbling"
sounds as the soup is boiling. As you are reading the
book, you can encourage the children to make “cutting”
motions with their hands for the cutting part. After the
book is finished, you can ask the children what their Photo retrieved from Amazon

favourite soup is.

Learning Outcomes:

The children will be able to recognize which

ingredients are being listed in the story by pointing to
the photo of the food that was mentioned in the book.

The children will be able to become more aware of the

sequence of events of cooking by adding the
ingredients into the pot and stirring it.
 FARMERS MARKE T
Curriculum Area: Dramatic Play
Age Group: 2-5 years old

Materials: Table, different shaped baskets, plastic

fruits, and vegetables (apples, carrots, broccoli, corn,
lettuce, etc.) felt money, cash register, and labels of the
names of the fruits and vegetables, photos on the wall
of where the food came from such as a tree, vine crop,
plants, and fields.

Directions: Set up one table in an open space where

children have enough space to come behind it. Place the
baskets with the various foods inside on top of the table
or nearby. Place the cash register on the table, and the
felt money inside. The children can explore the diverse
foods in colour at this dramatic play area. Photo retrieved from Pinterest

Learning Outcomes:
The children will be able to engage in a role by acting
like a farmer, cashier, or customer and choosing the
desired produce foods.

The children will be able to continue to foster their

imaginations by using the felt money and receiving
various foods from the farmer’s market.
 WASH THE PRODUCE
Curriculum Area: Sand and Water
Age Group: 1-5 years old
Materials: Water in a water table or container,
vegetables and fruit, sponges, dish clothes, small
and large brushes.
Directions: Fill a container with cool water,
Collect the vegetables from the garden with the
children, and either take the vegetables inside, or
distribute them outside after you pick the
vegetables and fruit. The children can place the
produce into the container and choose a material to
clean the produce. You can explain to the children
that there are many fruits and vegetables that can
be chosen and eaten for every snack and meal. If
children are organizing produce from small to
large, you can include that when they organize the
produce this way, it is called seriation.

*If there is not a garden available at the centre,

bring produce from home, or ask others within the Photo from Pinterest
community for garden fresh vegetables and fruit.
Plastic produce can also be used as an option.

Learning Outcomes:
The children will be able to compare the different
produce by placing the produce together in colour or
size.
The children will be able to demonstrate responsibility
and decision making by choosing which food they
want to wash by picking it off the plant and washing
the produce with a tool.
 “TIME TO EAT ” AND DANCE
Curriculum Area: Music and Movement
Age Group: 1-5 years old
*Song by Laurie Berkner Band
Materials: Guitar, singing voice.
Lyrics: “I hear knocking on the door (knock knock
knock)
I hear stomping on the floor (stomp stomp stomp)
The dog barks (ruff ruff)
The door creeks (squeak squeak) Come inside,
nice to see you, now it’s time to eat!
What are we having? 2x (children’s response)
Taste so good (yum!) thought you would like to
have some too (clap clap)
*Repeat the song
Directions: Sing the song with the children. Create
the actions according to the words in the brackets
such as doing a knocking and stomping motion and
barking like a dog. Ask the children what food we
Photo retrieved from pixabay
are having; you can pretend to eat that food. As the
children give their responses, you can mention
which foods have which nutrients. For example,
that pasta is carbohydrate that gives us energy so
we can move our bodies.

Learning Outcomes:
The children will be able to respond during the song by
communicating which food should be sung next in the
song.
The children will be able to participate in the song by
using actions.
 HERB GARDEN
Curriculum Area: Nature
Age Group: 4-12 years old

Materials: Soil, plant pots, watering can,

gardening gloves, herbs seeds such as mint, dill,
chives, parsley, popsicle sticks and markers for
labels.
Directions: Prepare an area outside with the
children that will be the garden area. You can ask
the children what our garden need does when
considering where to place the space. Encourage
the children at lunch times to compost their banana
peels, vegetable leftovers into the compost bin for
the garden as this gives nutrients to the soil. The
children can create labels for the herbs before
planting with the name, and the nutrient the plant
offers. Such as dill having vitamin c, chives having
vitamin k (which is good for bones) and that they
are called micronutrients.
The children can dig a 10-inch hole into the soil
and plant the seeds around 12 inches apart from
one another. Throughout the weeks the children
can create watering charts and record the progress
of growth. Once the plants have grown, the
children can place the mint in their water, and other
toppings on snacks in the future. Photo by Markus Spiske on Unsplash

Learning Outcomes:
The children will be able to show awareness of the
nutrients that plants can give by placing the name and
nutrient labels into the soil near the herb.
The children will be able to attend to and care for the
plants by watering the herbs.

To further this activity, you can create it into a project and record the process by a documentation board.
LOOSE PARTS MEAL CREATIONS
Curriculum Area: Block
Age Group: 2-8 years old

Materials: Photos of foods from around the world

such as mangos, sushi, naan bread, chickpeas,
salmon, dumplings, borscht, pelmeni, chow Mein
rice etc., bottle caps, small rocks, sticks, fabric,
spoons, bowls, plates, measuring cups, chopsticks,
coasters, and small and large blocks.

Directions: This activity will be set up as an

invitation to play. The children can create their
own meals or create transient art with the materials
and photos given in the block area.
Photo from Pixabay

Learning Outcomes:
The children will be able to experiment with the loose
parts by creating a masterpiece with the materials.
The children will be able to show increased curiosity
of the food around the world by asking questions and
commenting on the photos.
 GRAIN MEMORY
Curriculum Area: Games
Age Group: 6-12 years old

Materials: Photo cards different of whole wheat

grains such as: bread, quinoa, pasta, oatmeal, rice,
cereal, farro, freekeh, amaranth, and buckwheat.

Directions: Place the cards out for the children to

use. Each pair will have a slightly different photo.
The children will match two of the same grain food
photos with another and collect pairs. For example,
whole wheat bread, and bun. As the children are
playing, you can comment how the grain foods
have fibre, vitamins, and minerals. You can tell the
children that grain products are a macronutrient,
and it contributes to our bodies by giving us
calories. *Can be modified with less cards for
preschool age children. Photo by Jocelyn Morales on Unsplash

Learning Outcomes:
The children will be able to identify the matching pairs
by flipping over the cards two at a time.
The children will be able to discover there are
numerous types of grains by verbalizing the name of
the grain underneath the photo.
The children will be able to recognize the differences
of the grains by comparing them and stating the visual
differences.
 PALETTE OF GREEN FOODS
Curriculum Area: Creative
Age Group: 3- 10 years old
Materials: Photos or real foods displayed such as
broccoli, Bok choy, asparagus, kiwi, lime, green
pepper, cucumber, collards, lettuce, peas, and
green beans. Crayons, paper, green paints, sponges,
paint brushes, que tips, paint store palette cards,
and paper. *For school age-green pastels can be
added, or fabric art could extend this activity.

Directions: This activity will be set up as an

invitation to play for the children to explore. The
children will identify the various shades of green,
and document it papers if they choose with the art
materials. You can talk about the different macro
and micronutrients within the foods that the
children are creating. You can ask the question,
what do you think these foods give our bodies?
You can mention to the children during the activity
that green fruits are good for eyes, bones, and
teeth, and give vitamins. *This activity can be
modified to school age children such as using
different art mediums for the experience. Ensure
each food is allergy friendly. Photo by Dose Juice on Unsplash

Learning Outcomes:
The children will be able to enjoy using the different
art materials by holding the sponges, que tips and paint
brushes.
The children will be able to compare the various
shades of green by holding up the palette card beside
the green foods and identifying possible colour names.
 MINI BANNOCK PIZZA PARTY
Curriculum Area: Technology/Mathematics
Age Group: 3-12 years old
Materials: Timer, measuring cups, table, and
teaspoons, bowl, and rolling pin.
Ingredients/Recipe: 3 cups whole wheat flour, 3
cups all-purpose flour, 2 tsp salt, 4 tbs baking
powder, 3 cups water, ½ cup vegetable oil or
melted butter. 1 ½ cup pizza sauce, bean dip or
hummus. 4 cups diced vegetables (peppers,
broccoli, tomatoes etc.) 2 cups shredded cheese.
*Makes 24 servings and can be rolled into a whole
pizza for school age children. Meat can also be
added if desired.
Directions: The required temperature of the oven
is 400 degrees Fahrenheit. Once the ingredients are
stirred cut the dough into 24 small pieces and roll
the dough with a rolling pin until the thickness is ¼
inch, and place on parchment paper. Spread desired
pizza sauce on the dough, and vegetable toppings
and cheese. Place in the oven for 12-15 minutes
until the cheese melts and the dough turns
somewhat brown. Serve once it has cooled off.
*Each child can measure and stir in the ingredients
and choose how they want to design their pizza. Photo by Leighann Blackwood on Unsplash

Learning Outcomes:
The children will be able recognize to the importance
of safety by washing their hands before participating in
the cooking experience.
The children will be able to gain a sense of pride and
accomplishment by adding the ingredients and
choosing which toppings they would like on their
pizza.
 THE PROCESS OF FOOD
Curriculum Area: Science
Age Group: 6-12 years old
Materials: The books “See Inside, Where Food
Comes from”, “Before we Eat from Farm to Table”
by Pat Brisson (preschool), “How Did that Get in
my Lunchbox” by Chris Butterworth, “The Farm
that Feeds Us” by Nancy Costaldo. Paper and
markers at each station. The farm station will have
wheat, photos of a farm and animals, the packaging
station will have books, the distribution station will
have boxes and food items, and the grocery store
will have recyclable containers such as yogurt,
cereal boxes, milk containers, cans of foods, etc.
The children can take the grocery store items into
the home area.

Directions: There will be stations set up for each

topic. For example, a farm and field station,
packaging/processing station, distribution station,
and grocery store and home. Each station will have
information and books for the children to explore
and ask questions about. The children can create
photos and record their information by drawing on
the pieces of paper at each centre and using the Photo received from Pinterest
materials at each station.

Learning Outcomes:
The children will be able to identify the process of
where food comes from by visiting the different
stations with facts, and items, and asking questions.
The children will be able to show awareness of food
choices they make after the stations by choosing which
food they would eat at the grocery store station and
bring it “home.”
 CREATING A PICNIC AREA
Curriculum Area: Carpentry/Constructing
Age Group: 6-12 years old

Materials: Logs, tree stumps, tape measure,

hammers and nails, blankets, crates, large spools,
rocks, buckets, bamboo sticks, and clothespins.

Directions: Place the loose parts outdoors. Ask the

children how we could use the materials to create
an outdoor snack area. The children will work
together to create a space where they can enjoy
their snack outdoors in a way that the children
decided. Discuss with the children how they
decided to create their picnic area, and what
inspired them to create this area to eat at.

Photo by Jennie Clavel on Unsplash

Learning Outcomes:
The children will be able to continue to plan and converse with one
another by sharing their designs for the picnic area.
The children will be able to increase their awareness of the
importance of creating a positive environment where you want to
spend time and eat.
 FOOD FACE
Curriculum Area: Manipulative
Age Group: 2-5 years old

Ingredients and Materials: Whole wheat tortilla

wraps, sliced bananas, peppers, cucumber, purple
cabbage, diced strawberries, hummus, tweezers,
bowls, and plates.
Directions: Each child will have their own mini
bowl of fruits and vegetables, and half a wrap on
their plate. The children can spread the hummus
with a spoon onto the whole wheat tortilla and use
the food to create a face or picture on their wrap.

Photo from Pinterest

Learning Outcomes:
The children will be able to improve hand-eye
coordination by holding the thicker tweezers to grasp
the foods and transfer them to their plate.
The children will be able to enjoy creating a picture by
laughing and smiling as they are participating in this
activity.