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Handy & Healthy Food Journal

Create a notebook with nutritional information about fruits and veggies. Stay healthy, fit, and informed about food choices. Eat GREEN!

  • Grade 3
    Grade 4
    Grade 5
  • Multiple Lesson Periods
  • Directions

    1. With Crayola Colored Pencils on index cards, students write the names of fruits and vegetables that they really like or are willing to try. List one on each card. Share the list with classmates. Add cards with the names of any produce that are missing. Try to list foods that are grown locally.
    2. Students research each fruit and vegetable. Find out what it looks like, the recommended serving size for someone their age, grams of fiber, vitamins it contains, and calories per serving. When is each one in season? Take notes and make sketches on the cards.
    3. Alphabetize the cards. In a journal, draw a colorful picture of the produce with Crayola Washable Markers. Record the data about each one. Leave a blank page or two between each entry so new fruits and vegetables can be added to the notebook.
    4. What can students do with their new knowledge? Make wise choices for meals and snacks. Shop with their family and compare selections. Plan meals together so everyone can stay healthy. Better yet—start a garden!
  • Standards

    LA: Read with sufficient accuracy and fluency to support comprehension.

    LA: Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.

    LA: Engage effectively in a range of collaborative discussions with diverse partners on grade level topics, texts, and issues, building on others' ideas and expressing their own clearly.

    LA: Report on a topic or text, tell a story, or recount an experience in an organized manner, using appropriate facts and relevant, descriptive details to support main ideas or themes; speak clearly at an understandable pace.

    SCI: Develop and use models to compare how living things depend on their surroundings to meet their needs in the places they live.

    VA: Intentionally take advantage of the qualities and characteristics of art media, techniques, and processes to enhance communication of experiences and ideas.

    VA: Select and use the qualities of structures and functions of art to improve communication of ideas.

  • Adaptations

    Possible classroom resources include: The Vegetables We Eat by Gail Gibbons; My Dinosaur is Scared of Vegetables by Lily Lexington; Little Pea by Amy Krouse Rosenthal; Tim and Sally's Vegetable Garden by Grady Thrasher

    Students use Crayola Colored Pencils to create an original scene of vegetables in a garden "conversing" about topics such as when they will be ripe for picking, what they think of the farmer that tends to their garden, how it feels to be fed and watered, etc. Display student scenes in the classroom.

    Students, working in teams of two, each select a particular vegetable and create a character out of the vegetable. Students name the vegetable characters and write a dialog between the two. Students may act out the dialog for classmates to see or video-tape the acting scene and upload the file to a class computer for viewing.

    Students interview parents about family recipes that contain their favorite vegetables. Students word process and illustrate their recipes. Combine these recipes into book format.


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  • Creativity.
  • Capacity.
  • Collaboration.
  • Change.
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