A N I N I T I A T I V E O F

ELEMENTARY LESSON PACKAGE

FOODPRIMARY LESSON PACKAGE

A N I N I T I A T I V E O F

FOOD PRIMARY LESSON PACKAGE

2

A N I N I T I A T I V E O F

RATIONALEFree from poverty and exploitation free from disease thirst and hunger These five freedoms are the driving force of Free The Childrenrsquos WE Villages a holistic and sustainable development model which unlocks the basis for change in the international communities we partner with One of the most pressing issues directly affecting poverty alleviation today is the growing challenge of food security the availability of and access to an adequate amount of healthy nutritious food that meets populationsrsquo dietary needs and food preferences Thatrsquos why thanks to PotashCorp the Food Pillar of Impact has been added to WE Villages

WE Villages provides access to five key Pillars of ImpactmdashEducation Water Health Food and Opportunitymdashto empower a community with the means to forever lift itself from poverty Why these five Pillars of Impact Because together they can create powerful change All five Pillars of Impact of the WE Villages model are owned and maintained by the community and designed to be self-sustaining after the initial project implementation

The Food Pillar focuses on innovative farming techniques and water management projects to help ensure developing communities have access to self-sustaining food sources directly improving health access to education and life outcomes This lesson package was created to provide teachers with a comprehensive lesson on the purpose and inner workings of the Food Pillar With this knowledge pupils will learn the value of their participation and understand how their contribution can address the problem of global hunger The lessons are grounded in the WE Schools Learning Framework ensuring pupils develop the core skill sets that help them achieve the learning goals that contribute to the outcomes of creating a global citizen

PotashCorp and WE Partnership

PotashCorp is a Canadian crop nutrient company that plays an important role in global food production and is a long-standing champion for global agriculture and food security In response to this growing worldwide need PotashCorp has partnered with WE to found develop and support the Food Pillar Through this Pillar of Impact communities can grow the food they need and plant strong roots for the future

Together wersquore taking on the challenge by shining a spotlight on the need for better agriculture around the world and engaging young people to be part of the solution

Each lesson in the package is organised into starters main activities and plenaries with suggestions for differentiation Clear learning objectives and success criteria following Bloomrsquos Taxonomy of Learning ensure progression within each lesson and the package as a whole

These lessons develop many aspects of character education and SMSC with a holistic and tangible approach encompassing local and global social awareness and action and empowering young people to make positive changes in the world around them

ORGANISATION

INFORMATION LITERACYRESEARCH AND WRITINGCRITICAL THINKING

REFLECTIONLEADERSHIP SKILLS

ARGUMENT FORMATION

ACTION PLANNING

Look for these icons at the top of each lesson The icons identify the most relevant core skills being developed Learn more about the WE Schools Learning Framework at WEorgweschools

Core Skill Sets

DETAILS

Key stage 2 Themes Community environment ethical shopping farming food global action global issues growing gardens hunger nutrition poverty sustainable crops team building and weather

Curriculum links English Science Geography and Citizenship

UNCRC Each lesson is linked to the United Nations Convention on the Rights of a Child articles and can be used as evidence for schools working towards UNICEFrsquos Rights Respecting Schools Award

FOOD PRIMARY LESSON PACKAGE

2

A N I N I T I A T I V E O F

RATIONALEFree from poverty and exploitation free from disease thirst and hunger These five freedoms are the driving force of Free The Childrenrsquos WE Villages a holistic and sustainable development model which unlocks the basis for change in the international communities we partner with One of the most pressing issues directly affecting poverty alleviation today is the growing challenge of food security the availability of and access to an adequate amount of healthy nutritious food that meets populationsrsquo dietary needs and food preferences Thatrsquos why thanks to PotashCorp the Food Pillar of Impact has been added to WE Villages

WE Villages provides access to five key Pillars of ImpactmdashEducation Water Health Food and Opportunitymdashto empower a community with the means to forever lift itself from poverty Why these five Pillars of Impact Because together they can create powerful change All five Pillars of Impact of the WE Villages model are owned and maintained by the community and designed to be self-sustaining after the initial project implementation

The Food Pillar focuses on innovative farming techniques and water management projects to help ensure developing communities have access to self-sustaining food sources directly improving health access to education and life outcomes This lesson package was created to provide teachers with a comprehensive lesson on the purpose and inner workings of the Food Pillar With this knowledge pupils will learn the value of their participation and understand how their contribution can address the problem of global hunger The lessons are grounded in the WE Schools Learning Framework ensuring pupils develop the core skill sets that help them achieve the learning goals that contribute to the outcomes of creating a global citizen

PotashCorp and WE Partnership

PotashCorp is a Canadian crop nutrient company that plays an important role in global food production and is a long-standing champion for global agriculture and food security In response to this growing worldwide need PotashCorp has partnered with WE to found develop and support the Food Pillar Through this Pillar of Impact communities can grow the food they need and plant strong roots for the future

Together wersquore taking on the challenge by shining a spotlight on the need for better agriculture around the world and engaging young people to be part of the solution

Each lesson in the package is organised into starters main activities and plenaries with suggestions for differentiation Clear learning objectives and success criteria following Bloomrsquos Taxonomy of Learning ensure progression within each lesson and the package as a whole

These lessons develop many aspects of character education and SMSC with a holistic and tangible approach encompassing local and global social awareness and action and empowering young people to make positive changes in the world around them

ORGANISATION

INFORMATION LITERACYRESEARCH AND WRITINGCRITICAL THINKING

REFLECTIONLEADERSHIP SKILLS

ARGUMENT FORMATION

ACTION PLANNING

Look for these icons at the top of each lesson The icons identify the most relevant core skills being developed Learn more about the WE Schools Learning Framework at WEorgweschools

Core Skill Sets

DETAILS

Key stage 2 Themes Community environment ethical shopping farming food global action global issues growing gardens hunger nutrition poverty sustainable crops team building and weather

Curriculum links English Science Geography and Citizenship

UNCRC Each lesson is linked to the United Nations Convention on the Rights of a Child articles and can be used as evidence for schools working towards UNICEFrsquos Rights Respecting Schools Award

FOOD PRIMARY LESSON PACKAGE

3

A N I N I T I A T I V E O F

INTRODUCTORY LESSON

GROWING THE FOOD WE NEED

Learning objectiveTo explore how agriculture is affected by environmental conditions

Success criteriao I can define and explain the three elements of food securityo I can carry out an experiment testing the effect

environmental conditions have on plant growth o I can predict the effect environmental conditions have on

plant growth

Differentiationo Support less able pupils by providing them with a prediction

writing frameo Encourage more able pupils to grow their plant under one of

the weather conditions from the list asking them to consider the effect of the weather condition on the growth of their plant and ways in which they might protect it

Resources required Several plant pots several packets of bean seeds nutrient rich soil and low quality soil

Duration 60 minutes

Starter1 Introduce the definition of ldquofood securityrdquo and the three key

elements using the figure below as a guide Use the shape of a triangle to illustrate the interconnectedness of each element as they relate to food security

2 First ask pupils what ldquofood securityrdquo might mean Working with their suggestions establish a clear definitiono Food security A condition in which all people at all

times have physical and economic access to sufficient and nutritious food to meet their dietary needs and foods for an active and healthy life

Teacherrsquos note Definitions are based on food security definitions from the World Health Organization and Ryerson Universityrsquos Centre for Studies in Food Security

3 Then ask what the words ldquoavailabilityrdquo ldquoaccessibilityrdquo and ldquoapplicationrdquo might mean and discuss the definitions togethero Availability Having sufficient quantities of food available

to all people at all timeso Accessibility Having physical and economic access to

nutritious and culturally acceptable foodso Application Applying knowledge of basic nutrition safe

food use and care with clean water proper sanitation and health care to achieve well-being

4 Ask the pupils to discuss the following questions in pairso How is the food you eat available accessible and

applicableo Do all people live with food securityo What barriers are there to food security

5 Explain to pupils that this is where agriculture can help Discuss with the pupils how farming supports each element of food security in developing communities

Main6 The rdquoapplicationrdquo element of food security means that

farmers need to learn what plants and crops need in order to grow This is what the pupils will be exploring in this lesson

7 Ask the pupils what factors affect the growth of a plant (eg sunlight water soil nutrients temperature etc)

Teacherrsquos note Support less able pupils by watching this BBC clip (wwwbbccoukeducationclipsz4hxpv4) about plant growth and explore the BBC Bitesize (wwwbbccoukbitesizeks2scienceliving_thingsplantsread1) webpage together

fig1

Availability

Accessibility Application

Food Security

FOOD PRIMARY LESSON PACKAGE

4

A N I N I T I A T I V E O F

8 Ask the pupils to predict the growth of a bean plant if the elements are typical using the following questionso What would happen to a bean plant that is kept

in the darko How would that affect the amount of beans it

would produceo How do soil nutrients affect a bean plantrsquos growtho Why is it important to have nutrient-rich soil for plantso What would happen if the plant is not wateredo What happens if it gets too much watero What happens if it gets too hot Too coldo What natural factors could also affect its growth (eg

floods hurricanes drought frost earthquake etc)

9 Organise the class into groups of two or three and give each group a plant pot and some bean seeds Assign each group an environmental state or weather condition from the list below This will be the state in which they will grow their plant o Too much watero No watero Hot environmento Cold environmento Soil with nutrientso Low quality soilo In sunlighto In the darko Floodso Droughto Frost

10 Ask each group to plant their seeds according to their environmental stateweather condition They should be prepared to monitor the growth of their plants on a regular basis as they grow

11 Each group should then write a prediction of what they think will happen to their plant

Plenary12 As a class discuss the effect poor knowledge of plant

growth and extreme weather conditions has on food security encouraging pupils to refer to the three elements of food security

Links to the UNCRCArticle 24Article 27

Soil nutrients

o Nitrogen (N) Nitrogen comes from the earthrsquos atmosphere It keeps cells vibrant and dividing for strong growth Nitrogen helps plants absorb soil nutrients to maintain their healthy green appearance It also makes the food we eat healthier by increasing the plantrsquos protein content

o Phosphorus (P) Phosphorous comes from the fossilised remains of ancient marine life that is found in rock deposits It helps plants grow by capturing light and harnessing water during photosynthesis Phosphorous helps fight external stress like heat and drought to prevent disease Additionally it helps plants produce seeds for more plants to grow from

o Potassium (K) Potassium comes from ancient dried up seas and oceans It signals the pores on leaves to open and close creating water balance Potassium also regulates chemical intake for strong growth improves root strength and disease resistance and enhances the taste colour and texture of food

FOOD PRIMARY LESSON PACKAGE

5

A N I N I T I A T I V E O F

CORE LESSON

FROM FIELD TO FORK

Learning objectiveTo understand what makes food healthy and nutritious as it journeys from the farm to our homes

Success criteriao I can explain the connection between each stage of a food

journeyo I can investigate ways food products are kept healthy and

nutritious in the different stages of a food journeyo I can combine my ideas and research to create an informative

and engaging presentation

Differentiationo Support less able pupils by allowing them to create the visual

elements of the presentationso Encourage more able pupils to take on the role of project

manager in the group work

Resources required Eatwell Guide (Appendix 1) poster paper and computers

Duration 60 minutes

Starter1 Ask pupils to discuss what elements make a healthy diet The

UK Government have produced the Eatwell Guide (Appendix 1) to help people understand that a healthy diet consists of a balanced diet Display this to guide a discussion using the following questionso How does your diet compare to the recommended

Eatwell Guideo What can you do to have a more balanced dieto What types of food should you eat moreless of

2 We all know that eating nutritious food is a key part of living a healthy life but the journey to healthy food starts before the food is on our plate It begins on the farm

3 Ask the pupils to think about the journey food takes from the farm to our plates considering where and how it must travel if it is grown abroad Guide the pupils to identify the following five stages of a food journeyo Farmo Travel by airo Travel by roado Shop shelveso Home

Main4 Organise the class into groups of five or six and assign each

group a stage of the food journey Each group will create a short two to three minute presentation explaining how each stage of the food journey contributes to the quality of the food product and the actions they take to ensure its quality Have a brief initial discussion of this using the points belowo Farm Using nutritious soil creating the best conditions for

growing the crops education of healthy food growth etco Travel by air Maintaining an appropriate temperature

protection from harmful substances or interference etco Travel by road Maintaining an appropriate temperature

protection from damage etco Shop shelves Ensuring appropriate storage following

guidelines for the sale of food displaying best before dates etc

o Home Choosing healthy options in the shop cooking the food in nutritious and healthy ways etc

5 The groups can present their information through posters or PowerPoint presentations and each member should have a chance to speak You may wish to set roles within each group to ensure all pupils participateo Project managero Researcher(s)o Illustrator(s)o Writer(s)

6 Give the groups at least 20 minutes to create their presentations

Plenary7 Ask each group to present their information to the class and

discuss how each stage links in with each other contributing to the timeline

8 If possible display the class timeline in the school or find an opportunity to share it with other members of the school

9 As a class reflect on what actions they can take in order to have a healthier diet themselves and raise awareness of healthy eating in their school and local community

Links to the UNCRCArticle 24Article 27

FOOD PRIMARY LESSON PACKAGE

6

A N I N I T I A T I V E O F

CONCLUDING LESSON

HOW DOES YOUR GARDEN GROW

Learning objectiveTo understand what types of gardens and crops are grown in WE Villages communities

Success criteriao I can research the nutritional properties of cropso I can choose which crops are most suitable for different

needso I can give reasons why certain crops are most suitable for

different needs

Differentiationo Support less able pupils by allowing them to work in pairs to

allow for peer supporto Encourage more able pupils to consider environmental factors

when they choose their crops and state in their justification how the different crops need to be tended to

Resources required Gardens of Opportunity (Appendix 2) Crop Health Benefits (Appendix 3) reference books computers fruit and vegetable seeds soil and plant pots (if using)

Duration 60 minutes

Starter1 Give the pupils a small piece of plain paper and ask them to

draw a picture of what their garden looks like If pupils do not have a garden ask them to draw a picture of a park they enjoy visiting Use the following questions to facilitate a discussiono What do you have in your gardeno Is your garden designed to be a place for fun or worko What do you grow in your garden o Do you grow any foodo What are the benefits of growing your own foodo How could growing food help people in developing

communities

2 Encourage pupils to use their knowledge of the three elements of food security (availability accessibility application) when answering the questions

Main3 Distribute Gardens of Opportunity (Appendix 2) and Crop

Health Benefits (Appendix 3) to each pupil Explain that the Food Pillar promotes nutrition through multiple programmes including educating people about proper nutrition and food preparation and agricultural techniques through classes and clubs

4 Read the following explanations of some types of gardens grown in developing communities and ensure pupils have identified them on their sheeto School gardens help to support lunch programmes and

are tended by environmental clubs If there is a water source nearby a school farm can be established

o Kitchen gardens are created by womenrsquos groups with the support of WE They help supply food for the household and crops may also be sold to generate income for the family

o Medicinal gardens show the nutritional properties of different plants At Baraka Health Clinic in Kenya the Moringa tree is used for education and is also used by the staff at the clinic

5 Pupils should use reference books and the internet to research which crops would be best suited to each garden then cut and stick the plants onto the chosen garden Remind pupils that they can put the same crop into more than one garden if they wish

6 Pupils should then write a justification of why they chose each crop for each garden based on their research

7 Once pupils have finished ask them to compare their gardens and evaluate each otherrsquos choices

Plenary8 Explain to pupils that in WE Villages communities

environmental clubs cultivate the land plant the seeds maintain the garden and harvest the crops This is what the pupils will aim to also do by planning an Opportunity Garden of their own

9 If possible ask for permission from your school to begin your Opportunity Garden on the school property or create one in the classroom with plants in pots Have a selection of fruit and vegetable seeds and allow pupils to give reasons why they should plant particular crops

FOOD PRIMARY LESSON PACKAGE

7

A N I N I T I A T I V E O F

10 Depending on the time of year germinate the seeds in the classroom prepare the soil plant the seeds and maintain the garden or potted plants by watering and weeding them then harvest the bounty Encourage pupils to take the responsibility to care for and maintain the crops themselves

11 Discuss the ways in which your Opportunity Garden can support people in WE Villages communities Pupils can raise awareness of the importance of agriculture and food security and could even sell the crops to raise money for the Food Pillar

Links to the UNCRCArticle 24Article 27Article 29

FOOD PRIMARY LESSON PACKAGE

8

APPENDIX 1

EATWELL GUIDESource httpswwwgovukgovernmentpublicationsthe-eatwell-guide20

Crisp

s

Raisin

s

Frozen

peas

Lentils

Soya

drin

k

Co

us

Co

us

pasta

Wh

ole

wh

eat

Bag

els

Po

rridg

e

Low

fatso

ft cheese

Tun

a

Plain

nu

tsp

easC

hick

Semi

milk

skimm

ed

Ch

op

ped

tom

atoe

s

low

ersaltan

dsu

gar

Bean

s

Wh

ole

grain

cereal

Potato

es

Spag

hetti

Low

fatP

lainyo

gh

urt

Leanm

ince

Low

er fatsp

read

Sauce

Oil

Veg

Rice

Each serving (150g) contains

of an adultrsquos reference intakeTypical values (as sold) per 100g 697kJ 167kcal

Check the lab

el on

packag

ed fo

od

s

Energ

y1046kJ250kcal

Fat

Saturates

Sug

arsS

alt30g

13g34g

09g

1538

74

13Cho

ose fo

od

s low

er in fat salt and

sugars

Source P

ublic Health E

ngland in association with the W

elsh government Food S

tandards Scotland and the Food S

tandards Agency in N

orthern Irelandcopy

Crow

n copyright 2016

Use the E

atwell G

uide to help

you get a balance of healthier and

more sustainab

le food

It shows how

much of w

hat you eat overall should com

e from each food

group

Eatw

ell Guid

e

2000kcal 2500kcal = A

LL FO

OD

+ A

LL DR

INK

SP

er day

Eat less o

ften andin sm

all amo

unts

Choose low

er fat and

lower sugar options

Eat more beans and pulses 2 portions of sustainably

sourced fish per week one of w

hich is oily Eat less

red and processed meat

Potatoes bread rice pasta and other starchy carbohydrates

Choose w

holegrain or higher fibre versions with less added fat salt and sugar

Fruit and vegetables

Oil amp

spread

s

Eat at least 5 portions of a variety of fruit and vegetables every dayLO

WLO

WH

IGH

ME

D

Cho

ose unsaturated

oils

and use in sm

all amo

untsD

airy and alternativesB

eans pulses fish eggs meat and

other p

roteins

6-8a d

ay

Water lo

wer fat

milk sug

ar-free d

rinks including

tea and

coffee

all count

Limit fruit juice

andor smoothies

to a to

tal of

150ml a d

ay

FOOD PRIMARY LESSON PACKAGE

5

A N I N I T I A T I V E O F

CORE LESSON

FROM FIELD TO FORK

Learning objectiveTo understand what makes food healthy and nutritious as it journeys from the farm to our homes

Success criteriao I can explain the connection between each stage of a food

journeyo I can investigate ways food products are kept healthy and

nutritious in the different stages of a food journeyo I can combine my ideas and research to create an informative

and engaging presentation

Differentiationo Support less able pupils by allowing them to create the visual

elements of the presentationso Encourage more able pupils to take on the role of project

manager in the group work

Resources required Eatwell Guide (Appendix 1) poster paper and computers

Duration 60 minutes

Starter1 Ask pupils to discuss what elements make a healthy diet The

UK Government have produced the Eatwell Guide (Appendix 1) to help people understand that a healthy diet consists of a balanced diet Display this to guide a discussion using the following questionso How does your diet compare to the recommended

Eatwell Guideo What can you do to have a more balanced dieto What types of food should you eat moreless of

2 We all know that eating nutritious food is a key part of living a healthy life but the journey to healthy food starts before the food is on our plate It begins on the farm

3 Ask the pupils to think about the journey food takes from the farm to our plates considering where and how it must travel if it is grown abroad Guide the pupils to identify the following five stages of a food journeyo Farmo Travel by airo Travel by roado Shop shelveso Home

Main4 Organise the class into groups of five or six and assign each

group a stage of the food journey Each group will create a short two to three minute presentation explaining how each stage of the food journey contributes to the quality of the food product and the actions they take to ensure its quality Have a brief initial discussion of this using the points belowo Farm Using nutritious soil creating the best conditions for

growing the crops education of healthy food growth etco Travel by air Maintaining an appropriate temperature

protection from harmful substances or interference etco Travel by road Maintaining an appropriate temperature

protection from damage etco Shop shelves Ensuring appropriate storage following

guidelines for the sale of food displaying best before dates etc

o Home Choosing healthy options in the shop cooking the food in nutritious and healthy ways etc

5 The groups can present their information through posters or PowerPoint presentations and each member should have a chance to speak You may wish to set roles within each group to ensure all pupils participateo Project managero Researcher(s)o Illustrator(s)o Writer(s)

6 Give the groups at least 20 minutes to create their presentations

Plenary7 Ask each group to present their information to the class and

discuss how each stage links in with each other contributing to the timeline

8 If possible display the class timeline in the school or find an opportunity to share it with other members of the school

9 As a class reflect on what actions they can take in order to have a healthier diet themselves and raise awareness of healthy eating in their school and local community

Links to the UNCRCArticle 24Article 27

FOOD PRIMARY LESSON PACKAGE

6

A N I N I T I A T I V E O F

CONCLUDING LESSON

HOW DOES YOUR GARDEN GROW

Learning objectiveTo understand what types of gardens and crops are grown in WE Villages communities

Success criteriao I can research the nutritional properties of cropso I can choose which crops are most suitable for different

needso I can give reasons why certain crops are most suitable for

different needs

Differentiationo Support less able pupils by allowing them to work in pairs to

allow for peer supporto Encourage more able pupils to consider environmental factors

when they choose their crops and state in their justification how the different crops need to be tended to

Resources required Gardens of Opportunity (Appendix 2) Crop Health Benefits (Appendix 3) reference books computers fruit and vegetable seeds soil and plant pots (if using)

Duration 60 minutes

Starter1 Give the pupils a small piece of plain paper and ask them to

draw a picture of what their garden looks like If pupils do not have a garden ask them to draw a picture of a park they enjoy visiting Use the following questions to facilitate a discussiono What do you have in your gardeno Is your garden designed to be a place for fun or worko What do you grow in your garden o Do you grow any foodo What are the benefits of growing your own foodo How could growing food help people in developing

communities

2 Encourage pupils to use their knowledge of the three elements of food security (availability accessibility application) when answering the questions

Main3 Distribute Gardens of Opportunity (Appendix 2) and Crop

Health Benefits (Appendix 3) to each pupil Explain that the Food Pillar promotes nutrition through multiple programmes including educating people about proper nutrition and food preparation and agricultural techniques through classes and clubs

4 Read the following explanations of some types of gardens grown in developing communities and ensure pupils have identified them on their sheeto School gardens help to support lunch programmes and

are tended by environmental clubs If there is a water source nearby a school farm can be established

o Kitchen gardens are created by womenrsquos groups with the support of WE They help supply food for the household and crops may also be sold to generate income for the family

o Medicinal gardens show the nutritional properties of different plants At Baraka Health Clinic in Kenya the Moringa tree is used for education and is also used by the staff at the clinic

5 Pupils should use reference books and the internet to research which crops would be best suited to each garden then cut and stick the plants onto the chosen garden Remind pupils that they can put the same crop into more than one garden if they wish

6 Pupils should then write a justification of why they chose each crop for each garden based on their research

7 Once pupils have finished ask them to compare their gardens and evaluate each otherrsquos choices

Plenary8 Explain to pupils that in WE Villages communities

environmental clubs cultivate the land plant the seeds maintain the garden and harvest the crops This is what the pupils will aim to also do by planning an Opportunity Garden of their own

9 If possible ask for permission from your school to begin your Opportunity Garden on the school property or create one in the classroom with plants in pots Have a selection of fruit and vegetable seeds and allow pupils to give reasons why they should plant particular crops

FOOD PRIMARY LESSON PACKAGE

7

A N I N I T I A T I V E O F

10 Depending on the time of year germinate the seeds in the classroom prepare the soil plant the seeds and maintain the garden or potted plants by watering and weeding them then harvest the bounty Encourage pupils to take the responsibility to care for and maintain the crops themselves

11 Discuss the ways in which your Opportunity Garden can support people in WE Villages communities Pupils can raise awareness of the importance of agriculture and food security and could even sell the crops to raise money for the Food Pillar

Links to the UNCRCArticle 24Article 27Article 29

FOOD PRIMARY LESSON PACKAGE

8

APPENDIX 1

EATWELL GUIDESource httpswwwgovukgovernmentpublicationsthe-eatwell-guide20

Crisp

s

Raisin

s

Frozen

peas

Lentils

Soya

drin

k

Co

us

Co

us

pasta

Wh

ole

wh

eat

Bag

els

Po

rridg

e

Low

fatso

ft cheese

Tun

a

Plain

nu

tsp

easC

hick

Semi

milk

skimm

ed

Ch

op

ped

tom

atoe

s

low

ersaltan

dsu

gar

Bean

s

Wh

ole

grain

cereal

Potato

es

Spag

hetti

Low

fatP

lainyo

gh

urt

Leanm

ince

Low

er fatsp

read

Sauce

Oil

Veg

Rice

Each serving (150g) contains

of an adultrsquos reference intakeTypical values (as sold) per 100g 697kJ 167kcal

Check the lab

el on

packag

ed fo

od

s

Energ

y1046kJ250kcal

Fat

Saturates

Sug

arsS

alt30g

13g34g

09g

1538

74

13Cho

ose fo

od

s low

er in fat salt and

sugars

Source P

ublic Health E

ngland in association with the W

elsh government Food S

tandards Scotland and the Food S

tandards Agency in N

orthern Irelandcopy

Crow

n copyright 2016

Use the E

atwell G

uide to help

you get a balance of healthier and

more sustainab

le food

It shows how

much of w

hat you eat overall should com

e from each food

group

Eatw

ell Guid

e

2000kcal 2500kcal = A

LL FO

OD

+ A

LL DR

INK

SP

er day

Eat less o

ften andin sm

all amo

unts

Choose low

er fat and

lower sugar options

Eat more beans and pulses 2 portions of sustainably

sourced fish per week one of w

hich is oily Eat less

red and processed meat

Potatoes bread rice pasta and other starchy carbohydrates

Choose w

holegrain or higher fibre versions with less added fat salt and sugar

Fruit and vegetables

Oil amp

spread

s

Eat at least 5 portions of a variety of fruit and vegetables every dayLO

WLO

WH

IGH

ME

D

Cho

ose unsaturated

oils

and use in sm

all amo

untsD

airy and alternativesB

eans pulses fish eggs meat and

other p

roteins

6-8a d

ay

Water lo

wer fat

milk sug

ar-free d

rinks including

tea and

coffee

all count

Limit fruit juice

andor smoothies

to a to

tal of

150ml a d

ay

FOOD PRIMARY LESSON PACKAGE

6

A N I N I T I A T I V E O F

CONCLUDING LESSON

HOW DOES YOUR GARDEN GROW

Learning objectiveTo understand what types of gardens and crops are grown in WE Villages communities

Success criteriao I can research the nutritional properties of cropso I can choose which crops are most suitable for different

needso I can give reasons why certain crops are most suitable for

different needs

Differentiationo Support less able pupils by allowing them to work in pairs to

allow for peer supporto Encourage more able pupils to consider environmental factors

when they choose their crops and state in their justification how the different crops need to be tended to

Resources required Gardens of Opportunity (Appendix 2) Crop Health Benefits (Appendix 3) reference books computers fruit and vegetable seeds soil and plant pots (if using)

Duration 60 minutes

Starter1 Give the pupils a small piece of plain paper and ask them to

draw a picture of what their garden looks like If pupils do not have a garden ask them to draw a picture of a park they enjoy visiting Use the following questions to facilitate a discussiono What do you have in your gardeno Is your garden designed to be a place for fun or worko What do you grow in your garden o Do you grow any foodo What are the benefits of growing your own foodo How could growing food help people in developing

communities

2 Encourage pupils to use their knowledge of the three elements of food security (availability accessibility application) when answering the questions

Main3 Distribute Gardens of Opportunity (Appendix 2) and Crop

Health Benefits (Appendix 3) to each pupil Explain that the Food Pillar promotes nutrition through multiple programmes including educating people about proper nutrition and food preparation and agricultural techniques through classes and clubs

4 Read the following explanations of some types of gardens grown in developing communities and ensure pupils have identified them on their sheeto School gardens help to support lunch programmes and

are tended by environmental clubs If there is a water source nearby a school farm can be established

o Kitchen gardens are created by womenrsquos groups with the support of WE They help supply food for the household and crops may also be sold to generate income for the family

o Medicinal gardens show the nutritional properties of different plants At Baraka Health Clinic in Kenya the Moringa tree is used for education and is also used by the staff at the clinic

5 Pupils should use reference books and the internet to research which crops would be best suited to each garden then cut and stick the plants onto the chosen garden Remind pupils that they can put the same crop into more than one garden if they wish

6 Pupils should then write a justification of why they chose each crop for each garden based on their research

7 Once pupils have finished ask them to compare their gardens and evaluate each otherrsquos choices

Plenary8 Explain to pupils that in WE Villages communities

environmental clubs cultivate the land plant the seeds maintain the garden and harvest the crops This is what the pupils will aim to also do by planning an Opportunity Garden of their own

9 If possible ask for permission from your school to begin your Opportunity Garden on the school property or create one in the classroom with plants in pots Have a selection of fruit and vegetable seeds and allow pupils to give reasons why they should plant particular crops

FOOD PRIMARY LESSON PACKAGE

7

A N I N I T I A T I V E O F

10 Depending on the time of year germinate the seeds in the classroom prepare the soil plant the seeds and maintain the garden or potted plants by watering and weeding them then harvest the bounty Encourage pupils to take the responsibility to care for and maintain the crops themselves

11 Discuss the ways in which your Opportunity Garden can support people in WE Villages communities Pupils can raise awareness of the importance of agriculture and food security and could even sell the crops to raise money for the Food Pillar

Links to the UNCRCArticle 24Article 27Article 29

FOOD PRIMARY LESSON PACKAGE

8

APPENDIX 1

EATWELL GUIDESource httpswwwgovukgovernmentpublicationsthe-eatwell-guide20

Crisp

s

Raisin

s

Frozen

peas

Lentils

Soya

drin

k

Co

us

Co

us

pasta

Wh

ole

wh

eat

Bag

els

Po

rridg

e

Low

fatso

ft cheese

Tun

a

Plain

nu

tsp

easC

hick

Semi

milk

skimm

ed

Ch

op

ped

tom

atoe

s

low

ersaltan

dsu

gar

Bean

s

Wh

ole

grain

cereal

Potato

es

Spag

hetti

Low

fatP

lainyo

gh

urt

Leanm

ince

Low

er fatsp

read

Sauce

Oil

Veg

Rice

Each serving (150g) contains

of an adultrsquos reference intakeTypical values (as sold) per 100g 697kJ 167kcal

Check the lab

el on

packag

ed fo

od

s

Energ

y1046kJ250kcal

Fat

Saturates

Sug

arsS

alt30g

13g34g

09g

1538

74

13Cho

ose fo

od

s low

er in fat salt and

sugars

Source P

ublic Health E

ngland in association with the W

elsh government Food S

tandards Scotland and the Food S

tandards Agency in N

orthern Irelandcopy

Crow

n copyright 2016

Use the E

atwell G

uide to help

you get a balance of healthier and

more sustainab

le food

It shows how

much of w

hat you eat overall should com

e from each food

group

Eatw

ell Guid

e

2000kcal 2500kcal = A

LL FO

OD

+ A

LL DR

INK

SP

er day

Eat less o

ften andin sm

all amo

unts

Choose low

er fat and

lower sugar options

Eat more beans and pulses 2 portions of sustainably

sourced fish per week one of w

hich is oily Eat less

red and processed meat

Potatoes bread rice pasta and other starchy carbohydrates

Choose w

holegrain or higher fibre versions with less added fat salt and sugar

Fruit and vegetables

Oil amp

spread

s

Eat at least 5 portions of a variety of fruit and vegetables every dayLO

WLO

WH

IGH

ME

D

Cho

ose unsaturated

oils

and use in sm

all amo

untsD

airy and alternativesB

eans pulses fish eggs meat and

other p

roteins

6-8a d

ay

Water lo

wer fat

milk sug

ar-free d

rinks including

tea and

coffee

all count

Limit fruit juice

andor smoothies

to a to

tal of

150ml a d

ay

FOOD PRIMARY LESSON PACKAGE

7

A N I N I T I A T I V E O F

10 Depending on the time of year germinate the seeds in the classroom prepare the soil plant the seeds and maintain the garden or potted plants by watering and weeding them then harvest the bounty Encourage pupils to take the responsibility to care for and maintain the crops themselves

11 Discuss the ways in which your Opportunity Garden can support people in WE Villages communities Pupils can raise awareness of the importance of agriculture and food security and could even sell the crops to raise money for the Food Pillar

Links to the UNCRCArticle 24Article 27Article 29

FOOD PRIMARY LESSON PACKAGE

8

APPENDIX 1

EATWELL GUIDESource httpswwwgovukgovernmentpublicationsthe-eatwell-guide20

Crisp

s

Raisin

s

Frozen

peas

Lentils

Soya

drin

k

Co

us

Co

us

pasta

Wh

ole

wh

eat

Bag

els

Po

rridg

e

Low

fatso

ft cheese

Tun

a

Plain

nu

tsp

easC

hick

Semi

milk

skimm

ed

Ch

op

ped

tom

atoe

s

low

ersaltan

dsu

gar

Bean

s

Wh

ole

grain

cereal

Potato

es

Spag

hetti

Low

fatP

lainyo

gh

urt

Leanm

ince

Low

er fatsp

read

Sauce

Oil

Veg

Rice

Each serving (150g) contains

of an adultrsquos reference intakeTypical values (as sold) per 100g 697kJ 167kcal

Check the lab

el on

packag

ed fo

od

s

Energ

y1046kJ250kcal

Fat

Saturates

Sug

arsS

alt30g

13g34g

09g

1538

74

13Cho

ose fo

od

s low

er in fat salt and

sugars

Source P

ublic Health E

ngland in association with the W

elsh government Food S

tandards Scotland and the Food S

tandards Agency in N

orthern Irelandcopy

Crow

n copyright 2016

Use the E

atwell G

uide to help

you get a balance of healthier and

more sustainab

le food

It shows how

much of w

hat you eat overall should com

e from each food

group

Eatw

ell Guid

e

2000kcal 2500kcal = A

LL FO

OD

+ A

LL DR

INK

SP

er day

Eat less o

ften andin sm

all amo

unts

Choose low

er fat and

lower sugar options

Eat more beans and pulses 2 portions of sustainably

sourced fish per week one of w

hich is oily Eat less

red and processed meat

Potatoes bread rice pasta and other starchy carbohydrates

Choose w

holegrain or higher fibre versions with less added fat salt and sugar

Fruit and vegetables

Oil amp

spread

s

Eat at least 5 portions of a variety of fruit and vegetables every dayLO

WLO

WH

IGH

ME

D

Cho

ose unsaturated

oils

and use in sm

all amo

untsD

airy and alternativesB

eans pulses fish eggs meat and

other p

roteins

6-8a d

ay

Water lo

wer fat

milk sug

ar-free d

rinks including

tea and

coffee

all count

Limit fruit juice

andor smoothies

to a to

tal of

150ml a d

ay

FOOD PRIMARY LESSON PACKAGE

8

APPENDIX 1

EATWELL GUIDESource httpswwwgovukgovernmentpublicationsthe-eatwell-guide20

Crisp

s

Raisin

s

Frozen

peas

Lentils

Soya

drin

k

Co

us

Co

us

pasta

Wh

ole

wh

eat

Bag

els

Po

rridg

e

Low

fatso

ft cheese

Tun

a

Plain

nu

tsp

easC

hick

Semi

milk

skimm

ed

Ch

op

ped

tom

atoe

s

low

ersaltan

dsu

gar

Bean

s

Wh

ole

grain

cereal

Potato

es

Spag

hetti

Low

fatP

lainyo

gh

urt

Leanm

ince

Low

er fatsp

read

Sauce

Oil

Veg

Rice

Each serving (150g) contains

of an adultrsquos reference intakeTypical values (as sold) per 100g 697kJ 167kcal

Check the lab

el on

packag

ed fo

od

s

Energ

y1046kJ250kcal

Fat

Saturates

Sug

arsS

alt30g

13g34g

09g

1538

74

13Cho

ose fo

od

s low

er in fat salt and

sugars

Source P

ublic Health E

ngland in association with the W

elsh government Food S

tandards Scotland and the Food S

tandards Agency in N

orthern Irelandcopy

Crow

n copyright 2016

Use the E

atwell G

uide to help

you get a balance of healthier and

more sustainab

le food

It shows how

much of w

hat you eat overall should com

e from each food

group

Eatw

ell Guid

e

2000kcal 2500kcal = A

LL FO

OD

+ A

LL DR

INK

SP

er day

Eat less o

ften andin sm

all amo

unts

Choose low

er fat and

lower sugar options

Eat more beans and pulses 2 portions of sustainably

sourced fish per week one of w

hich is oily Eat less

red and processed meat

Potatoes bread rice pasta and other starchy carbohydrates

Choose w

holegrain or higher fibre versions with less added fat salt and sugar

Fruit and vegetables

Oil amp

spread

s

Eat at least 5 portions of a variety of fruit and vegetables every dayLO

WLO

WH

IGH

ME

D

Cho

ose unsaturated

oils

and use in sm

all amo

untsD

airy and alternativesB

eans pulses fish eggs meat and

other p

roteins

6-8a d

ay

Water lo

wer fat

milk sug

ar-free d

rinks including

tea and

coffee

all count

Limit fruit juice

andor smoothies

to a to

tal of

150ml a d

ay

FOOD PRIMARY LESSON PACKAGE

9

A N I N I T I A T I V E O F

APPENDIX 2

GARDENS OF OPPORTUNITY KENYAWhich crop should you grow in each garden Cut and stick your chosen food products from the next two pages Remember that you can put the same crop in more than one garden

Medicinal Garden

School Garden

Kitchen Garden

FOOD PRIMARY LESSON PACKAGE

10

A N I N I T I A T I V E O F

APPENDIX 3

CROP HEALTH BENEFITS

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Moringa leaves are highly rich in vitamins A B and C and highly nutritious for people and livestock

Ginger has a long tradition of being very effective in helping stomach problems and nausea relief and can boost the immune system

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Tomatoesare widely known for their outstanding antioxidant content which promote bone health They also have a good amount of vitamins C and E

Beetroot is exceptionally rich in calcium iron and vitamins A and C

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Carrots are rich in antioxidants that give cardiovascular benefits and anti-cancer benefits

Spinach helps protect people against stress bone problems and some forms of cancer

FOOD PRIMARY LESSON PACKAGE

11

A N I N I T I A T I V E O F

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Onions can help protect the heart and increase bone density

Cabbageis rich in antioxidants and anti-inflammatories which have been shown to help prevent many forms of cancer

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Garlic has been shown to lower blood pressure and help prevent heart disease

Cauliflower helps detox the body and is rich in anti-inflammatory nutrients such as vitamin K

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Kale can help lower cholesterol protect against many forms of cancer and help our bodies battle harmful toxins

Papayas are rich sources of antioxidants and can protect against colon cancer

FOOD PRIMARY LESSON PACKAGE

12

A N I N I T I A T I V E O F

USEFUL WEBSITES

In addition to the lesson plans share these resources with your pupils

Free The Childrenrsquos WE Villages Story wwwfreethechildrencoukour-development-model

WE Villagesrsquo Food Pillar wwwfreethechildrencoukinternational-programmingagriculture-and-food-security

Food and Agriculture Organization of the United Nations wwwfaoorgindex_enhtm

World Health Organization Nutrition and Food Security wwwwhointfoodsafetyareas_worknutritionen

Ryerson University Centre for Studies in Food Security wwwryersoncafoodsecurity

UK Government The Eatwell Guide httpswwwgovukgovernmentpublicationsthe-eatwell-guide

FOOD PRIMARY LESSON PACKAGE

10

A N I N I T I A T I V E O F

APPENDIX 3

CROP HEALTH BENEFITS

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Moringa leaves are highly rich in vitamins A B and C and highly nutritious for people and livestock

Ginger has a long tradition of being very effective in helping stomach problems and nausea relief and can boost the immune system

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Tomatoesare widely known for their outstanding antioxidant content which promote bone health They also have a good amount of vitamins C and E

Beetroot is exceptionally rich in calcium iron and vitamins A and C

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Carrots are rich in antioxidants that give cardiovascular benefits and anti-cancer benefits

Spinach helps protect people against stress bone problems and some forms of cancer

FOOD PRIMARY LESSON PACKAGE

11

A N I N I T I A T I V E O F

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Onions can help protect the heart and increase bone density

Cabbageis rich in antioxidants and anti-inflammatories which have been shown to help prevent many forms of cancer

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Garlic has been shown to lower blood pressure and help prevent heart disease

Cauliflower helps detox the body and is rich in anti-inflammatory nutrients such as vitamin K

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Kale can help lower cholesterol protect against many forms of cancer and help our bodies battle harmful toxins

Papayas are rich sources of antioxidants and can protect against colon cancer

FOOD PRIMARY LESSON PACKAGE

12

A N I N I T I A T I V E O F

USEFUL WEBSITES

In addition to the lesson plans share these resources with your pupils

Free The Childrenrsquos WE Villages Story wwwfreethechildrencoukour-development-model

WE Villagesrsquo Food Pillar wwwfreethechildrencoukinternational-programmingagriculture-and-food-security

Food and Agriculture Organization of the United Nations wwwfaoorgindex_enhtm

World Health Organization Nutrition and Food Security wwwwhointfoodsafetyareas_worknutritionen

Ryerson University Centre for Studies in Food Security wwwryersoncafoodsecurity

UK Government The Eatwell Guide httpswwwgovukgovernmentpublicationsthe-eatwell-guide

FOOD PRIMARY LESSON PACKAGE

11

A N I N I T I A T I V E O F

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Onions can help protect the heart and increase bone density

Cabbageis rich in antioxidants and anti-inflammatories which have been shown to help prevent many forms of cancer

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Garlic has been shown to lower blood pressure and help prevent heart disease

Cauliflower helps detox the body and is rich in anti-inflammatory nutrients such as vitamin K

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

1 Acre2 Acres

14 Acre

BoreholeMoringa Tree

Cauliflower

Tomatoes

Papaya

Ginger

Garlic

Mangoes

Onions

Beet Roots

Kale

Cabbage

Spinach

Carrots

Sorgum

Kale can help lower cholesterol protect against many forms of cancer and help our bodies battle harmful toxins

Papayas are rich sources of antioxidants and can protect against colon cancer

FOOD PRIMARY LESSON PACKAGE

12

A N I N I T I A T I V E O F

USEFUL WEBSITES

In addition to the lesson plans share these resources with your pupils

Free The Childrenrsquos WE Villages Story wwwfreethechildrencoukour-development-model

WE Villagesrsquo Food Pillar wwwfreethechildrencoukinternational-programmingagriculture-and-food-security

Food and Agriculture Organization of the United Nations wwwfaoorgindex_enhtm

World Health Organization Nutrition and Food Security wwwwhointfoodsafetyareas_worknutritionen

Ryerson University Centre for Studies in Food Security wwwryersoncafoodsecurity

UK Government The Eatwell Guide httpswwwgovukgovernmentpublicationsthe-eatwell-guide

FOOD PRIMARY LESSON PACKAGE

12

A N I N I T I A T I V E O F

USEFUL WEBSITES

In addition to the lesson plans share these resources with your pupils

Free The Childrenrsquos WE Villages Story wwwfreethechildrencoukour-development-model

WE Villagesrsquo Food Pillar wwwfreethechildrencoukinternational-programmingagriculture-and-food-security

Food and Agriculture Organization of the United Nations wwwfaoorgindex_enhtm

World Health Organization Nutrition and Food Security wwwwhointfoodsafetyareas_worknutritionen

Ryerson University Centre for Studies in Food Security wwwryersoncafoodsecurity

UK Government The Eatwell Guide httpswwwgovukgovernmentpublicationsthe-eatwell-guide