Developmental Lesson Plan

Teacher Candidate: Kylie Schempp & Roselyn Rodriguez Date: 11/15/17

Group Size: 16 Allotted Time: 2 classes, 40 minutes each Grade Level: 2nd grade

Subject or Topic: Plants We Can Eat

Common Core/PA Standard(s):

Science and Technology and Engineering education
- Standard- 3.1.4.A1.
- Classify plants according to the physical characteristics that they share.

Learning Targets/Objectives:
The second grade students will be introduced to the parts of the plants we eat by
viewing an assortment of organic and processed vegetables and will describe the
differences between them.

Assessment Approaches: Evidence:

1.thumbs up/ down 1.# of thumbs up
2. Checks class to see if they need help 2. Students will hand poster in of categorized
parts of plant
Assessment Scale:
Proficient 9-6 vegetables correctly categorized
Basic 5-3 vegetables correctly categorized
Below basic - 2-0 vegetables correctly categorized

Subject Matter/Content:
Prerequisites:
Prior knowledge of various types of vegetables
Know what organic and processed vegetables look like.
Key Vocabulary:
fruit - a seed surrounded by a fleshy part that we eat, such as apples, cucumbers,
tomatoes, squash
leaves - the part of the plant that gather light energy for photosynthesis, such as lettuce,
cabbage
stem - the part that supplies support for the plant, such as asparagus, celery
roots - the part of the plant that gets nourishment from the soil and anchors the plant to
the soil, such as carrots, radishes, parsnips and turnips
flower - the reproductive part of the plant that we eat, such as broccoli and cauliflower
seeds - plant part we can eat or plant into the ground to grow more crops, such as corn,
peas, oats

Content/Facts:
 Organic foods refers to food items that are produced, processed, packaged without
using chemicals such chronic diseases fruits and vegetables.
Advantages of organic foods are nutrients, toxin-free, taste, and the environment it
grows in.
It totally avoids GMOs (genetically modified organisms), and appears to have the
potential to lower the incidence of common conditions such as cancer, coronary heart
disease, allergies and hyperactivity in children.
Organic foods also have more vitamins and minerals that protects you.
According to the Daily Green, we get 7% of our calories from soft drinks, which are
not organic, then we do with vegetables.
So is eating organic food is good for everyone? All of your bodies need nutrients,
vitamins, and minerals to help keep us healthy. And by eating all of those in fruits and
vegetables makes it a tasty way to stay healthy.
While organic foods are foods that are produced without any chemicals, processed
foods are foods that are produced with chemicals like frozen vegetables, fish, berries,
oatmeal, and 100% whole-grain bread.
Some processed foods are considered junk food, which is high in fat and sugar and is
one of the leading causes for the soaring number of cases of type 2 diabetes, obesity,
heart disease, and tooth decay.
But not all processed foods are unhealthy. Many processed foods are just as nutritious
or in some cases even more nutritious than fresh foods that have been stored depending
on the manner in which they are processed.
Some healthy processed foods are soy milk, cereal, bread, orange juice, and tofu that
are fortified with calcium and are extremely useful to people who avoid milk products
because of allergies, personal preference, religion, etc. and is a good thing.
It is always important to read labels to distinguish what processed foods are good for
you and which are not.
Introduction/Activating/Launch Strategies:
The teacher will begin with a powerpoint that asks the questions, What kind of
vegetables have you eaten before? What are your favorite vegetables?
Then, the powerpoint goes on to talk about the different parts of plant that we eat, such
as the root, fruit, flower, leaf, stem and seed.
Development/Teaching Approaches
Day 1:
The students learn about the different parts of the plant we can eat through the
powerpoint.
They also get to be familiar with examples of vegetable that we eat from each part of
the plant.
After that, I will hand out a piece of poster paper, markers, and glue to each
group/table.
I will tell them to make 6 columns with each of them saying root, seed, stem, leaf,
flower, and fruit.
Their job is to use the pictures of the vegetables and categorize them under each
column.
At the end, each group presents to see if they have correctly categorized each
vegetable.
Day 2:
On day 2, the students will get handed an assortment of processed and organic carrots,
green beans, and peas.
I will also hand them an inquiry packet that they can use to write down their
observations of each vegetable.
They will need to figure out the differences between the processed and organic
vegetables.
They will discuss amongst their tables about what they are observing.
Closure/Summarizing Strategies:
We will refer back to the powerpoint and look at the conclusion questions, Which one
did you like the most? Are processed vegetables healthier than organic vegetables?
Why or why not?
When all questions are answered and everyone has gotten a chance to share what they
observed, I will hand out an extension sheet that will help the students get a better
understanding of what they learned about.
Accommodations/Differentiation:
ADHD
- Word bank for the extension sheet given as an assessment.
- Closer to the board when looking at the powerpoint
- Extra time on assignments
Materials/Resources:
- Poster paper
- Bag of pictured vegetables
- Forks
- Bowls
- Plates
- Organic carrots
- Processed carrots
- Organic peas
- Processed peas
- Organic green beans
- Processed green beans
- Markers
- Powerpoint
- Inquiry packet
- Extension worksheet
- Glue/tape
- Paper towels
- https://organic-foods-versus-processed-foods.wikispaces.com/

Reflective Response:
Report of Student Learning Target/Objectives Proficiency Levels
 Remediation Plan (if applicable)

Personal Reflection Questions

Additional reflection/thoughts