Who Wants to Be A Veggie-Naire?

We played this with a class of 32 fifth graders. They used the cups and baggies to take home all the leftovers they had not eaten to show their parents!
You need:• Whole and diced samples of 4-8 fruits or vegetables of about the same color, some familiar, some new to the children or class.• Paper plates.• Small cups.• Plastic baggies.Mary used rutabaga, turnip, parsnip, potato, apple, boniato and jicama – all white ones. Green leaves or yellow roots and fruits would also work.Show the whole ones, tell something about them and pass them around the room one by one along with a plate of diced samples for the children to taste. Pass a baggie, in case they want to spit it out.Divide the class into two groups, and arrange the chairs so there are at least 4-5 rows of 2-3 students with room for moving in a center or side aisle.Have numbered paper cups of each product. Keep a list of which one is in each number, and put the products in a different order for each team.The first row is “it” on each team. They each get a cup of sample to taste and identify. If they agree on an identity and it’s correct, they get 10 points. If they can’t agree, or don’t know, they can ask their “lifeline,” the second row. Or lifelines may be other teachers who don’t have the answer list. A correct answer with a lifeline earns 5 points; an incorrect answer earns no points.When the first row team presents an answer, they get up and run to the back. Each row moves up one row, and the new first row gets their sample. The game proceeds until all the samples have been tried.The team with the most points wins.To make it more TV game-like, I put the correct identity on one side of a numbered card, one card per envelope per team. As each row presented their answer, a helper opened the envelope, showed the card so the team was sure it was the right number (matched their cup), then read out or showed the correct answer.By CFFH reader Mary Keith
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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What Counts As Fruit