Lesson Plans and Activities for Teaching
Canada’s Food Guide
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Lesson Plans and Activities for Teaching
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Viewing 64 lesson plans
Traditional Foods
- The Teach Food First traditional food lessons were developed by a creative team from the homelands of the Coast Salish, Nuu-chah-nulth and Kwakwakaw’akw Families (as known as Vancouver Island).
- Consider reviewing the Foundational Knowledge document “Setting the Table” as a complement to the lesson plans.
- Consider connecting to your school district’s Indigenous Education team to support further application of BC curriculum’s First Principles of Learning and First Nations Perspective on Health and Wellness in your classroom.
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Traditional First Nations Foods Lesson Plans: Food is a gift (1 of 3)
Connects students to the gift of food - how the lands, forest and water gifts us our food and has for generations.
Grade Level: K to 2
Traditional Foods
Traditional First Nations Foods Lesson Plans: Gifts of the Peoples ( 3 of 3)
Supports students to connect and reflect on the food and land around them, to use culture pyramids to talk about food traditions, and to discuss the impacts of colonization on traditional local food systems.
Grade Level: 6 to 8
Traditional Foods
Traditional First Nations Foods Lesson Plans: Gifts of the Season ( 2 of 3)
Connects students to the season and traditional First Nations foods of the areas where they live.
Grade Level: 3 to 5
Traditional Foods
Learning from the Land Toolkit
This toolkit is a written compilation of resources and stories highlighting programs related to Indigenous plants and pedagogy within schools located in what is colonially known today as British Columbia, Canada.
Grade Level: All Grades
Traditional Foods
Math First People: Teacher Resource Guide
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods
Memory Game - Traditional Indigenous Foods
Create a list of traditional Indigenous foods from your community and play the memory game with a partner
Grade Level: 3 to 5
Traditional Foods Variety
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Setting the Table: Traditional First Nation Foods Lesson Plans
Provides teachers with foundational messages, additional resources, and learnings that complement the Traditional First Nations Lesson Plans
Grade Level: All Grades
Traditional Foods
Cooking Together
- When possible, support students with building age-appropriate food skills by providing hands-on opportunities to grow, prepare and cook foods. Not all students will have experience with cooking at home and will come to the classroom with different skill levels.
- With older students, explore activities that build skills in planning meals and snacks, such as brainstorming ideas for after-school snacks or creating a menu for a special meal. Avoid asking students to track and evaluate their own food intake – students’ access to nutritious foods will vary and these activities do not support developing a positive relationship with food.
- Avoid praising or comparing the foods students include in their planning (or actual lunch or snack), as students often have little control over the foods that are accessible to them. Questions like “Tell me more about the meal or snack you created?” can help to foster exploration and open dialogue. (To learn more: Guiding Principle 2: Consider the specific roles adults and children/students have in feeding and eating).
- When hands-on food activities are not possible, use activities that have students exploring a variety of foods and where they grow/come from, how we can eat them (e.g., raw, boiled, grilled, microwaved), and how they may be used in favourite foods or recipes.
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Exploring Our Drinks
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Grade Level: K to 2
Cooking Together More than Food Water and Other Beverages
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
Food Explorers
Provides inquiry-based activities to explore 16 different foods commonly found in BC using the senses, and by reading stories and journaling. Each lesson engages students in a class cooking and tasting opportunity, furthering food exploration.
Grade Level: K to 1
Cooking Together
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Each lesson engages students in a class cooking and tasting opportunity that reinforces food exploration. Students also explore how things grow and where food comes from.
Grade Level: 2 to 3
Cooking Together
Making Cheese
Explores cheese making process and allows students to put knowledge into action by making cheese
Grade Level: 3 to 5, 6 to 8
Cooking Together
Math First Peoples
Explores fractions through story and recipes using First Peoples perspectives and knowledge
Grade Level: 6 to 8
Cooking Together
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Stone Soup
Teaches about the importance of community when eating, growing and sharing food and how to prepare a basic nutritious soup
Grade Level: K to 2, 3 to 5
Cooking Together Eating Together
Yogurt Sundaes
Provides students with an opportunity to prepare and share a healthy snack
Grade Level: All Grades
Cooking Together Eating Together Enjoying Food
Eating Together
- Invite students to reflect on the social, emotional and health benefits of eating with others (e.g., Where or how might you eat with others? What do you like about eating with others?).
- Support opportunities for students to eat together in the school setting, both with their classmates and educators, if possible. Role modeling the enjoyment of eating/eating together supports the development of a positive relationship with food and eating for your students.
- Ensure that food and nutrition education is inclusive of students in families that do not/are not able to eat together (e.g., single-parent households, household members doing shift work) (To learn more: Guiding Principle 3: Connect to students’ lived experiences).
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Food Explorers
Provides inquiry-based activities to describe 16 different foods commonly found in BC using the senses, and by reading stories and journaling. Each lesson engages students in a class cooking/tasting opportunity followed by a class eating experience. Recipe cards can be sent home as a way to engage caregivers in food exploration.
Grade Level: K to 1
Eating Together
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Each lesson engages students in a class cooking/tasting opportunity followed by a class eating experience. The development of competent eating skills and how to talk about food in a neutral way is also highlighted.
Grade Level: 2 to 3
Eating Together
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Science First Peoples
Explores the idea of place as it relates to First Peoples’
traditional knowledge about plants and how to make tea using local plants
Grade Level: 6 to 8
Eating Together
Stone Soup
Teaches about the importance of community when eating, growing and sharing food and how to prepare a basic nutritious soup
Grade Level: K to 2, 3 to 5
Cooking Together Eating Together
Yogurt Sundaes
Provides students with an opportunity to prepare and share a healthy snack
Grade Level: All Grades
Cooking Together Eating Together Enjoying Food
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Food Explorers
Provides inquiry-based activities through 16 food-based lessons. The Food Explorers program will expose students to concrete, first-hand experiences with food, focusing on the mysteries of tastes, textures and colours of food. The goal of this program is to encourage students to try new
foods and to eat a wide variety of foods.
A 30-minute self-paced workshop is available to familiarize teachers with the program and free materials.
Grade Level: K to 1
Enjoying Food
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Through food exploration, students celebrate and share foods that hold cultural, social or personal significance to them.
A classroom environment is created where food is discussed in a culturally safe and inclusive way in order to foster a positive relationship with food.
A 45-minute self-paced workshop is available to familiarize teachers with the program and free materials.
Grade Level: 2 to 3
Enjoying Food
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Mindful Eating
Explores the concept of mindfulness and provides an opportunity to participate in a mindful eating activity
Grade Level: 3 to 5, 6 to 8
Enjoying Food
Yogurt Sundaes
Provides students with an opportunity to prepare and share a healthy snack
Grade Level: All Grades
Cooking Together Eating Together Enjoying Food
Marketing
- Explore with older students how they can critically analyze food advertisements and media messages and assess how portrayals of body ideals can be harmful.
- Consider discussion and activities that investigate and evaluate the quality of food and nutrition information. Assist older students with identifying reliable and evidence-based sources of advice (e.g., Is it from a credible source? Is it trying to get you to buy something? Does it sound too good to be true? Does it offer “one type of eating fits all” advice?
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
Looking at Food Advertising
Introduces students to the ways in which advertising can affect their food choices
Grade Level: 6 to 8
Marketing
Looks Good Enough to Eat
Looks at the different food photography techniques used to make foods appealing in advertisements
Grade Level: 6 to 8
Marketing
Mindful Eating
- Provide opportunities for students to experience the aromas, textures, flavours and tastes of their foods. Have students describe foods using their senses – what they look, smell, feel and taste like—to connect to the eating experience. Encourage students to say “yes please” or “no thank you” instead of negative comments such as “yuck” or “gross”.
- Allow students to listen and trust their internal body cues to guide how much to eat, rather than relying on external cues (e.g., portion size). Not commenting on how much students may eat or the order in which they eat their food can help them feel more relaxed at meal or snack times and can lead to better eating outcomes in the long run. To learn more: Guiding Principle 2: Consider the specific roles adults and children/students have in feeding and eating.
- Advocate as needed to ensure students are provided enough time to eat. Provide a safe and positive eating environment where students can sit down to eat with their classmates.
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Case Studies
Examines personal and external factors that influence people's food and beverages choices.
Grade Level: 6 to 8
Mindful Eating More than Food
Herbilicious Poetry
Explores herbs using the senses, poetry, and hands-on food activities.
Grade Level: 3 to 5, 6 to 8
Mindful Eating
Mindful Eating Lesson Plan
Introduces the concept of mindfulness using hands-on activities and encourages students to reflect on barriers and ideas to support mindful eating at school.
Grade Level: 6 to 8
Mindful Eating
More Than Food
- Where, when, why, how and who you eat with are also important parts of eating. Recognize that food contributes to students’ social and mental wellness, in addition to physical health.
- Food can have great personal meaning to students and is more than just the nutrients it provides. Explore with students the influence family, culture and tradition have on the foods they eat and enjoy. Remember to be positive and inclusive as students may experience different circumstances, many of which are out of their control (To learn more: Guiding Principle 1: Take a positive and inclusive approach to food and eating).
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Exploring Our Drinks
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Grade Level: K to 2
Cooking Together More than Food Water and Other Beverages
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Exploring the Role of Water
This lesson activity encourages students to explore the importance of water for all living things, and to reflect on the role water plays in our food system.
Grade Level: 3 to 5
More than Food Water and Other Beverages
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Water in the Media
This lesson examines media influences on drinking beverages, and how students can use the information they learn to educate their peers about the importance of hydration.
Grade Level: 6 to 8
More than Food Water and Other Beverages
Case Studies
Examines personal and external factors that influence people's food and beverages choices.
Grade Level: 6 to 8
Mindful Eating More than Food
Math First People: Teacher Resource Guide
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Protein Foods
- Provide students with opportunities to explore and become more familiar with foods found in the protein foods grouping (e.g., fish, eggs, beans, peas, lentils, meats, nuts and seeds, dairy products and tofu). Focus on food exploration, rather than teaching students about protein as a nutrient or what it does in the body. To learn more: Tips for teaching and talking to students about food and nutrition.)
- Canada’s food guide encourages eating more foods that come from plants. Help students become more familiar with plant-based foods in the protein food grouping without emphasizing or judging individual food choices. (To learn more: FAQ: Canada’s food guide promotes eating more plant-based foods. Does this mean we shouldn’t eat animal-based foods?)
- If teaching about nutrients to older students, apply the guiding principles and neutrally discuss nutrient roles in the body, connecting them to foods and their groupings (e.g., proteins are the main building blocks of every cell in the body; and can be found in meats such as beef, chicken, deer; and in fish, shellfish, eggs, milk and soy beverage, legumes, tofu, nuts and seeds).
BC at the Table: Dairy
Supports learning about BC's local food and food systems, following the story of dairy.
Grade Level: 6 to 8
Protein Foods
BC at the Table: Salmon
Supports learning about BC's local food and food systems, following the story of salmon.
Grade Level: 6 to 8
Protein Foods
Food Explorers Sample Lesson: Beans
Provides inquiry-based activities to describe and explore beans using the senses, and by reading stories and journaling.
Grade Level: K to 1
Protein Foods
Food Explorers Sample Lesson: Cheese
Provides inquiry-based activities to describe and explore cheese using the senses, and by reading stories and journaling.
Grade Level: K to 1
Protein Foods
Food for Us
Provides inquiry-based activities as students explore beans, meat, milk, nuts, seeds, eggs, and more. Concepts integrate into how things grow and where these foods come from.
Grade Level: 2 to 3
Protein Foods
Math First People: Teacher Resource Guide
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Virtual scavenger hunt Through BC’s Agriculture Commodities
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
Grade Level: 6 to 8
Protein Foods Vegetables and Fruits Whole Grain Foods
Variety
- Provide opportunities for students to explore and become more familiar with a variety of foods found in Canada’s food guide.
- The Canada’s Food Guide Plate visual is not meant to be prescriptive. Avoid using the plate visual to instruct children about the types or amounts of foods they “should” eat. (To learn more: Guiding Principle 2: Consider the specific roles adults and children/students have in feeding and eating and the FAQ: Is Canada’s food guide only the plate image? for more information.)
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
BC At the Table
Provides an introduction to student inquiry about BC's food system and how we produce, process, distribute, and acquire local food
Grade Level: 6 to 8
Variety
Food Explorers
Provides inquiry-based activities to describe 16 different foods commonly found in BC using the senses, and by reading stories and journaling.
Grade Level: K to 1
Variety
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Through food exploration, students learn about a variety of foods, how things grow, and where their food comes from.
Grade Level: 2 to 3
Variety
Little Riddles
In this lesson, students will explore food and develop language arts skills by creating and sharing riddles.
Grade Level: K to 2
Variety
Memory Game - Traditional Indigenous Foods
Create a list of traditional Indigenous foods from your community and play the memory game with a partner
Grade Level: 3 to 5
Traditional Foods Variety
What am I? Food Literacy Activity
An inquiry-based food activity that supports students with building food literacy skills by reflecting on food's physical properties, where it comes from, and how it's prepared and eaten.
Grade Level: K to 2, 3 to 5
Variety
Vegetables and fruits
- Provide opportunities for students to explore and experience vegetables and fruit through a variety of activities – this could include reading a book, learning about where or how they are grown, or a pressure-free tasting opportunity.
- If possible, aim to offer hands-on experiences with growing, harvesting and preparing vegetables and fruits so that students can build their food skills.
- Explore all forms of vegetables and fruits with your students including fresh, frozen, canned, and dried. (To learn more: FAQ Is Canada’s food guide affordable for students and their families?
- If teaching about nutrients to older students, apply the guiding principles and neutrally discuss nutrient roles in the body, connecting them to foods and their groupings (e.g., fibre aids in digestion and can be found in vegetables and fruit).
Alex's First Seed
An electronic book that explores seeds, compost and fertilizer
Grade Level: K to 2, 3 to 5
Vegetables and Fruits
BC Agriculture in the Classroom Fresh Stories: Vegetables and Fruit
Fresh Stories provide fun educational activities for educators to teach students about fresh vegetables and fruits
Grade Level: All Grades
Vegetables and Fruits
BC at the Table: Produce
BC At The Table is intended to show how food is produced, processed, distributed and accessed in BC and inspire students to buy BC foods and support local farmers. It consists of four video segments that can be watched separately in shorter classroom sessions or together in one longer session.
Grade Level: 6 to 8
Vegetables and Fruits
Blossom's Big Job - Book
An electronic book about bees and pollination with an accompanying workbook
Grade Level: K to 2
Vegetables and Fruits
Blossom's Big Job - Lesson Plan
Blossom's Big Job Lesson Plan
Grade Level: K to 2
Vegetables and Fruits
Edible Parts of Plant - Poster
Edible parts of a plant poster
Grade Level: 3 to 5
Vegetables and Fruits
Edible Parts of Plant - Video
A video by a registered dietitian describing the edible parts of a plant. Accompanying poster and worksheet
Grade Level: 3 to 5
Vegetables and Fruits
Edible Parts of Plant - Worksheet
Edible parts of a plant worksheet
Grade Level: 3 to 5
Vegetables and Fruits
Farm to School BC Crop Planning Guide
Looking for a guide to help you plan your school garden? Farm to School BC has developed a crop planning guide for school gardens that shifts traditional planting times to align with the school year
Grade Level: K to 2
Vegetables and Fruits
Food Explorers Sample Lesson: Apples
Provides inquiry-based activities to describe and explore apples using the senses, and by reading stories and journaling.
Grade Level: K to 1
Vegetables and Fruits
Food for Us
Provides inquiry-based activities to learn about vegetables and fruits, many of which are common to BC. Concepts integrate into how these foods grow and where they come from.
Grade Level: 2 to 3
Vegetables and Fruits
Fortune Teller
School Children's game that shares fun facts about agriculture.
Grade Level: 3 to 5
Vegetables and Fruits
Picture Perfect Potatoes
A Spuds in Tubs program unit for middle school students using a project-based learning approach
Grade Level: 6 to 8
Vegetables and Fruits
Saving Garden Seeds
In this hands-on lesson, students will learn about the importance of seed saving and practice saving seeds from the school or home garden
Grade Level: 3 to 5, 6 to 8
Vegetables and Fruits
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Virtual scavenger hunt Through BC’s Agriculture Commodities
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
Grade Level: 6 to 8
Protein Foods Vegetables and Fruits Whole Grain Foods
Water and Other Beverages
- Focus on the exploration of water and other nutrient-rich beverages through a variety of activities. For example, learning about water sources, how water is used in food and eating, exploring where beverages come from/how they are made.
- Canada’s food guide promotes water as the drink of choice but also recommends other beverages (milk, fortified soy beverages) as nutrient-rich options. Include a variety of beverage options in your teaching. (Refer to FAQ: Is milk still a part of Canada's food guide?)
- No one food or beverage alone is unhealthy. Having sugary drinks such as pop once in a while won’t affect overall health. However, when they replace other nutritious foods often, it can increase the risk of health problems over time. Schools can support students by providing water and other nutrient-rich beverages, teaching older students to critically analyze how beverages are advertised, as well as restricting the marketing of sugary drinks in the school setting.
- If talking about sugary drinks, aim to refer to them neutrally. We may offer sugary drinks in smaller amounts, but they can still be described as "soda drinks", instead of as “bad”, “junk” or "treat". These labels can increase students' interest in sugary drinks and do not help them become more familiar with drinks lower in added sugar. To learn more: Is Sugar Unhealthy for Children? (VCH)
- Recognize that not all students will have access to safe and affordable drinking water (or nutrient-rich beverages) and other beverage options may be more accessible for your students. (To learn more: Guiding Principle 1: Take a positive and inclusive approach to food and eating)
Exploring Our Drinks
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Grade Level: K to 2
Cooking Together More than Food Water and Other Beverages
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Exploring the Role of Water
This lesson activity encourages students to explore the importance of water for all living things, and to reflect on the role water plays in our food system.
Grade Level: 3 to 5
More than Food Water and Other Beverages
Water in the Media
This lesson examines media influences on drinking beverages, and how students can use the information they learn to educate their peers about the importance of hydration.
Grade Level: 6 to 8
More than Food Water and Other Beverages
Math First Peoples
Mini-Unit: Water-Keepers I and Mini-Unit: Water-Keepers II
Grade Level: 6 to 8
Water and Other Beverages
Science First Peoples
Unit 8: Ocean Connections
Grade Level: 6 to 8
Water and Other Beverages
Whole Grain Foods
- Provide opportunities for students to explore and become more familiar with different types of whole-grain foods (e.g., brown or wild rice, oats, bulgur, whole grain pasta, whole-grain bread).
- Focus on food exploration (e.g., where these foods come from and how they are prepared and eaten) and sensory aspects of whole grains (e.g., flavour, texture) instead of the health benefits of whole grains. To learn more: Teaching and talking to students about food and nutrition.)
- If teaching about nutrients to older students, apply the guiding principles and neutrally discuss nutrient roles in the body, connecting them to foods and their groupings (e.g., fibre aids in digestion and can be found in whole grains).
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
BC at the Table: Grains
BC At The Table is intended to show how food is produced, processed, distributed and accessed in BC and inspire students to buy BC foods and support local farmers. It consists of four video segments that can be watched separately in shorter classroom sessions or together in one longer session.
Grade Level: 7 to 8
Whole Grain Foods
Food Explorers Sample Lesson: Cereal
Provides inquiry-based activities to describe and explore cereal using the senses, and by reading stories and journaling.
Grade Level: K to 1
Whole Grain Foods
Food for Us
Provides inquiry-based activities to learn about grains, cereals, breads, and more. Concepts integrate into how these foods grow or are made, and where they come from.
Grade Level: 2 to 3
Whole Grain Foods
Math First Peoples
Mini-Unit: Cooking with Fractions
Grade Level: 6 to 8
Whole Grain Foods
Virtual scavenger hunt Through BC’s Agriculture Commodities
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
Grade Level: 6 to 8
Protein Foods Vegetables and Fruits Whole Grain Foods
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Viewing 64 lesson plans
Traditional Foods
- The Teach Food First traditional food lessons were developed by a creative team from the homelands of the Coast Salish, Nuu-chah-nulth and Kwakwakaw’akw Families (as known as Vancouver Island).
- Consider reviewing the Foundational Knowledge document “Setting the Table” as a complement to the lesson plans.
- Consider connecting to your school district’s Indigenous Education team to support further application of BC curriculum’s First Principles of Learning and First Nations Perspective on Health and Wellness in your classroom.
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Traditional First Nations Foods Lesson Plans: Food is a gift (1 of 3)
Connects students to the gift of food - how the lands, forest and water gifts us our food and has for generations.
Grade Level: K to 2
Traditional Foods
Traditional First Nations Foods Lesson Plans: Gifts of the Peoples ( 3 of 3)
Supports students to connect and reflect on the food and land around them, to use culture pyramids to talk about food traditions, and to discuss the impacts of colonization on traditional local food systems.
Grade Level: 6 to 8
Traditional Foods
Traditional First Nations Foods Lesson Plans: Gifts of the Season ( 2 of 3)
Connects students to the season and traditional First Nations foods of the areas where they live.
Grade Level: 3 to 5
Traditional Foods
Learning from the Land Toolkit
This toolkit is a written compilation of resources and stories highlighting programs related to Indigenous plants and pedagogy within schools located in what is colonially known today as British Columbia, Canada.
Grade Level: All Grades
Traditional Foods
Math First People: Teacher Resource Guide
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods
Memory Game - Traditional Indigenous Foods
Create a list of traditional Indigenous foods from your community and play the memory game with a partner
Grade Level: 3 to 5
Traditional Foods Variety
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Setting the Table: Traditional First Nation Foods Lesson Plans
Provides teachers with foundational messages, additional resources, and learnings that complement the Traditional First Nations Lesson Plans
Grade Level: All Grades
Traditional Foods
Cooking Together
- When possible, support students with building age-appropriate food skills by providing hands-on opportunities to grow, prepare and cook foods. Not all students will have experience with cooking at home and will come to the classroom with different skill levels.
- With older students, explore activities that build skills in planning meals and snacks, such as brainstorming ideas for after-school snacks or creating a menu for a special meal. Avoid asking students to track and evaluate their own food intake – students’ access to nutritious foods will vary and these activities do not support developing a positive relationship with food.
- Avoid praising or comparing the foods students include in their planning (or actual lunch or snack), as students often have little control over the foods that are accessible to them. Questions like “Tell me more about the meal or snack you created?” can help to foster exploration and open dialogue. (To learn more: Guiding Principle 2: Consider the specific roles adults and children/students have in feeding and eating).
- When hands-on food activities are not possible, use activities that have students exploring a variety of foods and where they grow/come from, how we can eat them (e.g., raw, boiled, grilled, microwaved), and how they may be used in favourite foods or recipes.
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Exploring Our Drinks
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Grade Level: K to 2
Cooking Together More than Food Water and Other Beverages
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
Food Explorers
Provides inquiry-based activities to explore 16 different foods commonly found in BC using the senses, and by reading stories and journaling. Each lesson engages students in a class cooking and tasting opportunity, furthering food exploration.
Grade Level: K to 1
Cooking Together
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Each lesson engages students in a class cooking and tasting opportunity that reinforces food exploration. Students also explore how things grow and where food comes from.
Grade Level: 2 to 3
Cooking Together
Making Cheese
Explores cheese making process and allows students to put knowledge into action by making cheese
Grade Level: 3 to 5, 6 to 8
Cooking Together
Math First Peoples
Explores fractions through story and recipes using First Peoples perspectives and knowledge
Grade Level: 6 to 8
Cooking Together
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Stone Soup
Teaches about the importance of community when eating, growing and sharing food and how to prepare a basic nutritious soup
Grade Level: K to 2, 3 to 5
Cooking Together Eating Together
Yogurt Sundaes
Provides students with an opportunity to prepare and share a healthy snack
Grade Level: All Grades
Cooking Together Eating Together Enjoying Food
Eating Together
- Invite students to reflect on the social, emotional and health benefits of eating with others (e.g., Where or how might you eat with others? What do you like about eating with others?).
- Support opportunities for students to eat together in the school setting, both with their classmates and educators, if possible. Role modeling the enjoyment of eating/eating together supports the development of a positive relationship with food and eating for your students.
- Ensure that food and nutrition education is inclusive of students in families that do not/are not able to eat together (e.g., single-parent households, household members doing shift work) (To learn more: Guiding Principle 3: Connect to students’ lived experiences).
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Food Explorers
Provides inquiry-based activities to describe 16 different foods commonly found in BC using the senses, and by reading stories and journaling. Each lesson engages students in a class cooking/tasting opportunity followed by a class eating experience. Recipe cards can be sent home as a way to engage caregivers in food exploration.
Grade Level: K to 1
Eating Together
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Each lesson engages students in a class cooking/tasting opportunity followed by a class eating experience. The development of competent eating skills and how to talk about food in a neutral way is also highlighted.
Grade Level: 2 to 3
Eating Together
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Science First Peoples
Explores the idea of place as it relates to First Peoples’
traditional knowledge about plants and how to make tea using local plants
Grade Level: 6 to 8
Eating Together
Stone Soup
Teaches about the importance of community when eating, growing and sharing food and how to prepare a basic nutritious soup
Grade Level: K to 2, 3 to 5
Cooking Together Eating Together
Yogurt Sundaes
Provides students with an opportunity to prepare and share a healthy snack
Grade Level: All Grades
Cooking Together Eating Together Enjoying Food
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Food Explorers
Provides inquiry-based activities through 16 food-based lessons. The Food Explorers program will expose students to concrete, first-hand experiences with food, focusing on the mysteries of tastes, textures and colours of food. The goal of this program is to encourage students to try new
foods and to eat a wide variety of foods.
A 30-minute self-paced workshop is available to familiarize teachers with the program and free materials.
Grade Level: K to 1
Enjoying Food
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Through food exploration, students celebrate and share foods that hold cultural, social or personal significance to them.
A classroom environment is created where food is discussed in a culturally safe and inclusive way in order to foster a positive relationship with food.
A 45-minute self-paced workshop is available to familiarize teachers with the program and free materials.
Grade Level: 2 to 3
Enjoying Food
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Mindful Eating
Explores the concept of mindfulness and provides an opportunity to participate in a mindful eating activity
Grade Level: 3 to 5, 6 to 8
Enjoying Food
Yogurt Sundaes
Provides students with an opportunity to prepare and share a healthy snack
Grade Level: All Grades
Cooking Together Eating Together Enjoying Food
Marketing
- Explore with older students how they can critically analyze food advertisements and media messages and assess how portrayals of body ideals can be harmful.
- Consider discussion and activities that investigate and evaluate the quality of food and nutrition information. Assist older students with identifying reliable and evidence-based sources of advice (e.g., Is it from a credible source? Is it trying to get you to buy something? Does it sound too good to be true? Does it offer “one type of eating fits all” advice?
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
Looking at Food Advertising
Introduces students to the ways in which advertising can affect their food choices
Grade Level: 6 to 8
Marketing
Looks Good Enough to Eat
Looks at the different food photography techniques used to make foods appealing in advertisements
Grade Level: 6 to 8
Marketing
Mindful Eating
- Provide opportunities for students to experience the aromas, textures, flavours and tastes of their foods. Have students describe foods using their senses – what they look, smell, feel and taste like—to connect to the eating experience. Encourage students to say “yes please” or “no thank you” instead of negative comments such as “yuck” or “gross”.
- Allow students to listen and trust their internal body cues to guide how much to eat, rather than relying on external cues (e.g., portion size). Not commenting on how much students may eat or the order in which they eat their food can help them feel more relaxed at meal or snack times and can lead to better eating outcomes in the long run. To learn more: Guiding Principle 2: Consider the specific roles adults and children/students have in feeding and eating.
- Advocate as needed to ensure students are provided enough time to eat. Provide a safe and positive eating environment where students can sit down to eat with their classmates.
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Case Studies
Examines personal and external factors that influence people's food and beverages choices.
Grade Level: 6 to 8
Mindful Eating More than Food
Herbilicious Poetry
Explores herbs using the senses, poetry, and hands-on food activities.
Grade Level: 3 to 5, 6 to 8
Mindful Eating
Mindful Eating Lesson Plan
Introduces the concept of mindfulness using hands-on activities and encourages students to reflect on barriers and ideas to support mindful eating at school.
Grade Level: 6 to 8
Mindful Eating
More Than Food
- Where, when, why, how and who you eat with are also important parts of eating. Recognize that food contributes to students’ social and mental wellness, in addition to physical health.
- Food can have great personal meaning to students and is more than just the nutrients it provides. Explore with students the influence family, culture and tradition have on the foods they eat and enjoy. Remember to be positive and inclusive as students may experience different circumstances, many of which are out of their control (To learn more: Guiding Principle 1: Take a positive and inclusive approach to food and eating).
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Exploring Our Drinks
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Grade Level: K to 2
Cooking Together More than Food Water and Other Beverages
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Exploring the Role of Water
This lesson activity encourages students to explore the importance of water for all living things, and to reflect on the role water plays in our food system.
Grade Level: 3 to 5
More than Food Water and Other Beverages
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
The People I Like to Eat With
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with
Grade Level: K to 2
Enjoying Food Mindful Eating More than Food Traditional Foods
Water in the Media
This lesson examines media influences on drinking beverages, and how students can use the information they learn to educate their peers about the importance of hydration.
Grade Level: 6 to 8
More than Food Water and Other Beverages
Case Studies
Examines personal and external factors that influence people's food and beverages choices.
Grade Level: 6 to 8
Mindful Eating More than Food
Math First People: Teacher Resource Guide
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods
Meals Then and Now
Explores how meals have changed over two or three generations by interviewing their parents and grandparents
Grade Level: 3 to 5, 6 to 8
Cooking Together Eating Together Enjoying Food More than Food
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Protein Foods
- Provide students with opportunities to explore and become more familiar with foods found in the protein foods grouping (e.g., fish, eggs, beans, peas, lentils, meats, nuts and seeds, dairy products and tofu). Focus on food exploration, rather than teaching students about protein as a nutrient or what it does in the body. To learn more: Tips for teaching and talking to students about food and nutrition.)
- Canada’s food guide encourages eating more foods that come from plants. Help students become more familiar with plant-based foods in the protein food grouping without emphasizing or judging individual food choices. (To learn more: FAQ: Canada’s food guide promotes eating more plant-based foods. Does this mean we shouldn’t eat animal-based foods?)
- If teaching about nutrients to older students, apply the guiding principles and neutrally discuss nutrient roles in the body, connecting them to foods and their groupings (e.g., proteins are the main building blocks of every cell in the body; and can be found in meats such as beef, chicken, deer; and in fish, shellfish, eggs, milk and soy beverage, legumes, tofu, nuts and seeds).
BC at the Table: Dairy
Supports learning about BC's local food and food systems, following the story of dairy.
Grade Level: 6 to 8
Protein Foods
BC at the Table: Salmon
Supports learning about BC's local food and food systems, following the story of salmon.
Grade Level: 6 to 8
Protein Foods
Food Explorers Sample Lesson: Beans
Provides inquiry-based activities to describe and explore beans using the senses, and by reading stories and journaling.
Grade Level: K to 1
Protein Foods
Food Explorers Sample Lesson: Cheese
Provides inquiry-based activities to describe and explore cheese using the senses, and by reading stories and journaling.
Grade Level: K to 1
Protein Foods
Food for Us
Provides inquiry-based activities as students explore beans, meat, milk, nuts, seeds, eggs, and more. Concepts integrate into how things grow and where these foods come from.
Grade Level: 2 to 3
Protein Foods
Math First People: Teacher Resource Guide
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Virtual scavenger hunt Through BC’s Agriculture Commodities
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
Grade Level: 6 to 8
Protein Foods Vegetables and Fruits Whole Grain Foods
Variety
- Provide opportunities for students to explore and become more familiar with a variety of foods found in Canada’s food guide.
- The Canada’s Food Guide Plate visual is not meant to be prescriptive. Avoid using the plate visual to instruct children about the types or amounts of foods they “should” eat. (To learn more: Guiding Principle 2: Consider the specific roles adults and children/students have in feeding and eating and the FAQ: Is Canada’s food guide only the plate image? for more information.)
Creating a Special Event Menu
Encourages students to reflect on food traditions and special occasions that are meaningful to them
Grade Level: 6 to 8
Cooking Together Eating Together Enjoying Food More than Food Variety
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Recipe Exploration
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Grade Level: 6 to 8
Cooking Together Marketing More than Food Variety
BC At the Table
Provides an introduction to student inquiry about BC's food system and how we produce, process, distribute, and acquire local food
Grade Level: 6 to 8
Variety
Food Explorers
Provides inquiry-based activities to describe 16 different foods commonly found in BC using the senses, and by reading stories and journaling.
Grade Level: K to 1
Variety
Food for Us
Provides inquiry-based activities through 8 food-based lessons. Through food exploration, students learn about a variety of foods, how things grow, and where their food comes from.
Grade Level: 2 to 3
Variety
Little Riddles
In this lesson, students will explore food and develop language arts skills by creating and sharing riddles.
Grade Level: K to 2
Variety
Memory Game - Traditional Indigenous Foods
Create a list of traditional Indigenous foods from your community and play the memory game with a partner
Grade Level: 3 to 5
Traditional Foods Variety
What am I? Food Literacy Activity
An inquiry-based food activity that supports students with building food literacy skills by reflecting on food's physical properties, where it comes from, and how it's prepared and eaten.
Grade Level: K to 2, 3 to 5
Variety
Vegetables and fruits
- Provide opportunities for students to explore and experience vegetables and fruit through a variety of activities – this could include reading a book, learning about where or how they are grown, or a pressure-free tasting opportunity.
- If possible, aim to offer hands-on experiences with growing, harvesting and preparing vegetables and fruits so that students can build their food skills.
- Explore all forms of vegetables and fruits with your students including fresh, frozen, canned, and dried. (To learn more: FAQ Is Canada’s food guide affordable for students and their families?
- If teaching about nutrients to older students, apply the guiding principles and neutrally discuss nutrient roles in the body, connecting them to foods and their groupings (e.g., fibre aids in digestion and can be found in vegetables and fruit).
Alex's First Seed
An electronic book that explores seeds, compost and fertilizer
Grade Level: K to 2, 3 to 5
Vegetables and Fruits
BC Agriculture in the Classroom Fresh Stories: Vegetables and Fruit
Fresh Stories provide fun educational activities for educators to teach students about fresh vegetables and fruits
Grade Level: All Grades
Vegetables and Fruits
BC at the Table: Produce
BC At The Table is intended to show how food is produced, processed, distributed and accessed in BC and inspire students to buy BC foods and support local farmers. It consists of four video segments that can be watched separately in shorter classroom sessions or together in one longer session.
Grade Level: 6 to 8
Vegetables and Fruits
Blossom's Big Job - Book
An electronic book about bees and pollination with an accompanying workbook
Grade Level: K to 2
Vegetables and Fruits
Blossom's Big Job - Lesson Plan
Blossom's Big Job Lesson Plan
Grade Level: K to 2
Vegetables and Fruits
Edible Parts of Plant - Poster
Edible parts of a plant poster
Grade Level: 3 to 5
Vegetables and Fruits
Edible Parts of Plant - Video
A video by a registered dietitian describing the edible parts of a plant. Accompanying poster and worksheet
Grade Level: 3 to 5
Vegetables and Fruits
Edible Parts of Plant - Worksheet
Edible parts of a plant worksheet
Grade Level: 3 to 5
Vegetables and Fruits
Farm to School BC Crop Planning Guide
Looking for a guide to help you plan your school garden? Farm to School BC has developed a crop planning guide for school gardens that shifts traditional planting times to align with the school year
Grade Level: K to 2
Vegetables and Fruits
Food Explorers Sample Lesson: Apples
Provides inquiry-based activities to describe and explore apples using the senses, and by reading stories and journaling.
Grade Level: K to 1
Vegetables and Fruits
Food for Us
Provides inquiry-based activities to learn about vegetables and fruits, many of which are common to BC. Concepts integrate into how these foods grow and where they come from.
Grade Level: 2 to 3
Vegetables and Fruits
Fortune Teller
School Children's game that shares fun facts about agriculture.
Grade Level: 3 to 5
Vegetables and Fruits
Picture Perfect Potatoes
A Spuds in Tubs program unit for middle school students using a project-based learning approach
Grade Level: 6 to 8
Vegetables and Fruits
Saving Garden Seeds
In this hands-on lesson, students will learn about the importance of seed saving and practice saving seeds from the school or home garden
Grade Level: 3 to 5, 6 to 8
Vegetables and Fruits
Science First Peoples: Teacher Resource Guide
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place
Grade Level: 6 to 8
More than Food Protein Foods Traditional Foods Vegetables and Fruits
Virtual scavenger hunt Through BC’s Agriculture Commodities
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
Grade Level: 6 to 8
Protein Foods Vegetables and Fruits Whole Grain Foods
Water and Other Beverages
- Focus on the exploration of water and other nutrient-rich beverages through a variety of activities. For example, learning about water sources, how water is used in food and eating, exploring where beverages come from/how they are made.
- Canada’s food guide promotes water as the drink of choice but also recommends other beverages (milk, fortified soy beverages) as nutrient-rich options. Include a variety of beverage options in your teaching. (Refer to FAQ: Is milk still a part of Canada's food guide?)
- No one food or beverage alone is unhealthy. Having sugary drinks such as pop once in a while won’t affect overall health. However, when they replace other nutritious foods often, it can increase the risk of health problems over time. Schools can support students by providing water and other nutrient-rich beverages, teaching older students to critically analyze how beverages are advertised, as well as restricting the marketing of sugary drinks in the school setting.
- If talking about sugary drinks, aim to refer to them neutrally. We may offer sugary drinks in smaller amounts, but they can still be described as "soda drinks", instead of as “bad”, “junk” or "treat". These labels can increase students' interest in sugary drinks and do not help them become more familiar with drinks lower in added sugar. To learn more: Is Sugar Unhealthy for Children? (VCH)
- Recognize that not all students will have access to safe and affordable drinking water (or nutrient-rich beverages) and other beverage options may be more accessible for your students. (To learn more: Guiding Principle 1: Take a positive and inclusive approach to food and eating)
Exploring Our Drinks
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Grade Level: K to 2
Cooking Together More than Food Water and Other Beverages
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
Exploring the Role of Water
This lesson activity encourages students to explore the importance of water for all living things, and to reflect on the role water plays in our food system.
Grade Level: 3 to 5
More than Food Water and Other Beverages
Water in the Media
This lesson examines media influences on drinking beverages, and how students can use the information they learn to educate their peers about the importance of hydration.
Grade Level: 6 to 8
More than Food Water and Other Beverages
Math First Peoples
Mini-Unit: Water-Keepers I and Mini-Unit: Water-Keepers II
Grade Level: 6 to 8
Water and Other Beverages
Science First Peoples
Unit 8: Ocean Connections
Grade Level: 6 to 8
Water and Other Beverages
Whole Grain Foods
- Provide opportunities for students to explore and become more familiar with different types of whole-grain foods (e.g., brown or wild rice, oats, bulgur, whole grain pasta, whole-grain bread).
- Focus on food exploration (e.g., where these foods come from and how they are prepared and eaten) and sensory aspects of whole grains (e.g., flavour, texture) instead of the health benefits of whole grains. To learn more: Teaching and talking to students about food and nutrition.)
- If teaching about nutrients to older students, apply the guiding principles and neutrally discuss nutrient roles in the body, connecting them to foods and their groupings (e.g., fibre aids in digestion and can be found in whole grains).
Exploring Where Food Comes From
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten
Grade Level: 3 to 5
Cooking Together Mindful Eating More than Food Variety Water and Other Beverages Whole Grain Foods
BC at the Table: Grains
BC At The Table is intended to show how food is produced, processed, distributed and accessed in BC and inspire students to buy BC foods and support local farmers. It consists of four video segments that can be watched separately in shorter classroom sessions or together in one longer session.
Grade Level: 7 to 8
Whole Grain Foods
Food Explorers Sample Lesson: Cereal
Provides inquiry-based activities to describe and explore cereal using the senses, and by reading stories and journaling.
Grade Level: K to 1
Whole Grain Foods
Food for Us
Provides inquiry-based activities to learn about grains, cereals, breads, and more. Concepts integrate into how these foods grow or are made, and where they come from.
Grade Level: 2 to 3
Whole Grain Foods
Math First Peoples
Mini-Unit: Cooking with Fractions
Grade Level: 6 to 8
Whole Grain Foods
Virtual scavenger hunt Through BC’s Agriculture Commodities
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
Grade Level: 6 to 8
Protein Foods Vegetables and Fruits Whole Grain Foods