#1 Farming, the Environment and YOU!

3rd ag on the go chalkboard3rd Grade:  Meet Mr. Bean, a Renewable Resource
Students are introduced to the scientific method as they complete two experiments that explore the renewability and versatility of soybeans.  Students discover the “miracle” of the soybean through a planting experiment, a crayon comparison, and a unique renewable creation.


 

4th ag on the go chalkboard4th Grade:  Meet Mrs. Maize and her Amazing Products
An examination of three different types of corn leads students to their characteristics and common uses.   Students explore some of the amazing discoveries scientists have made with this renewable resource.  Ecofoam, Gloop, and Super Slurper products engage and excite students about scientific discovery.


5th ag on the go chalkboard5th Grade:  Meet the Environmentally Friendly Farmer
This STEM based lesson allows students to discover several of the ways farmers have been protecting and continue to protect the environment and natural resources used to grow our food and fiber.  Student teams design their own environmentally friendly farm to put common conservation practices into action.

 

 

#2 Food, Nutrition and YOU!

3rd ag on the go chalkboard3rd Grade:  Clue in to Healthy Drinks
Students experiment with different beverages in order to determine their sugar content.  Different types of milk are used to discover how the fat content varies.  Nutrition labels are then examined to determine the amount of fat, sugar, calcium, and vitamin D in order to encourage students to identify healthy drinks.


 

4th ag on the go chalkboard4th Grade:  Multiple Fiber Suspects
Dietary Fiber is defined and the benefits of including foods containing fiber are explained.  Students test various foods for their fiber content.  Nutrition facts of grain products, fruits and vegetables are examined as students work to create a plan to get the appropriate amount of fiber in their diet.


 

5th ag on the go chalkboard5th Grade:  Meat Detectives
Students test for the presence of starch, protein, and fat in a meat sample.  Dichotomous charts are used to identify and classify different cuts of meat.  The needs of animals and the animal care procedures farmers follow to ensure healthy meat products are highlighted.