Students measure the weight and length or circumference of various vegetables, classify the vegetables based on plant parts, explore chemical reactions from cooking colored vegetables in acidic and basic water, and use a variety of vegetables to prepare soup. Grades 3-5

acid: a chemical compound that tastes sour

base: any substance that in water solution is slippery to the touch, tastes bitter, changes the color of indicators (e.g., turns red litmus paper blue), reacts with acids to form salts, and promotes certain chemical reactions (base catalysis)

chemical reaction: when two materials mix and react to make something new (sometimes good, sometimes bad)

pigment: the chemical compound that produces color

root: the part of the plant that grows into the soil to anchor the plant and collect water and nutrients

vegetable: any edible part of a plant that does not contain seeds

vitamins and minerals: the substances in food that our bodies need to be healthy and to use energy

Introduction to FoodMASTER:
FoodMASTER (Food, Mathematics and Science Teaching Enhancement Resource) is a compilation of programs aimed at using food as a tool to teach mathematics and science. It is our theory that if food is used as a tool to teach mathematics and science, students will be better prepared to demonstrate and apply mathematic and scientific knowledge. Because students encounter food on a daily basis, they have preexisting contextual experiences preparing them for learning new and relevant mathematics and science material.

Food is conducive to hands-on and virtual, inquiry-based, active learning that uses multiple senses to engage students in the learning process. Utilizing food allows for an interdisciplinary approach to learning concepts and ideas in a variety of scientific subjects like general science, biology, chemistry, microbiology, nutrition and health. Additionally, food labs are a dynamic way to teach mathematics concepts such as numbers and operations, algebra, geometry, measurement and problem solving.

The knowledge and skill development that can be inspired by the FoodMASTER approach is limitless. Proper use of measurement tools, data collection and interpretation, application and generalization, classification and organization, graphing and comparative analysis, understanding chemical changes, observing functions of ingredients and controlling variables, pricing, critical thinking, self-directing learning, and team building are only a few of the potential knowledge and skill development areas for intermediate grade students experiencing FoodMASTER’s scientific inquiry labs.

Additional FoodMASTER lessons can be found to cover health and nutrition topics such as: Food Safety, Fruits, Milk and Cheese, Meat, Poultry, and Fish, Eggs, Fats and Oils, Grains, Measurement, and Meal Management.

Background for this lesson:
Vegetables are the parts of plants that people eat including roots, tubers, bulbs, stems, leaves, fruits, flowers, seeds and sprouts. Most Americans do not eat the variety or amount of vegetables that they need for healthy living. For this reason, it is important to learn about the nutrition and science of cooking vegetables.

In this lesson, students will:

1. select appropriate measurement tools for measuring weight, length and circumference;
2. practice measurement skills using appropriate units for weight, length and circumference;
3. classify vegetables into five groups;
4. state an example of a chemical reaction, an acid and a base;
5. observe chemical reactions and record color changes;
6. name at least one vitamin found in vegetables;
7. select and use appropriate kitchen measurement tools;
8. evaluate their soup creation; and
9. design or plan a new soup.

1. To introduce this lesson, ask students, "What is a vegetable?"  Allow students to offer their ideas and draw on their prior knowledge.
2. Ask students to name the parts of a plant.  As students list the stem, root, leaves and flower, draw a simple sketch on the board of a plant using these primary plant parts.
3. Display the broccoli, lettuce, asparagus, green pepper, and potato (that you will use for Activity #1) for your students to see.  Ask students if any of those vegetables resemble the basic parts of a plant.  
4. Help students match the vegetables to the plant part.  Help them see that asparagus is a stem, lettuce is a leaf, potatoes are roots, and broccoli and green peppers develop from a flower.

After conducting these activities, review and summarize the following key concepts:

• Vegetables area an important part of a healthy diet.
• Vegetables come from plants. They could be the stem, leaves, or root of the plant. 

• Created by: FoodMASTER- Food, Math, and Science Teaching Enhancement Resource
• Sponsored by: SEPA- Science Education Partnership Award
• Partnered with: Ohio University and East Carolina University
• Graphics provided by FoodMASTER

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