Fruits &Vegetables Search and Share FCS 8 th Grade – Session 2 Beatrice Middle School 2010-2011.

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Presentation transcript:

Fruits &Vegetables Search and Share FCS 8 th Grade – Session 2 Beatrice Middle School

Students Share... (mouse click for each step) Students: Researched a fruit or vegetable Listed information about history, nutrition, purchasing, storage, and how to use in daily diets Shared information by creating a PowerPoint, poster, fact sheet or demonstrated a kitchen tip. Shared a “taste” of their food Click and View a “snapshot” of their findings...

Students Share... Banana Cantaloupe Cape Gooseberry Corn Grapes Kiwi Mangoes Pears Persimmon Pineapple Pluot Pomegranate Potatoes Pumpkins Rhubarb Strawberries Tomatoes West Indian Gherkin Zucchini More...

Banana By: Austin and Adam Demo Fact: The banana plant is a giant herb.

Banana By: Joey and Nick

Cantaloupe By: Andrew Fact: Named for the gardens of Cantalupo, Italy High in Vitamin A and C

Cape Gooseberry By Ty and Austin Fact: Berries are tart and have a texture similar to cherries.

By Ty and Austin Cape Gooseberry

Sweet Corn By: Kaitlin Facts: When purchasing corn, always peel back husk to view corn. Store it in a cool place, because warm temperatures cause its sugar to turn into starch.

Grapes By: Ian and Sam Poster Fact: Concord grapes are native to North America. All other varieties were started from imported vines.

Grapes By: Ian & Sam

Kiwi By: Alli and Lauren

Kiwi By: Alli and Lauren Facts: Select firm kiwi High in potassium and Vitamin C Used as a meat tenderizer

Kiwi By: Kelsie and Rachel Facts: Remove the peel or not.

Mangoes By: Becca and Haley Demo

Mangoes By: Becca and Haley Facts: Good source of Vitamin A and C Add to a smoothie

Mangoes By: Dustin and Heath Facts: A slicer helps remove the large pit.

Pears By: Jarrett Facts: Keep pears in paper bag at room temperature until ripe. Refrigerate ripe pears.

Persimmon By: Derek Demo

Persimmon By: Derek Facts: Peel, then eat as a snack.

Pineapple By: Madie and Lacey Demo

Pineapple By: Madie and Lacey Facts: Choose pineapples with dark green leaves. Demo

Pineapple By: Nicole Facts: A slicer helps to remove the core and peel.

Pluot By: Ryan and Logan Facts: Hybrid of a plum and apricot

Pomegranate By: Kristi Demo

Pomegranate By: Kristi Facts: Select ones that are plump, round and heavy for their size. Be careful – they STAIN clothes easily!

Pomegranate By: Kim Facts: Separate the seeds from the white membrane.

Potatoes By: Bethany Cookus and Lucy Crowder Demo Facts: Potatoes are vegetables that grow in the ground as tubers (fleshy, underground stems). Over 4000 varieties exist

By: Bethany and Lucy Potatoes

Pumpkins By: Marcus Demo

Pumpkins Fact: The carving tradition started in Ireland,but they used turnips. By: Marcus

Rhubarb By: Chauncey and Ashten Demo/Poster

Rhubarb By: Chauncey and Ashten Facts: Fat free Cholesterol free Sodium free Low in calories High in Vitamin C A Vegetable

Strawberries By: Jordan Demo Facts: High in Vitamin C 200 seeds in an average berry

Tomatoes By: Jerica Kagy Fact Sheet Facts: Tomatoes are a fruit, but served and prepared as a vegetable. Tomatoes can be eaten raw or cooked. Used in soups, salsas and sauces. Ketchup is made from tomatoes

West Indian Gherkin By: Christian Fact: Similar to a cucumber

Zucchini By: Jarrett

Zucchini By: Jarrett Facts: Refrigerate 3-5 days Pick a small one, because large sized squash will have coarse, stringy flesh, and large seeds.

Fruits &Vegetables Search and Share Thanks to all students that shared their projects and were able to share their foods also! Resources Used: Dole 5aday Fruits and Veggies More Matters Keep It or Toss It Wegmans Tony Tantillo - Eat Fresh Stay Healthy Wordle