2. Grade 3
Food Sculpture and Nutrition
Type II
Standard 6.0
Connect Domain
Type of Sampling Pre-Post
3. 3rd Grade, one class
22 students
3 have I.E.P.s
Pre- The objective- to invent an original food treat through a 3-dimensional clay
sculpture and packaging design.
The teacher instructed from the white board about the nutritional benefits of
fruits and vegetables, the vitamin and minerals they provide to us and how the
sun, earth, and water fortify fruits and vegetables while they grow. The
students were asked to chose one fruit and one vegetable to combine together
and invent an original food treat. The student’s food treat could take on the
chewy form of a gummy bear or a soft form like gum. The students were given
non-drying moldable clay in the two colors they selected to match their one fruit
and one vegetable choices. The students created a small sculpture from clay,
constructed their packaging from pre-cut materials, and designed their package
to express the name, flavors, and some nutritional value of their original food
treat. The students shared their original food treats with their class. This
project took 4 class periods of 45 minutes each.
4. Post- This project is called Taste and Describe. The objective for
this project is to taste and describe one fruit and one vegetable. The teacher
reviewed information on the white board about the nutritional value of fruits and
vegetables; how the sun, earth, and water are resources that supply those
nutrients to fruits and getable plants and trees and how we grow big and strong
by eating those fruits and vegetables. From a list on the white board students
selected and drew on paper one fruit from 3 choices and one vegetable from 5
choices. The teacher passed out fresh cut, bite-size pieces on napkins that the
students chose. Students were asked to try to taste them together and
describe the flavor combination.
Students wrote, “I tasted..” on their paper and finished their sentences with
descriptions of what they ate. Then students were asked to make up a recipe
and combine the one fruit and one vegetable that they tasted in class with other
fruits and vegetables and ingredients that they already like. The teacher
encouraged the brainstorming of ideas for recipes by suggesting muffins,
salads, smoothies, pies, and peanut butter sandwiches. Students were
instructed to draw and write how to create their new recipes. Students shared
their recipes for the last ten minutes of the class.
7. Pre-Score- 3 Students performed at expectations by
independently connecting visual art to their senses and to information
about personal nutrition. Students did this by making choices during
guided instruction. The students presented their original food treat
sculptures and packaging before the class and explained their choices.
Students made connections to nutrition and consumerism through art.
Post-Score- 4 Students demonstrated a deepened
understanding about nutrition by tasting and describing real fruits and
vegetable combinations and creating recipes for their fruit and vegetable
choices. Emerging students reflected limited literary expression in the
projects. The Taste and Describe Project reflects how the students were
able to successfully analyze the objective and find a common ground to
express art through writing and image, and learn more about nutrition
simultaneously.
10. Pre-Score- 3 Students performed at expectations by independently
connecting visual art to their senses and to information about
personal nutrition. Students did this by making choices during
guided instruction. The proficient students produced clearer literary
and visual ideas. Students verbally described their original food treat
sculptures and packaging before the class and explained their
choices. Students made connections to nutrition and consumerism
through art.
Post-Score- 4 Students demonstrated a deepened understanding
about nutrition by tasting and describing real fruits and vegetable
combinations and creating recipes for their fruit and vegetable
choices. The Taste and Describe Project reflects how the students
were able to successfully analyze and find a common ground to
express art and nutrition simultaneously. The advanced student
achieved a higher level of literary and visual expression for their
taste and describe projects.
13. Pre-Score- 3 Students performed at expectations by
independently connecting visual art to their senses and to
information about personal nutrition. Students did this by
making choices during guided instruction. The students
verbally expressed their original food treat sculptures and
packaging before the class and explained their choices.
Students made connections to nutrition and consumerism
through art.
Post-Score- 4 Students demonstrated that they deepened
their understanding about nutrition by tasting and describing
real fruits and vegetable combinations and creating recipes for
their fruit and vegetable choices. The Taste and Describe
Project reflects how the students were able to successfully
analyze and find a common ground to express art and
nutrition simultaneously.
