Bring actual fresh likenesses and differences with actual foods fruits, vegetables, breads, nuts, etc., to class as often as possible. Let them compare an apple and a potato, for instance. Have them name and describe each. Have them discuss likenesses and differences between the two -- taste, texture, color, aroma, how and where they grow. (Also compare the seeds of an apple to the eye of a potato, the differences in planting the two, and how long it takes to get a crop). Later play the Mystery Box Game.

Mystery Box Game- Place some real fruits and/or vegetables (which the children have experienced) in the box. Blindfold children and have them take an object from the box. They can guess the foods by feeling and smelling. Sometimes use foods you have been discussing in class; sometimes use all fruits, all vegetables, all breads, all protein sources (peanuts, hard cooked eggs, dry beans). This is a good way to discuss the food groups.

Sensing the environment through taste -- Talk about SWEET foods (a good time to discuss not eating too many sweets). Discuss what foods taste like

Role Playing - play store, play restaurant, play farmer, etc. Take advantage of local seasonal happenings -- pick apples, pumpkins, sweet corn, etc. Some farmers have even invited preschool classes to plant their pumpkins at the farm in the spring and come back and harvest in the fall.

Children can make a "good buys" chart by season or month (use pictures from seed catalogs or magazines). The local Cooperative Extension Service is a good source of information. (Examples - FALL - apples, squash, pumpkins; WINTER - citrus fruits; SPRING - strawberries, asparagus; SUMMER - watermelon, peaches, sweet corn.)

Using pictures, samples or cartons, have children match raw foods with processed products (potato and french fries, sweet corn and canned corn, pumpkin and pumpkin pie).

Fruit and Vegetable Judging - see if the produce manager can give simple tips on what to look for when buying fresh fruits and vegetable. Have him show any rejects. Why are some marked down?

Have children bring food in containers from home. Have them name the foods which were in the containers and classify according to the food guide pyramid.

Tasting Party - introduce a variety of foods and reinforce a willingness to try new foods. Try blindfold tasting with familiar foods. Have children identify foods by taste and feel.

Preschoolers can help prepare plentiful vegetables for freezing and then help freeze them (peas, green beans, lima beans, tomatoes). Use the vegetables throughout the school year for class cooking projects - vegetable soup, Christmas dinner, etc. It's a good opportunity to review the freezing process as vegetables are eaten. With older students, you could also do comparisons of price and availability during the year.

Whenever the opportunity arises, do simple consumer comparisons. Discuss the differences in fruit juice vs. fruit drink, fruits in sugar syrup vs. fruits packed in own juice, vanilla ice cream vs. vanilla flavored ice cream, etc.

Visit a farm with wheat, corn, oats, and dairy if possible, Ask the farmer to show a grain of wheat or oats, ears of corn, fresh milk and cream. Then visit a local bakery to see what is produced from those products. Illustrate the processing cycle. Show products and people involved at each step.

Cows ---> dairy farmer ---> truck driver ---> dairy worker ---> trucker ---> ice cream plant workers ---> truck driver ---> grocery store ---> YOU.

Ask students what would happen if the dairy were to go out of business? How would other people be affected? what would they do?

Make some ice cream in class.

Show the class corn growing in the fields at different stages (or use pictures). Have them think how many different ways corn is prepared for eating. Have students bring pictures, labels or examples of foods eaten in different forms -- breads, potatoes, apples, pumpkins.

Bring peanuts in various forms (raw, unshelled, dry roasted, roasted and salted, unsalted, chunky and smooth peanut butter). Children can taste each form and describe similarities and differences. Think about times when they would want one form vs. another. Have children shell peanuts and make peanut butter in class.

Visit vegetable stands or school cafeteria. Discuss the importance of buying fresh food and storing properly. How are certain foods stored at home? Are all foods available all year? Discuss seasonal foods - try to relate plentiful foods to seasons or holidays. Discuss foods you associate with the 4th of July, Christmas, etc.

The Little Red Hen - Use the story. Try to bring grains of wheat for children to see, Use wheat berries and have children grind to make wheat flour. Have a bread tasting party. Taste many different types of breads. Have them describe differences in texture, color and taste.

Plan a class outing to buy foods for a picnic. Plan what and how much to buy. Do comparison shopping.

Help children keep track of foods advertised on TV, magazines and newspapers. Help them see types of food advertised in each medium. Are these the most nutritious foods for them to eat? Discuss ways advertisers use to convince us to buy their products.

Have students weigh a pound of various foods from different food groups. Discuss why size, number or volume varies. Show them foods which are generally purchased by the pound.

Make a play restaurant. Have children use food model pictures. "Buy" foods by matching coins with coin placed on food picture. Discuss buying "nutritious" foods when eating out.

Have children form into groups of a dozen and 1/2 dozen. Discuss what a dozen is. Have children bring in cartons, packages or pictures of foods purchased in dozens.

Fruit Market - have students draw their favorite fruit, cut out and place on table. Assign prices to each, according to classes abilities. Each student is given 5 cents or 10 cents to buy fruit. Children take turns as clerk.

Around Thanksgiving time, play "Trading Post". Have students assume roles of pioneers, Indians, traders. Think about their needs. Trade goods to meet needs.

Bring in liquid forms of food in different volumes. (e.g., 1/2 pint of cream, pint of cream, quart of tomato juice, 1/2/ gallon of corn oil, gallon of cranberry juice). Place empty containers of the same volume next to the full containers for measuring. Have the children practice measuring water with all the empty containers for quite a while so they get a feeling for the relationships between pints, quarts, and gallons. Then ask them to draw a picture of another form of the liquid they want to taste. Hand the picture to someone as a ticket to getting a taste of tomato for juice, cheese for milk, etc..