Llewellyn, Claire. 1998. "What's For Lunch? Milk." Children's Press.
This book talks about where milk comes from. Students are introduced to dairy cows, which provide the majority of milk we drink, the dairy farm milking process from farm to store, the nutrients found in milk, and other dairy products that can be made from the milk of a dairy cow. The illustrations are photographs that help students visualize the dairy processes being explained.
Activity:
The teacher will read the book to students
After reading the story students will break up into groups and brainstorm all of the dairy products they can think of that are made from milk from the dairy cow. They will then create illustrations for each of these products they were able to think of. The groups will bring their chart paper with the illustrations back to the whole class and a unified class chart will be created including all the products that each group were able to think of. In conclusion, a graph will be made with each of the dairy products and the number of students who consume each product. A discussion could be started about what people like about these dairy products and what flavors they come in, for example yogurt or ice cream.
Homework:
At home students will become detectives and search their refrigerators (and perhaps cabinets- powdered milk) for the multiple types of dairy products they have in their houses. This could include ice cream, cottage cheese, butter, yogurt, etc. They will make a list of these items and include the nutritional value that can be found in them, they should try to find at least three items. If they do not have dairy products in their house they can look online by typing "nutritional facts of..." and make their list. Students who are lactose intolerant can use the dairy products they use instead and these could potentially be compared to dairy products in a follow up activity.
Example of List,
Reduced Fat (2%) Milk:
Serving Size
Calories 130
Fat 5g
Total Carbs 13g
Dietary Fiber 0g
Sugars 12g
Protein 8g
Vitamin A 10%
Vitamin D 25%
Vitamin C 4%
Calcium 30%
Iron 0%
Blooms Taxonomy
Knowledge: Students will recall what they have previously learned about the effects of dairy on their body in realtion to the food pyramid and the information they have learned about nutrients in dairy from the story they have just been read.
Comprehension: Students will break up into groups where they will be given the opportunity to discuss what they gained from the story and relate the information to their own personal lives.
Application: Students will apply this new information to their own lives and through brainstorming of the various dairy products they can think of.
Synthesis: Students will produce an illustrated chart of dairy products they have brainstormed which will culminate in a class wide graph.
Evalutation: Students will be evaluated based on their cooperation, respect, input, and participation within their groups. Also, by the quality of the charts they create of their dairy products- neatness, color, and each student being given the opportunity to create an illustration for the brainstormed dairy products.
