5 A Day the Color Way

Michele Wicks






First Grade


National Education Standard: Personal Health/Nutrition #1


QCC Standards:

1.3 Recognizes the reasons people need variety, balance and moderation in selecting    foods.

1.4 Classifies foods into appropriate food groups using the food guide pyramid.


Georgia Technology Standards:

Basic Skills


Goal Statement:

The student will become aware of serving sizes and the relationship between variety and the color of fruits and vegetables.



Objective Statement:

Students will classify a fruit from a vegetable and determine through journaling if they met the 5 a day requirements.


Anticipatory Set:

The teacher will provide one sample fruit tray and one sample vegetable tray for the students to taste. Students will try one from each (two if they like). Once each student has gotten their fruit and vegetable the teacher will then go around the room and ask what colors they chose and if it was a fruit or vegetable. Then the teacher will ask why some of them chose that particular fruit or vegetable.



Teach Section


Lesson Concept:

It is important to supply our bodies with a variety of fruits and vegetables. In order to eat a balance of these fruits and vegetables we need to know what they do for our bodies and why the different colored foods are important.




Lesson Cues:


   The importance of 5 servings fruits and vegetables a day


     Discuss Food Guide Pyramid and its importance in balance.


Fruits and vegetables have hundreds of vitamins and nutrients to keep a person        healthy.


Phyto comes from the Greek word plant. Phytochemicals is a chemical found in             plants and flowers.


Phytochemicals give fruits and vegetables their color and odor. So that’s why an onion   is a different color and tastes different than a carrot.


Discuss the benefits of eating 5 or more servings of different colored fruits and vegetables each day. Each fruit has an individual mix of vitamins and minerals.

·        RED: Red peppers contain vitamin C which help keep your gums healthy.

·        YELLOW: Bananas have potassium which help to keep your blood pressure normal and keep your heart healthy.

·        ORANGE: Carrots are high in Beta Carotene which help you see better.

·        PURPLE/BLUE: Blueberries are full of antioxidants and have often been called the most “powerful” fruit to fight against disease and aging.

·        GREEN: Broccoli is full of vitamin E which helps fight cancer and heart disease.

·        WHITE: Potatoes have carbohydrates that give our bodies and our brains energy.


  Discuss the concept of “Is There A Rainbow On Your Plate?. It is important to eat your

  colors everyday.


Teacher Modeling:  The teacher will divide the class into 4 groups.  Each group will go to a table. The teacher will then demonstrate what they want each student to complete. The teacher will use the cards or fruit samples and put a few of them in order so the students will have an idea of is expected of them. The overall outcome of the activity will be that each student will learn the 5 color order of the fruits and vegetables at their table and be able to pick one from each group to make up their 5 servings a day of fruits and vegetables. 


Arrange the fruits and vegetables on the tables so they are visible.

Activity #1: Divide the class into 4 groups. Assign one of the four color categories (white, red, green, blue/purple, yellow, orange) to each team. Have each team sort the pictures in color order. Then ask each group how they arranged the fruits and vegetables and why. Then discuss!


Activity #2: Give handout on A Plateful of Color. Have students complete individually. This time they are to add a fruit or vegetable to the plate that is not there already. This will help them associate fruits and vegetables with being familiar and colorful. They have to choose five different colors on their plate, teaching them serving size and variety.



Student Activity:

Emphasizes the different color groups of fruits and vegetables and there importance to a healthy body. The teaching strategy used is self appraisal. The purpose of the activity is to encourage eating a variety of fruits and vegetables and recognizing why that is important. The activity is age appropriate for first grade because they are familiar with fruits and vegetables already and this activity will help them to apply and then assess themselves through a food journal. This activity will help students identify what foods are in the different color categories, thus promoting a balance in eating 5 servings a day.



Materials: pictures (cut outs made ahead of time) 4 copies of each. Color handouts by Crayola, copies for each student.


         Apples, oranges, bananas, plums, broccoli, lettuce, pineapple, green beans, lime, blueberries, raspberries, corn, strawberries, carrots, celery, egg plant, okra, tomatoes, onion, potato, coconut, red peppers, green peppers. Some real some cut out.



Taken from the information learned in class have each student keep a food journal for one week, encouraging them to incorporate the 5 a day the color way concept. Once the food journals are completed divide the class into groups and have them take turns at the computers entering in the different colored foods they ate on each day. The food journal program will be bookmarked (www.5adaythecolorway.com) to the 5 a day the color way websites. There is also a list of different fruits and vegetables that they may refer to when filling out the journal.



The evaluation is a product of the closure. The teacher will evaluate through the students journaling if they are meeting the 5 a day requirements.



Take class on a pre-approved Grocery Store Tour. Have someone in the produce section talk to the students on what steps are taken for the produce to reach the stores and where some of the fruits and vegetables come from. Have sample trays to taste some different fruits and vegetables. Ask students to tell you whether it is a fruit or a vegetable and what color it is.