Audience: Grades Pre-K - 3 and 4 - 8

From theFIELD TRIPS

SHOPPING LIST

Shopping CartScriptMyPlateStudent Interactive Tour BooksStickers for BookletDiagram of the Anatomy of a PlantDiagram of a wheat kernelPaper HatsLowes Foods Stickers

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LOCAL TASTING STATIONS

Snow Pea/ Lettuce LeafLocal Produce, in-season and freshJicama Sticks OR SlawSausageWorks – A seasonal sausage or unique tasting flavor (Great Pumpkin, Cheerwine, etc)Cereal/Cracker Aisle – Brown rice cake or crackerLocal Pod – Honey (sample with cracker)Bakery – Cookie, Cake Square/Icing, or WholeGrain bread with olive oil

COMMUNITY TABLE RECIPESHOPPING LIST

BlenderSample CupsAlmond MilkStrawberriesBlueberriesBananaLocal honeyLow Fat Greek yogurt

SNACK

Whole Wheat CrackerLocal honey

TAKEAWAYS

TEACHER BAG

Daily Servings GuideServing Size Examples (Measuring cups/spoons)MyPlate

MyPlateCrayonsPaper PlatesRecipe Cards

Note: This can be done in the store or back in the classroom

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How do schools or Organizations sign up?1. Go to http://www.lowesfoods.com/back-2-schools/2. Under From the Field Trips, click the “Sign up” link3. Select your local store’s tab to see available dates4. Click the “Sign Up” button on the desired date5. Select an available time slot for your tour6. Fill out information and click “Sign Up Now!”

When do I find out about tours that are scheduledfor my store:Once a school or organization submits their request for a field trip, the GSM will receive an email on their store email account. You can also visit your store’s signup page to see what days and times are booked on your calendar.

How Can I adjust the times that tours can be given in my store?Using your signup account (username: stores FEM email address) (Password: lowesfoods### - ### is your store number), you can select your stores signup and select edit in the admin toolbar at the top. Select Dates and Times and click or edit the ones you wish to change.

INTRODUCTION AND FAQ

Teaching children that healthy can be deliciousEating good for them can be just plain old good…

How Does it Work? 1. Teachers sign up to participate through www.lowesfoods.com/back-2-schools. 2. Students go to the store and receive a tour. 3. There is no charge to the school.

What do students get?The tour is based on My Plate. Using theguidelines from the USDA, the trip will focus elements of the Carolinas school curriculum to include eating a balance of food types, the source of various foods, and healthy alternatives.It will also teach kids that healthy food can taste good and it will inspire them to try new things. Think a smoothie made with kale and foods that donot taste like they look. Have you ever had jicama?

What is your role as a guide?First, have fun with the kids. In many cases you will be introducing them to foods they have never tried. You will be inspiring them to be passionate about food and know the importance of buying local and eating healthy.

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Welcome!What about food allergies?Once a tour is scheduled, verify an allergies. These will be included in the information the school or organizations fills out during the sign-up process. If you have a child with an allergy, adjust the tour if possible. For example, if a child is lactose intolerant, use soy milk.

Guide: Hey Y’all and Welcome to your local Lowes Foods! I’m ______ and I am going to be helping guide you through the store. We started right here in The Carolinas back in 1954. We want to teach you about healthy, local, and having fun when it comes to grocery shopping.

Do not stray from the group

Always pay attention to what is going on around you

And always listen and participate

WALK TOWARDS PRODUCE SECTION

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Pre-K – 3rd grade

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ProduceThis is what we call the Produce section.Who knows what the word produce means?When we use the word produce, we are talking about fruits and vegetables.

Produce is the food that farmers grow!

Can you name some familiar fruits and vegetablesthat you see? Does anyone see a fruit or vegetable thatthey would like to know the name?

Host Leader will tell students about unfamiliar items. Describe whetherthe item is a fruit or vegetable, where it is grown, and nutrientvalue (what major nutrient/s the fruit or vegetable is known to contain).

Before we continue, I want to tell you what we will be focusing on during your visit at Lowe’s Foods:

• We will learn about foods Local to North Carolina.• We will be enjoying tasting new foods and learning about healthy food choices.• Most of all we will have fun!

Repeat after me, we will be learning about:

• Local foods!• Enjoying New Experiences: Tasting Foods and Learning about healthy food choices.• And… Have Fun!

Did you know that it is important to eat di�erent kinds of foods?

Leader shows the students the MY PLATE diagram.Names the di�erent food groups and hands out FTFT Books.Ask students to turn to the My Healthy Plate diagram in their FTFT book.

Eating foods from each group keeps us strong • and healthy!

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Pick-n-PrepMY PLATE is tool we use to choose healthy foods.Show students the MY PLATE visual.

When we use the MY PLATE tool to choose healthy foods we can create balanced meals.

A balanced meal contains many nutrients! For example, calcium for bones and protein for muscles.

Tell your partner, “My Plate is a tool we use to choose healthy foods and create balanced meals”

How many di�erent food groups do you see on My Plate? Yes! 5 groups!

How much of the plate is taken up by fruits and vegetables?”Allow for answers.That’s right 50% or half of the plate!

Tell your partner (with expression),“Vegetables and Fruits take half your plate!”

Note: Students will place fruit and vegetable stickers on the appropriate sections on the “My Healthy Plate”, in their FTFT Book.Before leaving produce Host Leader picks up Kale to be chopped at Pick-n Prep, for the Smoothie, and places it in the shopping cart.

TRANSITION TO PICK-N-PREP

Hold up an uncut JicamaCan someone please tell us what this food is called?Has anyone here seen this vegetable before?Allow for answers

Most Jicama that we have is grown in Mexico. The temperatures in Mexico allow Jicama to grow well there.Sweet, crisp, juicy, and high in fiber. Jicama is a taproot vegetable like beet or carrot.

We eat di�erent parts of plants and Jicama is the main root of a bean plant.

Do you know of other vegetables that are roots?Foods we eat that grow in the ground.Allow for answers

Carrots, Sweet potatoes, potatoes, radishes, turnips, and of course, Jicama are all root vegetables.

We have some fresh jicama for you to taste. Let me know how it tastes! Students taste Jicama and share opinions.Jicama is tasty and healthy! It is high in potassium, a good source of Vitamin C, and fiber.

WALK TOWARDS SEAFOOD

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SeafoodWhen a food is grown close to home we say it’s Local or Locally produced.

In the Carolinas we have local Seafood. As fishermen catch it, Lowe’s Foods brings it to the store for you to buy.

What category do you think seafood belongs in? Wherewould you place local Carolina shrimp or flounderon My Plate?

That’s right, they would definitely go in the category of My Plate.

You can place your shrimp and fish stickers on My Plate.

This will help you remember that fish and shrimp are protein foods.

Lobster Tank

Where do lobsters come from? Are they Local to NC?Lobsters are Local to Maine.

Do you know where Maine is?Maine is much further north, along the coast.

Lobsters require colder water temperatures to liveand grow. Lobsters are found o� the coast of our New England states, where water temperatures are cooler than our NC coastal waters.

Leader has students stand closer to the Lobster Tank and gently removes the Lobster for them to see. Leader gently replaces the Lobster back into the tank.

Do you know of other foods that are good sources of protein?Meats such as beef, chicken, and pork also belong inthe protein group on MY PLATE. Nuts, beans andseeds are also considered good sources of protein and are all from plants.

WALK TOWARDS SAUSAGEWORKS

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SausageWorks

Who has tasted sausage before? Can you please describe the taste for us?Allow for answers

Students will taste a seasonal sausage with an unusually unexpected taste. For example, The Star Spangler, the Great Pumpkin, or The Grill Master.

Let’s taste a sausage with an unexpected taste!How would you describe its taste?

Where would place sausage on My Plate?Students place sausage sticker on My Plate.

Let’s taste something new!Let’s taste the “The Star Spangler” Sausage”. It tastes like a cheeseburger.

Why do you think that buying local foods could make a di�erence?Allow for answers

When we buy local foods we support our local farmers. We choose to business with our neighbors. This choice can also create stronger positive community.

WALK TOWARDS DAIRY

DairyHere we are at our Dairy section.Raise your hand if you know what important nutrient is found in Dairy Products. Tip: We need this for strong bones!Allow for Answers

Dairy products have important calcium for bone strength and bone maintenance. Let’s see if we can name3 di�erent dairy products that we see.Allow for answers

Products may include yogurt, plain and flavored, cheese, sliced, grated or blocks, buttermilk, and Kefir a drinkable type of yogurt. Cream cheese isn’t considered to be a dairy product due to the high fat content and low calcium content.

*Leader picks up a carton of 1 percent milk for “Berry Healthy Smoothie” recipe to be made at the Community Table

I am choosing 1 percent milk, which is higher in protein and lower in fat than whole milk. Whole milk is also a good choice.You have a choice since di�erent percentmilks are available. You can choose the type of milk that is best for you. Rice milk, Almond milk and soymilk also contain protein and calcium.

WALK TOWARDS CRACKER/CEREAL AISLE

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Cereal/Cracker aisle

This aisle has Whole Grains and grains.Here we can see Whole Grain Crackers, Oats, Brown Rice Cakes, etc.

Where would these go on your My Plate?Allow for answersStudents place the Whole Grain sticker on My Healthy Plate in the FTFT book.

What do you think is di�erent between Whole Grainsand Refined Grains?Allow for answers

Show students a diagram of a wheat kernel

The bran and germ the outside of the wheat kernel is areremoved. The bran and the germ have nutrients we need for health. The bran has fiber and the germ is rich in B-vitamins.Does anyone know what fiber is?Allow for answers

Fiber is the part of a fruit or vegetable that helps keep the inside of our bodies clean.

Fiber is found in plants. Animals do not have fiber.Place your Whole Grain sticker on My Plate.

WALK TOWARDS FROZEN FOOD

Frozen Foods

Frozen foods are an important source of nutrients.

Having frozen foods makes it possible to buy foods that are not in season.

In the summer months corn and strawberries are fresh and in season. In the Fall and Winter months strawberries and blueberries are no longer in season. We can still buy them from the Frozen Foods section.

Buying Frozen Foods can add healthy nutrients to our meals.

Store Leader picks up a bag of either strawberries or blueberriesto make “Berry Healthy Smoothie” recipe at the Community Table.

WALK TOWARDS COMMUNITY TABLE/GATHERING AREA

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Community Table

Note: Stores without a stationary Community Table will set up 2 tables to provide workspace for the Community Table Activities

Create and Make a New Recipe“Berry Healthy Smoothie”You will need:A Blender1% MilkSmall package of frozen fruit, strawberries or blueberries

Directions:Add frozen berries, yogurt juice, and ice to blender and blend until smooth. Variation kicked up for Health! ADD KALE!TasteBrown Rice Cake or Cracker with a drizzle of local honey!

My Plate Activity “What’s for Lunch?”Materials:Paper platesMarkersDaily Serving GuideVisual examples of serving sizes representingthe various food groups

Directions:Students will draw the 5 food groups onto the blank paper plate, 4 sections, on the front. The dairy group will be drawn on the back of the plate. Use MY Plate as an example.

Students will design a balanced healthy meal, bydrawing foods that belong in the MY PLATE food groups and fit their age group for serving sizes, for 1 meal.

Students can reference the Daily Servings Guide to fulfill their requirements by age groups.

Note: Teachers and Leader will guide students.

WALK TOWARDS BAKERY AREA

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Cakery/Bakery

Do you like to celebrate?Celebration Foods are made in all cultures! Some cultures make special rice dishes with nuts, fruit and spices, some make celebration breads to celebrate harvest time or seasons or cakes to celebrate birthdays of important people!

What types of celebration foods does your family share on special days?Allow for answers

Lowe’s Foods makes celebration cakes and breads.Let’s celebrate with a Cake Walk!

ActivityCake Walk

TasteCookie or Cake

Note: Stores with a Bakery only will taste whole grain bread with olive oil

WALK TOWARDS CHICKEN KITCHEN

Chicken Kitchen

Students will be introduced to the Chicken Kitchen and be invited to join along with the Chicken Kitchen Dance

Goodbye!Farewell, Thank-you and see you again soon!Students leave with FTFT Booklet and paper plate My Healthy Plate activity

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4th – 8th grade

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ProduceThis is what we call the Produce section.Who is familiar with the word produce?

Who would like to tell the group what produce means?The word produce refers to agricultural products, like fruits and vegetables that have been grown by farmers. Produce is the fruit and vegetables that farmers grow!

Who would like to name 3 vegetables and 3 fruits in the produce section that they have tried?

What fruits and vegetables are unfamiliar? Point to and describe the fruit or vegetable that you do not recognize.

Did you know that all of the items seen here in Produce come from plants?

Who can name the parts of a plant?

Host Leader will tell students about unfamiliar items. Describe whether the item is a fruit or vegetable, where it is grown, and nutrient value (what major nutrient/s the fruit or vegetable is known to contain).

How is everyone doing so far?

Before we continue, I want you to know what we will be focusing on during your visit to Lowe’s Foods.

• We will learn about foods Local to North Carolina.• We will experience tasting new foods and learn about nutrition!• Most of all we will have fun!

Repeat after me, we will be learning about,• Local NC Foods!• Nutrition and Tasting New Foods!• Have Fun!

Raise your hand if you know why it’s important to eat a variety of foods?

Why do we need to eat di�erent types of foods?Call on one or two students who choose to answer.

Have any of you heard about vitamins and minerals?Allow for answers

Vitamins and minerals are found in foods. We need them to be healthy.

Eating a variety of foods provides our bodies with the nutrition it needs. How do you know what types of foods to eat to be healthy and strong?Call on a couple of students with answers.

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Pick-n-PrepMY PLATE is a tool that we use to help choose healthyfoods and create balanced meals.Show students the MY PLATE visual.

A balanced meal contains the variety of nutrients, fiber and water that we need to remain healthy.

Tell your partner, “My Plate is a tool we use to choose healthy foods and create balanced meals”

How many di�erent food groups do you see on My Plate?Yes! 5 groups!

Since we are in the Produce section of the Grocery store, “How much of the plate is taken up by fruits and vegetables?”Allow for answers.

That’s right 50% or half of the plate!Tell your partner (with expression),“Vegetables and Fruits take half your plate!”

Note: Students will place fruit and vegetable stickers on the appropriate sections on the “My Healthy Plate”, in their FTFT Book.

WALK TOWARDS PICK-N-PREP

Hold up an uncut JicamaThis is a new food to some of us. This food has been showing up more often in the states. Can someone pleasetell us what this food is called? Where it’s grown?Allow for answers

Jicama is a traditional food grown in South American regions, also Central America, South Asia, and the Caribbean. Sweet, crisp, juicy, and high in fiber. Jicamais a taproot vegetable like beet or carrot. We eat di�erentparts of plants and Jicama is part of the root system of a bean plant. What other root vegetables do you know of that we eat?Allow for answers

Sweet potatoes, potatoes, carrots, radishes, turnips, and of course, Jicama are all root vegetables.

We have some freshly prepared jicama for you to taste.TASTE

Students taste Jicama and share their opinions of whatthey think. Jicama is high in potassium, a good sourceof Vitamin C, and fiber.

WALK TOWARDS SEAFOOD

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SeafoodThis is our Seafood Department.As fishermen catch local Seafood we make it available tobuy at Lowe’s Foods.

Why do you think that buying local foods could makea di�erence?Allow for answers

When we buy local foods we choose to support our localfarmers and our local economy. We buy from our neighbors.This action can help to create stronger positive communitybonds.

What category do you think seafood belongs in? Wherewould you place local NC shrimp or flounder on My Plate?That’s right, they would definitely go in the Protein category of My Plate. You can place your shrimp and fish stickers on My Plate.

This will help you remember that fish and shrimp are good sources of protein.

What other foods do you know are good sources of protein?Allow for answers

Meats such as beef, chicken, and pork also belong in the protein category of My Plate.

Lobster Tank

Where do lobsters come from? Are they Local to NC?Lobsters are Local to Maine.

Do you know where Maine is?Maine is much further north, along the coast.

Lobsters require colder water temperatures to liveand grow. Lobsters are found o� the coast of our New England states, where water temperatures are cooler than our NC coastal waters.

Leader has students stand closer to the Lobster Tank and gently removes the Lobster for them to see. Leader gently replaces the Lobster back into the tank.

What other foods do you know of that are good sources of protein?Meats such as beef, chicken, and pork also belong in the protein group. Nuts, beans and seeds are alsoconsidered good sources of protein and are all from plants.

WALK TOWARDS SAUSAGEWORKS

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SausageWorks

Who has tasted sausage before? Can you please describe the taste for us?Allow for answers

Students will taste a seasonal sausage with an unusually unexpected taste. For example, The Star Spangler, the Great Pumpkin, or The Grill Master.

Let’s taste a sausage with an unexpected taste!How would you describe its taste?

Where would place sausage on My Plate?Allow for answers

Students place sausage sticker on My Plate.

WALK TOWARDS DAIRY

DairyHere we are at our Dairy section.Raise your hand if you know what types of nutrients arefound in Dairy Products. Allow for Answers

Along with protein, Dairy products contain important minerals for bone strength and bone maintenance. Calcium and phosphorus are found in dairy products. These minerals help create the structure rigid quality that healthy bones are meant to have.

Let’s see if we can name 3 di�erent dairy products that we see.Allow for answers

Products may include yogurt, plain and flavored, cheese, sliced, grated or blocks, buttermilk, and Kefir a drinkable type of yogurt.Cream cheese isn’t considered to be a dairyproduct due to the high fat content and low calcium content.

*Leader picks up a carton of 1 percent milk for “Berry Good Milk” recipe to be made at the Community Table

I am choosing 1percent milk, which is higher in protein and lower in fat than whole milk. Whole milk can also be a goodchoice. You have a choice since di�erent percent milks are available.You can choose the type of milk that is best for you.There are also milk alternatives, which come from other sources than dairy cows. Here are a few examples, Soymilk (from soy beans), Coconut milks (from coconuts), Almond milks (from almonds).

WALK TOWARDS CRACKER/CEREAL AISLE

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Cereal/Cracker aisle

What food group on your My Plate could the items on this aisle fulfill?Allow for answers

Whole grains and grainsWhat do you think is di�erent between Whole Grains and Refined Grains?Allow for answers

Show students a picture of wheat growing in the field. Having an actual dried stem of wheat would o�er students a realistic visual.Show students a diagram of a wheat kernel.The bran and germ are removed in the refining process.These portionsof the grain, the bran and the germ, contain fiber and vitalnutrients that we need for health. The bran has fiber and the germ is rich in minerals and B-vitamins.

Does anyone know what fiber is? Or what it’s for or where we might find it? Allow for answers

Fiber in foods is the indigestible portion of the plants we eat. Fiber can be found in fruits, vegetables, nuts, beans, and seeds.We need fiber in our daily eating plans to help move food through our digestive systems. Without fiber in our diets our digestivesystems are not well functioning and become prone to disease.Place your Whole Grain sticker on My Plate.

WALK TOWARDS FROZEN FOOD

Frozen Foods

Frozen foods are a valuable source of nutrients and provideavailability of foods that may be out of season. They can add important nutrients to our daily eating plans.

In the summer months we experience corn and strawberries fresh and in season. Later in the year we still have the option ofeating these foods even though they are out of season.

Can you think of other frozen foods that we may choose in the winter months as healthy additions to My Plate?Allow for answers

What about orange juice, peaches, butter beans or peas?These are all summer and fall crops. Berries are another popular selection. Berries, like strawberries, blueberries, black berries, and raspberries, all contain vitamins and fiber, alongwith a variety of minerals depending on the berry.

Store Leader picks up a bag of either strawberries or blueberries to make “Berry Good Milk” recipe at the Community Table.

WALK TOWARDS COMMUNITY TABLE/GATHERING AREA

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Community TableNote: Stores without a stationary Community Table will set up 2 tables to provide workspace for the Community Table Activities

Create and Make a New Recipe“Berry Healthy Smoothie”You will need:A BlenderChopped Kale1% Milk / Almond MilkLow Fat Yogurt / Soy YogurtSmall package of frozen fruit, strawberries or blueberries

Directions:To blender, Add 2cups of chopped Kale, Add a package of Frozen Fruit, Then add 8 cups of cold Milk, 1 cup ofYogurt, Blend and serve

TasteBrown Rice Cake or Cracker with a drizzle of local honey!

My Plate Activity “What’s for Lunch?”Materials:Paper platesMarkersDaily Serving GuideVisual examples of serving sizes representingthe various food groups

Directions:Students will draw the 5 food groups onto the blank paper plate, 4 sections, on the front. The dairy group will be drawn on the back of the plate. Use MY Plate as an example.

Students will design a balanced healthy meal, bydrawing foods that belong in the MY PLATE food groups and fit their age group for serving sizes, for 1 meal.

Students can reference the Daily Servings Guide to fulfill their requirements by age groups.

ActivityMiddle Grade students (6th -8th grade) will be presentedwith a Problem Based Learning scenario that can o�er extended learning as they return to the classroom.• Students will use the Lowe’s foods Weekly Specials• The MYPLATE.gov website for Daily serving sizes of each food group• Mathematical reasoning and calculations as they apply budgeting skills• Positive group interaction skills• A virtual amount of $20.00

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ScenarioPBL Meal Planning on a BudgetYou are in your first apartment and living with three other roommates. All four of you are working at new jobs that pay beginning hourly wages. You share rent, utilities, and use public transportation. Together you and your roommates have decided that sharing meals could save a considerable amount of money and at the same time allow for more diverse ingredients and create a more desirable life style than eating out or eating alone.

You now need to sit down together to plan a menu for four people.

To gain a strong understanding of the cost variability and best choices for health that fit your budget, you will begin by planning 2 evening meal to share. Together you have $20.00 to spend on the two, shared meals. You may use the Lowe’s foods Weekly Specials and coupon o�ers, and can check food pricing at Lowesfoods.com. You will also need to meet the My Plate criteria for healthy balanced meals. Pay attention to the serving sizes and amounts for each food group. Remember serving sizes are gender and age specific.

WALK TOWARDS BAKERY AREA

Cakery/Bakery

Do you like to celebrate?Celebration Foods are made in all cultures! Some cultures make special rice dishes with nuts, fruit and spices, some make celebration breads to celebrate harvest time or seasons or cakes to celebrate birthdays of important people!

What types of celebration foods does your family share on special days?Allow for answers

Lowe’s Foods makes celebration cakes and breads.Let’s celebrate with a Cake Walk!

ActivityCake Walk

TasteCookie or Cake

Note: Stores with a Bakery only will taste whole grain bread with olive oil

WALK TOWARDS CHICKEN KITCHEN

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Chicken Kitchen

Students will be introduced to the Chicken Kitchen and be invited to join along with the Chicken Kitchen Dance

Goodbye!Farewell, Thank-you and see you again soon!Students leave with FTFT Booklet and paper plate My Healthy Plate activity

Notes