Where you go for high quality vegetable photos....
interactive educational resource
All
About Vegetables is an interactive learning resource
with an enormous range of potential learning experiences.
It has been developed primarily for students working on
curriculum levels 3 and 4. CD - $18.00 per unit.
Key aims of ALL ABOUT VEGETABLES are: • To portray vegetables
as fun, cool and exciting to eat. • To make students want to eat
vegetables. • For students to gain skills in vegetable selection
and preparation.
• To give students an understanding that vegetables are an important
part of their food choices. • To give students
an understanding of how vegetables grow. • To give students an
understanding of how vegetables are an integral part of New Zealand culture.
• For students to gain skills with computer technology and information
gathering.
In the home
• how to prepare easy snacks
• how to store and cook vegetables
In the restaurant • how to plan a menu
• how to keep food safe
In the vegetable shop • how to stretch
your budget • marketing vegetables
At the community centre • healthy eating
• healthy action • potatoes for energy
At the school • good food choices
• great lunch ideas • school canteens
On the farm • what makes vegetables grow • what pest control involves
On the marae • traditional cultivation
• all about a hangi
Food to make • great tasting vegetable recipes
UNLIMITED DISTRIBUTION
The interactive programme can be played directly from the CD or copied onto
as many school and home computers as you wish. It can be freely duplicated
and distributed. NO LIMIT ON COPIES IN NEW ZEALAND.
TEACHER’S GUIDE
To understand fully the depth of information and resources available within
ALL ABOUT VEGETABLES interactive, a Teacher's Guide is supplied on the CD
(also available here for download). You can print this for ease of reference.
It will explain how to get to the content within each teaching area. It’s
multi-curricular and covers technology, health, science, social studies,
Maori, computer studies, mathematics, language, horticulture and economics.
their food choices.
