3-4 S.A.K.G

Spring is upon us and the garden is starting to see some action. The garlic crop is doing well, these should be ready for harvesting when the leaves turns brown. Check out the healthy lettuce varieties, these will be used during the last weeks of term 3. The chickens are now beginning to lay more consistently, providing us with free range eggs to make yummy muffins.

In the kitchen, students learnt how to be safe with knives and practised safe techniques under the watchful eyes of adults. Students explored the importance and benefits of eating seasonal produce for better taste, nutrition and sustainability. We have used up most of the winter harvest of celery, silverbeet and cauliflower to cook soups and risottos. These were served with delicious wholemeal rolls. Our little Year 3s absolutely loved the food prepared using seasonal produce.

EATING A RAINBOW INCURSION

This week, Jess from Western Health visited Brookside to teach students all about Healthy Eating by Eating a Rainbow. The food that we eat falls into 3 categories and we should aim to eat 1/3 from each category every day.

GO- For energy (carbohydrate, bread, rice)

GROW- To help us grow (protein and calcium, meat, eggs, nut, beans)

GLOW- To help us glow and be healthy (vitamins and minerals)

We also learnt all the different colours and nutrients in fruit and vegetables. Students sampled some from each colour and described the taste and flavour. Many surprised themselves by trying new food and loving red cabbage and very sour lemon.

RED= Help our heart and prevent cancers (capsicum, tomato, strawberry)

ORANGE/YELLOW= Help our eyes (carrot, corn, pineapple, lemon)

GREEN= Help our brain, blood, and DNA (spinach, broccoli, kiwi fruit)

BROWN/WHITE= Help our muscles and fight germs (cauliflower, mushroom, dates)

PURPLE/BLUE/BLACK= help our heart, blood, and prevent cancers (beetroot, blueberry, purple cabbage)