7 teaching plans on food safety in kindergartens
Food safety means that food is non-toxic and harmless, which meets the nutritional requirements and does not cause any acute, subacute or chronic harm to human health. The following is the kindergarten food safety lesson plan I compiled for you, I hope you like it!
Kindergarten food safety lesson plan 1
Activity objectives:
1. Like to participate in inquiry activities and have self-protection awareness.
2. Find the information on the food bag through careful observation and recording, and know the anti-counterfeiting bar code on the food bag, shelf life, production date and the important relationship with health.
3. Have a good habit of paying attention to food hygiene and safety
4. Initially cultivate children's safety awareness and improve their self-protection ability.
5. Cultivate children's ability to judge things.
Activity preparation:
1. Each child should bring a bag of food with a packaging bag.
2. Children's record information table, watercolor pen, and self-made calendar card
3. Children master some words and expressions of year, month and day
Activity process:
1. Children independently observe food bags, which arouses their interest in participating in activities
1. Children independently observe food bags.
Teacher: Today, each of our children brought a bag of food, but today, instead of attending a tasting meeting, we took part in a discovery trip to discover the secrets on the food packaging bag. Now, please take a closer look at the secrets on the packaging bag.
2. Question: What did you find?
Show a large recording paper, and the teacher will record the children's answers on the paper in the form of stick figures.
Summary: Oh, you found beautiful patterns, words and signs on the packaging bag, which let us know what food it is at a glance.
3. Further discover the important information on the packaging bag.
teacher: we found many secrets just now. which secrets do you think can directly tell us that this food is safe and has no harm to our health? why?
teacher: so which secrets can directly tell us that food is safe and healthy? Let's take a look at the big screen!
2. Watch the slides to know the security barcode, shelf life and production date on the packaging bag
1. Watch the slides for children to know the important relationship between these information and their health.
know the production date, shelf life and security bar code.
production date: refers to the date and time when the goods have completed all the processes on the production line, and have been inspected and packaged into finished products that can be sold in the market.
Shelf life: refers to the time when the products maintain their quality and safety under the specified storage temperature.
Anti-counterfeiting bar code: refers to a symbol composed of a group of regularly arranged bars, spaces and their corresponding characters, which is used to represent certain commodity information. With it, the food you bought in the supermarket or shopping mall can be found quickly through the computer, but the bar code of fake and shoddy goods can't be found on the computer.
Summary: No matter what food we eat in the future, we must read this information carefully to ensure that the food we eat is safe and healthy and harmless to our health.
2. Show two bottles of milk with different production dates
(1) Question: Please see which of these two bottles of milk is the milk with expired production date?
(2) Show the homemade calendar card, and the teacher will explain how to distinguish expired food from healthy food. (Focus on guiding children to identify the changes of months during the shelf life. )
Third, operation exercises to enhance understanding
Show the operation paper and explain the operation requirements: We learned the information that should be paid attention to when shopping just now, and now xu teacher will test whether you have remembered it. For the food in this paper, some of the dates are correct, while others are wrong. Please tick the expired food and tick the healthy food. < P > Now please give your answer sheet to the guest teacher and ask them to help you see if you have done it correctly. Kindergarten food safety teaching plan 2
Activity objectives:
1. Guide children to discover and gain relevant experience of food shelf life through exploration, and try to learn about the shelf life.
2. Understand food hygiene knowledge, initially cultivate children's awareness of food safety, and enhance children's awareness of self-protection.
3. Know that the human body needs different kinds of nutrition.
4. Enrich children's food vocabulary and improve children's oral expression ability.
Activity preparation:
Courseware, videos, calendars, all kinds of food, record forms, pens
Activity process:
First, play short films of children shopping in the supermarket to guide them to watch carefully.
teacher: children, have you all visited the supermarket? Today, the teacher brought a short film, and the children took a closer look at how the children in the film visited the supermarket. What's the difference in their performance? (Let the children watch the short film with questions)
Teacher: OK, after watching the short film, who will answer the teacher's question just now?
(children: children are very happy to visit the supermarket; Some children choose a lot of things they like to eat; I saw some children looking at the price; I saw some children looking at the production date and shelf life. )
Question: Why should we look at the production date and shelf life of food? (judging whether the food has expired)
The teacher said the concept of shelf life.
Teacher: "All foods have a shelf life. The shelf life tells us that we can eat safely within this date to ensure our health and safety."
teacher: "children, can you eat expired food?" Why? "
second, introduce the function and importance of the shelf life of food
Teacher: Where did the children in the short film find out the production date and shelf life of food?
Teacher: "Actually, all food packages should have two dates: one is the shelf life, and the other is the production date. We can judge whether it has expired or not through these two dates."
Third, children observe and perceive the shelf life of food independently.
1. Teachers show children's favorite foods to stimulate children's enthusiasm.
teacher: "look, teacher, there are many snacks here. Now do you want to find out their production date and shelf life by yourselves?" The teacher distributed food to the children, and the children observed and discussed freely.
2. Teachers ask questions and children answer
Have you all found them? Raise your hand if you find both dates. Where did you find it?
Please raise your hand to speak. The lead-out date appears in different places and at different times.
Fourth, guide children to learn the method of judging food expiration
Teacher: Children find it quickly and well. It's not enough just to find it. We have to learn to judge!
teacher: "the teacher brought two kinds of food, so we should correctly judge whether it is expired or not, and we should use calendars and tables to help. The teacher shows a form as follows:
Guide children to see the teacher's recording process clearly.
Teacher: "Teacher, here is a form. First, draw the food icon, and then fill in the date found. (date of production, shelf life)
show the calendar and the magnet, guide the children to calculate together, and ask the children to count backwards from the date of production, show several magnets on the calendar in a few months, and record the calculated time in the grid of due time.
Guide children to say today's date, watch the calendar carefully, and finally judge whether it is out of date.
5. Teachers guide children to practice and judge the shelf life.
Quote: "Children, Pleasant Goat called and said that some expired food was put in its supermarket by Big Wolf, and he wanted to ask our children to help him find out the expired food. Would you like to help him?" If you want to help Pleasant Goat, you must pass the examination before you can go! )
Show the form and tell the children the rules of the game. All children are divided into four groups, with five people as a group. There are five kinds of food on each table, each child chooses one, and each child has a record form. Children can quickly find the production date and shelf life of the food they take and record it on the form. After recording, they can judge whether it has expired with the help of a calendar.
children's operation is guided by teachers.
Sixth, summarize the teacher's explanation forms to deepen children's understanding of the shelf life.
teacher: the children have already got the result. let's verify it together.
Show the courseware. Teacher: The teacher brought Pleasant Goat to verify with us. Look, if the children are right, Pleasant Goat will jump out happily. If they are wrong, Big Wolf will jump out.
Conclusion: All the children have passed the test. Next, let's go to Pleasant Goat's supermarket to help it. Kindergarten food safety lesson plan 3
Teaching objectives:
1. By learning relevant safety knowledge, students should choose and identify when buying food, so that students can grow up safely and healthily.
2. Understand the common sense of health.
3. Strengthen children's awareness of food safety.
Teaching emphasis:
Understand the importance of reasonable nutrition and food safety.
Supporting courseware: small class safety courseware "Food Safety" PPT courseware
Download address
Teaching process:
(1) Introduction to the topic of conversation
What delicious food did the canteen prepare for everyone at noon today? Do you like it?
Your answers remind me of an old saying in China: Food is the most important thing for the people. It can be seen that food is very important to our life and study.
can you tell me what you usually like to eat?
There are so many kinds of foods that people like to eat. Are all foods good for our health?
In this morning meeting class, the teacher wants to go into the food kingdom with everyone and learn some knowledge about food safety.
(II) Introducing junk food
In life, we call food that is harmful to health like spicy strips "junk food".
what other junk food do you know?
The teacher has also collected some knowledge about junk food. Now let's ask the children to introduce it to us.
do you like to eat these things?
But the hidden dangers of these foods are really chilling.
Food safety is closely related to our health. What do you plan to do in the future?
Eat less snacks, don't eat fried foods, and eat more fruits and vegetables. It seems that everyone has gained a lot in today's morning meeting.
(3) Introduction of food hygiene habits
In fact, in order to achieve a safe diet, besides choosing the right food, what should we pay attention to?
There are several points for attention from the teacher. What do you think needs to be improved according to these requirements?
everyone is really determined. The teacher believes that you will sit in the right place and really eat healthily.
through today's study, everyone has a certain understanding of food safety. Let's work together to ensure food safety and build a healthy Great Wall.
Finally, the teacher wants to give you a word: eat safely and grow healthily.
let's remember this oath! Kindergarten food safety teaching plan 4
teaching objectives
1. Make students understand the knowledge of food pollution and the relevant educational knowledge of food poisoning.
2. Educate students about matters needing attention and preventive measures in food safety.
teaching focus
prevention of food pollution and poisoning.
Teaching process
1. Picture import
1. Multimedia presentation of some students with food hygiene problems. (diarrhea, abdominal pain, vomiting, etc.)
2. Let the students talk about how to distinguish problem foods and prevent food poisoning.
second, focus on
to prevent food poisoning, first of all, we should pay attention to personal hygiene, so as to take a bath, wash clothes, cut nails, have a haircut and change sheets and covers frequently (once a month). Keep the classroom, dormitory and environment clean and hygienic, and form the good habit of washing hands before and after meals and not overeating. Secondly, do "six don't eat", don't eat cold food, unclean fruits and vegetables, don't eat spoiled food, don't eat meals without high temperature treatment, don't drink raw water and don't eat snacks. Then, it is necessary to recognize the quality of other foods from the food labels, and choosing safe foods is the first step to control the disease from the mouth.
1. Know the characteristics of food poisoning
The incubation period is short: it usually takes a few minutes to several hours after eating
Gastrointestinal symptoms: diarrhea, abdominal pain, some accompanied by vomiting and fever
2. To prevent food poisoning, we should do the following
(1) Develop excellent hygiene habits. Wash your hands before and after meals. Bad personal hygiene habits will bring pathogenic bacteria from the human body to food.
(2) Choose fresh and safe food.
(3) Food should be thoroughly cleaned before eating.
(4) Try not to eat leftovers.
(5) Don't eat moldy grain, sugarcane and peanuts, and the mycotoxins in them will cause poisoning.
(6) Be alert to poisoning caused by eating toxic and harmful substances by mistake.
(7) Don't buy food from vendors without hygiene license.
(8) drink drinking water that meets the hygiene requirements, and do not drink raw water or unclean water.
Conclusion
We should firmly establish the idea of "safety first, prevention first", because it is related to the physical and mental health of all our teachers and students. I hope that students will pay attention to it in their future study and life. If this item is ignored, the consequences will be unimaginable. 5
Activity objectives:
1. Observe the process of food mildew and deterioration.
2. Know that moldy food is not edible.
3. Cultivate the interest in continuous scientific inquiry.
4. Strengthen children's safety awareness.
5, initially cultivate children's ability to solve problems with existing life experience.
Activity preparation:
Children's book Moldy, several pieces of white bread, plates, plastic wrap, water, refrigerator, microscope, paper, crayons and white paper
Activity process:
1. Ask children to read Children's book Moldy by themselves,
Discuss collectively:
What are these? Why did it become like this?
how do you know these foods are moldy?
can moldy food still be eaten? Why?
2. Ask the children to experiment in groups:
Put a piece of dry bread and a piece of bread sprayed with water on a plate, seal it with plastic wrap, put a label on it and write the date.
Put the dry bread and the bread sprayed with water together in the science activity area.
Provide an "experimental observation record form" for each child, reminding children to observe what bread looks like every day, and record it according to the date.
3. Wait for the bread.