5 teaching plans for food safety education in kindergartens

The teaching plans include the analysis of teaching materials and students, teaching objectives, important and difficult points, teaching preparation, teaching process and exercise design. The following are the teaching plans of food safety education in kindergartens that I have compiled, hoping to provide you with reference.

Kindergarten food safety education teaching plan 1

Activity goal

1. Know the production date and safety signs on food packaging.

2. Be able to carefully observe and analyze which foods are safe and which foods have potential safety hazards.

3. Enhance food safety awareness in life, restrain yourself and eat less snacks.

activity preparation

1. All kinds of food packaging bags, bottles and cans.

2. food safety PPT

activity process

1. conversation introduction.

The teacher shows all kinds of food packaging boxes and cans, and talks about the experience of going to the supermarket to buy things.

second, explore the secrets of food packaging.

1. watch PPT to know the production date and safety label.

2. Watch the teaching wall chart and learn the correct way to distinguish spoiled food.

① The teacher shows the other three pictures.

(2) Ask the children to answer and everyone to comment.

③ summary of teachers.

third, activities: field observation to distinguish which foods are safe and which foods have potential safety hazards.

Activity extension:

In regional activities, please ask children to design food packaging with shelf life, production date and safety signs. Teaching plan for food safety education in kindergartens 2

1. Activity objectives

1. Grasp what are "junk food", "three no foods" and "rotten food", and grasp that eating these foods will be harmful to health.

2. Through a variety of sensory activities such as looking, touching and smelling, master the specific methods to distinguish "junk food", "three-no food" and "rotten food".

3. Enhance self-awareness of safe food, reject "junk food", "three-no food" and "rotten food", and improve self-protection ability.

2. Activity preparation

1. With the cooperation of parents, let children know about food safety briefly.

2. Several packages of courseware, junk food, rotten food, "three noes" food and other safe food, and several baskets for food.

III. Activity process

(1) Invited guests to stimulate interest Children, have you paid attention to the outer packaging of the food you usually eat? Do you know what food it is about? Today, I received an invitation from Bear. He invited me to visit his home with you. He wants to share his favorite food with us, so let's go and have a look!

(2) Observe and discuss, analyze and explain what are "junk food", "three-no food", "rotten food" and "safe food"

1. Watch the first picture of the video courseware and get to know junk food.

Teacher: Little Bear has prepared many delicious things for us. Let's see what we have. Ask children to observe and talk about the names of food. Then, after playing the video of analyzing and explaining the knowledge about junk food, let the children talk about what other foods are junk food in life according to the explanation.

2. Watch the second picture of the video courseware to guide the children to observe the food packaging and know the "three noes" food.

Teachers distribute some food to children, remind children to carefully observe the outer packaging of food and make a comparison, and then guide children to observe the small food production workshops with extremely poor sanitary conditions and tell them that the food produced in this environment is the "three noes" food. Then, it is summarized by the explanation of Jubilance, so that children can make clear what is qualified and "three noes" food.

3. Observe the third picture of the video courseware to know the rotten food.

Little Bear took out his favorite fruits and eggs (some of which began to rot) and invited guests to eat. Ask the question again: "What's the difference between these foods?" Children observe and discuss, and then sum up: foods that start to rot, smell and are not bright in color are rotten and spoiled foods, which contain a lot of harmful bacteria and cannot be eaten.

4. Observe the fourth picture of the video courseware to know healthy food.

Teachers show pictures and signs of healthy food and tell children what kind of food is healthy.

(3) Purchase food and consolidate the situation of creating supermarket shelves through games. There are junk food, three non-food, rotten food and some safe food mixed on the food shelf. Children are divided into three groups to have a food classification purchase competition to see which group buys more and safer food. Teachers participate in the game as food inspectors.

IV. Activity Extension

Please ask the children to have a look with their parents and find out what other foods in life are "junk food", "three no foods" and "rotten food". Teaching plan for food safety education in kindergartens 3

Activity objectives:

1. Actively participate in collective discussion activities.

2. Know the production date and safety signs on food packaging.

3. Be able to identify the safety of food and buy healthy and qualified products.

Activity focus:

Know the production date and safety signs on food packaging.

Activity difficulty:

Being able to identify food safety and buy healthy and qualified products.

Activity preparation:

1. Video (correctly and incorrectly purchased goods).

2. A number of food packaging bags, moldy food and safe food.

3. Paper, pen and blank wall are used as prompt walls.

activity process:

first, the beginning part.

talking activities.

A little girl went to the supermarket to buy something, and asked the children to help her see which time she bought something correctly.

second, the basic part.

activity: watch two videos and ask: which video is correct and why? (You need to check the food safety mark, production date and shelf life on the packaging bag). Watch the third audio video to learn about the safety information on the packaging bag.

1. Take a look and talk about it.

(1) Look at the pictures and know the safety signs, production date, shelf life, environmental protection signs and identification codes on them.

(2) Teacher's summary: They can tell us whether the food we buy is safe and safe to eat. The food within the shelf life is safe, but it will go bad after the shelf life, and you may get sick after eating it. When you go shopping with your parents, you can remind them of the production date, shelf life and production license mark on the package. If you can't calculate when it will expire, you can ask the adults around you.

(3) Question: What should you do if you buy unsafe goods in the supermarket?

Teacher's summary: If you find any supermarket products with potential safety hazards, you can call 12315 to complain about them, and the industrial and commercial administration agencies that manage supermarkets will investigate and handle them.

2. look for it.

The teacher shows the packaging bag, and asks three to five children to come forward and find out these signs. Everyone verifies that the teacher can take out his mobile phone and scan the QR code to show the children. Without these signs, there are three products, and we can't buy them.

3. Question: How can you tell the quality of food without packaging bags? Show spoiled and non-spoiled bread, and ask individual children to identify their safety by looking and smelling.

teacher's summary: before eating food, we should make sure whether the food is safe or not. We can carefully observe with our eyes whether it is moldy or discolored, and we can also smell it with our nose if there is any strange taste, such as sour taste or bad smell. If the color and taste change, it means that the food is bad and can't be eaten. Fresh milk and soybean milk should not be kept for too long at room temperature. Kindergarten food safety education teaching plan 4

Activity objectives:

1. Like to participate in inquiry activities and have self-protection consciousness.

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. Teaching plan of food safety education in kindergarten 5

Activity objectives:

1. Guide children to discover and gain relevant experience of food shelf life through exploration, and try to learn about 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.