Livingstone Elementary Food Literacy Program: Exploring dairy & dairy alternatives

Summary

Livingstone Elementary school would like a group of LFS 350 students to conduct a series of food literacy workshops exploring the role of dairy and dairy alternatives with a Grade 4 or 5 class. The objective of the workshops will be to have Livingstone students learn more about the food system and dairy through engaging, experiential and inquiry-based learning activities. In the fall, the BC Dairy Association’s Mobile Dairy Classroom Experience will be visiting the school, presenting a great opportunity for Livingstone students to engage with dairy and dairy alternatives through hands-on experiences. To complement the cow’s visit, LFS 350 students can build other hands-on workshops, such as yogurt making and nutritional diversity and complementarity in milk, milk alternatives, and other food items. Concepts explored can touch on many aspects of the programs in our faculty: agricultural production, animal biology and welfare, food safety, nutrition, and cultural practices of consumption.

Full Project Description

Discovering the Milky Way – More than a Candy Bar!

Organization name: David Livingstone Elementary School

Mission of organization: The mission of David Livingstone Elementary School is to foster lifelong learning through personal student growth in physical, emotional, intellectual and social development in the context of our ever-changing world. Our Code of Conduct is: Be Respectful, Be Safe, Be Responsible.

Description of project opportunity: We are hoping that students in our Grade 5/6 class will partner up with LFS 350 students to explore the dairy system and all it’s nutritional wonder. With projects around yogurt making, understanding the facts of milk and it’s effects on healthy, strong bodies. There will also be an onsite visit from the Dairy Foundation, with a couple of cows to see, feel and touch.

Skills required:

  • Engage the students in an interest in agricultural, nutrition and a general curiosity around the use of diary in our daily lives
  • Create enough interest that generates a lot of questions
  • Patience and humour are always good too

Skills to be developed through the opportunity:

  • Leadership
  • Problem Solving
  • Collaboration and Team Building

Project location: David Livingstone Elementary School (315 East 23rd Avenue, Vancouver). Project will take place at the elementary school in a Grade 5/6 classroom. We are very close to Main street (Main & 25th), so the school is very accessible via public transport.

Days of week and hours project will take place?: Our school day is 9am to 3pm, so anytime between that would be ideal.

Primary contact for the students:

  1. Darren Mitzel, Principal
    Email: dmitzel@vsb.bc.ca
    Website: http://go.vsb.bc.ca/schools/livingstone/Pages/default.aspx
  2. Scott McIsaac, classroom teacher
    Email: smcisaac@vsb.bc.ca

Learning outcomes:

  1. Conduct a series of food literacy workshops for an elementary school audience
  2. Discuss and explore the multifunctionality of dairy and dairy alternatives relative to agricultural production, animal biology and welfare, food safety, nutrition, and cultural practices.
  3. Communicate and collaborate effectively in a community setting

Organizational Outcomes:

  1. Livingstone students will learn:
    *nutrients that are found in dairy products, such as milk, yogurt, cheese, etc.
    *what foods contain diary products
    *how the body breaks down diary products once digested
  2. Greater connection and community building with our local University (UBC)
  3. LFS 350 students will be seen as role models for the Grade 5/6 class and the potential impact/importance of attending a post secondary school
source: http://wiki.ubc.ca/Course:LFS350/Projects/2015T1/Livingstoneelementaryfoodliteracy