EDUC 394: Field Trip Assignment

Hillary Steffler, Ellena Chaplin, Sara Peterson, Christine Bewley

Field-Trip to Save-On Foods
Grade Level: 4
Subjects/PLOs:
Science
Compare the structures and behaviours of local plants in different habitats and
communities.
HACE
Describe choices they can make for healthy eating, based on Canadas Food Guide
to Healthy Eating.
Math
Construct and interpret pictographs and bar graphs involving many-to-one
correspondence to draw conclusions.
LA

Journal Response.

Learning Outcomes:
I can associate different produce with specific habitats.
I can create a healthy diet that includes all the necessary food groups.
I can make and interpret a graph that is based on facts I have collected.
I can write a journal about my own experiences.
I can create a week meal plan to show my understanding.
Summary of teaching leading up to the trip:
Introduce the different habitats and the characteristics that are in relation.
Provide students with Venn diagrams of the different environments.
Introduce the multiple food groups exist in the Canadas Food Guide to Healthy
Eating. Generate discussion on how much you should be eating of each group each day:
take a poll of what each student thinks and transition to the actual facts.

Explain what a pictograph and bar graph is: have several examples ready. As a class,
create a bar graph of what each student brings for lunch each day: this will facilitate
what should be discussed in terms of healthy eating.
Provide students with the guidelines: what should you be thinking about when youre
on the field trip. These thoughts will be logged in our journals. Questions could include:
whats your favorite vegetable/ fruit? What meals would you make from your favorite
fruit/ vegetable? Would you rather eat organic produce, if yes why? Why should we
properly wash our fruits? What are the benefits of eating a healthy diet?
Dayplan for the trip:
Transportation: Students will walk as a group to Save-on Foods. They will be
put into partners to walk beside and adults will be dispersed among group.
Number of adults: 1 Classroom teacher, 1 EA, 4 parent volunteers
Payment: FREE will bring a hand made card signed by all students to give
to Save-on Foods as a thank you.
Groups: Class is split into 2 groups Adults dispersed evenly.
8:30 students arrive at school
8:45 Get dressed and into groups to walk to Save-on Foods. Talk about
behaviour expectations.
9:00 Leave school and walk to Save-on foods.
9:15 Arrive at Save-on Foods and have tour.
11:15 Tour wrapup and explain Think, pair, share activity for way home.
11:30 Arrive back at school/ share out ideas from walk home
12:00 LUNCH
1:00 D.E.A.R
1:15 Journal entry from field trip experience
1:45 Give out groups for meal plan assignment. Brainstorm.
2:30 Planners, jobs, home time.
Summary of teaching following the trip:
As a class we will make graphs (at lunch) in response to our presentation of
what a healthy diet is. Compare the bar graph you did before the field trip
and see what the difference is.
Ask students to write in their journal about the difference in lunches brought:
was it a progressive change or has it stayed the same? Answer questions
given as guidelines before field trip: whats your favorite vegetable/ fruit? What

meals would you make from your favorite fruit/ vegetable? Would you rather eat
organic produce, if yes why? Why should we properly wash our fruits? What are the
benefits of eating a healthy diet?
Students are put into groups and expected to plan one day of healthy eating as per
Canadas Food Guide to Healthy Eating. 5 groups of 5 students to make one full week of
meal plans. These are shared at end of unit.