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Growing Healthy Schools and Communities Through Garden Based Education
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Program Reports
Please complete for each lesson plan. If using the same plan for more than one class please mark that in the notes.
Name
*
Hannah
Raul
Date of Program
Site
Aptos Middle School
International Studies Academy
June Jordan School for Equity
Log Cabin Ranch
San Francisco Community School
Period
*
If classes curriculum were the same please check which periods.
1st
2nd
3rd
4th
5th
6th
7th
Afterschool
Grade Level
Middle School
High School
Mixed Grade Levels
Special Day
Name of Teacher
Please enter the name of the teacher that you worked with.
Ms. B
Daniels
Fernandez
Fong
Hasan
Joseph
Kenny
Kilpack
Lancellotti
Pollack
Stones
Substitute
Number of Students
If completing form for more than one class please enter the total number of students in all classes combined.
Volunteers
Please include names and hours each volunteer was present.
First
Last
Hours
Curriculum Topics
Animal Science
Botany
Gardening
Environmental Science
Food Systems/Marketing
Hikes
Nutrition
Social
Soil
Special Events
Sustainability
Curriculum Topics
Animal Science
Botany
Gardening
Environmental Science
Food Systems/Marketing
Hikes
Nutrition
Social
Soil
Special Events
Sustainability
Curriculum Activity
Please note what was different from Work Plan and/or what Lesson and Activity were used.
Curriculum Activity Rating
Implemented successfully
Implemented with challenges
Not implemented
Garden Activity
Garden Activity Rating
Implemented successfully
Implemented with challenges
Not implemented
Nutrition Activity
Cooking
Tasting
Tasting item from the garden?
Yes
No
Cooking Activity
Enter the recipe used
Cooking with ingredients from the garden?
Yes
No
Garden items used
Please list what items were grown on site and how much was used.
Item
Quantity
Youth and Community Benchmarks
Check all benchmarks achieved today.
Youth & adults learn each other's names
Group agreements and consequences are established
Youth can use tools safely
Small Groups/Teams are formed
Systems for assigning work tasks and grading participation are established
Teacher Check-ins are done
Youth can successfully transition to working in small groups
Youth and families attend Work Day
Youth are competent with at least 3 garden activities
Youth can use cooking equipment safely
Youth Interns, Club or After School leaders are established
Regular garden updates via school communications are established (weekly bulletins, monthly newsletters, PTA meetings, etc.)
Nutrition Topic
Please choose if any of the following topics were discussed during your lesson.
Fruits and vegatables (most classes will be this)
Physical Activity with Fruits and Vegatables (i.e., hauling, digging new beds, etc)
Fiber-rich foods
Food shooping/preparation
Fats & oils
Physical Activity with Nutrition
Lean meat & beans
Limit added sugars or caloric sweeteners
MyPyramid-healthy eating plan
Promote healthy weight
Sodium & potassium
Whole Grains
Food Safety
Fat free & low fat milk or equiv (& alternate calcium sources)
Was this lesson plan used in more than one class?
Yes
No
School-Wide Food Event?
Class included a school-wide food event.
Yes
No
If yes, what type of school-wide food event?
If yes, how many students participated in the school-wide event?
Reflection Notes
Class Notes - Pod A
Students were dressed for class
Class started on time
Was there a need to circle up? - Pod A
Yes
No
If circle up, how many? - Pod B
Was there a need to circle up? - Pod B
Yes
No
Class Notes - Pod B
Students were dressed for class
Class started on time
Did the counselors have to be redirected during class? If yes, please explain in note.
Yes
No
Any notes, behavior issues, or staff issues to report
Name
This field is for validation purposes and should be left unchanged.
