Lollies
Lollies
Teacher notes
Recommended link: “Did Roy Royce make a healthy choice? Food choices”.
Key language:
 Lollies are a sometimes food*
 Lollies contain lots of sugar
 Too much sugar is unhealthy for
our bodies.
Do lollies grow in the ground?
 No, we make lollies
 To make lollies we often use lots of
sugar and other ingredients
 Are lollies natural? Discuss.
How many lollies are ok?
 1 lolly every so often
 Small amounts, rarely
 Reinforce that sometimes foods
are not for every day.
What’s a healthy snack we could eat
instead of lollies?
 Fresh/canned fruit or yoghurt
 Discuss other food options for your
lunchbox.
Roy Royce: Healthy food adventure
Value = 1 star
On Friday Roy Royce felt sick in the tummy!
What happens if just like Roy Royce we have too much sugar every day?
Example answers:
 Sugar can make us feel sick
…Who’s felt sick before from eating too many sweets?
 Sugar can give us holes in our teeth
…So if our adult teeth get holes, are we going to grow anymore?
 Sugar can affect our ability to concentrate in the classroom
…Discuss how too much sugar can “spike” energy levels quickly for
a short-time, but then can cause people to become really tired.
Note: Please guide responses, as this is not a fat discussion. If students
respond with “sugar makes us fat” – it is advisable to focus
discussion back on the way sugar can make us feel.
We don’t want kids who struggle with their body image feeling
uncomfortable when we discuss eating habits.
*
Australian Dietary Guidelines (2013) categorises lollies as a “discretionary choice”.
Fruit
(FOOD GROUP)
Fruit
Teacher notes
Partner cards: Apple, Banana, Blueberries, Cherries, Orange and Watermelon.
Key language:
 Fruits make up one of our five
every day food groups
 We should eat a wide variety of
fruits every day to help our bodies
grow up healthy
 Or, we should “eat a rainbow” of
different coloured fruits every day.
Key language continued…
 Fruits are GLOW foods that give our
bodies vitamins and minerals to
make hair, skin and eyes shine.
Recommended serves per day:
 Girls and Boys 4-8 years should
aim for 1 ½ serves of fruit per day
 Or simply promote 2 and 5: “Go
for 2 fruits & 5 vegies every day”.
A standard serve of fruit is...
 1 medium apple, banana or pear
 2 small apricots, kiwi fruit or plums
 1 cup of diced or canned fruit (with
no added sugar).
Where do these foods come from?
 Fruits grow on trees and plants,
that means these foods are natural.
Roy Royce: Healthy food adventure
Value = 3 stars
Eat a rainbow every day!
It’s important we eat lots of different coloured fruits and vegetables everyday
– the more colours the better, to help our bodies grow up strong and healthy.
Let’s build a rainbow of fruits and vegetables for our classroom.
Colours:
Red, Orange, Yellow, Green, Blue, Purple, Pink - a variation from
the traditional model as indigo and violet may cause confusion.
Suggestions:
 Stick coloured paper on the wall to create a classroom rainbow and ask
children to cut foods out of shopping catalogues and stick them on.
 Use “APPLE” flashcard challenge to encourage children to draw
coloured fruits and vegetables for the classroom rainbow.
 Split children into “colour groups” and ask them to draw foods on
coloured paper and cut them out to create a classroom rainbow.
Vegetables
(FOOD GROUP)
*
Vegetables
Teacher notes
Partner cards:
Broccoli, Capsicum, Carrots, Corn, Eggplant and Radish.
Key language:
 Vegies make up one of our five
every day food groups
 We should eat a wide variety of
vegies every day to help our
bodies grow up healthy
 Or, we should “eat a rainbow” of
different coloured vegies every
day.
Key language continued…
 Vegies are GLOW foods that give
our bodies vitamins and minerals to
make hair, skin and eyes shine.
Recommended serves per day:
 Girls and Boys 4-8 years should aim
for 4 ½ serves of vegies per day
 Or just promote 2 and 5: “Go for 2
fruits and 5 vegies every day”.
A standard serve of veg is...
 ½ cup of cooked green or orange
veg, such as broccoli, spinach,
peas or pumpkin
 1 cup of green leafy or raw salad
 1 medium tomato.
Where do these foods come from?
 Vegies grow in the ground and
plants, that means they are natural
foods.
Roy Royce: Healthy food adventure
Value = 3 stars
Roy Royce: 5 Day Diary
PRINT OUT A4 STUDENT DIARIES
Allow a few minutes at the end of each lesson for children to complete or ask
children to complete at home.





Monday – Colour in only the everyday foods
Tuesday – Draw a healthy lunchbox
Wednesday – Help prepare a healthy meal at home
Thursday – How many glasses of water will you drink?
Friday - Identify a healthy food alternative.
WEDNESDAY- KEY ACTIVITY:
Ask children to help prepare a healthy meal at home with mum, dad or an
adult – it could be a snack, dinner, breakfast or lunch for the day.
Children to present back to the rest of the class...
 What did you make? Who did you make it with?
 How did you feel when you were making your meal? Why?
*
Australian Dietary Guidelines (2013) refers to this food group as “Vegetables and legumes/beans”.
M
Milk, Yoghurt
and Cheese
(FOOD GROUP)
Milk, Yoghurt and Cheese*
Teacher notes
Partner card: Milk.
Key language:
 Milk, yoghurt and cheese make
up one of our five every day food
groups
 We should eat these foods every
day to help our bodies grow up
healthy
Where do these foods come from?
 Most milks, yoghurts and cheeses
come from dairy cows, which means
these foods are also known as dairy
foods.
 These foods are natural.
Recommended serves per day:
 Boys 4-8 years should aim for 2
serves of dairy per day
 Girls 4-8 years should aim for 1 ½
serves of dairy per day
A standard serve is...
 1 cup (250ml) of milk
 2 slices (40g) of cheese, such as
cheddar
 ½ cup (120g) of ricotta cheese
 ¾ cup (200g) of yoghurt
Roy Royce: Healthy food adventure
Value = 1 star
Foods that “MOO”
Most of the milk we drink comes from cows. Discuss.
 Can you name some other foods that come from cows?
Answers:
Yoghurt, cheese, cream, ice cream. Discuss the healthiest.
Discuss:
 Milk, yoghurt and cheese are GROW foods that give our bodies an
important mineral called calcium to help us grow up strong.
 Calcium helps strengthen our bones and teeth.
 It is recommended that we go for reduced fat varieties of milk,
yoghurt and cheese as a healthier option.
 Cream, ice cream and butter are sometimes foods.**
Extension:
 Some people are allergic to cow milk so they may choose to have
different milk: Soy milk, rice milk or oat milk are examples of
different milks that people often have instead of cow milk. Discuss.
Australian Dietary Guidelines (2013) refers to this food group as “Milk, yoghurt, cheese and/or their alternatives, mostly
reduced fat”.
** Australian Dietary Guidelines (2013) categorises cream, ice cream and butter as “discretionary choice”.
*
Lean meat, fish,
eggs and nuts
(FOOD GROUP)
Lean meat, fish, eggs and nuts*
Teacher notes
Key language:
 Lean meats, fish, eggs and nuts
make up one of our five food
groups
 We should eat these foods every
day to help our bodies grow up
healthy
 Lean meats include beef, lamb,
chicken, veal and pork cuts.
Recommended serves per day:
 Girls and Boys 4-8 years should aim
for 1 ½ serves of these foods per
day
 Important: Be aware of nut
allergies and remember to discuss
your school/service policies.
Where do these foods come from?
 Lean meats come from cows, sheep,
pigs, chickens and other farm
animals
 Eggs come from chickens and other
farm birds
 Nuts and seeds come from plants or
trees
 These foods are all natural.
A standard serve is...
 65g cooked lean meats
 80g of cooked lean chicken
 100g of cooked fish fillet
 2 large (120g) eggs
 30g of nuts, seeds or peanut butter
(no added salt).
Roy Royce: Healthy food adventure
Value = 1 star
Are you a lean meat?
If foods could talk we could ask our meats if they’re lean or not, so…
 How do we know our meats are lean?
Answer:
Lean meats are meats with the fat cut off
Discuss:
 Lean meats, fish, eggs and nuts are GROW foods that give our
bodies protein to help us grow strong
 Protein helps build our muscles
 Some other important foods in this group include chicken, tofu,
seeds, beans, lentils and chickpeas.
Extension:
 The way we cook our meats and fish can change how healthy
that food is for our body. It’s important we try not to add too
much oil or salt when we cook these foods. Discuss “fresh”
versus “fried”.
Australian Dietary Guidelines (2013) refers to this food group as “Lean meats and poultry, fish, eggs, tofu, nuts and seeds
and legumes/beans”.
*
Grain foods, including
bread, cereal and rice
(FOOD GROUP)
Grain foods, including bread, cereal and rice*
Teacher notes
Partner card: Bread
Key language:
 Grain foods including bread,
cereal and rice make up one of
our five food groups
 We should eat these foods every
day to help our bodies grow up
healthy.
Where do these foods come from?
 Breads and cereals come from
grains like wheat, oats, rice, rye,
barley, millet, quinoa and corn.
 All these grains are grown on farms
all around the world
 These foods are natural.
Recommended serves per day:
 Girls and Boys 4-8 years should aim
for 4 serves of grain foods per day
on average.
A standard serve is...

1 slice (40g) of bread

½ cup (75-120g) of cooked
rice/pasta/noodles/polenta

½ cup (120g) of cooked porridge

¼ cup (30g) of muesli.
Roy Royce: Healthy food adventure
Value = 2 stars
Where do we use our GO foods?
Grain foods including bread, cereal and rice are our GO foods that give
our bodies energy to get us moving throughout our day. Let’s explore
outside and find outdoor areas where we can be active in different
ways every day. So, get your walking shoes on kids!
Discuss:
 Our outdoor areas and different activities we could play
 Are there areas we can plant fruit and vegies?
 How do we feel when we play outside with friends?
 Playing games outside helps to keep our bodies healthy.
Extension:
 Demonstrate different games or get active in your vegie patch.
Note:
 Other foods in this group include rice, pasta, noodles, polenta,
porridge, muesli, crumpets, couscous, oats or quinoa
 Some people are allergic to wheat and can only have foods that
are gluten-free. Discuss.
Australian Dietary Guidelines (2013) refers to this food group as “Grain (cereal) foods, mostly wholegrain and/or high
cereal fibre varieties”.
*
Bread
Bread Teacher notes
Key language:
 Bread is a healthy every day food,
especially when it has lots of
healthy grains, like wholegrain.
 Wholegrain gives us fibre, which
works like a broom to sweep our
insides clean.
Where does bread come from?
 Bread is made from grains like wheat,
oats, rice, rye, barley, millet, quinoa
and corn.
 All these grains are grown on farms all
around the world
 These foods are natural.
What’s a healthy filling you could put
in your wholegrain bread sandwich?
 Salad
 Banana
 Egg
What are some other foods that have
whole grains?
 Pasta
 Dried biscuits
 Cereals
1
Roy Royce: Healthy food adventure
Value = 2 stars
Are you “bready” for a challenge?
Note: This activity is a suggested assessment task to provide a summary of
key learnings from the Growing Understandings flashcard activity category.
We know bread with wholegrain is healthy for us, but that doesn’t mean
we should just eat bread every breakfast, lunch and dinner. We would
most likely get pretty tired of eating bread and importantly, our bodies
would miss out on all the other healthy foods out there.
What do you think we should be eating every day?
Download and print the My Healthy Food Plate worksheet and ask children
to draw foods in the segments to show the different healthy foods they like
to eat every day, from all five food groups:






Fruits
Vegetables*
Milk, yoghurt and cheese**
Lean meats, fish, eggs and nuts***
Grain foods, including bread cereal and rice****
And remember to drink plenty of water too!
Extension:
Name different types of breads we eat – rye, multigrain,
sourdough, brown, white, gluten-free. Discuss.
Australian Dietary Guidelines (2013) refers to this food group as “Vegetables and legumes/beans”.
**ADG (2013) refers to this food group as “Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat”.
***ADG (2013) refers to this food group as “Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans”.
****ADG (2013) refers to this food group as “Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties”.
*