Food Production and Preservation

This week, Grade 1s explored the different ways on how foods are processed and preserved. This is in line with some questions raised by the Grade 1s. " How are products from outside Japan kept fresh and safe? " - Shion "Are foods that can easily ripen or go bad transported by planes (to reach supermarkets fast)?" - Kallea "Do people consider seasons in storing and selling foods?" - An "Why are some foods frozen?" - Emma "Why are some foods kept in the refrigerators and some are not?" - Zion We started the week by finding out the meaning of processed foods. Grade 1s sorted natural from processed foods. We also looked at some examples of processed foods and how they are different from natural foods where they are originally from.

Then we uncover reasons why processing food is necessary, and how this is helpful and harmful to humans. We went further by trying out ways on how foods are preserved. Through the help of our experts at school, Ms Itzi and Ms Faye, we preserved some small fishes by freezing, pickling, salting and drying. Our salted and dried fishes are kept in an elevated place where sunlight can directly shine on them We are looking forward to seeing dried fishes next week.

Steps involved in getting our food to our table

This week, Grade 1s explored the journey of food from farm/field to our tables (homes). Individually they looked into the food that interest them the most and have started finding information about the production of it. Some have taken the step to writing their first draft. In groups, they also worked together to show in diagram the production of food they chose to explore and explain and share what they found out to their classmates through a group presentation.

Next week, Grade 1s will sort out processed from whole foods and look into safety preparation and production of goods. They will also find products or goods at home that are imported or not made in Japan and post them on seesaw.

Where Foods Come From

Grade 1s explored different food sources this week. They looked at different food products and sorted them according to their sources: PLANTS or ANIMALS. They also planted their vegetables and will monitor its growth. Once big enough, they will take home the vegetables they planted and harvest them when they are ready to be cooked or eaten raw.

This week, Grade 1s also visited KEWPIE Kobe Kitchen where they got the chance to see how mayonnaise is made; how they are placed in bottles and sealed for freshness. In the end, we were also given free mayonnaise to taste at home.

To support our inquiry on the steps involved in getting food to our table, Grade 1s will work on writing a 'How to' text explaining how the product (food) of their interest or liking is collected or harvested from the farm and changed into the food that we serve on the table.

Checking on What we KNOW

This week, Grade 1s further explored the unit by sharing what they know about the process of importation and exportation. We looked into products that are locally grown and compared that with the products that are imported.

At this point, our queries expanded and now focused more on ensuring safety of food during transportation or movement from farm to supermarket. Grade 1s met Maggie the Dairy Cow in the story we read. In there, Maggie narrated how her milk is kept fresh until they are ready for distribution to different supermarkets and eventually to our homes. Next week, we will try to grow simple leafy vegetables and take them home for consumption.