Investigate the pros and cons of eating organic food

 

Overview: A growing number of people are not deterred from purchasing organic food even though it is generally more expensive than non-organic food. Have students investigate the nutritional guidelines for organic food and determine the benefits and drawbacks of an organic diet.

Curriculum connections: Health, Life Skills, U. S. Government

Objectives
Students will be able to:

• Identify nutritional guidelines for organic food.
• Determine the benefits and drawbacks of an organic diet.

Standard
Mid-continent Research for Education and Learning
Health, Standard two
Students will be able to know how public health policies and government regulations (e.g., OSHA regulations, Right to Know laws, DSS regulations, licensing laws) impact health-related issues (e.g., safe food handling, food production controls, household waste disposal controls, clean air, disposal of nuclear waste)

FROM RIVERDEEP: • You Are What You Eat  • GM Foods  • When Food Bites Back  • Smart Food

Materials
CNN Student News story, "Organic foods get a boost"
Internet access

Suggested time
Article and questions only: 30 minutes
Full lesson plan: Two to three classroom periods

Procedure

1. Have students read the CNN Student News story, "Organic foods gets a boost," and answer the following questions:

• What is organic food? Who is Ayan Perkins? Why does she think organic foods are worth the extra cost? In what ways is she representative of today's consumer? What evidence is available to prove that there has been an increase in the sale of organic foods? What are some factors that support the surge in the sales of organic foods?
• What are the parameters for labeling foods "organic"? Who is Nicolas Donck? What reasons does he give for promoting local farms? How has the U.S. government regulated organic foods? Why do you think U.S. Agriculture Secretary Dan Glickman states that "saying 'organic' is not making a value judgement about nutrition or quality"?

2. What is Whole Foods? Share the following quotation from Scott Allshouse, Director of Operations for the Whole Foods southern region: "People are more aware now about food security, pesticides and herbicides than ever before." Ask: Do you agree with this statement? Why or why not?

3. Refer students to the Web sites below to learn about the United States Department of Agriculture (USDA) and its nutritional guidelines for organic food. Have students share their findings. Then, ask: What are the benefits and drawbacks of eating a strictly organic diet?

4. Group students. Have each group research the origin, method of preparation and the nutritional content of a meal that is served at your school's cafeteria. Ask students to determine whether the meal includes organic food and is nutritionally balanced, and what, if anything, could be done to enhance the nutrition and quality of the meal. After groups share their findings, ask: Do you think including organic foods in meals impacts its nutritional value? Discuss.

Assessment
Have students write letters to their principal about whether or not the school cafeteria should include organic foods in the meals available. Have students share their letters with the class and the principal.

Extension
Have students visit local grocery stores or farmers' markets to discover the organic foods that are available. What are some similarities and differences between organic and non-organic foods? Are there cost differences? If so, why do you think there are cost differences? Have students share their findings. Ask: Will you begin or continue to eat organic foods based upon your research and class discussion? Why or why not?

Materials on this site are reproducible for classroom use.