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Browse More Resources →Welcome! You’ve unlocked a complete nutrition education hub. Discover the science behind food groups, explore how the same healthy foods are named across cultures, and access activities, videos and free resources — all in one place.
The Go, Grow & Glow food system is a science-based framework for teaching children how food fuels, builds and protects the body. We use food names from different cultures as a bridge — not as the lesson itself — to make nutrition education relevant and meaningful for every child, regardless of where they come from.
Every food belongs to one of three groups based on its primary nutritional role. Understanding which group a food belongs to helps children make healthier choices every single day.
Rich in carbohydrates and starches
Give us energy to move, think and playWhy we need them: Carbohydrates are the body’s primary fuel source. They power the brain, muscles and all body systems. Children need GO foods at every meal to stay focused and active throughout the school day.
Rich in protein and calcium
Build strong bones, muscles and teethWhy we need them: Protein builds and repairs every cell in the body. Calcium strengthens bones and teeth. Children need GROW foods daily — especially during periods of rapid growth.
Rich in vitamins and minerals
Protect the body and keep us healthyWhy we need them: Vitamins and minerals regulate every body process — from immune function to eyesight, skin health and disease resistance.
The word callaloo is a perfect example of why food names matter. In Trinidad & Tobago, callaloo is made from dasheen bush — the leafy tops of the taro plant. In Jamaica, the exact same word refers to a completely different plant — amaranth. Same word. Different islands. Different plants. Both delicious, both nutritious — but not interchangeable.
This is not unusual. Across the Caribbean and beyond, the same foods carry different names, and the same names carry different meanings. When children can’t identify familiar, nutritious foods by their different names, they make less healthy choices — not because they don’t know about nutrition, but because the food looks unfamiliar. This hub bridges that gap.
This resource directly supports DEI curriculum goals, culturally responsive teaching, and English Language Learner needs — while delivering genuine health and nutrition education aligned to K–5 science standards.
Meet the foods you might not recognise by name — but which are packed with nutrition and available in stores near you!
A hollow-stemmed leafy green from the morning glory family. Rich in iron, calcium and Vitamins A & C. Popular across Filipino and Asian cuisines. Note: Kangkong is not the same as Caribbean callaloo — see the Callaloo cards below.
Called a ‘superfood’ — more Vitamin C than oranges, more calcium than milk.
The leafy tops of the dasheen (taro) plant — the star ingredient in Trinidad & Tobago’s national dish. Rich in iron, calcium and Vitamins A & C. Also used in Grenada and Dominica. Not the same as Jamaican callaloo.
A leafy green from the amaranth family — completely different from T&T callaloo. Rich in iron and vitamins. A staple across Jamaica, Belize, St. Lucia and Guyana. Often sautéed with onion, scotch bonnet and tomato.
Starchy root providing sustained energy. A staple across the Philippines, Caribbean and Latin America.
Highly nutritious despite its bitter taste. Rich in Vitamin C and antioxidants.
Large starchy fruit used as a carbohydrate staple across the Pacific and Caribbean.
Starchy root with a distinctive nutty flavour. Rich in carbohydrates and potassium. Its leaves are used to make T&T Callaloo.
Large tropical fruit with extraordinary Vitamin C content. Traditional medicinal use across all Caribbean cultures.
Vibrant purple yam unique to Filipino cuisine. Now trending in US dessert and ice cream shops.
The table below shows how the same nutritious foods appear under completely different names across cultures. Download the full Food Bridge Guide for all 45+ foods!
| 🇵🇭 Philippines | 🇹🇹 English Caribbean | 🇫🇷 French Caribbean | 🇪🇸 Spanish Caribbean | 🇺🇸 United States | Group |
|---|---|---|---|---|---|
| Kamoteng kahoy / Cassava | Cassava / Yuca | Manioc / Cassave | Yuca | Yuca / Cassava | GO |
| Kamote / Sweet potato | Sweet potato / Boniato | Patate douce | Boniato / Camote | Sweet potato | GO |
| Gabi / Taro | Dasheen | Dachine | Malanga / Yautía | Taro | GO |
| Related but distinct from Dasheen ↑ Gabi (smaller variety) |
Eddoe distinct crop from Dasheen | Madère | — | Eddoe / Cocoyam | GO |
| Saging na saba / Plantain | Plantain | Banane plantain | Plátano / Tostón | Plantain | GO |
| Rimas / Breadfruit | Breadfruit | Fruit à pain | Pana / Panapen | Breadfruit | GO |
| Mongo / Mung beans | Dhal / Split peas | Lentilles / Pois | Habichuelas / Frijoles | Lentils / Beans | GROW |
| Tokwa / Tofu | Tofu | Tofu | Tofu | Tofu | GROW |
| Hipon / Shrimp | Shrimp / Prawn | Crevette / Gambas | Camarón | Shrimp | GROW |
| Bangus / Milkfish | Kingfish / Cavali | Lait / Poisson lait | Chiro | Milkfish (Asian stores) | GROW |
| Kangkong / Water spinach | — | Cresson / Épinard d’eau | Espinaca de agua | Water spinach | GLOW |
| — | Callaloo bush / Dasheen bush (T&T, Grenada, Dominica) | Calalou (feuilles de dachine) | — | Taro leaves | GLOW |
| — | Callaloo / Callaloo bush (Jamaica, Belize, St. Lucia, Guyana) | — | — | Amaranth greens | GLOW |
| Malunggay / Moringa | Moringa / Drumstick tree | Moringa / Ben ailé | Moringa | Moringa | GLOW |
| Pechay / Pak Choi | Pak choi / Bok choy | Chou pak choi | Col china | Bok choy | GLOW |
| Ampalaya / Bitter melon | Bitter melon / Karela / Caraili (T&T) | Margose / Assorossie | Cundeamor | Bitter melon | GLOW |
| Sayote / Chayote | Christophene | Christophine / Chouchou | Tayota / Chayote | Chayote | GLOW |
| Kalabasa / Squash | Pumpkin / Squash | Giraumon / Courge | Calabaza / Auyama | Butternut squash | GLOW |
| Papaya / Papaya | Paw paw / Papaya | Papaye | Lechosa / Papaya | Papaya | GLOW |
| Bayabas / Guava | Guava | Goyave | Guayaba | Guava | GLOW |
| Talong / Eggplant | Baigan / Melongene | Aubergine / Bélangère | Berenjena | Eggplant | GLOW |
🔽 This is a preview. Download the complete Food Bridge Guide for all 45+ foods including 28 unique cultural foods.
Videos for visual and auditory learners — pause, discuss and explore together as a class or family!
Learn about the 3 basic food groups and how they help our bodies stay strong and healthy.
Grades K–3An exciting video for kids discovering the three important food groups.
Grades 1–4A lesson on all three food groups with a quiz at the end!
Grades 3–5Multi-sensory activities for all learning styles — visual, auditory, kinesthetic and read/write. Every activity includes teacher tips and disability accommodations.
Students place food name cards on a world map to show which culture uses each name.
Cards showing the same food in five different language names. Students race to match all five cards.
Students design a balanced meal using foods from their own culture — then classify each food as GO, GROW or GLOW.
Students sort food cards by which type of store they’d find each food.
Students interview a family member about a food from their culture. What is it called? How is it cooked?
Deep dive into moringa (malunggay) — now sold in US health food stores as a ‘superfood.’
These resources are exclusively available in this hub — as a thank you for your purchase!
⭐ Hub Exclusive — Not Available in the Public ShopColouring pages, cut & sort, circle the GLOW food activity, and Food Bridge quick reference card. 14 pages included.
Download Free PackCut out food pictures and paste into the correct GO, GROW or GLOW column.
Download Free PackStudents circle the correct food group items in each row.
Download Free Pack12 key foods with their names across 5 cultures.
Download Free CardPractical guidance for delivering this content to all learners in every setting.
Use picture-word pairs throughout. Colour-code GO (orange), GROW (blue), GLOW (green) consistently. Provide word banks. Accept oral responses.
Use predictable activity structures. Provide visual schedules. Explicitly teach that foods can have different names. Allow solo work options.
Incorporate movement into every activity. Use timers for each station. Break tasks into clear 2–3 step instructions. Short, focused sessions.
Use tactile food objects where possible. Provide large-print versions of all materials. Describe food images verbally before activities begin.
All core content is visual and text-based. Ensure video captions are enabled. Use visual cues for activity transitions.
Start with one food group at a time. Use real food images. Reduce sorting options to 2 groups initially. Celebrate small wins.
Everything your classroom or home needs — physical charts, digital downloads and the unique Food Bridge Guide.
Physical poster 18″ × 25″ — full colour classroom ready
See ShopHigh-res PDF — print as many copies as you need
$10.9945+ foods · 4 cultures · Unique foods · Discussion questions
$7.99Classify, sort and identify GO, GROW & GLOW foods — Grades K–5
Coming SoonIndividual food cards — name, group, nutrition benefit, cultural names
Coming SoonDigital chart + Food Bridge + Worksheets + Flashcards + Lesson Plan
Coming Soon🔔 Join our list to be notified the moment new products go live!
The Food Bridge Guide comes in two tiers — a free GO foods preview and the full paid guide covering all four cultures and food groups.
| Feature | FREE Preview | PAID Full Guide |
|---|---|---|
| GO foods cross-cultural table | ✓ 5 foods | ✓ 13 foods |
| GROW foods cross-cultural table | ✗ | ✓ 14 foods |
| GLOW foods cross-cultural table | ✗ | ✓ 19 foods |
| French Caribbean column | ✗ | ✓ Included |
| Spanish Caribbean column | ✗ | ✓ Included |
| Unique foods section (28 foods) | ✗ | ✓ All 4 cultures |
| Where to find foods in the US | ✗ | ✓ Store-by-store guide |
| Classroom discussion questions | ✗ | ✓ 8 questions |
| Quick reference cut-out card | ✗ | ✓ 12 key foods |
Many of these foods are available across the US — you just need to know where to look!
Pak choi, kangkong, ampalaya, tofu, bangus, malunggay/moringa, kamote, ube, cassava, papaya, guava, kalamansi, taro, coconut products
Yuca (cassava), chayote, plantains, papaya, guava, bitter melon, ñame, malanga, quimbombó (okra), soursop, mamey sapote
Breadfruit, dasheen/eddoe, callaloo (dasheen bush), chataigne, pigeon peas, plantain, coconut, saltfish, all Caribbean provisions
Christophine, giraumon, maracudja (passion fruit), carambole (starfruit), dachine, acras de morue
Moringa (malunggay) powder, coconut products, cassava flour, plantain chips, ube powder, dried guava
Sweet potato, corn, carrots, cabbage, lettuce, tomatoes, eggs, fish, chicken, mango, pineapple, banana, orange, watermelon, okra, eggplant
Use these to spark meaningful conversations about food, culture, health and identity!
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