Grains Teacher Resources

Find Grains educational ideas and activities

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Students identify the nutritional value of various cereal grains. Without adding sugar, they cook with grains and compare the taste to cereal containing sugar. In addition, students complete worksheets about the different grains, noting their characteristics.
Study the nutrition of elderly people and how it helps them to remain independent and healthy.  Learners investigative the nutrition concerns of the elderly. MyPlate, vitamine requirements and sensory changes in the elderly are discussed. Note: The lesson would be great for 12th graders thinking about working as a CNA.
Students investigate the nutrition benefits of whole grain cereals and oatmeal. They decide to choose whole grain cereals and oatmeal. Students list the protective effects of whole grain cereal and oatmeal against heart disease, cancer and type II diabetes. They try to include more whole grain cereals and oatmeal in their diets
Students watch television commercials, then analyze the nutritional value of the cereals. In this health and nutrition lesson, the teacher shows students several cereal commercials, then the students describe the cereals. Students read the nutritional label for each type of cereal, then look at how much sugar and salt is in each type of cereal and determine how healthy each type is.
Students use the internet to gather information on proper nutrition. They examine the food pyramid and categorize food into the groups they belong. They develop their own healthy cereal idea and advertising.
This activity seems pretty advanced for K-2nd graders, but there are some pieces that can be used with young learners. Look through this comprehensive, fact-filled activity and pull out information and activities that you can adapt to fit your grade level needs. Younger children will need help with reading and understanding the nutrition fact labels, but there is a grocery store activity that would be fun for them. 
Eating healthy can be a challenge, especially for people with special dietary needs. After learning about standard nutritional needs for adults, learners take on the role of a dietician and work together to create a menu for one of the following unique nutritional needs: High blood pressure Vegetarian Pregnancy Lactose intolerance Type 2 diabetes High performance athletes Astronauts By examining the special dietary restrictions for their assigned person, groups determine how to ensure a balanced menu while taking into account the unique issues facing their assigned nutritional specialty. Additionally, each child keeps a food diary to get in touch with his/her own caloric intake. To see what the lesson plan might look like, watch the video included in the Additional Materials section.
How can you choose healthier foods by reading the nutritional labels? Your class will discover how companies market food items to make them enticing and how to check the food labels of those items to see if they are healthy. They listen to a lecture and then work in small groups to practice finding nutritional information on the side of a cereal box. This lesson includes a resource link.
Sixth graders investigate the nutritional value of different types of cereal. They take a survey of students that ate breakfast and create a circle graph with the results. Students examine the nutritional information on the sides of the boxes of cereal and discuss the meanings.
January can be a time to delve into a science lesson about nutrition through a discussion of whole grains, like oatmeal.
It takes some work to ensure you have a balanced diet, but once you know the types of foods that are good for you, it becomes second nature. In the sixth of seven lessons about energy and nutrition, learners create a healthy eating plan using resources from the USDA. Note: The lesson was created before the USDA switched from MyPyramid to MyPlate, so you will need to update some of the resources in the activity to ensure it is up to date.
Take a look at this nutrition lesson which is specifically geared for high school competitive athletes. This is a comprehensive lesson and is worth perusing if you are serious about having your athletes understand how important food is to their performance levels. It's not just about training the body physically, because if they don't eat properly they are more than likely going to run out of energy before the end of the game. It's important for them to know how the different types of foods affects their ability to have sustained performance in their sports.
Students identify the properties of fiber. For this nutrition lesson, students investigate types of grain and identify the food groups.
Students learn tips for healthy eating. In this nutrition lesson, students learn about the four main food groups, view a food pyramid, and get tips on how to get the most nutrition out of their meals. Students also learning about eating disorders such as anorexia and bulimia.
Fourth graders examine the health benefits of whole grain food. In this whole grain food lesson, 4th graders determine how consuming whole grain foods increases the consumption of fiber, and what health benefits are associated with this. They increase their own consumption of whole grains.
Second graders participate in activities focusing on the grain group and food prices.
"Energy Plus!" from Together Counts is three days worth of lessons, discussions, and activities about nutrition. The materials help you teach youngsters about eating healthy and burning calories. Energy in and energy out. Included are information on nutrition labels and food groups, links to fact sheets, a worksheet, and the website for dietary guidelines. A project incorporates what they have learned into creating either a commercial or a printed ad for a food product.  
Students learn what quick breads are and that they belong to the Bread, Cereal, Grain Food Group on the Food Guide Pyramid which are high in Carbohydrates. They identify characteristics to look for in quick bread products, the preparation technique or methods in preparing them and the purpose of the ingredients that the recipe calls for. Students follow a quick bread recipe.
Students explore the bread, cereal, grain food group on the Food Guide Pyramid. They test recipes for quick breads which are high in carbohydrates and determine the purpose of each of the ingredients in pancakes or waffles.
Learners examine mathematics as an important component of nutrition management and food preparation.

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