1. Lesson Three: Whole Grain Goodness
Lesson 3 teaches the kids about whole grains and the benefits of breakfast. As always, your instructor guide has some great tips for making this lesson interactive, and for adjusting it to different age levels.
Goal: Encourage kids to eat more whole grains and to eat breakfast every day.

2. Acting out the parts of a plant to review
Introduction
Facilitator
Review
Review using physical activity
Ask about the weekly
challenge
Introduce the new lesson
Start with questions to
get kids involved
Share theme
Explain flow of class
The teaching team should meet prior to class to prepare, and then welcome the kids to the classroom.
After taking attendance, the facilitator should lead the class in a physical activity from the Activity Bank in your book to get the kids engaged and connect to the previous week’s lesson. Consider using the “Color Coding” game on I-52 for this week, or having the kids act out the parts of a plant where different fruits and vegetables come from.
After the game, the facilitator should follow the established pattern of reviewing the previous lesson, inviting the kids to share their challenge experiences, and introducing the new lesson.
Acting out the parts of a plant to review

3. Nutrition Nutrition Instructor
Objective: Taste and describe whole grain foods
Introduce Whole Grain
Use illustrations and examples
Discuss the benefits of whole grains
Interact with Whole Grains
“Name That Whole Grain”
“Putting Whole Grains to the Test”
As your nutrition instructor begins to lead the lesson for today, they should keep in mind the age of the class when determining how to teach about whole grains. First, feel out the kids’ idea of what a whole grain is, and how it’s different than a refined grain. A diagram can be very helpful with this lesson, and can be easily drawn on the board or created with a reusable Velcro poster like the one shown.
Ask the kids why they think they’re told to eat more whole than refined grains, and discuss the health benefits of keeping all vitamins, minerals, and fiber of whole grain foods intact.
Your teaching team should look over the “Name That Whole Grain” and “Putting Whole Grains to the Test” activities in your instructor guide before class to see if either, or both, would be appropriate for the age and level of interest of your group.

4. Nutrition Nutrition Instructor
Objective: Practice identifying whole grain foods by reading label ingredients lists; Practice sharing what was learned with their families
Whole Grain Detective
Show the kids how to determine whole grains using ingredients list
Let the kids practice
Share with each other
Ask what they will share at home
The nutrition instructor should then ask the kids if they think they can tell if something is a whole grain or not. Transition into the “Whole Grain Detective” activity as outlined in your instructor guide, adapting it for age appropriate difficulty. Discuss that the only way to be sure if an item is whole grain is to read the ingredients list, and show the kids where to find it. It can be helpful to bring in examples of common misconceptions, such as honey wheat and multigrain bread, to show the kids how they have to be careful in their detective work.
When selecting items for the kids to use in the activity, try to choose foods the kids would commonly encounter, and select a variety of grain items, such a breads, pastas, cereals, oatmeal, and baked goods.
This is a great activity for the kids to get hands-on with what they are learning, but be sure to mention that the packages you are distributing are just examples and not to eat. After giving the kids time to read their own labels, the nutrition instructor should bring the group back together and give each child time to share what they found with the class.
Finish up by asking the kids what they learned today about whole grains that they could share with an adult or friend at home.

5. Cooking and Food Safety
Culinary
Instructor
Objective: Discuss the benefits of eating breakfast every day; Prepare a breakfast recipe that includes whole grains
Discuss Breakfast
Emphasize that we should eat it every day
Brainstorm the benefits
Connect to Lesson
Discuss why whole grains are good for breakfast
Review fruit and vegetable handling
After briefly reviewing the kitchen safety practices you’ve covered so far, the culinary instructor should use the talking points in the instructor guide to discuss the benefits of eating breakfast every day. Be sure to give the kids time to brainstorm why they think eating breakfast is important, as well as share what types of things they usually eat. This will help you tailor your conversation to the needs and preferences of your group.
After your discussion, walk through the recipe together, as overviewed in your instructor guide. Delegate tasks and cook together, using the time to make connections to today’s lesson and past lessons as well.

6. Eating Together Facilitator Continue Learning While Eating
Connect lesson to food you’re eating
Wrap up
Summarize the lesson
Discuss new weekly challenge
Clean up as a group
Debrief
Have the kids set up the classroom and eat together. The instructors should engage the group in conversation, following the suggestions laid out in the instructor guide.
The facilitator should end the class by summarizing the key messages and introducing the weekly challenge. After everyone chooses a goal, clean up, say good-bye to the kids, and meet for a quick debrief session with your teaching team. During your debrief this week, talk about what you will need to prepare for lesson 4, but also be sure to begin thinking about what option you will choose for your class location during lesson 5 so your facilitator has time to make any necessary arrangements.