1. Lesson Three: Whole Grain Goodness
Today’s lesson introduces the value of whole grains and eating breakfast daily, and it also builds on the teen’s skills in reading nutrition labels. As usual, your teaching team should meet 30 minutes before class to set up. Based on what activities you decided to use in your debrief last week, discuss how the lesson will flow. Take time now to ensure that all your stations are set up for the rotating nutrition and cooking lesson today so that you don’t have to pause in the middle of class to get things organized.
Goal: Encourage teens to choose whole grains and to eat breakfast more often.

2. Introduction Facilitator Review See what teens remember
After listening, sum up last week’s theme
Ask about weekly challenge
Introduce New Lesson
Get the teens excited
Share theme
Explain flow of class
Welcome the teens to the classroom, take attendance, and lead the teens in the familiar review and goal sharing time.
The facilitator should introduce the theme of today’s class and get the teens talking about their experiences with whole grain and typical breakfast habits. Explain the flow of class today and invite the nutrition and culinary instructors to begin the lesson.

3. Cooking & Nutrition Nutrition Instructor Culinary
Objective: Taste and describe whole grain foods
Name That Whole Grain
Adapt for your group
Consider time constraints
Explain Whole Grains
Use illustrations and examples
Discuss the benefits of whole grains
Your nutrition and culinary instructors should review the “Name That Whole Grain” activity before this class to determine if it fits well with the ages of your teens and the time frame of the lesson that day. Similar to the “Name That Fruit or Vegetable” activity, this whole grain taste test can be adapted to be more challenging by choosing unconventional foods or making it a blind taste test.
Lead the activity using your instructor guide’s outline and the adaptions you have determined, but be sure to keep it brief so you have enough time for the rest of your lesson. In the process of leading the activity, or instead of the activity if you decide not to include it, the nutrition instructor should explain what makes a grain a whole grain and what their benefits are. Using drawing or pictures to illustrate this discussion can be very helpful.

4. Cooking & Nutrition Nutrition Instructor Culinary
Objectives: Taste and describe a variety of whole grain foods; Prepare a variety of breakfast foods; Practice identifying whole grain foods by reading label ingredients lists
After introducing whole grains, transition into a discussion of breakfast by asking the teens to help you brainstorm why it’s important to eat breakfast everyday. The nutrition and culinary instructors should then break the class up into their Extreme Food Makeover teams and explain the stations each team will go through. An instructor or course volunteer will be manning each station, so be sure all station leaders are familiar with the instructor guide’s outline of what their station entails. The facilitator should keep an eye on the clock and ask the teams to rotate every 15 to 20 minutes to keep the class on track.
Station Preparation
Prepare all stations ahead
Station leaders should review role in advance
Rotation Logistics
Watch the clock
Explain points offered
Explain what food will be saved

5. Cooking & Nutrition Nutrition Instructor Culinary
Objectives: Taste and describe a variety of whole grain foods; Prepare a variety of breakfast foods; Practice identifying whole grain foods by reading label ingredients lists
Your teaching team should feel free to adapt the number of stations the teens will visit based on the time you have, but be sure to include the whole grain challenge activity if you plan to use this as an opportunity to offer the teens points. The instructor explaining the stations should make sure they are clear about how many points are available where, and what food will be saved to eat as a group versus sample immediately. As your instructor guide points out, you can also skip station 2 in your rotation and complete it when you transition into cooking as a class after the rotations.
No matter how you set up your stations, though, remember to cover the nutrition AND culinary information in your instructor guide for each. Make it a point to connect each station to past lessons such as MyPlate, fruits and vegetables, and reading nutrition labels.
Adapt Stations Based on:
Interests and experiences expressed by class
Time
Ingredient availability
What recipe will be eaten as a group that day

6. Extreme Food Makeover Facilitator Revisit the Handout:
As you will see in your instructor guide, this week’s revisiting the Extreme Food Makeover challenge should only take about 5 minutes. Ask the teams to complete the whole grain questions, and then collect the papers for next week.
Revisit the Handout:
Distribute challenge handout
Direct teens to complete whole grain questions

7. 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
After applying today’s lessons to the Extreme Food Makeover challenge, have the teens set up the classroom and food in the typical setting to eat together. After talking with the teens throughout the meal, the facilitator should guide the teens in talking about the weekly challenge.
Have the teens help clean up the stations from today before heading on their way. During your teaching team debrief this week, talk about what you will need to prepare for lesson 4, but also be sure to begin thinking about lesson 5 and any necessary arrangements for your grocery store tour.