1. Idaho Wheat Teacher Script:
Introduce the content of the lesson: Today we are going to be learning about Wheat, one crop grown in our great state of Idaho.
Introduce the ELA learning target: Today’s lesson will require you to gather evidence to support a main idea. I need you to really listen to the facts I’m going to be sharing with you. We are going to learn facts about wheat in Idaho, the different varieties of wheat grown in Idaho, and nutritional facts about wheat.
Introduce the KLEW learning strategy: What are the two main ideas that we are going to be supporting with evidence today? Please fill out the first column, the ‘know’ column. What do you already know about wheat? What do you already know about how wheat is part of a healthy meal?
Teacher Notes: Before moving on to the next slide, preview the Wheat KLEW Chart with students to set a purpose for reading and listening. Provide students with time to complete the first column in each KLEW chart. This column asks students to activate background knowledge by recording facts they think they know. If time allows, encourage students to share what they think they know about Idaho wheat before continuing.

2. Wheat in the United States
Wheat was first planted in the United States in 1777 as a hobby crop.
Wheat is grown in 42 of the 50 states in the United States.
Read the slide:
Teacher Script: Connecticut, Iowa, Maine, Nevada, New Hampshire, Rhode Island, Vermont, and West Virginia are the eight states that do not grow wheat.

3. Idaho Wheat Facts Wheat is grown in 42 of 44 counties in Idaho.
Idaho ranks in the top 10 in the nation in wheat production and wheat product exports.
Read the slide.
Teacher Script: Remember to collect evidence that supports this main idea: Wheat production is important to Idaho’s citizens.
Model your thinking aloud as necessary: I see the word Idaho on this slide, so I am going to really begin hunting for evidence.
Exports are products that are grown in one part of the world and shipped to another part of the world. For example: Wheat grown in the United States is shipped to places around the world like northern Africa.
(in 2010, Idaho was 5th, in 2013, Idaho was 6th)

4. Wheat in Idaho Top wheat producing counties in Idaho:
Bingham – #1 in the state!
Bonneville
Fremont
Jefferson
Power
Madison
Latah
Gooding
Minidoka
Bingham County
Read the Slide.
Teacher Script: Boise County and Shoshone County are the two counties in Idaho that do not grow wheat.
Teacher Script: What evidence do we need to include to support our main idea from this slide?
Model Using the Wheat KLEW Chart.
Learn Column Example: Almost every county in Idaho grows wheat.
Evidence Column Example: Only 2 counties don’t grow wheat. They are Boise County and Shoshone County.

5. Idaho Wheat - Categorized by Color
White Wheat
Red Wheat
DurumWheat
Teacher Script: Idaho grows several different classes of wheat. We’re first going to categorize Idaho wheat by its color: white, red, and durum. (FYI-Durum wheat is actually kind of a yellowish-amber color, but it isn’t called yellow wheat.)
White Wheat is a light brown or beige color. When it is ground into whole wheat flour, it is a light golden color.
Red Wheat is a dark reddish brown color. When it is ground into whole wheat flour it is a darker brown.
Durum Wheat is actually a yellowish color (amber), even on the inside. It is usually ground into bigger chunks called semolina.

6. Idaho Wheat Categorized By Hardness
Soft Wheat
Hard Wheat
Durum Wheat (extra hard)
Uses
Soft and fluffy: muffins, pancakes, pastries
Spongy, firm, chewy: loaf bread, pizza crust, hamburger buns
Pasta: macaroni, spaghetti, lasagna
Colors
White or Red
(kind of yellowish)
Protein
Lowest
Middle
Highest
Teacher Script: Wheat is also categorized by how hard or soft it is. Soft Wheat (both white and red) is best used for softer baked goods and quick breads like muffins, pastries, pancakes, etc.
Hard Wheat has a little more protein, and is used to give more structure to yeast breads like regular loaf bread, pizza dough, and hamburger buns.
Durum Wheat is the hardest wheat. It isn’t well suited for baked goods by itself, but is used mostly for pasta and noodles.

7. Spring vs. Winter Wheat
Spring wheat is planted from April through May and is harvested August to early September.
Winter wheat is planted in the fall and harvested in July and August.
Read the slide.
Teacher Script: Winter wheat takes much longer to grow because of the dormant period during the Idaho cold winter months of freezing temperatures. The Winter wheat starts growing again as the weather gets warmer.

8. Summary White Wheat Red Wheat Durum Wheat Soft Wheat Soft White Wheat
Soft Red Wheat (Winter ) X
Hard Wheat
Hard White Wheat
Hard Red Wheat
(Winter or Spring)
(Extra Hard)
Teacher Script:
Here is a summary chart that combines the characteristics we use to classify wheat. In Idaho, we grow five different classes of wheat: Soft White, Soft Red, Hard White, Hard Red, and Durum. Which kind do you think Idaho grows the most?
(Advance slide to show answer)
Idaho grows more Soft White Wheat than any of the others. (Advance to next slide)
(Teacher’s note: Per the Idaho Wheat Commission, of these, Durum Wheat is grown the least in Idaho. Technically, white wheat isn’t classified by winter or spring, even though it can be grown in both seasons. Red wheat is classified by Winter or Spring. Here are the official 6 classes of wheat: 1) Hard Red Winter, 2) Hard Red Spring,  3) Hard White, 4) Soft Red Winter,  5)Soft White and 6) Durum. In Idaho, we grow more soft white winter wheat. )

9. Soft White Wheat
Soft White Wheat is the most popular wheat grown in Idaho. It makes up 43% of Idaho’s total wheat crop.
Used for muffins, pancakes, pastries, and cake.
Read the slide.
Teacher Script: Soft White Wheat works the best for pastries and foods that need to be light and fluffy. The lower protein wheat provides a product that can crumble easier and has a light taste.
FYI: Soft and Hard White Wheat are also used for “white whole wheat” baked goods, like are often served in school cafeterias. White whole wheat bread products are more golden colored or light beige. Red whole wheat baked goods are darker brown in color. See slide 14 on white whole wheat.
Photo courtesy of:

10. Durum Wheat
Durum wheat is the hardest wheat kernel and has the highest amount of protein.
Durum wheat is used for pasta, spaghetti, macaroni, and other pastas because of its high amount of protein.
Read slide to students.
Teacher Script: Durum Wheat is a great wheat for pasta. Durum Wheat has the greatest protein of the wheat types grown in Idaho.
Think about all of the information that we just learned about the classes of wheat grown in Idaho. How could you summarize that learning in the second column?
Model examples for column 2 if needed:
Learn Column: Idaho grows a lot of wheat.
Evidence Column: Wheat is grown in almost every county in Idaho.
Learn Column: Idaho can grow many types of wheat.
Evidence Column: All 5 types of wheat are grown here.
Learn Column: Wheat is an important ingredient in bread.
Evidence Column: Different types of wheat make different types of food.
Turn to a neighbor and talk about what conclusions you can draw so far. What is your evidence to support the claim you made in the ‘learn’ column? Record these facts in the third column, ‘evidence’.

11. Nutrition Facts
Carbohydrates from wheat provide the energy you need to play, learn, and keep your body running.
Half of the 5 servings of grains you eat every day should be whole grains. This means about 3 servings should be whole grains per day.
Teacher Script: Grain foods provide carbohydrates for energy. Make half your grains whole-- This means that ½ of the grain foods you eat should be 100% whole grain OR all the foods you eat should be at least 50% whole grain. Schools that participate in the National School Lunch Program now serve grains that are whole grain rich. (50% Whole grain by July 1, 2014.)
Model your thinking aloud as needed: I notice that the topic seems to change. What were we talking about? (varieties of wheat, wheat in Idaho) What are we talking about now? (nutrition facts) Maybe now there will be more evidence to support the second main idea: Idaho wheat is an important part of a healthy meal.
Nutrition notes for teachers:
school meals regulations require all grain foods served in school breakfast and lunch to be whole grain rich– which means at least 50% whole grain. Your students may have noticed this change.
2. By FDA label definitions, ½ cup of whole wheat flour is “high in” (>20%DV) fiber, magnesium, phosphorus, manganese, selenium and thiamin. It is a “good source” (>10% DV) of protein, carbohydrates, iron, zinc, copper, niacin, and vitamin B6.

12. What is “Whole Wheat”?
All three parts are used in whole wheat flour. In “Enriched flour” only the endosperm is used. Why should half of the grains you eat every day be whole grains?
Read the slide. Give students an opportunity to think about the question on the slide based on what they learn while examining the diagram.
Teacher Script: The wheat kernel is the seed from which the wheat plant grows. The wheat kernel is sometimes called the wheat berry. This picture shows a magnified kernel of wheat, so that we can examine the parts. In one head of wheat there can be about 50 kernels.
Think about your answer to the question on the slide while I read more information about the nutrition found in each part of the grain kernel. To be considered whole wheat all 3 parts of the kernel must be included.
The Bran is the seedcoat. It is a good source of fiber, B-vitamins and minerals. It is removed for non-whole grains.
The Endosperm is the inside. It gives us starch (carbohydrates) and some protein. This is the only part used for non-whole grain flour like “All purpose”, “Enriched”, or “white” flour. (Teacher’s note: When only this part of the wheat is made into flour, some B vitamins and iron are added to it, which is why it is called “Enriched” flour.)
The Germ is the “baby plant” inside the seed. It provides iron and other minerals (phosphorus, potassium, magnesium, manganese, selenium, zinc,) and B vitamins. This part of the grain is also removed for non-whole grain.
Let’s check your listening skills; what is the only part of the grain kernel included in ‘non-whole grain’ flour (All purpose, Enriched, Unbleached, “white”)?
Answer: Give students time to think about their answer. Offer them opportunity to pair-share their ideas. Model your thinking as required: I notice that the bran and the germ have vitamins and nutrients that I think my body needs to learn, play, and grow. The slide also tells me that when whole wheat flour is milled all of those parts are used. However, I notice the slide also tells me that ‘white’ or ‘refined’ flour only uses the endosperm. It seems like I wouldn’t get as many vitamins, if that is the only part in ‘white’ or refined’ flour.
How can we capture our learning on our Wheat KLEW Chart? What conclusion did we make based on the evidence presented in this slide? Remember the conclusion goes in the ‘learn’ column, but the evidence that supports your learning can go in the ‘evidence’ column.
Learn Column Examples: Whole grain contains more vitamins and nutrients - or - Half of the grains I eat every day should be whole grains.
Evidence Column Example: Whole grain includes the bran which has fiber and protein that are good for our bodies.

13. How do I know if my bread is whole wheat?
Read the label.
Is whole wheat flour the first grain ingredient? Yes? Your food is whole wheat rich.
Is whole wheat flour the only grain ingredient? Yes? Your food may be 100% whole wheat.
“Whole Wheat Rich”
100% Whole Wheat
Whole Grain
Whole Grain
Ingredients:
Whole Wheat flour, Enriched wheat flour, Nonfat dry milk, vegetable oil, sucrose, salt, yeast.
Ingredients:
Whole Wheat flour, Nonfat dry milk, vegetable oil, sucrose, salt, yeast.
Not Whole Grain
Teacher note: This slide begins with a written description of how to determine if a product is “100% whole wheat” or “whole wheat rich” and then continues to an animation that compares two bread labels using those directions.
Work together as a class to understand what this diagram is telling you. Model your thinking as necessary using the information below to guide you.
If a product is 100% whole wheat, the only grain ingredient listed will be whole wheat. If a product has other non whole grain ingredients, like “Enriched wheat flour,” it isn’t 100% whole wheat. If whole wheat is the first grain ingredient, but it contains other non-whole grain ingredients, (like enriched wheat flour) it can be called “whole grain rich” (USDA terminology). Ingredients on the label must be listed in order by weight.
Optional: Examine a few bread labels to determine whether the bread is whole grain or not. Discuss if the packaging is honest or misleading.
Nutrition Note for Teacher: A grain product can be “whole grain” or “whole grain rich” if it has other whole grain ingredients, like oatmeal, brown rice, or whole corn meal. Although Idaho wheat is the topic today, if multi-grain bread labels are discussed this situation might be encountered.

14. What about Whole White Wheat?
Whole White Wheat IS whole grain.
Look for the word “WHOLE”
Whole White Wheat is made with White Wheat.
Remember Idaho grows more White Wheat than Red Wheat.
Darker colored whole-wheat bread is made with Red Wheat
“Enriched wheat” is NOT whole wheat– the bran and germ have been removed.
Teacher Script: Some people refer to flour where the bran and germ were removed as “white” flour. “White Whole Wheat” is different than “white,” “refined,” or “enriched” flour. It means that the baker used flour from White Wheat instead of Red Wheat, but it is the whole wheat berry. White Whole Wheat products are lighter in color, texture, and a milder flavor than Red Whole Wheat products. Many school meals are using White Whole Wheat products because students generally prefer the lighter color and texture to the darker whole wheat. Idaho grows more White Wheat than Red Wheat.
Look for the word WHOLE in describing grain products…. “whole wheat” is different than “wheat” or “enriched.”

15. Daily Serving One serving of whole grain
approximately fits into the palm of a
hand.
1/2 cup cooked brown rice, whole-grain pasta, or hot cereal such as oatmeal
1 slice 100% whole grain bread
1 small (1 oz.) whole grain muffin
1 oz of whole grain ready-to-eat cereal
Remember you should eat 5 servings of grain each day. Three of those should be whole grains.
Teacher Script: How can we capture our learning about wheat’s nutritional benefits on our Wheat KLEW Chart? What conclusion did we make based on the evidence presented in these slides? Remember the conclusion goes in the ‘learn’ column, but the evidence that supports your learning goes in the ‘evidence’ column.
Learn Column Example: It is easy to eat more whole grains.
Evidence Column Examples: Check the label for whole grains as the first ingredient - or - 1 serving of grain is equal to 1 cup of cereal. (Slide 15)
Learn Column Example: Wheat includes many nutrients we need.
Evidence Column Example: Carbohydrates from wheat provide the energy you need to play, learn, and keep your body running. (Slide 13)

16. This slide has plenty of information about both of our main ideas that we can use to complete our Wheat KLEW Chart. Please work on finishing it now.
Pass out printed copies or project the Incredible Edible Idaho Wheat poster, a portion of it is included on this slide. Give students additional time to add to their Wheat KLEW Chart. Provide time for students to complete the fourth column: ‘wonder’. Share out and compare thinking recorded in the KLEW charts in small groups or as a class using a document projector.