Lesson 12: Grains

Where do grains go on MyPlate?
Why do grains give us energy?
What is a whole grain?
How do we cook grains safely?
Which grain food did you like best?

Grain
Whole grain
Enriched
Brown rice
Oats
Bread
Pasta
Boil
Bake
Stir
Hot
Energy
Carbohydrates

8.2 — Food safety and sanitation.
8.4 — Food selection and preparation for health.
14.2 — Nutrition and wellness practices.

Sequencing steps: first ? next ? last.
Basic measurement: cup, tablespoon.
Comparing: whole vs enriched.
Vocabulary building with visuals.

MyPlate sorting (Where do grains go?)
Recognition
DOK 1
Touch/see activity: oats, pasta, bread
Sensory identification
DOK 1
Picture sort: whole vs enriched
Compare basic attributes
DOK 1–2
Model: how to boil grains safely
Learn procedures
DOK 1
Cook packaged rice
Follow supported steps
DOK 2
Make oatmeal
Adjust texture & toppings
DOK 2
Bake simple muffins
Understand grains in baking
DOK 2

Bread, tortillas, rice, pasta, cereals- these are foods students see at home.
Grains exist in many cultures: rice dishes, flatbreads, noodles.
Life skills: grocery shopping, label reading, independent living.

White bread is always healthier.
All brown foods are whole grain.
Grains don’t need measuring.
Grains don’t need cooking.

Visual recipes with photos/icons
One-step task cards
Repetition and routine
Sentence frames: “Grains give us _______.”
“I liked ______.”
Hands-on tactile exploration before cooking
Peer partners / small groups
Choice options (toppings, roles, tasting)

Observation checklist

Picture match: (grain visual to word)

Exit ticket choices: “whole” or “not whole”

Student demonstrates one safety step

Process check: Did we follow the steps?

Materials: Ingredients, Bowls, spoons, pans, oven/microwave

Measuring cups/spoons

Aprons, soap, paper towels

Visuals

MyPlate poster and food models

Whole grain vs enriched posters

Safety icons and picture recipes