LESSON PLAN: BREAKFAST CEREALS

Topic: Reading the nutrition facts from a label, Cereal tasting lab
Curriculum Organizer: Working with food resources-addressing needs and wants
Learning Outcome:
1. Explain the significance of nutrients with reference to special dietary needs
2. Propose and use criteria to evaluate commercial food products
Objective of the lesson (SWBAT):
1. Distinguish between foods that contain unsaturated, saturated, Trans fat, and explain the health
consequences of each
2. Explain the importance of eating healthy breakfast
List of Supplies
Eight types of healthy cereals- fruit loops, bran flakes, raisin bran, special K, corn pops, rice krispies,
frosted flakes, corn flakes
Eight big bowls, one custard cup+spoon per student, how to read a cereal box transparency, cereal
nutrient comparison sheet, cereal nutrient comparison worksheet, my breakfast plan sheet, break the
fast reflection slip.
Pre-preparation required: Photocopy for the students, Setting 8 stations with one type of cereal and
box
Introduction / Motivation:
Asking questions
Have you had breakfast today?
If you have not done the breakfast,why not?
Outline of steps in the lesson
1. Give how to read a cereal box worksheet to students and go over it by using the trasparency
2. Explain how to work on the Cereal nutrient comparison sheet- They have to read the label on
the cereal, and find out how many calories, protein, CHO starch, CHO sugar, fibre, and fat is in
that particular cereal.
3. After checking and tasting all the cereals, they have to give the rank to the cereals. It will be
out of eight marks. For example if you find that fruit loop cereal gives the highest amount of
energy, it will get 8 marks, next down to it will get 7. The cereal that provides least amount of
energy will get one mark. Similarly you will think about protein, CHO starch, and Fats.
But what about the CHO sugar, and fat? Is it good to eat sugar and fat? No, so you will give marks 8 to
the cereal that have least amount of CHO sugar, or fat.
4. You will give an overall rank to that cereal by doing the grand totals.
5. Make the eight groups of the students because there are eight types of cereals. ( three students
per group)
6. Instructions for the work:
 Each student should have one custard cup and a spoon
 When you reach at the table, you can get one teaspoon of cereal from the big
bowl/container. For putting the cereal in your custard cup use the spoon already present
in the bowl. Do not put your used spoon in the big bowl
 Try every cereal
 Fill in the information on your worksheet. You will stay on one table for approximately
5 minutes. When I say move, then move to the next table in clockwise direction. Follow
the same procedure of tasting the cereal and writing down the information
 7. After completing the rotation on all the stations, students will go back to their original seats.
8. Then they will wash their dishes
9. Then they will work on the Cereal nutrient comparison worksheet.
10. They can work on “My breakfast plan” and “Break the fast reflection slip” if had time.
Summary/closure: Read carefully the labels of what you eat.
Assessment/ Reflection: Check the students for
 Their interest in listening the teacher, and following the instructions
 Their work on the worksheets
 Their participation in the cereal tasting lab
Possible Follow Up:
Next day - demo on a healthy breakfast- German apple pancake
Name of Course Foods 9/10 Grade Level 9/10
Title of Unit Grain products- cereal/breakfast, rice, and pasta
Related Curriculum Organizer/s: working with foods resources

UNIT OVERVIEW

LESSON TOPIC OBJECTIVES TEACHING ACTIVITIES MATERIALS/ ASSSESMENT/

(SWBAT) RESOURCES EVALUATION
1. Introduction to Students will learn Teacher explanation- importance of Good morning Student evaluation will
Breakfast and the importance of breakfast in daily life, Good morning questions sheet, sheet be from their work on
breakfast cereals breakfast in their questions about breakfast, explanation explaining the terms various sheets,
diet of terms related to starvation and related to hunger etc., participation in the
hunger, Discussion on advantages, and break the fast sheet, discussion and
reasons for having healthy breakfast. breakfast questions, questioning
Food for life book.

2. Cereals- Students will learn Teacher explanation- why not to eat Transparency-why not Students will be
Breakfast, and about importance of sugary foods in breakfast (by using to eat sugary foods, evaluated from their
Ready to eat healthy breakfast. graphic transparency), notes on starting transparency-starting work on sheets, work on
breakfast cereals They will get the day right off, surprise test on the day right off, the test, and their interest
awareness of food & breakfast facts, reading, discussion & Surprise test, article in discussion after
nutrition facts around questioning about the article “Rise and “Rise and Dine” reading the article
the world Dine”
3. Cereals- Students will learn Teacher explanation-how to read the Transparency for Student evaluation will
Nutrition labels & about significance of nutrition label?, Then students will read explaining how to read be from their work in the
Ready to eat nutrients with labels of ,and will taste eight different the nutrition labels, lab on cereal comparison
breakfast cereals reference to dietary type of cereals. Then they will compile Eight different type of sheet, from their work on
requirements, and the data and will rank different cereals. cereals with boxes, the my breakfast plan,
purpose and use of Then if had time-they will work on My cereal nutrient and from the reflection
criteria to evaluate breakfast plan, and breakfast reflection comparison sheets, my slip
 commercial food slip. breakfast plan sheet,
products reflection slips, custard
cups and spoons
4. Making healthy Students will learn Teacher demo on making German Transparency-recipe Evaluation will be from
breakfast- about how to make apple pancakes, worksheet on method for pancake, materials students interest in
Pancakes pancakes (starch of making pancakes and equipments for teacher demo, and their
cookery) demo, worksheet- work on the worksheets
pancakes

5Making healthy Students will Students will make German apple Materials and Student evaluation will
breakfast- demonstrate their pancakes equipments for the lab, be from their work in the
Pancakes knowledge regarding teacher’s lab lab, and from teacher’s
pancakes by making evaluation sheet lab evaluation sheet
them in the lab

6. Rice Students will learn Teacher will show the different kinds Different type of rice, Evaluation will be from
about different type of of rice, work on rice booklet rice booklets, and student interest in rice
rice, and other transparencies kinds, work on the sheets
important information
about rice
7. Rice Students will learn Rice around the world sheet Recipe (transparency), Students will be
important facts about explanation, Teacher demo on making Materials and evaluated from their
rice around the world, stir fry with rice equipments for the interest in the teacher
demo on making stir demo, Rice around the demo, and their work on
fry with rice world sheet rice around the world
sheet
8.Rice Students will Lab day-Students will make stir fry Materials, equipments Student evaluation will
demonstrate their with rice and the recipe, teacher be from their work in the
learning by making lab evaluation sheet lab
stir fry with rice
9. Pasta Students will learn Introduction to pasta, pasta worksheet, Pasta notes, pasta Evaluation will be from
 about pasta, and will teacher demo on making macaroni and worksheet, recipe, students work on the
learn to make cheese equipments and sheets, interest in the
macaroni and cheese materials for the recipe teacher demo

10. Pasta Students will Discussion about the home work, Pasta Recipe, equipments Evaluation will be from
demonstrate their word search, Students lab on making and materials for the students work on the
learning by making macaroni and cheese recipe, teacher lab word search, and work
macaroni and cheese evaluation sheet, Pasta in the lab
word search
11. Pasta Students will get Intro to shapes of pasta(by setting 20 types of pasta Students will be
information about different stations & showing different samples, Shapes of evaluated from their
different shapes of shapes of pasta), Teacher demo on pasta sheet, and interest in the discussion
pasta, and learn to making Spaghetti and meat sauce materials & about shapes of pasta,
make Spaghetti and equipments for the drawing of pasta shapes,
meat sauce demo and interest in the
teacher demo
12. Pasta Students will show Students’ lab on making spaghetti and Students lab plans, Student evaluation will
their learning by meat sauce teacher lab evaluation be from their work in the
making the Spaghetti sheet, materials lab
and meat sauce equipments and the
recipe

Next unit: Eggs and Egg cookery