FCS Lesson Plan
Name: Chloe Marshall
Date: 9/10/2014
Organization: Fontbonne University
Grade/Age Level: 1st grade/5-7yo
Cooperating Teacher/Mentor: N/A
Length of Lesson: 45
mins
Title of Lesson: Class #2 MyPlate: Grains
1. Goal(s)
 Utilizing the MyPlate guidelines as outlined by the United States Department of Agriculture, students will understand the importance of
incorporating whole grains into their diet in relation to their overall heath.
 9.3.6 Critique the selection of foods to promote a healthy lifestyle (NASAFACS, 2014).
 14.3.1 Apply various dietary guidelines in planning to meet nutrition and wellness needs (NASAFACS, 2014).
 Position of the Academy of Nutrition and Dietetics: Nutrition Guidance for Healthy Children Ages 2 to 11 years (Ogata &
Hayes, 2014, pp. 1257-1276).
2. Prior Knowledge
 An informal discussion, prior to the lesson, concerning whole grains will assess the prior knowledge of students.
3. Learner Outcomes:




At the end of the lesson,
90% of students will be
able to identify the
Grains group on the
MyPlate logo
After a class discussion,
80% of students will be
able to recognize at
least (1) health benefits
of grains.
After viewing a visual
85% of students will be
able to recognize a
whole grain kernel.
After viewing two
different samples,
students will be able to
acknowledge the
4. Assessment of Learner
Outcomes:




Coloring Activity: DOK Level
1 – Recall
o Students will color in the
Grains portion of the
black/white MyPlate logo
Class Discussion: DOK Level
1 – Recall
o Class discussion about
the health benefits of
grains (Energy and
growth).
Class Discussion: DOK Level
1 – Recall
o Visual of parts of the
whole wheat kernel will
elicit class discussion
Class Observation: Flour
5. Procedures:
6. Questions:




Topic Introduction: Grains
(Verbal/Visual/Kinesthetic)
o Instruct students to color/label
their black/white MyPlate
printout (Appendix).
o Materials:
 A colored MyPlate printout
 (X#) Black/white MyPlate
printout for each student
 Crayons/markers/colored
pencils for students
Health Benefits of Grains
(Verbal/Visual)
o Ask students essential
questions regarding the health
benefits of grains
Whole Grain Kernel Visual
o Show the class the parts of a



What types of foods are
grains?
How do you think grains
benefit our bodies?
Why is important to have
enough energy?
How could you eat more
grains?
1
FCS Lesson Plan
Name: Chloe Marshall
Date: 9/10/2014
Organization: Fontbonne University
Grade/Age Level: 1st grade/5-7yo
Cooperating Teacher/Mentor: N/A
Length of Lesson: 45
mins
Title of Lesson: Class #2 MyPlate: Grains

difference between
whole wheat and refined
flour to instructor
satisfaction.
At the end of the lesson,
85% of students will be
able to identify what
types of foods belong to
the grains group on the
MyPlate logo

Samples: DOK Level 2 –
Skill/Concept
o Students will observe two
samples of flour provided
Class Activity: Grain Game:
DOK Level 1 – Recall
o Students will participate in
a class activity “Grain
Game” that will challenge
them to identify foods
produced from grains
(refer to Appendix;
(Adapted from Bell
Institute of Health and
Nutrition, 2012).

whole grain kernel
(Verbal/Visual)
o Materials:
 Whole grain kernel visual
Flour Visual
(Verbal/Visual/Kinesthetic)
o Class discussion about the
differences between whole
wheat flour and refined white
flour
o Materials:
 (1) Sample of white flour
 (1) Sample of wheat flour
o Food Products from Grains
 Students will draw typed
cards from a bag and it will
elicit a class discussion on
grain products and how it
relates to their individual
lives (Adapted from Bell
Institute of Health and
Nutrition, 2012).
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