Lesson Plan Outline
Lesson Topic: Complex Carbohydrates
Grade Level:
4 grade
Length of time:
2 class periods- 45
minutes each
Materials: PowerPoint presentation, different cereal
boxes, What are your sources of Carbohydrates
worksheet and shopping survey worksheet
Objectives:
(Cog)
1. Discuss the three types of complex carbohydrates
2. Identify food sources of complex carbohydrates
3. Discuss why eating complex carbohydrates are important
(Aff)
1. Working with a partner to complete the worksheet
How-to-instructions and key teaching points:
Day 1
1. Class Lecture- 25 minutes
a. What are the three types of complex carbohydrates
b. What are sources of complex carbohydrates
2.
Activity: What are your sources of carbohydrates worksheet- 20 minutes
a. display different cereals on tables and complete worksheet with partners
b. discuss the answers to the worksheet with the entire class
c. explain shopping survey worksheet(discuss results next class period)
Day 2
1.
Class Lecture- 20 minutes
a. Why should we eat complex carbohydrates
2. Discussion- 25 minutes
a. Shopping survey worksheet
Sources used & other resources for additional information:
Thompson, J. and M. Manore. 2007. Nutrition for Life. San Francisco, CA: Benjamin
Cummings.
http://www.uen.org/Lessonplan
** Please include any handouts on the next page**
What are your sources of Carbohydrates?
Name: __________________
Directions: Read the Labels on five different cereal boxes. List the cereal and complete the chart
by listing the number of grams per 1 ounce of cereal
Name of Cereal
Dietary Fiber
% Daily Value
% w/
Cereal
Total
Carbohydrates
Grams
Grams
Complex
Carbohydrates
( Other
Carbohydrates)
% w/
Milk
% Daily Value
% w/
Cereal
% w/
Milk
Answer the Following Questions:
1. Do all cereals contain the same amounts of carbohydrates and dietary fiber? Why or why
not?
2. Why is it necessary to eat starch (complex carbohydrates)?
3. Why is it necessary to eat dietary fiber?
GRAINS & CEREALS SHOPPING SURVEY
Name
Period________
ASSIGNMENT DUE DATE___________________________
DIRECTIONS: Complete the survey according to instructions. Go to the grocery store and
survey the various sections of the store to identify products made from wheat and other grains.
Answer the questions at the end of the survey.
ASSIGNMENT #1: survey the cereal section of a super market to identify cereals
from wheat to other grains.
Wheat (list cereals):
Other grains (list cereal and grain):
ASSIGNMENT #2: survey the bread and bread products department and identify
all breads and bread products made from wheat and all breads and bread products made from
other grains.
Wheat (list product):
Other grains (list product and grain):
ASSIGNMENT #3: will survey the frozen food section and identify foods using
wheat and/or grain products.
List product/food and grain used:
ASSIGNMENT #4: survey the "dry" foods section and identify the variety of
foods (such as pasta) that contain wheat or other grains.
Wheat (list product):
Other grains (list product and grain):
Questions:
1. How many food products did you find that were 100% wheat?
2. How many food products contained a percentage of wheat in combination with other
grains?
3. What is the main food nutrient derived from eating these food products?
4. How does the body benefit from that nutrient?