Lesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 2: Oats, Wheat and Rice Ride the Rails. Educator(s) Name (s): Sub-Contractor:

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1 Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 2: Oats, Wheat and Rice Ride the Rails Educator Self-Assessment Supervisor Assessment Fidelity Team Assessment Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson: Start Time: End Time: Program Setting (classroom/grade, food bank, clinic etc.): Your review about this session is important. Your description of how the lesson was taught, in relation to the written curriculum, will help us strengthen our program. Please consider each part of the lesson below and indicate if you presented it using yes or no in the space provided. If no, details about why and how you adapted the lesson are important to continuous program improvement. Please complete the assessment tool by the end of the next working day from when lesson was taught. Welcome & Introduction Yes No Comments and/or Changes Welcome participants. Introduce Yourself and your program Core Activity Yes No Comments and/or Changes Oats, Wheat and Rice Ride the Rails Introduce grains referring to pictures from the book From Wheat to Pasta pages Provide overview of grains to students Grains are small hard seeds from plants, wheat, corn, rye, oats, rice or barley. Most grown in US are grown in middle of US called breadbasket. Farmers grow many different types of grains and transport to grain elevators for storage these are large buildings in which grain is stored before it is sent to mill. Grains are loaded onto train cars and travel across the country to mills which is a building equipped with machinery for grinding grain into flour. Flour is used to make many foods that we eat every day, especially bread. Grains usually used to make flour are wheat, corn, rye, oats, and rice.

2 Bread or some types of bread is made and baked all over the world from these different flours. Discuss different types of bread eaten around the world using pictures from Bread, Bread, Bread book by Ann Morris. Parts of the Whole Grain handout Explain that the whole-grain foods use the entire grain seed, called the kernel. The kernel is made of three layers: bran, endosperm and germ. Instruct students to color the bran brown Instruct students to color the endosperm orange Instruct students to color the germ yellow Explain fiber is the most important for good nutrition and is found in the bran. Explain that eating all three parts together is healthy for our bodies Observe Grain Samples Pass out samples of white flour, whole-wheat flour, cornmeal, brown rice, white rice, oatmeal, barley, and popcorn to each row/table. Explain that whole-wheat flour has all three parts of the kernel Explain that white flour is mainly made from endosperm of wheat kernel most of bran and germ are removed by milling process Explain that cornmeal is made from grains of corn kernels outside layer of corn is called hull. The germ and hull have been removed. Ask students to observe white and brown rice and ask which rice has the most layers in it? Brown rice has the hull removed, but keeps the endosperm and germ. Explain that oats and barley are whole grains. What do whole grains mean?

3 Explain that popcorn contains all three parts of kernel ask what kind of grain is it? Explain it is always best to choose a whole-grain food because each part of the whole grain provides nutrients which is healthy for our bodies Clean up and Make a Human Pretzel Divide class into groups of four Make a human pretzel knot and try and untangle without letting go. Comprehension Check Were you able to get your human pretzel untangled? Who remembers what pretzels are made from? How many parts are there in a kernel? Review the parts of the kernel Why are whole grains a healthy choice for us to eat? When we have the choice we should make the grains we eat what? Application/Reflection Questions Let s pretend you want to make a sandwich. In our kitchen cabinet you see two packages of bread. One package says whole-wheat grain the other just says white bread. Which one do you use to make your sandwich? You have the choice between two types of crackers for your soup. One choice is whole-grain crackers and the other just says crackers. Which one do you choose? Core Activity Yes No Comments and/or Changes Pretzel Party on Track Number Nine Divide class into groups of four. Make a human pretzel knot and try and untangle without letting go BAC Says Game Review BAC Who can remember what steps we need to take to avoid coming into contact with BAC?

4 Have students use body to pretend to be: Straight Pretzels Dip the Pretzels Twisted Pretzels Mix up the Pretzels Germ squat Ask questions: What do germs do to us? Who remembers the four things we can do to keep germs out of our foods? Go through movements: Clean the dish Separate, don t contaminate Check the temperature Chill Play BAC says game reviewing movements Time: Comprehension Check Say to students, Now let s pretend again that we are pretzels and dip at a party. People begin to dip their pretzel and then dips it back in to the bowl again. Ask students What could we do differently? Ask Students, Why isn t it safe to dip after taking a bite? Say to students, Germs can make people sick, how we can keep them out of a serving bowl? Application/Reflection You are at home and there is a bag of pretzels on the counter for you to serve yourself. What can you do to not get germs on all the pretzels? You and a friend are having a snack of carrot sticks and a small bowl of dip. Your friend takes a bite of his carrot and starts to re-dip it into the carrots. You stop your friend and get a small plate and spoon. Using the spoon you put some dip on the small plate just for your friend. You explain to your friend that is OK if he double dips on his plate because?

5 Core Activity Yes No Comments and/or Changes Making Bread Movement Activity Discuss major steps of how bread is made (Refer to page 18 of Bread, Bread, Bread book) -Exaggerate movements of making bread Measure out ingredients Pour large measuring cup into bowl Repeat steps 1 and 2 Mix the ingredients Knead the dough Punch down the dough Let the bread rise Bake Food Tasting Activity Yes No Comments and/or Changes Review classroom expectations for snack Utilize proper food handling safety Ensure students and helpers wash hands prior to touching food. Tortilla Roll-Ups Pass out ingredients and have students spread beans on tortilla, top with cheese, roll it up and dip in salsa. ** Put ingredients or alternate recipe used in comments section. Time: Not specified Review Questions Yes No Comments and/or Changes Review lesson and prompt answers as needed: Are bread, cereal, pasta, muffins, pancakes, waffles, tortillas, crackers, and rice all grains? From where do we get energy for playing, growing and learning? What kind of grains do we want to eat more of? IF we are buying pretzels and notice that the bag has a hole in it, should we buy the bag? When we are at a party, should we dip our pretzels or veggies after we ve already taken a bite? The party is over and there are pretzels left in the bag. What should we do?

6 What helps keep our bodies flexible so we can move around the way we want to? Closing Yes No Comments and/or Changes -Pass out Lesson 2 Newsletters Materials and Supplies Yes No Comments and/or Changes Used Materials and supplies -Visual Aids -Posters -Teaching Supplies Additional Activities (Optional) Yes No Comments and/or Changes Great Grain Obstacle Course Please respond to the following questions. It s important we know the successes and challenges of the lessons you teach. 1. What went well? 2. What challenges were noted? 3. What timing issues were noticed? 4. Other remarks and feedback: Please contact Maggie Grate at maggie.grate@wsu.edu or at if you have any questions about the completion of this form.