Food And Nutrition
Lesson Plans

Strand 3

Students will identify the sources and functions of carbohydrates and apply appropriate food preparation techniques. (Suggested 7 days )

Standard 1

Identify carbohydrates, their sources, and functions and the importance of whole grains in the body.

• Carbohydrates
  Using class discussion and demonstration, carbohydrates are identified as well as their functionS.
• Carbohydrates-Simple and Complex
  Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body.
• Cereal Grains
  Students will learn the basics about cereal grains. They will learn the main seven types of grains, the nutritional value found in cereal, and they will cook with a grain. They will also be able to taste cereal and compare cereal with and without sugar being added.

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http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

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