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CTE/Agricultural, Food & Natural Resources Curriculum 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.

UEN logo - 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.

These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Board of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Board of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.