Students examine the growth, composition, history, and uses of corn through a close reading activity, discussion of renewable and non-renewable resources, and hands-on exploration of bioplastics made from corn. Grades 3-5
Students will learn the physical components and nutritional composition of a grain, understand the function of the protein gluten in the structure of bread products, and investigate how mechanical and chemical digestion begins with salivary amylase in the mouth. Grades 6-8
Students will learn about the cultivation and parts of rice while also covering subjects including mathematics, economics, and geography. Activities include reading One Grain of Rice by Demi and removing the hull, bran, and germ from grains of rice. Grades 6-8
Students will develop an appreciation for the extensive materials and career fields provided by agriculture, specifically as related to cereal grain production, processing, and consumption. Activities include playing a game in which students become agronomy specialists, mapping the top grain-producing states, and watching videos about careers related to grain production. Grades 6-8
Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels. Grades 6-8
Test your students’ understanding of nutrition with this exciting, fast-paced board game. Students take turns rolling a die, moving to different sections of the MyPlate board, and answering basic trivia about healthy eating and food science. The first to “fill their plate” with one trivia card from each section (Fruits, Grains, Vegetables, Protein, and Dairy) wins! In-game bonuses encourage students to exercise, reinforcing personal choice as an important component to a healthy lifestyle. Each gameboard comes with materials for up to five students. Available for purchase or free download. Order this game online from agclassroomstore.com.
Let's Get Growing! tells the story of Iowa native Dr. Norman Borlaug, whose research developed wheat that could grow in harsh conditions and feed hungry people worldwide. He won the Nobel Peace Prize for saving billions of people from starvation. Learn about him, sing some fun songs, and tell the story of his remarkable life in this easy musical. Included are additional resource suggestions and famous Borlaug quotes. Available online from JWPepper.com, materials for purchase and download include score, recordings for rehearsal use, and piano accompaniment tracks for performance.
Based off of Eric Carle's The Very Hungry Caterpillar, this caterpillar takes a journey through the Western United States as he eats some of the most popular agriculture commodities in each state. This book can be made individually by students or used as a classroom copy.
Students will learn about the history of weaving with straw and make their own woven wheat ornaments, traditionally known as "corn dollies." The art of weaving with wheat stems (straw) is practically as old as wheat itself. Traditionally, corn dollies were made using the last stems of harvested grain. Wheat was most common, but oats, rye, barley, and corn were also used. The woven ornaments with the heads of grain still on the stem were hung on inside walls where they made it safely through the winter. These sacred grains were then planted the next season to ensure the fertility of the entire crop.
This book takes a thorough look at corn, providing high quality information in both text and image. It provides a comprehensive overview of types of corn and their uses, how and where corn grows, the history of corn, and the uses of corn for food and more. The text and photos describe how corn is used in both food and non-food items. A section on corn breeding and the use of corn in creating renewable fuels and biodegradable plastics is also included. The book ends with a useful glossary.
This book provides an accurate and comprehensive look at wheat. From its early cultivation thousands of years ago through today, the text and photos tell wheat's story. The book covers the planting, harvesting, and milling of wheat and ends with a useful glossary.
How do plants survive when they can't run away from danger? Plants can live in diverse places such as under water, in deserts, cold climates, high elevations or even on other plants. They must contend with storms, fire, poor soils, and hungry animals and insects. Fortunately plants can grow from spores, seeds, or vegetatively and often get a helping hand from people. Plants are cultivated to provide fruit, vegetables, nuts, grains, and fibers such as cotton as well as for wood, paper, and many other products. The book concludes by noting a few of the habitats plants help create such as forests, prairies, and marshes as the comical plant characters conclude that they do indeed have amazing powers. Several related activities are listed such as a plant power scavenger hunt, a writing prompt: My Plant Power, and a kitchen scrap garden.
Big Book of Big Tractors is a large, full color book that gets even bigger with it's fold out pages. Students will learn the names of many machines and implements used on the farms that grow and harvest their food. How do machines dig in the soil and plant seeds? What kind of tools make physical labor on a farm easier by lifting heavy objects or performing the work of many people? How do machines harvest grains, hay, cotton, and other agricultural products? How are tractors and large machines used off the farm? These questions and more are answered and can serve as a companion to lessons about machines, harvesting, and engineering (STEM).
A bilingual, rhythmic celebration of bread, from farmer to baker. This playful, English-Spanish children's book traces the process and production of traditional South American bread making from harvest, to crafting, to packaging, and its sale on the market.
Bread is a food enjoyed by people in all parts of the world. Its many shapes, sizes, textures, and colors are as varied as the people who eat it. This photographic round-the-world tour provides a glimpse into the rich variety of world cultures, as well as an informative look at an important food.
Perennial nonfiction favorite Gail Gibbons turns her spotlight on corn. Popcorn, corn on the cob, corn dogs, cornflakes - corn is used in many children's favorite foods. This book offers a cornucopia of information about the history of corn as well as details concerning planting, cultivation, harvesting, and its many uses.
This book provides a detailed overview of how farmers grow crops, exploring topics like why soil is important, what a grain crop is, how farmers grow fruits and nuts on trees, and how farmers pick crops. Important vocabulary words are highlighted and defined in a glossary at the end.
This book covers early history, cultivation, processing, and nutritional importance of grains. One chapter is dedicated to each grain, including wheat, rice, corn, millet and barley, and oats and rye. The two-column text reads easily and is full of informative material.
Yummy! Colorful images of fruits, vegetables, grains, dairy, and protein foods fill the pages of this picture book starring Jack of beanstalk fame. Fortunately, the friendly giant in this version of the story is happy to invite a guest for dinner. As they cook together, Jack learns about the food groups that are a part of a well-balanced meal. The book is an appetizing way to introduce children to the MyPlate nutrition program, written and illustrated by Loreen Leedy.
Look Inside Food is an all-inclusive book highlighting the production of our food from the farm to our table. This interactive flap book includes extensive information and illustrations about the origin of our foods including grains, fruit and vegetables, and food from animals such as milk, meat, and eggs. Even sugar and chocolate begins its production on a farm.
Using the pot of rice with chicken, Mama barters with her neighbors to create a bountiful meal. As she does so she also takes her granddaughter, Lucy, on a marvelous cultural tour of the neighborhood. Woven throughout the book are the Spanish names for a variety of foods.
This is the classic tale of the little red hen who asked, "Who will help plant this wheat?" "Not I," said the cat. "Not I," said the dog. "Not I," said the mouse. The little red hen does everything by herself including the eating of the entire cake! Use this story to teach young students about wheat and how it is grown, harvested, and turned into food.
This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical reference provides the facts on all aspects of each food's unique story. Feature spreads shine a spotlight on influential international cuisines and the local foods that built them. The Story of Food explains how foods have become the cornerstone of our culture, from their origins to how they are eaten and their place in world cuisine.
Mary Ann lives in the rugged territory of Utah, doing daily chores such as tending the vegetable garden and braiding rags into rugs. Her best friend is her beloved homemade wheat-filled doll, Betty. One day, a severe storm forces Mary Ann's family into their cabin before she can retrieve her doll from the garden. When the wind and rain finally subside, she is heartbroken to find that Betty is gone. When winter turns to spring, Mary Ann makes a surprising discovery, some wheat growing in the shape of her doll! She carefully tends to the wheat through the summer and eventually makes a new doll. An afterword by the author reveals the story of the real-life Mary Ann and her doll, the inspiration for The Wheat Doll.
This hands-on activity explores grains and legumes common in global agricultural production—barley, dent corn, popcorn, oats, rice, wheat, soybeans, lentils, and pinto beans. Students create their own journals that include important facts, descriptions, and samples of the seeds of these crops. Teachers can use the information to expand students’ knowledge of agriculture while connecting to lessons in social studies and science. This kit contains enough seeds for a classroom of students. A master copy of the grains and legumes information cards is also included. Order this kit online from agclassroomstore.com.
Use this kit to introduce students to careers that keep cereal on grocery store shelves. Just as grains were foundational in the advent of agriculture thousands of years ago, they continue to play a central role in agriculture and food security today. Corn, rice, and wheat provide more than half of the calories consumed by people worldwide. The science of cereal science is serious business! Order this kit online from agclassroomstore.com.
What is wheat? How is bread made? This kit comes with a bag of wheat seeds, a wheat bundle with 35 stalks of wheat, and a hand-cranked grinder that your students can turn to make flour. Order this kit online from agclassroomstore.com.
This award-winning, 22-minute video follows wheat from sowing and growing to kneading and baking. Watch a baker turn a homegrown crop of wheat into a homemade loaf to eat. Then see it all happen again at a wheat farm, a giant mill, and a full-scale commercial bakery. Also available as a hardcover picture book.
This excellent DVD explores a family rice farm in California's Sacramento Valley as viewed through the eyes of 11-year-old Sue Miller. A farmer's daughter, Sue is just beginning to understand the important role her family's farm plays in the surrounding ecology. Packed with plenty of educational information, this video also contains stirring visual images and a young person's perspective on something we all share; the basic human link to the soil and nature. Order this DVD online from agclassroomstore.com.
Join George the Farmer from Australia in his YouTube video series to discover the paddock to plate or paddock to product journey of some of your favorite products, including apples, wool, dairy, chickpeas, potatoes, chickens, and wheat.
From Discovery Channel's How Stuff Works, watch how our favorite movie snack explodes from kernel to white fluffy treat. The shell of a corn kernel can withstand an internal temperature of 450 degrees. After that threshold, the kernel explodes. Find out what it takes to create the perfect popping kernel in this three-minute video.
View this 17-minute video to learn about the origins of corn. Discover how the domestication of corn impacted society and what plant domestic corn originates from. This video supports lessons on the domestication of plants and genetic evolution.
What is gluten? All wheat flours contain two important proteins, glutenin and gliadin. These proteins bond together to create gluten. It allows breads to rise and cakes to have structure. Can you see gluten? Can you feel gluten. This 4-minute video has these answers and more.
Explore the world of sorghum in school meals. Learn about its origin, growth in the United States, sustainability, and nutritional benefits. Discover how sorghum can be used in various recipes and its advantages as a gluten-free, high-fiber, and antioxidant-rich grain.
This fast-paced 8-minute DVD will hold the attention of your students as they learn about corn planting and harvesting processes and find out that corn is used to make biodegradable plastics, sweetener, chewing gum, and more. As fewer children live on farms or have relatives who are farmers, it is important that they have the opportunity to learn about America's corn industry. Included with this DVD are two fact sheets on corn. Order this DVD online from agclassroomstore.com.
In this 30-minute video, students are guided through farming’s seasonal activities by children who live on a wheat farm. Follow the activities of wheat seed cleaning, planting, and harvesting; visit a modern flour mill and pasta plant; and journey to a pioneer village to see wheat flailing, winnowing, and milling at a grist mill.
This three-page informational sheet describes the process of how grains are grown and harvested, how they get from the farm to the store, and nutrition facts. Words and graphics are used to portray this information for barley, corn, oats, rice, rye, sorghum, and wheat.
Introduce students to the processes of pollination and how traits are inherited from parents to offspring in plants with this interactive poster. The cross-section diagram clearly shows the petals, sepal, anther, pollen grains, filament, stigma, style, and ovary of a flower. Order this poster online from agclassroomstore.com.
Do you know which country in the world consumes the most daily calories? Which country consumes the most bread or meat? View a series of pie graphs representing countries throughout the globe to answer these questions and more. Each graph displays the typical diet from that country broken down into food groups such as produce, dairy & eggs, meat, sugar & fat, and grains. You can also see how diets have changed from the year 1961 until the present.