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Engage:

• Grains on MyPlate by Mari Schuh

Activity 1: Types of Grains 

• Barley Information Card
• Corn Information Card
• Oats Information Card
• Rice Information Card
• Rye Information Card
• Sorghum Information Card
• Wheat Information Card
• Become a Grain Expert activity sheet
• Grains Flowchart (print your own or order a set of 30" x 8" printed charts from agclassroomstore.com)
• Folder, 1 per group

Activity 2: Nutritional Benefits of Whole Grains

• Barley Kernel Dissection Image
• Corn Kernel Dissection Image
• Oat Kernel Dissection Image
• Rice Kernel Dissection Image
• Rye Kernel Dissection Image
• Sorghum Kernel Dissection Image
• Wheat Kernel Dissection Image
• Whole Grains vs. Refined Grains 
• Barley Nutrition Facts and Health Benefits
• Corn Nutrition Facts and Health Benefits
• Oats Nutrition Facts and Health Benefits
• Rice Nutrition Facts and Health Benefits
• Rye Nutrition Facts and Health Benefits
• Sorghum Nutrition Facts and Health Benefits
• Wheat Nutrition Facts and Health Benefits
• Grain Nutrition Comparison

Activity 3: Grain Presentations

• Play dough, modeling clay, or air dry clay

Vocabulary

Background Agricultural Connections

Grain is the edible seed or seed-like fruit of grasses that are cereals, such as wheat, corn, and rice. Humans get an average of 48% of their calories, or food energy, from grains.¹ In addition to being food for humans, grains are used for livestock feed, cooking oils, fuel, and cosmetics.

Grains are staple foods. Staple foods are foods that are eaten frequently and can be eaten fresh or stored for later use. Rice, corn, and wheat are the most common staple foods on Earth.¹ They provide more than half the calories consumed by people worldwide.² Grains are used to make foods like bread, breakfast cereal, rice, and pasta. These products can be made from whole grains or processed grains.

Whole grains have three parts—the bran, endosperm, and germ. The bran is the outer layer of the kernel. It contains antioxidants, B vitamins, and fiber. The germ is the embryo, which can be used to sprout a new plant. It contains B vitamins, some protein, minerals, and healthy fats. The endosperm is the food supply for the germ. It contains carbohydrates (starches), protein, and some vitamins and minerals.

There are four categories of foods made with grains—whole grains, refined grains, enriched grains, and fortified grains.

• Whole Grains: Whole grains contain all parts of the grain, including the bran, endosperm, and germ.
• Refined Grains: The bran and germ are removed from refined grains. This is done to give them a finer texture and a longer shelf-life.
• Enriched Grains: Enriched grains are refined grains (bran and germ removed) with some of the nutrients that were lost in the refining process added back.
• Fortified Grains: Fortified grains are refined grains (bran and germ removed) or whole grains that have added nutrients that weren't originally there.

Gluten is a protein found in wheat, barley, and rye that provides structure in baked goods. In general, flours with higher gluten content are high protein flours, and those with lower gluten content are low protein flours. High protein flours are used to make foods like bread and pasta, while weak/low protein flours are used to make foods like cake and pastries. Individuals who have Celiac disease are allergic to gluten. When consumed, the gluten will cause an autoimmune response in the small intestine, leading to inflammation, which causes damage to the lining of the small intestine. Individuals with Celiac disease must consume a gluten-free diet to avoid gastric distress and malabsorption.² 

One-third of the world's grain supply is used as domestic animal feed.¹ Grains are also used in industrial products and ethanol, a fuel produced by fermentation of products high in starch, such as corn.

Grains are annual plants. They have only one growing season and one crop per year. During the growing season, the plant grows, reaches maturity, produces seeds, and then dies. Grains are harvested after the plant dies. Some grains are winter grains that can withstand cold, wet climates. Winter strains are available for rye, wheat, oats, and barley. Some grains are summer grains that prefer the heat, including corn, rice, and sorghum.

Most grains are harvested mechanically with a combine after the plants have begun to dry in the field. Grains must be kept dry during harvest to prevent sprouting. Commercially grown grains are then sent to a mill where they are cleaned, ground, and further processed to produce a wide variety of products.² 

Barley: Barley is one of the oldest cultivated grains in the world. It has been cultivated for thousands of years and has historical importance in various cultures, including ancient Egypt and Mesopotamia. It is used for animal feed, food products, and the production of certain beverages. The two primary types of barley are two-row barley and six-row barley. Two-row barley has two rows of kernels on the seed head, while six-row barley has six rows. Barley is a good source of fiber, B vitamins, and minerals like manganese, selenium, and phosphorus. Consuming barley can have health benefits such as improving digestion, reducing cholesterol levels, and regulating blood sugar. Barley grass is the young leafy growth of the barley plant and is often consumed as a health supplement. Barley is a cool-season crop and can be grown in a variety of climates. It's often used as a cover crop to prevent soil erosion. Barley is known for its adaptability to different environmental conditions, which makes it an important crop in regions with challenging climates.

Corn: Corn, also known as maize, is a grass plant that produces large ears of kernels. Corn is a warm-season crop grown in many parts of the world. It's an essential staple crop in many countries, particularly in North and South America. Corn has a deep cultural significance as a symbol of sustenance in many Native American cultures. There are various types of corn, including sweet corn (eaten fresh), dent corn (used for animal feed and industrial purposes), popcorn, flour corn (used in baked goods), and flint corn (used for decorative purposes and sometimes as food). Corn is a good source of carbohydrates, fiber, and vitamins and minerals, including vitamin C, vitamin B6, and potassium. In addition to being consumed as a vegetable, cornstarch, corn oil, and corn syrup are ingredients in many food products. A significant portion of corn production is used as animal feed, particularly for livestock like cattle, poultry, and swine. Corn is a primary source of ethanol in the United States and other countries. Ethanol is used as a biofuel in the automotive industry. Corn-based plastics are considered more environmentally friendly and biodegradable compared to traditional petroleum-based plastics.

Oats: Oats have been cultivated for thousands of years and were a dietary staple in regions like Scotland, where they were used to make oatmeal porridge. Oats come in various forms, including rolled oats, steel-cut oats, quick oats, and instant oats, each with different textures and cooking times. Oats are a good source of dietary fiber, especially beta-glucans, a soluble fiber that may help reduce the risk of heart disease and lower bad cholesterol levels. They also contain B vitamins, minerals like manganese and phosphorus, and antioxidants. Oats are known for their heart-healthy properties. They can help lower cholesterol levels, regulate blood sugar, and promote a feeling of fullness. Oats are a whole grain and are naturally gluten-free. Oats are used in various recipes, such as oatmeal cookies and granola, and as a topping for fruit crumbles and yogurt. Oat milk, made from ground oats and water, has gained popularity as a dairy milk alternative. Oats are often used as a cover crop, as they help improve soil health, reduce erosion, and provide weed control.

Rice: Rice is a staple grain for more than half of the world's population. The most common varieties are long-grain, medium-grain, and short-grain. Long-grain rice has slender grains that remain separate when cooked and include Basmati and Jasmine rice. Medium-grain rice grains are slightly shorter and stickier when cooked and are often used in dishes like sushi and risotto. Short-grain rice grains are round, become very sticky when cooked, and are ideal for sushi and rice puddings. Rice is a good source of carbohydrates and provides essential nutrients like vitamin B, minerals, and some protein. Rice is primarily grown in flooded fields, known as paddies. It requires a warm and humid climate for cultivation. Major rice-producing countries include China, India, Indonesia, and Bangladesh. Rice is used in a variety of dishes, including rice pilaf, sushi, and paella. It can be steamed, boiled, fried, or ground into rice flour.

Rye: Rye is a cool-season crop that thrives in colder climates and is often grown in regions where other cereal grains, like wheat, have difficulty growing, such as Europe, Russia, and North America. Winter rye is planted in the fall and harvested the following summer. Spring rye is planted in the spring and harvested in the summer of the same year. Rye is a good source of dietary fiber, particularly when consumed in its whole grain form. It is also a source of B vitamins, iron, and magnesium. It can help regulate blood sugar levels, improve digestive health, and reduce the risk of certain chronic diseases. Rye is primarily used for making rye bread. It is also used in some beverages and animal feed for livestock. Rye can be used as a cover crop to prevent soil erosion and improve soil health.

Sorghum: Sorghum is a hearty crop that can grow in a variety of climates. It's particularly well-suited to semi-arid regions. Sorghum is known for its resilience in dry conditions, making it an important crop in areas with water scarcity. The United States, Nigeria, India, and Mexico are the top sorghum producers. There are three main varieties of sorghum—grain sorghum, sweet sorghum (used for syrup production), and forage sorghum (for animal feed). Sorghum is a good source of carbohydrates and fiber. It's also gluten-free. Sorghum can be ground into flour for making various food products, including bread, porridge, and baked-goods. It's also used in the production of ethanol and as livestock feed. In some parts of the world, sorghum is a staple food, particularly in Africa and parts of Asia. It's used to make traditional dishes like injera in Ethiopia.

Wheat: Wheat has cultural and historical significance in many regions, especially in the Middle East and the Mediterranean, where it has been a dietary staple for centuries. There are several different species and many varieties of wheat. The most common types include hard wheat used for making bread, soft wheat used for pastries and cakes, and durum wheat used for making pasta. Wheat is a staple crop in many countries and is typically planted in the fall or spring and harvested in the summer.  Wheat is a good source of carbohydrates and a source of protein, fiber, B vitamins, iron, and magnesium. Wheat is used to make bread, pasta, cereals, flour, and animal feed. Major wheat-producing countries include China, India, Russia, and the United States.

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