Agricultural Literacy Curriculum Matrix

Students investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5

annual: a plant that completes its life cycle in just one year or one season

antioxidant: a substance present in foods that can prevent or slow the harmful effects of free radicals in the body

bran: the multi-layered, hard outer covering of a kernel of cereal grain

carbohydrate: an organic compound that is the main source of energy for the body; composed of carbon, oxygen, and hydrogen atoms

Celiac disease: a chronic digestive and immune disorder in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food containing gluten

endosperm: tissue formed within a seed that contains energy (starch) and protein for the germinating seed

ethanol: a fuel produced by fermentation of products high in starch, such as corn

fiber: isolated, non-digestible carbohydrates that have beneficial physiological effects in humans

germ: the embryo of a cereal grain seed

gluten: a tough, elastic protein substance in flour, especially from wheat, that holds dough together and makes it sticky

grain: the edible seed or seed-like fruit of grasses that are cereals (such as wheat, corn, and rice)

protein: an essential nutrient responsible for building tissue, cells, and muscle

refined grain: has some portion of the grain removed (generally the bran and germ) in order to improve qualities like texture, taste, or shelf life

shelf-life: the period of time during which a material may be stored and remain suitable for use or consumption

staple food: a food that makes up a significant portion of an individual's or population's diet; a food item that can be stored easily and eaten throughout the year

vitamins: a group of essential nutrients used in small quantities to regulate body processes

whole grain: contains all three edible parts (the endosperm, bran, and germ) in the same proportions as the harvested grain seed before it is processed

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.

1. Explain to the students that grains are the edible seed or seed-like fruit of grasses that are cereals.
2. Read Grains on MyPlate by Mari Schuh.
3. Have the students identify foods from the grain food group. Make a list on the board.
4. Explain that they will investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits.

Activity 1: Types of Grains

1. Divide the class into 7 groups. Allow each group to pick one Grain Information Card out of a hat or box. 
   • Barley Information Card
   • Corn Information Card
   • Oats Information Card
   • Rice Information Card
   • Rye Information Card
   • Sorghum Information Card
   • Wheat Information Card
2. Provide each student with a Become a Grain Expert activity sheet and Grains Flowchart.
3. Explain to the groups that they will become experts for the grain on their card. Instruct them to read the information on the card, watch the video (links provided on the cards and below), and search for information online to complete their activity sheet.
   • Barley (Watch until minute 2:17)
   • Corn
   • Oats
   • Rice
   • Rye
   • Sorghum
   • Wheat
4. Provide each group with a folder, and instruct them to label the folder with the name of the grain they were assigned and the names of everyone in their group. Direct them to place their Grain Information Card, Grain Flowchart, and Become a Grain Expert activity sheet in their folder. Explain that they will add additional information to the folder and then use it at the end of the lesson to create a model and presentation about their grain.

Activity 2: Nutritional Benefits of Whole Grains

1. Provide each group with a Kernel Dissection Image of their grain. 
   • 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
2. Explain that whole grains have three main parts—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.
3. Explain to the students that 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.
4. Watch the Whole Grains vs Refined Grains video.
5. Ask the students, "Why is it important to eat whole grain foods?" (Whole grains are the most nutritious choice because they contain the entire grain kernel and provide fiber, vitamins, minerals, and other nutrients that are important for your overall health. At least half of the grains we eat should be whole grains.)
6. Provide each group with the Nutrition Facts and Health Benefits handout for their grain (links below). Hand out a Grain Nutrition Comparison Chart to each student.
   • 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
7. Using the information from their Nutrition Facts and Health Benefits handout, each group should fill in the information for their grain on their Grain Nutrition Comparison activity sheet.
8. Bring the students back together as a class and project the activity sheet onto a large screen. Explain to the class that they are going to compare the nutritional facts of the six different grains the groups have been researching. Have a representative from each group share the nutritional information for their grain while the students complete their activity sheets.
9. After all the information has been recorded, lead a discussion comparing the nutritional value of the six grains. Use the following questions to guide the discussion:
   • Which grain contains the most calories? Which contains the least?
   • Which grain contains the most total fat? Which contains the least?
   • Which grain contains the most protein? Which contains the least?
   • Which grain contains the most fiber? Which contains the least? 
   • What do the grains have in common?
10. Have the groups place their handouts and activity sheets into their group folder.

Activity 3: Grain Presentations

1. Provide each group with play dough, modeling clay, or air-dry clay. Using the Kernel Dissection Image from their folder as a guide, have the groups create a model of their grain. The model should show the endosperm, bran, and germ.
2. Using the information from their group folder, instruct the students to prepare a presentation about their grain. Presentations should include the following information:
   • Name of the grain
   • Explanation of the three main parts of the grain—endosperm, bran, and germ (use your model)
   • Where the grain is grown
   • How the grain is grown and harvested
   • How the grain is consumed
   • Nutritional value of the whole grain
   • Importance of making at least half of the grains you eat whole grains
3. Allow time for the students to create their models and presentations and then present them to the class.

   This lesson investigates a variety of grains, where they are grown, and their nutritional benefits. If you teach in the following states, refer to your local agricultural literacy resources about grains: Alabama Wheat Illinois Corn Wheat Minnesota Barley Corn Oats Wheat Alaska Corn Iowa Corn New Hampshire Corn Colorado Corn Kansas Corn Sorghum Wheat New Jersey Wheat Georgia Corn Kentucky Corn Wheat Oklahoma Corn Wheat Idaho Maine Corn Oats Oregon Barley

1. https://education.nationalgeographic.org/resource/grain/
2. https://agclassroom.org/matrix/lesson/577/
3. https://www.haleysdailyblog.com/10-interesting-and-fun-facts-about-grains/
4. https://www.nestle-cereals.com/uk/blog/healthy-breakfast/top-facts-about-wheat
5. https://www.sciencekids.co.nz/sciencefacts/food/corn.html

• Grain Nutrition Facts and Health Benefits provided by https://fdc.nal.usda.gov/fdc-app.html#/ and https://www.verywellfit.com.

• A True Book: Corn
• A True Book: Wheat
• Bread Lab!
• Bread in a Bag
• Bread is for Eating
• Bread, Bread, Bread
• Corn
• Glorious Grasses: The Grains
• Grains Flowchart
• Grains on MyPlate
• Mama Provi and the Pot of Rice
• Serious Cereal Science Kit
• The Big Soap-rise (Farm Friends)
• The Little Red Hen
• The Story of Food: An Illustrated History of Everything We Eat
• The Wheat Doll
• Wheat Grinder