Bread_ Bread_ Bread by yaofenji


									          Bread, Bread, Bread
                                       Growing Strong Bodies and Minds
                            Literature based nutrition education for young children.
             Oklahoma Cooperative Extension Service/Oklahoma State Department of Health WIC Service

Title of Book:                                                           Materials list:
Bread, Bread, Bread by Ann Morris
                                                                         •	 Bread, Bread, Bread children’s book
                                                                         •	 2 slices per child of whole wheat bread
Age-Level: Preschool                                                     •	 Sliced cheese, 1 per child
                                                                         •	 Cookie cutters with common shapes
                                                                            (circle, square, rectangle)
Nutrition/Health Objective:                                              •	 Paper plates or paper towels
After listening to the story, children will demonstrate increased        •	 Hand wipes, if a hand washing sink is
understanding that:                                                         not available.
•	 Bread comes in many shapes, sizes and flavors.
•	 People need to eat bread to have energy to grow and

Cross Curricular Links:
The Oklahoma Priority Academic Student Skills in this lesson for pre-kindergarten students include:
•	 Oral Language 1.1 and 1.2 (listens to stories read aloud; understands and follows oral directions)
•	 Literacy 3.2, 3.3, 3.5 and 5.2 (identifies front and back book covers; follows book from left to right and
   from top to bottom, begins to recognize the relationship or connection between spoken and written words,
   recognizes words with same beginning sound)
•	 Mathematics 3.1 (recognizes, describes, compares and names common shapes)
•	 Small Motor Skill Development 2.1 and 3.2 (hand/eye coordination in preparing snack; understands that
   healthy bodies require rest, exercise, and good nutrition)
•	 Civics 1.3 (listens to others while in large and small groups)

Approximate time to present lesson & activity:
10 minutes to read the book and discuss the questions.
10 minutes for experiential activity, preparing and eating Sandwich Shapes.

1. Read the book and gather the materials for the discussion and food experience.
2. Be sure to find out about possible food allergies of the children – especially milk and wheat.
3. Read through Nutrition Notes for relevant background information.

Focus on the Book:
1. Before reading the book:
    a. Show children the title. For non-readers, ask children to repeat the title as you point to the words.
    b. Discuss the cover illustrations. Ask children to predict what the book will be about. Ask “Who likes
        bread?” and “Who do you know that eats bread?”
2. Read the book.
3. After reading the book, lead a discussion using the following questions:
    a. Bread comes in many shapes, sizes and flavors. What shapes of bread did you see in the book?
    b. What shape is the bread you eat?
    c. What do you put on your bread?

 Oklahoma Cooperative Extension Service • Division of Agricultural Sciences and Natural Resources • Oklahoma State University
     d. Who else do you know that eats bread? Have the children notice that people from all around the
        world eat bread.
     e. What do they put on their bread?

Experiential activity:
Sandwich Shapes (mathematics)
Have children wash their hands or clean them with a prepackaged hand wipe before starting.
Review the basic shapes - square, circle, triangle, and rectangle using the cookie cutters. Give each child
two pieces of whole wheat bread and cheese slices. Allow children to use cookie cutters to cut basic shapes
from the bread and cheese and assemble their sandwich.

While children are eating their sandwiches, explain that bread gives us energy to grow and play.
Supplies needed: Cookie cutters, sliced bread, paper towels/plates, cheese slices. Optional: peanut butter,
jelly, plastic knife or spatula, spoon.

Optional activities:
Sampling Breads (science processes)
Prepare and offer a variety of bread for taste-testing. Try to offer a few new breads that the children might
not have tasted before. If available, try to have varieties of bread illustrated in the book Bread, Bread, Bread.
Ask children to think about how the breads are alike and different as they sample the bread.

Planting seeds (life science and art)
Wheat seeds geminate rather quickly and look like grass when they first begin to grow. Fill a Styrofoam cup
to an inch from the top with dirt (potting soil). Place about 15 seeds on top and then cover with about another
½” of dirt. Water after seeding and don’t allow the dirt to dry out. (Allow the children to draw a face on the
Styrofoam cups with markers. As the wheat plants grow, it will look like hair.) These are sometimes called
“Dirt Babies.”
Supplies needed: Styrofoam cups, potting soil, wheat seed, markers.

Going home:
•	 Assess learning by asking:
   o We read about breads in many different shapes. What are some of the shapes?
   o Who needs to eat bread to grow?
•	 Send home parent newsletter.

Lesson adapted from Texas Dept of Human Services. Let’s Read: Bread, Bread, Bread. Available at http:// Accessed July 18, 2009.
Nutrition Notes
Background Information for the Lesson Presenter

Why is it important to eat grains, especailly whole grains?
Eating grains, especially whole grains, provides health benefits. People who eat whole grains as part of
a healthy diet have a reduced risk of some chronic diseases. Grains provide complex carbohydrates, the
major source of energy, as well as many nutrients that are vital for the health and maintenance of our bodies.

Nutrients and health benefits
•	 Foods made from grains such as bread, cereal, rice and pasta are high in complex carbohydrates, which
   are the body’s favorite fuel. They give children the energy to play, pay attention in school, and do many
   other activities.
•	 At least half of the grains consumed each day should be whole grains, such as oatmeal, whole wheat
   bread, brown rice, and rye bread.
•	 Whole grains contain dietary fiber that can help protect against diseases like heart disease, diabetes and
   some cancers.
•	 Consuming foods rich in fiber, such as whole grains, as part of a healthy diet, can help maintain proper
   bowel function and may reduce constipation.
•	 Eating at least 3-ounce equivalents per day of whole grains provides a feeling of fullness and may help
   with weight management.
•	 Grains also provide other important nutrients such as vitamin B-complex (folate), which helps the release
   energy from protein, fat and carbohydrates.
•	 Eating grains fortified with folate before and during pregnancy helps prevent neural tube defects during
   fetal development.

How much is needed?
The amount of grain foods a person needs each day depends on their gender, age, and activity level. Most
Americans eat enough grains. However, we don’t eat enough whole grains. At least ½ of grains should be
whole grains. They are different from refined grains, such as those in white bread and white rice, which have
been processed, because they contain less fiber.
                                     Daily Grain Recommendations

             Age                              Daily Recommendations              Minimum Whole Grain

Children     2-3 years old                    3 ounces                           1 ½ ounce
             4-8 years old                    4 to 5 ounces                      2 to 2 ½ ounces

Girls        9-13 years old                   5 ounces                           3 ounces
             14-18 years old                  5 ounces                           3 ounces

Boys         9-13 years old                   6 ounces                           3 ounces
             14-18 years old                  7 ounces                           3 ½ ounces

Women        19-30 years old                  6 ounces                           3 ounces
             31-50 years old                  6 ounces                           3 ounces
             51+ years old                    5 ounces                           3 ounces

Men          19-30 years old                  8 ounces                           4 ounces
             31-50 years old                  7 ounces                           3 ½ ounces
             51+ years old                    6 ounces                           3 ounces

What counts as an ounce?
Each of the following equals about 1 ounce of grain food.
•	 1 slice of bread
•	 1/2 cup of cooked rice, pasta or oatmeal (hot cereal)
•	 1/2 cup of oatmeal
•	 4 ½” diameter pancake
•	 2” diameter biscuit
•	 6” diameter tortilla

How do I identify whole grain foods?
Read the food package and Nutrition Facts block.
•	 Check the ingredient label. It must list 100% whole grain or stone-ground whole grain as the first ingredient.
•	 The words “made from whole grains” or “multi-grain” many contain only small amounts of whole grain.
•	 Wheat bread is not necessarily whole grain wheat bread. It is simply bread made from refined wheat flour
   with caramel coloring added.
•	 Find fiber on the Nutrition Facts label. Foods providing 3 grams of fiber per serving are good sources; 5
   grams per serving is considered an excellent source of fiber.
How much fiber do people need?
The recommended amount of fiber is 14 grams for every 1,000 calories, or 28 grams for a 2,000 calorie
reference diet. Most people eat about ¼ that amount. If you haven’t been eating a high fiber diet, start slowly.
Too much fiber at one time can cause stomach cramping. Also remember to drink plenty of water as you
increase fiber consumption.

Source: Inside the Pyramid: Grains. United States Department of Agriculture. Available at
Accessed July 18, 2009.

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Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, gender, age, religion, disability, or status as a veteran in any of its policies,
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Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Robert E. Whitson, Director of Oklahoma Cooperative
Extension Service, Oklahoma State University, Stillwater, Oklahoma. This publication is printed and issued by Oklahoma State University as authorized by the Vice President, Dean, and Director of the
Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $1.25 per copy. 0809

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