FoodPrints Curriculum

Eating the Whole Grain


Health & Nutrition

Standards Alignment:

DC Early Learning Standards

Grade Level:



Winter / February


The purpose of this lesson is for students to understand the difference between whole grains and refined grains. Students will investigate and dissect stalks of wheat with the grains still attached and grind flour with a flour mill. They will also compare the taste and nutritional differences between different types of flours.

Big Idea

Whole grains contain all the nutrition of the grain.

Guiding Questions

  • Where does flour come from?
  • How are white and whole wheat flours similar and different? 

Instructional Video to Support Teaching this Lesson