Investigating Local Grains

Investigating Local Grains

Adapted From: Food Share and Ontario Eco-Schools
Target Age: Elementary (grade 1-6)
Key Learning Goals: Demonstrate an understanding of various legumes, their uses, and nutritional benefits
Equipment Necessary: Clear plastic cups or containers, a few different legumes (example chickpeas, black beans, kidney beans, lentils, split peas, etc)
Activity Type: Lunchtime Education (may need an extra few minutes to complete)


Directions

  1. Complete this activity on a day when beans are being served as part of lunch.
  2. Hand out a container of 3-4 different legumes to small groups of students. Explain to the students that these are all different types of legumes.
  3. Explain the nutritional benefits of legumes: they are very high in protein so they are a good meat alternative for those who are vegetarian, this protein helps build up our muscles. They give us fibre, which helps keeping our digestive systems running smoothly, iron, which helps your body make blood and transport oxygen, B vitamins, and carbohydrates for energy.
  4. Ask the groups of students to explore the legumes with their senses: smell it, look at it, touch it.
  5. Do they know which legumes they have?  Have they ever eaten it? What does it taste like? How is the legume usually prepared in their home?
  6. Discuss the type of legume they are eating that day, be specific with what the nutritional benefits are, and where it comes from.
  7. Ask the students what they learned about legumes today to wrap up the activity.