Teacher’s Guide - Pulses and Canada’s Food Guide Lesson

Grade level: Grade 5 Curriculum Connections:

Science – Maintaining a Healthy Body Unit

o 5-1-01 Use appropriate vocabulary related to their investigations of human health. Include: nutrients; carbohydrates; proteins; fats; vitamins; minerals; Canada's Food Guide to Healthy Eating; food group; serving size

o 5-1-02 Interpret nutritional information found on food labels. Examples: ingredient proportions, identification of potential allergens, information related to energy content and nutrients

o 5-1-03 Describe the types of nutrients in foods and their function in maintaining a healthy body. Include: carbohydrates, proteins, fats, vitamins, minerals

Mathematics – Statistics and Probability

o 5.SP.2 Construct and interpret double bar graphs to draw conclusions.

Student materials included:

Pulses and Canada’s Food Guide reading sheet

Student Activity Appendix A Lesson suggestions:

o Use a KWL sheet on Pulses and Nutrition o Give each student a copy of Pulses and Canada’s Food Guide and have

them read it. Note: A copy of Canada’s Food Guide is included in this resource but other copies can just as easily be used

o Then have students do the student activity Student Activity Appendix A:

Comparing nutrition labels for pulses, meats and vegetables

Suggestions for use: Option 1 - If students have learned how to do a double bar graph then give each student one pulse nutrition label and one other nutrition label either a meat or vegetable and two copies of the blank nutrient chart.

Have students record the name of pulse on the chart and using the nutrition label for that pulse identify the calories and the grams of each nutrient: fat, carbohydrates, fibre, and protein in 100g. Repeat for the meat or vegetable nutrition label.

Then have students construct a double bar graph from the information using red bars for pulses, blue bars for meat and green bars for vegetables. Finally, working in groups of 4 students, the students can compare their graphs and draw conclusions. Each group can report their conclusions back to the class. Then have students complete their KWL sheet.

Option 2 – Students could do the above but in groups. Make up to 7 groups of 2 – 3 students per group. Provide large flip chart graph paper. Post the completed graphs on the wall and have a gallery walk.

Each group then writes down 3 observations and/or conclusions they drew from the graphs and shares these with the class.

Option 3 - If students have not yet learned how to do a double bar graph then have students work in pairs. Give one student a pulse nutrition label and the other student either a meat or vegetable nutrition label. Give each student a copy of the blank nutrient chart.

Have students record the name of the food on the chart and using the nutrition label for that food identify the calories and the grams of each nutrient: fat, carbohydrates, fibre, and protein in 100g.

Then have each student construct a single bar graph from the information. Have students compare their graphs. Then join with another pair of students and compare all 4 graphs. Share their observations and conclusions with the class. Then have students complete their KWL sheet.

Sources:

All of the nutrition labels included are for 100g of the cooked food. These nutrition labels were sourced at http://nutritiondata.self.com/ . Student activity materials were adapted from Lesson 1 in the Pulse Canada International Year of Pulses Resource pack http://www.aitc-canada.ca/en/iyop.html For more information visit: International Year of Pulses http://iyp2016.org/

For fact sheets http://iyp2016.org/resources/documents/factsheets

Pulse Canada http://www.pulsecanada.com/

Manitoba Pulse and Soybean Growers http://www.manitobapulse.ca/

Agriculture in the Classroom – Canada http://www.aitc-canada.ca/en/

Hey guys – Kid Bean here!

Besides being tasty, I have to tell you that I and the rest of the pulse family pack a real nutritional punch!

That is why I am an important part of Canada’s Food Guide.

Check it out!

Pulses and Canada’s Food Guide Take a look at Canada’s Food Guide. Can you find me and my pulse friends on there? I’ll give you a hint - Pulses are a member of the legume family. Here’s another hint – If you found us you should be seeing red. You would think that because we grow on plants we would be in with the Vegetables and Fruit group, but nope! We are special. We are included in the Meat and Alternatives group because we are very high in fibre and protein– just like meats. Not only that but I and my pulse friend, lentil, are featured in the Canada Food guide recommendation that Canadians should:

Have meat alternatives such as beans, lentils and tofu often.

Why? Because besides being high in fibre and protein pulses are also:

low in fat free of saturated fat full of vitamins, especially the B vitamins such as folate, thiamin and niacin full of minerals such as iron, potassium, magnesium and zinc

Again – we are special. Pulses also help you:

feel fuller for a longer time – that means you will not be hungry before the next meal.

control blood sugars.

One serving of pulses = 175 ml or ¾ cup of cooked pulses. That is about the size of a hockey puck!

Pulses and Special Diets There are lots of people in Canada and the world that have special diets. Pulses can be an important part of the diet for these people.

People with celiac disease or gluten sensitivity cannot eat gluten. Gluten is found in cereal grains such as wheat, rye and barley which are used to make breads, cereals, pasta and many other foods. Pulses are gluten free and so pulses can be an important food for people who need a gluten-free diet.

Some people are vegetarians which means they do not eat meat but will eat animal products like milk, cheese and eggs. Pulses are a great alternative food for people who don’t eat meat because pulses are high in protein.

Some people are vegan which means they do not eat meat or animal products. Pulses are a very important food for people on a vegan diet.

Canada’s Food Guide

Chickpea Kidney Beans

Appendix A

Lentils Dry Peas

Beef Sirloin Steak Chicken Breast

Pork Chop

Spinach

Tomato

Cabbage

Carrot

__________ (100 g)

Calories

Fat g

Carbohydrates g

Fibre g

Protein g

__________ (100 g)

Calories

Fat g

Carbohydrates g

Fibre g

Protein g

__________ (100 g)

Calories

Fat g

Carbohydrates g

Fibre g

Protein g

__________ (100 g)

Calories

Fat g

Carbohydrates g

Fibre g

Protein g

__________ (100 g)

Calories

Fat g

Carbohydrates g

Fibre g

Protein g

__________ (100 g)

Calories

Fat g

Carbohydrates g

Fibre g

Protein g