Introduction To Physical Science

Unit 3: Chemistry

Composition of Breakfast Cereal

Introduction:

What's your favorite type of breakfast cereal, hot or cold? The first breakfast cereal created to be eaten cold was invented in New York in 1863. Prior to that time, many Americans were eating breakfasts containing very little fiber, and often had health problems as a result.

Task:

Have students use the internet to learn more about the composition of breakfast cereals. They should find out what types of nutrients humans need each day. Ask them to create bar graphs that show how much of the daily requirement for nutrients can be obtained from one serving of breakfast cereal. Students should also include information about ingredients that are in excess. Have them select one type of cold cereal to recommend as a good source of nutrients.

Process:

Research breakfast cereals and be able to answer the following questions:

•  What are some of the grains used to make breakfast cereals?

•  How do the grains differ?

•  What ingredients are added to grain to make cereal?

•  Where do some of those ingredients come from?

Learn about the USRDA for important nutrients. Be sure to distinguish between recommendations for adults and children.

Decide which nutrients you'll include in your graph. Create the graph using specific data on one type of cereal.

Alternative:

Ask students to bring in samples of the cereals they have chosen to recommend. Allow time for students to taste and compare the different cereal. Be sure to check for student food allergies ahead of time.

Resources:

Cereals

http://en.wikipedia.org/wiki/Cereal

http://en.wikipedia.org/wiki/Breakfast_cereal

http://www.madehow.com/Volume-3/Cereal.html

http://www.faqs.org/docs/consumer/diet/build.htm

http://diet-data.com/breakfast_cereals/cereals_ready-to-eat/

http://www.idahoptv.org/dialogue4kids/season4/nutrition/facts.html

http://www.nutritionanalyser.com/food_composition/?group=Cereal+Grains+and+Pasta

Nutrients

http://en.wikipedia.org/wiki/Dietary_Reference_Intake

http://www.iom.edu/Object.File/Master/21/372/0.pdf

http://www.cdc.gov/ncbddd/folicacid/index.htm

http://www.mypyramid.gov/

http://www.kidshealth.org/teen/food_fitness/nutrition/food_labels.html

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