
MyPlate encourages us to make half our plates whole and the dietary guidelines also recommend we increase our intake of whole grains. This is all great and seems like it should be relatively easy to do, when in reality it is often difficult to know what is truly a whole grain and what is refined. Because whole grains are typically a good source of fiber, I decided to marry the two topics into one mini-lesson and activity where students become sleuths and decode a variety of grain products in order to determine which are truly excellent sources of both fiber and whole grains and which don’t make the grade (even if their labels are deceiving).









