requirements differ for athletes and other active individuals. Students

use this information to plan breakfasts that teenagers would eat before

participating in athletic events. They learn the nutritional value of cereals

and other grain products. They also discover interesting facts about

grains, including their structure and historical uses, and about breakfasts

in other countries.

Students prepare two types of muffins, one from scratch and one from a

mix, and compare the nutritional value and taste of both recipes. Another

activity entails planning a restaurant breakfast menu that includes five

foods from each group: meat/protein, breads, fruits/vegetables, and

milk/cheese.

"Blender breakfasts" are featured as a healthy alternative to traditional

breakfasts, especially for people who do not have time to eat. Students

follow a recipe for a fruit/yogurt breakfast drink. Finally, students learn

about related career opportunities; in addition to jobs as chefs and

waiters, the module describes the jobs of food-product and restaurant

entrepreneurs, fitness experts, food service engineers, nutrition

specialists, and others.

Similar modules, Food for Thought: Healthy Eating (40056) and Snack

Attack: Making Snacks (40054), may be used to complement this

module.

Main Page | Index Page | Instuctor | Better Shop Around | Child's Play | Family Life | Food For Thought | Get A Job |
How Sweet It Is | Making The Most Of Me | Manners Matter | Sew E-Z | Snack Attack | Wake-Up Call | Wash Away