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By trying whole grains from different countries and cultures, students can take part in a world tour 

of good-for-you grains.

Objective

Raise students’ awareness of and preference for a variety of whole grains through multicultural educational displays 

and tasting experiences.

The Event

Each classroom adopts a different whole grain to present about to other classes, such as whole-wheat flour, brown rice, barley, 

oatmeal, bulgur wheat, whole cornmeal, or quinoa. The class researches the whole grain, including where and how it is grown, 

how it fits into the traditions of different regions, and nutritious ways it can be eaten. Students may also find cultural examples in 

places such as in artwork or historical literature that demonstrate the food’s importance.

Each class then prepares an educational display and decorates the classroom to promote its whole grain to other classes and 

share its new knowledge. For example, a class can present on quinoa and cover its uniquely high protein content, the South 

American countries where it is primarily grown, its role as a sacred grain in the Incan civilization, and various side dishes and 

salads in which it is commonly found as an ingredient. 

If possible, students can also bring in samples of the whole grain and healthy dishes featuring it, such as tabouleh with bulgur, 

whole-wheat pasta with durum wheat, or whole-grain tortillas with cornmeal. Alternatively, parent volunteers can prepare 

samples in the classroom.

Planning

Coordinate with school staff. Wellness committee members, teachers, and school nutrition staff members can help plan the 

event and encourage students to research their grain, the various cultures where it is popular, and the geographical regions 

where it is grown, as well as decorations students can make related to their grain. A list of whole grains for classes to select 

from should be determined, as well as what resources are available for researching and decorating. The school nutrition staff 

can also plan how to incorporate selected whole grains into upcoming menu items, if possible. 

Pick a date for your event. To maximize the impact of your event, avoid dates when other food-related activities or events 

are planned, especially if classroom decorations are involved.

Select a different whole grain for each class. Encourage students to identify interesting facts about their class’s whole 

grain to incorporate into their event day presentations. Research can be conducted during class, at the library, or as part of 

a homework assignment.

Low

Cost

Elementary 

School-Oriented

Middle 

School-Oriented

Minimal

Effort
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Planning (cont’d)

Arrange for the event day’s success. Teachers can plan time for students to set up their displays and prepare tastings, if 

possible, before a schoolwide tour begins. Each classroom can be supervised by a faculty member while the students tour 

classrooms in groups. Timed announcements on the public address system can alert students when they should move on to 

the next tour stop. 

Arrange displays accordingly. Students can decorate the classroom, the door, or nearby hallways to feature their whole 

grain and the global regions where it is grown and consumed. For example, a class can spotlight corn by drawing cornfields 

on the chalkboards in the classroom. A class presenting on oats can make a collage of pictures from different recipes in which 

oats are used as an ingredient. 

School

•	 Each class will have an opportunity to present its whole grain during the tour on the event day. 

Classroom 

•	

•	

Fifth and sixth grade teachers can help students explore culinary traditions and learn about 

the different types of whole grains grown throughout the world using Team Nutrition’s Dig In!: 

Lesson 6: The Global Garden materials (see appendix, page 95). 

Art teachers can help students make creative displays that demonstrate the visual attributes 

of the whole grain. 

Cafeteria

•	

•	

School nutrition staff can display samples of the whole grains in the cafeteria. 

If possible, the different whole grains can be featured on the school menu during the weeks 

following the event day.

Community 

•	

•	

•	

If including a tasting, invite local grocery store staff, restaurants, or community organizations 

to contribute whole-grain foods.

Invite a local chef or registered dietitian to talk with students about how to cook whole grains.

Culturally based community organizations may also want to share some of their whole-grain 

traditions with the students. 
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Media 

•	 Take photos of the classroom displays, and post them to the school’s Web site or in the 

school’s newsletter. 

Home

•	

•	

•	

•	

Collect recipes to send home with the students. For ideas, consult Team Nutrition’s Recipes 

for Healthy Kids Home Cookbook (see appendix, page 99). 

Send students home with the Team Nutrition’s Ten Tips Nutrition Education Series: Make 

Half Your Grains Whole activity sheet (see appendix, page 96).

Post Team Nutrition’s Whole Grain Rollover widget (see appendix, page 99) on the school’s 

Web site to show ways kids and the whole family can enjoy whole grains.

Play FNS’ video on whole grains (see appendix, page 98) at a parent meeting, or share the link 

in the school or parent organization’s newsletter. 

In Las Cruces, NM, students at Conlee Elementary School celebrated International Food Day by hosting an event called Foods 

and Farms Around the World Food Tasting Day. During this event, students, parents, and staff explored the connections between 

culture and food. Participants learned about how specific ingredients are grown, the types of foods that are grown in other 

countries, and how those foods are incorporated into meals and traditions. They also talked about the roles that both food and 

farmers around the world play in helping local communities thrive. 

The Luther School in Luther, MT hosted a monthly cultural meal focusing on healthy food options and traditions that incorporate 

them. One Native American-themed meal featured wild rice as a healthy whole grain, roasted root vegetables, and beef and bison 

jerky. It was served outdoors, where students sat on blankets to add cultural authenticity. 

[Photo] A Conlee Elementary School student celebrates Italy as 

part of her school’s Foods and Farms Around the World event.