Cereal aisle
objectives:
1. Identify and
select whole-grain cereals
2. Recognize differences/similarities
between store-brand and national brand bread
3. Identify other
ways to use cereal besides as a breakfast food
4. Identify serving
sizes for various cereals
5. Identify and
select low-fat and low-sugar cereals
Objective 1: Identify
and select whole-grain, high-fiber cereals
•Instruct
participants to look for whole-grain products (whole oats, whole wheat,
etc.) listed as first ingredient on ingredient list
•Also “excellent
source of fiber”, which means more than 5 grams of fiber per serving
or “good source of fiber”, which means 2.5-5 fiber grams per serving
•Grits,
cream of wheat, and cream of rice have little fiber
•Good choices
•Bran Flakes,
Shredded Wheat, Raisin Bran, 100% Bran, Oatmeal
Objective 2: Recognize
differences/similarities between store-brand and national brand bread
•Generic
Brands/Store Brands
•Usually
national brand in different packaging
•Refer to
taste testing done in pre-tour class of General Mills Cheerios vs.
store brand product
•Just as
good nutritionally, but cheaper!
•Most cereals
are good sources of many vitamins and minerals, whether they are store
or national brand
Objective 3: Identify
other ways to use cereal besides as a breakfast food
•Cereal
can be eaten anytime-not just for breakfast
•Eat it
as a snack
•Use it
in recipes as a substitute for bread or cracker crumbs, casserole
topping, filler in meatloaf, or coating for baked chicken of fish
Objective 4: Identify
serving sizes for various cereals
•Serving
sizes can vary from ¼ cup to 1 1/3 cup, check labels
•Refer to
portion exercise conducted in pre-tour class
•Remind participants
to refer to (“How Many Servings for You?”) for more information
Objective 5: Identify
and select low-fat and low-sugar cereals
•3 grams
of fat or less per serving
•make sure
sugar is not one of the first 3 ingredients (can be listed as sucrose,
honey, corn syrup, fructose, molasses, fruit juice sweeteners, or
malt syrup)
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