Farming and Food:

1. In the illustration, some wagons and a threshing machine are shown behind the barn. Visit the following link to see descriptions and photographs of farm machinery used on the northern Great Plains during the turn of the century:
   
   http://memory.loc.gov/learn/collections/ngp/history.html
2. Early settlers found that grains grew well in the prairies. North Dakota is well known for growing wheat. Visit this link for nutrition information on wheat:
   
   www.ndwheat.com/consumers
3. Adèle and Simon smell freshly baked biscuits, which are made from wheat flour. Ask students to list foods that are made from wheat. Use the links contained in the previous Web site for ideas to add to the list.
4. Depending on where your school is, you may be able to bring in examples of grains still on the stalk. Sometimes florists use wheat stalks in dried arrangements. Whole-kernel grains are available in some grocery stores and most health food stores. Show students examples of wheat in all stages—on the stalk, harvested seeds, ground whole wheat flour, wheat bran, wheat germ, and white flour.
5. Discuss the nutritional value of wheat in its different forms. Check the USDA food guidance system at:
   
   www.mypyramid.gov
6. Discuss the recommendations for optimal nutrition. Have students plan a meal that follows the food guide. Share their meal choices, and evaluate whether they have met the guidelines.

Standards: NPH-H.K-4.1 Health Promotion and Disease Prevention; NPH-H.K-4.2 Health Information, Products and Services; NPH-H.K-4.3 Reducing Health Risks; NPH-H.K-4.6 Setting Goals for Good Health