Food Studies 10, 20, 30

(a)	Identify a variety of grains (e.g., quinoa, wheat, rice, wild rice, corn, oats, barley, millet, rye) used around the world for food.
(b)	Explore key nutrients provided by grains and grain products.
(c)	Examine the importance and role of grains and grain products in a healthy eating pattern.
(d)	Compare the importance of whole grains in food guides from a variety of countries.
(e)	Investigate the types of grains grown around the world and the economic impact of grain production and food processing on global markets.
(f)	Research ingredients and products (e.g., flour, cereals, pasta) made from grains commonly available in other countries and the processes used to harvest and create them.
(g)	Research recipes of interest that incorporate grains and grain products from a variety of cultures around the world.
(h)	Illustrate alternative methods for cooking grains and grain products.
(i)	Prepare or describe the preparation of dishes that feature grains and grain products (e.g., flours, pastas, rice, cereals) from a variety of cultures for a variety of purposes.

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Resources

R105119

Flat Out Food: Season 3

The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Season 3 features a dedicated episode for each of these topics: