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									         California Health
        Education Content
          Adopted – March 12, 2008

Focus on Nutrition Standards
        Presented by:

        Robyn Russon
        Health Education Specialist
        Los Angeles County Office of Education
        (562) 922-6032
Purpose of Health Education
Content Standards
• Enable students to make informed
  decisions and modify behavior in ways
  that are health enhancing.
• Improve academic achievement and
• Provide guidance for developing health
  education curricula
• Teach students SKILLS that enable them
  to make healthy choices and avoid high-
  risk behaviors
 Health-literate individuals are:
• Critical thinkers and problem solvers when
  confronting health problems and issues
• Self-directed learners who have the
  competence to use basic health information
  and services in health enhancing ways
• Effective communicators who organize and
  convey beliefs, ideas and information about
  health issues
• Responsible and productive citizens who
  help ensure their community is kept
  healthy, safe, and secure.
California Health Education Content
Standards -- 6 Health Content Areas!
Alcohol, Tobacco & Other Drugs                         ATOD

Growth, Development & Sexual                           GDSH
Health (including STDs and HIV)
Nutrition & Physical Activity (including CVD)           NPA

Mental, Emotional & Social Health                      MESH

Personal & Community Health (including                  PCH
Disease, hygiene, Consumer and Environmental Health)

Injury Prevention & Safety                              INJ
     Content Grade Level Assignment
Grade Level    Alcohol,   Growth,       Sexual   Nutrition   Mental,      Personal &   Injury
Emphasis                                                                  Community
               Tobacco    Development   Health   &           Emotional,                Prevention
               & Other    and                    Physical    & Social     Health       & Safety
               Drugs                             Activity    Health
               (ATOD)                                        (MESH)
                                        (GDSH)   (NPA)

                                                                          (PCH)        (INJ)

Kindergarten                                                                              

Grade 1                                                                                      

Grade 2                                                        

Grade 3                                                                     

Grade 4                                                                                      

Grade 5                                                                    

Grade 6                                                                                      

Grade 7/8                                                                                

High School                                                                              
Iron Chef – Table Group Activity
1. Use 8 ingredients (no alternates, use all
2. Decide what to make
3. Name your creation
4. Write down the recipe

 Flour            Cinnamon
 Salt             Eggs
 Oil              Sugar
 Carrots          Baking Powder
A Recipe for Prevention!
              A Recipe for Change!

• What food item did your group make with
  these 8 ingredients?
• How did your group know what to make?
• How would a base recipe help us make
  the same quality product?
A Recipe for Prevention!
              A Recipe for Change!

     In the classroom our goal is
    not baking quality bread – it is
    developing healthier students!

   What ingredients will we need?
 The CHECS are like a Recipe
Recipe for Excellent Bread   Recipe for Healthier Students

8 Ingredients                8 Overarching Standards
•Eggs                        •Essential Concepts
•Flour                       •Analyzing Influences
•Salt                        •Accessing Valid Information
•Sugar                       •Interpersonal Communication
•Carrots                     •Decision Making
•Cinnamon                    •Goal Setting
•Oil                         •Practicing Health Enhancing
•Baking Powder               Behaviors
                             •Health Promotion
Overarching Standards
• Standard 1 – Essential Concepts
• Standard 2 – Analyzing Influences
• Standard 3 – Accessing Valid Information
• Standard 4 – Interpersonal Communication
• Standard 5 – Decision Making
• Standard 6 – Goal Setting
• Standard 7 – Practicing Health-Enhancing
• Standard 8 – Health Promotion
The 8 Standards
• Standard 1
  Knowledge of core health concepts
  and underlying principle of health
  promotion and disease prevention

• Standards 2-8
  Identify key processes and skills that
  are applicable to healthy living
Steps for Effective Skill-Based
1. Present the importance of the
   skill, and present the steps to
   complete the skill.
2. Model the Skill.
3. Guided Practice.
4. Independent Practice.
5. Apply, Feedback, and
Interrelationship of Concept and

    Goal Setting

                   Decision            Interpersonal
                    Making            Communication
National Health Education
Learning Sequence
• K.1.N.1 - Name a variety of healthy foods and
  explain why they are necessary for good health.
• 2.1.N.1 - Classify various foods into appropriate
  food groups.
• 2.1.N.2 - Identify the number of servings of food
  from each food group that a child needs daily.
• 4.1.N.1 - Identify and define key nutrients and
  their functions.
• 4.1.N.2 - Recall the recommended number of
  servings and serving sizes for different food
Learning Sequence
• 5.1.N.1 - Describe the food groups,
  including recommended portions to eat
  from each food group.
• 7/8.1.N.2 - Identify nutrients and their
  relationship to health.
• 7/8.1.N.7 - Describe the benefits of eating
  a variety of foods high in iron, calcium,
  and fiber.
• HS.1.N.4 - Describe dietary guidelines,
  food groups, nutrients, and serving size
  for healthy eating habits.
  Lesson Review Instructions
1. With a partner, pick one lesson to review.
    K & 1 - All Foods Fit (Dairy Council)
    2 & 3 – Exploring MyPyramid for Kids (USDA)
    4 & 5 – Snack Decision (Eat Well & Keep Moving)
    6, 7 & 8 – Lunch at the Mall ( Dairy Council)
    HS – Choose Foods for Their Nutrients
2. Read through the lesson and determine
   what Nutrition Content Standards were
   taught (record on the CHECS Standards Map).
3. Come up with a plan on how you could
   incorporate additional standards into this
   lesson. (think in broad terms – ie. Math standards, English
    Standards, Social Science Standards, Fine Arts Standards or Science
4. Share with the Group
Available Resources
My Pyramid for Kids - USDA (K-6)

Dairy Council of California (K-12)

How to Teach Nutrition to Kids (3-6)
Eat Well & Keep Moving (4-5)
Planet Health (5-8)
Available Resources
Power Play (4-5)

The Power of Choice (6-12)

Nutrition Essentials (6-12)

California Healthy Kids Resource Center
Where Can I Access the
California Health Education
Content Standards?
California State Board of Education Agenda
   Item – March 2008
($15.95 + $5.95 S&H)

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