Grains Make Half your grains whole

							NUTRITION
Jay Wierzbinski Brian Jacobs Samantha Hovanec

Are you a breakfast eater or a breakfast skipper? Improved concentration and performance in the classroom and playground More strength and endurance to engage in physical activity Better hand-eye coordination

Are you a chip snacker or a fruit and veggie snacker? 10 chips = 105 calories on average * Empty Calories * NOT just 10!!! Fruits = 50 calories on average Vegetables = 30 calories on average * Vitamins and Minerals

Are you a McDonald’s BIG MAC sandwich or a salad?

BIG MAC calories = 540 (meal = 1020) Salad calories = 140

Are you a soda drinker or a milk drinker? Soda = 110 calories Skim Milk = 85 calories 2% Milk = 120 calories * Stronger Bones * Reduces Osteoporosis and tooth decay Chocolate Milk = 150 calories * Good recovery drink

Think, Pair, Share (Either Or)
Advantages
 

Disadvantages




Wonderful Icebreaker Fun way to communicate Learn about your classmates



Students wish not to share information Students lack of response and or indecision

Middle School Curriculum
2. Accessing Nutrition Information and Products Students Need to Know: 2.1 How to read food labels 2.2 How to use the Food Guide Pyramid 2.3 How to use the Dietary Guidelines

Skills Involved

Accessing Information

Grains Make half your grains whole
• • • • • • •

Eat 3 ounces of:

Whole grain bread
Cereal Crackers

Rice
Pasta

Look for the “whole” before the grain name on the ingredients.

Vegetables Vary your veggies
Eat more dark green veggies
•

Eat more orange veggies
•

Eat more dry beans and peas
•

Fruits Focus on fruits
•

Eat a variety of fruit

Choose fresh, frozen, canned, or dry fruit
•

•

Go easy of fruit juices

Oils Know your fats
Make most of your fats sources from:
• • • • • • • •

Fish Nuts Vegetable Oils Limit solid fats: Butter Margarine Shortening

Milk Get your calcium rich foods
•

Go low fat or fat free

Choose lactose- free products or other calcium sources
•

Meat and Beans Go lean on protein
Choose low fat or lean meats and poultry Bake it, broil it, or grill it
• • • • • • •

Vary your choices: Fish Beans Peas Nuts Seeds

Demonstration and Experiments
Advantages


Disadvantages
 





Strong Visual Experience Helps students better understand progressions and processes Makes Learning Real

Lack of supplies Classroom management
 (size)



Student safety

2.3 Dietary Guidelines


What is a Healthy Diet?


Fruit, Vegetables, Whole Grains, Fat-Free or Low-Fat Milk Products Lean Meats, Poultry, Fish, Beans, Eggs, and Nuts





Low in Saturated fat, Trans Fat, Cholesterol, and Sodium
Healthy People 2010 Include PA, Weight Management, reduce Alcohol.

 

2.2 Food Labels


Pay attention to the serving size, especially how many servings there are in the food package.


1 cup = 1 serving, but there are 2 servings in box



The number of servings you consume determines the number of calories you actually eat (your portion amount).


2 servings = 500 calories



Limit these nutrients (fats, cholesterol, and sodium)


Recommend 5% or less



Get more of these (vitamins, calcium, and iron)


Recommend 20% or higher



Footnotes are Daily Values based of a 2,000 or 2,500 daily calorie intake

Continued Food Labels

Activity 1: Reading Food Labels
1. 2.

Get in groups of four Using food label from the Human Pyramid answer the questions on the worksheet

* Usually done as a take home assessment

4. Balancing Food Intake and Physical Activity
4.1 How to assess food intake to determine energy intake 4.2 How energy is expended during exercise/activity 4.3 Healthful weight management practices

4.1 Assessing Food Intake
Have Students… - Record food intake for a week - Go to calorie counter website - Examples - www.sparkpeople.com - www.thecaloriecounter.com/

4.2 Energy Used During Exercise
Have Students Research… - Energy used during various activities - Amount each student burns daily - Examples - Sleeping = 60 cal/hr - Walking = 130 cal/hr - Line Dancing = 280/hr - Rowing Machine = 850/hr

4.3 Healthful Weight Management
Combine… MyPyramid Calorie Counter Food Labels Calorie Expenditure Go over health of fad diets

Skills Involved
Accessing Information Also uses Decision Making and Goal Setting

High School Curriculum
Healthful Eating Students need to know: 1.1 Benefits of healthful eating (short and long term benefits) 1.8 How to prepare healthful meals for self and others 3.5 How marketing, packaging, and advertising influence food choices
1.

Skills Involved
Decision Making Also use Accessing Information and Self Management

1.1Benefits of Healthful Eating
Short Term
 

Long Term
   





More Energy Improve your Immune System Reduce your Stress Level Will sleep better



Builds strong bones Prevents Obesity Prevent high BP Prevent high Cholesterol Prevent stroke and certain cancers

1.8 Healthful Meals


Cut down on Portion Size
 Smaller

bag of chips



Add foods with nutrition
 Instead

of chips CHOOSE pretzels



Fast foods: smaller portion size and NO SODA

Healthful Meals


Eat Breakfast
 Cereal

and Milk (more calcium)



Eat breakfast, lunch, and dinner
 Skipping

meals does NOT help you lose weight



Stay ACTIVE

Menu Planner
http://www.mypyramidtracker.gov/planner/laun chPage.aspx

Influences on Food Choices
3.2 Family Influences 3.3 Peer Influences 3.4 Cultural Influences 3.5 Marketing and Advertising Influences 3.6 Mood and Emotional Affect on Food Choice

3.5 Advertising Influences
   


 

Bandwagon Brand Loyalty Testimonial Feel Good Appeal Over Generalizing Reward Appeal Beauty

Skills Involved
Analyzing Influences Also uses Advocacy

Activity 2: Discovering Advertising Techniques

http://www.youtube.com/watch?v=7EEZLYKN8F o http://www.youtube.com/watch?v=xiJibY4DETg http://www.youtube.com/watch?v=OZfpvhnV5m o

Advertising Answers
Video 1: Testimonial Video 2: Brand Loyalty Video 3: Feel Good Appeal, Over Generalizing, and Testimonial

5. Food Safety
5.1 Importance of cleanliness 5.2 Techniques for safe food preparation, serving, and storage 5.3 Reasons for food safety

Skills Involved
Self Management Advocacy Also uses Accessing Information

Wash


Hot, soapy water before handling food Hot, soapy water after bathroom





Wash cutting boards, utensils, countertops before and after preparing food Paper towels instead of cloth for drying hands
 Cloth



= more bacteria

Don’t Cross Contaminate


Separate food in grocery cart Raw meat, poultry, and seafood on bottom of refrigerator Cooked meat NOT on Raw meat plate





Cook Thoroughly


Roast/Steaks = 145 degree F Ground Beef = 160 degree F





Eggs = yolk and white are firm
No spots on microwavable foods



Refrigerate


Frig = 40 F and Freezer = 0 F Refrigerate leftovers within 2hrs





Do not defrost on kitchen counter
 Cold

running water  Microwave  Refrigerator

Shopping Smart


NO dented, rusty, opened or leaking containers NO cracked eggs





NO getting frozen or perishable first

Throw it out


Sitting out to long….THROW IT OUT Looks old….THROW IT OUT





Expired…..THROW IT OUT
Smells funny….THROW IT OUT



Assessment
GOOD LUCK!!!

References


CCSSO-SCASS Health Education Assessment Project. (2006). Assessment Tools for School Health Education. Santa Cruz, CA: ToucanEd Inc. Eckert, C. D. (2006). Strategies to Inspire Learning-Voices from Experience. Downingtown, PA: Teaching Concepts.

 

Lesson Food Safety. (200-2009). Retrieved March 15, 2009, from HealthTeacher, Good Health is Contagious: http://www.healthteacher.com/lesson/index/239
Lesson Plans: Food Labels. (2000-2009). Retrieved March 15, 2009, from HealthTeacher, Good Health is Contagious: http://www.healthteacher.com/lesson/index/232 MyPyramid Menu Planner. (2009, February 20). Retrieved March 15, 2009, from MyPyramid.gov: http://www.mypyramidtracker.gov/planner/ http://www.youtube.com/watch?v=7EEZLYKN8Fo http://www.youtube.com/watch?v=xiJibY4DETg http://www.youtube.com/watch?v=OZfpvhnV5mo http://www.cfsan.fda.gov/~dms/foodlab.html





   