Revised Hunger Attack Curriculum Designed to educate teens about: Nutrition Food Safety Saving Money on Food.

Slides:



Advertisements
Similar presentations
Using USDA’s ChooseMyPlate as a Guide to Healthful Eating
Advertisements

Carbohydrates.
CARBOHYDRATES.
Dietary Guidelines for Americans
The New Food Guidance System for Americans
What Is MyPlate?? MyPlate --- shows us the 5 food groups using a familiar mealtime visual, a place setting. MyPlate --- is designed to help consumers make.
CARBOHYDRATES The simple Sugar and not so simple Starch By Valerie Shaw.
PRESENTED BY: BIRGIT HUMPERT & LIZ DAHLGREN KEENE STATE DIETETIC INTERNS Sneaky Sugar.
Objective: Understand carbohydrates and what foods they are found in. Warm up: 1. What is your favorite source of carbs?
2 Fill ______ (amount) of your plate with fruits & veggies.
Parent Workshop 3: Food Labels Presented by: Network for a Healthy California—LAUSD For CalFresh information, call Funded by USDA SNAP,
It’s not always easy to make healthy food choices, but following these great tips provided by ChooseMyPlate.gov could start you in the right direction!
MyPyramid Healthy Child Care Ohio Nutrition. MyPyramid Lecture Discussion Activity Summary and Questions Evaluations.
Chapter 9 Nutrition Lesson 2 Creating a Healthful Eating Plan.
Unit 3 Lesson 4 Dietary Guidelines. Opening Work Be prepared to report on your favorite foods that are healthy choices and those foods you might choose.
Think your Drink. You will need to answer these three questions on your paper. List at least 5 other names for sugar. How much sugar should you have in.
LOOK AT THE LABEL Outcomes B2,B3 and B4 How nutritional labels influence us and how they can help us make good health choices.
Warm-Up What types of information found on food labels can assist you in choosing healthy food?
Navigating the Nutrition Facts Label. What’s in a Label?  Understanding labels can help you:  Avoid or limit unhealthy choices  Meet recommended intakes.
A Guide to Daily Food Choices!
Section 3.  Recommended Dietary Allowances (RDAs)- recommended nutrient intakes that will meet the needs of almost all healthy people  Daily value (DV)-
Dietary Guidelines And Nutrition Recommendations.
Unit 2 Influences on Planning and Basic Nutrition Objective – Demonstrate knowledge and skills in resource management as it relates to food preparation.
Nutritional Needs 1.Describe what the Recommended Dietary Allowances (RDAs) are. 2. Analyze the nutritional value of a food by using the information on.
Obj: Explain the role of each type of carbohydrate in the diet. Nutrients are life sustaining compounds released as food breaks down. Can you name the.
Bellringer What are the three types of carbohydrates?
CARBOHYDRATES. Why are carbohydrates important? Carbohydrate’s Function a.Provides the main source of energy for the body. - Brain cells / thinking –Breathing.
Label Reading Health 9 – Nutrition. Label Reading Understanding labels can help people choose healthy drinks that are lower in sugar and higher in nutrients.
What Is MyPlate?? MyPlate --- shows us the 5 food groups using a familiar mealtime visual, a place setting. MyPlate --- is designed to help consumers.
Obj: Explain the role of each type of carbohydrate in the diet. Warm-up review: Nutrients are life sustaining compounds released as food breaks down. Can.
Sneaky sugars Other names for added sugars: HIGH-FRUCTOSE CORN SYRUP (HFCS), SUCROSE, HONEY, CORN SYRUP, FRUCTOSE, MALTOSE, DEXTROSE, MAPLE SYRUP, BROWN.
Sugar Originally Created by Cyndi Willmarth, M. Ed.
Today in Foods 1: 1. Go over nutrition test- this was not POI
Do Now:  Make a dinner menu based on your favorite meal. Then try to improve the nutritional value based on what you currently know.
Reading Labels How to determine which snack is best for you.
USDA Daily Food Plan Presented by Janice Hermann, PhD, RD/LD
Starter What is the temperature danger zone??. MyPlate - MyPlate was released in June Recommendations are for 2 years of age and older.
Nutrition and Wellness Chapter 3 12/3/12 Students will finish Chapter 2 Test Eating for Your Future Parts 3 and 4 Recipe Search tomorrow in Computer lab.
CHAPTER 5 LESSON 3 YOU’LL LEARN TO Evaluate the concepts of balance, variety, moderation, using the Food Guide Pyramid/Plate Examine the effects of healthful.
Hunger Attack! Feed Your Appetite– Protect Your Wallet.
HOW TO MAKE HEALTHY CHOICES AT THE GROCERY STORE AND IN THE KITCHEN Healthy Eating for Families.
Lesson 8 The Healthy Eating Manual, Nutrition Resource Centre, Healthy Eating: Choose Less Sugar
Unit 3 Lesson 4 Dietary Guidelines. MyPlate Make half your plate fruits and vegetables. Vary the colors of the vegetables and fruit to get a variety of.
MyPlate - MyPlate was released in June Recommendations are for 2 years of age and older.
MY PLATE Foods/Nutrition.
Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.
CARBOHYDRATES The simple Sugar and not so simple Starch.
Making Healthful Choices
Study for your MyPlate Quick check
Carbohydrates.
Knowledge is Power.
10 Tips To Build a Healthy Plate From choosemyplate.gov.
CARBOHYDRATES Show ME THE ENERGY By Valerie Shaw.
CARBOHYDRATES Show ME THE ENERGY By Valerie Shaw.
What Does Healthy Mean?.
Solid Fats and Added Sugars: Get off the SoFAS!
GUIDELINES FOR HEALTHY EATING
TRUTH: Sugar is just sugar!
Misleading Food Advertising
Energy Balance.
Sugar Sweetened Beverages
The simple Sugar and not so simple Starch
The simple Sugar and not so simple Starch
Dietary Guidelines for Americans
Healthy Eating Laura McCulloch, Health Educator
Healthy Food Guidelines (3:04)
Dietary Guidelines for Americans
Using MyPlate for Menu Planning
The simple Sugar and not so simple Starch
MyPlate and Food Labels
Presentation transcript:

Revised Hunger Attack Curriculum Designed to educate teens about: Nutrition Food Safety Saving Money on Food

Hunger Attack Teen Guide Colorful Magazine-Style Pub Articles Fun quizzes Healthy snack ideas

Hunger Attack Leader’s Guide Includes: Background Information for Teachers Learning Objectives Additional Resources Glossary of Terms Evaluation Tools Assessment Tools 12 Activities

1 – MyPlate My Way 2 – Label Lingo 3 – Nutrition Facts Labels 4 – Sugar Savvy 5 – Fat Facts 6 – Targets to Aim For 7 – The Clean Scene 8 – You’ve Grown 9 – Dating Advice 10 - Quick Facts – Unit Pricing 11 – Smooth Calculations 12 – Food Tic-Tac-Toe

Activities Include: Activity Summary Learning Objectives Estimated Activity Time (20 – 150 min) Getting Ready Checklist Supply List Discussion Questions Answer Keys

Activities Include: Handouts Visuals

Evaluation Tools Use the National EFNEP pre and post evaluation tool that are posted on the State EFNEP website.

Activity 1: MyPlate My Way It is recommended the educator teach Activity 1 and Activity 6. The pre-test will be administered at the beginning of Activity 1 and the post-test at the end of Activity 6.

Activity 1: MyPlate My Way Share background information with the class. If teacher has internet capabilities: Go to and the teacher will demonstrate how to create a sample profile. Depending on the teachers preference, the class can be broken down into small groups or the class as a whole can discuss the plan.

Activity 1: MyPlate My Way If the class is not able to access ChooseMyPlate.gov then the educator can provide students with copies of 2000 and 2400 calorie plans.

Activity 1: MyPlate My Way Project Visuals 1A and 2B on the board for students to see. Have students fill out the activity Handout 1C. Have some students share their barriers to achieving their goals.

Healthy Eating Guidelines Make Half Your Plate Fruits & Vegetables Limit 100% fruit juice to no more than ½ cup per day Switch to Fat Free or 1% Milk & Milk Products Make Half Your Grains Whole Cut Back on Added Sugar Cut Back on Fat—especially solid fats like butter and lard Visual 1A

Activity 1: MyPlate My Way

Share with the class the Portion Guide Handout.

Activity 2: Label Lingo Teacher will: Summarize the “Reading and Understanding Food Labels” from the background information. Handouts can either be projected on the board or copied and passed out to teens.

Activity 2: Label Lingo Explain ingredient labels are required on food products. Ask teens if they have used ingredient labels. Using the sample ingredient labels on handout 2A have teens answer the questions on handout 2B

Activity 3: Nutrition Facts Label Teacher summarizes the “Reading and Understanding Food Labels” from the leaders guide. Project handouts #3A and #3E on the board. Pass out handouts #3B, #3C, #3D. Handout #3A explains the Nutrition Facts Label

Activity 3: Nutrition Facts Label Using empty boxes of ready-to-eat cereal have the teens fill out answer the “Recommended Serving Size” questions on the top of handout #3B. Have different size bowls and have a student or teacher measure how much cereal they eat. (You can either use real cereal or shredded paper. Have the class calculate “My Serving Size” on handout #3B

Activity 3: Nutrition Facts Label Handouts #3C, #3D, #3E are optional and can be assigned as homework

Activity 4: Sugar Savvy Summarize the “added sugar” information from the leaders guide. Provide teacher rethink your drink SSB visuals (include regular soda, sweet tea, energy drink, sports drink. Using the ingredient labels ask teens to identify the sugar. Display Visual 4A.

Activity 4: Sugar Savvy

Honey Sugar Brown Sugar Raw Sugar Powdered Sugar Invert Sugar Corn Sweeteners Natural Sweetener Molasses Malto-dextrin High Fructose Corn Syrup Corn Syrup Maple Syrup Cane Syrup Cane Juice Sugar Evaporated Rice Syrup Barley Malt Syrup Any ingredient name ending in “-ose” (such as dextrose, lactose, glucose, fructose, sucrose) Visual 4A

Activity 4: Sugar Savvy Display visual #4B. Using the Nutrition Facts label, have the teens identify the serving size and the number of servings in the bottles or cans. Next have the teen identify how many grams of sugar are in a serving. Have teens convert the grams of sugar to teaspoons of sugar using handout #4 C.

Convert Grams to Teaspoons 4 grams = 1 teaspoon Visual 4B

Activity 4: Sugar Savvy This lesson can be done in 2 days Day 2: Provide the teacher with a variety of sugar bags. If the teacher wants the student to measure the sugar then provide the supplies. Have teens complete handout #4D. This can be done as homework. Show the “Buzz in a Bottle” DVD

Activity Activity 5: Fat Facts Summarize the “Switch to fat free or 1% milk and milk products” section Project the handouts #5A through #5E. Have the teens complete handout #5 F. Visual 5G

Activity Activity 5: Fat Facts Once the teens have completed the handout #5F go over the answers as a group. If time permits, display #5G, and ask the teens the questions in the leaders guide.

Activity 6: Targets to Aim For Review the background information on “Healthy Food Choices” Distribute copies of fast food nutritional information. Project handouts #6A and #6B.

Activity 6: Targets to Aim For Have some students select food for breakfast, lunch or dinner. Have students calculate the quantities for the following : total fat, sodium, calcium and calories. Have students compare their choices to the recommended daily intake. This activity can be done in groups.

Additional Resources Marissa Neelon and her staff have already implement the new Hunger Attacks Curriculum. I have used some of thier resources in this presentation. These resources will be shared with you.

Educators It is very important for you to teach this curriculum. During the summer months find a group and teach. This will give you valuable insight as to teaching the curriculum and give you credibility when training teachers.

Recruiting Health Teachers Career to Work Teachers Renaissance Teachers Culinary Arts Teachers

Recruiting Focus on what we offer: Printed Material Kits with supplies to teach the class Teen guides Staff teaches first and last lesson, administers pre and post-test.

Questions??? Or Comments