Eat This, Not That Having Fun With Nutrition Education Bill Hyman Sam Houston State University

Eat This, Not That David Zinczenko, Editor- in-Chief – Men’s Health Magazine 22 weeks in Top 150 Best Selling Books

FOOD SWAPS The book offers ideas for substituting, or “swapping,” high calorie, high fat, non- nutrient dense restaurant entrees and supermarket choices for options that are nutrient dense and lower in fat and calories.

Teaching Idea: Order This, Not That Have students create a list of popular lunch choices from the school cafeteria. Provide Nutritive Value of Foods Chart (USDA, 2002) or internet access to nutritional information of the items listed from the cafeteria. Compare and contrast items based on: – Fat, calories, cholesterol, fiber, sodium, sugar

Compare Food Label Information

Vending Machine vs. Lunch Line

Healthy Food Swap?

French Fries vs. Salad

Teaching Idea: Add This, Not That Have students locate a recipe for a favorite food – recipe may come from home or internet search. Analyze ingredients and make suggestions for healthier substitutions. Helpful websites: – althieryou/html/tips_healthy_subs.html – recipes/NU00585

Recipe Questions What ingredients contribute the largest number of calories to the recipe? – The greatest amount of fat? – The greatest amount of saturated fat? – The most cholesterol? – The most simple sugars (empty calories)? Which is the best source of fiber?

Healthy Recipe Substitutions Applesauce for Cooking Oil

Healthy Substitutions Skim Milk for Whole Milk

Assessment Plan Students can be graded on accuracy of answers: – How many more grams of fat are found in one slice of pizza than in one salad? – Contrast the nutrients in one cookie and one apple. Have students write a summary of substitutions that they identified as beneficial and plan to put into action. Are there additional foods that they now wish to analyze for possible “food swaps?”