1. HEALTHY HABITS FOR LIFE
A Common Sense Approach
to Healthy Living- Grades 4/5
Leader Guide for Healthy Habits for Life
Thank you for choosing Healthy Habits for Life: Your 6 Week Guide to Food and Fitness. This Leader Guide is designed as a series of slides. Teaching tips and activity ideas for each week are listed on the “Notes” section of the title slide for each week. Each slide was taken directly from the text of the book. Participants will find it easy to understand the lecture by following in their books.
The slides are divided into: an introduction
a presentation for each of the six weeks
a summary
You may down load them for free from this web site, save them on your hard drive and add to them or change them to suit your individual needs.
General Guidelines
The classes are designed to be taught in 6 one hour sessions but experience has shown that there is a lot of information to cover and the classes may be better taught dividing them slightly differently than the book is divided. Week Two (Eat Well) can really take two weeks to teach and Weeks 5 & 6 (Shop Smart and Fit It In) can both be covered in one session. There is enough material that the entire program could be extended to 8-10 weeks.
It is very important at the beginning of the program to set some ground rules. The nature of the material lends itself to much class discussion. Participants should be made aware of the amount of material to be covered in one short hour and the need to be respectful of the time. It may be necessary to meet separately with particularly outspoken persons out side of class time to address personal issues. Ideally, each participant would have a one hour consultation before the beginning of the program to help them through some of the personal information in Week Two and becoming familiar with their goals, concerns, etc.
Week Two

2. Eat Well: A Healthy Approach to Eating
Healthy Weight
Healthy Eating
Your Lifelong Eating Plan
The New on Nutrients
Instructors have found that this week contains a lot of information and is better covered in two sessions.
Part One:
Walk participants through the Eat Well piece. If they can complete some or all of it before class you will save a lot of time. When discussing portion sizes it is helpful to bring in actual food items and dishes or props like a tennis ball (1/2c serving), deck of cards (2-3 oz serving) or food models. Spend time discussing actual portion sizes eaten and how to calculate them. There tend to be a lot of questions on this information. It is valuable but time consuming. If Eat Well has not been completed before class, you may want to assign it to be done at home for the next week.
Give them time to figure out calorie needs in class. There are many questions on this session and it is important to have class time to answer them. Stress that these numbers are only estimates and are providing them with a range not an exact number.
Ending the first part of this session on page 26 is a good place to stop and gives participants an eating plan to follow for the next week.
Part Two:
Start this session by reviewing the first part of week two and go over the Daily Amount of Food From Each Group on page 23. Discuss which food groups they may be over or under consuming and how they could incorporate more or less of these foods into their diets.
Start the new information on page 27, The News on Nutrients. Participants tend to be very interested in this information and will spend a lot of time asking questions and sharing information with each other.

3. Healthy Weight Genetic makeup Metabolic rate Body composition
Activity level
Food choices
Current health problems

4. Body Mass Index 18 or less Underweight 18-24 Normal 25-29 Overweight
30-39
Obese
40 or greater
Extremely Obese

5. Waist less than or equal to:
Apple vs. Pears
Health Risk
BMI
Waist less than or equal to:
40 in. (men)
35 in. (women)
Waist greater than:
18 or less -
N/A
18-24
25-29
Increased
High
30-39
Very High
40 or greater
Extremely High

6. Healthy Eating Base your lifelong plan on guidelines from MyPlate
Maintain a healthy relationship with food
Avoid the “good food/bad food” mentality
Remember moderation and variety in all your food choices

7. Your Lifelong Eating Plan
Eat Well for the Health of It
Assess your current eating habits
Create your own eating plan
The plan your have developed is a set of general guidelines, not a rigid prescription.

8. Estimated Daily Calorie Needs
Calorie Range
Age
Sedentary Active
Female
14-18
19-31
31-50
51+
Males
19-30

9. Create Your Eating Plan: Going Further
Basal Metabolic Rate (BMR)
___ (wt in pounds) x ___ (10 woman, 11 man) =____
calories for basic
energy needs (BMR)
Calorie Needs for Physical Activity
___ calories for BMR x ___ activity # = ____
calories for activity

10. Create Your Eating Plan: Going Further
Calorie Needs for Digestion and Absorption
BMR calories + activity calories x 0.1 = ____
calories for digestion & absorption (D&A)
Total Calorie Needs
BMR calories + activity calories + D&A calories =___
Total

11. Your Healthy Eating Plan
The secret to lifelong health is to form a healthy daily eating pattern, not a regimented routine.

12. The News on Nutrients Carbohydrates Benefits: Energy
Fiber: Soluble and Insoluble
Sources: grains, cereals, fruits, vegetables. legumes

13. The News on Nutrients Fiber
Recommendation: 14 g fiber for every 1000 calories consumed
Maintains proper bowel function
Decreases the risk for heart disease and some cancers
Moderates blood glucose levels
Lowers your calorie intake by helping you to stay full longer

14. The News on Nutrients Protein Strengthens blood
Builds and maintains muscle and body structure
Sources: meat, fish, poultry, eggs, dried beans (including soy), lentils, nuts and seeds

15. The News on Nutrients
Fat
Energy
Satiety
Adds the flavor to food

16. Defining the Fats Monounsaturated Polyunsaturated Saturated
Omega-3 Fatty Acids
Trans Fatty Acids

17. A Word About
Vitamins
Minerals
Calcium
Iron
Phytochemicals

18. Water:
Are you getting enough? ?

19. The Plan: Week Two Complete the Eat Well assessment brochure
Complete your Food and Activity Journal for this week

20. MIAMI-DADE COUNTY PUBLIC SCHOOLS DIVISION OF PHYSICAL EDUCATION AND HEALTH LITERACY
SOURCE:
PRESENTATION PERMITTED FOR INDIVIDUAL
CLASSROOM USE