2. Eat HEALTHY ! Be ACTIVE ! Eva Yuen OHSU Dietetic Intern November 12, 2007

3. Project Goal  To reduce childhood obesity by increasing elementary students and their parent’s consumption of nutritious food and increasing daily physical activity. GRAINSVEGETABLESFRUITSOILSMILKMEAT & BEANS

4. Program Reasoning  The incidence of childhood obesity is rapidly rising throughout the world In US: 25% are overweight, 11% are obese  Causes of obesity An increase in caloric and fat intake Reduced physical activity Environmental factors Lifestyle preferences Culture environment

5. Objective #1  Reduce the prevalence of obesity by 15% among children participating in the program  Activity: Nutrition lessons to parents and children Introduction to Nutrition Concept of energy balance Introduction to food pyramid Importance of essential nutrients Epidemic of obesity Prevention of obesity Consumption of healthy snack Importance of physical activity Limitation of TV viewing

6. Objective #2  Improve the fitness level of 50% of the children to have a normal resting heart rate (<70 bpm)  Activity: Physical education Aerobics Stretch training Weight bearing exercise

7. Objective #3  Reduce the fat intake to less than 25% of total calories in the school lunch offerings for students  Activity: 3 days food record Grocery shopping project

8. Methods and Design  Target: Students and parents at Cesar E. Chavez Elementary School, Eugene, OR  Duration: 9 months (an academic year)  Staff Position# NeededDescriptionQualifications Project Director1Oversees projectPrior school nutrition project planning Dietitian2Nutrition lessons Healthy lunch menu Data analysis Prior food service, nutrition education, public health, data analysis, RD Athletic Teacher 1Physical educationPrior physical education

9. Methods and Evaluation  Beginning of the program Measure BMI, body composition, and resting heart rate Food frequency questionnaire and 3 days food record  Provide 2 nutrition lessons every month Quizzes and mini projects will be assigned Evaluation after each nutrition topic has been taught  Provide 3 physical education lessons every week  Food frequency questionnaire and 3 days food record

10. Methods and Evaluation (continued)  End of the program Final project: grocery shopping + healthy meals plan Measure BMI, body composition, and resting heart rate Food frequency questionnaire and 3 days food record Program evaluation

11. THANK YOU!