DN 312 Lesson Plan Increasing Plant Based Foods Through Complementary Proteins Chelsie Cryer

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1 Planning the Lesson Plan Snapshot of Lesson Plan Lesson Title Developed by DN 312 Lesson Plan Increasing Plant Based Foods Through Complementary Proteins Chelsie Cryer Date Developed September 20, 2015 Class Description This lesson will consist of a discussion on the benefits of increasing plant based foods in the diet. This will be accomplished by educating participants on how to complement plant based foods to form complete proteins, and ways to incorporate into their daily menus. Activity will help to solidify concepts learned. Educational materials provided to participants will consist of a Guide to Matching with internet resources, as well as common recipes that contain complementary proteins substituted for the meat. Target Audience Delivery Format Needs Assessment Target Audience are college age students looking for ways to decrease their meat consumption while still consuming enough protein. Online Through your needs assessment you must determine: What your audience is interested in learning about within the constraints of your topic. Simple ways to incorporate plant based foods into their diet in place of meat while still consuming enough protein. The specific behaviors of concern. The desire to increase consumption of plant based foods. The specific barriers and motivators for making the behavior changes specific to your topic. Lack of knowledge on plant based protein sources of foods and how to easily match foods to form complementary proteins. Lack of knowledge in the amount of protein required during the day. Describe the method you will use for your needs assessment. 1. Review of published data to determine specific concerns of target audience. 2. Set up survey via online asking a small number of students to voice their concerns related to the topic. o Is protein a concern when choosing plant based foods over animal sources? o What prevents you from consuming more plant based sources of foods? o What types of barriers for college age students do you believe prevent them from consuming plant based foods? o What do you believe will help college age students increase their consumption of plant based foods? o Survey can be set using multiple different online survey tools. Here is my example:

2 Educational Philosophy Behavior-Change Theoretical Basis Learning Objectives For college age student s convenience, taste and fullness were three major contributing factors as to why students choose not to consume a more plant based diet (LaCaille, 2011). By showing participants easy ways to replace animal sources of protein with plant based sources of protein, and how this can still taste good and be filling, I hope to solidify the knowledge and skills necessary for change. My goal is to increase participant s confidence in complementing proteins as well as increase their desire and willingness to replace animal sources of protein with plant based sources of protein to overall increase consumption of plant based foods. What behavior-change theory did you choose as the basis for your nutrition education assignments? Social Cognitive Theory Why? I choose this theory because studies have shown that college age students are not consuming the recommended fruits, vegetables, and whole grains in their diet (McLean-Meyinsse, 2013). Social Cognitive Theory ties together environmental, personal, and behavior factors which can be utilized to encourage change. By promoting easy ways to increase plant based foods through complementary proteins participants should be able to model what they have learned around campus. Social Cognitive Theory also focuses on increasing the self-efficacy of individuals which has been shown through studies to improve behavioral changes (Poddar, 2010). How did you incorporate the principles of the theory in your lesson plan? By increasing knowledge and skills on how to select complementary proteins. The activities included will help to reinforce concepts discussed increasing their confidence. Also, by providing handout/guides to participants they will be able to more easily perform the new behaviors learned. i. Answer the two following questions with your learning objectives: 1. What do you want your audience members to learn from your minute lesson? Audience members will learn how to match complementary proteins and how to easily incorporate these foods into their diet. 2. What behavior change do you want audience members to make after attending your presentation? Audience members will have the confidence and desire to include more plant based foods into their diet. ii. Provide three learning objective, at least one learning objective from each learning domain. Cognitive: Be able to identify complementary proteins and name at least 3 matches.

3 Lesson Content and Affective: Value the consumption of plant based foods and have the desire to want to make the change. Psychomotor: Modify a recipe to include complementary proteins in place of animal sources of proteins. Key Content Points Material and Equipment List Facilities to be used Incorporate plant based foods through complementary proteins Make matching complementary proteins easy to remember Complementary proteins must be desirable by participants (taste good) Complementary proteins must be convenient Lesson Materials Computer Food examples: different foods to show complementary matches USDA ChooseMyPlate visual Pre and post lesson quiz/surveys Feedback questionnaire Educational Materials Handouts Guide to calculate protein My lesson will be delivered online. References LaCaille, L. J., Dauner, K. N., Krambeer, R. J., & Pedersen, J. (2011). Psychosocial and Environmental Determinants of Eating Behaviors, Physical Activity, and Weight Change Among College Students: A Qualitative Analysis. Journal Of American College Health, 59(6), McLean-Meyinsse, P. E., Harrisb, E. G., Taylorc, S., & Gager, J. V. (2013). Examining College Students Daily Consumption of Fresh Fruits and Vegetables. Journal of Food Distribution Research, 44(1), Poddar, K. H., Hosig, K. W., Anderson, E. S., Nickols-Richardson, S. M., & Duncan, S. E. (2010). Web-Based Nutrition Education Intervention Improves Self-Efficacy and Self-Regulation Related to Increased Dairy Intake in College Students. Journal Of The American Dietetic Association, 110(11), Introduction Outline Learning Activities Welcome. My name is Chelsie. Today we are going to have a discussion on the importance of increasing plant based foods through complementary proteins. *Follows template* Learning Activity #1: Pre-lesson survey

4 Evaluation Evaluation Instructor: Distribute pre-lesson survey. Survey will assess participant s prior knowledge on protein, ask participants to name at least 3 complementary proteins, and rate their confidence level on the subject. Audience members: complete pre-lesson survey Learning Activity #2: How much protein do you need? Instructor: Demonstrate how to calculate protein requirements and go through a sample calculation. Audience members: Calculate their individual protein requirements Learning Activity #3: Is this complementary? Instructor: Ask audience members if certain pairs of plant based foods are complementary proteins. If they are not, then ask what would need to be replaced (and with what) to complete the protein. Audience members: Engage and respond to questions. Brainstorm ideas to form complementary proteins for pairs that do not match. Learning Activity #4: Menu Swap Instructor: Guide audience members in swapping out animal based proteins with plant based proteins (using complementary pairs) in a daily menu. Include a complementary pair in every meal (even though this may not be necessary for meeting protein requirements, it will provide practice for audience members). Audience members: Engage and brainstorm with ideas they will likely use themselves. Learning Activity #5: Post-lesson survey Instructor: Distribute post-lesson survey. Survey will assess participants acquired knowledge on protein, ask participants to name at least 3 complementary proteins, and rate their new confidence level on the subject Audience members: complete post-lesson survey Pre-lesson Survey: Can plant based foods provide all essential amino acids necessary in the diet? What is the difference between complete and incomplete proteins? Name at least 3 plant based protein pairs that complement each other. On a scale of 1-5 (5 being the best) indicate what your current confidence level with adding complementary proteins in replace of animal sources in your meals. Post-lesson Survey: Can plant based foods provide all essential amino acids necessary in the diet? What is the difference between complete and incomplete proteins? Name at least 3 plant based protein pairs that complement each other.

5 On a scale of 1-5 (5 being the best) indicate what your current confidence level with adding complementary proteins in replace of animal sources in your meals. Personal Review of Session (after the class) Hand out feedback form to participants to gather feedback as well as suggestions regarding lesson improvements. Outline: Increasing Plant Based Foods Through Complementary Proteins Duration: minutes Target Group: College age students Overall Goal: To increase students desire to replace animal sources with plant based sources of foods. Introduction: Give introduction Show a picture of the MyPyramid diagram. Highlight the vegetable, whole grain, and protein section. Distribute and collect Pre-lesson Surveys. Objectives and Learning Domains 1. Objective 1: Be able to identify complementary proteins and name at least 3 matches. Domain: Cognitive domain knowledge Learning Experience: Provide an oral presentation covering the following concepts: Briefly discuss the benefits to eating less meat and benefits to increasing plant based food sources. Have audience come up with ideas. What is the concern with choosing plant-based foods over animal-based foods? o Protein intake: Will I be consuming enough protein? Why is protein important? What are amino acids? So now that we know what amino acids are, let s calculate how much protein you actually need during the day. Handout: How much protein do you need? Difference between complete and incomplete proteins Ask audience to identify complete vs. incomplete proteins How to pair plant based foods to form a complete protein. o Handout: Guide to Matching, Popular combinations o Activity: Is this complementary? 2. Modify a recipe to include complementary proteins in place of animal sources of proteins Domain: Psychomotor perception Learning Experience:

6 Discuss useful ways to incorporate complementary proteins into every meal throughout the day (include common everyday ideas). o Activity: Protein Swap. 3. Value the consumption of plant based foods and have the desire to want to make the change. Domain: Affective domain responding & valuing Learning Experience: o Handout: Recipe ideas Distribute and collect Post-lesson Surveys. Distribute and collect Review of Session handout.

7 Pre-lesson Survey Can plant based foods provide all essential amino acids necessary in the diet? Circle one: Yes No What is the difference between complete and incomplete proteins? Name at least 3 plant based protein pairs that complement each other One a scale of 1 to 5 (1 being the least and 5 being the best) indicate what your current confidence level with adding complementary proteins in replace of animal sources in your meals Not confident at all Somewhat confident Neutral Confident Very Confident

8 Post-lesson Survey Can plant based foods provide all essential amino acids necessary in the diet? Circle one: Yes No What is the difference between complete and incomplete proteins? Name at least 3 plant based protein pairs that complement each other One a scale of 1 to 5 (1 being the least and 5 being the best) indicate what your current confidence level with adding complementary proteins in replace of animal sources in your meals Not confident at all Somewhat confident Neutral Confident Very Confident

9 Review of Session On a scale of 1 to 5 how useful was the information presented today? Not useful at all Somewhat Useful Neutral Useful Very Useful On a scale of 1 to 5 how well did the instructor present the material? Poor Slightly Poor Okay Pretty Good Excellent Were the activities helpful or distracting to your learning? Is there anything you would have liked to have learned or seen in this lesson that was not presented? Any suggestions and/or comments on how this lesson can be improved?

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11 Healthy Breakfast Cookie Total Prep Time: 30 Minutes Yield: 10 Servings of 3-4 cookies Nutrition Data, 120g Serving: 481 cal, 266 cal from fat, 49g carb, 30g fat, 18g Sat. Fat, 17mg sodium, 9g fiber, 9g protein, 21g Sugar, low Cholesterol, Low sodium, good source Iron. Estimated glycemic load 19 Ingredients: 1 1/2 cups cooked brown rice 1 cup ground cashews 3 Tbsp chia seeds 1/3 cup water 2 Tbsp lemon juice 1/2 cup dried shredded coconut (unsweetened) 1 cup raisins 1 cup pitted dates, chopped fine 1 tsp ground cinnamon - 2 tsp if you really like cinnamon 1/2 tsp or more ground ginger 1/2 tsp nutmeg or allspice 1/2 tsp salt Directions: 1/2 cup more coconut for rolling the balls 1. Soak the chia seeds for 15 minutes in the 1/3 cup water + 2 Tbsp lemon juice - they'll form a gelatinous mass. Stir well to remove any lumps 2. Grind the cashews in a blender, spice grinder, or food processor until finely ground 3. If you can't grind the cashews, use 1/2 cup cashew butter + 1/2 cup finely chopped cashews 4. Combine all ingredients in a food processor to form a loose ball 5. If you don't have a food processor, chop and mix everything well by hand, mashing it all together with your hands, especially the rice, which should be a sticky mass 6. Form into balls, 1 1/4 to 1 1/2 inches in diameter 7. Roll the balls in coconut as they are formed 8. Place in a flat, shallow container, and store tightly covered in the fridge

12 Easy Vegetarian Chili Total Cook Time: 45 Minutes Yield: 8 servings Nutrition Data, 120g Serving: 155 cal, 27 cal from fat, 29g carb, 3g fat, 0.4g Sat. Fat, 423mg sodium, 8.1g fiber, 6.8g protein, 6.8g Sugar. Ingredients: Directions: 1 tbsp vegetable oil 1 cup chopped onions ¾ cup chopped carrots 3 cloves minced garlic 2 cups chopped green and red bell pepper ¾ cup chopped celery 1 tbsp chili powder 1 (28 oz.) can whole peeled tomatoes with liquid, chopped 1 (19 oz.) can kidney beans with liquid 1 (11 oz.) can whole kernel corn with liquid 1 tbsp ground cumin 1 ½ tsp dried Oregano 1 ½ tsp dried basil 1. Heat oil in large saucepan over medium heat. Saute onions, carrots, and garlic under tender. Stir in green and red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. 2. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.