INDEX. Program Evaluations Teacher Student Pre-test Student Post-test. Literature Citations

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1 INDEX Goal Statement/School Benefits Advertisement Schedule/Itinerary Program Overview Activities BMI Calculations Lecture Handout Exercise in the Garden Taste Test Program Evaluations Teacher Student Pre-test Student Post-test Literature Citations Appendix Food Guide Pyramid Guia diaria de alimentos Daily Food Guide

2 VEGETABLES AND OUR BODIES PROGRAM GOAL Implementation of a half day program that will improve fifth graders attitudes toward vegetables while increasing their knowledge regarding type two diabetes and obesity issues relating to children. WHY YOUR SCHOOL WOULD BENEFIT According to the American Diabetes Association certain ethnic groups are at a higher risk for developing type two diabetes. Collins Garden Elementary School has a very high Hispanic student percentage (99%) which is one of the ethnic groups where type two diabetes and childhood obesity are more prominent. Another factor that has been linked to these current issues is socio-economic status (American Diabetes Association, n.d.). Since 96% of students at Collins Garden Elementary are participating in the free or reduced price lunch program this demonstrates how a program of this nature could provide helpful information (Collins Garden Elementary School, 2007).

3 Schedule/Itinerary 9:00-9:10 Introduction to program 9:10-9:20 Student Pre-Test 9:20-9:30 BMI Activity and Explanation 9:30-9:50 Discussion and Handout 9:50-10:00 Break (Restrooms & Transition) 10:00-10:30 Exercise Activity in the Garden 10:30-10:45 Discussion in the Garden 10:45-11:30 Taste Test in Classroom 11:30-11:40 Break (Restroom & Open Discussion) 11:40-11:50 Wrap-up Discussion 11:50-12:00 Questions The Student Post-Test should be given ten to twelve days after the information is provided to examine student retention. A twenty minute time slot should be allowed for this test.

4 Program Overview This program will highlight how nutrition and exercise can influence heath throughout a lifetime. This will be accomplished through various activities during a three hour time period using the classroom setting as well as the school garden. Below will include each activity and what objective it is intended to teach the children. BMI Calculations Used to help 5 th grade class become a part of the program and demonstrate how this information may be applicable to their lifestyle. Lecture Handout The handout will be used to maintain interaction with the class during the lecture portion of the day. It will provide them useful information which they can refer to at a later date and contains highlights of covered materials. Exercise in the Garden This activity will allow the students to see how gardening can indeed be exercise and that it can be an activity for anyone. It is also intended to give them hands on experience in a garden and ownership of a portion of land that they can later use in the classroom or take home to their family. Taste Test The taste test is designed to be fun as well as informative. The children will be able to experience new foods and different ways in which they can be served. This will highlight the nutritional value of each vegetable and how important (and easy) it is to include them in their everyday lifestyle. After the activities there will be a wrap up discussion to tie everything together and focus again on the message that we want the children to take home. After this there will be a question and answer session between the instructor and the class. If the children are not asking questions the teacher will prompt them with some already formulated questions we have provided.

5 Use this formula to calculate your BMI Body Mass Index (BMI)* BMI = ( Weight in Pounds / ( Height in inches ) x ( Height in inches ) ) x 703 Or find your height and weight on the chart below to approximate your BMI BMI (kg/m 2 ) Height (in.) Weight (lb.) Underweight = Less than 18.5 Normal weight = Overweight = Obesity = BMI of 30 or greater * (Partnership for health weight management, 2000)

6 VEGETABLES AND OUR BODIES In addition to being healthy we need to make sure we watch our weight to decrease our chances of Diabetes,, and Heart Disease. Some of the different ways that we can eat vegetables are, _canned_, and Our bodies will get the most nutrition from vegetables that are Each person should eat servings of fruits a day and of vegetables a day. This means that every person should have a total of 5-8 servings of fruits and vegetables every day! The serving size for fresh and cooked vegetables is cup. However, the serving size for leafy vegetables like lettuce and spinach is cup. Simply eating more nutritious things will help your body become healthier, however, if you add your health will improve even more! It is recommended that you get at least minutes of exercise a day.

7 Exercise in the Garden For this activity everyone will journey out to the garden and we will demonstrate how even working in the garden is a form of exercise. Due to the layout of the garden we will be able to work as one large group completing a series of activities. Our first activity will be preparing the beds for planting. The students will be numbered off 1, 2, and 3 and then assigned a specific tool. The tools will be garden hoe, shovel, and hand trowel. Each student will work with a single tool for 3 minutes and then rotate until they have each used all three tools. They will be working on a specific area of bed that they will become known as their own. Activity two will be planting seeds of carrots, broccoli, and southern peas. These are the seeds they will use because when we return inside we will be learning specific nutritional benefits of these vegetables as well as using them for our final activity. After the students have planted their seeds, they will be instructed on watering techniques and given a brief speech on how to give daily care to their plants.

8 TASTE TEST For this activity we will be tasting and discussing the differences between fresh, frozen, and canned carrots, southern peas, and broccoli. As we have already learned the fresh vegetables have the most nutrition, followed by frozen, and then canned. We need to be careful when consuming canned vegetables due to their increased sodium content and the fact that much nutritional value has already escaped the vegetable. Carrots are good for you because they contain Beta carotene, Vitamin A, and Alpha carotene. These phytochemicals help by Boosting immunity (especially among older people). Helping to heal minor wounds and injuries. Reducing the risk of heart disease, and high blood pressure. Cleansing the liver, and when consumed regularly, can help the liver excrete fats and bile. Fighting infection (vitamin A keeps cell membranes healthy, making them stronger against disease-causing microorganisms) Improving muscle, flesh, and skin health. Helping fight anemia. Reducing acne. Improving eye health (World carrot museum, 2007). Here s what I think about fresh carrots Here s what I think about canned carrots Here s what I think about frozen carrots My favorite carrots were.

9 Broccoli has awesome nutritional value including Nutrient DV (%) World's Healthiest Foods Rating vitamin C excellent vitamin A 45.6 excellent Folate 23.5 excellent dietary fiber 18.7 excellent Potassium 14.4 very good vitamin B6 (pyridoxine) 11.0 very good vitamin B2 (riboflavin) 10.6 very good Phosphorus 10.3 very good Magnesium 9.8 very good Protein 9.3 very good omega 3 fatty acids 8.0 good vitamin B5 (pantothenic acid) 7.9 good Iron 7.6 good Calcium 7.5 good vitamin B1 (thiamin) 6.0 good vitamin B3 (niacin) 4.7 good Zinc 4.1 good vitamin E 3.8 good (The world s healthiest foods, n.d.) Here s what I think about fresh broccoli Here s what I think about canned broccoli Here s what I think about frozen broccoli My favorite broccoli was.

10 Southern Peas *Excellent source of: Calcium (211mg), Folate (209mcg), and Vitamin A (1,305 IU) (Truestar health encyclopedia, n.d.). Here is one great way to enjoy southern peas!! Remember you can make additions, deletions, and substitutions to every recipe to make it your own. Use this as a building block and eat your veggies!! Black Eyed Peas Casserole 2 1 pint of cooked black eyed peas 1/2 pound of ground meat 1/4 teaspoon of garlic powder 1 can of whole kernel corn 1/4 cup of chilies 1 large onion, chopped 1 can of tomatoes 1/2 cup of olives, sliced 1 package of corn bread mix Salt & pepper to taste Cook peas with bacon drippings. Brown ground beef in small amount of oil, add onions, add peas, and small amount of liquid to ground meat. Add garlic, tomatoes, corn, olives, chilies, salt and pepper to taste. Pour in casserole dish. Prepare cornbread mix and spread on top. Bake at 400ºF. until cornbread is done (Basic-Recipes, n.d.).. Here s what I think about fresh southern peas Here s what I think about canned southern peas Here s what I think about frozen southern peas My favorite southern pea was.

11 Program Evaluation Instructor Notes on program flow Observation about student/teacher interactions with program Comments about good/bad things of program operation Teacher Teacher evaluation (follows) Allows for teacher input and comments Students Pre-test and Post-test (follow) Comparison of knowledge before and after Helpful in future programs for student interest

12 Vegetables and our Bodies (Teacher Evaluation) 1. Do you believe that the amount of material presented was appropriate for your grade level? YES NO 2. Were the objectives clear and met? YES NO 3. Did the activities support and enhance program objectives? YES NO 4. Do you feel that the class as a whole learned at least two of the objectives? YES NO 5. Would you recommend this program to other 5 th grade teachers? YES NO 6. What did you perceive to be the least positive of the program? 7. What did you believe to be the most positive aspect of this program? COMMENTS:

13 Vegetables and our Bodies (Student Evaluation Pre-test) 1. I am a boy. girl. (circle one) 2. I am years old. 3. My favorite vegetable is. 4. Which type of vegetable has the most nutritional value? (circle one) FROZEN FRESH CANNED 5. How many servings of vegetables should you eat per day? (circle one) A serving size of cooked vegetables is (circle one) 1 cup ¾ cup ½ cup ¼ cup 7. A serving size of chopped raw vegetables is (circle one) 1 cup ¾ cup ½ cup ¼ cup 8. A serving size of leafy green vegetables like spinach or lettuce is (circle one) 1 cup ¾ cup ½ cup ¼ cup 9. Working in the garden is good exercise. (circle one) TRUE FALSE 10. You should exercise at least every day. (circle one) 10min 20min 30min 40min 1hour What is a question that you have about gardening or vegetable nutrition?

14 Vegetables and our Bodies (Student Evaluation Post-test) 1. I am a boy. girl. (circle one) 2. I am years old. 3. My favorite vegetable is. 4. Which type of vegetable has the most nutritional value? (circle one) FROZEN FRESH CANNED 5. How many servings of vegetables should you eat per day? (circle one) A serving size of cooked vegetables is (circle one) 1 cup ¾ cup ½ cup ¼ cup 7. A serving size of chopped raw vegetables is (circle one) 1 cup ¾ cup ½ cup ¼ cup 8. A serving size of leafy green vegetables like spinach or lettuce is (circle one) 1 cup ¾ cup ½ cup ¼ cup 9. Working in the garden is good exercise. (circle one) TRUE FALSE 10. You should exercise at least every day. (circle one) 10min 20min 30min 40min 1hour 11. Did you enjoy the program today? (circle one) YES NO 12. How many new things did you learn today? (circle one) NONE MORE THAN What was the most interesting thing you learned this morning? 14. What was your favorite activity today?

15 Literature Citations American Diabetes Association. (n.d.). Retrieved 10/3/2005. Basic-Recipes. (n.d.). Retrieved 10/3/2005. Collins Garden Elementary School (2007). Retrieved 7/25/2007. Grogan, S., Reber, R. (1993). Guia diaria de alimentos. Retrieved 9/27/2005. Grogan, S., Reber, R. (1993). Daily food guide. Retrieved 9/27/2005 Partnership for health weight management. (2000). Retrieved 10/3/2005. The world s healthiest foods. (n.d.). Retrieved 10/3/2005. Truestar health encyclopedia. (n.d.). Retrieved 10/3/2005. USDA anatomy of mypyramid. (2005). Retrieved 10/3/2005. World carrot museum. (2007). Retrieved 9/13/2007.

16 Appendix USDA Food Guide Pyramid Guia diaria de alimentos Daily Food Guide