OBESITY PREVENTION II 33. Appendix A. Fast Food and Shopping on a Budget Teaching Grid

Transcription

1 OBESITY PREVENTION II 33 Appendix A Fast Food and Shopping on a Budget Teaching Grid GOAL: The aggregate will be able to identify healthier food options while maintaining an affordable budget OBJECTIVES CONTENT OUTLINE INSTRUCTION/DESC RIPTION OF ACTIVITY Following a 60 minute presentation: 80% of the aggregate will be able to state 3 diseases related to obesity and unhealthy food consumption (HTN, DM2, CAD) 100% of the aggregate will identity 3 commonly consumed unhealthy foods/beverages and choose 3 healthy alternatives. 1. Relationships between: a. Fat and coronary artery disease b. Salt and hypertension c. Sugar and DM2 2. Current statistics of obesity and related diseases 1. Commonly consumed unhealthy foods/beverages options r/t their fat, sodium, sugar and kcal content. 2. Recommended daily allowances for Na, Fat, Sugar and kcal. 3. Review of fast food nutritional packets to determine healthy alternatives. Matching game activity 1. format with a discussion to follow 2. Comparison of sugar, Na, Fat displays TIME ALLOT ED RESOURCES 20 min. Matching game cards; food pictures/ assoc. diseases 20 min. 1. Nutritional packets 2. Sugar display 3. Na display 4. Fat display 5. White board EVALUATION Aggregate will correctly match unhealthy foods with their associated diseases during the matching game activity. Aggregate will correctly identify 3 alternative food options from the nutrition packet and share the selections for discussion.

2 OBESITY PREVENTION II 34 80% of the aggregate will be able to locate and purchase cheaper, healthier food alternatives from the grocery store and fast food restaurants. 1. Planning meals determine what is needed, where to go, and how much to spend, acceptable alternative, set a max budget prior to shopping. 2. Restaurant selection which have healthier menus? 3. Wait for sale items check newspaper or online ahead of time; manager s specials 4. Substitute expensive fresh fruits/vegs. for cheaper lowsalt canned/frozen items. 5. Buy off-brand 6. Healthy vs. unhealthy snacks. 7. Do not shop when hungry. 1. Comparison of prices/nutritional values between brand name and generic items. 2. Comparison of restaurant prices 3. Comparison of grocery items. Ex. fresh vs. canned/frozen. 3. Snack preparation ideas. 4. Sample budget. 20 min. 1. Calculator s 2. Menus from fast food restaurants. 3. Newspape r coupon section Correctly choose the best value for price and nutrition from provided samples. TOPIC: Fast food choices and shopping on a budget STUDENT(S): John Ward, Jessie Caviness, Jennifer Fevrier AUDIENCE: Haven house families DATE: March 18, 2013

3 OBESITY PREVENTION II 35 Appendix B Nutrition Label and Portion Control Teaching Grid GOAL: The aggregate will be able to interpret the six key components of a and be able to identify appropriate portion sizes. OBJECTIVES CONTENT OUTLINE INSTRUCTION/D ESCRIPTION OF ACTIVITY Following a 60 minute presentation: 1: 80% of the aggregate will be able to identify the proper serving size upon reading a nutrition 2. 80% of the aggregate will be able to identify the amount of calories per serving and calories from fat per serving upon reading a nutrition Distribute bag of pretzels around classroom and ask participants to take the amount of pretzels they feel represents one serving size. Discuss location of the serving size on a nutrition Discuss the difference between the serving size and servings per container on nutrition Discuss the different methods of measurements on nutrition labels. Distribute several nutrition labels to participants. Discuss location of the calories per serving, calories from fat, and calories per package. with Pretzel Activity with s TIME ALLOTED RESOURCES 10 min Visual aid: Bag of Pretzels 3 min Visual aid: Nutrition label handouts EVALUATION Post-Test following pretzel activity to assess participants portion adjustments

4 OBESITY PREVENTION II % of the aggregate will be to identify which nutrients to restrict and which nutrients to increase in their diet. Discuss the location of the nutrients to be restricted including total fat, saturated fat, trans fat, cholesterol, and sodium and describe why these nutrients are unhealthy. Ask participants to point out the unhealthy nutrients on each of their s. Discuss the location of the healthy nutrients including dietary fiber, vitamin A, vitamin C, calcium, and iron. Ask participants to point out the healthy nutrients on each of their s. with s 10 min Visual aid: Nutrition label handouts Post-Test following discussion on unhealthy and healthy nutrients % of the aggregate will understand the footnote on the bottom of the nutrition facts Discuss location of the footnote on the nutrition Explain that daily values are for a 2000 calorie diet. Discuss the total daily values of each nutrient in the table that should be consumed. Ask participants to identify the total fat in a breakfast, lunch, and dinner item. Calculate the total fat content between three meal items to demonstrate the value in comparison with the recommended value. Discuss how the percentages with s 15 min Visual aid: Nutrition label handouts

5 OBESITY PREVENTION II % of the aggregate will identify proper portion sizes and how to use portion size guide as a reference. on a relate to the daily recommended allowance of each nutrient. Discuss how percentages are a quick guide to make comparisons. Distribute the wallet size portion size guides to participants. Discuss the measuring tools and how they relate to the portion sizes. with the Portion Size Guide 10 min Visual aid: Portion Size Guides TOPIC: Nutrition Labels and Portion Control STUDENT(S): Jamie Nagy, Kristine Krukar, Kanisha Belt AUDIENCE: Haven House Residents DATE: March 28, 2013

6 OBESITY PREVENTION II 38 Appendix C Physical Activity Teaching Grid Purpose: The purpose of this teaching session is to provide the clients with the information and instructions necessary to facilitate a proper and safe exercise routine. Goal: The clients will be able to demonstrate proper exercise technique according to the provided instructions and presentation. OBJECTIVES Following the 60 minutes session the clients will be able to: % of the clients will be able to state 3 out of 5 benefits of incorporating and maintain daily exercise routine 2. 90% of the participants will be able to demonstrate proper and safe technique while performing prescribe exercise routine CONTENT OUTLINE The clients will be presented with the importance as well as the benefits of creating, and maintaining exercise routine, which will be supported through research. The participants will be presented with a set of 10 simple exercises that they may incorporate in their daily routine. The exercise routine will involve safe, simple and low budget tips to maintain the routine, example: cans of food, milk bottles. INSTRUCTION/DES CRIPTION OF ACTIVITY TIME ALLOTED - lecture minutes - demonstration & returned demonstration RESOURCES - research articles - handouts minutes - informational index cards with exercises - easy access household items which may be utilized as exercise equipment EVALUATION - discussion - Q & A - observation of the returned demonstration

7 OBESITY PREVENTION II The participants will express concerns about maintain presented exercise routine/program as a part of their daily lifestyle Summarize common concerns and expression of feelings associated with incorporating the new changes into the clients daily routine. - discussion minutes A sample of exercise journal as a helping tool in maintaining the exercise routine. - Q & A TOPIC: Incorporating safe and effective exercise into your daily routine AUDIENCE: Haven House Residents STUDENT(S): Ayrat Gimranoc, Bobbi Bowman, Karolina Lethueur de Jacquant DATE: April 8, 2013