Teacher Manual Module 3: Let s eat healthy

Transcription

1 Teacher Maual Module 3: Let s eat healthy Teacher Name:

2 Welcome to FLASH (Fu Learig Activities for Studet Health) Module 3. I the Uited States, more studets are developig type 2 diabetes tha ever before. Type 2 diabetes is a disease that prevets the body from usig food i the right way; this causes the amout of sugar i the blood to be too high. High blood sugar is uhealthy ad ca cause problems for your body. For more iformatio about type 2 diabetes, see the Questios ad Aswers sectio at the ed of your teacher maual or studet workbook o pages 51 ad 52. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

3 Itroductio Welcome to the third module of FLASH (Fu Learig Activities for Studet Health). FLASH is a itegrated set of brief, scripted sessios to promote daily physical activity ad healthier eatig behaviors to ehace the goals of the HEALTHY Study. Similar to the first two modules, this module s materials are miimal, as most FLASH sessios are self-cotaied i the studet workbook. You have the teacher maual ad each studet has a studet workbook. The preparatio ad materials ecessary for each sessio are idicated o the first page of the sessio. HEALTHY study staff will assist you i your preparatio as eeded. Please ask them if you have questios or eed help with sessios. This FLASH module begis with a brief self-assessmet to establish a baselie of studets curret food choices ad to start them reflectig o what they eat ad recogizig that food may be more or less healthy depedig o igrediets ad preparatio. Studets will also lear that frequet cosumptio of higher calorie ad higher fat food is less healthy ad may be associated with extra weight gai. By extra weight gai we mea icreases i weight beyod that which is healthy for a boy or girl i the target age rage of Extra weight may icrease the risk of health problems like type 2 diabetes. The itet of the module is ot to promote weight loss or weight guidelies, but rather to teach the studets critical cocepts ad skills that will help them thik before they eat. The FLASH sessios are desiged to build kowledge ad skills ad to empower studets to make healthier choices about what they eat. The activities i the later sessios ivolve problem solvig ad scripted discussio poits that promote maximum studet participatio i both thikig ad doig. Studets will gai kowledge about the importace of healthy habits ad will be challeged to make healthy choices, set goals, egage i self-moitorig, ad idetify ad overcome barriers that limit healthy behaviors i a fu, iteractive classroom format. Module 3 is about makig healthier food choices. The modules progressively deliver kowledge, skills, ad cocepts across grades 6 to 8: Module 1: Water ad You was delivered i the latter half of 6th grade. Module 2: Let s Be Active was delivered i the first half of 7th grade. Module 3: Let s Eat Healthy is delivered i the latter half of 7th grade. Module 4: Let s Be Balaced is delivered i the first half of 8th grade. Module 5: Healthy For Life is delivered i the latter half of 8th grade. Activities i Your Classroom Prior to the first FLASH sessio, HEALTHY study staff will write studets ames o the studet workbooks. Betwee sessios, the FLASH workbooks are stored i a box i the classroom. FLASH is desiged to ehace cooperative skills, such as listeig ad commuicatig, problem solvig, decisio makig, sharig, team buildig, ad workig together to establish healthy behaviors as the stadard ad to help studets choose those healthy behaviors. There are 8-10 FLASH sessios per module. Each of the sessios are desiged to take o more tha 30 miutes. Sessio 1 begis with a itroductio ad self- assessmet. Sessios 2 ad 3 are completed by studets i pairs. Startig with sessio 4, studets work i groups of 2 to 5. Each group will eed a group leader. Sessios 8 ad 9 ivolve a creative experiece, culmiatig i sessio 10 with presetatios to the class. The fial FLASH sessio 10 cocludes with the idetical self-assessmet completed durig sessio 1. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-1

4 How to Preset FLASH Select a time for FLASH each week. The timig is up to you. You may wat to adopt some FLASH cue to desigate weekly FLASH time, e.g., hag a sig or peat, start by turig o a flashlight or switchig room lights off ad o. Select studet pairs who will work together durig sessios 2 ad 3. Select groups of 2-5 studets who will work together durig sessios 4 to 10. Select a FLASH studet group leader for each group. The group leader stays the same for sessios 4 to 10. Deliver oly oe FLASH sessio at a time ad ot more tha oe sessio per week uless there are uusual circumstaces. Oe or two studets i each class have bee chose to act as studet peer commuicators i this maual they are referred to as SPCs, although i your school they might use a differet term. The SPC ca help you with simple tasks like doig the FLASH cue or distributig ad collectig materials. The SPC also ca read the brief News FLASH at the begiig or ed of some FLASH sessios, remidig the rest of the studets what they leared i the last sessio. If the SPC is abset, the you may select aother studet or perform the task yourself. For each sessio: Aouce the start of FLASH time. Distribute the studet workbooks. Have the SPC read the News FLASH. Read the prited istructios or script to the class. Have studets complete the sessio s activi- ties durig the allotted time period. Complete the Teacher FLASH Delivery Form, which is o a tear-out page at the ed of each sessio. The Teacher FLASH Delivery Form will be removed from the FLASH teacher maual ad collected by HEALTHY study staff. The self-assessmet pages from sessios 1 ad 10 of the studet workbooks will be copied for HEALTHY study staff use. The FLASH workbooks will be retured to the studets to keep, ad you may keep your FLASH teacher maual. How to Complete the Teacher FLASH Delivery Form At the start of each sessio s istructios, you will be remided to tur to the form page for that sessio ad eter the time of day you started the sessio, i.e., whe you aouce FLASH time. The time recorded is just before ay tasks related to the sessio have take place the first task is typically to take out ad distribute the materials required for the sessio. Teacher istructios for the sessio will ed with a remider to record the time you eded the sessio. The time recorded is just after the completio of all tasks related to the sessio the last task is typically to collect ad store the FLASH workbooks. Fially, idicate whether you ecoutered ay barriers or problems durig delivery of this sessio. Some possible barriers/problems are already listed, or you may write your ow. This iformatio will help the study staff work with you to make delivery smoother ad more successful. Sessios may be atteded by HEALTHY study staff to moitor studet participatio ad level of egagemet ad ejoymet. Classes to be moitored will be selected o a radom basis, ad study staff will coordiate observatio dates ad times with you i advace. I additio, study staff may ask to meet with you to talk about your experieces with the program. Your feedback is importat, as it will help us uderstad how the program worked i your class ad how we might improve FLASH delivery durig future modules. T-2 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

5 3 Sessio 1 Are You Makig Healthy Food Choices? TABLE OF CONTENTS 7 Sessio 2 Food Facts for Healthier Choices 13 Sessio 3 What s i Sacks? 17 Sessio 4 Choose Healthier Sacks 21 Sessio 5 Sack ad Fast Food Makeover 29 Sessio 6 STOP Thik Before You Eat 33 Sessio 7 Problem Solvig 39 Sessio 8 Desigig a Sack Promotio (Part 1) 43 Sessio 9 Desigig a Sack Promotio (Part 2) 47 Sessio 10 Desigig a Sack Promotio (Coclusio) 51 Questios ad Aswers About Diabetes 53 FLASH Bous Activities This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 1

6 2 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

7 Sessio 1: Are You Makig Healthy Food Choices? Goals: To lear what you are eatig. To lear about how healthy your food choices are. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Istructios to Teacher: Go to page T-5 ad eter the time of day that you aouce the start of FLASH time to your class. Distribute a FLASH workbook to each studet. TEACHER READS ALOUD: Each of you should have a FLASH work- book. Check to see that your ame is writte o its cover. As you kow, our school is part of a special program i the Uited States that is testig ways to help studets your age be healthier ad decrease the chace of gettig type 2 diabetes. To help you uderstad how you ca stay healthy, you will complete a FLASH sessio about oce each week. There are 10 sessios i this workbook. I the Uited States, more studets are developig type 2 diabetes tha ever before. TEACHER may pause here ad ask studets to discuss what they kow about type 2 diabetes. Type 2 diabetes is a disease that prevets the body from usig food i the right way ad causes the amout of sugar i the blood to be too high. High blood sugar is uhealthy. TEACHER may pause here ad ask stu- dets to discuss what they have leared about prevetig type 2 diabetes sice the HEALTHY program has bee at their school. You ca lear more about type 2 diabetes i the Questios ad Aswers sectio at the back of your FLASH workbook o pages 51 ad 52. Last fall, you leared a lot about physical activity ad why you eed to move more ad sit less. What do you remember from those FLASH sessios? Call o several studets ad summarize their commets. If ot metioed by a studet, ask the studets how much activity they are supposed to get each day. Everyoe ow tur to page 3 of your FLASH workbooks ad follow alog as I read the sectio titled Itroductio ad Istructios. Each day, to be healthy, you eed at least oe hour of physical activity. Research shows that if you are more active, you are less likely to develop type 2 diabetes. I additio to how physically active you are, your health ad risk of developig type 2 diabetes ad other medical problems are iflueced by what you eat. If you wat to build a wiig sports team, you wat to choose the best players for the team. If you wat to have a great bad, you wat to select the best musicias. I the same way, for you to be the best you ca be, you wat to choose to eat the healthiest food for your body. I these te FLASH sessios, you are goig to lear about how to choose healthier food, ad you are goig to become more aware of the calorie ad fat cotet of the food you eat. Learig this iformatio ad practicig makig good food choices will help you be your best. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-3

8 O page 5 you will see a place settig sur- rouded by differet types of food. Read the directios o page 4 ad make your best guess about the umber of times that you eat each of the foods show o page 5 durig a typical week. For each food pictured, write a umber i the rig that represets the umber of times you eat that food durig a typical week. Everyoe ow look at page 4 of your FLASH workbooks. There are examples give for what you ca write: 7 iside the colored rig ext to the food meas you eat it about oce a day (or more ofte). 3 iside the colored rig ext to the food meas you eat it oly a few times a week. 0 iside the colored rig ext to the food meas it is somethig you hardly ever eat. Whe you are fiished, add up your totals for the differet colors ad write them i the three large rigs i the ceter of the page. Remid studets that whe they are fiished with the food activity they ca tur to page 6 ad work o the challege questio. Moitor studets progress, ad whe you see them writig their aswers, TEACHER READS ALOUD: Do you otice ay patters? Are there foods you eat all the time ad others that you eat hardly at all? Teacher ca call o a few studets to discuss this, also referrig to the category defiitios that are listed i the studet workbook o page 4. GREEN foods are geerally healthier choices. Whe eate i the recommeded servig size, they are low i calories ad fat. RED foods geerally are high i calories from sugar or fat. Foods high i fat ad/or sugar usually are ot the healthiest choices. Eatig these foods oce i a while i small amouts ca be OK. Eatig too much of these foods may cause you to gai extra weight. YELLOW foods ca be more healthy or less healthy depedig o how they are made. For example, the words extra crispy ad deep fried are clues that a simple, utritious food, like a piece of chicke or a potato, has bee made much higher i calories ad fat tha your body eeds. Aother way that a food ca be made higher i calories ad fat has to do with the extras that get added o top like whe you add extra cheese sauce or regular creamy rach dressig. I geeral, GREEN foods are healthier tha RED foods, ad YELLOW foods ca be more healthy or less healthy depedig o how they are made. Durig these FLASH sessios, you will be- come more aware of the calories ad fat i food, ad you will work o fidig healthier food i ad out of school. The goal is to fid healthier fast food ad sacks that you like, ad to teach this to each other. Now we will collect your FLASH work- books ad store them for ext time. I am excited ad hopeful that durig these te FLASH sessios you are goig to be makig some healthier food choices. I the fial FLASH sessio you will have a chace to compare what you are eatig the with your aswers today, so you will be able to see for yourself. Good job. Tur to page T-5 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-4 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

9 Sessio 1: Are you Makig Healthy Food Choices? Goals: To lear what you are eatig. To lear about how healthy your food choices are. Itroductio ad Istructios: Each day, to be healthy, you eed at least oe hour of physical activity. Research shows that if you are more active, you are less likely to develop type 2 diabetes. I additio to how physically active you are, your health ad risk of developig type 2 diabetes ad other medical problems are iflueced by what you eat. If you wat to build a wiig sports team, you wat to choose the best players for the team. If you wat to have a great bad, you wat to select the best musicias. I the same way, for you to be the best you ca be, you wat to choose to eat the healthiest food for your body. I these te FLASH sessios, you are goig to lear about how to choose healthier food, ad you are goig to become more aware of the calorie ad fat cotet of the food you eat. Learig this iformatio ad practicig makig good food choices will help you be your best. O page 5 you will see a place settig surrouded by differet types of food. Read the directios o page 4 ad make your best guess about the umber of times that you eat each of the foods show o page 5 durig a typical week. For each food pictured, write a umber i the rig that represets the umber of times you eat that food durig a typical week. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 3

10 Sessio 1: Are You Makig Healthy Food Choices? Thik back over the last week about what you ate o week days ad o the weeked. Make your best guess about the umber of days you ate each of these foods durig a typical week. For each food pictured write a umber i the rig that represets the umber of times you eat that food. For example, you might write: 7 iside the colored rig ext to the food if you eat it oce a day (or more ofte). 3 iside the colored rig ext to the food if you eat it oly a few times a week. 0 iside the colored rig ext to the food if it is somethig you hardly ever or ever eat. GREEN: These foods are geerally healthier choices. Whe eate i the recommeded servig size, they are low i calories ad fat. RED: These foods are high i calories from sugar or fat. Foods high i fat ad/or sugar usually are ot the healthiest choices. Eatig these foods oce i a while i small amouts ca be OK. Eatig too much of these foods may cause you to gai extra weight. YELLOW: These foods ca be more healthy or less healthy depedig o how they are made. For example, the words extra crispy ad deep fried are clues that a simple, utritious food, like a piece of chicke or a potato, has bee made much higher i calories ad fat tha your body eeds. Aother way that a food ca be made higher i calories ad fat has to do with the extras that get added o top of them like whe you add extra cheese sauce or regular creamy rach dressig. I geeral, GREEN foods are healthier tha RED foods, ad YELLOW foods ca be more healthy or less healthy depedig o how they are made. Durig these FLASH sessios, you will become more aware of the calories ad fat i food, ad you will work o fidig healthier food i ad out of school. The goal is to fid healthier fast food ad sacks that you like, ad to teach this to each other. Now cout up your totals for the three differet colors ad write them i the matchig colored rigs i the ceter of the page. 4 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

11 Sadwich Popcor Chocolate cady bar Veggie burrito Regular soda or fruit flavored drik Cookie or cake Fruits Cady Vegetables Grilled fast food sadwich Super-sized fast food sadwich Nacho chips or Frech fries with or without toppigs Low calorie sack package 1% or ofat (skim) milk Fried chicke Whe you ve fiished, tur the page ad try the Challege Questio. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 5

12 Sessio 1: Are You Makig Healthy Food Choices? Challege Questio: Istructios: Circle a sample label for every time, durig the last week, that you read the Nutritio Facts label o a packaged food that you ate. If you have already leared to check labels ad have read te or more, cogratulatios. This is a useful skill for makig healthy food choices. If you have t leared to do this yet, do t worry. I the upcomig FLASH sessios, you will be learig all about what to look for o the Nutritio Facts label. Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Nutritio Facts Servig Size 1 Cup (240ml) Servigs Per Cotaier 2 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 Amout Per Servig Calories 220 Calories from Fat 70 % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g % Daily Value* Total Fat 8g 12% Saturated Fat 3g 18% Tras Fat 0.5g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Cholesterol 25mg 8% Sodium 790mg 33% Total Carbohydrate 25g 8% Dietary Fiber 7g 28% Sugars 7g Protei 13g Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Vitami A 15% Vitami C 4% Calcium 2% Iro 10% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Percet of Calories from: Fat 32.7% Carbohydrate 45.5% Protei 23.6% If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. 6 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

13 Sessio 1: Are You Makig Healthy Food Choices? Teacher FLASH Delivery Form for FLASH Module 3 Sessio 1 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-5

14 T-6 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

15 Sessio 2: Food Facts for Healthier Choices Goals: To thik about your reasos for choosig dif- feret foods. To lear facts about food so you ca make healthier choices. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. For this sessio, studets will work i pairs. Use a method that works for you to assig studets to pairs. Istructios to Teacher: Go to page T-9 ad eter the time of day you aouce the start of FLASH time i your class. Distribute a FLASH workbook to each studet. Have studets work i pairs. Studets will start o page 7 of their FLASH workbooks. Have the SPC or aother studet read the News FLASH aloud from page 7 of their workbook. SPC READS ALOUD: To be read aloud by SPC or teacherselected studets We all eed food because it is fuel for our bodies. If you wat the best fuel for your body, choose food with fewer calories ad less fat. You will ot be sorry. TEACHER READS ALOUD: I the last FLASH sessio, you sorted your food ito differet categories called GREEN, YELLOW, ad RED. Take a momet to look back at your aswers o page 5. Give the class a miute to review their aswers. Durig this FLASH sessio, you ll be thik- ig about differet reasos studets choose the food they do, ad learig importat facts about food so that you ca become a smart eater. Now tur to page 7 of your FLASH work- books ad follow alog as I read the sectio titled Itroductio ad Istructios. Today you will work with a parter to lear about differet foods ad what makes some foods healthier tha others. Foods with fewer calories ad less fat (the oes that were GREEN foods) are usually healthier choices. Let s begi by lookig at your ow rea- sos for choosig the food you eat. See the thought bubbles over the studets o pages 8 ad 9? These give a lot of differet reasos for food choices ad for choosig healthier foods. Write your iitials i the bubbles that give reasos that are the most like your ow. Choose as may as you wat. Use the empty bubbles to write i ay other reasos you have for your food choices. Be sure to discuss what you wrote with your parter. Give the studets a few miutes to com- plete the task. The call o studets to talk about their reasos. The reasos for eatig differet foods ca chage almost every time you eat. Huger, taste preferece, frieds, family, ad the world we live i all ifluece what we eat ad how much we eat. Food is the fuel your body eeds to grow, stay alive, ad be healthy. Because food is so much a part of our culture ad social life, people of all ages, icludig middle school studets, ca easily eat more calories ad fat tha the body eeds. So, a importat message for these ext FLASH sessios is to lear what makes some food healthier tha others ad to thik before you eat. We ca all beefit from learig how to make healthier food choices. These skills ca help you for a lifetime. If you would like, as the TEACHER, you ca share with the class your ow experieces i learig how to make smarter, healthier food choices. Now that you have thought about your This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-7

16 reasos for choosig differet foods, we will do some fu activities to help you lear some importat food facts. First, read the Key Food Terms ad What They Mea o page 10. The tur to page 11 i your workbooks ad you will see a crossword puzzle about the differet utriet qualities of food. Work together with your parter to complete the puzzle. If you kow the aswer, you ca fill it i, ad if you do t kow it, you ca look for it i the aswer list. You ca also use the Key Food Terms ad What They Mea o page 10 to help you. Be sure to work together with your part- er o the crossword puzzle. Moitor studets progress, ad whe you see them fiishig with the crossword puzzle, TEACHER ASKS: Did you kow that it is importat to fid ways to eat fewer fatty foods ad fewer foods with large amouts of added sugar? These foods have a lot of calories, ad possibly more tha your body eeds o a typical day. Did you kow that food with aturally preset sugar (like a piece of fresh fruit) is usually healthier for you tha food with a lot of added sugar (like cake or cady)? Did you kow that vegetables ad fruits, i additio to beig a atural low calorie ad low fat sack, also have vitamis, mierals, ad other utriets that your body eeds? This is especially true of fruits ad vegetables that are brightly colored. Just as bees go to the brightest flowers, those bright colors are ature s way of lettig us kow which are the healthier fruits ad vegetables. You did a lot today. Good job workig together. You will work with the same parter for the ext FLASH sessio. Tur to page T-9 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-8 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

17 Sessio 2: Food Facts for Healthier Choices Goals: To thik about your reasos for choosig differet foods. To lear facts about food so you ca make healthier choices. News FLASH: We all eed food because it is fuel for our bodies. If you wat the best fuel for your body, choose food with fewer calories ad less fat. You will ot be sorry. Itroductio ad Istructios: Today you will work with a parter to lear about differet foods ad what makes some foods healthier tha others. Foods with fewer calories ad less fat (the oes that were GREEN foods) are usually healthier choices. Let s begi by lookig at your ow reasos for choosig the food you eat. See the thought bubbles over the studets o pages 8 ad 9? These give a lot of differet reasos for food choices ad for choosig healthier foods. Write your iitials i the bubbles that give reasos that are the most like your ow. Choose as may as you wat. Use the empty bubbles to write i ay other reasos you have for your food choices. Be sure to discuss what you wrote with your parter. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 7

18 Sessio 2: Food Facts for Healthier Choices We all have differet reasos for what we choose to eat. 1. Most of the time, these are the reasos for my food choices: I m hugry Tastes good Smells good It s luchtime I m bored It s the oly thig at home 8 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

19 Sessio 2: Food Facts for Healthier Choices 2. Whe I choose healthier food, I do it for these reasos: I eed eergy It helps me do better work I wat to feel my best I wat to be strog I have a big game tomorrow I wat to be healthy Whe you are fiished, read Key Food Terms ad What They Mea o the ext page, ad the tur to page 11 ad complete the Food Facts Crossword Puzzle. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 9

20 Sessio 2: Food Facts for Healthier Choices Key Food Terms ad What They Mea CALORiES Calories are fuel for your body, just like gas is fuel for a car. Calories give your body the eergy to stay alive, play, grow, ad work. Calories come from what you eat ad drik. If you do ot eat ad drik eough calories, your body will ot ru well. If you eat ad drik more calories tha you eed, the calories are stored as body fat. Over time, this ca icrease your risk of extra weight gai ad type 2 diabetes. NuTRiENTS A utriet is a substace i food that the body eeds for health. Calories, fat, carbohydrates, protei, vitamis, mierals, water, ad fiber are all utriets. FAT Fat is a source of calories. It cotais more tha twice as may calories as the same amout of carbohydrate or protei. It is best to eat fats i small amouts. Foods that cotai maily fat iclude oil, margarie, butter, mayoaise, regular salad dressig, baco, gravy, cream, cream cheese, shorteig, lard, ad sour cream. FIbeR Fiber is the part of food that is ot digested. It helps move food through the body. Fiber is foud i fruits, vegetables, whole grai breads ad cereals, beas, peas, ad letils. CARBOHYDRATES Carbohydrates (sometimes called carbs for short) are a source of calories ad are foud i may of the foods that people eat. Carbohydrates have fewer calories tha the same amout of fat. But it s still importat to be careful about the amout of carbohydrates i the food you eat ad the amout of fatty food you add to them (like margarie o bread or gravy o mashed potatoes). Starch ad sugar i foods are carbohydrates. Starch Starch is i breads, pasta, cereals, rice, potatoes, beas, peas, ad letils. Sugar Sugar is aturally preset i fruits, milk, ad vegetables. Added sugars are i desserts, cady, syrup, ad jam. Kids of added sugars are hoey, brow sugar, ad white sugar that you add to food from a sugar bowl. PROTEiN Protei is a source of calories ad it also makes ad repairs muscles, ski, ad other tissues. Examples of foods that are maily protei are chicke, turkey, fish, beef, milk, cheese, eggs, tofu, beas, peas, ad letils. As with carbohydrates, protei has fewer calories tha the same amout of fat. But it s still importat to watch the amout you eat ad ay fats that are added i preparatio or as toppigs. GRAM A gram is a uit of mass. Fat, carbohydrates, ad protei are measured i grams. To give you a referece, a teaspoo of butter or margarie (the amout that most people spread o oe piece of toast) cotais about 5 grams of fat. ViTAMiNS AND MiNERALS Vitamis help your body fuctio. These iclude vitamis A, B-complex, C, D, E, ad K. Mierals help you build strog boes ad teeth ad stay healthy. These iclude calcium, iro, magesium, phosphorus, potassium, sodium, ad zic. 10 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

21 Sessio 2: Food Facts for Healthier Choices Food Facts Crossword Puzzle Possible Aswers: 10 Sugar Fiber Gram Carbohydrates Mierals Calories Protei Starch Fat Vitamis Nutriets 11 ACROSS 4 Regular salad dressig is mostly. 7 Ca be foud i food aturally or added to food. 9 This utriet has fewer calories tha the same amout of fat. 10 Chicke is mostly. 11 Kow by a letter like A, B, C, or K. DOWN 1 Breads are mostly. 2 Keep boes ad teeth strog. 3 Not digested by your body. 5 Your body s fuel. 6 A word that meas all the kids of substaces i foods that the body eeds for health. 8 A uit of mass used to measure fat i food. If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 11

22 12 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

23 Sessio 2: Food Facts for Healthier choices Teacher FLASH Delivery Form for FLASH Module 3 Sessio 2 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-9

24 T-10 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

25 Sessio 3: What s i Sacks? Goals: To lear how may calories are i differet sacks. To lear how much fat is i differet sacks. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. HEALTHY staff will provide you with plastic teaspoos ad a baggie cotaiig Crisco to use i this sessio. For this sessio, studets cotiue to work i pairs. Use a method that works for you to assig studets to pairs. Istructios to Teacher: Go to page T-13 ad eter the time of day that you aouce the start of FLASH time i your class. Distribute a FLASH workbook to each studet. Have studets work i pairs. Studets will start o page 13 of their FLASH workbooks. Have the SPC or aother studet read the News FLASH aloud from page 13 of their workbook. SPC READS ALOUD: To be read aloud by SPC or teacherselected studets We eed to kow about what is i food ad use that iformatio to make healthier choices about what we eat. Start today by choosig a healthier sack to eat. TEACHER READS ALOUD: Durig the last sessio you thought about why you eat differet foods ad leared some food facts to help you make healthier choices. Now please tur to page 13 i your FLASH workbooks ad follow alog as I read the poits i the sectio titled Itroductio ad Istructios. Today you will lear more about sacks. Everyoe ejoys sacks, ad you wat to pick the healthiest sack wheever you ca. You might choose a sack because it tastes good, because it is what your frieds are eatig, or because it costs 50 cets ad that s all the moey you have i your pocket. You also might choose a sack because it is healthier ad will help your body grow ad work at peak performace. All food has calories, icludig your sacks. Just like gas is fuel for a car, calories are fuel for your body. They give your body the eergy to stay alive, play, grow, ad work. Calories come from what you eat ad drik. If you do ot eat ad drik eough calories, your body will ot ru well. If you take i more calories tha you eed, the calories are stored as extra body fat. This ca icrease your risk of extra weight gai ad type 2 diabetes. I this sessio, you are goig to lear more about the calories ad fat grams i the sacks you eat. The table shows how may calories the average 11 to 14 year-old eeds each day. These are the approximate rages that are ofte used by the experts i utritio ad physical activity. However, idividual eeds are differet. For example, if you are ivolved i a lot of regular, vigorous activity, you may eed more calories. Whe you are growig, you also eed more calories. O the other had, if you are very iactive, you eed fewer calories. Age Calories Needed Each Day girls 11 to 14 years old 1700 to 2300 calories a day boys 11 to 14 years old 1900 to 2800 calories a day This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-11

26 Sice boys ad girls are differet, their calorie eeds are a little differet too. Now tur to page 14 ad work with your parter to rak the differet sacks from 1 with the fewest calories to 6 with the most calories. After you have fiished rakig 1 the sacks with your parter, try to 2 aswer the challege questio o 3 page 15. Whe you are doe, tur to page 16 to review the correct aswers to the sack rakig. 5 4 If you have time, you may work o 6 the bous activities at the ed of the book. Moitor studets progress, ad whe they have fiished rakig the items ad tured to the aswers o page 16 to check their rakig, the the TEACHER READS ALOUD: The aswer page also shows how much fat is i each of the sacks. Which sack has the most grams of fat? [ANSWER: Frech fries] A gram is a uit of mass. To give you a referece, a teaspoo of fat which is the amout of butter or margarie that most people spread o oe piece of toast cotais about 5 grams of fat. Display the teaspoo filled with Crisco for the studets to see. Whe comparig fat with other sources of calories, teaspoo for teaspoo, fat has more tha twice as may calories as carbohydrates, sometimes called carbs. Fat has more tha twice as may calories as protei. That s the mai reaso food high i fat usually is also high i calories. Have the SPC or aother studet hold up the baggie cotaiig 30 grams of fat. The TEACHER has the optio of usig the teaspoo to measure out the fat oto a paper towel. The the TEACHER READS ALOUD: This baggie has 30 grams of fat ad that is about 6 teaspoos of fat. This is the amout of fat i oe large order of Frech fries. Does that surprise you? Fewest Calories most Calories Whe food is fried i fat, the fat gets ito the food eve though you might ot see it. Other times you might be able to see the fat because it is added to food i the form of high fat toppigs, like rach dressig or cheese sauce. I geeral, you wat to choose sacks that are low i fat. The exceptio is uts ad seeds. They are high i fats, but it is a healthier kid of fat, ad i small amouts like a hadful, uts ad seeds ca be healthy sacks. Were you surprised by how may calories are i some sacks? Call o studets for their aswers. Coti- ue readig after the class has talked about the calories i differet sacks. You wat to choose sacks with fewer calories. What is the utriet that makes up most of the other calories besides fat i these sacks? [ANSWER: sugar] How would you kow how may calories or how may grams of fat are i a food? Call o studets. You are lookig for oe of the studets to aswer, By lookig at the Nutritio Facts o the food label. Other correct aswers would iclude lookig it up i a book or o the Iteret, but probe for the food label aswer. You are right the Nutritio Facts label is a tool to tell you what is i a food. I the ext FLASH sessio, you will lear how to use food labels to choose healthier sacks. Discuss the challege questio about healthier food choices beig offered i the cafeteria, for example ofat ad low fat milk, fruits ad vegetables, foods that are baked istead of fries. The the TEACHER READS ALOUD: Now we will collect your FLASH work- books ad store them for ext time. Good job. Go to page T-13 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-12 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

27 Sessio 3: What s i Sacks? Goals: To lear how may calories are i differet sacks. To lear how much fat is i differet sacks. News FLASH: We eed to kow about what is i food ad use that iformatio to make healthier choices about what we eat. Start today by choosig a healthier sack to eat. Itroductio ad Istructios: Today you will lear more about sacks. Everyoe ejoys sacks, ad you wat to pick the healthiest sack wheever you ca. You might choose a sack because it tastes good, because it is what your frieds are eatig, or because it costs 50 cets ad that s all the moey you have i your pocket. You also might choose a sack because it is healthier ad will help your body grow ad work at peak performace. All food has calories, icludig your sacks. Just like gas is fuel for a car, calories are fuel for your body. They give your body the eergy to stay alive, play, grow, ad work. Calories come from what you eat ad drik. If you do ot eat ad drik eough calories, your body will ot ru well. If you take i more calories tha you eed, the calories are stored as extra body fat. This ca icrease your risk for extra weight gai ad type 2 diabetes. I this sessio, you are goig to lear more about the calories ad fat grams i the sacks you eat. The table shows how may calories the average 11 to 14 year-old eeds each day. These are the approximate rages that are ofte used by the experts i utritio ad physical activity. However, idividual eeds are differet. For example, if you are ivolved i a lot of regular, vigorous activity, you may eed more calories. Whe you are growig, you also eed more calories. O the other had, if you are very iactive, you eed fewer calories. How May Calories Do I Need Each Day? Age Calories Needed Each Day girls 11 to 14 years old 1700 to 2300 calories a day boys 11 to 14 years old 1900 to 2800 calories a day Sice boys ad girls are differet, their calorie eeds are a little differet too. Now tur to page 14 ad work with your parter to rak the differet sacks from 1 with the fewest calories to 6 with the most calories. After you have fiished rakig the sacks with your parter, try to aswer the challege questio o page 15. Whe you are doe, tur to page 16 to review the correct aswers to the sack rakig. If you have time, you may work o the bous activities at the ed of the book. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 13

28 Sessio 3: What s i Sacks? Make your best guess, ad try to rak the pictured sacks. O the lies at the side of the page, write the ames of the sacks i order from the oe with the fewest calories to the oe with the most calories. 27 cheese curls 1 Fewest Calories 1 orage Large Frech fries 1 6-ouce low fat yogurt baby carrots 2 cupcakes 6 most Calories Whe you have agreed o your rakigs, tur the page to try the challege questio. 14 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

29 Challege Questio: Ca ayoe ame a healthier sack that is ow beig served i the cafeteria or the school store? Whe you are doe, tur the page to check your aswers to the calorie rakigs. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 15

30 Sessio 3: 2: Food Facts What s for i Healthier Sacks? Choices Compare We all have your differet rakigs reasos with the for aswers. what we choose to eat. 1. Most of time, these are the reasos for my food choices. 27 cheese curls Large Frech fries Total Food Calories Grams of fat 1 20 baby carrots orage ouce low fat yogurt (1/2 tsp) 4 27 cheese curls (3.5 tsp) 5 2 cupcakes (2 tsp) 1 orage 6 1 large fries (6 tsp) 1 6-ouce low fat yogurt A large servig of Frech fries has 6 teaspoos of fat. 20 baby carrots 2 cupcakes If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. 16 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

31 Sessio 3: What s i Sacks? Teacher FLASH Delivery Form for FLASH Module 3 Sessio 3 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-13

32 T-14 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

33 Sessio 4: Choose Healthier Sacks Goals: To lear how to read the Nutritio Facts label o food. To lear how to choose healthier sacks. To practice usig Nutritio Facts labels to choose healthier sacks. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Studets will work i groups of 2-5 studets, with oe studet desigated as group leader. Use a method that works for you to assig studets to small groups ad choose a group leader. HEALTHY staff will provide you with pairs of Sack Cards for each studet group ad accompayig teacher otes. There are eough cards so that each studet will receive at least oe pair. The cards for each group will be i a evelope, with the cards together by umbered pairs. Oe side of each card displays the pair umber (such as Pair 1), the ame of a food, the other side of each card displays the Nutritio Facts label for that food. Note: HEALTHY has provided more pairs of Sack Cards tha will be eeded per group. If desired, the staff ad/or teacher ca remove the pairs that iclude sacks ufamiliar for their area of the coutry or studet body. HEALTHY staff also will provide you with a small bag (sigle servig) of potato chips, a large bag (12 servigs) of potato chips, ad a small bag (sigle servig) of pretzels. These may be opeed ad used for visual demostratios of servig size as eeded. Istructios to Teacher: Go to page T-19 ad eter the time of day you aouce the start of FLASH time i your class. Distribute a FLASH workbook to each studet. Orgaize studets ito groups of 2-5. Stu- dets will work i these groups for all of the remaiig FLASH sessios i this module. Idetify a group leader for each group. The group leaders should stay the same for the remaiig FLASH sessios as well. Give the paired Sack Cards to each group leader. SPC OR OTHER SELECTED STUDENT READS ALOUD the News FLASH o page 17: To be read aloud by SPC or teacherselected studets Some food may look good but you ca see the truth o the Nutritio Facts label. Start lookig at the food labels o what you eat. You may be surprised at what you fid. TEACHER READS ALOUD: Ope your FLASH workbooks to page 17 ad follow alog as I read the Itroductio. I the secod FLASH sessio, you leared how food helps your body stay healthy. I the last FLASH sessio, you leared about the calories ad fat i sacks. Today i FLASH we are goig to use the Nutritio Facts label o food to choose which sacks are healthier. May utriets i food that are importat to health are listed o the Nutritio Facts label. Of all the utriets listed o the label, we are goig to focus o three pieces of iformatio: servigs, calories, ad grams of fat. O pages 18 ad 19 of your workbook are Nutritio Facts labels from a small bag of potato chips, a big bag of potato chips, ad a small bag of pretzels. Hold up the differet bags. First let s review them. The you will work i groups to play the Sacks Card Game. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-15

34 The text below provides iformatio o each of the major sectios of a Nutritio Facts label. TEACHER READS ALOUD: Let s start with servigs. Call o several studets to aswer each questio. What is the servig size o the small bag of potato chips? Hold up the small bag of potato chips. ANSWER: 1 ouce, o average 12 chips. TEACHER ote: You may wat to ope the bag ad cout out the 12 chips. What is the servig size o the big bag of chips? Hold up the big bag of potato chips. AN- SWER: also 1 ouce, o average 12 chips. TEACHER ote: You may wat to ope the bag ad cout out the 12 chips. No matter how big the bag, the serv- ig size o the label is the same, ad the umber of calories, grams of fat, ad other utriets that are listed o the label are all for that oe servig. The teacher may wat to ask the studets to raise their hads if they thik most people eat more tha 12 chips at oe sittig. How may servigs per cotaier are i the small bag of potato chips? [ANSWER: 1] How about i the large bag of potato chips? [ANSWER: 12] Call o a STUDENT TO READ the text i the red box: To be read aloud by SPC or teacherselected studets The Nutritio Facts label describes the amout of calories, fat, ad other utriets that are i the servig size listed o the label. This may ot be the amout you eat or what you thik of as oe servig. If you eat twice the servig size o the label, you will get twice the calories, fat, ad other utriets that are listed o the Nutritio Facts label. TEACHER READS ALOUD: Now let s move o to calories. How may calories are i oe servig of potato chips? [ANSWER: 150] How may calories are i oe servig of pretzels? Hold up the small bag of pretzels. AN- SWER: 110 calories Call o a STUDENT TO READ the text i the blue box: To be read aloud by SPC or teacherselected studets Healthier sacks have fewer calories per servig. Some sacks are high i calories, but it s OK to eat them oce i a while, i small amouts. Aim for sacks with fewer calories. TEACHER ASKS: Which is the healthier sack i terms of calories? [ANSWER: pretzels] Nutritio Facts Servig Size 1 oz Servigs Per Cotaier 12 Amout Per Servig Calories 150 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 1g 5% Polyusaturated Fat 3g Moousaturated Fat 6g Tras Fat 0g Cholesterol 0mg 0% Sodium 180mg 7% Total Carbohydrate 15g 5% Dietary Fiber 1g 4% Sugars 0g Protei 2g Vitami A 0% Vitami C 0% Calcium 0% Iro 2% Vitami E 10% Thiami 2% Niaci 6% Vitami B 6 4% Phosphorus 4% Magesium 4% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Less tha 20g 25g Fat Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total 300g 375g Carbohydrate Dietary Fiber 25g 30g Nutritio Facts Servig Size 1 oz Servigs Per Cotaier 1 Amout Per Servig Calories 150 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 1g 5% Polyusaturated Fat 3g Moousaturated Fat 6g Tras Fat 0g Cholesterol 0mg 0% Sodium 180mg 7% Total Carbohydrate 15g 5% Dietary Fiber 1g 4% Sugars 0g Protei 2g Vitami A 0% Vitami C 0% Calcium 0% Iro 2% Vitami E 10% Thiami 2% Niaci 6% Vitami B 4% Phosphorus 4% Magesium 4% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds 2,000 2,500 Total Fat 20g Less tha 65g 25g Calories 80g Saturated Less tha 300mg 300mg Cholesterol Less tha 2,400mg 2,400mg Fat Sodium 375g Less tha 300g Total Carbohydrate 25g 30g Dietary Fiber 6 Nutritio Facts Servig Size 1 oz Servigs Per Cotaier 1 Amout Per Servig Calories 110 Calories from Fat 10 % Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Tras Fat 0g Cholesterol 0mg 0% Sodium 120mg 5% Total Carbohydrate 24g 8% Dietary Fiber 1g 4% Sugars <1g Protei 3g Vitami C 0% Calcium 0% Iro 0% 0% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Fat Calories Total Fat 2,000 Less tha 2,500 Saturated Less tha 65g 80g Cholesterol Less tha 20g 25g Sodium 300mg Less tha 300mg Total 2,400mg 2,400mg Carbohydrate 300g Dietary Fiber 375g 25g 30g Small bag of pretzels Large bag of Chips Small bag of Chips T-16 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

35 Hold up the sigle servig bag of chips ad the big bag of chips. This bag has oe servig per cotaier ad 150 calories per servig. This bigger bag of chips has 12 servigs per cotaier. So how may calories would you eat if you ate this etire big bag of chips? [AN- SWER: 12 x 150 = 1800 calories] That s almost as may calories as some 7th graders eed i a etire day. Now let s look at total fat per servig. How may grams of total fat are i the small bag of potato chips? [ANSWER: 10 grams] How about i the pretzels? [ANSWER: 1 gram] Call o a STUDENT TO READ the text i the purple box: To be read aloud by SPC or teacherselected studets Healthier sacks have less total fat per servig. Fat is measured i grams, a uit of mass. Most sacks with less fat are better for your health tha food with more fat. TEACHER ASKS: Which is the healthier sack i terms of total fat grams? [ANSWER: pretzels] The Nutritio Facts label also displays may other facts about the food. Call o a STUDENT TO READ the text i the orage box (or TEACHER may wat to ASK studets questios about the utriets amed, such as Does ayoe kow what fiber does i your body? Does ayoe kow what protei does? ): I each servig, healthier sacks have more of the utriets your body eeds for good health. To be read aloud by SPC or teacherselected studets Fiber is the part of food that is ot digested ad helps move food through the body. Protei helps you build ad repair all the parts of your body. Vitamis help your body fuctio. Mierals help you build strog boes ad teeth. TEACHER ASKS: Which is the healthier sack i terms of what your body eeds for health? [AN- SWER: Other tha calories, either the potato chips or the pretzels have may utriets that your body eeds for health. Still, pretzels are a much better choice tha potato chips i terms of calories ad fat.] Ca you thik of a sack that would have more utriets? [ANSWERS: fresh fruit such as a apple, low fat cheese such as strig cheese, graham crackers with a little peaut butter, cereal ad low fat milk] For SESSION ACTIVITY, TEACHER READS ALOUD: For today s activity, the group leaders will give everyoe oe or two pairs of Sack Cards ad keep oe or two pairs themselves. Be sure both cards i each pair have the same umber prited o them. Give the class a miute to pass out the cards. Look at the Nutritio Facts o each pair of cards you have. Decide for yourself which is the healthier sack i each pair. The talk to your group about how you made your decisios. I am goig to give you 5 miutes to work o this. The I will call o each group leader to tell us about the group s sack choices. Give studets about 5 miutes to decide ad talk with their group. The ask oe group to ame the sack they decided was healthier from sack pair 1. Ask the other groups if they agree or disagree. The ask the studet i the origial group who received pair 1 to explai his or her reasos for makig that choice. Move to the ext group ad repeat the same process for sack pair 2 ad so o util all Sack Card pairs that were distributed have bee discussed. Some studets may commet o the amout of sugar or fiber or other utriets i the sacks. If so, praise their iterest ad reiforce the cetral importace of calories ad fat. Emphasize that although they first wat to sca labels for total calories ad fat per servig, it is extra healthy whe sacks also have less added sugar ad more fiber, vitamis, mierals, ad protei. Poit out that the sacks o the cards are all This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-17

36 packaged sacks because this sessio activity is about label readig. However, may healthier sacks do t have labels, such as fresh fruit or vegetables. TEACHER READS ALOUD: Follow alog as I read the sessio sum- mary. Remember: Nutritio Facts labels ca help you choose healthier sacks. Pay attetio to the servig size o the label compared to the amout you eat. First look for sacks that are lower i calories ad fat. It is extra healthy if they are also rich i vitamis, mierals, protei, ad fiber. Keep i mid that some healthier sacks do t have labels, such as fruits (like a apple) or vegetables (like carrot sticks). Collect the FLASH workbooks. Go to page T-19 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-18 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

37 Sessio 4: Choose Healthier Sacks Goals: To lear how to read the Nutritio Facts label o food. To lear how to choose healthier sacks. To practice usig Nutritio Facts labels to choose healthier sacks. News FLASH: Some food may look good but you ca see the truth o the Nutritio Facts label. Start lookig at the food labels o what you eat. You may be surprised at what you fid. Itroductio: I the secod FLASH sessio, you leared how food helps your body stay healthy. I the last FLASH sessio, you leared about the calories ad fat i sacks. Today i FLASH we are goig to use the Nutritio Facts label o food to choose which h sacks are healthier. May utriets i food that are importat to health are listed o the Nutritio Facts label. Of all the utriets listed o the label, we are goig to focus o three pieces of iformatio: servigs, calories, ad grams of fat. O pages 18 ad 19 of your workbook are Nutritio Facts labels from a small bag of potato chips, a big bag of potato chips, ad a small bag of pretzels. First let s review them. The you will work i groups to play the Sacks Card Game. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 17

38 Sessio 4: Choose Healthier Sacks The Nutritio Facts label describes the amout of calories, fat, ad other utriets that are i the servig size listed o the label. This may ot be the amout you eat or what you thik of as oe servig. If you eat twice the servig size o the label, you will get twice the calories, fat, ad other utriets that are listed o the Nutritio Facts label. Healthier sacks have less total fat per servig. Fat is measured i grams, a uit of mass. Most sacks with less fat are better for your health tha food with more fat. Nutritio Facts Servig Size 1 oz Servigs Per Cotaier 1 Amout Per Servig Calories 150 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 1g 5% Polyusaturated Fat 3g Moousaturated Fat 6g Tras Fat 0g Cholesterol 0mg 0% Sodium 180mg 7% Total Carbohydrate 15g 5% Dietary Fiber 1g 4% Sugars 0g Protei 2g Vitami A 0% Vitami C 0% Calcium 0% Iro 2% Vitami E 10% Thiami 2% Niaci 6% Vitami B 6 4% Phosphorus 4% Magesium 4% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Nutritio Facts For Sigle servig size bag of potato chips Healthier sacks have fewer calories per servig. Some sacks are high i calories, but it s OK to eat them oce i a while, i small amouts. Aim for sacks with fewer calories. I each servig, healthier sacks have more of the utriets your body eeds for good health. Fiber is the part of food that is ot digested ad helps move food through the body. Protei helps you build ad repair all the parts of your body. Vitamis help your body fuctio. Mierals help you build strog boes ad teeth. 18 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

39 Nutritio Facts from a large bag of potato chips Nutritio Facts Servig Size 1 oz Servigs Per Cotaier 12 Amout Per Servig Calories 150 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 1g 5% Polyusaturated Fat 3g Moousaturated Fat 6g Tras Fat 0g Cholesterol 0mg 0% Sodium 180mg 7% Total Carbohydrate 15g 5% Dietary Fiber 1g 4% Sugars 0g Protei 2g Vitami A 0% Vitami C 0% Calcium 0% Iro 2% Vitami E 10% Thiami 2% Niaci 6% Vitami B 4% Phosphorus 4% Magesium 4% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g 6 Nutritio Facts from a sigle servig bag of pretzels Nutritio Facts Servig Size 1 oz Servigs Per Cotaier 1 Amout Per Servig Calories 110 Calories from Fat 10 % Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Tras Fat 0g Cholesterol 0mg 0% Sodium 120mg 5% Total Carbohydrate 24g 8% Dietary Fiber 1g 4% Sugars <1g Protei 3g Vitami A 0% Vitami C 0% Calcium 0% Iro 0% * Percet daily values are based o a 2,000 calorie diet. Your daily values may be higher or lower depedig o your calorie eeds: Calories 2,000 2,500 Total Fat Less tha 65g 80g Saturated Fat Less tha 20g 25g Cholesterol Less tha 300mg 300mg Sodium Less tha 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Summary Remember: Nutritio Facts labels ca help you choose healthier sacks. Pay attetio to the servig size o the label compared to the amout you eat. First look for sacks that are lower i calories ad fat. It is extra healthy if they are also rich i vitamis, mierals, protei, ad fiber. Keep i mid that some healthier sacks do t have labels, such as fruits (like a apple) or vegetables (like carrot sticks). If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 19

40 20 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

41 Sessio 4: Choose Healthier Sacks Teacher FLASH Delivery Form for FLASH Module 3 Sessio 4 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-19

42 T-20 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

43 Sessio 5: Sack ad Fast Food Makeover Goals: To lear that food ca be higher or lower i calories ad fat depedig o how it is made, what is added, ad how much you eat. To uderstad that choosig smaller portios is healthier. To practice replacig higher calorie ad higher fat food with lower calorie ad lower fat food. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Studets cotiue to work i small groups of 2-5 with their same group leader. Istructios to Teacher: Go to page T-23 ad eter the time of day you aouce the start of FLASH i your class. Have studets get ito their groups of 2-5 studets. Distribute a FLASH workbook to each studet. SPC OR OTHER SELECTED STUDENT READS ALOUD the News FLASH: To be read aloud by SPC or teacherselected studets Did you kow that the toppigs you put o food ca really add a lot of calories? Thigs like baco, butter, salad dressig, ad gravy ca add extra calories ad fat that your body does ot eed. So keep those to a miimum, or try low fat toppigs like low fat salad dressig or salsa. TEACHER READS ALOUD: Durig the last FLASH sessio, you leared about the importat iformatio o a Nutritio Facts label. Ope your workbooks to page 21 ad fol- low alog i the sectio Itroductio ad Istructios. Today you will cotiue to lear about how foods differ i calories ad fat. You will practice makig over sack ad fast food choices studets ofte eat. It is OK to eat some fat i your food, but it is easy to eat too much if you are ot careful. Too much fat is like extra baggage that ca lead to extra weight gai. Oe reaso this happes is that fat is loaded with calories. I fact, you leared i earlier sessios that fat has twice as may calories as the same amout of protei or carbohydrates. Over time, eatig more calories tha you bur by beig physically active may lead to extra weight gai. This ca icrease your risk for health problems like type 2 diabetes. Now tur to page 22 ad follow alog as I read two examples of how easy it is to add calories ad fat to a food. Look at example #1. Whe you eat a small baked potato, you eat 130 calories with almost o fat. Whe you eat the same amout of potato sliced ito strips ad fried i oil to make Frech fries, the calories icrease to 250 ad the fat to 13 grams because of the oil. If you eat a extra large servig size, you are ow at over 500 calories ad 30 grams of fat. See the differece fat ad portio size make? If you top those fries with extra cheese or rach dressig, you icrease the calories ad fat eve more. Refer to example #2. Next, let s look at three versios of a fast food chicke sadwich ad see how differet choices make a big differece i total calories ad fat. Whe you have a choice, try to pick grilled or baked food istead of fried food. Usually the bigger sadwich has more calories ad fat. Briefly discuss what they oticed or leared from the examples. Briefly discuss if they ca thik of times they have bee i a fast food restaurat ad o- This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-21

44 ticed ay differeces i the calories ad fat i the large variety of sadwiches beig offered. Ask studets if they are aware of healthier optios (i.e., lower calorie ad fat food) available whe eatig at a fast food restaurat. TEACHER READS ALOUD: You will ow work i small groups to make over differet sadwiches, sacks, sides, driks, ad sweets that you may ecouter. I this activity, you will work together to choose lower calorie ad fat items to replace the higher calorie ad fat items. Tur to page 23. The food ad drik you will replace are fried chicke wigs, barbecue potato chips, a side salad with regular rach dressig, a ca of regular soda, ad 3 chocolate chip cookies. Try to see if you ca fid other food choices that you would actually eat. Oce each group has completed the makeover, we will discuss your choices ad vote o the best optios. Use the Food Makeover Guide o page 26 to help you make healthier food choices. Group leaders read the food makeover istructios o page 23 to your groups. Moitor each group s progress ad move to the sectio below whe all the groups have completed their food makeover. TEACHER READS ALOUD: I will call o oe perso from each group to report the choices your group selected for the food makeover. Call o a represetative from each group. What choices did you select, ad why did you choose those particular foods? Allow time for iput from all the groups. Go through the five foods: fried chicke wigs, chips, salad with regular rach dressig, drik, sweets. You ca ask for a show of hads to see which items they thik are the best choices i each category. TEACHER may provide persoal healthier selectios ad reasos oce the studets have had a chace to respod. Hopefully, this activity helped you see that your food choices ca result i your eatig a lot fewer calories ad less fat depedig o the food ad the portio size you choose, how the food is prepared, ad the toppigs that are added. Good luck as you practice makig healthy choices outside of the classroom. I order to help you do this, our last activ- ity is to look at the Smart Eatig Challege box o page 27. It asks you to ame your favorite high calorie or high fat food ad it gives you three possible ways you ca challege yourself to get less calories ad fat from that food. Your goal for ext week is to choose at least oe of the strategies ad see if you ca do it. Collect the FLASH workbooks. Go to page T-23 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-22 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

45 Sessio 5: Sack ad Fast Food Makeover Goals: To lear that food ca be higher or lower i calories ad fat depedig o how it is made, what is added, ad how much you eat. To uderstad that choosig smaller portios is healthier. To practice replacig higher calorie ad higher fat food with lower calorie ad lower fat food. News FLASH: Did you kow that the toppigs you put o food ca really add a lot of calories? Thigs like baco, butter, salad dressig, ad gravy ca add extra calories ad fat that your body does ot eed. So keep those to a miimum, or try low fat toppigs like low fat salad dressig or salsa. Itroductio ad Istructios: Today you will cotiue to lear about how foods differ i calories ad fat. You will practice makig over sack ad fast food choices studets ofte eat. It is OK to eat some fat i your food, but it is easy to eat too much if you are ot careful. Too much fat is like extra baggage that ca lead to extra weight gai. Oe reaso this happes is that fat is loaded with calories. I fact, you leared i earlier sessios that fat has twice as may calories as the same amout of protei or carbohydrates. Over time, eatig more calories tha you bur by beig physically active may lead to extra weight gai. This ca icrease your risk for health problems like type 2 diabetes. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 21

46 Sessio 5: Sack ad Fast Food Makeover The followig are two examples of how easy it is to add calories ad fat to a food. Example #1: Potato SMALL BAKED POTATO 130 calories 0 fat grams (w/ 1 tablespoo of butter add 100 calories ad 11 fat grams) SMALL FRENCH FRIES 250 calories 13 fat grams LARGE FRENCH FRIES 570 calories 30 fat grams Whe you eat a small baked potato, you eat 130 calories with almost o fat. Whe you eat the same amout of potato sliced ito strips ad fried i oil to make Frech fries, the calories icrease to 250 ad the fat to 13 grams because of the oil. If you eat a extra large servig size, you are ow at over 500 calories ad 30 grams of fat. See the differece fat ad portio size make? If you top those fries with extra cheese or rach dressig, you icrease the calories ad fat eve more. Example #2: Fast Food Chicke Sadwiches GRILLED CHICKEN SANDWICH 320 calories 7 fat grams CRISPY CHICKEN SANDWICH 450 calories 17 fat grams EXTRA CRUNCHY CHICKEN SANDWICH WITH SAUCE 510 calories 28 fat grams Whe you have a choice, try to pick grilled or baked food istead of fried food. Usually the bigger sadwich has more calories ad fat. 22 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

47 Sessio 5: Sack ad Fast Food Makeover GROUP LEADER READS ALOUD Now that you have the basic idea of makig over food, you are goig to work as a group to make over sacks ad fast food. We ca use the Food Makeover Guide o page 26 to help us make healthier food choices. Our goal is to practice replacig each food item we are give with a lower calorie, lower fat choice that is healthier for us. It s our tur to make over differet foods. What do you choose? Istead of fried chicke wigs, we choose. Istead of a side salad with cheese, baco bits, croutos, ad 4 tablespoos of regular rach dressig, we choose. This food is a better choice because. This food is a better choice because. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 23

48 Sessio 5: Sack ad Fast Food Makeover Istead of potato chips, we choose. This food is a better choice because. Istead of three large chocolate chip cookies, we choose. This is a better choice because. 24 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

49 Sessio 5: Sack ad Fast Food Makeover Istead of a ca of regular soda for our drik, we choose. This is a better beverage choice because Cogratulatios. You have just practiced skills that you ca use agai whe eatig at school, home, or at a restaurat.. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 25

50 Sessio 5: Sack ad Fast Food Makeover Use this guide to help you select healthy food for your sack ad fast food makeover. FOOD MAkEOVER GuiDE Sack or Side items Total Calories Grams of Fat Small Frech Fries Pretzels (1 ouce bag) Small Gree Salad with 2 tablespoos of Fat Free Rach 80 0 Cor (1 cup) Pieapple, i juice (1/2 cup) 74 0 Orage 80 0 Apple 75 0 Grapes (1 cup) Driks Total Calories Grams of Fat Soda (cola, 12 ouce ca) Water (ay amout) 0 0 Orage Juice (12 ouce bottle) Chocolate Milk (2%, 8 ouces) Chocolate Milk (1% low fat, 8 ouces) White Milk (1% lowfat, 8 ouces) White Milk (skim or ofat, 8 ouces) Sadwiches/Fast Food Sadwiches Total Calories Grams of Fat Sigle Patty Cheeseburger Sigle Patty Hamburger (o cheese) Fried Filet of Fish Sadwich Turkey Submarie Sadwich (o cheese, 6 iches) Peaut Butter & Jelly (2 tablespoos of regular peaut butter, tablespoo of grape jelly, 2 slices white bread) Hot Dog with Bu Sweets Total Calories Grams of Fat 2 Chocolate Chip Cookies (large) Fig Newtos Small Soft-Serve Vailla Coe Chocolate Ice Cream (1 cup) Froze Yogurt (fat-free, 1 cup) Hot Fudge Sudae (1 cup) Cheesecake (4 ouces) This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

51 SMART EATiNG CHALLENGE example I am willig to make over oe of my ow favorite high calorie, high fat foods. Place your iitials ext to oe of the followig three makeover methods (pick the oe where you are most likely to be successful). Please fill i the blaks ad be as specific as possible about what you will do. Sessio 5: Sack ad Fast Food Makeover 1. This week istead of I will choose a food that is steamed, grilled, or baked istead of fried or deep fried. Name a high fat food you eat frequetly. grilled chicke fried chicke Name the food you will choose ad how it is made 2. This week istead of addig extra cheese ad baco to my hamburger I will choose to eat the food plai or with ofat or low fat toppigs. Name a high fat food toppig you eat frequetly. I will eat it with just ketchup. JR BJ JR Name whether you will eat the food plai or with ofat or low fat toppigs BJ SMART EATiNG CHALLENGE 3. This week istead of I will choose to eat a food that is a smaller size. a extra large servig of Frech fries Name a food that you eat ofte i a larger size small Frech fries Name the food you will choose, ad ame the portio size TS TS I am willig to make over oe of my ow favorite high calorie, high fat foods. Place your iitials ext to oe of the followig three makeover methods (pick the oe where you are most likely to be successful). Please fill i the blaks ad be as specific as possible about what you will do. 1. This week istead of Name a high fat food you eat frequetly I will choose a food that is steamed, grilled, or baked istead of fried or deep fried.. Name the food you will choose ad how it is made 2. This week istead of Name a high fat food toppig you eat frequetly I will choose to eat the food plai or with ofat or low fat toppigs.. Name whether you will eat the food plai or with ofat or low fat toppigs 3. This week istead of Name a food that you eat ofte i a larger size I will choose to eat a food that is a smaller size. If you fiish early, tur to pages 53 to 58 i the Name the food you will choose, ad ame the portio size back of your workbook to do the bous FLASH activities. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 27

52 28 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

53 Sessio 5: Sack ad Fast Food Makeover Teacher FLASH Delivery Form for FLASH Module 3 Sessio 5 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-23

54 T-24 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

55 Sessio 6: STOP Thik before You eat Goals: To thik about what makes food choices more healthy or less healthy. To become more aware of your eatig habits through self moitorig. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Studets cotiue to work i small groups of 2-5 with their same group leader. Note: Review the game cards ad game play- ig details i advace of the sessio. A copy of the playig cards ca be foud o pages T-28 to T-32. The teacher ad each group eed oe set of HEALTHY Food Game playig cards. Each group eeds several copies of the HEALTHY Food Game worksheet (HEALTHY staff will provide). Studets are give a HEALTHY self-moitorig booklet before they leave class (HEALTHY staff will provide). Istructios to Teacher: Go to page T- 33 ad eter the time of day you aouce the start of FLASH i your class. Distribute a FLASH workbook to each studet ad have studets get ito their groups. SPC OR OTHER SELECTED STUDENT READS ALOUD the News FLASH: It may surprise you to fid out that people make over 200 decisios about food every day. We make a lot of these decisios without thikig, so stop ad thik what would a healthier choice be? To be read aloud by SPC or teacherselected studets TEACHER READS ALOUD: Did ayoe try the Smart Eatig Challege? Call o studets ad see if they were able to try oe of the three ways to eat fewer calories ad less fat ad how that wet eatig a food steamed, baked or grilled istead of fried, eatig a food plai or with ofat or low fat toppigs, eatig a smaller amout. Go back to page 27 i your workbook to the Smart Eatig Challege box. Cogratulatios to those of you who accomplished your goal. If you did ot try the goal or could ot accomplish your goal, the talk with other group members about what they chose to do that worked. TEACHER ca pause here ad ask studets to give examples of their experieces tryig to use ay of the three ways. We choose our food for lots of reasos, for example, huger, habit, what s available at home or school, ad taste. Sometimes it is hard to figure out the healthier choice, ad sometimes we just wat what we wat. Eve a high calorie, high fat food is OK to eat oce i a while or i a smaller portio size. Whe we make high calorie, high fat choices day i ad day out ad do t thik about the alteratives, we ca gai extra weight ad be at higher risk for type 2 diabetes. Today you will lear to stop ad thik before you eat. Now tur to page 29 i your FLASH work- book ad follow alog as I read the Itroductio ad Istructios. To lear more about healthy eatig, we are goig to play the HEALTHY Food Game. First you will guess the food o each game card by listeig carefully to the clues ad takig otes. The, to thik about what goes ito choosig healthier food, you will ask five questios. The first three are the same oes we have bee learig about (how food is made, extra toppigs added, ad the amout you eat). This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-25

56 #2: is THE FOOD SERVED WiTH NO TOPPiNG OR WiTH NONFAT OR LOW FAT TOPPiNGS? YES = It is served without toppigs ( plai ) or with toppigs labeled ofat or low fat (like low fat salad dressig, salsa, hot sauce, ketchup, mustard). No = It is served with extra cheese, baco, sour cream, butter, margarie, mayoaise, gravy, sauces, or dressigs labeled rich or creamy. #1: is THE FOOD MADE WiTH LiTTLE OR NO FAT? YES = It is served steamed, baked, grilled, or broiled. No = It is served fried, deep fried, or Souther fried. No = It is labeled crispy ad extra crispy (code words meaig fried). No = I ca SEE oily pools of fat, fat drippigs, or chuks of fat. #3: is THE FOOD A SMALL OR MEDiuM SiZE? YES = It is a small or medium size. No = It is large, extra large, biggie, or super sized. Look at the had pictured o page 31. These five questios ca help you choose food with fewer calories ad less fat. Every time you aswer yes to a questio, the food gets 1 poit. After goig through each of the 5 ques- tios, you will give the food a fial ratig betwee 0-5 poits. Use the HEALTHY Food Game Worksheet o page 32 to take otes, ad i your groups, figure out the HEALTHY ratig for each food. There is o oe absolutely right aswer ad you may disagree o some of the poit ratigs. That is OK. The importat thig is to stop, ask the questios, ad thik before you eat. If a food you are ratig gets closer to 5 poits, that meas it is lower i calories ad fat ad is healthier for you. If a food you are ratig gets closer to 0 poits, that meas it is higher i calories ad fat ad is less healthy for you. Let s go over the five questios. Cotiue readig ad leadig the studets through the five questios. 1. IS THe FOOD MADe WITH LITTLe OR NO FAT? (YeS = 1 POINT) YES = It is served steamed, baked, grilled, #4: is THE FOOD MADE WiTH LiTTLE OR NO ADDED SuGAR? YES = It is served plai with little or o added sugar (like usweeteed iced tea or caed fruit packed i water or juice, ot i heavy syrup). No = It is a cake, cupcake, pie, pastry, cookie, browie, dout, ice cream, or cady. STOP Thik before you eat #5: is THE FOOD A FRuiT OR VEGETABLE? YES = It is a fruit or vegetable served whole, fresh, froze, or caed. YES = It is a combiatio that cotais mostly fruits or vegetables, like a fruit salad, mixed vegetable salad, vegetable burrito or wrap, vegetable soup or stew, or vegetable stir fry. No = It is ot a fruit or vegetable. No = The fruit or vegetable is oly a small part of the mai food, like jalapeño peppers o top of achos, mushrooms o top of pizza, or strawberries o top of ice cream. or broiled. No = It is served fried, deep fried, or Souther fried. No = It is labeled crispy or extra crispy (code words meaig fried). No = I ca SEE oily pools of fat, fat drippigs, or chuks of fat. 2. IS THe FOOD SeRVeD WITH NO TOPPING OR WITH NONFAT OR LOW FAT TOPPINGS? (YeS = 1 POINT) YES = It is served without toppigs ( plai ) or with toppigs labeled ofat or low fat (like low fat salad dressig, salsa, hot sauce, ketchup, mustard). No = It is served with extra cheese, baco, sour cream, butter, margarie, mayoaise, gravy, sauces, or dressigs labeled rich or creamy. 3. IS THe FOOD A SMALL OR MeDIUM SIZe? (YeS = 1 POINT) YES = It is a small or medium size. No = It is large, extra large, biggie, or super sized. 4. IS THe FOOD MADe WITH LITTLe OR NO ADDeD SUGAR? (YeS = 1 POINT) YES = It is served plai with little or o added sugar (like usweeteed iced tea or caed fruit packed i water or juice, ot i heavy syrup). T-26 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

57 No = It is a cake, cupcake, pie, pastry, cookie, browie, dout, ice cream, or cady. 5. IS THe FOOD A FRUIT OR VeGeTAbLe? (YeS = 1 POINT) YES = It is a fruit or vegetable served whole, fresh, froze, or caed. YES = It is a combiatio that cotais mostly fruits or vegetables, like a fruit salad, mixed vegetable salad, vegetable burrito or wrap, vegetable soup or stew, or vegetable stir fry. No = It is ot a fruit or vegetable. No = The fruit or vegetable is oly a small part of the mai food, like jalapeño peppers o top of achos, mushrooms o top of pizza, or strawberries o top of ice cream. Have team leaders ad/or HEALTHY staff pass out the HEALTHY Food Game deck of cards. Show sample cards. TEACHER READS ALOUD: Now we are passig out the HEALTHY Food Game deck of cards. Oce your group leader reads the game istructios, you ca start playig. Everyoe i the group should get at least oe chace to ask the questios o the game cards. Remember, whe it s time to rate the food, the had pictured o page 31 gives good examples ad hits. Also, takig otes o the worksheet will help you guess the food ad make the poit ratigs. Please tur to page 30 ad the group leader will read aloud the game istructios. GROUP LEADER READS ALOUD THE HEALTHY FOOD GAME INSTRUCTIONS: 1. The object of the HEALTHY Food Game is to guess the ame of the food o the game card ad the to rate that food from 0-5 poits. 2. The group member askig the questios will give you two clues plus utritio food facts to guess each food before tellig you the aswer. 3. The everyoe i the group will work together to do the poit ratig. Eve if you guess the food item o the first clue, liste to all of the iformatio about the food to help you make the poit ratig. 4. To help you keep track of the iformatio o the cards, you ca use the HEALTHY Food Game worksheet o page 32. TEACHER INSTRUCTIONS: Distribute several HEALTHY Food Game work- sheets to each group leader for the group to use. Before the game starts, select oe of the game cards (to model the steps) ad read the clues. Ask the studets to guess the food, the read to them the calorie ad fat iformatio o the card, ad fially explai why you would give it that ratig. Moitor the group game (HEALTHY staff ca assist). Whe studets are fiished or at predeter- mied stop time, TEACHER READS ALOUD: I hope you foud this game challegig ad fu. You ow have some importat questios to ask yourself whe decidig what to eat. Choosig food with more poits will help you eat fewer calories ad less fat. Before leavig the classroom, each studet gets a HEALTHY self-moitorig booklet. They will use these booklets to record (self moitor) their food as directed. Collect the FLASH workbooks. Everyoe will receive a self-moitorig booklet to record your luch over 2 days. Fill it out ad brig it back with you ext time for a small reward. Take a miute to look over the Luch Food Tracker. You will keep track ad rate all the luch food you eat for two days i a row. Aim to icrease your HEALTHY poits from Day Oe to Day Two. The reward for turig i your Tracker is ot based o how high your poits are, but o makig a hoest effort to write everythig dow ad make the HEALTHY ratigs. The goal is to be self-aware, ot to please us. Go to page T-33 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-27

58 First Clue: Fresh, sweet, cruchy, ad red. Secod Clue: The origial go aywhere sack. Food Facts: 1 small, 55 calories, 0 grams of fat Aswer: APPLE HeALTHY ratig: 5 poits First Clue: Small, roud, blue, ad sweet. Secod Clue: Tastes great o cereal or i pacakes. Food Facts: 1 cup, 83 calories, 0 grams of fat Aswer: BLUEBERRIES HeALTHY ratig: 5 poits First Clue: Bright red with a gree leaf crow, you ca buy them i little boxes. Secod Clue: Ofte made ito pies ad jellies but still sweet ad delicious whe served fresh ad plai. Food Facts: 1 cup, 53 calories, 0 grams of fat Aswer: STRAWBERRIES HeALTHY ratig: 5 poits First Clue: Orage food, ca be eate raw or cooked. Secod Clue: Sometimes comes baby-sized ad packed for hady sackig with ofat rach dressig. Food Facts: 1 cup, 50 calories, 0 grams of fat Aswer: CARROTS HeALTHY ratig: 5 poits T-28 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

59 First Clue: Regular sized tortilla filled with may types of cut up vegetables ad beas. Secod Clue: Served fresh or steamed without ay extra cheese or sour cream. Food Facts: 1 medium, 245 calories, 7 grams of fat Aswer: VEGETABLE BURRITO OR WRAP HeALTHY ratig: 5 poits First Clue: Ca be peeled ad prepared i may differet ways. Secod Clue: A simple yet tasty food whe baked i its ow ski with 1 teaspoo of butter added. Food Facts: 1 small, 162 calories, 4 grams of fat Aswer: SMALL BAKED POTATO WITH BUTTER HeALTHY ratig: 4 poits First Clue: Multi-colored vegetables served i hot liquid. Secod Clue: It is warm ad satisfyig to eat o a chilly day. Food Facts: 1 medium bowl, 120 calories, 3 grams of fat Aswer: VEGETABLE SOUP HeALTHY ratig: 5 poits First Clue: You are ever too old to ejoy these two spreads (oe utty, oe sweet). Secod Clue: Served betwee two slices of white bread. Food Facts: 1 medium, 375 calories, 18 grams of fat Aswer: PEANUT BUTTER AND JELLY SANDWICH HeALTHY ratig: 3 poits This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-29

60 First Clue: Most of this sack is cut up fresh fruit. Secod Clue: It has low fat whipped toppig. Food Facts: 1 cup, 98 calories, 1 gram of fat Aswer: FRUIT CUP OR FRUIT PARFAIT HeALTHY ratig: 5 poits First Clue: A small swirl of low fat vailla o top, cruchy o bottom. Secod Clue: Froze yet soft, you hold it to eat it. Food Facts: 1 small, 216 calories, 10 grams of fat Aswer: SOFT-SERVE ICE CREAM CONE HeALTHY ratig: 3 poits First Clue: A bar made of oats, uts, dried fruit. Secod Clue: Sometimes cruchy, this oe s chewy. Food Facts: 1 medium, 125 calories, 5 grams of fat Aswer: CHEWY GRANOLA BAR HeALTHY ratig: 3 poits First Clue: Outer part is a hard fried shell. Secod Clue: Ier part is oe servig of fried meat, shredded lettuce, ad tomato. Food Facts: 1 medium, 285 calories, 19 grams of fat Aswer: HARD SHELL BEEF TACO HeALTHY ratig: 3 poits T-30 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

61 First Clue: Mashed up with cream ad large chuks of butter. Secod Clue: Large servig with lots of rich brow gravy o top. Food Facts: 1 cup, 400 calories, 20 grams of fat Aswer: MASHED POTATOES AND GRAVY HeALTHY ratig: 2 poits First Clue: Part cruchy ad salty. Secod Clue: A large cotaier of somethig cruchy, smothered i a large amout of processed cheese ad sometimes jalapeños. Food Facts: 1 large, 900 calories, 56 grams of fat Aswer: NACHOS AND EXTRA CHEESE HeALTHY ratig: 1 poit First Clue: Lots of people crave this sugary treat, flavored from a cocoa bea, wrapped i silver foil. Secod Clue: This oe is a kig size. Food Facts: 1 kig size, 400 calories, 22 grams of fat Aswer: CANDY BAR (CHOCOLATE BAR) HeALTHY ratig: 0 poits First Clue: A mixture of milk, ice cream, ad strawberries. Secod Clue: A extra large glass (19 ouces) topped with whipped cream ad a cherry. Food Facts: 1 large, 890 calories, 47 grams of fat Aswer: STRAWBERRY MILKSHAKE HeALTHY ratig: 0 poits This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-31

62 First Clue: A soft, cake-like chocolate square. Secod Clue: Large, frosted, ad covered i uts. Food Facts: 1 large square, 540 calories, 33 grams of fat Aswer: CHOCOLATE FUDGE NUT BROWNIE HeALTHY ratig: 0 poits First Clue: A greasy triagular food about 5 iches wide ad 7 iches log. Secod Clue: It comes sliced, this servig is a sigle with tomato sauce ad cheese o top. Food Facts: 1 small, 206 calories, 8 grams of fat Aswer: SMALL SLICE PIZZA HeALTHY ratig: 3 poits First Clue: Cruchy chocolate shell o the outside, cold, creamy vailla o the iside Secod Clue: A large rectagular, froze treat. Food Facts: 1 large, 260 calories, 17 grams of fat Aswer: ICE CREAM BAR HeALTHY ratig: 1 poit First Clue: A large circle of sweet, deep fried dough Secod Clue: The sugar coatig meas extra sweetess ad extra calories Food Facts: 1 large, 330 calories, 17 grams of fat Aswer: GLAZED DONUT HeALTHY ratig: 0 poits T-32 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

63 Sessio 6: STOP Thik Before You Eat Goals: To thik about what makes food choices more healthy or less healthy. To become more aware of your eatig habits through self moitorig. ews flash: It may surprise you to fid out that people make over 200 decisios about food every day. We make a lot of these decisios without thikig, so stop ad thik what would a healthier choice be? Itroductio ad Istructios: To lear more about healthy eatig, we are goig to play the HEALTHY Food Game. First you will guess the foods o each game card by listeig carefully to the clues ad takig otes. The, to thik about what goes ito choosig healthier food, you will ask five questios. The first three are the same oes we have bee learig about (how food is made, extra toppigs added, ad the amout you eat). Look at the had pictured o page 31. These five questios ca help you choose food with fewer calories ad less fat. Every time you aswer yes to a questio, the food gets 1 poit. After goig through each of the 5 questios, you will give the food a fial ratig of betwee 0-5 poits. Use the HEALTHY Food Game Worksheet o page 32 to take otes, ad i your groups, figure out the HEALTHY ratigs for each food. If a food you are ratig gets closer to 5 poits, that meas it is lower i calories ad fat ad is healthier for you. If a food you are ratig gets closer to 0 poits, that meas it is higher i calories ad fat ad is less healthy for you. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 29

64 Sessio 6: STOP Thik Before You Eat GROUP LEADER READS ALOUD the HEALTHY Food Game Istructios: 1. The object of the HEALTHY Food Game is to guess the ame of the food o the game card ad the to rate that food from 0-5 poits. 2. The group member askig the questios will give you two clues plus utritio food facts to guess each food before tellig you the aswer. 3. The everyoe i the group will work together to do the poit ratig. Eve if you guess the food item o the first clue, liste to all of the iformatio about the food to help you make the poit ratig. 4. To help you keep track of the iformatio o the cards, you ca use the HEALTHY Food Game worksheet o page 32. If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. 30 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

65 #2: is THE FOOD SERVED WiTH NO TOPPiNG OR WiTH NONFAT OR LOW FAT TOPPiNGS? YES = It is served without toppigs ( plai ) or with toppigs labeled ofat or low fat (like low fat salad dressig, salsa, hot sauce, ketchup, mustard). No = It is served with extra cheese, baco, sour cream, butter, margarie, mayoaise, gravy, sauces, or dressigs labeled rich or creamy. #3: is THE FOOD A SMALL OR MEDiuM SiZE? YES = It is a small or medium size. No = It is large, extra large, biggie, or super sized. #4: is THE FOOD MADE WiTH LiTTLE OR NO ADDED SuGAR? YES = It is served plai with little or o added sugar (like usweeteed iced tea or caed fruit packed i water or juice, ot i heavy syrup). No = It is a cake, cupcake, pie, pastry, cookie, browie, dout, ice cream, or cady. #5: is THE FOOD A FRuiT OR VEGETABLE? YES = It is a fruit or vegetable served whole, fresh, froze, or caed. YES = It is a combiatio that cotais mostly fruits or vegetables, like a fruit salad, mixed vegetable salad, vegetable burrito or wrap, vegetable soup or stew, or vegetable stir fry. No = It is ot a fruit or vegetable. No = The fruit or vegetable is oly a small part of the mai food, like jalapeño peppers o top of achos, mushrooms o top of pizza, or strawberries o top of ice cream. #1: is THE FOOD MADE WiTH LiTTLE OR NO FAT? YES = It is served steamed, baked, grilled, or broiled. No = It is served fried, deep fried, or Souther fried. No = It is labeled crispy or extra crispy (code words meaig fried). No = I ca SEE oily pools of fat, fat drippigs, or chuks of fat. STOP Thik before you eat This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 31

66 Sessio 6: STOP Thik Before You Eat HEALTHY Food Game Worksheet Pay attetio to the clues, food facts, ad take otes. I guess the food is. is THE FOOD MADE WiTH LiTTLE OR NO FAT? (YES = 1 POiNT) YES = It is served steamed, baked, grilled, or broiled. No = It is served fried, deep fried, or Souther fried. No = It is labeled crispy or extra crispy (code words meaig fried). No = I ca SEE oily pools of fat, fat drippigs, or chuks of fat. is THE FOOD SERVED WiTH NO TOPPiNG OR WiTH NONFAT OR LOW FAT TOPPiNGS? (YES = 1 POiNT) YES = It is served without toppigs ( plai ) or with toppigs labeled ofat or low fat (like low fat salad dressig, salsa, hot sauce, ketchup, mustard). No = It is served with extra cheese, baco, sour cream, butter, margarie, mayoaise, gravy, sauces, or dressigs labeled rich or creamy. is THE FOOD SMALL OR MEDiuM SiZE? (YES =1 POiNT) YES = It is a small or medium size. No = It is large, extra large, biggie, or super sized. is THE FOOD MADE WiTH LiTTLE OR NO ADDED SuGAR? (YES = 1 POiNT) YES = It is served plai with little or o added sugar (like usweeteed iced tea or caed fruit packed i water or juice, ot i heavy syrup). No = It is a cake, cupcake, pie, pastry, cookie, browie, dout, ice cream, or cady. is THE FOOD A FRuiT OR VEGETABLE? (YES = 1 POiNT) YES = The fruit or vegetable is served whole, fresh, froze, or caed. YES = It is a combiatio that cotais mostly fruits or vegetables, like a fruit salad, mixed vegetable salad, vegetable burrito or wrap, vegetable soup or stew, or vegetable stir fry. No = It is ot a fruit or vegetable. No = The fruit or vegetable is oly a small part of the mai food, like jalapeño peppers o top of achos, mushrooms o top of pizza, or strawberries o top of ice cream. TOTAL POINTS FOR THIS FOOD 32 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

67 Sessio 6: STOP Thik Before You Eat Teacher FLASH Delivery Form for FLASH Module 3 Sessio 6 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-33

68 T-34 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

69 Sessio 7: Problem Solvig Teacher tip: This lesso teaches studets problem solvig skills ad demostrates how to use these skills to make healthier food choices. It also helps them realize that a problem ca have multiple solutios. Goals: To lear how problem solvig ca help you make healthier food choices. To practice problem solvig usig the All- STARS system. To demostrate that there ca be more tha oe way to solve a problem. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Small reward (provided i advace by HEALTHY staff) for studets who tur i their self-moitorig booklet. All-STARS problem solvig poster provided by HEALTHY staff (see template o page T-40). [Note: 1 poster will be available for each problem the class chooses to work o.] Scotch tape or double-sided tape. Blak idex cards (5x7). Studets cotiue to work i small groups of 2-5 with their same group leader. Istructios to Teacher: Go to page T-41 ad eter the time of day that you aouce the start of FLASH time i your class. Ask studets to get i their groups. Distribute FLASH workbooks ad istruct stu- dets to tur to page 33 of their workbooks. SPC OR OTHER SELECTED STUDENT READS ALOUD the News FLASH: To be read aloud by SPC or teacherselected studets Problems ca keep us from doig thigs we wat to do, like makig healthier food choices. but problems do t have to stop us i our tracks. We ca overcome them by usig a simple system. Our FLASH sessio today is goig to teach us a system to help us become problem solvig All-STARS. TEACHER READS ALOUD: Last week, we leared what makes a food more healthy or less healthy ad about how to choose healthier food by askig five questios. We also kept track of the food we ate. Please remember to tur i your self-moitorig booklet for a small reward. If you were ot able to self-moitor this week you ca try agai for ext week. Now that you are aware of what you eat, you may decide to make some chages. We are goig to use each letter i the word STARS S, T, A, R, ad S as a way of remidig us of the steps to take whe we try to solve a problem. People sometimes face problems whe they try to make healthier food choices. Your workbook lists four commo problems that studets your age sometimes have whe they try to make healthier food choices. Take a miute to look at the list o page 33 of your workbook i the sectio o Itroductio ad Istructios. I do t like the way healthier food tastes. I like the taste of juk food better. I do t kow how to make healthier food taste better. Healthier food is ot always avail- able. We do t have those foods at home. I ca t buy those foods at a earby store. It is hard to make healthier food choices aroud my frieds. My frieds eat juk food. So whe I m with them, I wat juk food, too. My frieds tease me whe I make healthier choices. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-35

70 Healthier food is hard to get whe you re i a hurry. It s hard to fid healthier food at the corer store. It s hard to fid healthier food i fast food restaurats. Raise your had if you have had ay of these problems. Call o 1-2 studets to share their experi- eces. If oe have had these problems, the teacher may wat to share 1 or 2 examples of his/her ow experieces. Raise your had if you have had problems NOT listed here. Call o 1-2 studets ad ask them to tell the class what other problems they have had. Write these problems o the board ad label them other problems. Teacher may wat to share other problems he/she has faced. Problems do t have to stop you from makig healthier food choices. Today your FLASH sessio is goig to show you a system for solvig problems. Tur to page 34 of your workbook to lear more about the All-STARS problem solvig system. Give studets a miute to look at the system. TEACHER ca read the steps aloud to the class or call o 5 studets to read a differet step. S T A R STOP. idetify the problem. Thik about the situatio ad figure out exactly what s keepig you from makig healthier food choices. THiNk. Make a list of ways to solve the problem. Write dow all the solutios you ca thik of. It s OK if they are ot all perfect solutios. ASk. Ask others for ideas; add to your list. Ask others (like family, frieds, classmates, teachers, or coaches) for suggestios o ways to solve the problem. REViEW. Review your list. S Look at your list. Are there other ideas you ca add? Ca you combie ay of the ideas? Are there ay ideas you eed to take off the list? SELECT. Select ad try the best idea. Fially, thik about each idea o the list. Choose the best idea ad put it ito actio. TEACHER READS ALOUD: Let s look at a example of the All-STARS problem solvig system i actio. Follow alog o page 35 of your workbook. The situatio is this Camero ad Devi are o their way home from school. Camero is hugry ad wats somethig fast. Camero is tryig to make healthier choices ad is t sure what to choose. Choose two studets to read the example: oe reads the bolded parts while oe reads the ubolded parts. STUDENTS READ ALOUD: STOP. idetify the problem. Camero is hugry ad wats somethig fast. THiNk. Make a list of ways to solve the problem. Camero thiks up a list of ways to solve the problem: Wait util I get home. Stop at a coveiece store ad buy a soda ad chips. ASk. Ask others for ideas; add to your list. Camero asks Devi for ideas. Devi is hugry, too, ad suggests stoppig at their favorite fast food restaurat. Camero adds Devi s suggestio to the list. Stop at our favorite fast food restaurat. REViEW. Review your list. Camero looks at the ideas. Camero does t thik there are ay that eed to be added, take off, or combied. SELECT. Select ad try the best idea. Camero has three ways to solve the prob- lem. Now it s time to evaluate each idea ad choose the best oe. T-36 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

71 TEACHER READS ALOUD: Now go to the ext page to see how Camero evaluates each idea. Give studets time to go over the example. Studets read to themselves. Here s how Camero evaluates the three ideas from the All-STARS problem solvig system. ideas 1. Wait util I get home. 2. Stop at a coveiece store ad buy a soda ad chips. 3. Stop at our favorite fast food restaurat. Camero s Evaluatio I m hugry ad wat somethig ow. Easy choice, but I wat somethig healthier. The coveiece store aroud the corer sells fruit. Maybe I could get a apple or baaa there. This could work. I FLASH, we leared about makig healthier choices. I could stop at the fast food restaurat ad get a regular size burger with extra lettuce ad tomato. Or I could get a grilled chicke sadwich with lettuce ad tomato. Both would be healthier choices tha a burger with extra cheese ad sauce. This would usually be too much for a sack, but Devi ad I had a light luch. Here is the solutio that Camero chose. Based o the iformatio preseted, Camero decides the best solutio is #3, to stop at our favorite fast food restaurat. Devi likes that idea, too. Whe they got to the fast food restaurat, Camero ordered the small burger with extra lettuce ad tomato ad Devi ordered the grilled chicke sadwich with extra lettuce, tomato, ad mustard. Both were happy because their choices were quick, easy, ad healthy. After studets have fiished readig the ex- ample, TEACHER READS ALOUD: Now it s your tur. Look at the list of problems o page 33 of your FLASH workbook [ad o the board, if applicable]. As a class, let s choose oe we will all work o. I will read each problem out loud. Raise your had to vote to work o that problem. The problem that gets the most votes wis. Read the list of problems i the workbook ad o the board aloud. ALTERNATIVE TEACHING IDEAS: Teacher ca select the problem for the class to work o. If the class is large ad there are six or more groups, more tha oe problem ca be selected. At least 3 groups eed to work o the same problem to help emphasize to the class that there is more tha oe good solutio to a problem. If more tha oe problem is selected for the class to work o, HEALTHY study staff will esure that the class has a poster for each problem selected. TEACHER READS ALOUD: We have decided to all work o ( idetify problem the class will work o). Work i your groups ad use the All-STARS problem solvig system to fid a solutio to this problem. Everyoe should tur to page 38 of the workbook. As you work o the activity, fill i the blaks o page 38 of your workbook. Hold up this page for the class to see. Start by writig i the problem you re workig o uder S, Stop. Whe you are fiished with the activity, each group leader will write the group s solutio o a idex card. Hold up a card for the class to see. I will ask the group leaders to come to the frot of the room, preset the group s solutio to the problem, ad tell why the group thiks it s the best solutio. Ay questios? Let s get started. You have miutes to work o this activity. Be sure to read This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-37

72 the istructios listed o page 37 of your workbook. Ask SPC to pass out the idex cards. Moitor group progress. As studets are workig o the activity, write the problem your class selected o the top of the poster(s) that HEALTHY study staff provided. Whe the groups have completed the activity, istruct the SPC or other selected studets to hag the poster(s) up i your classroom. Note to teacher: Here are some suggestios if the class has a difficult time comig up with appropriate solutios to the problems. Problem: I do t like the way healthier food tastes. I like the taste of juk food better. I do t kow how to make healthier food taste better. Potetial solutios: Try oe bite of a ufamiliar food several times a week. Ask others (like parets, teachers, or frieds) for suggestios o how to make healthier food taste better. See if I ca fid healthier versios of my fa- vorite food (for example, baked chips rather tha fried chips). Problem: Healthier food is ot always available. We do t have those foods at home. I ca t buy those foods at a earby store. Potetial solutios: Pla ahead by askig someoe at home to buy healthier sack food for home. Take a healthier sack with me i the mor- ig, so I have oe whe I get hugry. See if there are other corer stores ear my school or home that sell healthier choices, like fruit. Stop by a grocery store ad get fruit, rather tha visitig the corer store. Problem: It is hard to make healthier food choices aroud my frieds. My frieds eat juk food. So whe I m with them, I wat juk food, too. My frieds tease me whe I make healthier choices. Potetial solutios: Tell my frieds why I m makig healthier choices. See if they will do it with me. Do t eat aroud my frieds. Tell my frieds I feel bad whe they make fu of me. Do t worry about what my frieds say. Problem: Healthier food is hard to get whe you re i a hurry. It s hard to fid healthier food at the corer store. It s hard to fid healthier food i fast food restaurats. Potetial solutios: Pla ahead ad take a healthier sack with me so I do t have to get somethig i a hurry. See if there are other corer stores ear my home or school that sell healthier food, like fruit. I fast food restaurats, choose the small burger without cheese ad ask for mustard istead of sauce or mayoaise. I fast food restaurats, ask for a small salad or apple slices istead of Frech fries. The TEACHER READS ALOUD: Now I wat the group leaders to stad be- side the All-STARS problem solvig poster. Brig your group s solutio card with you. Wait for group leaders to stad beside the All-STARS problem solvig poster. If the class is workig o more tha oe problem, teacher istructs the group leaders to stad beside the poster with the problem their group worked o. Whe I call your ame, tell the class your group s solutio to the problem ad why you thik this is a good solutio. The tape your card to the star i the All-STARS problem solvig poster. Call o studets. Teachig tip: It is likely that some solu- tios will be better tha others. Whe/ T-38 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

73 if this happes, getly poit out potetial pitfalls with less tha ideal solutios, ad help studets modify the solutio to make it more likely to be effective at solvig the problem. Makig healthier choices is ot always easy. But keep i mid that by makig substitutios ad eatig less fat, you are well o your way. Kowig how to solve problems ca help make eatig healthier a little easier. So, the ext time you have a problem makig healthier food choices, thik of the All-STARS problem solvig system ad use it to fid a solutio. Remember, you all ow have what it takes to be problem solvig All-STARS. Collect the FLASH workbooks ad self-moi- torig booklets, ad give out the small reward to studets who tured i a self-moitorig booklet. Go to page T-41 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-39

74 Sample of poster: HEALTHY staff will provide you with a set of posters for your class. All-STARS Poster Problem selected by class: Look at all the possible solutios. T-40 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

75 Sessio 7: Problem Solvig Goals: To lear how problem solvig ca help you make healthier food choices. To practice problem solvig usig the All-STARS system. To demostrate that there ca be more tha oe way to solve a problem. News flash: Problems ca keep us from doig thigs we wat to do, like makig healthier food choices. But problems do t have to stop us i our tracks. We ca overcome them by usig a simple system. Our FLASH sessio today is goig to teach us a system to help us become problem solvig All-STARS. Itroductio ad istructios: Here are some commo problems with makig healthier food choices. I do t like the way healthier food tastes. I like the taste of juk food better. I do t kow how to make healthier food taste better. Healthier food is ot always available. We do t have those foods at home. I ca t buy those foods at a earby store. It is hard to make healthier food choices aroud my frieds. My frieds eat juk food. So whe I m with them, I wat juk food, too. My frieds tease me whe I make healthier choices. Healthier food is hard to get whe you re i a hurry. It s hard to fid healthier food at the corer store. It s hard to fid healthier food i fast food restaurats. Problems do t have to stop you from makig healthier food choices. Today your FLASH sessio is goig to show you a system for solvig problems. Tur to page 34 of your workbook to lear more about the All-STARS problem solvig system. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 33

76 Sessio 7: problem solvig All-STARS Problem Solvig System S TOP. idetify the problem. Thik about the situatio ad figure out exactly what s keepig you from makig healthier food choices. T HiNk. Make a list of ways to solve the problem. Write dow all the solutios you ca thik of. It s OK if they are ot all perfect solutios. A Sk. Ask others for ideas; add to your list. Ask others (like family, frieds, classmates, teachers, or coaches) for suggestios o ways to solve the problem. R EViEW. Review your list. Look at your list. Are there other ideas you ca add? Ca you combie ay of the ideas? Are there ay ideas you eed to take off the list? S ELECT. Select ad try the best idea. Fially, thik about each idea o the list. Choose the best idea ad put it ito actio. 34 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

77 Sessio 7: problem solvig Let s look at a example of the All-STARS system i actio. Camero ad Devi are o their way home from school. Camero is hugry ad wats somethig fast. Camero is tryig to make healthier choices, ad is t sure what to choose. S TOP. idetify the problem. Camero is hugry ad wats somethig fast. T HiNk. Make a list of ways to solve the problem. Camero thiks up a list of ways to solve the problem: Wait util I get home. Stop at a coveiece store ad buy a soda ad chips. A Sk. Ask others for ideas; add to your list. Camero asks Devi for ideas. Devi is hugry, too, ad suggests stoppig at their favorite fast food restaurat. Camero adds Devi s suggestio to the list. Stop at our favorite fast food restaurat. R EViEW. Review your list. Camero looks at the ideas. Camero does t thik there are ay that eed to be added, take off, or combied. S ELECT. Select ad try the best idea. Camero has three ways to solve the problem. Now it s time to evaluate each idea ad choose the best oe. Now go to the ext page to see how Camero evaluates each idea. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 35

78 Sessio 7: problem solvig Here s how Camero evaluates the three ideas from the All-STARS problem solvig system. ideas Camero s Evaluatio 1. Wait util I get home. I m hugry ad wat somethig ow. 2. Stop at a coveiece store ad buy a soda ad chips. 3. Stop at our favorite fast food restaurat. Easy choice, but I wat somethig healthier. The coveiece store aroud the corer sells fruit. Maybe I could get a apple or baaa there. This could work. I FLASH, we leared about makig healthier choices. I could stop at the fast food restaurat ad get a regular size burger with extra lettuce ad tomato. Or I could get a grilled chicke sadwich with lettuce ad tomato. Both would be healthier choices tha a burger with extra cheese ad sauce. This would usually be too much for a sack, but Devi ad I had a light luch. Here is the solutio that Camero chose. Based o the iformatio preseted, Camero decides the best solutio is #3, to stop at our favorite fast food restaurat. Devi likes that idea, too. Whe they got to the fast food restaurat, Camero ordered the small burger with extra lettuce ad tomato ad Devi ordered the grilled chicke sadwich with extra lettuce, tomato, ad mustard. Both were happy because their choices were quick, easy, ad healthy. 36 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

79 Sessio 7: problem solvig Now it s your tur to solve a problem usig the All-STARS system. All-STARS Problem Solvig Activity istructios As you work o the activity, fill i the blaks o page 38 of your workbooks. Here s what you eed to do for each step: S, Stop: Write i the problem your group is workig o. T, Thik: Each perso i the group writes dow two solutios to the problem. A, Ask: Ask others i your group what their ideas are ad write them i your workbook. R, Review: As a group, look at the list to see if you eed to add other ideas, combie ay of the ideas, or take ay off the list. S, Select: Talk about all the ideas with your group ad choose the best solutio to the problem. Fially, as a group, come up with oe setece givig the reaso why you chose this idea. The group leader will write the group s best idea ad reaso o a 5x7 idex card. Whe everyoe has fiished, the teacher will ask each group leader to read the group s solutio ad reaso to the class. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 37

80 Sessio 7: problem solvig Istructios: Use this page to complete e the activity. Work with the group to fill i all of the blaks below. All-STARS Problem Solvig System S STOP. idetify the problem. Write dow the problem: T THiNk. Make a list of 2 ways to solve the problem. Work aloe ad list 2 ways to solve the problem A ASk. Ask others for ideas; add them to your list. Discuss your ideas with your group members. Add their ideas to your list R REViEW. Review your list. Together, look at all the ideas group members came up with. Are there ay other ideas you ca add? If yes, write them here: Are there ay ideas that you ca combie? If yes, write them here: Are there ay ideas that should be take off the list? Put a lie through ay ideas you wat to take off the list. S SELECT. Select ad try the best idea. As a group, evaluate each idea o your list to see if it will solve the problem. The vote to choose the best solutio. Circle the group s best idea i your workbook. Now, as a group, write a setece givig the reaso why this is the best solutio to the problem: Your group leader will write the solutio ad reaso o a idex card. Whe the teacher says it s time, your group leader will tell the class the solutio ad why your group thiks this is the best solutio. Next time you have a problem makig healthier food choices, thik of the All-STARS system ad use it to fid a solutio. Remember, you all ow have what it takes to be problem solvig All-STARS. If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. 38 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

81 Sessio 7: problem solvig Teacher FLASH Delivery Form for FLASH Module 3 Sessio 7 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-41

82 T-42 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

83 Sessio 8: Desigig a Sack Promotio (Part 1) Goal: To apply kowledge ad skills leared i FLASH to create ad evaluate a sack. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Small reward (provided by HEALTHY study staff) for studets who tur i their self-moitorig booklet. Studets cotiue to work i small groups of 2-5 with their same group leader. Overview of the Sack Promotio FLASH Sessios 8-10: I FLASH sessio 8, studet groups will work together to create a sack ad develop a food label for their sacks based o the five-poit ratig system they leared i sessio 6. The studets will choose whether the sack will be somethig that could be offered at home, at school, or at a local store or restaurat. The studets will work i groups to develop utritioal ad promotioal iformatio to iclude o a sack label. Sacks may be a sigle item or a combiatio of food items. The goal is to have the studets create sacks that are lower i calories ad fat tha those they might ormally choose (e.g., baked chips istead of fried, a apple with peaut butter istead of a cady bar). I FLASH sessio 9, each studet will use the sack ad a label their group developed i sessio 8 to create his/her ow sack promotio o a bag, icludig utritioal sellig poits, a sloga ad a logo. At a miimum, the promotio should iclude a descriptio of the sack, a sloga, a logo, ad a illustratio. Examples will be provided i sessio 9. I FLASH sessio 10, studet groups will pres- et their work to each other, i additio to each studet completig a self assessmet. You will be provided with two optios for the presetatio activity, ad you ca select the optio(s) that will work best for your classroom. The two best sack bag promotios from each FLASH class will be displayed cetrally i your school. If it will work well for your class, you may as- sig a participatio grade for this project. Let studets kow i advace if you elect to assig a participatio grade. Istructios to Teacher: Go to page T-45 ad eter the time of day you aouce the start of FLASH time to your class. Have studets get ito their groups of approx- imately 2-5 studets. Distribute FLASH workbooks. SPC OR OTHER SELECTED STUDENT READS the News FLASH: To be read aloud by SPC or teacherselected studets Cogratulatios, All- STARS. Your problem solvig skills are sharp. Remember, every day you decide what ad how much to eat. You have the power to choose the healthiest food for your body. TEACHER READS ALOUD: Please remember to tur i your self-mo- itorig booklets for a small reward. You have leared to ask five questios to help you choose healthier food. Over the ext three FLASH sessios, you will use what you have leared to desig ad promote a healthy sack that other studets might wat to eat. You will be usig your imagiatios. We will ot be usig actual food i class. It is up to your group to decide what this sack will be. It ca be somethig that you make with a couple of igrediets like peaut butter o a apple, or it ca be a healthy sack item that you may fid i the store. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-43

84 Today you will work i your groups. As a group, you will first select where you ca get this sack food at home, i a store, at a restaurat, or i the school luch lie. Next your group will select food items to iclude as part of your sack. Your sack ca iclude more tha oe food or drik item. I the ext FLASH sessio, you will adver- tise your sack by desigig a sack bag that promotes the best thigs about your tasty sack. Just like big food compaies promote food to you, you will desig a sack bag to promote your sack to other 7th graders. The sack that you choose should be low- er i calories ad fat tha a typical sack. TEACHING POINT: Call o a few studets to describe typical sack food. Ecourage truthful discussio about up-sizig ad the geerally high calorie ad fat cotet i sack food. Examples iclude: chips, cookies, ice cream, cheese ad achos, Frech fries with ketchup, douts, ad cady bars. You will use the 5-poit ratig system to idetify a healthy sack that would appeal to a 7th grader. The as a group work o the reasos that 7th graders should choose your healthier sack. Let s quickly review questios that make up the 5-poit ratig system. Is the food made with little or o fat? Is the food served with o toppigs or ofat/low fat toppigs? Is the food small or medium size? Is the food made with little or o added sugar? Is the food a fruit or vegetable? Askig each of the five questios will help you to choose lower calorie ad lower fat food. By choosig lower calorie ad fat food, you are less likely to gai extra weight or be at risk to get type 2 diabetes. Go to page 41 to look at the Sack Promo- tio Worksheet. Your group should use this page to write dow the sack your group selects. Allow studets up to 10 miutes to choose their sack. Oce the group has decided o the sack, they ca move to the ext part of this activity (agreeig o the poits for their sack). TEACHER READS ALOUD after studets have chose their sack food: After your group has decided o a sack food, you will work as a group to evaluate your sack usig the 5-poit ratig system. I additio to assigig poits to your sack, you will work together to write dow the reasos your sack is a healthier choice tha a typical sack. Remember to thik about how you will promote your healthier sack. Thik about the reasos for choosig your sack that would appeal to other 7th graders. These will be your sellig poits for your product. I the ext FLASH sessio, you will be pro- motig your sack by desigig a bag that helps sell your sack. Moitor group progress ad assist as eeded. Provide guidace, if eeded, to make sure ideas are appropriate. At the ed of the FLASH sessio, TEACHER READS ALOUD: Good job creatig a healthier sack. Betwee ow ad the ext FLASH sessio, thik about how you will promote your sack o a sack bag. We will be selectig the best two bags from this FLASH class to go o display cetrally i our school. Over the ext week, pay attetio to the advertisemets you see that grab your attetio. Pay particular attetio to messages that promote healthier food. Collect the FLASH workbooks ad self-moi- torig booklets, ad give out the small reward to studets who tured i a self-moitorig booklet. Go to page T-45 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-44 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

85 Sessio 8: Desigig a Sack Promotio (Part 1) Goals: To apply kowledge ad skills leared i FLASH to create ad evaluate a sack. ews flash: Cogratulatios, All-STARS. Your problem solvig skills are sharp. Remember, every day you decide what ad how much to eat. You have the power to choose the healthiest food for your body. Itroductio: You have leared to ask five questios to help you choose healthier food. Over the ext three FLASH sessios, you will use what you have leared to desig ad promote a healthy sack that other studets might wat to eat. You will be usig your imagiatios. We will ot be usig actual food i class. It is up to your group to decide what this sack will be. It ca be somethig that you make with a couple of igrediets like peaut butter o a apple, or it ca be a healthy sack item that you may fid i the store. Today, you will work i your groups. As a group, you will first select where you ca get this sack food at home, i a store, at a restaurat, or i the school luch lie. Next your group will select food items to iclude as part of your sack. Your sack ca iclude more tha oe food or drik item. I the ext FLASH sessio, you will advertise your sack by desigig a sack bag that promotes the best thigs about your tasty sack. Just like big food compaies promote food to you, you will desig a sack bag to promote your sack to other 7th graders. The sack that you choose should be lower i calories ad fat tha a typical sack. You will use the 5-poit ratig system to idetify a healthy sack that would appeal to a 7th grader. The as a group work o the reasos that 7th graders should choose your healthier sack. Cotiued o ext page This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 39

86 Let s quickly review the questios that make up the 5-poit ratig system. Is the food made with little or o fat? Is the food served with o toppigs or ofat/low fat toppigs? Is the food small or medium size? Is the food made with little or o added sugar? Is the food a fruit or vegetable? Askig each of the five questios will help you to choose lower calorie ad lower fat food. By choosig lower calorie ad lower fat food, you are less likely to gai extra weight or be at risk to get type 2 diabetes. Go to page 41 to look at the Sack Promotio Worksheet. Your group should use this page to write dow the sack your group selects. After your group has decided o a sack food, you will work as a group to evaluate your sack usig the 5-poit ratig system. I additio to assigig poits to your sack, you will work together to write dow the reasos your sack is a healthier choice tha a typical sack. Remember to thik about how you will promote your healthier sack. Thik about the reasos for choosig your sack that would appeal to other 7th graders. These will be your sellig poits for your product. I the ext FLASH sessio, you will be promotig your sack by desigig a sack bag that helps sell your sack. #2: is THE FOOD SERVED WiTH NO TOPPiNG OR WiTH NONFAT OR LOW FAT TOPPiNGS? YES = It is served without toppigs ( plai ) or with toppigs labeled ofat or low fat (like low fat salad dressig, salsa, hot sauce, ketchup, mustard). No = It is served with extra cheese, baco, sour cream, butter, margarie, mayoaise, gravy, sauces, or dressigs labeled rich or creamy. #3: is THE FOOD A SMALL OR MEDiuM SiZE? YES = It is a small or medium size. No = It is large, extra large, biggie, or super sized. #4: is THE FOOD MADE WiTH LiTTLE OR NO ADDED SuGAR? YES = It is served plai with little or o added sugar (like usweeteed iced tea or caed fruit packed i water or juice, ot i heavy syrup). No = It is a cake, cupcake, pie, pastry, cookie, browie, dout, ice cream, or cady. #5: is THE FOOD A FRuiT OR VEGETABLE? YES = It is a fruit or vegetable served whole, fresh, froze, or caed. YES = It is a combiatio that cotais mostly fruits or vegetables, like a fruit salad, mixed vegetable salad, vegetable burrito or wrap, vegetable soup or stew, or vegetable stir fry. No = It is ot a fruit or vegetable. No = The fruit or vegetable is oly a small part of the mai food, like jalapeño peppers o top of achos, mushrooms o top of pizza, or strawberries o top of ice cream. #1: is THE FOOD MADE WiTH LiTTLE OR NO FAT? YES = It is served steamed, baked, grilled, or broiled. No = It is served fried, deep fried, or Souther fried. No = It is labeled crispy or extra crispy (code words meaig fried). No = I ca SEE oily pools of fat, fat drippigs, or chuks of fat. STOP Thik before you eat 40 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

87 Sessio 8: Desigig a Sack Promotio (Part 1) Sack Promotio Worksheet 1. Where do you fid your sack (circle all that apply): Home School Store Restaurat 2. Our sack is: 3. Details about your sack: List all food icluded i your sack: How would you describe your sack? Hot? Cold? Peeled? Cut? Baked? Color? Size? Texture? Are there ay toppigs o your sack? What size is your sack? What else ca you say about your sack? 4. Sack Label Sack Label (1 poit each) MADE WITH LITTLE OR NO FAT NO TOPPING OR NON FAT/LOW FAT TOPPING SMALL/MEDIUM SIZE MADE WITH LITTLE OR NO ADDED SUGAR FRUIT OR VEGETABLE Poits Why is this sack a healthier choice? What are the best aspects of this sack? TOTAL POiNTS If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 41

88 42 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

89 Sessio 8: Desigig a Sack Promotio (Part 1) Teacher FLASH Delivery Form for FLASH Module 3 Sessio 8 For study use oly Teacher Name: Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-45

90 T-46 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

91 Sessio 9: Desigig a Sack Promotio (Part 2) Goal: To desig a creative sack bag to promote a healthier sack. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Before the class begis, HEALTHY staff will provide: 1 or 2 white take-out style sack bags per studet. 2 labels for each studet to fill i the 5-poits agreed upo i lesso 8 (oe label as back-up i case of mistakes). Art supplies provided by HEALTHY study staff for the groups to share. Studets cotiue to work i their established groups of 2-5. Based o the sack idetified by the group i the last sessio, each studet will work idividually o his/her ow promotio bag, but uses the group to check oe aother s progress ad share ideas. Istructios to Teacher: Go to page T-49 ad eter the time of day you aouce the start of FLASH time to your class. Have studets get ito their groups. Distribute FLASH workbooks. SPC OR OTHER TEACHER SELECTED STUDENT READS the News FLASH: To be read aloud by SPC or teacherselected studets Did you kow that most food advertisig is desiged to get you to eat more or to choose less healthy food? Ofte these foods have too may calories, too much fat, or both. TEACHER READS ALOUD: Ope your FLASH workbooks to page 43 ad follow alog as I read the Itroductio ad Istructios. I the last FLASH sessio, you developed a healthier ad tasty sack, worked o a label, ad developed sellig poits. I this FLASH sessio, you are goig to work o developig a promotioal bag for your sack. I order to ecourage 7th graders to choose your sack, you eed to thik about what will promote your sack to other studets. Your promotios should iclude some of the thigs big food compaies do whe they tell you about their product ad ecourage you to buy it. Oe way compaies promote their food is by cleverly packagig their product to look appealig. Compaies that have great success sellig their product usually iclude two major thigs o their packagig: a sloga ad a logo. These make their products easy to recogize ad remember. Now it s your tur to desig a package to promote your sack usig the sack bags provided. Desig your bag so that 7th graders will wat to choose your healthier, lower calorie, ad lower fat sack. After you preset your bags i the ext FLASH class, we will aouce the two best bags. These two bags from your class will go o display for the whole school to ejoy. HEALTHY staff will idetify ad otify you about the display locatio before the begiig of this class. Select the SPC or desigated studet to pass out 1-2 white bags ad 2 labels to each studet. Studets should use at least 1 label o their bag. Use the Sack Promotio Worksheet you worked o i the last FLASH sessio o page 41 for your sack bag label. The label for your sack should be placed o at least oe side of your bag. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-47

92 Before you start, write your ame o the bottom of the bag, ad the read the tips o pages 44 ad 45 o how to create a successful package promotio. Use these worksheets to develop your sloga, a logo ad the sellig poits for your sack. Moitor studets progress ad provide guid- ace as eeded. At the ed of the class, studets put their promotioal sack bags i their FLASH workbooks. TEACHER READS ALOUD: You have doe a woderful job i cre- atig your sack promotio bags. Now please place your sack bag iside your FLASH workbook. The SPCs will collect your FLASH workbook ad sack bag. You will get a chace to see your classmates sack bags i the ext FLASH sessio. Remid the studets that you will aouce the two best promotioal bags i the ext FLASH class ad that these bags will go o display cetrally i the school. You ca select the two best sack bags, you ca ask the HEALTHY staff to take care of the selectio, or you ca work together to select the two bags for cetral display. HEALTHY staff will help you with sack bag storage, if eeded. Collect ad store the FLASH studet work- books. Go to page T-49 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-48 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

93 Sessio 9: Desigig a Sack Promotio (Part 2) Goal: To desig a creative sack bag to promote a healthier sack. News Flash: Did you kow that most food advertisig is desiged to get you to eat more or to choose less healthy food? Ofte these foods have too may calories, too much fat, or both. Itroductio ad Istructios: I the last FLASH sessio, you developed a healthier ad tasty sack, worked o a label, ad developed sellig poits. I this FLASH sessio, you are goig to work o developig a promotioal bag for your sack. I order to ecourage 7th graders to choose your sack, you eed to thik about what will promote your sack to other studets. Your promotios should iclude some of the thigs big food compaies do whe they tell you about their product ad ecourage you to buy it. Oe way compaies promote their food is by cleverly packagig their product to look appealig. Compaies that have great success sellig their product usually iclude two major thigs o their packagig: a sloga ad a logo. These make their products easy to recogize ad remember. Now it s your tur to desig a package to promote your sack usig the sack bags provided. Desig your bag so that 7th graders will wat to choose your healthier, lower calorie, ad lower fat sack. After you preset your bags i the ext FLASH class, we will aouce the two best bags. These two bags from your class will go o display for the whole school to ejoy. Use the Sack Promotio Worksheet you worked o i the last FLASH sessio o page 41 for your sack bag label. The label for your sack should be placed o at least oe side of your bag. Before you start, write your ame o the bottom of the bag, ad the read the tips o pages 44 ad 45 o how to create a successful package promotio. Use these worksheets to develop your sloga, a logo ad the sellig poits for your sack. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 43

94 Sessio 9: Desigig a Sack Promotio (Part 2) #1 idetify your SLOGAN A SLOGAN is a special phrase or word. Your sloga should be catchy ad easy to remember. It should provide a positive feelig about your sack. For example, a sloga for milk could be I MOO for Milk, or for grapes could be Take a grape escape. #2 idetify your LOGO A LOGO is a easy-to-recogize picture or symbol. A logo ca remid people of your product or it ca simply be eye catchig. Some logos that you might kow are the HEALTHY logo or your school mascot. SLOGAN ad LOGO Worksheet 44 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

95 Sessio 9: Desigig a Sack Promotio (Part 2) #3 idetify the SELLiNG POiNTS of your product SELLING POINTS are the reasos that 7th graders should choose your sack. For example, sellig poits might iclude descriptios about its flavor or taste, the texture of the food, how good it is for a perso s health, or other reasos that they will ejoy this sack more tha a less healthy choice If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 45

96 46 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

97 Desigig a Sack Promotio (Part 2) Teacher FLASH Delivery Form for FLASH Module 3 Sessio 9 Teacher Name: For study use oly Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-49

98 T-50 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

99 Sessio 10: Desigig a Sack Promotio (Coclusio) Goals: To preset the sack promotioal bags. To lear what you are eatig ad see if you are makig better choices tha you were at the begiig of these sessios. Preparatio ad Materials: FLASH workbook with each studet s ame. Each studet should have a pe or pecil. Sack bags created i last week s sessio. Orgaize studets ito their same groups of 2-5 studets if you choose to have each group pick the best bag i the group ad preset their sack ad promotio pla to the class. If you chose to display the bags aroud the class, you ca orgaize the studets i the maer that works best for the activity ad classroom maagemet. See the istructios below for more details about your two display choices. Before the start of this class, HEALTHY staff will let you kow where the selected bags will be displayed i your school. Istructios to Teacher: Go to page T-53 ad eter the time of day you aouce the start of FLASH time to your class. Have studets get ito their groups. Optioal: Distribute FLASH workbooks ad promotioal bags. I this sessio studets will preset their work to each other, i additio to completig a self assessmet. Please work with the HEALTHY staff to select the promotioal bag display optio(s) below that will work best for your classroom: Display all the bags aroud the class ad have studets examie each other s work (similar to a art show). Tips for this optio: Have studets place their bag o their desk. The each group moves clockwise aroud the classroom ad views the bags from other groups. Have each group pick the best bag i the group ad preset their sack ad promotio pla to the class. Groups ca pick their represetative bag based o which sloga, logo, ad sellig poits they liked best. Agai, two of the best bag promotios will be selected ad displayed cetrally i your school. You ca select the two best sack bags, you ca ask the HEALTHY staff to take care of the selectio, or you ca work together to select the two bags. TEACHER READS ALOUD: Durig the last two FLASH classes, you have worked o creatig your sack bag promotios. Today we will share the results of your work. Discuss the sharig method you selected above ad tell the studets how you wat them to proceed with this activity. Aouce the ames of the two studets whose sack bags were selected for display i (isert the place that they HEALTHY staff said the bags will go o display). Proceed with display/presetatios, but be sure to leave 15 miutes at the ed for the self-assessmet. TEACHER READS ALOUD: Now tur to page 49. Remember this? You are ow goig to do this activity agai. O page 49 you will see a place settig surrouded by differet types of food. Read the directios o page 48 ad make your best guess about the umber of times that you eat each of the foods show o page 49 durig a typical week. For each food pictured, write a umber i the rig that represets the umber of times you eat that food durig a typical week. There are examples give for what you ca write: 7 iside the colored rig ext to the food meas you eat it about oce a This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-51

100 day (or more ofte). 3 iside the colored rig ext to the food meas you eat it oly a few times a week. 0 iside the colored rig ext to the food meas it is somethig you hardly ever eat. Whe you are fiished, add up your totals for the differet colors ad write them i the three large rigs. Moitor studets progress, ad whe you see them writig their aswers, TEACHER READS ALOUD: Do you otice ay chages betwee where you were i sessio 1 ad where you are ow? Teacher ca call o a few studets to dis- cuss this. Durig these FLASH sessios, you have become more aware of the calories ad fat i food, ad you have worked o fidig healthier food i ad out of school. Now we will collect your FLASH work- books. Great job with these FLASH sessios. You ca choose to keep the remaiig bags o display i the class for a week or two or retur the bags to the studets to take home. The studets whose bags will go o cetral display will have their bags retured to them. Collect ad store the FLASH studet workbooks. Tur to page T-53 ad eter the time of day the class completes all tasks related to FLASH. Also idicate if you ecoutered ay barriers deliverig this sessio. T-52 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

101 Goals: Sessio 10: Desigig a Sack Promotio (Coclusio) Goals: To preset the sack promotioal bags. To lear what you are eatig ad see if you are makig better choices tha you were at the begiig of these sessios. Itroductio: Durig the last two FLASH classes, you have worked o creatig your sack bag promotios. Today you will share the results of your work ad the two best promotioal bags will be aouced. These two bags will go o display for the whole school. Now tur to pages 48 ad 49. Remember this? You are ow goig to do this activity agai. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 47

102 Sessio 10: Desigig a Sack Promotio (Coclusio) Thik back over the last week about what you ate o week days ad o the weeked. Make your best guess about the umber of days you ate each of these foods durig a typical week. For example, you might write: 7 iside the colored rig ext to the food if you eat it oce a day (or more ofte). 3 iside the colored rig ext to the food if you eat it oly a few times a week. 0 iside the colored rig ext to the food if it is somethig you hardly ever or ever eat. GREEN: These foods are geerally healthier choices. Whe eate i the recommeded servig size, they are low i calories ad fat. RED: These foods are high i calories from sugar or fat. Foods high i fat ad/or sugar usually are ot the healthiest choices. Eatig these foods oce i a while i small amouts ca be OK. Eatig too much of these foods may cause you to gai extra weight. YELLOW: These foods ca be more healthy or less healthy depedig o how they are made. For example, the words extra crispy ad deep fried are clues that a simple, utritious food, like a piece of chicke or a potato, has bee made much higher i calories ad fat tha your body eeds. Aother way that a food ca be made higher i calories ad fat has to do with the extras that get added o top of them like whe you add extra cheese sauce or regular creamy rach dressig. I geeral, GREEN foods are healthier tha RED foods, ad YELLOW foods ca be more healthy or less healthy depedig o how they are made. Durig these FLASH sessios you became more aware of the calories ad fat i food. The goal was to fid healthier fast food ad sacks that you like, ad teach this to each other. How did you do? Now cout up your totals for the three differet colors ad write them i the matchig colored rigs i the ceter of the page. Whe you are doe, compare your aswers with your resposes o page 5 of your workbook. 48 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

103 Sadwich Popcor Chocolate cady bar Veggie burrito Regular soda or fruit flavored drik Cookie or cake Fruits Cady Vegetables Grilled fast food sadwich Super-sized fast food sadwich Nacho chips or Frech fries with or without toppigs Low calorie sack package 1% or ofat (skim) milk Fried chicke If you fiish early, tur to pages 53 to 58 i the back of your workbook to do the bous FLASH activities. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 49

104 50 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

105 Desigig a Sack Promotio (Coclusio) Teacher FLASH Delivery Form for FLASH Module 3 Sessio 10 Teacher Name: For study use oly Field Ceter ID: School ID: Classroom ID: Sessio delivered: No explai: Yes cotiue STOP Date: / / Time started: : AM Time eded: : AM PM PM Did you ecouter ay barriers or problems durig delivery of this FLASH sessio? No Yes Check all that apply. ot eough time to complete the activity disruptive studet behavior studet cofusio over istructios teacher cofusio over istructios iadequate materials to do activity laguage or grammar (commuicatios) issues school wide iterruptio, e.g., fire drill, aoucemet other explai: This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. T-53

106 T-54 This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

107 Questios ad Aswers About Diabetes 1. What is diabetes? A perso who has diabetes has too much glucose (GLOO-kose) i their blood. Glucose is a kid of sugar that comes from the food we eat ad is made by our liver ad muscles. The glucose i our blood travels to all parts of our body to give our cells eergy. We eed glucose to thik, exercise, ad fuctio. However, whe there is too much glucose i the blood, it is uhealthy. 2. What causes diabetes? Certai chemicals i the body called hormoes help cotrol the level of glucose i the blood. The most importat hormoe that regulates glucose is isuli (IN-suh-li), which is made i a orga called the pacreas (PAN-kree-as). Isuli helps glucose get ito the body s cells. The our cells chage glucose ito the eergy we eed. If our body does t make eough isuli, or if the isuli does t work the way it should, glucose ca t get ito our cells. Whe this happes, glucose stays i the blood, ad blood glucose levels get too high. Diabetes is diagosed by a test that shows a high sugar level i a perso s blood. 3. What are the differet types of diabetes? There are two major types of diabetes, called type 1 diabetes ad type 2 diabetes. Type 1 diabetes occurs whe the pacreas stops makig isuli. Without isuli, the body ca t keep the amout of glucose i the blood withi the ormal rage. Type 1 diabetes is treated by puttig isuli back i the body with isuli shots or by usig a isuli pump. Type 1 diabetes caot be preveted. Type 2 diabetes is more commo tha type 1 i adults, but i kids it is less commo tha type 1 diabetes. I type 2 diabetes, the pacreas still makes isuli, but the isuli does ot work well i the cells of the body. Some people with type 2 diabetes ca be treated ad eve cured by losig weight, eatig healthy foods, ad beig active. Others with type 2 diabetes may eed pills or isuli shots to lower the glucose level i their blood. 4. Why do people get type 2 diabetes? Doctors do ot kow all of the reasos that people get type 2 diabetes. They do kow that beig overweight icreases the chace of developig type 2 diabetes. Childre ad tees become overweight by eatig too much food (especially juk food, cady, ad sweeteed driks) ad ot gettig eough physical activity. Diabetes seems to ru i families, so havig a family member with type 2 diabetes makes someoe more likely to develop it. Some racial ad ethic groups have a greater chace of developig type 2 diabetes, such as Africa Americas, America Idias, Asia Americas, Hispaics ad Latios, ad Pacific Isladers. Childre ad tees ca develop type 2 diabetes if they become overweight ad eat too may uhealthy foods. You ca prevet type 2 diabetes by keepig your body weight i a healthy rage, eatig healthy foods, ad gettig regular physical activity. This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs

108 5. What are the best ways to prevet type 2 diabetes? Be physically active for at least 30 to 60 miutes each day. Drik water! If you wat somethig to drik, choose water. If you wat somethig sweet, choose driks that do t cotai added sugar istead of driks that are high i sugar. A small glass of 100% fruit juice cotais atural sugars, but also cotais vitamis that are good for you. Drikig regular soda (soft driks), added-sugar fruit puch, ad eve sports driks may icrease your chaces of gaiig extra weight that ca cause type 2 diabetes. So, if you are thikig about drikig soda, do t drik it every day ad whe you wat soda, try a diet soda istead. Eat healthy foods like: Fresh fruits ad vegetables from every color of the raibow. Whole grai foods like whole wheat bread, brow rice, ad oatmeal. Nofat or 1% milk ad dairy products like cheese, cottage cheese, ad yogurt. Meat, chicke, ad turkey without extra fat or ski, plus fish ad beas these foods are high i protei. Baked foods istead of fried foods. Fats that keep your heart healthy, like raw uts, olives, ad vegetable oil butter ad other fats from 4-legged aimals are ot as healthy. Do t overeat you ca have too much of a good thig! 6. What are the basics of weight loss ad weight gai? If you take i less food tha your body eeds for eergy, you will lose weight. The amout of eergy you eed depeds o how active you are the more activity, the more eergy you bur. Beig active, eatig smaller amouts of food, ad eatig fewer sweet or fatty foods ca help overweight childre ad tees lose weight i a healthy way. It is best to eat food i smaller portios throughout the day, icludig breakfast, luch, ad dier, ad have a couple of sacks like fruit, whole grai bagels, or vegetables. This way you will have eough eergy all day ad you wo t get too hugry. 7. Are there ay foods or driks to avoid? Everyoe likes the taste of sweet foods. Small amouts of foods that cotai sugar ca be part of healthy eatig. Added-sugar foods iclude soda (soft driks), fruit-flavored driks, ad cady. If you choose to eat foods that have added sugar, just have a small amout at the ed of a healthy meal. Istead of these dessert foods such as cakes, muffis, pies, cookies, ad ice cream try eatig a piece of fruit if you are still hugry after a meal. 8. Where ca I get more iformatio? For more iformatio about type 2 diabetes, check out these Web sites: (Natioal Istitute of Diabetes ad Digestive ad Kidey Diseases) (America Diabetes Associatio) (Natioal Diabetes Educatio Program) For more iformatio about utritio, activity, ad health: (NIH Office of Sciece Educatio, middle school curriculum supplemets) This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs.

109 FALLeN LeTTeRS FLASH BONUS ACTIVITIES Istructios: Each letter below appears i the correct colum, but ot i the right order. Put the letters back ito the colum i the right order ad you will build words that ask a questio about how you eat.? I T S F O M H T U L U A R A H Y O F O Y H H A C C E Y O G O R C E N L E K I N D A O D SCRAMbLeD TILeS The letters o the tiles are i the right order, but the tiles are mixed up. Rearrage the tiles to reveal the message. B E T H O U E A T F O R S T O P I N K E Y This material is the property of the HEALTHY study group. It may ot be used, distributed, or reproduced for ay purpose urelated to study group programs. 53