From Your Agency to Your Client s Table. Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1

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1 From Your Agency to Your Client s Table Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1

2 Class Overview The importance of building a HEALTHY PLATE Objections your clients may have with the food available to them Taking a different approach with clients to help increase produce consumption Engage clients with new recipe ideas and food demos 2

3 Our Nutrition Philosophy Help people reduce the risk of obesity and related illnesses. Understand that most know that fruits and veggies are healthy, but don t know how to prepare them. Focus on minimal nutrition information, more preparation and tasting. 3

4 Heathy Plate, Heathy Client What s in it for them? Prevent or help with chronic diseases such as diabetes, high blood pressure, and heart disease. Help maintain a healthy weight. Improve digestion. More energy throughout the day. Improve mood. 4

5 Obesity in America Among Non-Hispanic Black Adults Among Hispanic Adults Among Non-Hispanic White Adults Source: prevalence-maps 5

6 The Weight of the Nation Video Obesity in America 6

7 The Silent Effects of Hunger Could our clients be at risk? Memory loss Stress Depression/sadness 7

8 Effects of Hunger on our Young Clients 8

9 9

10 How to Build a Heathy Meal Using MyPlate Model Include foods from all food groups: vegetables, fruits, grains, protein foods, and dairy products. Fill half of your plate with fruits or vegetables Make at least half of your grains whole. Vary your protein food choices. 10

11 Why should our clients be consuming five servings of fruits & veggies daily? Packed with nutrients, minerals, vitamins, and fiber reduces the risk of heart disease, obesity, and diabetes. protects against certain types of cancers. lowers blood pressure and reduces blood cholesterol levels protects immune system 11

12 Why choose whole grains over refined grains? Important source of vitamins, nutrients, and dietary fiber. May help reduce blood cholesterol levels, lower risk of heart disease, obesity, and diabetes. Fiber is important for proper digestion, and provides a feeling of fullness. 12

13 What variety of protein can we suggest to our clients? Meat Poultry Fish Beans & peas Eggs Nuts & seeds Cheese Soy products 13

14 Cut back on foods high in fats, salt, and added sugars. Whenever possible, bake dishes instead of frying Use fresh or dried herbs in place of salt Keep processed/packaged foods to a minimum Replace sweetened beverages with spa water 14

15 Are We Consuming Too Many Calories??? How much fat and sugar are we actually consuming??? Chocolate Malt Shake Calories 1,020 Fat 28g Sugar 147g 7 tbsp. of fat, tbsp. of sugar 15

16 Smoothie Time! 16

17 Working Around Your Clients Objections with the Food Available Be understanding with their health issues and concerns. Know that some may have limited strength to prepare certain foods. Be sensitive of other cultures and backgrounds. Consider the time/space they have available. Try to engage in new recipe ideas. 17

18 How can we better assist these clients? These vegetables that I receive are too hard on my teeth I'm worried about too much salt in the canned food This is too much leafy greens for just myself I share a small refrigerator, so I don t have the space for all this food 18

19 How can we better assist these clients? I have never seen this food item before, so I don t want it Can you give me ideas with what to do with these canned beans My kids like the taste of whole milk, but you always have low-fat milk I didn t grow up eating whole wheat bread 19

20 Anatomy of a Tip Card Explains variety, storage, and health benefits Simple nutrition tips Low cost easy recipe 20

21 Activity! 21

22 Now You Are the Client!!! Scenario: You have just left a Food Pantry, and need to come up with a dish for you and your family with your mystery items. Use these two food items along with what your client may already have at home. Try to keep MyPlate in mind. 22

23 Review The importance of building a healthy plate Clearer understanding of a balanced meal Being sensitive with our clients Benefits of consuming more produce Addressing objections to better assist our clients 23

24 We hope you enjoyed this training! 24

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