Dairy for Every Body

Transcription

1 Dairy for Every Body Unit Facilitator s Guide Length of Lesson: 45 minutes 1 hour Unit Objectives As a result of this lesson, individuals will: Understand that dairy foods are an important part of a healthy diet, consistent with MyPlate guidelines. Identify ways to save food dollars using foods from the dairy group by planning, purchasing and preparing carefully. Store dairy products properly according to food safety guidelines. Participate in at least 30 minutes of moderate physical activity every day. Evaluation Healthy Choices for Every Body involves teaching numerous lessons over a period of time. Participants should be evaluated using the Kentucky Nutrition Education Program Reporting System (WebNEERS) Data Entry Forms before the first lesson, after the seven required lessons are completed, and upon graduation from the program. Entry/exit forms used to collect data include Client Enrollment Form, Client s 24-Hour Diet Recall, Behavior Checklist and Kentucky Specific Additional Questions.

2 Planning Checklists Materials List Presentation Materials: Dairy for Every Body (available in English and Spanish) for flipchart or projector/laptop set-up Icebreaker supplies (will vary depending on activity selected) Food Demonstration food, supplies and materials (will vary depending on recipe selected) Activity supplies: Nutrient comparison cards for calcium-rich foods Samples of a variety of milk: whole, 2% low-fat, skim, super skim, 1% lowfat, reconstituted nonfat dry milk, and one-half liquid milk mixed with one-half reconstituted nonfat dry milk, sampling cups Handouts/Publications (available in English and Spanish): NEP 206: Dairy for Every Body: Got Your Dairy Today? NEP 206A: Dairy for Every Body: Stretch Your Dairy Dollars NEP 206B: Dairy for Every Body: Boning Up on Calcium NEP 206C: Dairy for Every Body: When Dairy Won t Do Selected food demonstration recipe Fruit and Yogurt Parfait Prior to Lesson Check the 24-Hour Food Recall Record and the nutrition analysis. Does the participant s diet indicate certain food groups or key nutrients that need emphasis? Are there overweight or underweight family members? Do the family members exhibit signs of good health? Ask if the participant or any of their children are enrolled in the Women, Infants, and Children Program (WIC). If yes, find out which health risk factors qualified each participant for the program. Check the participant s progress records to note any questions or confusing concepts from the previous lesson that should be reviewed. Review the NEP publication for the lesson. Refer to the curriculum guide for additional background reading to develop additional understanding of the topic. Select an icebreaker activity from the curriculum guide and gather supplies and materials needed for the activity. For the Dairy for Every Body unit the following icebreakers are suggested: What s in the Bag? You Are What You Eat Criss-Cross Cow D-IQ Select a recipe to demonstrate from the curriculum guide and gather food, supplies and tools needed for the food demonstration. Set up the food demonstration station before beginning the lesson. For the Dairy for Every Body unit, the following recipes are suggested: Fruit and Yogurt Parfait (pictured at left) Yogurt Fruit Smoothie Fruity Cheesy Roll-Up Snacks Select a physical activity tip from the curriculum guide to share with the group. Copy all printed materials listed above. Remember to also print the recipe for the food dish that is being demonstrated that day. Gather teaching activity supplies listed above. Arrive at the facility early and set up the meeting space. No special meeting facilities are needed to conduct this lesson; however, a work table will be needed to present the food demonstration.

3 Presenting the Unit Lesson Introduction & Icebreaker Welcome everyone to the class. Introduce yourself and explain your position with the Nutrition Education Program. If you have presented before, review the previous lesson and ask if there are questions. Ask if anyone tried anything new as a result of the last class. Explain that dairy will be the topic for the day. Tell participants the class will focus on: Making healthy food choices for their family. Planning and preparing meals that include protein according to MyPlate guidelines. Storing dairy products safely to avoid foodborne illness. Discussing how participants can add 30 minutes of moderate physical activity every day. Introduce the icebreaker activity and give directions to the group. Conduct the icebreaker, then transition to the lesson. Major Points & Learning Activities NOTE: Use a flip chart or the PowerPoint presentation as a visual aid during teaching to explain these major concepts related to the lesson objectives: Explain that dairy foods are an important part of a healthy diet, consistent with MyPlate guidelines. Calcium is an important nutrient needed throughout life. It is especially important for building bones and teeth, and for keeping both strong. If children do not get enough calcium in their diet, their bones may not develop properly. If adults do not get enough calcium in their diet over a period of years, their bones may break easily and become deformed when they get older. The body uses calcium every day. Nerves, blood, the heart and muscles couldn t do their job normally without calcium. It is important to eat foods high in calcium daily to replace lost calcium. It is difficult to get enough calcium without including foods from the dairy group in the diet. ACTIVITY: Ask participants to take part in a milk taste test. Without identifying the product, provide a sample of different types of milk (e.g., whole milk, 2% low-fat milk, skim milk, super skim milk, 1% milk, reconstituted nonfat dry milk, one-half liquid milk mixed with one-half reconstituted nonfat dry milk). Have the participants match the product with the taste. Discuss their reactions, and match up the correct pairs. Ask if participants would be willing to try lower fat milk. Identify ways to save food dollars using foods from the dairy group by planning, purchasing and preparing carefully. Milk in all forms is the best source of calcium in the diet. Other foods from the dairy group, such as cheese, cottage cheese, ice cream, puddings and custards made from milk, can be substituted to meet calcium needs. However, very large amounts of some of these foods would have to be eaten to equal the amount of calcium in 1 cup of milk. For this reason, typical portion sizes for these foods only count as part of a milk serving. Calcium-rich vegetables are broccoli and some leafy, green vegetables such as collards, kale, mustard greens and turnip greens. Fruits are not a good source of calcium, except as fortified juices. Canned fish with bones, such as sardines or mackerel, is a good source of calcium; cooked dry beans are also a good source of calcium.

4 TEACHING AID: Use nutrient comparison cards to discuss calcium content of various foods. ACTIVITY: Discuss with participants ways they use milk and milk products in their diet. If a participant does not drink milk, ask for examples of ways to use it in cooking. For a high-calcium diet, follow these rules: 1. Cook with milk and cheese. 2. Include milk as a beverage in family meals. 3. Include cooked or raw dark, leafy greens in family meals. 4. Choose calcium-rich snacks and desserts. When cooking with milk, cheese or yogurt, heat slowly on low heat. Choose low-fat and skim-milk dairy products to reduce calories. It is more economical to buy cheese in blocks and make your own cheese spreads. Explain how to store dairy products properly safely to avoid foodborne illness. Proper storage of dairy products is important. Cover or wrap dairy foods for longer life. Do not leave them unrefrigerated or unwrapped for long periods of time. Cheese will keep longer in the freezer. Always check dairy products for mold before using them. If mold is found, trim the cheese back one inch from the mold before eating. FOOD DEMONSTRATION: Select one of the recommended food demonstration recipes that best meets the needs of the participants. During the presentation, reinforce the main ideas of the lesson the importance of eating low-fat dairy foods, examples of good sources of calcium from a variety of food items, ways to add calcium to the diet by using a variety of techniques and the importance of addressing food safety issues. Encourage participants to be involved by asking volunteers to cut, measure and mix ingredients. PHYSICAL ACTIVITY TIP: Remind participants they need 30 minutes of moderate physical activity every day. Share the selected physical activity tip of the day. Lesson Review At the conclusion of the lesson, ask participants, what are the take-home messages from today s lesson? Specifically remind participants that: Dairy and calcium-rich foods are part of a healthy diet. MyPlate guidelines recommend specific quantities of low-fat dairy to include in meals. It is recommended to store dairy foods in the refrigerator within 2 hours of setting them out. 30 minutes of moderate physical activity is encouraged each day. Ask participants if they have questions or if anything should be explained further. Ask participants to talk about what they will try at home based on what they learned during the lesson.

5 After the Program Reflection If the concepts and information presented seemed to confuse participants follow up with them and make a note on the participant s progress report of key concepts to review during the next session. Document strengths and weaknesses of the program for future improvements. Use questions from participants to assess your teaching and lessons and work to improving discussions and teaching concepts more clearly. Note additional needs, props and other items needed for future lessons. Incorporate participant ideas to improve future presentations. Author(s): Brooke Jenkins-Howard, MS Copyright 2015 for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability or national origin. Revised 2015.