If adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.

Transcription

1 Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eating Smart Being Active 2017: Lesson 8 Make a Change Educator Self-Assessment Supervisor Assessment Fidelity Team Assessment Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson: Start Time: End Time: Program Setting (classroom/grade, food bank, clinic etc.): Your review about this session is important. Your description of how the lesson was taught, in relation to the written curriculum, will help us strengthen our program. Please consider each part of the lesson below and indicate if you presented it using yes or no in the space provided. If no, details about why and how you adapted the lesson are important to continuous program improvement. Please complete the assessment tool by the end of the next working day from when lesson was taught. Welcome & Reflect Yes No Comments and/or Changes Welcome participants and review last lesson: Building and maintaining strong bones Distribute laminated back page of Build Strong Bones worksheet: Ask participants to talk with a partner about what foods high in calcium they tried last week and if they were physically active Anchor Yes No Comments and/or Changes Explain that today s lesson is about making healthy choices by reducing fat, sugar, and salt. Ask participants to share what they do when their children ask for fast food, sugary drinks, and candies: If no participants have children, ask participants to discuss how they decide what to order when eating out Time goal: 3-5 minutes Add Not all fats are the same Yes No Comments and/or Changes Display visual #1 Fat Explain different types of fat and where they are found: o Monounsaturated o Polyunsaturated o Trans fats Important to remember some are better for health than others: Distribute labels from the trans-fat vs. nontrans-fat bag to participants: Use visual #1 to discuss trans fat

2 Ask for participants to share which foods contain trans-fats and which do not Use visual #1 to discuss mono and polyunsaturated fats: Encourage use of these fats Discuss ways to decrease fats in the diet Time goal: 5-10 minutes Apply Instead of, choose Yes No Comments and/or Changes Distribute worksheet Make a Change Ask participants to work in pairs to complete the activity on page 1 Invite participants to share Share ideas from lesson if no participants volunteer Apply My fast food meal Yes No Comments and/or Changes Ask participants to choose three foods from a fast food restaurant where they might eat and write them on page 2 of their worksheet: Ask participants to write the grams of fat in each item in the column next to the food. Distribute plastic bags with pom-poms and plastic cup to each person: Explain that each pom-pom represents 1 gram of fat Have participants count out how many grams of fat were in their meal and put that number of pom-poms in their cup Ask for volunteers to share their meal and total grams of fat Review the recommendation for fat of 65 grams a day The number of pom-poms left in their bags is how much fat they have left for the rest of the day Invite participants to share Ask participants to re-look at their menus and find options that are lower in fat: Invite participants to share what they find Time goal: minutes Apply Let s Be Active Yes No Comments and/or Changes Encourage all to join at a level that is comfortable: Remind group that participation is voluntary and you hope they will choose to be active. Everybody works at different levels and that any physical activity is good activity.

3 Aerobic activity: Option A Walk Indoors DVD (15 min minimum) Aerobic activity: Option B Cardio pyramid with warm-up (7-8 minutes) Display visuals Warm-Up and Cardio Pyramid o Warm up (2-3 minutes) o Cardio Pyramid with added intensity and Reverse Kayak Lunges (5 minutes) Point to visual and demonstrate each activity before warm up and pyramid Face away from participants during the cardio activity so they can easily follow Muscle Strengthening (2-4 minutes): Leg Lunges Demonstrate as you explain them to the participants Show participants on your own leg where they should feel the effort Face towards participants during the strengthening activity to make sure they are doing it correctly Cool down (1 minute): Lead participants through a reach for the sky stretch Allow participants a water break Time goal: minutes Apply Mobile App (Optional) Yes No Comments and/or Changes Ask participants to open the ESBA mobile app: Guide participants through adding the activity to their tracker Ask participants what questions they have Time goal: 2 minutes Apply Let s Cook! Yes No Comments and/or Changes Cover basic food preparations safety with participants: Wash hands or use hand sanitizer Pull back and restrain long hair Choose a recipe that best suits your time, space, or the recipe that participants have chosen from the previous lesson: Distribute copies of the recipe to participants Read recipe aloud to participants and ask for allergies or food issues with the ingredients. Invite participants to participate in the recipe preparation:

4 Emphasize skills learned in ESBA lessons Invite participants to taste recipe once completed *List recipe used in comment section Time goal: 5-10 minutes Apply Mobile App (Optional) Yes No Comments and/or Changes Return to the ESBA mobile app: Lead participants through how to find today s recipe on the app Ask participants what questions they have Time goal: 2 minutes Add and Apply Why limit sugar Yes No Comments and/or Changes Display visual #2 Sugar Use visual to explain why it is important to limit sugar Display visual #3 Salt Hand out food labels to participants: Point out where to find sugar and added sugar on the nutrition label Ask for participants to share how much sugar is in their food label Apply Scoop on soft drinks Yes No Comments and/or Changes Introduce the concept that sodas, juice, coffees, and other sweetened drinks have a lot of added sugar: Display varying sized soft drink pictures and bags with matching teaspoons of sugar Ask participants to fill in the bottom of page 2 in their workbooks with the teaspoons of sugar per size soft drink Ask participants to share their thoughts on these visuals and activity Emphasize choosing water often: Emphasize that water has no added sugar or calories Time goal: 8 minutes Apply Flavored water tasting Yes No Comments and/or Changes Serve cold, flavored water made prior to class and invite participants to taste it: Ask participants to share their thoughts on the water Refer to visual #2 and discuss other ways to reduce sugar intake. Time goal: 7 minutes Add and Apply Why limit salt? Yes No Comments and/or Changes Explain that foods high in salt contain sodium:

5 Sodium may cause increases in blood pressure and risk for heart disease Show teaspoon from activity bin: Explain the recommendation for most adults is no more than 2,300 milligrams of sodium a day This amount Is about 1 teaspoon of table salt Display visual #3 Salt Use visual to show participants where to find sodium on the nutrition label Hand out food labels for soups, canned vegetables, and condiments to participants: Ask participants to find the sodium for one serving of their item Ask them to write the name of the product, the amount of sodium, and the % DV on page 3 of their worksheet Ask for volunteers to share their food items and the amount of sodium they contain Discuss ways to reduce salt intake in a daily diet. Time goal: 7 minutes Review Yes No Comments and/or Changes Distribute Make a Change Handout Ask participants to follow along on the handout to review the lesson: Encourage participants to underline or circle any points they found useful Distribute measuring spoons incentive to participants: Explain that these can be used to measure the amount of extra salt, sugar, and fat added to foods Time goal: 3 minutes Away Let s Take Action Yes No Comments and/or Changes Ask participants to complete the sentences on the last page of the worksheet: One thing I ll do to reduce fat, sugar or salt... How I ll be active this week... Write day/time of next lesson on line provided... Preview next lesson-celebrate! Share recipe options for the next lesson and ask participants which recipe they would like to prepare. Ask what questions participants have.

6 Close class and thank everyone for participating. Additional Activity *Use only after all core content is covered Yes No Comments and/or Changes Cut the fat, sugar, and salt (5 minutes) Materials and Supplies Yes No Comments and/or Changes Used Materials and supplies - Visual Aids - Posters - Teaching Supplies Please respond to the following questions. It s important we know the successes and challenges of the lessons you teach. 1. What went well? 2. What challenges did you have? 3. What timing issues did you face? 4. Other (Please add any other remarks or feedback you have) Please contact Maggie Grate at maggie.grate@wsu.edu or at if you have any questions about the completion of this form.