Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eating Smart Being Active 2017: Lesson 4 Fruits & Veggies: Half Your Plate 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 Welcome participants and review last lesson: How to save money by planning, making shopping lists, and using unit pricing Distribute laminated back page of Plan, Shop, $ave worksheet Ask participants to discuss with partner how they planned meals and saved money Anchor Explain that today s lesson will be about fruits and vegetables. Distribute current grocery store flyers to each participant: Ask participants to share with a partner which fruits and vegetables on sale in the flyer they would buy. Ask for volunteers to share with group. Time goal: 4 minutes Add Save money Display visual #1 Save Money Share different ways to save money on fruits and vegetables While discussing in-season fruit, pass around list of seasonal fruits and vegetables for your area for participants to view. Apply Saving money Ask participants to partner share which money saving tips they already do and which they
would like to try. Ask for volunteers to share with group. Time goal: 3 minutes Add Why do we need fruits and vegetables Distribute worksheet Fruits & Veggies: Half Your Plate: Use page 1 to discuss why eating fruits and vegetables is important Point to fruit and vegetables section on the MyPlate poster Discuss the importance of eating a variety of fruits and vegetables: Ask participants to name fruits and vegetables that are different colors Use fruit and vegetable cards from the activity bin to display visuals of different colored produce Add - MyPlate Display visual #2 MyPlate: Point out each food group on poster Apply Make half your plate fruits and vegetables Direct participants to page 2 of their worksheet: Ask participants to find a new partner and work to add fruits and vegetables to these meals and snacks Ask for volunteers to share Add Keep fruits and veggies safe Display visual #3 Keep Food Safe: Discuss how to keep fruits and vegetables safe to eat Pass around pictures of raw sprouts from the activity bin: Explain the hazards of eating raw sprouts Apply Let s Be Active Encourage all to join at a level that is comfortable: Remind group that participation is voluntary. You hope they will choose to be active
Everybody works at different levels and that any physical activity is good activity 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 Boxing Bag (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): Chairs Stands 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: 10-20 minutes Apply Mobile App (Optional) Ask participants to open the ESBA mobile app: Guide participants through adding the activity to their tracker Ask participants what questions they have Apply Let s Cook! Cover basic food safety with participants: Wash hands or use hand sanitizer Pull back and restrain long hair Choose a recipe that best suits your time, space, and population, or the recipe that participants have chosen from the previous lesson: Distribute copies of the recipe to participants Read recipe to participants and ask for allergies or food issues with the ingredients
Allow participants to take part in the recipe preparation Emphasize the skills learned in previous ESBA lessons Invite participants to taste recipe once completed *List recipe used in comment section Time goal: 10-15 minutes Apply Mobile App (Optional) Return to the ESBA mobile app: Lead participants through how to find today s recipe on the app Ask participants what questions they have Add Including more fruit & veg Discuss different ways to include fruits and vegetables in every meal and snack Add Let s talk juice Discuss topics related to fruit juice: Choose whole fruit instead of juice Make smoothies from whole fruit Choose 100% juice Do not drink unpasteurized juice Drink water often Parenting Tip* - Discuss guidelines for giving juice to children Use measuring cups from the activity bin to visually display the serving size recommended for children *Skip if no participants have children under 18 Time goal: 3-8 minutes Apply Create a meal *Use this activity option during months when farmers markets are not open Distribute fruit and vegetables pictures and writing utensils to participants: Ask students to work with a partner to create a meal or snack from the vegetable pictures and grocery store flyers Have participant s write or draw the meal on page 3 of their worksheet and circle the fruits and vegetables Ask for volunteers to share their meals Ask participants to share what they find difficult about making half their plates fruits or vegetables Time goal: 7-9 minutes
Add Shop at farmers markets *Use this option during months when markets are open. If not, use Create a Meal activity instead Distribute Shopping at Farmers Market handout: Discuss why shopping at farmers markets can be beneficial and cost effective Highlight tips for shopping at farmers markets Explain that many local farmers markets accept EBT cards: Review how to use EBT at famers markets and where to get help if needed Discuss tips for shopping at farmer s markets Have location and information of local markets that accept EBTavailable- put on second page of the Shop at Farmers Market handout prior to lesson. Time goal: 5-7 minutes Review Distribute Fruits & Veggies: Half Your Plate Handout: Ask participants to follow along on the handout to review the lesson: Encourage them to underline or circle any points they found useful Distribute produce brush incentive to participants. Time goal: 3 minutes Away Let s Take Action Ask participants to complete the sentences on the last page of the worksheet: To eat more fresh fruits and veggies I will... To have more variety of fruits and veggies I will I will be more physically active this week by... Write day/time of next lesson Preview next lesson about breads and cereals. Share recipe options for the next lesson and ask participants which recipe they would like to prepare. Ask what questions participants have. Close class and thank everyone for participating.
Additional Activity *Use only after all core content is covered Seasonal fruits and vegetables (8 minutes) Juice comparison activity (8 minutes) Materials and Supplies 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 253-445-4529 if you have any questions about the completion of this form.