Training Paraprofessionals (Beef Presentation)


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Presentation designed to train paraprofessionals on how to teach about types of cattle, cuts of beef, and health benefits of beef to a 3rd-grade audience. The lesson includes a brief background of presentation, measurable objectives, teaching points, activities and visual aids for each teaching points, evaluation instrument for both paraprofessionals and target audience, and techniques for teaching lessons.

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Training Paraprofessionals (Beef Presentation)

  2. 2. Background <ul><li>Audience: mainly 3 rd graders </li></ul><ul><li>Number of audience members: 25-30 </li></ul><ul><li>Topic: beef (breeds of cattle, areas on cattle used for meat production, beef nutrition) </li></ul><ul><li>Location: South Texas Farm & Ranch Show </li></ul>
  3. 3. Forming Objectives <ul><li>Choose topic(s) to be covered </li></ul><ul><li>Establish goals before presentation </li></ul><ul><ul><li>What is the purpose of our presentation? What do we want audience members to get out of our presentation? </li></ul></ul><ul><li>Create presentation with goal in mind </li></ul><ul><li>Review presentation and established goal to form objectives </li></ul><ul><ul><li>What do we want them to specifically learn and remember in order to support and accomplish the goal? </li></ul></ul><ul><li>Create a tool to be able to measure the objectives </li></ul><ul><ul><li>Example: a quiz or activity </li></ul></ul>
  4. 4. Forming Objectives - Beef Presentation Example <ul><li>TOPIC: Beef </li></ul><ul><li>GOAL: We want 3 rd graders to learn about beef, particularly some types of breeds of cattle, cuts and locations, and nutritional information on beef </li></ul><ul><li>PRESENTATION: Make presentation with information necessary to educate 3 rd graders </li></ul><ul><ul><li>Make it easy to follow and organized, provide visuals to aid learning, cover topics with enough, but not too much detail </li></ul></ul><ul><li>OBJECTIVES: Review the presentation and choose important points covered that are relevant to the goal </li></ul><ul><li>MEASURING OBJECTIVES: Make a tool that can measure the objectives and determine if the goal has been achieved </li></ul><ul><ul><li>Example: Make a quiz that includes the objectives and have audience members complete it at the end of the presentation </li></ul></ul>
  5. 5. Some Sample Objectives for this Topic <ul><li>Questions to measure objectives: </li></ul><ul><ul><ul><li>What is one type of cattle breed we talked about today? </li></ul></ul></ul><ul><ul><ul><li>What type of cattle is the mascot for the University of Texas in Austin? </li></ul></ul></ul><ul><ul><ul><li>What type of cut we get from the brisket area of cattle? </li></ul></ul></ul><ul><li>Distribute a quiz or carry out an activity at the end that will include these objectives </li></ul><ul><ul><li>Will discuss later in “Evaluation for Target Audience” slide </li></ul></ul>
  6. 6. Teaching Points for Beef Presentation <ul><li>Start out with an… </li></ul><ul><ul><li>INTRODUCTION </li></ul></ul><ul><ul><ul><li>State your name, organization affiliated with (Texas Cooperative Extension) </li></ul></ul></ul><ul><ul><ul><li>State the Topic: Beef (different types of beef, what area it comes from on cattle, and how it all affects you nutritionally) </li></ul></ul></ul>
  7. 7. Teaching Points for Beef Presentation <ul><li>BREEDS </li></ul><ul><ul><li>You probably see different breeds driving past ranches or farms </li></ul></ul><ul><ul><ul><li>Brahman (show picture) </li></ul></ul></ul><ul><ul><ul><ul><li>Explain what it is known for </li></ul></ul></ul></ul><ul><ul><ul><li>Charolais (show picture) </li></ul></ul></ul><ul><ul><ul><ul><li>Explain what it is known for </li></ul></ul></ul></ul><ul><ul><ul><li>The Santa Gertrudis (show picture) </li></ul></ul></ul><ul><ul><ul><ul><li>Explain what it is known for </li></ul></ul></ul></ul><ul><ul><ul><li>Are you a football fan of University of Texas-Austin? Texas Longhorn (show picture) </li></ul></ul></ul><ul><ul><ul><ul><li>Explain what it is known for </li></ul></ul></ul></ul>
  8. 8. Teaching Points for Beef Presentation <ul><li>CUTS AND LOCATION </li></ul><ul><ul><li>Different cuts come from various places on cattle </li></ul></ul><ul><ul><ul><li>CHUCK (show on diagram) </li></ul></ul></ul><ul><ul><ul><ul><li>Cuts: blade roast (show picture), short ribs, 7-bone pot roast, or boneless shoulder pot roast (show picture) </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Cooking methods: stewed, slow-cooked, braised, or made into pot roast </li></ul></ul></ul></ul><ul><ul><ul><li>FORE SHANK & BRISKET (show on diagram) </li></ul></ul></ul><ul><ul><ul><ul><li>Cuts: brisket (show picture) and ground beef </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Cooking methods: braised, stewed, cooked in liquid, slow-cooked, or put in a pressure cooker </li></ul></ul></ul></ul><ul><ul><ul><li>RIB (show on diagram) </li></ul></ul></ul><ul><ul><ul><ul><li>Cuts: back ribs, rib steak (show picture), [picture] rib roast (show picture), rib-eye steak, and short ribs </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Cooking methods: roasted or pan-fried </li></ul></ul></ul></ul><ul><ul><ul><li>SHORT PLATE & FLANK (show on diagram) </li></ul></ul></ul><ul><ul><ul><ul><li>Cuts: skirt steak, flank steak (show picture), or even ground beef </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Cooking methods: braised, broiled, pan-broiled, or pan-fried </li></ul></ul></ul></ul><ul><ul><ul><li>SHORT LOIN (show on diagram) </li></ul></ul></ul><ul><ul><ul><ul><li>Cuts: T-bone steak (show picture), tenderloin roast (show picture), and porterhouse steak </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Cooking methods: broiled, pan-broiled, pan-fried, or roasted </li></ul></ul></ul></ul><ul><ul><ul><li>SIRLOIN (show on diagram) </li></ul></ul></ul><ul><ul><ul><ul><li>Cuts: sirloin steak (show picture) and butt steak </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Cooking methods: cooked in liquid or braised </li></ul></ul></ul></ul><ul><ul><ul><li>ROUND (show on diagram) </li></ul></ul></ul><ul><ul><ul><ul><li>Cuts: Round steak (show picture), rump roast, round roast, tip steak, and tip roast </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Cooking methods: braised, pan-fried, roasted, broiled, or pan-broiled </li></ul></ul></ul></ul>
  9. 9. Teaching Points for Beef Presentation <ul><li>NUTRITION </li></ul><ul><ul><li>Nutrients (pass out handouts) </li></ul></ul><ul><ul><ul><li>How all of this affects you and your health! </li></ul></ul></ul><ul><ul><ul><li>Beef=nutrients that you need to live and grow </li></ul></ul></ul><ul><ul><ul><ul><li>Zinc </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Functions in the body: growth and development, maintenance of the body’s immune system, wound healing, appetite control </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><li>Iron </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Functions in the body: helps carry oxygen to the body cells and tissues, makes new blood cells, aids in brain development, support your immune system, better absorbed and used in your body than iron from breads or cereal, helps absorb vitamin C and iron from plant sources better </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><li>Protein </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Functions in the body: makes up many of your body’s tissues, aids in the function of your immune system, maintains and repairs your body tissues, provides source of energy </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><li>B-vitamins </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Functions in the body: helps make energy, helps energy get used by your body, helps make red blood cells </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><li>Fat </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Need it to be healthy </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>By eating the right amount of fat we help our body </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Functions in the body: helps with absorption of vitamins A, D, E and K, helps make important chemicals called hormones we need </li></ul></ul></ul></ul></ul>
  10. 10. Teaching Points for Beef Presentation <ul><li>NUTRITION </li></ul><ul><ul><ul><li>Portion sizes </li></ul></ul></ul><ul><ul><ul><ul><li>Eat the right amount of meat </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Need to eat about 4-5 ounces of meat a day </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Model = 3 ounces of meat </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Size of a deck of cards </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Four ounces = model + 1 egg </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Five ounces = model + ¼ cup of dry beans + 1 tablespoon of peanut butter </li></ul></ul></ul></ul></ul>
  11. 11. Teaching Points for Beef Presentation <ul><li>End with a… </li></ul><ul><ul><li>CONCLUSION </li></ul></ul><ul><ul><ul><li>Any questions? </li></ul></ul></ul><ul><ul><ul><li>Sum up main points of presentation </li></ul></ul></ul><ul><ul><ul><li>Activity/evaluation for audience </li></ul></ul></ul><ul><ul><ul><li>Presenter evaluation </li></ul></ul></ul><ul><ul><ul><li>Thanks for your time! </li></ul></ul></ul>
  12. 12. Activities and Visual Aids <ul><li>Activities: </li></ul><ul><ul><li>Example: have a student volunteer to place “Round” label in correct area while teaching about the round </li></ul></ul><ul><li>Visual Aids: </li></ul><ul><ul><li>Have handouts available so students can follow along as you teach </li></ul></ul><ul><ul><li>Have images of the 4 breeds of cattle you are discussing </li></ul></ul><ul><ul><li>Have a diagram of areas of the cattle used for meat </li></ul></ul><ul><ul><li>Show pictures of some of the different cuts of meat </li></ul></ul>
  13. 13. Activities and Visual Aids <ul><ul><li>Images of Cattle Breeds </li></ul></ul><ul><ul><li>Images of Cattle Breeds </li></ul></ul><ul><ul><li>Diagram for Wholesale Cuts of Beef </li></ul></ul>
  14. 14. Activities and Visual Aids <ul><ul><li>Images of Cuts of Beef </li></ul></ul><ul><ul><li>Entire Display </li></ul></ul>
  15. 15. Activities and Visual Aids Handout #1 Front Handout #1 Back Handout #2
  16. 16. Techniques for Teaching Target Audience <ul><li>Be animated and enthusiastic </li></ul><ul><li>Speak loudly </li></ul><ul><li>Use terms suitable for 3 rd graders </li></ul><ul><li>Cover the basics and don’t get into too much detail </li></ul><ul><li>Use visual aids when necessary </li></ul><ul><li>Encourage student interaction by asking questions to preface: </li></ul><ul><ul><li>Ex: “Does anyone know the mascot for the University of Texas in Austin?” followed by “Well, let’s talk a little bit about the Texas Longhorns.” </li></ul></ul><ul><li>Use volunteers whenever possible </li></ul><ul><li>Frequently ask if there are any questions or any points that need clarification </li></ul>
  17. 17. Evaluation for Presenter <ul><li>To measure how well you as a presenter did, you can use a survey or questionnaire </li></ul><ul><ul><li>Sample questions: </li></ul></ul><ul><ul><ul><li>“ Did the presenter seem organized?” </li></ul></ul></ul><ul><ul><ul><li>“ Did the presenter make the material interesting?” </li></ul></ul></ul><ul><ul><ul><li>“ Was the presenter interactive enough with the audience?” </li></ul></ul></ul><ul><ul><ul><ul><li>Have available answers to circle such as “Very Much So,” “Somewhat,” “Don’t Know,” “Not Really,” and “Not at All” </li></ul></ul></ul></ul>
  18. 18. Evaluation for Target Audience <ul><li>Used to measure the objectives </li></ul><ul><li>Could use variety of tools for this evaluation: </li></ul><ul><ul><li>Use a quiz asking questions from the presentation </li></ul></ul><ul><ul><li>If you don’t have materials or time for a quiz, have an activity planned </li></ul></ul><ul><ul><ul><li>Example: Throw around a beach ball with questions all over it from the presentation, have an audience member catch it and answer the questions closest to his or her right pointing finger </li></ul></ul></ul><ul><ul><ul><ul><li>If audience members can answer the questions correctly, you can measure your objectives and determine if you have achieved your goal! </li></ul></ul></ul></ul>
  19. 19. Evaluation for Target Audience <ul><ul><li>Beach Ball Activity </li></ul></ul>
  20. 20. Summary <ul><li>Prepare for the audience </li></ul><ul><ul><li>Know the age of your audience, number of audience members, topic, and location </li></ul></ul><ul><li>Know how to form and measure objectives </li></ul><ul><li>Have a clear and organized outline of the points being taught </li></ul><ul><li>Have activities and visual aids to make your presentation more interesting, fun, and interactive </li></ul><ul><li>Use some clever teaching techniques to engage your audience </li></ul><ul><li>Create an evaluation for audience members to fill out so you can emphasize your strengths and work on your weaknesses </li></ul><ul><li>Have an appropriate evaluation tool to measure the learning objectives </li></ul><ul><li>Follow this lesson and you’ll be good to go to give a presentation on beef! </li></ul>
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