Youth Gardening andNutrition InitiativeDr. Michael Friedberg & Keshav RaoStanford University3/21/12
About UsCommunity project to helplower and middle studentsin EPA learn aboutnutrition, gardening, andhealthier dietsPreven...
Literature Review    12 Peer-reviewed journal articles from 2001-2011•     Consumption    ▫    Most 5-15 year olds demonst...
Needs AssessmentEHP Meetings   Kids nutrition program that integrated   gardening and kitchen facilities   Interactive spr...
Curriculum OverviewIntegrated 6 class curriculum covering:   Key nutritional concepts (40 min/class)   Gardening experienc...
Table of Contents           Nutrition                 Gardening                  RecipesModule 1   Intro to Healthy Eating...
Module 1Introduction of Healthy Eating and GardeningClassroom Material   Concept of Energy Balance   “Go, Slow, Whoa” Food...
Energy Balance    Weight Gain:ENERGY IN (Calories consumed) > ENERGY OUT (Calories burned)    Same Weight:ENERGY IN (Calor...
Sample Teen Diets      110 calories   150 calories   120 calories      300 calories    500           310 calories         ...
Go, Slow, Whoa!                                     Review foods that kids can                                     always ...
How to Read Nutrition                   Labels                                           Discuss serving sizes            ...
Gardening Material (1)          Review edible parts of plants     Roots       Stems      Leaves        Fruits      Flowers...
Gardening Material (2)        Discuss “Pizza Garden”        with students and choose        from the following        topp...
Gardening Material (3)      Activity 1: Plant seeds      in mini-greenhouse      tray          Filling cells loosely      ...
Healthy Recipe: Seasonal Yogurt Parfait    Ingredients        ½ cup granola, low-fat        ¾ cup (6-oz container) vanilla...
Module 2Dangers of Added Sugars and FatsClassroom Material   Fats: Functions and Types   Moderation of Fats   Case Study: ...
Fats: Functions and Types     Role of Fats        Most concentrated source of energy (2x kcal of proteins, carbs)        N...
Good Fats                          Bad FatsBenefits: Lower cholesterol        Risks: Higher cholesterol levelslevels and r...
Rethinking Milk Type of Milk       Calories   Total Fat   Protein   Calcium (% DV)                               (g)      ...
Which has the most calories from sugar: Lemonade, Coke, or OrangeJuice?                                         Can: 140 C...
Added Sugars: Rethink Your DrinkType of Beverage              Calories in 12 ounces         Calories in 20 ouncesFruit pun...
Gardening MaterialActivity: Preparing the PizzaGarden    Choose the size and location of the    bed       Ensure maximum s...
Healthy Recipe: ChickenIngredients:             Fingers    1 4-oz. boneless, skinless chicken breast,    rinsed, patted dr...
Module 3Fruits & Vegetables: Key Sources of VitaminsClassroom Material   Fruits and Veggies: Student Recognition and   Ini...
Fruits and Veggies: Student          Recognition and Initial                Preferences    Activity:        Ask students t...
Fruits and Veggies: Nutritional    Information and Serving Sizes   Activity:       Ask students to write down       all fr...
Gardening Material (1)   Activity: Placing the Plants       The tomato plants should       have an entire “slice”, while u...
Gardening Material (2)   Activity: Installing the Plants       With one hand, gently grasp the       main stems of each pl...
Healthy Recipe: Fruit                  Smoothie       Ingredients           2 cups 1% milk           1 fresh pitted season...
Module 4Grains & ProteinsClassroom Material   Why whole grains?   Sources and key nutrients   Importance of proteins and n...
Why Whole Grains?        Whole grains retain the fiber rich bran, the heart healthy        germ, and the starchy endosperm...
Whole Grains: Sources and               Key Nutrients      Types of whole grains include:          Brown Rice          Bar...
Proteins: Importance and        SourcesActivity: Ask students to describe the importance ofproteins as well as key sources...
Proteins: Daily Requirements         and RecommendationsRecommended Dietary Allowance for ProteinAge Group                ...
Low-fat Protein Choices
Gardening Material  Review significance of composting to build nutrient rich  soil  Activity: Create Your Own Compost     ...
Healthy Recipe: Spinach               SaladIngredients    8 large eggs    6 cups baby spinach    4 tablespoons Creamy Blue...
Module 5Portion Control & Healthy SnackingClassroom Material   Portion Control: Survey   What are appropriate portions for...
Portion Control: Opening      a)     Always                          Survey1. How often do you Value-size, Supersize, Mega...
Appropriate Portion Sizes      “Eating with Our Eyes” leads to excess calories      Demonstration 1: Ask students to pour ...
Serving Size: 4-6ozServing Size: 40% ofbagServing Size: 2 tbsp
Guide to Healthy Snacking         Snacks are small meals that should add vitamins, minerals,         and other nutrients w...
Building Healthy, Tasty                      Snacks        Activity: Have students work together to make healthy        an...
Gardening Material      Activity: Maintaining & Growing the      Garden          Water the plants properly             Tom...
Healthy Recipe: Turkey                        Tacos          Ingredients:              12 EatingWell Crispy Taco Shells   ...
Module 6Eating healthy when eating outClassroom Material   How bad is fast food?   Checklist for Eating Healthy Away from ...
How unhealthy is fast                    food?            Activity:               Ask students where they get fast food, h...
Eat Healthy Away from                       Home        Do             Order a kids meal             Share a meal with fri...
Gardening MaterialActivity:   For the final lesson, students   should gather whatever   vegetables and herbs are   ready t...
Healthy Recipe: GardenIngredients      Pizza     1 pint cherry tomatoes, 2 tbsp tomato paste     8 fresh basil leaves, 2 t...
Next StepsClass Schedule (best dates & times) for Spring pilotprogramRecruit student volunteers at StanfordObtain all requ...
Key SourcesAHA Caloric/Dietary Requirements Table for Children and Adolescents:www.heart.org/HEARTORG/GettingHealthy/Dieta...
YGNI Curriculum (Ver. 2.0)
YGNI Curriculum (Ver. 2.0)
YGNI Curriculum (Ver. 2.0)
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YGNI Curriculum (Ver. 2.0)

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  • AHA Caloric/Dietary Requirements Table for Children and Adolescents: http://www.heart.org/HEARTORG/GettingHealthy/Dietary-Recommendations-for-Healthy-Children_UCM_303886_Article.jsp
  • Also use BANPAC worksheets for Rethink Your Drink
  • California WIC Program has the color-coded cards for fruits and vegetables to be used in the second activity The FDA provides nutritional estimates for fruits and vegetables (http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/InformationforRestaurantsRetailEstablishments/ucm063367.htm)
  • http://www.hgtv.com/gardening/how-to-plant-a-pizza-garden/page-2.html
  • Source: California WIC material
  • Source: Snacks Count Pictures by Food Group (California WIC)
  • Source: Nutrition to Grow On, HGTV
  • Can add whole wheat pita bread/tortillas, sliced red peppers, feta cheese, and olives Source: Eatingwell.com
  • YGNI Curriculum (Ver. 2.0)

    1. 1. Youth Gardening andNutrition InitiativeDr. Michael Friedberg & Keshav RaoStanford University3/21/12
    2. 2. About UsCommunity project to helplower and middle studentsin EPA learn aboutnutrition, gardening, andhealthier dietsPreventative program tofight childhood obesityCollaboration betweenStanford Pediatrics (StATProgram), the EcumenicalHunger Program, andStanford undergraduatesWebsite: www.ygni.org
    3. 3. Literature Review 12 Peer-reviewed journal articles from 2001-2011• Consumption ▫ Most 5-15 year olds demonstrated significantly higher fruit and vegetable consumption patterns after gardening ▫ One study reported significantly higher Vitamin A, C, and Fiber for gardening vs. control group• Perception ▫ Gardening participants were more willing to taste different types of vegetables and in some cases, reported higher preference levels post-test• Knowledge ▫ Varying degrees of increase in nutritional knowledge (from identification of food type to understanding benefits)• Impact on Home Environment ▫ Children asking parents for more fruits and vegetables after gardening, leading to an increase in the availability of healthy
    4. 4. Needs AssessmentEHP Meetings Kids nutrition program that integrated gardening and kitchen facilities Interactive spring pilot program to get kids interested in gardening and healthy eating/cooking Available bilingual recipesFood Bank Observations Need for bilingual curriculum and volunteers Portion sizes, added fats, and sugars were serious issues
    5. 5. Curriculum OverviewIntegrated 6 class curriculum covering: Key nutritional concepts (40 min/class) Gardening experiences (20 min/class) Healthy recipes and cooking demonstrations (20 min/class)Target Audience: East Palo Alto students (4th to 8thgrade) and their parentsWeekly classes will be offered at the EcumenicalHunger Program in EPA
    6. 6. Table of Contents Nutrition Gardening RecipesModule 1 Intro to Healthy Eating Planning “Pizza Garden” Yogurt Parfait and Gardening and Mini-Greenhouse with granola Seed Trays and fruitModule 2 Dangers of Added Fats Setting up the “Pizza Chicken and Sugars Garden” FingersModule 3 Fruits & Veggies: Key Placing & Installing the Fruit Sources of Vitamins Plants SmoothiesModule 4 Grains & Proteins Create Your Own Fritatta CompostModule 5 Portion Control & Maintaining & Growing the Hummus Healthy Snacking GardenModule 6 Eating Healthy When Harvesting & Garden Pizza Eating Out Transplanting Seedlings to Garden
    7. 7. Module 1Introduction of Healthy Eating and GardeningClassroom Material Concept of Energy Balance “Go, Slow, Whoa” Foods How to read nutrition labelsGardening Material Review edible parts of plants Decide on what seeds to plant for “Pizza Garden” Plant seeds in mini-greenhouse trayHealthy Recipe: Yogurt Parfait with granola and fruit
    8. 8. Energy Balance Weight Gain:ENERGY IN (Calories consumed) > ENERGY OUT (Calories burned) Same Weight:ENERGY IN (Calories consumed) = ENERGY OUT (Calories burned) Weight Loss:Energy IN (Calories consumed) < Energy Out (Calories burned)Activity: Given a one day sample diet and an estimate of calories burned, determine if the individual is gaining or losing weight
    9. 9. Sample Teen Diets 110 calories 150 calories 120 calories 300 calories 500 310 calories calories2x 1100 calories 160 calories 270 calories
    10. 10. Go, Slow, Whoa! Review foods that kids can always eat (Go), sometimes eat (Slow), and rarely eat (Whoa) Discuss the significant differences in calories, added sugars, and fats Discuss recommended serving sizes for each type of major food group (based on USDA estimates) Activity for Parents: Use American Heart Association age-specific caloricSource: NIH (National Heart, Lung, requirement chart to helpand Blood Institute) families craft sample, healthy
    11. 11. How to Read Nutrition Labels Discuss serving sizes Limit saturated fats, trans fats, cholesterol, and sodium Get enough of potassium, fiber, vitamins A & C, calcium, and iron Use the Percent Daily Value (% DV) column when possible; 5% DV or less is low, 20% DV or more is high Activity: Read the nutritional labels for Cheetos. Ask the students to discuss why Cheetos are a “whoa” food.Source: NIH (National Heart, Lung, and Blood Institute)
    12. 12. Gardening Material (1) Review edible parts of plants Roots Stems Leaves Fruits Flowers Seeds Asparagu Beets Cabbage Apple Artichoke Beans s Carrots Celery Chard Avocado Broccoli Chocolate Jicama Garlic Herbs Banana Cauliflower Corn (tuber) (bulb) Parsnips Kohlrabi Lettuce Cucumbers Nasturtium Nuts Potato Onion Spinach Eggplant Violets Peas (tuber) (bulb) Radishes Turnips Bell Pepper Rice Squash Wheat Strawberr ySource: Nutrition to Grow on Curriculum
    13. 13. Gardening Material (2) Discuss “Pizza Garden” with students and choose from the following toppings (seeds to plant) Tomato Bell pepper Onions Eggplant Rosemary Basil Oregano ParsleySource: HGTV
    14. 14. Gardening Material (3) Activity 1: Plant seeds in mini-greenhouse tray Filling cells loosely with soil, planting at the appropriate depth, watering seeds, etc. Have students draw predictions of plant growth from seedsSource: Nutrition to Grow on Curriculum
    15. 15. Healthy Recipe: Seasonal Yogurt Parfait Ingredients ½ cup granola, low-fat ¾ cup (6-oz container) vanilla or plain yogurt, low-fat ½ cup fresh fruit (blueberries, raspberries, sliced strawberries, bananas, peaches, etc depending what’s in season and within budget) Set-up/Prep: Have students construct a healthy parfait by combining granola, yogurt, and fresh fruit Key Nutritional Information: Serving Size: 1 ¾ cups 15 g protein, 6 g fat, 2.5 g saturated fat, 35% DV calcium, 20% DV Vitamin CSource: Kidshealth.org
    16. 16. Module 2Dangers of Added Sugars and FatsClassroom Material Fats: Functions and Types Moderation of Fats Case Study: Nutritional Differences in Milk Added Sugar: Rethink Your DrinkGardening Material Setting up the “Pizza Garden”Healthy Recipe: Chicken Fingers
    17. 17. Fats: Functions and Types Role of Fats Most concentrated source of energy (2x kcal of proteins, carbs) Necessary for growth, healthy skin, and metabolism But excess fats lead to higher cholesterol and risk of heart disease, as well as other conditionsType of Fat Food Source ImpactUnsaturated Fats Olives, Nuts, Avocados, Olive Lower cholesterol oil, SesameOmega-3-Fatty-Acids Cold-water fish, flaxseed, Lower risk for heart attack, soybeans, walnuts, canola oil improve immune systemSaturated Fats Tropical oils (palm, palm kettel, Increase cholesterol, raise coconut), meat, butter, cheese, risk of heart disease and most milk other conditions Note: Leaner options will have less saturated fatTransfat Some margarine, partially hydrogenated oils, packaged/fried foods, and some baked products (largest dietary Source: Kidshealth.org
    18. 18. Good Fats Bad FatsBenefits: Lower cholesterol Risks: Higher cholesterol levelslevels and reduce risk of heart and elevated risk of heartdisease diseasePolyunsaturated Fats Saturated FatsSources: Vegetable oils, Sources: Animal productsSalmon, Trout, Catfish, (meat, poultry skin, high-fatMackerel, Flaxseed, Walnuts dairy, and eggs) and coconut and palm oils.Monounsaturated Fats Trans FatsSources: Olives, avocados, Sources: Fatty meats, fried foods,hazelnuts, almonds, brazil nuts, baked goods, cookies, icings,cashews, sesame seeds, crackers, packaged snack foods,pumpkin seeds, and olive, microwave popcorn, and somecanola, and peanut oils margarines
    19. 19. Rethinking Milk Type of Milk Calories Total Fat Protein Calcium (% DV) (g) (g) Fat Free Milk 90 0 9 30% 1% Low-fat Milk 120 2.5 11 35% 2% Reduced Fat 130 5 10 30% Milk Whole Milk 160 9 8 25%• Activity: Ask students to sample different types of milk. Show them that 3 glasses of low-fat milk would still have less total fat than one glass of whole milk, while having over 4x the protein and calcium. Source: California WIC
    20. 20. Which has the most calories from sugar: Lemonade, Coke, or OrangeJuice? Can: 140 Calories 20 oz. bottle: 240 Calories 1 L Bottle: 400 Calories 8 oz. Serving: 140 Calories 16 oz. Bottle: 260 Calories 8 oz. Serving: 96 Calories 16 oz. Bottle: 192 Calories
    21. 21. Added Sugars: Rethink Your DrinkType of Beverage Calories in 12 ounces Calories in 20 ouncesFruit punch 192 320100% apple juice * 192 300100% orange juice * 168 280Lemonade 168 280Regular lemon/lime soda 148 247Regular cola 136 227Sweetened lemon iced tea 135 225Tonic water 124 207Regular ginger ale 124 207Sports drink 99 165Unsweetened iced tea * 2 3Diet soda (with aspartame) 0 0Water 0 0* These choices contain vitamins, minerals, and/or plant compoundsSource: Centers for Disease
    22. 22. Gardening MaterialActivity: Preparing the PizzaGarden Choose the size and location of the bed Ensure maximum sun exposure Create a circular bed with enough room for individual plants to grow based on requirements Prepare the soil Remove weeds Add in composted material to create a nutrient-rich growing environment Install the edging Plastic edge for outer circle, withSource: wooden dividers for individual HGTV “slices” or growing areas
    23. 23. Healthy Recipe: ChickenIngredients: Fingers 1 4-oz. boneless, skinless chicken breast, rinsed, patted dry, and sliced into strips or 4 1-oz boneless, skinless chicken tenders 1 egg or ¼ cup egg substitute or ¼ cup skim milk 1/3 cup cereal flakes, crushed (preferably cereal with 3g or more of fiber per serving) or Panko crumbsSet-up/Prep: Preheat oven to 350º F (176º C). Dip chicken strips into egg, egg substitute, or skim milk. Roll dipped chicken in high-fiber cereal to coat. Place coated strips on nonstick baking sheet. Bake for 18 to 20 minutes, turning after 9 minutes, until chicken is done (it must be white, not pink, inside).Key Nutritional Info: Source:
    24. 24. Module 3Fruits & Vegetables: Key Sources of VitaminsClassroom Material Fruits and Veggies: Student Recognition and Initial Preferences Nutritional Information and Serving SizesGardening Material Placing the plants Installing the plantsHealthy Recipe: Mango & Banana Smoothie
    25. 25. Fruits and Veggies: Student Recognition and Initial Preferences Activity: Ask students to list fruits and veggies that they know. Fill in responses that were not discussed in class to get a complete list. Then have each student rate how much they like each fruit/vegetable on a scale of 1 (lowest) to 5 (highest) Finally, ask each student how often they eat major fruits and vegetables on a scale of 1 (never) to 5 (always)California WIC and FDA Nutritional
    26. 26. Fruits and Veggies: Nutritional Information and Serving Sizes Activity: Ask students to write down all fruits they ate in the last 24 hours with approx. serving sizes Hand out the color cards that correspond with fruits and veggies eaten by the students. Review the nutritional benefits from each group, show the importance of eating fruits of different colors, and go through proper serving sizes Activity: Have students identify best sources of Vitamin A, C, Potassium,Source: FDA Nutrition FDA etc. based on Information
    27. 27. Gardening Material (1) Activity: Placing the Plants The tomato plants should have an entire “slice”, while up to three other plants can share a sectionSource: HGTV
    28. 28. Gardening Material (2) Activity: Installing the Plants With one hand, gently grasp the main stems of each plant, and with the other hand, tip the container upside down and gently squeeze or shake the container (Image 1) until the plant is released. If the plant is root-bound, gently tease the outer roots apart (Image 2) Plant the transplants at the same depth as they were in their containers, and firm the soil around the roots. Top-dress each plant with a handful or two of compost (Image 3). Note: Plant tomatoes a little deeper than they were in the pot / bend and bury part of the stem for “trenching”Source: HGTV Pizza Garden Guide
    29. 29. Healthy Recipe: Fruit Smoothie Ingredients 2 cups 1% milk 1 fresh pitted seasonal fruit (berries, mango, peaches, etc) 1 small banana 2 ice cubes Set-up/Prep Put all ingredients into a blender and blend until foamy. Kids can add more fruit and/or vegetables. Key Nutritional Information: Serving Size: ¾ Cup 106 Calories, 2 g total fat, 1 g saturated fat, 157 mg calciumSource: Delicious Heart-Healthy Latino
    30. 30. Module 4Grains & ProteinsClassroom Material Why whole grains? Sources and key nutrients Importance of proteins and natural sources Proteins: Daily Requirements and Dietary RecommendationsGardening Material Create Your Own CompostHealthy Recipe: Fritatta
    31. 31. Why Whole Grains? Whole grains retain the fiber rich bran, the heart healthy germ, and the starchy endosperm while other grains only keep the endosperm after processingSource: Whole Foods Market
    32. 32. Whole Grains: Sources and Key Nutrients Types of whole grains include: Brown Rice Barley Whole wheat bread/tortillas Oatmeal Health Benefits: Great source of fiber & vitamins, can reduce the risk of heart disease, diabetes, and some forms of cancer Goal: 50% of all grains should be whole Activity: Teach students how to identify whole grain tortillas, breads, and cereals (cheerios vs. cornflakes) based on ingredients (WIC)Source: California WIC
    33. 33. Proteins: Importance and SourcesActivity: Ask students to describe the importance ofproteins as well as key sources in our dietRole of Proteins: Supply the amino acid buildingblocks our cells need for growth, development, andother processesPrimary Sources: Meats, poultry, and fish Legumes (dry beans and peas) Tofu, nuts, grains Milk and milk products
    34. 34. Proteins: Daily Requirements and RecommendationsRecommended Dietary Allowance for ProteinAge Group Grams of protein (daily)Children ages 1 – 3 13Children ages 4 – 8 19Children ages 9 – 13 34Girls ages 14 – 18 46Boys ages 14 – 18 52 Most individuals easily reach target levels, but need to make lower-fat protein choices Choose lean poultry & fish, trim excess fat, remove skin Substitute pinto or black beans for meat in chili and tacos. Choose low-fat or fat-free milk, yogurt, cheeseSource: CDC
    35. 35. Low-fat Protein Choices
    36. 36. Gardening Material Review significance of composting to build nutrient rich soil Activity: Create Your Own Compost Take a 2-liter plastic soda bottle, cut its top off, and remove all labels. Poke holes around the middle section (to provide air to worms) and the bottom (to allow for drainage). Place approximately 1 to 2 inches of moist, shredded newspaper in the bottle. Then place 1 to 2 inches of shredded lettuce on top of the newspaper. Continue alternating the layers until you reach the top of the bottle. Don’t pack the layers down or make the bedding too wet. Add 10 to 12 red worms on top. Wrap black construction paper around the bottle and tape the ends together to form a tube that can be slipped on and off for viewing purposes. Cover the top of the bottle with dark cloth and secure it with a rubber band to prevent light and flies from entering the compost. Place the worm bottle on a tray for drainage purposes. Add new food every three to four days and cover with more shredded newspaper. Spray to keep moist. You can add fruit and vegetable peels as well, but do not add foot faster than the worms can digest. Add the compost/worm castings to the garden after a month or two. Lightly sprinkle them in the holes in whichSource: Nutritionto replenish thearound bottle to keep the cycle seeds are to to Grow On Curriculum seedlings. Remember be planted or worm the new
    37. 37. Healthy Recipe: Spinach SaladIngredients 8 large eggs 6 cups baby spinach 4 tablespoons Creamy Blue Cheese Dressing 1 8-ounce can beets, rinsed and sliced 1 cup carrots shredded 2 tablespoons chopped pecans, toastedSet-up/Prep Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites. Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.Key Nutritional Information: Source:
    38. 38. Module 5Portion Control & Healthy SnackingClassroom Material Portion Control: Survey What are appropriate portions for various foods? Guide to Healthy Snacking Build Your Own Healthy SnacksGardening Material Maintaining and Growing the GardenHealthy Recipe: Hummus
    39. 39. Portion Control: Opening a) Always Survey1. How often do you Value-size, Supersize, Mega-size or “whatever-size” your burgers, sodas or fries? b) Sometimes c) Never2. When you eat a packaged snack or dessert (like chips, crackers, cookies, or ice cream) do you usually: a) Take out what you want and then put the package away b) Take out what you want, but leave the package out, in case you want more. c) Eat straight out of the package, sometimes until nothing is left.3. How often do you read the label on food packages to see what the serving size is? a) Usually b) Sometimes c) Never4. How often do you check the label to see how many calories are in a serving”? a) Usually b) Sometimes c) Never5. When you go to the movies, what size popcorn do you get? a) The biggest tub they have b) Medium size c) Smallest d) Don’t buy food at the movies Source: Texas WIC Portion Control
    40. 40. Appropriate Portion Sizes “Eating with Our Eyes” leads to excess calories Demonstration 1: Ask students to pour recommended serving size of juice (4-6 oz) into a pitcher and see how close they come Demonstration 2: Ask students to make a PB&J sandwich with only 2 tablespoons of peanut butter (normal serving) and ask them to compare to their usual portion Demonstration 3: Ask students to look at different tortilla sizes. Compare calories between tortillas (including whole grain options) and encourage students to eat smaller tortillas Demonstration 4: Ask students how many serving sizes are in microwavable popcorn bags (2.5). Show how this compares to the whole bag of popcorn, which people eat individually Activity: Have students select one area to improve portion sizesSource: Texas
    41. 41. Serving Size: 4-6ozServing Size: 40% ofbagServing Size: 2 tbsp
    42. 42. Guide to Healthy Snacking Snacks are small meals that should add vitamins, minerals, and other nutrients with a low amount of added fat and sugar Activity: Ask students what their favorite snacks are, how often they eat them, and if they are healthy/unhealthy. Review the table below for more comprehensive list of healthy and unhealthy snacks Healthy Snacks Unhealthy Snacks Yogurt (high in calcium) French fries (high fat, high salt) Fruits (Vitamins A & C, fiber) Twinkie (high sugar, high fat) Cheese (highcalcium) Sunny delight (high sugar) Cereal (low sugar& fat, high fiber,&whole grain) Cookies (high fat, high sugar) Vegetables (low in sugar, low fat, high fiber, vitamins A, C, folic acid) Nuts (low sugar, high protein, vitamins andSource: minerals)California Hard boiled eggs (low sugar, high protein,WIC vitamins and minerals)
    43. 43. Building Healthy, Tasty Snacks Activity: Have students work together to make healthy and tasty snacks from different combinations of food groups Meat Group Milk Group (for growth) (for bones and teeth) Hardboiled egg Milk Leftover meat Cheese Slices Chicken leg Cheese Sticks Peanut butter Cottage Cheese Nuts or seeds Yogurt Tofu Soy Milk Beans Grain Group Fruits and Vegetables (for energy) (for vitality) Pretzels Fresh Fruit slices-Apple, Orange, melon Cheerios Banana, Pear, grapes Kix cereals Canned fruit., applesauce Bagels Strawberries Rice cakes Steamed cold vegetables-broccoli, Graham Crackers cauliflower Tortillas Fresh celery sticks Bread, various kinds Fresh vegies-celery sticks, cucumber, Popcorn, plain snow peas, carrots Cherry tomatoes Frozen juice sticks Juice- fruit and tomatoSource: Snacks Count Pictures by Food Group (California WIC)
    44. 44. Gardening Material Activity: Maintaining & Growing the Garden Water the plants properly Tomatoes need more water than the other plants, followed by basil and peppers; rosemary and thyme will need less water Adding fertilizer Diluted liquid fish emulsion to replace soil nutrients Remove weeds Students should actively look for harmful weeds Support tomatoesSource: Nutrition toplant stem HGTV or wooden stake Tie Grow On, to cage
    45. 45. Healthy Recipe: Turkey Tacos Ingredients: 12 EatingWell Crispy Taco Shells Lean Turkey Meat 3 cups shredded romaine lettuce 3/4 cup shredded reduced-fat Cheddar cheese (3 ounces), diced tomatoes, prepared salsa & ¼ cup diced red onion Set-up/Prep: To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion. Key Nutrition Info: 261 calories; 5 g fat ( 1 g sat , 1 g mono ); 38 mg cholesterol; 24 g protein; 5 g fiberSource:
    46. 46. Module 6Eating healthy when eating outClassroom Material How bad is fast food? Checklist for Eating Healthy Away from HomeGardening Material Harvesting & Transplanting SeedlingsHealthy Recipe: Garden Pizza
    47. 47. How unhealthy is fast food? Activity: Ask students where they get fast food, how often they go, and what they typically order Show students that there are 16 sugar cubes in a “small” 20 oz. soda Show students that a Big Mac has 6 teaspoons of shortening fat (30 g total)Source: Texas WIC
    48. 48. Eat Healthy Away from Home Do Order a kids meal Share a meal with friends/family Ask for no mayo, dressing on the side Pack up half of a lunch/dinner in a to-go box before even starting the meal Ask if you could get the lunch-sized portion of dinner dishes Don’t Supersize your meals unless you plan to share Order the largest size of drinks or main coursesSource: Texas WIC
    49. 49. Gardening MaterialActivity: For the final lesson, students should gather whatever vegetables and herbs are ready to be harvested They also should transplant seedlings from the greenhouse trays to garden plots in preparation for the next cycle
    50. 50. Healthy Recipe: GardenIngredients Pizza 1 pint cherry tomatoes, 2 tbsp tomato paste 8 fresh basil leaves, 2 tsp fresh oregano ¼ tsp salt, ½ tsp pepper, yellow cornmeal dusting 1 pound Easy Whole-Wheat dough 4 oz. fresh mozzarella cheese 3 tbsp grated parmesan cheese 4 baby zucchinis, 1 medium yellow bell pepperSet-up/Prep Place a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes Roll out the dough and place on a cornmeal- dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily .Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust, making sure the underside is covered with cornmeal Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.Key Nutritional Information:375 calories; 9 g fat (5 gsat, 1 g mono ); 26 mg cholesterol; 58 gcarbohydrates; 17 g protein; 8 g fiber; 531 mgsodium; Source: Eatingwell,com
    51. 51. Next StepsClass Schedule (best dates & times) for Spring pilotprogramRecruit student volunteers at StanfordObtain all required materials needed for education,gardening, and cooking class components with helpof EHP, Stanford Dining, and other communitypartnersDevelop abridged nutrition education modules forshort presentations at community centers, churches,and schoolsWebsite updates
    52. 52. Key SourcesAHA Caloric/Dietary Requirements Table for Children and Adolescents:www.heart.org/HEARTORG/GettingHealthy/Dietary-Recommendations-for-Healthy-Children_UCM_303886_Article.jspCalifornia WIC:www.cdph.ca.gov/programs/wicworks/Pages/WICEducationMaterialsHealthyEating.aspxCenters for Disease Control (CDC) Nutrition: www.cdc.gov/nutrition/Delicious Heart-Healthy Latino Recipes :www.nhlbi.nih.gov/health/public/heart/other/sp_recip.pdfEdible Schoolyard Project:www.edibleschoolyard.orgFDA Nutritional Labeling: www.fda.gov/Food/LabelingNutrition/HGTV: www.hgtv.com/gardening/how-to-plant-a-pizza-garden/Kids Health: www.KidsHealth.orgNIH (National Heart Lung and Blood Institute):www.nhlbi.nih.gov/health/public/heart/obesity/wecan/Nutrition to Grow On: www.cde.ca.gov/ls/nu/he/nrttogrow.aspTexas WIC: www.dshs.state.tx.us/wichd/nut/gnlessons-nut.shtm
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