This interdisciplinary visual design project brings together topics from government, English, health and digital design for real world analysis. Students study the effects of food choices on personal health, the environment, the economy and the influence of marketing and packaging on those choices. Students learn that what they eat not only affects their health, but the health of the world. Partners from the design and health care field coach students as they develop and design their food package.
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
nternationally renowned chef Jose Andres kicked off his George Washington University food course, “The World on a Plate: How Food Shapes Civilization,” on Monday, January 14 with an overview of the class syllabus, which includes classes on “Food as an Industry,” the “Science of Food,” “Food and Politics,” “Food and Public Health,” and “Food and Culture.”
Implementing Healthy Eating Programs in the WorkplaceCCOHS
What a person eats, how active they are, genetics and the environment in which they live, work and play all have a role in determining whether or not a person is at a healthy body weight. With adults spending a large amount of time at work and consuming at least one meal a day in addition to one or two snacks, workplaces are an ideal venue to promote healthy food choices.
These slides are from an October 13, 2010 webinar held during Canada's Healthy Workplace Month.
Heather Harvey of the Ontario Public Health Association discusses healthy eating in the workplace and how to successfully implement healthy eating programs. She draws on experiences learned through the Eat Smart!® Workplace Program, a healthy eating award program for Ontario workplaces. Even if your workplace is outside of Ontario, you will find value in the lessons learned and strategies discussed for starting and maintaining interest in your own healthy eating program.
To view the free recorded webinar, please visit:
http://www.ccohs.ca/products/webinars/healthy_eating/
“Healthy Living Made Easy” is a 14-lesson curriculum designed to help older adults explore nutrition concepts through activities and discussions. “Healthy Living Made Easy” is a guide to convening discussions and sharing skills to support healthy habits. These discussion and activity guides center the conversation on older adults’ lived experience and emphasize experiential co-education among peers as well as between volunteers and older adults. This is the full "Healthy Living Made Easy" curriculum, handouts to accompany each lesson plan, individual lesson plans, and pretests to gauge your clients knowledge of the nutrition subject.
21720201Chapter 14Eating and WeightHealth Ps.docxRAJU852744
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
– Food nourishes the body by providing energy for
activity
– Digestion begins in the mouth
• Salivary glands provide moisture that allows food to
have taste
• Importance of good mastication
The Digestive System
The Digestive System
– Food is swallowed and then moves through the
pharynx and esophagus
– Peristalsis moves food through the digestive
system
– In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
– Most nutrients are digested in the small intestine
– Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
• associated with weight gain, insulin resistance,
inflammation
Probiotics
• contain live microorganisms
• maintain or improve the "good" bacteria (normal microflora)
in the body
• e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
• act as food for human microflora
• helps improve microflora balance
• e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
• anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
• chronic stress alters the normal bacteria in the gut
Lifestyle
• plenty of fiber, water, exercise and rest
Healthy Defecation
• three bowel movements a day to three each week
• no intestinal pain or bloating
• no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
– Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
– Complicated interplay of nutrients, hormones, and
inflammation
• Metabolic rates differ from person to person
• Ghrelin, a hormone, stimulates appetite
• Leptin, a protein, signals satiation and fat storage
• Insulin, a hormone produced in pancreas
– unlocks cells for glucose use for energy
– cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
– Overeating is not the sole cause of obesity
– Various methods to assess body fat
• Skin-fold technique
• Percentage body fat
• Body mass index (BMI)
– Can also be thought of in terms of social and
cultural standards
– ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
– Obesity rates have increased, especially
“extreme” obesity
• past 30 years obesity rates have nearly doubled to
600 million
• 37.8% of US adults are obese and an additional 32.6%
are over.
21720201Chapter 14Eating and WeightHealth Ps.docxlorainedeserre
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
– Food nourishes the body by providing energy for
activity
– Digestion begins in the mouth
• Salivary glands provide moisture that allows food to
have taste
• Importance of good mastication
The Digestive System
The Digestive System
– Food is swallowed and then moves through the
pharynx and esophagus
– Peristalsis moves food through the digestive
system
– In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
– Most nutrients are digested in the small intestine
– Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
• associated with weight gain, insulin resistance,
inflammation
Probiotics
• contain live microorganisms
• maintain or improve the "good" bacteria (normal microflora)
in the body
• e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
• act as food for human microflora
• helps improve microflora balance
• e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
• anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
• chronic stress alters the normal bacteria in the gut
Lifestyle
• plenty of fiber, water, exercise and rest
Healthy Defecation
• three bowel movements a day to three each week
• no intestinal pain or bloating
• no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
– Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
– Complicated interplay of nutrients, hormones, and
inflammation
• Metabolic rates differ from person to person
• Ghrelin, a hormone, stimulates appetite
• Leptin, a protein, signals satiation and fat storage
• Insulin, a hormone produced in pancreas
– unlocks cells for glucose use for energy
– cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
– Overeating is not the sole cause of obesity
– Various methods to assess body fat
• Skin-fold technique
• Percentage body fat
• Body mass index (BMI)
– Can also be thought of in terms of social and
cultural standards
– ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
– Obesity rates have increased, especially
“extreme” obesity
• past 30 years obesity rates have nearly doubled to
600 million
• 37.8% of US adults are obese and an additional 32.6%
are over ...
Nutrition Education DESIGN Procedure: Pam Koch, Tisch Center for Food, Educa...Teaching the Hudson Valley
From a workshop at "Farms & Food: Teaching the Hudson Valley from the Ground Up," July 2014, Hyde Park, NY, for more information, www.TeachingtheHudsonValley.org
"Empowered Eaters: Making Connections through Food & Nutrition Education." Let’s think broadly about food and nutrition education for the next generation. Explore ways to inspire youth to care about how choices influence their health, that of the planet, and the lives of everyone working with food from farm to plate. We’ll also review how to empower students to create practical action plans to successfully make real changes in their day-to-day food choices. Pam Koch, professor of nutrition education and executive director, Laurie M. Tisch Center for Food, Education & Policy, Teachers College, Columbia University
DRIVE 2017 | 25 October - DESIGN FOR CHANGE - Co-DesignCLICKNL
Design-research helps bridge the gap between citizens’ needs and societal issues or public service. It helps to develop services, communication and interventions that truly support the public. In this track, the audience is invited to interact with design-research methodology and discuss insights and the necessary conditions from the perspectives of sustainable food, low literacy, and the digital divide.
Moderator: Geke van Dijk
Sustainable food
STBY recently conducted research for the Dutch government on the public’s perception of sustainable food. While this is an urgent political and environmental topic, ‘sustainable food’ is confusing and overwhelming for many people. In this interactive session, STBY introduce the co-creative and iterative methodologies they used to explore and analyse perceptions and behaviours around food.
Speakers: Shay Raviv, Sophie Knight
Low literacy
We developed five persona types based on design-research conducted amongst Dutch low literates. Using these personas, we developed matching methods for finding and educating these types. These methods help local organizations to find low literates and determine the drivers needed to help them take the big step to educating themselves.
Speakers: Neele Kistemaker, Petra Doelen
Digital inclusion
Increasingly, people need to be digitally equipped to participate in society. How do people without professional or social networks deal with increasing digitalization? In our participative research, we involve stakeholders and target audiences to explore and analyse perception and experience. In addition, we formulate solutions and experiments to meet the challenges defined. Our research was commissioned by the municipality of Amsterdam.
Speakers: Christine Dedding, Rolinka Kattouw
Evolution Insights split this project into two sections and we questioned two sets of respondents:
Adult Section – Primary Shoppers who work full time, and take food/drink items to work (556 = sample size)
In this section we look at who takes lunch to work, when and what they take. We look at any extra items that they ‘top-up’ their lunch with, what and where from. We also identify who buys the items, who prepares the lunch and when. We ask the shoppers what was the main reasons for choosing the items for the lunchbox. We also look at changes to lunchtime habits. Children Section – Primary Shoppers who have children under 16, and regularly give them a packed lunch for school (492 = sample size)
In this section we look at who buys the items for the lunchbox, who prepares the lunch and when. We look at who chooses the items for the lunchbox and the variety of lunches provided for children. We also identify the main reasons for choosing the items for the lunchbox. We look at the restrictions imposed by schools and pressure parents feel to provide certain lunches and why are lunchboxes chosen over school dinners?
nternationally renowned chef Jose Andres kicked off his George Washington University food course, “The World on a Plate: How Food Shapes Civilization,” on Monday, January 14 with an overview of the class syllabus, which includes classes on “Food as an Industry,” the “Science of Food,” “Food and Politics,” “Food and Public Health,” and “Food and Culture.”
Implementing Healthy Eating Programs in the WorkplaceCCOHS
What a person eats, how active they are, genetics and the environment in which they live, work and play all have a role in determining whether or not a person is at a healthy body weight. With adults spending a large amount of time at work and consuming at least one meal a day in addition to one or two snacks, workplaces are an ideal venue to promote healthy food choices.
These slides are from an October 13, 2010 webinar held during Canada's Healthy Workplace Month.
Heather Harvey of the Ontario Public Health Association discusses healthy eating in the workplace and how to successfully implement healthy eating programs. She draws on experiences learned through the Eat Smart!® Workplace Program, a healthy eating award program for Ontario workplaces. Even if your workplace is outside of Ontario, you will find value in the lessons learned and strategies discussed for starting and maintaining interest in your own healthy eating program.
To view the free recorded webinar, please visit:
http://www.ccohs.ca/products/webinars/healthy_eating/
“Healthy Living Made Easy” is a 14-lesson curriculum designed to help older adults explore nutrition concepts through activities and discussions. “Healthy Living Made Easy” is a guide to convening discussions and sharing skills to support healthy habits. These discussion and activity guides center the conversation on older adults’ lived experience and emphasize experiential co-education among peers as well as between volunteers and older adults. This is the full "Healthy Living Made Easy" curriculum, handouts to accompany each lesson plan, individual lesson plans, and pretests to gauge your clients knowledge of the nutrition subject.
21720201Chapter 14Eating and WeightHealth Ps.docxRAJU852744
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
– Food nourishes the body by providing energy for
activity
– Digestion begins in the mouth
• Salivary glands provide moisture that allows food to
have taste
• Importance of good mastication
The Digestive System
The Digestive System
– Food is swallowed and then moves through the
pharynx and esophagus
– Peristalsis moves food through the digestive
system
– In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
– Most nutrients are digested in the small intestine
– Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
• associated with weight gain, insulin resistance,
inflammation
Probiotics
• contain live microorganisms
• maintain or improve the "good" bacteria (normal microflora)
in the body
• e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
• act as food for human microflora
• helps improve microflora balance
• e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
• anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
• chronic stress alters the normal bacteria in the gut
Lifestyle
• plenty of fiber, water, exercise and rest
Healthy Defecation
• three bowel movements a day to three each week
• no intestinal pain or bloating
• no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
– Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
– Complicated interplay of nutrients, hormones, and
inflammation
• Metabolic rates differ from person to person
• Ghrelin, a hormone, stimulates appetite
• Leptin, a protein, signals satiation and fat storage
• Insulin, a hormone produced in pancreas
– unlocks cells for glucose use for energy
– cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
– Overeating is not the sole cause of obesity
– Various methods to assess body fat
• Skin-fold technique
• Percentage body fat
• Body mass index (BMI)
– Can also be thought of in terms of social and
cultural standards
– ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
– Obesity rates have increased, especially
“extreme” obesity
• past 30 years obesity rates have nearly doubled to
600 million
• 37.8% of US adults are obese and an additional 32.6%
are over.
21720201Chapter 14Eating and WeightHealth Ps.docxlorainedeserre
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
– Food nourishes the body by providing energy for
activity
– Digestion begins in the mouth
• Salivary glands provide moisture that allows food to
have taste
• Importance of good mastication
The Digestive System
The Digestive System
– Food is swallowed and then moves through the
pharynx and esophagus
– Peristalsis moves food through the digestive
system
– In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
– Most nutrients are digested in the small intestine
– Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
• associated with weight gain, insulin resistance,
inflammation
Probiotics
• contain live microorganisms
• maintain or improve the "good" bacteria (normal microflora)
in the body
• e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
• act as food for human microflora
• helps improve microflora balance
• e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
• anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
• chronic stress alters the normal bacteria in the gut
Lifestyle
• plenty of fiber, water, exercise and rest
Healthy Defecation
• three bowel movements a day to three each week
• no intestinal pain or bloating
• no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
– Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
– Complicated interplay of nutrients, hormones, and
inflammation
• Metabolic rates differ from person to person
• Ghrelin, a hormone, stimulates appetite
• Leptin, a protein, signals satiation and fat storage
• Insulin, a hormone produced in pancreas
– unlocks cells for glucose use for energy
– cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
– Overeating is not the sole cause of obesity
– Various methods to assess body fat
• Skin-fold technique
• Percentage body fat
• Body mass index (BMI)
– Can also be thought of in terms of social and
cultural standards
– ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
– Obesity rates have increased, especially
“extreme” obesity
• past 30 years obesity rates have nearly doubled to
600 million
• 37.8% of US adults are obese and an additional 32.6%
are over ...
Nutrition Education DESIGN Procedure: Pam Koch, Tisch Center for Food, Educa...Teaching the Hudson Valley
From a workshop at "Farms & Food: Teaching the Hudson Valley from the Ground Up," July 2014, Hyde Park, NY, for more information, www.TeachingtheHudsonValley.org
"Empowered Eaters: Making Connections through Food & Nutrition Education." Let’s think broadly about food and nutrition education for the next generation. Explore ways to inspire youth to care about how choices influence their health, that of the planet, and the lives of everyone working with food from farm to plate. We’ll also review how to empower students to create practical action plans to successfully make real changes in their day-to-day food choices. Pam Koch, professor of nutrition education and executive director, Laurie M. Tisch Center for Food, Education & Policy, Teachers College, Columbia University
DRIVE 2017 | 25 October - DESIGN FOR CHANGE - Co-DesignCLICKNL
Design-research helps bridge the gap between citizens’ needs and societal issues or public service. It helps to develop services, communication and interventions that truly support the public. In this track, the audience is invited to interact with design-research methodology and discuss insights and the necessary conditions from the perspectives of sustainable food, low literacy, and the digital divide.
Moderator: Geke van Dijk
Sustainable food
STBY recently conducted research for the Dutch government on the public’s perception of sustainable food. While this is an urgent political and environmental topic, ‘sustainable food’ is confusing and overwhelming for many people. In this interactive session, STBY introduce the co-creative and iterative methodologies they used to explore and analyse perceptions and behaviours around food.
Speakers: Shay Raviv, Sophie Knight
Low literacy
We developed five persona types based on design-research conducted amongst Dutch low literates. Using these personas, we developed matching methods for finding and educating these types. These methods help local organizations to find low literates and determine the drivers needed to help them take the big step to educating themselves.
Speakers: Neele Kistemaker, Petra Doelen
Digital inclusion
Increasingly, people need to be digitally equipped to participate in society. How do people without professional or social networks deal with increasing digitalization? In our participative research, we involve stakeholders and target audiences to explore and analyse perception and experience. In addition, we formulate solutions and experiments to meet the challenges defined. Our research was commissioned by the municipality of Amsterdam.
Speakers: Christine Dedding, Rolinka Kattouw
Evolution Insights split this project into two sections and we questioned two sets of respondents:
Adult Section – Primary Shoppers who work full time, and take food/drink items to work (556 = sample size)
In this section we look at who takes lunch to work, when and what they take. We look at any extra items that they ‘top-up’ their lunch with, what and where from. We also identify who buys the items, who prepares the lunch and when. We ask the shoppers what was the main reasons for choosing the items for the lunchbox. We also look at changes to lunchtime habits. Children Section – Primary Shoppers who have children under 16, and regularly give them a packed lunch for school (492 = sample size)
In this section we look at who buys the items for the lunchbox, who prepares the lunch and when. We look at who chooses the items for the lunchbox and the variety of lunches provided for children. We also identify the main reasons for choosing the items for the lunchbox. We look at the restrictions imposed by schools and pressure parents feel to provide certain lunches and why are lunchboxes chosen over school dinners?
NAF launched NAF Track Certified Hiring at NAF Next. The program gives students who earn a NAF certificate a leg up with job opportunities with 10 of the nation's leading companies.
Bridging the gap between poverty and success is a challenge for all academies. This session will highlight the obstacles associated with students who are economically disadvantaged and provide practical solutions for supporting students facing these problems.
What Difference Does it Make-- Reviewing Evidence on School- Employer Partner...NAFCareerAcads
The seminar will present an authoritative overview of recent national and international research into the impact that employer engagement in education has on young people as they move through schooling and ultimately into the work world. Learn how and why employer interventions can have positive impacts on the success of young people.
Teacher externships are a powerful way to revitalize your teaching and see firsthand how classroom skills and knowledge translate to the workplace. Come learn the first steps of planning a successful teacher externship program, hear ideas on where to look for support and sponsorship and view templates and checklists to get you started on setting up a valuable workplace experience.
SCAS Panel Session - Unique Solutions and Practical IdeasNAFCareerAcads
NAF developed a next-generation assessment system designed to model real-world demands, including the integrated application of academic, career-technical and workforce readiness skills. Designed to bridge the gap among high school career-technical programs, post-secondary course articulation, admission policies and workforce readiness, Student Certification Assessment System (SCAS) assesses a broad range of content and skills through rigorous end-of-course exams and evidence-based portfolios combined with supervisor and teacher feedback. This open and interactive panel session will explore benefits and opportunities while providing a problem-oriented approach to implementing and supporting SCAS. Panelists will represent different perspectives, and will be able to offer unique solutions and share practical ideas.
Scaffolding Your Work-Based Learning Program for Grades 9-12NAFCareerAcads
Do you want to have a concrete action plan for implementing work-based learning into your academy? This session will provide your academy with the scaffolding tools necessary to create a four-year sequenced plan for your students. See how a strong work-based learning plan can include meaningful activities, lesson plans as well as development procedures for utilizing your community and local businesses in the classroom.
SAS Programming for High School - Giving Students the Power to KnowNAFCareerAcads
SAS has created a tremendous opportunity for high school students to learn skills that involve not only programming but critical thinking and problem solving. This workshop will explain SAS, show why it should be taught, explore what it looks like in the classroom and highlight the connection between SAS and the NAF AOIT curriculum.
Providing Students a Quality Internship - Keys to SuccessNAFCareerAcads
Providing a quality internship for every student is one of our main objectives at NAF. This interactive panel discussion will address key steps to ensure the NAF internship is a game-changing experience for every student and will clarify the role everyone – educators, employers, students and parents – needs to play. Best practices will also be shared, enabling participants to draw from their experiences and share their own perspectives.
Lessons Learned on the Journey to Create a Great Intern ProgramNAFCareerAcads
Come hear how to design and implement a successful internship program from a team that's built a great model in Dallas through a partnership between the Dallas Independent School District and Capital One.
With the help of research and district experts, this session will cover how to identify the right data to highlight for specific audiences, how to develop the best formats to present data in various situations and how to access the available tools and documents that NAF provides to assist with results-based marketing.
With the help of research and district experts, this session will cover how to identify the right data to highlight for specific audiences, how to develop the best formats to present data in various situations and how to access the available tools and documents that NAF provides to assist with results-based marketing.
Project Lead The Way - A K-12 STEM Program of StudyNAFCareerAcads
Project Lead The Way (PLTW) offers an engaging K-12 STEM curriculum. This session will discuss PLTW programming at all levels and how it incorporates activity, project and problem-based learning to help students think critically, problem solve and collaborate.
Program Data 101 - From Data Center to Academy Assessment to Action Planning–...NAFCareerAcads
Designed for new academies, this session will focus on ways to meet critical deadlines and use data to inform your academy improvement plan. Academies will share their timelines and strategies for collecting data, meeting with leaders to score the academy assessment and how they use results to create action plans for improvement. The session promises to be informative for new academies looking for help in developing good habits for involving others and creating a plan for their academy development efforts.
Preparing Your Students to Secure and Succeed in a Corporate InternshipNAFCareerAcads
This workshop will discuss the processes and criteria for selecting and hiring interns at KPMG, one of the "big four" public accounting firms. During the workshop, KPMG presenters will share the firm’s resume review processes, interviewing protocols, selection indicators and hiring practices so that academy directors and advisory board members will be in a better position to prepare their academy students for these key internship positions. Tips for how to be successful on the job will be shared.
Participants will learn about our state of the art, cloud-based approach to engineering education and how best to promote 21st century skills such as self-direction, initiative and problem solving within the classroom. Participants will gain a deeper understanding of how to integrate engineering into core academic subjects and learn strategies to seamlessly incorporate their academy’s work-based learning plan objectives into their courses. In addition, we will share information regarding Paxton/Patterson's innovative approach to assessment, remediation and Common Core alignment, demonstrating how we improve student learning and accountability while simultaneously providing greater flexibility to instructors.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
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Home assignment II on Spectroscopy 2024 Answers.pdf
Designing Better Nutrition
1.
2. DID YOU KNOW?
Teen Health Statistics
• Every day 1 out of 10 American’s go to
McDonalds. Every month 9 out of 10
American children visit one.
• In 1970 Americans spent $6 billion on
fast food. In 2006 American spent $142
billion.
• 1 out of 3 children born in year 2000
develop diabetes.
• In 2010, more than 1/3 of children and
adolescents were overweight or obese
3. LUNCH SURVEY
• Put a ✔ next to each of the following factors
you considered when you decided what to eat
at lunch☐ It was fast or easy
☐ It was what I usually eat
☐ It was nutritious
☐ It tasted good.
☐ It was fast or easy
☐ It was a good price
☐ It was in season
☐ My friends liked it
☐ I didn’t have any choice in what I ate
☐ Other factor
4. GOALS OF UNIT
Interdisciplinary health unit where students learn:
• Social, environmental, political, health awareness
issues
How do we do that?
• Marketing and economics of food production &
industry
• Healthy eating information
• Read and understand nutritional ingredients
• Create a culminating design project: Packaging
design for healthy breakfast food.
5. SEQUENCE: ECONOMICS
Economics Class
• Capitalist system
- Efficiency (quantity + speed)
- Profit motive (money rules/money saving techniques
- Outcomes (opportunity costs)
• Human rights issues exploration
- Is access to quality food a right?
- Treatment of workers (teenagers & illegal immigrants
- Right to own life and water (Monsanto/GMOs)
6. SEQUENCE: ECONOMICS
Economics Class
• Who is to blame? (consumer, marketing,
corporation, government regulation, system)
- Trial held to see who is blamed the most
• Solutions (connect to CTE class Food Rules)
7. SEQUENCE: ENGLISH
English Class
• Read Fast Food: Who is to Blame? Unit
• Discuss articles
• Write an argument essay on Who is to Blame?
8. SEQUENCE: DESIGN
CTE Design Class
• Assess prior knowledge of nutrition and
health with warm-up questions
① How many times a week do you eat fast food?
② How many glasses of water do you drink a day?
③ What is the average sugar recommendation for
one day?
④ What is BMI?
⑤ Do you exercise? How many times a week? For
how long?
9. SEQUENCE: DESIGN
CTE Design Class
• Food Inc. and Fork Over Knives
documentaries & discussion
• Food Rules (reading aloud & discussion)
• Food log and evaluation
• Healthy Potluck
• Design packaging for healthy breakfast
food solo or with a partner
10. READINGS & RESOURCES
• English Workbook articles on debates
about food portion in fast foods
• Food Rules, by Michael Pollan
• Omnivore’s Dilemma, by Michael Pollan
• Chew on This, by Charles Wilson
12. STUDENTS READ FOOD RULES ALOUD
• In-class reading and
discussion of the
entertaining and easy-
to-understand Food
Rules
• Students decide what
foods to prepare for a
healthy potluck
13. TRACKING THE INTAKE
• Students keep a daily food log for 5 days
• Website research into caloric intake and
exercise
- choosemyplate.gov
• Students input 3 days of food log and
exercise
• Students learn how their diet measures up
16. HEALTHY POT LUCK
Assignment
• Students can individually or with a partner
prepare a dish that follows the rules in the book
Food Rules
• Dish should feed between 6-10 people
• “Eat food, not too much, mostly plants.”
17. HEALTHY POT LUCK
Assignment: Self-Reflection
• Students complete self-reflection on their food,
write their recipe and indicate how it follows the
“rules”
18. HEALTHY POT LUCK
Assignment: Food
Critique
• At potluck students taste
and evaluate 3 dishes -
then can eat until
everything is gone!
22. DESIGN PROCESS: PACKAGING PROJECT
1. Introduction to package design by industry
partner
2. Packaging research - show & tell of food
packages
3. Research - Landa Design Textbook
4. Design brief - planning product, target market,
etc.
5. Pencil roughs and color comps
6. Digital design using Adobe Creative Suite
7. Print and assemble
8. Product photo and retouching
9. Industry partner judging of final packaging
23. 1. PRESENTATION BY INDUSTRY PARTNER
• Creative Director Todd Gallopo, of Meat
and Potatoes design studio introduces
students to industry standards and
process for developing packaging.
24. 2 & 3. RESEARCH
• Read chapter 8 in Graphic Design
Solutions by Landa and answer
questions
• Research packaging in stores
• Present samples in class
25. 4. DESIGN BRIEF
• Planning the
product and
packaging
for the target
audience
26. 5 & 6. DESIGN PROCESS
• Thumbnail sketches of logo and title
treatment
• Color comps
• Build files digitally
28. 9. BUSINESS PARTNER JUDGES FINAL
STUDENT WORK
• Todd Gallopo returns to
evaluate, critique, and judge
final packages.
• Award ribbons were given to
winners in different
categories
29.
30. QUESTIONS? COMMENTS?
•Contact Academy of Art and Technology (AOAT)
- Gabriela Rosillo (Co-Coordinator/Web Design
Teacher)
gabriela.rosillo@lausd.net
- Donna Mercer (Co-Coordinator/Print Design
Teacher)
dk.mercer@gmail.com
Editor's Notes
Start by showing introduction to Food Inc. 40secs – 2:49secs
Seeing these numbers and how my students eat is a huge concern. Kids eating hot cheetos, monster energy drinks and cup of noodles for breakfast or lunch. Lunch survey
1-2 minutes to complete survey. Raise of hand poll
Change attitude and habits about health while incorporating social, environmental, political, health awareness
Unit is supported when students study about capitalism, human rights issues. Health and food system tied into these units
