This student presentation discusses the benefits of healthy eating and active living. It notes that Newfoundland and Labrador has high rates of obesity and inactivity, contributing to health issues. The presentation outlines school food guidelines that promote choosing whole grains, fruits and vegetables, lean meats and lower-fat dairy. It encourages students to support healthy choices by being agents of change and making healthy options easier in their school.

1. Student Presentation

2. Let’s Talk
What are your favorite foods?

3. What are the benefits of healthy
eating and active living?
 Helps you learn
 Promotes healthy
weight
 Sports performance
 Keeps you healthy
 Prevents diseases
 Dental health
 Sleep better
 Increase self-
esteem & self-
confidence
 Decrease
depression &
anxiety

4. Did You Know?
 Newfoundland and Labrador has the
highest rate of overweight and obesity
in Canada
 Poor eating habits and physical
inactivity contribute to many health
problems among adults
 These health problems such as type 2
diabetes are now being seen in children

5. Environment
 Think for a minute about the food:
– in grocery stores
– in corner stores
– in movie theatres
– at fast food restaurants
– at sports events
– at school

6. Portion Sizes
National Geographic, August 2004

7. Advertising…
Can Nutrition Education Compete?

8. Change is happening at many
levels
You can help create
a school environment that
supports healthy eating!

9. School Food Guidelines
 Foods served or sold in school should
make a positive contribution to students’
eating habits
 Schools teach about healthy eating.
They should also model healthy eating.
 Guidelines include 3 categories of food:
o Serve Most
o Serve Moderately
o Foods Not Included

10. Grain Products
• Choose whole grains more often
• Breads, cereals, pasta, rice, tortilla wraps,
crackers
• Serve Moderately: White based grains

11. Fruits and Vegetables
• Fresh
• Frozen
Fruit can also be:
• Canned in juice
• Dried fruit
Serve Moderately:
• Sweetened fruits/juices
• French fries (once a week)

12. Milk Products
• Choose lower fat & unsweetened
products
• White milk (<2% milk fat - M.F.)
• Lower fat cheese (<20% M.F.)
• Yogurt (<2% M.F.)
Serve Moderately
• Chocolate milk
• Yogurt drinks
• Ice cream (once a week)

13. Meat and Alternatives
• Choose lean cuts of meat, fish, poultry and
dried beans and peas
• Use lower fat cooking methods
• Use in moderation any added fats such as
oil, gravy, cream sauces
Serve Moderately:
• Salami, pepperoni, bologna, wieners, bacon,
chicken wings, or fried meats (once a week)

14. Foods Not Included
• Some foods provide very few nutrients
• Students can fill up on these foods and will not
have room for healthier foods
Examples:
• Cookies, cakes, pies, donuts, chocolate bars
• Popsicles, Jello
• Potato chips
• Pop, fruit drinks, sports drinks, energy drinks
• Battered & fried products – nuggets, battered
& fried chicken pieces, onion rings

15. Active Living
Do you get 60 minutes of
physical activity every day?

18. Encouraging Active Living
 Active Transportation
 Intramurals & Informal activities
 Access to school/community resources
after school hours
 Physical Education
 Activities in other classes

19. Key Messages
 Healthy eating & active living matters
 It’s not always easy to eat healthy in
today’s world
 There are opportunities to increase
physical activity within our school
community
 We can all be agents of change
 Let’s all work together to make the
healthy choice the easy choice for
students!

20. What can you, as
students, do to support
Living Healthy?
Nutrition
Physical Activity