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    Mobilemarket2016 Lesson1plan

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    api-296539974
    The document provides an overview of a nutrition workshop lesson plan focused on increasing fruit and vegetable consumption. The lesson plan includes the following: learning objectives about MyPlate, fruit and vegetable subgroups, and daily servings; materials needed like posters, handouts, and ingredients; and a review of key points about balancing nutrition with fruits and vegetables and the health benefits of different subgroups. It concludes with a cooking demonstration of a kale strawberry salad to provide a recipe incorporating fruits and vegetables.

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    Mobilemarket2016 Lesson1plan

    Uploaded by

    api-296539974
    30 views4 pages
    The document provides an overview of a nutrition workshop lesson plan focused on increasing fruit and vegetable consumption. The lesson plan includes the following: learning objectives about MyPlate, fruit and vegetable subgroups, and daily servings; materials needed like posters, handouts, and ingredients; and a review of key points about balancing nutrition with fruits and vegetables and the health benefits of different subgroups. It concludes with a cooking demonstration of a kale strawberry salad to provide a recipe incorporating fruits and vegetables.

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    mobilemarket2016-lesson1plan

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    The document provides an overview of a nutrition workshop lesson plan focused on increasing fruit and vegetable consumption. The lesson plan includes the following: learning objectives about MyPlate, fruit and vegetable subgroups, and daily servings; materials needed like posters, handouts, and ingredients; and a review of key points about balancing nutrition with fruits and vegetables and the health benefits of different subgroups. It concludes with a cooking demonstration of a kale strawberry salad to provide a recipe incorporating fruits and vegetables.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views4 pages

    Mobilemarket2016 Lesson1plan

    Uploaded by

    api-296539974
    The document provides an overview of a nutrition workshop lesson plan focused on increasing fruit and vegetable consumption. The lesson plan includes the following: learning objectives about MyPlate, fruit and vegetable subgroups, and daily servings; materials needed like posters, handouts, and ingredients; and a review of key points about balancing nutrition with fruits and vegetables and the health benefits of different subgroups. It concludes with a cooking demonstration of a kale strawberry salad to provide a recipe incorporating fruits and vegetables.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Market Fresh Nutrition Workshop

    Lesson #1
    Condensed
    Plan for Mobile Market 2016
    Prepared by Jenna Godfrey BS, Dietetic Intern
    Poughkeepsie Farm Project

    OVERVIEW & PURPOSE


    To disseminate meaningful messages of healthy eating and empower participants to
    increase their fruit and vegetable consumption.

    LEARNING OBJECTIVES
    1. Demonstrate an understanding of balance through MyPlate.
    2. Identify 1 vegetable from each of the 5 subgroups.
    3. Describe 1 nutritional property common in all fruits and vegetables.
    4. Describe 1 distinguishing nutritional property of each of the 5 vegetable
    subgroups.
    5. Identify the amount of fruit and vegetable servings needed per day to build a
    healthy diet.
    6. Identify ways to incorporate fruit and vegetables into meals and snacks.

    MATERIALS NEEDED
    1. Post-it note board, other poster board/dry-erase
    2. Apron, gloves, sampling cups/plates, cooking utensils & tools
    3. Cooking demo ingredients
    4. Table & tablecloth, trash can, compost bowl
    5. Handouts (recipes based on produce available, nutrition information, PFP
    information, Mobile Market information)
    6. Decorations (MyPlate poster, bouquet of fresh kale)

    Review Lesson- Key Points


    -

    Welcome all participants to the nutrition workshop.

    Icebreaker: Would anyone share their favorite fruit or vegetable?


    -

    Has anyone tried a fruit or vegetable and didnt like it? Did you attempt
    to taste it a second time? Often it will take a person several tastes of a
    certain fruit or vegetable to develop a liking for it; try preparing the
    specific fruit/vegetable differently each time. For example, it is
    recommended that young children be exposed to a certain food at least
    15 times before determining likability. The same concept can be applied
    to adults!

    Introduce the lesson and topics to be covered.


    -

    Today well discuss how to achieve a balanced, healthful diet by focusing


    on increasing the amount of fruits and vegetables. We will review several
    key nutrition points about different fruits and vegetables and provide
    you with a cooking demonstration. The recipe presented today includes
    items that are for sale here at the Mobile Farmers Market.

    Anchoring questions:
    -

    What are the benefits of eating fruits and vegetables?

    Has anyone seen MyPlate?

    Briefly describe the food groups shown in MyPlate: veg, fruit, protein,
    grains, & dairy
    -

    Have participants shout out a food in each group

    Key Point #1
    : Cover half your plate with fruits and vegetables to achieve a

    healthy, balanced diet. When in doubt, always look for a vegetable or fruit!
    -

    Sub Key Point #1


    : Fruits and vegetables are naturally low in calories,

    free of unhealthy fats, & low in sodium making them ideal choices for
    building a healthy diet.
    -

    Key Point #2
    : All whole fruits and vegetables are excellent sources of fiber, a

    nutrient that our bodies cannot digest. Fiber helps regulate bowel movements,
    promotes a healthy body weight, as well as reduces blood cholesterol and sugar
    levels.
    -

    Sub Key Point #2:


    This is the main difference between consuming

    fruit/veg juices vs. whole fruit/veg, as the juices do not contain fiber.
    -

    Key Point #3
    : All fruits and vegetables are excellent sources of antioxidants
    which fight inflammation.
    -

    Sub Key Point #3


    : Inflammation is one of the major culprits in the

    development of chronic diseases such as obesity, type 2 diabetes, heart


    disease, and cancer. Fruits have a higher amount of antioxidants than
    vegetables.
    -

    Key Point #4
    : Select a variety vegetables: try to eat at least one type of vegetable
    from each subgroup per week- experiment & try something out of your norm!
    Achieving this variety is extremely important in creating meals that offer as
    many nutrients as possible. Different fruits and vegetables provide many of the
    same nutrients, but also many different nutrients.
    -

    Sub Key Points #4


    : There are 5 groups of vegetables: dark green,

    red/orange, legumes, starchy and other. They are grouped according to


    the similarity of their nutrient compositions.
    -

    Have participants name a vegetable in each subgroup.

    Limit vegetables from the


    starchy
    group, especially if you have diabetes.
    The majority of Americans eat too many vegetables from the starchy
    group and not enough from other groups.

    Try replacing meat with


    legumes
    a few times per week: not only do they
    offer significant protein, but a ton of fiber which meat is lacking.

    Red/orange
    subgroup contains types of nutrients called carotenoids,

    which act as antioxidants in the body- reduce inflammation and fight


    disease
    -

    Some types of carotenoids get converted to Vitamin A in the body,


    which supports healthy vision, skin, and immunity (found mainly
    in carrots)

    Dark green
    subgroup contains several important nutrients:
    -

    Vitamin K, iron, potassium, folate- blood health

    Vitamin C- antioxidant, reduce cholesterol, wound healing

    Calcium- supports bone health, muscle & nerve function

    Other subgroup
    : contain a variety of beneficial nutrients
    -

    Examples: avocado= heart-healthy fats, beets= nitric oxide that


    may help prevent Alzheimers, fennel & kohlrabi= potassium &
    vitamin C

    Ask participants to discuss ways they think they could increase their fruit and
    vegetable intake and write responses on dry-erase board (e.g. smoothies, mixed
    dishes, omelets, quesadillas, hummus/guacamole)

    Cooking Demonstration
    -

    Transition into the cooking demo by explaining its purpose: making half your
    plate fruits/vegetables to achieve a healthy, balanced diet.

    Describe what meal will be prepared:


    Kale Strawberry Salad
    -

    Ingredients:
    -

    Kale leaves, torn

    Strawberries, sliced or halved

    Dressing:
    -

    2 parts extra virgin olive oil

    1 part balsamic vinegar

    1 tablespoon honey

    1 tablespoon dijon mustard

    Salt to taste

    Cooking tools: cutting board, knife, tongs, measuring cups and spoons,
    small mason jar

    Show the entire cooking process and briefly describe steps as you go.

    Distribute samples for participants to taste in small 2 ounce plastic cups with a
    plastic utensil.

    Have participants discuss what they like/dislike about the recipe, and ways in
    which it can be improved or altered per their taste preferences.

    Closing

    Q&A

    Ask participants to complete a survey to evaluate effectiveness of lesson and


    cooking demonstration in meeting learning objectives.

    Thank participants for attending workshop and encourage them to come back to
    the Mobile Farmers Market sites each week to learn more about nutrition.

    Provide participants with nutrition resource and recipe handouts, PFP


    brochures, Mobile Market information, etc.

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