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Slide Notes for CHFFF Lesson 4:Make Half Your Grains Whole! Eat More Whole GrainsCornell University, Copyright 2020Questions, feedback, permission: Wendy Wolfe, ww16@cornell.edu ____________________________________________________________Lesson Prep:Make sure that annotation is allowed/turned on in your Zoom settings if you want to mark packages as they are selected in the Apply (go to Zoom preferences, General, then to “View More Settings” and login to your account). And be sure to click the “Enable Content” button that comes up at the top so the recipe video works. (Note: Images are not moved in this lesson, so no need to re-set the Apply slides)Prepare Poll question for slide 32 – Choosing Healthy Steps___________________________________________________________Lesson Plan/Slide NotesIntroduction (Slide 2) Welcome youth back and say, “Please mute yourself and turn on your video so we can see each other’s faces!”(Slide 3) Say, “Here is a reminder of our group agreements. Does anyone have anything they would like to add or have any questions? Give me a thumbs up if you agree to maintain these!” Bridge from Lesson 3 (Slide 4), “Who remembers how we can find out what’s in the food we eat? Right! We can read the label to find out lots of things about the food we eat. What can we learn from the Nutrition Facts Label? Right again! We can learn about serving size, sugar, fat and lots more. Who would like to share a healthy step they took since our last lesson?”Active Break CHFFF Word Scramble (Slide 5) Say, “Let’s start with a fun active game where you will work together to guess the theme of today’s lesson! In order to earn a guess, we all have to do an exercise together. For example, to earn the first guess, everyone must do a spin jump (spin while jumping, like Mario). To earn a second guess, everyone will do 2 jumping jacks, and so on down the list. In between exercises, we’ll all ‘shake it out’ to keep moving!”“After we complete each exercise as a team, I will randomly choose one of you to guess a letter that might be in our word. Your hint is that the word is the theme of today’s lesson. What questions do you have? Are you ready? First up, one big spin jump! - ready, set, go!”The word is Grains.Use the Zoom annotate tool while sharing your screen to write in letters as they guess correctly (or you can insert text boxes for each guess).Write any incorrect letter guesses along the bottom of the slide.If students are really stuck, call on your co-facilitator to “guess” a correct letter.Encourage everyone to “shake it out” in between exercises, and to do more than the stated number of each activity, to make it more active.Call on as many youth as it takes to successfully guess GRAINS, or tell them the answer if it takes too long. Say, “Well done everyone! Today we are going to use labels again to find out more about the grains we eat. Give me a thumbs up if you are ready to start.” Anchor(Slide 6) Say, “Today’s lesson is about the statement “Make Half Your Grains Whole.” This means we should try to make sure that half of the grain foods we eat are made from whole grains. I’m going to show you some whole grain foods. As you see each food, give a thumbs up if you like the food, a thumbs down if you don’t like the food, and a shrug if you have never tried it.Slides 7-11: Get thumbs up for each food, commenting on the findings as you go. Add(Slide 12, photos of grains) Say, “So there are lots of different whole grain foods, some you know well and may like, and some that may be new to you. We also eat lots of grain products that are not made from whole grain. Here are some actual samples of grains.”Say, “Grains are the seeds of plants. Which of these grains look like whole seeds, ones that we eat as whole seeds after cooking them? Popcorn, brown rice (and oats, although they are flattened from being rolled).Some grain seeds are ground into flour or meal before we eat them, like the white and whole wheat flours shown. What foods do we eat that are made of flour? Right! Bread, cookies and cakes are all made from flour, but these are often made with white flour which means part of the seeds are removed. Let’s look at what gets taken away from the grain seed when it is ‘refined.’” (Slide 13) Say, “First, the outer layer of the whole grain seed is removed. This is known as the “bran” or “hull,” and removing it takes away the fiber part of the grain. Fiber is healthy – it helps us move food through our body, keeps our digestive system working well and decreases our risk of heart disease, cancer, and diabetes.” “The inner part of the seed, called the germ, is also removed. The germ is what becomes the baby plant, and is packed with healthy nutrients. So when the outer part and the inner part are removed, fiber, vitamins, and minerals are lost, and all we have left is starch.”Click slide to show this.(Slide 14) Say, “Let’s look back at our samples of actual grains. Which do you think are refined grains, with the fiber and nutrients removed? Do they look different? Right! White flour and white rice are refined grains. Whole wheat flour, brown rice, oats, and popcorn are whole grains, which are healthier because they are unrefined.” Click slide for green circles around the whole grains. “Foods like cakes, cookies, and pastries are usually made with white, refined flour so they only have starch and don’t have the fiber and nutrients of whole grains. Foods like whole wheat bread and whole grain cereals are made from whole grains, so they have all three parts of the seed, which means they have more fiber, vitamins, and minerals.” (Slide 15, Make Half Your Grains Whole) Say, “Eating whole grains helps us stay healthy and prevents diseases like diabetes, cancer, and heart attacks. That’s why it’s important to make sure at least half of the grain products you eat in a day are made from whole grains! Or as we like to say, make half your grains whole!” “There are many whole grain foods that taste great, but it takes some detective work to find out which grain products are actually made from healthy whole grains and which are not. (Slide 16) Say, “To figure out if a food is made from whole grains, we need to use both the Ingredient List and the Nutrition Facts Label, and know what to look for. Look at these two labels and ingredient lists, one from whole wheat bread and one from white bread. “Let’s look first at the ingredient list. Ingredients are listed in order by amount, with the biggest amount first. Healthier foods have a whole grain listed as the first or secondingredient, usually with the word “whole.” Which of these breads has the word ‘whole’ in its Ingredient List as the first or second item? Right! The whole wheat bread.Click slide to circle the enriched wheat and whole wheat flours. (Slide 17) Say, “Another way to choose healthier grain products is to look at the Nutrition Facts Label and compare the amount of dietary fiber. What do you notice about the dietary fiber in the whole wheat bread compared to the white bread? Yes, the whole wheat bread has more fiber, so it is the healthier choice. Click slide to circle the fiber on each label. Apply – Break-Out Groups Split youth into 2 breakout rooms, with a facilitator in each. (Slide 18, 2 ways to check for whole grains) Say, “Let’s review! Who can tell me one of the ways we can decide if a grain product is made from healthy whole grains? And the second way?” Click slide to show the two ways. Say, “Well done everyone! We can read the ingredients list and the nutrition facts label. Let’s practice that.”(Slide 19) Say, “Do you see any whole grain ingredients on the list of ingredients for this food? The most common whole grain ingredients are whole wheat, whole oats, and whole grain corn. Yes, whole grain rolled oats is the only ingredient, so this is definitely a whole grain!” Click slide to circle the oats in the ingredient list. Say, “Some people think that “Quick Oats” mean they are processed and no longer a whole grain, but it just means that the oat seeds were rolled to flatten them, which breaks up the outer layer a bit and makes them cook faster.” Say, “Who can tell me how much fiber is in this food? Yes, 4 grams - well done! Click slide to circle the fiber. (Slide 20) Say, “Now we are going to play a game, and compete against the other break-out room. On the next slide, there are 8 grain foods. I will randomly call on 5 of you to choose a food package that you think is made of healthy whole grains and is high in fiber. You will have 5 seconds to choose your food item. Once we have chosen 5 food items, we will look at the Nutrition Facts Labels and add up the amount of fiber from our 5 foods. The breakout group that has the highest amount of fiber wins! What questions do you have? Ready to play?” Fiber Relay: Slides 21-29Start by reading the names of each item out loud to clarify what they are: Good Thins Rice CrackersWhole Wheat BreadMulti-Grain Club CrackersRaisin Bran CerealPop CornToasted Harvest Wheat CrackersSplit-Top Wheat BreadWheat ThinsRandomly call on 5 youth, one at a time, and slowly count to five as they choose their food item.Optional: To keep track of what items have been chosen, use the Zoom annotate tool, either the “pen” to write a check mark on each as it is selected, or a “stamp.”Once the 5 packages are selected, go through the next slides to find each of the selected packages and look at its nutrition label. Have youth help identify the amount of fiber for each item and add it to the total, keeping track as you go. When done, also look at the labels for the items not selected if the group is interested and you have time. As you read the labels, discuss any surprises and engage the youth in figuring out why certain foods are higher or lower in fiber than they might expect by also looking at the ingredient list. In particular, point out:“Multi-grain” only means that it has more than one different type of grain; it does not mean that these are “whole grain”. For example, the Multi-Grain Club Crackers are made mostly from white flour with just a little oat bran as the last ingredient. That’s why they have 0 grams of fiber, which is a surprise to most people. Homemade stovetop popcorn and microwave popcorn are both whole grain, but microwave popcorn is much more expensive, and also is higher in calories, salt, fat, and artificial flavoring (and less environmentally-friendly). Many youth are not familiar with stovetop popcorn - explain how to cook the popcorn kernels (in a pan on the stove with a little oil; takes only a few minutes), and that they can add their own seasonings! Brown color: Note that it is easy to think that something is whole grain if it looks brown, like the Toasted crackers and the Split-top Wheat Bread, but that is not a good indicator since it often is just coloring. The Good Thins rice crackers are gluten-free, which is good for those who are allergic to gluten, and they look healthy, but they are made from white rice. A healthier gluten-free option would be one made from brown rice or whole grain corn, or another grain other than wheat (gluten is a protein found in wheat). The fiber in the breads is for one slice, so would be twice that for 2 slices. Away – Come back together as full group Before sharing the slides: Say, “Welcome back everyone! Let’s see who won our Fiber Relay Race!”Ask one person from each group to announce the total amount of fiber in their group’s selected packages, and applaud the winning group. (If needed, explain that each group had the same packages to work with). Say, “Experts recommend that we eat 25 grams of fiber each day. Which team was closest to 25 grams? Who remembers what other foods have fiber besides whole grains? Right - fruits and vegetables!” Resume screen sharing and go to Slide 30, with food packages in fiber order.(Slide 30) Say, “Here are all of our food packages in order of how much fiber they have, from the least to the most. What surprised your group about some of these?”Say, “What do you think about the higher fiber items? How could you add some of these or other high fiber foods to what you eat?Say, “Remember that whole grains and fiber help us to stay healthy, and that lots of whole grains taste great! That’s why we should all try to make half the grains we eat whole!” Recipe Video(Slide 31) Say, “Now we will learn how to make today’s recipe, Veggie Pita-Pockets! While we watch, think about what other veggies you could use in this!”Play recipe video. Click below video twice to go to next slide.Goal Setting(Slide 32) Say, “So now you know how to find healthier grain foods, by looking for whole grain in the ingredient list, or more fiber on the Nutrition Facts Label. Think about a goal you could set for this week. For example, what are some ways you could try to eat more whole grain versions of grain foods you eat now?”Start Poll and have youth vote to show what healthy step they will take, then share and summarize the results, and applaud their plans. (If newsletter sent home) Say, “Be sure to mark down your goal on your newsletter and share it with your family!”Bridge to Lesson 5: Say, “As we’ve seen, Nutrition Facts Labels give us great information, especially for foods we eat at home. But what about when we eat out or get take-out? Next time we’ll find out how to tell which are the healthier choices when we eat out!” ................
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