S3.us-west-2.amazonaws.com



Slide Notes for CHFFF Lesson 2:Color Your Plate: Eat More Fruits and VegetablesCornell University, Copyright 2020Questions, feedback, permission: Wendy Wolfe, ww16@cornell.edu ____________________________________________________________Note - Reset slides after teaching:Either save a copy of the Apply slides before you teach each time (recommended), or be sure to re-set the Apply slides from the last time you taught, moving the images back to their original positions. In this lesson, that means putting the veg/fruit photos back to the top of the slide after moving them onto the plates (the “undo” button works great for this). Also remove any text added to the Lesson 1 review at the beginning.Lesson PrepDecide ahead which break-out group will do which Apply slides (17 & 18 or 19 & 20 – all 4 have different sets of vegetables and fruits). Also be sure to click the “Enable Content” button that comes up at the top so the recipe video works. ____________________________________________________________Introduction (Slide 2, Group Agreement) Say, “Welcome back everyone, we are so excited to have you here today. Let’s begin today with a review of our group agreement. Give a thumbs up if you agree!”Review of Lesson 1(Slide 3) Say, “Who remembers what we learned about healthy drinks last week? What did we call drinks with a lot of sugar? Right! Stop Drinks because they aren’t healthy. What are some Stop Drinks?”Click slide to show some Stop Drinks.“And what are some “Slow Drinks”? Feel free to call out your answers! Right! Flavored milk and 100% fruit juices are “Slow Drinks” because they have lots of nutrients, but also have lots of sugar or calories.” Click slide to show Slow Drinks.“What are some healthy drinks, the ones we call “Go Drinks”? That’s right! We need low-fat milk and water every day!” Click slide to show Go Drinks.(Slide 4) “Who’d like to tell us about a healthy step they took this past week to choose healthier drinks?” (Let several participants share)“Great job! Thanks for sharing!” Anchor - Name that Fruit or Veg(Slide 5, Lesson title) Say, “Our lesson for today is Color Your Plate: Eat More Fruits and Vegetables.”Click on slide to show lesson title. (Slide 6) “Let’s play a quick game called Name that Fruit or Veggie.” Read each descriptor (Red, Sweet, etc.), and have participants call out vegetables or fruits that match.After a few are called out for each, click to show an example of that descriptor. Go from left to right, doing first row and then 2nd row, so examples work. Add(Slide 7) Say, “How many of you have seen MyPlate?”“MyPlate shows us the healthy way to eat every day by including foods from five different food groups—Vegetables, Fruits, Grains, Protein and Dairy.”“We already talked about some fruits and vegetables and we’ll go back to those groups again. First, let’s see what we know about the other groups.” “Let’s start with the Grains Group. What are some examples of foods in the grains group? Feel free to unmute yourselves and call out your answers!”Add additional examples as needed such as bread, rice, noodles, cereal, crackers, etc. “How about the Protein Group?” Add additional examples as needed such as chicken, meat, fish, eggs, beans like kidney beans, nuts, seeds, and soy products like tofu. “And the Dairy Group?” Add additional examples as needed such as milk, cheese, and yogurt. “Great job everyone, thank you for sharing!” (Slide 8, MyPlate Close-up) Say, “MyPlate helps us know what to eat – and it also helps us see how much of each food group we need. For example, let’s look at the fruits and vegetables. What do you notice about how much of the plate these two groups take?” “Correct! Vegetables and Fruits take up half of MyPlate. And to be as healthy as we can, that’s what our plates should look like every time we eat!” Click for MyPlate image with food photos.(Slide 9, Fruit & veg icons) “Let’s talk about why it’s important to eat lots of vegetables and fruits. What ideas do you have?” Encourage youth to share why vegetables and fruits are important. Then click the slide for a relevant bullet as you review each item below.“Right! Vegetables and fruits are packed with vitamins, minerals and fiber that keep us healthy. And they help us avoid some really serious diseases like cancer and heart disease.They help us grow strong, have healthy skin and hair, and do our best when we play and learn. They’re also fun and colorful to eat, for both meals and snacks.” (Slide 10, Rainbow) “As we saw in our game, vegetables and fruits come in lots of different colors! To be most healthy, it's important to ‘color your plate’ with lots of different colored vegetables and fruits.” “There are three groups of vegetables that are especially healthy – dark green vegetables, red and orange vegetables and dried beans.” (Slide 11) “Dark Green Vegetables are an especially healthy color to include in our meals and snacks. Give a thumbs up if you recognize some of the vegetables on this slide!”Call on participants with thumbs up and ask them to identify a vegetable. Explain the vegetables as needed (left to right): Leaf lettuce, Swiss Chard, spinach, broccoli, and kale (2 kinds). Others not shown include collard greens, turnip greens, & other dark leafy greens. Note that this group does NOT include other lighter green vegetables such as iceberg lettuce, green beans or zucchini – explain this to youth as needed. (Slide 12) “Red and Orange Vegetables are also especially healthy. What red and orange vegetables do you see here? Unmute yourselves and call out the answers!” Explain the vegetables as needed (left to right): canned tomatoes, red bell pepper, fresh tomato, sweet potato, butternut squash, pumpkin (canned & fresh), and carrots. Others include other winter squashes and orange bell pepper. (Slide 13) “Great job! The other especially important group is Dried Beans, like kidney beans, baked beans, and refried beans. Who can name some other dried beans you see here, or that you know? Great job!” Other beans include pinto, black, navy, black-eyed peas, split peas, etc. Note: This group is often called “Beans and Peas” or “Legumes” but those are confusing so we call them “Dried Beans” even though we eat them cooked. “It’s important to eat some dark green vegetables, red and orange vegetables and dried beans every week, or as often as you can.” “Dried beans are special because in addition to being in the vegetable group, they are also in the protein group because they are high in protein.”(Slide 14) “It’s also important to eat lots of other vegetables to help make half your plate vegetables and fruits. What are some other vegetables and fruits you like that are not in the 3 groups we just talked about? Call out your answers.” Encourage youth to name other vegetables such as corn, cabbage, peas, potatoes, cauliflower, green pepper, cucumber, etc. “Eating lots of different kinds of vegetables is important because they are good for you in different ways.” (Slide 15, 2? cups...) Say, “It’s also important to make sure you are eating the right amounts of vegetables and fruits. To be healthy and prevent diseases like cancer and heart disease, we need to eat 2? cups of vegetables and 1? cups of fruit every day!”Say, “That’s the same as five ?-cup servings of vegetables and three ?-cup servings of fruit. Let’s see what that looks like.”Click slide to show 5 servings of vegetables and then 3 servings of fruit. Optional: Stop sharing screen and show real measurements of five ?-cup servings of vegetables, including one dark green (e.g., leaf lettuce), one red/orange (e.g., chopped carrots), and one dried beans (e.g., garbanzos), plus two other vegetables (e.g., cucumbers and tomatoes), and toss them together to make a salad that shows the total amount needed for a day. Optional: Explain that 1 cup leafy greens counts as a ?-cup serving since it can be squished into a ? cup. Active Game - Move Break! (Slide 16)Stop screen sharing and have participants put you on speaker view. Optional: Play music of your choice (use “computer sound only” in Zoom share advanced settings) Ask youth to stand up, and lead them in each of the following (do more of each if time).Get Loose (10 secs) 5 Jumping Jacks 5 Arm Circles (forward) 5 Arm Circles (back)5 Hula Hoops one way5 Hula Hoops the other wayShake it out (5 secs) Bend Down, touch toes, come back up and shake arms! Apply – Break-out Groups (Slides 17-20)Say, “Now we're going to split into groups and do an activity to plan a whole day’s worth of meals that include the recommended amounts of vegetables and fruits.” Split youth into two groups using breakout rooms, with a facilitator in each. Share screen and open the slides, but stay in normal view - do NOT go into slide show view since you will need to move images around.One break-out room should do Slides 17 and 18, while the other does 19 and 20, since there are different vegetables and fruits on each – decide this beforehand. Say, “Your goal is to use the vegetables and fruits on each slide to create three meals and one snack that include the recommended total of 2? cups of vegetables and 1? cups of fruit. Since each of these photos is a half-cup serving, that means we need to move 5 vegetables and 3 fruits onto our plates for the day.”Start by telling youth what each vegetable and fruit on the slide is, since some are hard to identify.Slide 17: Vegetables are tossed salad, zucchini, black beans, green pepper, celery, corn on the cob, tomato; Fruits are fruit cocktail, grapefruit, raisins, grapes, orange. Slide 18: Vegetables are corn, broccoli, lettuce, carrots, green beans, lentils, cauliflower; Fruits are apple, strawberries, cantaloupe, watermelon, canned peaches.Slide 19: Vegetables are spinach, cauliflower, carrots, cabbage, baked potato, tomato, zucchini; Fruits are nectarine, blueberries, dried apricots, applesauce, grapes.Slide 20: Vegetables are tomato juice, peas, pinto beans, snow peas, corn on the cob, broccoli; Fruits are canned peaches, banana, pear, kiwi, mango.Ask youth to help select items to complete the meals so that the recommended amounts of vegetables and fruits are included for the day. That means 5 vegetables and 3 fruits, since 5 of these ?-cup servings of vegetables makes 2? cups, and 3 of the ?-cup servings of fruit make 1? cups.As youth select items for the meals, drag each item onto the appropriate plate to complete each meal. Start with breakfast, and go through the day, stopping periodically to count the number of vegetables and fruits so far, adding more to other meals as needed.Use the “Choose Your Own” bubbles to write in additional vegetables or fruit that youth suggest (optional).Stop when you get 5 vegetables and 3 fruits - Do not move more than this amount since the point is to visualize the recommended amounts, and more might feel less feasible to accomplish. After completing the meals, ask youth if they want to swap any items to make any plates more colorful or appealing.Say, “Let’s start with breakfast. What fruit or vegetables do you want to include in your breakfast? How about lunch? Remember to try to make half of each plate vegetables and fruits like we learned, and include lots of different veggies and fruits to make your plates colorful!” As the group completes the task, encourage them to share their thoughts. Repeat for your second slide, then return to the full group to share findings.Return to Whole Group Return from breakout rooms and have each group share at least one of their completed days’ meals, if feasible (each facilitator share a slide). Then lead a discussion of the findings.(Slide 21) Ask, “Who would like to share what surprised you about this activity? What was something you learned?How many vegetables and fruits did you have to include in each meal to fill half your plate and get the recommended amount for the day?” Make sure youth realize they need to eat at least one vegetable or fruit every time they eat to get enough for the day. This may seem overwhelming, so explain that instead of trying to eat five different vegetables, they can eat more of a given vegetable. For example, eating a whole cup counts as two of the 5 servings needed.Emphasize that fresh, frozen, and canned fruits and vegetables are all healthy and can be used in different ways (e.g. add frozen spinach to pasta dishes).Encourage buying in season since cheaper, and explain that frozen and canned can be less expensive.“So, we made meals that had 5 servings of vegetables and 3 serving of fruit, but what was missing from these meals? I’ll give you a hint, if you’re thirsty, what might you drink? What are some healthy “Go Drinks” you could add to these meals?”Recipe Video (Slide 22) Say, “Combining vegetables is one way to make them tasty and easy to eat more of. Today we are going to learn how to prepare Colorful Black Bean Salad! Let’s watch this video together.”Show Recipe Video, making sure to share the audio.Away(Slide 23) “Let’s choose a healthy step to eat more vegetables and fruits this week! Remember to especially try to eat more dark green vegetables, red and orange vegetables, and dried beans!”Click slide to remove dog image so it is not distracting.Read each Healthy Step idea or ask a student to read them aloud.Have each student share what healthy step they will try.(If newsletter sent home) Say, “Remember to mark your goals on your newsletter and share it with your family!” Bridge to Lesson 3: Say, “Vegetables and fruits don’t usually come with a nutrition label, but many other foods do. Next time we’ll learn how to use Nutrition Facts Labels to choose healthier snacks!” ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download