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Copyright ? 2020. Alberta Health Services. This material is protected by Canadian and other international copyright laws. All rights reserved. These materials are intended for general information only and are provided on an "as is", "where is" basis. Although reasonable efforts were made to confirm the accuracy of the information, Alberta Health Services does not make any representation or warranty, express, implied or statutory, as to the accuracy, reliability, completeness, applicability or fitness for a particular purpose of such information. These materials are not a substitute for the advice of a qualified health professional. Alberta Health Services expressly disclaims all liability for the use of these materials, and for any claims, actions, demands or suits arising from such use. Licensed under the Creative Commons Attribution-Non-Commercial-No Derivatives 4.0 International License. Contact NutritionResources@ahs.ca

Instructions on How to Use the Teacher's Guide

This guide contains everything you need to offer interactive nutrition education to your junior high and high school students, including printable station titles, instructions, worksheets and activity materials. Each station can be completed as a stand-alone activity. They do not have to be completed in the same order as in the guide. An overview of the stations is located in Table 1. References available upon request.

Each station contains:

Activity Description

Key Messages

Station Materials

? Includes hand-outs and other materials needed for the students to complete the activity

? The Canada Food Guide Snapshot can be ordered here. It can take several weeks for the resource to arrive.

Set-Up

? It is recommended to review the hand-outs and activity materials in advance of facilitating the station.

Answer Key for the Activity

Discussion Questions and Answers

Supplementary Information and Resources

? Provides optional additional background information for the teacher to extend learning on the topic.

Ideas on How to Use the Activity Stations in your Classroom

1. Semester-long stations: Provide an overview of each station at the start of the semester. Post stations on the classroom walls for students to complete at their own pace over the semester.

2. Student-directed projects: Provide an overview of each station allowing individual students (or groups of students) to choose a station for their self-directed project. Students can present their findings back to the class.

3. Complete 1 station per class: ~45 minutes per activity and discussion. Follow 3 simple steps: a. Introduce the key nutrition messages and outcomes of the station. b. Have students complete the station worksheet (individually or in groups). c. Go over worksheet answers (if applicable). The follow-up discussion questions can be used in class discussion, small group or individual work.

Table 1. Overview of the Activity Stations

Station Title Food Detective

Cereal Slayer

Thirst Quencher

Ingredient Investigation

Materials needed

? Student Pre-work: Ask students to search for a website or ad that provides nutrition, diet, or food advice. Examples: weight loss supplements, food products, or fad diet programs.

? Canada's Food Guide Snapshot (1 copy) ? Station Title (print x 1) ? Station Instructions (print x 1) ? Answer Key ? Worksheet: Food Detective worksheet (print x 1 per

student) ? Handout: How to find food and nutrition information

you can trust (print x 1 per student) ? Station Title (print x 1) ? Station Instructions (print x 1) ? Answer Key ? Worksheet: Cereal Slayer (print x 1 per student) ? Handout: Choose Whole Grains (Nutrition Bites

version) (print x 5) ? Handout: Label Reading The Healthy Way (print x 5) ? Cereals labels?print and laminate (Appendix)

? Student Pre-work: (Optional) Students may bring in their own drink labels or the teacher may use the drink labels provided.

? Station Title (print x 1) ? Station Instructions (print x 1) ? Answer Key ? Worksheet: Thirst Quencher (print x 1 per student) ? Handout: Healthy Drinks, Healthy Kids ? Drink Labels?print and laminate (Appendix) ? Student Pre-work: (Optional) Students may bring

in their own food labels or the teacher may use the food labels provided. ? Station Title (print x 1) ? Station Instructions (print x 1) ? Answer Key?print in colour and laminate (salt is in blue, sugar is in red) display upside down ? Ingredient Investigation Fact Sheet (print x 1) ? Worksheet: Ingredient Investigation (print x 1 per student) ? Ingredient lists print and laminate (Appendix) ? Dry erase markers red and blue, rag (for wiping off labels)

Nutrition Messages and Outcomes Choose and Prepare Healthy Food

Students will assess the credibility of the nutrition information in the media. Students will learn where to find reliable nutrition information on-line and learn to recognize fad diet information.

Choose Whole Grains

Students will learn to recognize sources of whole grains and how to determine sugar and fibre content from a Nutrition Facts table. Students will assess added sugar and fibre content of breakfast cereals. Choose Healthy Drinks

Students will review labels and become aware of the added sugar content in some popular drinks.

Choose and Prepare Healthy Foods

Students will review the ingredient lists on common packaged foods while learning about the various forms of sugar and salt found in foods.

Table 1. Overview of the Activity Stations

Station Title Materials needed

Fat Match

Sodium Analyzer

Time Crunch! What to Eat?

? Station Title (print x 1) ? Station Instructions (print x 1) ? Answer Key (display upside down) ? The Low Down on Fats Fact Sheet (print x 1) ? Fat Match Cards?print and cut each card,

laminate or glue to index cards (display right side up) ? Station Title (print x 1) ? Station Instructions (print x 1) ? Answer Key ? Worksheet: Sodium Analyzer (print x 1 per student) ? Display items: 1 box of salt, food packages or printed labels (Appendix) ? Measuring spoons, clear plastic cups or resealable plastic bag to hold salt, one for each nutrition label ? Calculator (optional) ? Station Title (print x 1) ? Station Instructions (print x 1) ? Worksheet: Weekly Snack Planner and List of Foods (print x 1 per student) ? Handout: Healthy Snacking (print x 5)

Crunchy, Juicy, or Sweet? You decide!

? Station Title (print x 1) ? Station Instructions (print x 1) ? Answer Key ? Worksheet: Blank Healthy Plate ? Optional Handout: Canada's Food Guide

Snapshot (print x 5 or order copies) ? Handout: Eat More Vegetables and Fruit

(print x 5) ? Photos of foods print and laminate (Appendix) ? Optional: If doing the food sampling the

following foods are suggested: spinach, beets, zucchini, sweet potato, jicama, cassava, parsnip, and turnip. Note that none of these foods are major allergens.

? Hand wipes or hand sanitizer ? Spoons, forks, or toothpicks for tasting

Nutrition Messages and Outcomes The Lowdown on Fats

Students will learn the types of fats found in common foods and the effect they have on the body.

Hold the Salt

Students will be able to determine the amount of salt in processed foods compared to the recommended daily intake.

Steps to a Healthier You

Students will be able to practice their creativity and planning skills while making a weekly snack plan. Eat More Vegetables and Fruits

Students will understand the importance of eating a variety of vegetables and fruit, while developing a snack or meal and meal plan that incorporates vegetables and fruits.

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