Healthy Edge: Building Healthy School Meals
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Transcript of Healthy Edge: Building Healthy School Meals
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Healthy Edge:Healthy Edge: Building Healthy School Building Healthy School
MealsMeals
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Module 1Module 1
NutritionNutrition
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ObjectivesObjectives
1. Define “nutrition integrity” in Child Nutrition Programs (CNP)
2. Identify nutrients essential to CNP meals3. Recognize how Recommended Dietary
Allowances (RDAs) are set for different age groups
4. Point out how RDAs form the foundation for the Dietary Guidelines for Americans (Dietary Guidelines), which in turn form the basis of CNP
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ObjectivesObjectives
5. Follow the standards set by the School Meals Initiative for Healthy Children (SMI) in ensuring healthy meals
6. Advocate for student selection of healthy meals
7. Apply what you learn to your role as a child nutrition professional
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Nutrition IntegrityNutrition Integrity
SNA defines nutrition integrity as follows:
A level of performance that assures all foods and beverages available in schools are consistent with the Dietary Guidelines for Americans, and, when
combined with nutrition education, physical activity, and a healthy school environment, contributes to enhanced learning and the
development of lifelong, healthy eating habits.”
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CaloriesCalories
A calorie is the measure of the energy in a food.
Proteins and carbohydrates contain 4 calories per gram. Fats contain 9
calories per gram.
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Ages (Years) Calories
Children
4-6 1800
7-10 2000
Males
11-14 2500
15-18 3000
Females
11-14 2200
15-18 2200
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Learning From LabelsLearning From Labels
100% Orange Juice
Nutrition FactsServing Size ½ cup
Servings Per Container 1
Amount Per Serving
Calories 55
% Daily Values
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 0g 0%
Sugars 12g
Protein 0g
Vitamin A 0% • Vitamin C 60% • Calcium 1% • Iron 0%
Ingredients
100% fruit juice.
Orange Soda
Nutrition FactsServing Size ½ cup
Servings Per Container 1
Amount Per Serving
Calories 56
% Daily Values
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Sugars 14g
Protein 0g
Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 0%
Ingredients
Carbonated water, sugar and/or corn syrup, natural flavors, citric acid.
Orange Sections
Nutrition FactsServing Size ½ cup
Servings Per Container 1
Amount Per Serving
Calories 40
% Daily Values
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 12%
Sugars 7g
Protein 0g
Vitamin A 1% • Vitamin C 65% • Calcium 3% • Iron 1%
Ingredients
Orange sections, without membranes
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ProteinProtein
Proteins are necessary for growth, maintenance, and
repair of the body.
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Complete & Incomplete ProteinsComplete & Incomplete Proteins
Amino acids are the building blocks of protein. Of the 20 amino acids, 9 of them cannot be manufactured
by the human body and must come from the food you eat.
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Complete Protein
N-U-T-R-I-T-I-O-N
Incomplete Protein
N--T-R--T---N
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SourcesSources
COMPLETE PROTEINS INCOMPLETE PROTEINS
Contains ALL 9 essential amino acids
EggsMilk
MeatPoultry
Fish
Contains LESS THAN 9
essential amino acids
Legumes Nuts
GrainsVegetables
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Activity 1Activity 1
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Increasing ProteinIncreasing ProteinMenu Item• lettuce, tomato, cucumber
salad• refried beans, flour tortilla• potato salad• apple wedges• spaghetti, tomato sauce• veggie fried rice• bagel• fruit cup• biscuit• vegetarian baked beans
To Raise Protein, Add…• julienne turkey• low-fat grated cheese• hard-cooked egg• low-fat cottage cheese• soy crumbles• chick peas• peanut butter• low-fat yogurt• reduced fat turkey sausage• whole wheat roll
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CarbohydratesCarbohydrates
Carbohydrates are the body’s main source of calories or energy.
Carbohydrates are also needed to turn the body’s store of fat into calories for
energy needs.
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SourcesSources
Complex carbohydrates: fruits, vegetables, grains, beans and peas, rice, pasta, bread, and cereals.
Simple carbohydrates: fruit (fructose), milk (lactose), and table sugar (sucrose). Sugar added to foods can include: brown sugar, raw sugar, corn syrup, honey, cane sugar, high-fructose corn syrup, and molasses
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Activity 2aActivity 2a
Calorie free Reduced sugar
Sugar free No added sugar
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Activity Activity 2b2b
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FiberFiber
1.Aids the digestive process by moving other foods through the intestinal tract and helps weight loss by making us feel “full.”
2. Has been linked to reducing the risk of colon diseases and cancer, heart disease, diabetes, obesity, and controlling cholesterol blood levels.
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SourcesSources
• Fruits, vegetables, whole grains, and some seeds and nuts
• Vegetables offer fiber through the leaf, flower or stem of the plant (e.g., leafy greens, celery, asparagus, cauliflower, broccoli and Brussels sprouts)
• Fruit skins and membranes of fruits and vegetables
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Learning From LabelsLearning From Labels
100% Whole Wheat Bread
Nutrition FactsServing Size 1 slice (43g)
Servings Per Container 16
Amount Per Serving
Calories 100
% Daily Values
Total Fat 1.5g 2%
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 3g
Protein 5g
Vitamin A 0 % • Vitamin C 0% • Calcium 4% • Iron 8%
Ingredients
Whole wheat flour, water, wheat gluten, brown sugar, high fructose corn syrup, cellulose, cultured wheat flour, wheat oats, wheat flakes, wheat bran, flaxseed.
Wheat Bread
Nutrition FactsServing Size 1 slice (31g)
Servings Per Container 22
Amount Per Serving
Calories 80
% Daily Values
Total Fat 1g 2%
Cholesterol 0mg 0%
Sodium 105 mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Sugars 3g
Protein 3g
Vitamin A 0 % • Vitamin C 0% • Calcium 15% • Iron 4%
Ingredients
Enriched bleached flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, high fructose corn syrup, whole wheat flour, yeast, wheat gluten, wheat bran.
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Increase FiberIncrease Fiber
1. Stay close to nature
2. Switch to whole grains
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Increase FiberIncrease Fiber
3. “Fiberize” your cooking style
4. Experiment with unfamiliar whole grains
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Activity 3Activity 3
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FatFat
• Adds flavor
Because it stays in the digestive tract longer than carbohydrates, fat signals the brain that the body is satisfied and doesn’t need more food
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FatFat
Fat soluble vitamins are transported by fat in the diet
The body uses fat to make the insulation for organs to protect them from injury
Fat supplies essential fatty acids which the body cannot make
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SourcesSources
2. Meat, fish
3. Milk and milk products
1. Spreads and oils: butter, margarine,
olive oil, corn oil, and lard
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SourcesSources
5. Some fruits and vegetables – such as avocadoes and olives; however, most fruits and vegetables are very low in fat
4. Nuts
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CholesterolCholesterol
Makes bile which helps the body digest and absorb fat
Is part of some hormones
Can change to vitamin D with the help of sunlight on the skin
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Types of Fat and Their Effect on CholesterolTypes of Fat and Their Effect on Cholesterol
Type of Fat Main Sources Room Temp.
Effect on Cholesterol
MonoUnsaturated
Grape seed oil, olives, olive oil, canola oil, peanut oil, cashews, almonds, peanuts, avocados
Liquid Lowers LDLRaises HDL
PolyUnsaturated
Corn, soybean, safflower, cottonseed oils, fish
Liquid Lowers LDLRaises HDL
Saturated Whole milk, butter, cheese, ice cream, read meat, chocolate, coconuts, coconut milk, coconut oil
Solid Raises LDLRaises HDL
Trans Most margarines, vegetable shortening, partially hydrogenated vegetable oil, deep-fried chips, many fast foods, most commercial baked goods
Solid or semi-solid
Raises LDLLowers HDL
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Child Nutrition Programs RequireChild Nutrition Programs Require
• 30% or less of calories from fat
• Less than 10% of calories from saturated fat
• Averaged over a week
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Activity 4Activity 4
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MineralsMinerals
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Calcium HelpsCalcium Helps
Form bones and teeth
Muscles contract and the heart to beat
Blood clotting
Slow the rate of bone loss as people age
The nervous system to send messages
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SourcesSources
• Dairy foods supply 75 percent of all the calcium in the U.S. food supply.
• Other foods: dark-green leafy vegetables and fish with edible bones provide significant amounts.
• Some processed foods, such as orange juice and breakfast cereal, may be fortified with calcium.
• Vitamin D helps the body to absorb calcium from food
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Activity 5Activity 5
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IronIron
• Iron supports the functioning of the red blood cells that carry oxygen to every cell in the body.
• Vitamin C improves iron absorption.
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SourcesSources
Iron is present in both animal (redmeat) and plant foods (blackstrapmolasses). Some foods are fortifiedwith iron (breakfast cereal).
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Activity 6Activity 6
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Sodium’s JobSodium’s Job
Maintaining proper fluid balance
Regulating blood pressure
Transmitting nerve impulses
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SourcesSources
• Salt may be shaken on food, and you can taste it in chips, ham, soy sauce, and pretzels.
• Sodium is also found in processed and prepared foods, packaged mixes, canned foods, luncheon meats, and cheese.
• NA, cured, pickled, corned, smoked meat sodium is added.
• Most condiments, such as mustard, ketchup, soy sauce, some salad dressings and teriyaki sauce contain sodium.
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Reduce SodiumReduce Sodium
• Remove salt shakers and portioned salt from the serving area
• Offer salty foods less often and salt them less
• Concentrate on reducing added salt and opt instead for other seasonings and herbs
• Read labels to identify the amount of salt in products, then select the lowest sodium product that doesn’t sacrifice quality
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Reduce SodiumReduce Sodium
• Select soup bases that do not list salt in the first few ingredients
• Serve unsalted pretzels• Check labels for vegetable juices and
select those with lower amounts of sodium
• Frozen vegetables usually contain less sodium than canned vegetables and fresh vegetables even less
• In place of onion or garlic salt, use onion or garlic powder
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Activity 7Activity 7
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VitaminsVitamins
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Vitamin AVitamin A
Helps the eyes to see normally in the dark Promotes the growth and health of cells and
tissues Protects against infection by keeping skin
and mucous tissues (mouth, stomach, intestines, respiratory, genital and urinary
tracts) healthy• Is an antioxidant, may reduce the risk for certain cancers and diseases of aging
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SourcesSources
Animal products, such as eggs and liver Whole milk or fat free milk that has been
fortified Fortified foods, such as breakfast cereals• Beta carotene, a substance in plant foods
that the body changes into vitamin A (dark green, dark yellow/orange and red fruits and vegetables)
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Activity 8Activity 8
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Vitamin CVitamin C
Also called Ascorbic Acid, Vitamin C helps:
Produce collagen, a connective tissue that gives structure by holding tissues together
Form and repair red blood cells, bones, and other tissues
Keep capillary walls and blood vessels firm
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Vitamin CVitamin C
Also called Ascorbic Acid, Vitamin C helps:
• Absorb iron from plant sources Keep gums healthy Heal cuts and wounds Protect from infection by keeping the
immune system healthy
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SourcesSources
Many fruits and vegetables, especially citrus fruits (orange,
grapefruit), red vegetables (tomato, red pepper), and potatoes
(with the skin).
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Activity 9Activity 9
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Recommended Dietary AllowancesRecommended Dietary Allowances
• RDAs are recommended levels of nutrients to meet the needs of most healthy individuals; they are specified for different genders and age groups
• RDAs are determined by extensive scientific research
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Recommended Dietary AllowancesRecommended Dietary Allowances
• Dietary Reference Intakes (DRI) are a new umbrella term which includes RDA and other nutrient requirements; DRI is gradually replacing RDA in nutrition research and applications
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Activity 10: RDAsActivity 10: RDAs
Carefully review the RDA chart to determine the following:
1. How much protein is needed by a boy age 13?2. How much protein is needed by a girl age 13?3. How much iron is needed by a boy age 164. How much iron is needed by a girl age 16?5. How much vitamin A is needed by a boy age 8?6. How much vitamin A is needed by a girl age 8?
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Dietary Guidelines For AmericansDietary Guidelines For Americans
The 2005 Dietary Guidelines for Americans address:
1.Adequate Nutrients Within Calorie Needs2.Weight Management3.Physical Activity4.Food Groups to Encourage
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Dietary Guidelines For AmericansDietary Guidelines For Americans
The 2005 Dietary Guidelines for Americans address:
5. Fats6. Carbohydrates7. Sodium and Potassium8. Alcoholic Beverages9. Food Safety
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School Meals InitiativeSchool Meals Initiative
1. RDA for calories, protein, calcium, iron, vitamin A, vitamin C for age/grade groups 1/3 RDA for lunch 1/4 RDA for breakfast
2. No more than 30% of calories from fat*3. Less than 10% of calories from saturated
fat*4. Follow the Dietary Guidelines for Americans
*Averaged over a week
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Activity 11Activity 11
• Which lunch provides the most vitamin A?• Why?• Which lunch provides the most fat?• Why?• Which lunch provides the least amount of
fiber?• Why?
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Q & AQ & A
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Module 2Module 2Preparing & Serving Preparing & Serving
Healthy MealsHealthy Meals
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ObjectivesObjectives
• Identify the SMI nutrition goals• Plan, prepare, and serve healthy school meals• Understand the menu planning approach that
is used in your school• Use production tools and techniques to
comply with regulations• Choose healthy food preparation techniques
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School Meals InitiativeSchool Meals Initiative
Recommended Dietary Allowances (RDA) for protein, calcium, iron, Vitamins A and C:For breakfast, ¼ of the RDA for
appropriate age/grade groupFor lunch, 1/3 of the RDA for
appropriate age/grade group
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School Meals InitiativeSchool Meals Initiative
Recommended Energy Allowances (REA) (i.e., calories)appropriate for age/grade groups
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School Meals InitiativeSchool Meals Initiative
Dietary Guidelines for AmericansEat a variety of foodsLimit total fat to less than or equal to 30%
of caloriesLimit saturated fat to less than 10% of
caloriesChoose a diet with plenty of vegetables,
fruits, and grainproducts
Choose a diet moderate in salt and sodium
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How Can I Achieve the SMI GoalsHow Can I Achieve the SMI Goals
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Step 1: Plan Healthy MenusStep 1: Plan Healthy Menus
• Develop cycle menus • Strive for balance • Emphasize variety • Consider staffing, equipment, and budget
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Cycle Menus Increase Efficiency By:Cycle Menus Increase Efficiency By:
• Saving production time through staff familiarity
• Reducing time spent analyzing nutrient content
• Increasing cost predictability
• Identifying menu changes needed to meet nutrition goals
• Reducing menu planning time, plan menus that can be used for several weeks
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Strive For BalanceStrive For Balance
1. Balance higher-fat foods with lower-fat choices by limiting the number of high-fat foods served in the same week
2. Balance a higher-fat entrée with lower-fat ones
3. Use low-fat side dishes to balance higher-fat entrées
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Strive For BalanceStrive For Balance
4. Offer no more than one high-fat menu item per meal, if menu choices are not provided
5. Balance flavors, shapes, sizes, textures, and colors by cutting fruits and vegetables into various shapes and offering whole as well as cut up fresh fruits
6. Balance calories
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Increase Calories Increase Calories Without Increasing Without Increasing
FatFat
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Increase Calories Without Increasing FatIncrease Calories Without Increasing Fat
1. Increase portion size or number of servings of breads, pasta, rice, grains, fresh vegetables and fruits
2. Add low-fat condiments such as honey, jam or jelly
3. Add low-fat ingredients to foods such as fruit to baked products and low-fat milk in place of water
4. Introduce new combinations of foods such as red and black beans or oriental noodles to salads
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Increase Calories Without Increasing FatIncrease Calories Without Increasing Fat
5. Team vegetables and fruits with low-fat cottage cheese or yogurt
6. Complement a low-calorie menu with a low-fat, higher-calorie dessert such as low-fat frozen yogurt or fruit gelatin
7. Offer flavored low-fat milk
8. Serve higher-calorie vegetables such as potatoes or corn along with low-calorie vegetables like carrots or broccoli
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Activity 1Activity 1
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Emphasize VarietyEmphasize Variety
1. Main courses include soups and entrée salads2. Different forms of foods e.g., raw,
cooked, fresh, frozen3. Vitamin A–rich vegetable or fruit three to
four times a week
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Emphasize VarietyEmphasize Variety
4. Vitamin C-rich vegetable or fruit three to four times a week, especially at breakfast5. Variety of fruits and vegetables (canned, fresh, and dried) and 100% juices6. Fruit as a topping on pancakes, waffles, and cereals7. Add fruit to baked products
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Emphasize VarietyEmphasize Variety
8. Add vegetables to pizza, casseroles, sandwiches and wraps 9. Menu item containing a whole grain each day10. Cooked dried beans or peas each week 11. Skim and 1% milk at each meal12. Choices of entrées and side dishes13. Choices within a food item
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Staffing, Equipment and BudgetStaffing, Equipment and Budget
1. Is the food preparation work balanced among employees?
2. Can meals be prepared using the available equipment?
3. Are high- and low-cost foods balanced in the menus?
4. Do convenience foods balance labor and budget?
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USDA Menu Planning OptionsUSDA Menu Planning Options
1. Traditional Food-Based Menu Planning Approach (Traditional Approach)
2. Enhanced Food-Based Menu Planning Approach (Enhanced Approach)
3. Nutrient Standard Menu Planning (NSMP)
4. Assisted Nutrient Standard Menu Planning (ANSMP)
5. Alternate Menu Planning – Any Reasonable Approach
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Which Approach is Which Approach is Used in Your Used in Your
School?School?
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Advantages /Advantages /
DisadvantagesDisadvantages
USDA Menu PlanningUSDA Menu Planning
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Menu Planning RequirementsMenu Planning Requirements
• Age/Grade Groups – Categories of ages/grades that are used to determine the appropriate amounts of foods and nutrients to meet nutrient standards
• Nutrient Standards – Required minimum levels of calories and key nutrients to meet nutritional needs of children for different age/grade groups
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Menu Planning RequirementsMenu Planning Requirements
Reimbursable Meal – A school meal that meets the USDA meal requirements and standards. All options include fluid milk
Offer vs. Serve – The process of allowing
students to decline a certain number of food items in a reimbursable meal
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Activity 2Activity 2
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Do These Items Provide A Reimbursable Do These Items Provide A Reimbursable Lunch?Lunch?
1. Red beans and rice, ½ c orange wedges, 8-oz low-fat milk
2. Hamburger on bun, 1/8 c corn, 8 oz 100% apple juice, 8 oz low-fat yogurt
3. Hamburger on bun, ¼ cup whole kernel corn, 1 apple, 8 oz skim milk
4. Chef salad with julienne ham & cheese, 8 oz 1% chocolate milk
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Is It Reimbursable? Offer vs. ServeIs It Reimbursable? Offer vs. Serve
1. Red beans and rice, ½ c orange wedges, 8-oz low-fat milk
2. Oven fried chicken, 8 oz 100% apple juice, 8 oz low-fat yogurt
3. ¼ cup whole kernel corn, 1 apple, 8 oz skim milk
4. Chef salad with julienne ham & cheese, 8 oz 1% chocolate milk
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Do These Items Provide A Reimbursable Do These Items Provide A Reimbursable Breakfast?Breakfast?
1. Cereal with milk, 1 slice toast, ½ cup 100% orange juice
2. 2 oz peanuts, 8 oz low-fat milk, 1 cup 100% orange juice
3. Cereal, ½ cup apple juice, 1 slice toast
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How Much Fat?How Much Fat?
664 x .30 = 199 calories of fat per lunch
664 x .10 = 66, no more than 66 calories saturated fat per lunch
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Standardized RecipesStandardized Recipes
1. Ensure product quality and therefore increase customer satisfaction and employee confidence
2. Ensure consistent menu planning
3. Control costs
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Standardized RecipeStandardized Recipe
1. Title2. Category3. Weight and measure of ingredients4. Preparation instructions5. Serving size6. Recipe yield7. Serving equipment and utensils to use
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Using Standardized RecipesUsing Standardized Recipes
1. Read the complete recipe carefully2. Assemble ingredients, utensils, and
equipment3. Complete pre-preparation steps4. Use calibrated scales to measure large
amounts (more than 1 ounce) of dry ingredients.
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Using Standardized RecipesUsing Standardized Recipes
5. Use liquid volume measures correctly6. Follow the procedures in the recipe7. Follow recipe instructions, record
modifications, record prep and cooking times
8. Portion and serve product as indicated on recipe
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Portion ControlPortion Control
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When Would You Use:When Would You Use:
1. Scoops
2. Ladles
3. Spoodles
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Activity 3Activity 3
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Production RecordsProduction Records
• Provide valuable written history
• Recognize trends
• Identify those strategies that work best with your customers
• Suggest which changes need to be made
• Demonstrate compliance with program requirements
• Control cost
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Additional ToolsAdditional Tools
• Manufacturer’s Data Submission Form
• CN Label
• Food Substitution Record
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Lower FatLower Fat
Replace this
With this Lower fat grams
Lower calories
Whole milk, 1 cup
Fat-free milk 8
Whole egg, 1
Egg whites, 2
6
Cream cheese, 2 Tbsp
Fat-free cream cheese
10
72
54
90
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Lower FatLower Fat
Replace this
With this Lower fat grams
Lower calories
Ricotta cheese, ½ cup
1% cottage cheese
14
Cheddar cheese, 1 oz
Mozzarella, skim
4.5
Heavy cream, 1 Tbsp
Half and half 4
126
40.5
36
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Lower FatLower Fat
Replace this
With this Lower fat grams
Lower calories
Sour cream, ½ cup
Low-fat yogurt
23
Mayonnaise, 1 Tbsp
Reduced-fat mayonnaise
11
Baking chocolate, 1 oz
Cocoa, 3 Tbsp
11
Evaporated milk, 2 Tbsp
Fat-free evaporated milk
4
207
99
99
36
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Q & AQ & A
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Module 3Module 3Building Partnerships & Building Partnerships &
MarketingMarketing
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ObjectivesObjectives
• Provide quality products and services
• Develop and nurture essential partnerships
• Develop and implement a Marketing Activity Plan that promotes school meals as the “meals of choice”
• Step into your role as a part of the total education program
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Provide Quality Products and ServicesProvide Quality Products and Services
What’s important to you?
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Activity 1
What’s important to you?
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Activity 2
What’s important to your customers?
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Identify and Assess Quality StandardsIdentify and Assess Quality Standards
How Does Your School Foodservice Operation
Measure Up?
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Activity 3Activity 3
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Where Do We Go From Here?Where Do We Go From Here?
Team Up For Success!
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Activity 4Activity 4
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You Are a Model for NutritionYou Are a Model for Nutrition
2005 Dietary Guidelines for Americans
1.Physical Activity2.Food Groups to Encourage3.Fats4.Sodium
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Dietary Guidelines Dietary Guidelines for Americansfor Americans
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Develop and Maintain Essential PartnershipsDevelop and Maintain Essential Partnerships
Your School-Community Partners
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Develop and Maintain Essential PartnershipsDevelop and Maintain Essential Partnerships
Your Partners in the Wider Community
http://www.actionforhealthykids.org/state.php
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Activities 6 & Activities 6 & 77
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Marketing: The Marketing: The communication of communication of
products and services to products and services to selected audiencesselected audiences
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Develop and Implement a Marketing Develop and Implement a Marketing Activity PlanActivity Plan
1. Direct your communications to specific audiences
2. Deliver concise, focused messages
3. Commit to an ongoing marketing effort
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Activity 8
Define your audience
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Deliver Concise, Deliver Concise, Focused Focused
MessagesMessages
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Activity 9
Increase Breakfast Participation by 20%
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Commit to a Commit to a Continuing Continuing
Marketing EffortMarketing Effort
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Activity 10Activity 10
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EvaluateEvaluate
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Are you a Team Are you a Team Nutrition School?Nutrition School?http://www.fns.usda.gov/TN/http://www.fns.usda.gov/TN/
Resources/gettingitstarted.htmlResources/gettingitstarted.html
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Q & A
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Module 4Module 4
Nutrition EducationNutrition Education
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Action for Healthy Kids Resource
http://www.actionforhealthykids.org/newsroom_facts.php
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ObjectivesObjectives
1. Deliver nutrition education to your customers
2. Use the MyPyramid (food guide pyramid) to promote healthy meal choices
3. Evaluate nutrition education resources and messages for accuracy
4. Stay informed about nutrition trends and issues
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Teachable Teachable MomentsMoments
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Tips for Creating Teachable MomentsTips for Creating Teachable Moments
1. Be a coach, not a drill sergeant
2. Highlight the positives of foods
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Tips for Creating Teachable MomentsTips for Creating Teachable Moments
3. Stay in the present
4. Turn negative remarks into
constructive criticism
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Tips for Creating Teachable MomentsTips for Creating Teachable Moments
5. Listen more, talk less
6. Adjust your approach to suit your
learner
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Tips for Creating Teachable MomentsTips for Creating Teachable Moments
7. Keep it simple – show!
8. Model organization
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How Are We Doing?How Are We Doing?
Activity 1
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Team Up for Team Up for Better Nutrition Better Nutrition
EducationEducation
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Where Do We Go from Here?Where Do We Go from Here?
Activity 2
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Activity 3Activity 3
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Where’s the Where’s the Info?Info?
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Finding Reliable Nutrition Information Finding Reliable Nutrition Information SourcesSources
1. Rate diets and nutrition information by using the MyPyramid (food guide pyramid)
2. Familiarize yourself with common myths and misinformation and ways to combat them
3. Remember, if it is too good to be true, it probably is!
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Finding Reliable Nutrition Information Finding Reliable Nutrition Information SourcesSources
4. Consider the source. Be sure you recognize the authorities responsible for the content
5. Look for trustworthy, objective evidence.
6. Get a second opinion.
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Reliable Web SitesReliable Web Sites
1. Look at a few links on the site. If you find many broken ones, the site may not be kept up-to-date.
2. Examine the "about us" page and see if the board members are recognized, reliable health professionals.
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Reliable Web SitesReliable Web Sites
3. Look for a description of the process of selecting or approving information presented on the site. It is usually in the "about us" section and may be called "editorial policy” or "selection policy" or "review policy." If information is not carefully reviewed before posting, it may satisfy their standards but not meet yours.
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Identifying Continuing Education Identifying Continuing Education OpportunitiesOpportunities
• SNA Continuing Education Information: http://www.schoolnutrition.org/CareerEducation.aspx
• SNA Meetings and Events Information: http://www.schoolnutrition.org/Meetings.aspx
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Activity 4Choose Milk Instead of Soda
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Q & AQ & A