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TRANSCRIPT
INDEX
Goal Statement/School Benefits
Advertisement
Schedule/Itinerary
Program Overview
Activities BMI Calculations
Lecture Handout
Exercise in the Garden
Taste Test
Program Evaluations Teacher
Student Pre-test
Student Post-test
Literature Citations
Appendix Food Guide Pyramid
Guia diaria de alimentos
Daily Food Guide
VEGETABLES AND OUR BODIES
PROGRAM GOAL
Implementation of a half day program that will improve fifth graders attitudes toward
vegetables while increasing their knowledge regarding type two diabetes and obesity
issues relating to children.
WHY YOUR SCHOOL WOULD BENEFIT
According to the American Diabetes Association certain ethnic groups are at a higher risk
for developing type two diabetes. Collins Garden Elementary School has a very high
Hispanic student percentage (99%) which is one of the ethnic groups where type two
diabetes and childhood obesity are more prominent. Another factor that has been linked
to these current issues is socio-economic status (American Diabetes Association, n.d.).
Since 96% of students at Collins Garden Elementary are participating in the free or
reduced price lunch program this demonstrates how a program of this nature could
provide helpful information (Collins Garden Elementary School, 2007).
Schedule/Itinerary
9:00-9:10 Introduction to program
9:10-9:20 Student Pre-Test
9:20-9:30 BMI Activity and Explanation
9:30-9:50 Discussion and Handout
9:50-10:00 Break (Restrooms & Transition)
10:00-10:30 Exercise Activity in the Garden
10:30-10:45 Discussion in the Garden
10:45-11:30 Taste Test in Classroom
11:30-11:40 Break (Restroom & Open Discussion)
11:40-11:50 Wrap-up Discussion
11:50-12:00 Questions
The Student Post-Test should be given ten to twelve days after the
information is provided to examine student retention. A twenty minute time
slot should be allowed for this test.
Program Overview
This program will highlight how nutrition and exercise can influence heath throughout a
lifetime. This will be accomplished through various activities during a three hour time
period using the classroom setting as well as the school garden. Below will include each
activity and what objective it is intended to teach the children.
BMI Calculations
Used to help 5th
grade class become a part of the program and demonstrate how
this information may be applicable to their lifestyle.
Lecture Handout
The handout will be used to maintain interaction with the class during the lecture
portion of the day. It will provide them useful information which they can refer to
at a later date and contains highlights of covered materials.
Exercise in the Garden
This activity will allow the students to see how gardening can indeed be exercise
and that it can be an activity for anyone. It is also intended to give them hands on
experience in a garden and ownership of a portion of “land” that they can later use
in the classroom or take home to their family.
Taste Test
The taste test is designed to be fun as well as informative. The children will be
able to experience new foods and different ways in which they can be served.
This will highlight the nutritional value of each vegetable and how important (and
easy) it is to include them in their everyday lifestyle.
After the activities there will be a wrap up discussion to tie everything together and focus
again on the message that we want the children to take home. After this there will be a
question and answer session between the instructor and the class. If the children are not
asking questions the teacher will prompt them with some already formulated questions
we have provided.
Body Mass Index
(BMI)*
Use this formula to calculate your BMI
BMI = ( Weight in Pounds / ( Height in inches ) x ( Height in inches ) ) x 703
Or find your height and weight on the chart below to approximate your BMI
BMI (kg/m
2)
19 20 21 22 23 24 25 26 27 28 29 30 35 40
Height (in.)
Weight (lb.)
58 91 96 100 105 110 115 119 124 129 134 138 143 167 191
59 94 99 104 109 114 119 124 128 133 138 143 148 173 198
60 97 102 107 112 118 123 128 133 138 143 148 153 179 204
61 100 106 111 116 122 127 132 137 143 148 153 158 185 211
62 104 109 115 120 126 131 136 142 147 153 158 164 191 218
63 107 113 118 124 130 135 141 146 152 158 163 169 197 225
64 110 116 122 128 134 140 145 151 157 163 169 174 204 232
65 114 120 126 132 138 144 150 156 162 168 174 180 210 240
66 118 124 130 136 142 148 155 161 167 173 179 186 216 247
67 121 127 134 140 146 153 159 166 172 178 185 191 223 255
68 125 131 138 144 151 158 164 171 177 184 190 197 230 262
69 128 135 142 149 155 162 169 176 182 189 196 203 236 270
70 132 139 146 153 160 167 174 181 188 195 202 207 243 278
71 136 143 150 157 165 172 179 186 193 200 208 215 250 286
72 140 147 154 162 169 177 184 191 199 206 213 221 258 294
73 144 151 159 166 174 182 189 197 204 212 219 227 265 302
74 148 155 163 171 179 186 194 202 210 218 225 233 272 311
75 152 160 168 176 184 192 200 208 216 224 232 240 279 319
76 156 164 172 180 189 197 205 213 221 230 238 246 287 328
• Underweight = Less than 18.5
• Normal weight = 18.5 - 24.9
• Overweight = 25 - 29.9
• Obesity = BMI of 30 or greater
* (Partnership for health weight management, 2000)
VEGETABLES AND OUR BODIES
In addition to being healthy we need to make sure we
watch our weight to decrease our chances of __________
Diabetes, _________________, and Heart Disease.
Some of the different ways that we can eat
vegetables are
__________________, _canned_, and
_______________
Our bodies will get the most nutrition from
vegetables that are ______________
Each person should eat ________________ servings of fruits a day
and _______________________ of vegetables a day.
This means that every person should have a total of 5-8
servings of fruits and vegetables every day!
The serving size for fresh and cooked vegetables is ________
cup.
However, the serving size for leafy vegetables like lettuce and
spinach is _______ cup.
Simply eating more nutritious things will help your body
become healthier, however, if you add ______________
your health will improve even more! It is recommended
that you get at least __________ minutes of exercise a day.
Exercise in the Garden
For this activity everyone will journey
out to the garden and we will
demonstrate how even working in the
garden is a form of exercise.
Due to the layout of the garden we will
be able to work as one large group
completing a series of activities.
Our first activity will be preparing the
beds for planting. The students will be
numbered off 1, 2, and 3 and then assigned a specific tool. The tools will be
garden hoe, shovel, and hand trowel. Each student will work with a single
tool for 3 minutes and then rotate until they have each used all three tools.
They will be working on a specific area of bed that they will become known
as their own.
Activity two will be planting seeds of carrots, broccoli, and southern peas.
These are the seeds they will use because when we return inside we will be
learning specific nutritional benefits of these vegetables as well as using
them for our final activity.
After the students have planted their seeds, they will be instructed on
watering techniques and given a brief speech on how to give daily care to
their plants.
TASTE TEST
For this activity we will be tasting and discussing the differences between fresh,
frozen, and canned carrots, southern peas, and broccoli.
As we have already learned the fresh vegetables have the most nutrition, followed
by frozen, and then canned. We need to be careful when consuming canned
vegetables due to their increased sodium content and the fact that much nutritional
value has already escaped the vegetable.
Carrots are good for you because they contain Beta carotene, Vitamin A, and Alpha
carotene. These phytochemicals help by …
• Boosting immunity (especially among older people).
• Helping to heal minor wounds and injuries.
• Reducing the risk of heart disease, and high blood pressure.
• Cleansing the liver, and when consumed regularly, can help the liver excrete fats and
bile.
• Fighting infection (vitamin A keeps cell membranes healthy, making them stronger
against disease-causing microorganisms)
• Improving muscle, flesh, and skin health.
• Helping fight anemia.
• Reducing acne.
• Improving eye health (World carrot museum, 2007).
Here’s what I think about fresh carrots
______________________________________________________________________________
______________________________________________________________________________
Here’s what I think about canned carrots
______________________________________________________________________________
______________________________________________________________________________
Here’s what I think about frozen carrots
______________________________________________________________________________
______________________________________________________________________________
My favorite carrots were _______________________________________.
Broccoli has awesome nutritional value including…
Nutrient DV
(%)
World's Healthiest
Foods Rating
vitamin C 205.7 excellent
vitamin A 45.6 excellent
Folate 23.5 excellent
dietary fiber 18.7 excellent
Potassium 14.4 very good
vitamin B6 (pyridoxine) 11.0 very good
vitamin B2 (riboflavin) 10.6 very good
Phosphorus 10.3 very good
Magnesium 9.8 very good
Protein 9.3 very good
omega 3 fatty acids 8.0 good
vitamin B5 (pantothenic acid) 7.9 good
Iron 7.6 good
Calcium 7.5 good
vitamin B1 (thiamin) 6.0 good
vitamin B3 (niacin) 4.7 good
Zinc 4.1 good
vitamin E 3.8 good
(The world’s healthiest foods, n.d.)
Here’s what I think about fresh broccoli
________________________________________________________________________
________________________________________________________________________
Here’s what I think about canned broccoli
________________________________________________________________________
________________________________________________________________________
Here’s what I think about frozen broccoli
________________________________________________________________________
________________________________________________________________________
My favorite broccoli was _______________________________________.
Southern Peas
*Excellent source of: Calcium (211mg), Folate (209mcg), and Vitamin A (1,305 IU)
(Truestar health encyclopedia, n.d.).
Here is one great way to enjoy southern peas!! Remember you can make additions,
deletions, and substitutions to every recipe to make it your own. Use this as a building
block and eat your veggies!!
Black Eyed Peas Casserole 2
1 pint of cooked black eyed peas
1/2 pound of ground meat
1/4 teaspoon of garlic powder
1 can of whole kernel corn
1/4 cup of chilies
1 large onion, chopped
1 can of tomatoes
1/2 cup of olives, sliced
1 package of corn bread mix
Salt & pepper to taste
Cook peas with bacon drippings. Brown ground beef in small amount of oil, add
onions, add peas, and small amount of liquid to ground meat. Add garlic, tomatoes,
corn, olives, chilies, salt and pepper to taste. Pour in casserole dish. Prepare cornbread
mix and spread on top. Bake at 400ºF. until cornbread is done (Basic-Recipes, n.d.)..
Here’s what I think about fresh southern peas
______________________________________________________________________________
______________________________________________________________________________
Here’s what I think about canned southern peas
______________________________________________________________________________
______________________________________________________________________________
Here’s what I think about frozen southern peas
______________________________________________________________________________
____________________________________________________________________________
My favorite southern pea was _______________________________________.
Program Evaluation
Instructor
• Notes on program flow
• Observation about student/teacher interactions with program
• Comments about good/bad things of program operation
Teacher
• Teacher evaluation (follows)
• Allows for teacher input and comments
Students
• Pre-test and Post-test (follow)
• Comparison of knowledge before and after
• Helpful in future programs for student interest
Vegetables and our Bodies
(Teacher Evaluation)
1. Do you believe that the amount of material presented was appropriate
for your grade level?
YES NO
2. Were the objectives clear and met?
YES NO
3. Did the activities support and enhance program objectives?
YES NO
4. Do you feel that the class as a whole learned at least two of the
objectives?
YES NO
5. Would you recommend this program to other 5th
grade teachers?
YES NO
6. What did you perceive to be the least positive of the program?
________________________________________________________
7. What did you believe to be the most positive aspect of this program?
________________________________________________________
COMMENTS:
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
Vegetables and our Bodies (Student Evaluation Pre-test)
1. I am a … boy. girl. (circle one)
2. I am _______ years old.
3. My favorite vegetable is _____________________.
4. Which type of vegetable has the most nutritional value? (circle one)
FROZEN FRESH CANNED
5. How many servings of vegetables should you eat per day? (circle one)
1-3 2-4 3-5 4-8
6. A serving size of cooked vegetables is… (circle one)
1 cup ¾ cup ½ cup ¼ cup
7. A serving size of chopped raw vegetables is…(circle one)
1 cup ¾ cup ½ cup ¼ cup
8. A serving size of leafy green vegetables like spinach or lettuce
is…(circle one)
1 cup ¾ cup ½ cup ¼ cup
9. Working in the garden is good exercise. (circle one)
TRUE FALSE
10. You should exercise at least _____ every day. (circle one)
10min 20min 30min 40min 1hour
What is a question that you have about gardening or vegetable nutrition?
___________________________________________________________
___________________________________________________________
___________________________________________________________
Vegetables and our Bodies (Student Evaluation Post-test)
1. I am a … boy. girl. (circle one)
2. I am _______ years old.
3. My favorite vegetable is _____________________.
4. Which type of vegetable has the most nutritional value? (circle one)
FROZEN FRESH CANNED
5. How many servings of vegetables should you eat per day? (circle one)
1-3 2-4 3-5 4-8
6. A serving size of cooked vegetables is… (circle one)
1 cup ¾ cup ½ cup ¼ cup
7. A serving size of chopped raw vegetables is…(circle one)
1 cup ¾ cup ½ cup ¼ cup
8. A serving size of leafy green vegetables like spinach or lettuce
is…(circle one)
1 cup ¾ cup ½ cup ¼ cup
9. Working in the garden is good exercise. (circle one)
TRUE FALSE
10. You should exercise at least _____ every day. (circle one)
10min 20min 30min 40min 1hour
11. Did you enjoy the program today? (circle one)
YES NO
12. How many new things did you learn today? (circle one)
NONE 1-2 3-4 MORE THAN 4
13. What was the most interesting thing you learned this morning?
___________________________________________________________
___________________________________________________________
14. What was your favorite activity today?
___________________________________________________________
___________________________________________________________
Literature Citations
American Diabetes Association. (n.d.). http://www.diabetes.org/type-2-diabetes.jsp.
Retrieved 10/3/2005.
Basic-Recipes. (n.d.). http://www.basic-recipes.com/r/bep/casserole2.htm. Retrieved
10/3/2005.
Collins Garden Elementary School (2007). http://www.greatschools.net/cgi-
bin/tx/other/5985#students. Retrieved 7/25/2007.
Grogan, S., Reber, R. (1993). Guia diaria de alimentos.
http://web.aces.uiuc.edu/vista/pdu_pubs/FOODGDSP.PDF. Retrieved 9/27/2005.
Grogan, S., Reber, R. (1993). Daily food guide.
http://web.aces.uiuc.edu/vista/pdu_pubs/FOODGIDE.PDF. Retrieved 9/27/2005
Partnership for health weight management. (2000).
http://www.consumer.gov/weightloss/bmi.htm. Retrieved 10/3/2005.
The world’s healthiest foods. (n.d.).
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9#nutritionalprofile.
Retrieved 10/3/2005.
Truestar health encyclopedia. (n.d.). http://www.truestarhealth.com/Notes/1671000.html.
Retrieved 10/3/2005.
USDA anatomy of mypyramid. (2005).
http://www.mypyramid.gov/downloads/MyPyramid_Anatomy.pdf . Retrieved
10/3/2005.
World carrot museum. (2007). http://www.carrotmuseum.co.uk/nutrition.html. Retrieved
9/13/2007.
Appendix
USDA Food Guide Pyramid
Guia diaria de alimentos
Daily Food Guide
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