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Healthy Food, Healthy Child and a Healthy Family Learning Designs

Healthy Food, Healthy Child and a Healthy Family Learning Designs. Mission: Healthy Eating For a G ood Life Care By Martha APPIAH. Background and overview. Education is a major problem 1 in 4 are obese Elementary school children in my community do not eat their vegetables on the lunch plate

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Healthy Food, Healthy Child and a Healthy Family Learning Designs

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  1. Healthy Food, Healthy Child and a Healthy Family Learning Designs Mission: Healthy Eating For a Good Life Care By Martha APPIAH

  2. Background and overview • Education is a major problem • 1 in 4 are obese • Elementary school children in my community do not eat their vegetables on the lunch plate • Participants will meet twice a week for healthy cooking workshops and some physical activities

  3. Program Planour slogan is: Eat your veggies and still be cool Goals: 1) Encourage children to eat their veggies on the school lunch plate and also at home 2) Encourage children to eat different kinds of vegetables in their daily diets 3) promote health and well- being of children Objectives: 1)By the end of the academic year children will be able to enjoy different kinds of vegetables at school and at home 2) children will be able to learn with their families how to make fun, easy and healthy recipes using different kinds of vegetables 3) children and their parents will be able to engage in 30 minutes of fun family physical activities for at least 3 days a week

  4. Logic model for the program

  5. Plan of Action • Theories of behavior underlying this program will include: • The health belief model • Motivational interviewing • Social learning/ social cognitive/ social support

  6. Healthy People 2020 objectives HP 2020 Objectives Under nutrition and weight status the program will cover the objectives; NWS-11 (Developmental) Prevent inappropriate weight gain in youth and adults NWS-15 Increase the variety and contribution of vegetables to the diets of the population aged 2 years and older Under Physical Activity; PA-1 Reduce the proportion of adults who engage in no leisure- time physical activity PA-2 Increase the proportion of adults who meet current federal physical activity guidelines for aerobic physical activity and for muscle strengthening activity PA- 3 increase the proportion of adolescents who meet current Federal physical activity and for muscle- strengthening activity

  7. Sample Lesson Plan • Vegetable of the week is carrot • Time needed: one 40-50 minute class period for Saturday • Objectives: students will state the vegetable of the week • Students will state 2 benefits of the vegetable • Students will state at least 2 ingredients from the recipe of the week • Students will be able to identify vegetable of the week Materials and preparation needed Recipe for snow pea and carrot salad with miso- tamari dressing( from www.WebMD.com/foods-recipes / and Eatingwell.com Ingredients 2 Tbsp. Canola oil 1 Tbsp. red or yellow miso 1 Tbsp. Cider vinegar 1 Tbsp. Reduced- sodium tamari, or soy sauce 1 tsp. finely grated fresh ginger 8 cups torn red or green leaf lettuce 2 cups trimmed and halved snow peas 2 medium carrots, shredded Prep: 15 minutes Total time 15 minutes Instruction: whisk, oil, miso, vinegar, tamari and ginger in a large bowl until well combined. Add lettuce, snow peas and carrots, toss to coat. Makes 6 servings about 1 1/3 c each Assessment • Students will pick carrot out of a bunch of vegetables • Students will name two benefits of carrot ( fiber, vitamin A, vitamin K, potassium and folate)

  8. Resources Needed • Local schools for space • 1 nutritionist • 1 fitness trainer • 1 marketing personnel • 5 volunteers • Cooking utensils/equipment • Educational materials • Exercise tools • Parents support and participation • Elementary school children and youth

  9. Program implementation • The program is not necessarily an after school program however it will be an extension of the after school program • We will meet twice a week; Wednesdays 5-6p for our fit program and on Saturdays 9- 10.30am for our healthy cooking workshops • We will pick one vegetable for the week, incorporate it in a healthy recipe and prepare it • Both children and their families will participate in the cooking • Everyone involved in the cooking will get the chance to taste the food and comment on the experience • Will include community members who are interested to participate and also to volunteer

  10. Desired outcomes for the intervention • Our short term goals: participants will gain awareness of different kinds of vegetables - know the benefits of eating different kinds of vegetables - identify common vegetables available • Medium term goals: -participants will eat nearer to dietary recommendation -able to eat different kinds of vegetables during lunch time and also at home - engage in 30 minutes of physical activities • Long term goals:- healthy food choices will improve -risk factors for vitamin and mineral deficiency will decrease -eliminate sedentary lifestyle

  11. Program Evaluation • Children will be able to pick out a particular vegetable from a group • Participants will be able to name a particular vegetable and give two benefits of eating it • Parents will record children’s attitude toward eating their vegetables • If children have a positive attitude towards eating their vegetables throughout the week this will indicate success • Parents and children will record the number of servings of vegetables they eat per day in a log • Participants will record the amount of time spent doing physical activity in a week • If the entire family engage in at least 30 minutes/ 3x per week it will indicate success

  12. Funding • Healthy Habits: Timing for Developing sustainable Healthy Behaviors in Children and Adolescents by the National Institute of Health – department of Health and Human services ( www.grants.gov) • The Healthy Living Grant program by AMA, American Medical Association Grants program ( www.ama-assn.org/ama) • RGK Foundation: independent foundation with an interest in programs that promote the Health and Well- being of children ( www.rgkfoundation.org/public/guidelines)

  13. Sustainability • We will depend on the generous contributions from individuals and the community to sustain our program incase we lose our funds • We will continue to seek donations and partner with our local community organization to seek private donations • Families may also contribute by bringing in ingredients for selected items

  14. Timeline • The program is expected to begin September 2015- June 2016 throughout the academic year. • Start looking for space in June – August 2014 • Hire staff and volunteers in September 2014 • Start looking for funds from September - October 2014 • Train employees and volunteers in November - December 2014 • Raise awareness to recruit participants from January – April 2015 • Test with a general cook work shop and some physical activities for few volunteers in July 2015 • Begin the program in September 2015

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