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Eat This, Not That Having Fun With Nutrition Education

Eat This, Not That Having Fun With Nutrition Education

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Eat This, Not That Having Fun With Nutrition Education

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  1. Eat This, Not ThatHaving Fun With Nutrition Education Bill Hyman Sam Houston State University

  2. Eat This, Not That • David Zinczenko, Editor-in-Chief • Men’s Health Magazine • 22 weeks in Top 150 Best Selling Books

  3. FOOD SWAPS • The book offers ideas for substituting, or “swapping,” high calorie, high fat, non-nutrient dense restaurant entrees and supermarket choices for options that are nutrient dense and lower in fat and calories.

  4. Teaching Idea: Order This, Not That • Have students create a list of popular lunch choices from the school cafeteria. • Provide Nutritive Value of Foods Chart (USDA, 2002) or internet access to nutritional information of the items listed from the cafeteria. • Compare and contrast items based on: • Fat, calories, cholesterol, fiber, sodium, sugar

  5. Compare Food Label Information

  6. Vending Machine vs. Lunch Line

  7. Healthy Food Swap?

  8. French Fries vs. Salad

  9. Teaching Idea: Add This, Not That • Have students locate a recipe for a favorite food – recipe may come from home or internet search. • Analyze ingredients and make suggestions for healthier substitutions. • Helpful websites: • http://www.health.gov/dietaryguidelines/dga2005/healthieryou/html/tips_healthy_subs.html • www.mayoclinic.com/health/healthy-recipes/NU00585

  10. Recipe Questions • What ingredients contribute the largest number of calories to the recipe? • The greatest amount of fat? • The greatest amount of saturated fat? • The most cholesterol? • The most simple sugars (empty calories)? • Which is the best source of fiber?

  11. Healthy Recipe SubstitutionsApplesauce for Cooking Oil

  12. Healthy SubstitutionsSkim Milk for Whole Milk

  13. Assessment Plan • Students can be graded on accuracy of answers: • How many more grams of fat are found in one slice of pizza than in one salad? • Contrast the nutrients in one cookie and one apple. • Have students write a summary of substitutions that they identified as beneficial and plan to put into action. • Are there additional foods that they now wish to analyze for possible “food swaps?”