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leadership institute

Health for Hearts United. leadership institute. (HHU Lead Project). Training Session 2 June 14, 2014. Funded in part by the National Institute on Minority Health & Health Disparities Center on Better Health and Life for Underserved Populations, Florida State University

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leadership institute

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  1. Health for Hearts United leadership institute (HHU Lead Project) Training Session 2 June 14, 2014 Funded in part by the National Institute on Minority Health & Health Disparities Center on Better Health and Life for Underserved Populations, Florida State University In conjunction with Florida A&M University and the University of Georgia

  2. Training sessions • Three Key Messages • May 31: Training Session Take Charge of Your Health: • Increase knowledge • Know resources • Get empowered • June 14: Training Session 2 Eat Better • June 28: Training Session 3 Move Around More

  3. Proposal for conduct of training sessions • Interactive & participatory • Learn from each other (co-learning) • Hands on with immediate application • Provide information on two levels: personal health & health ministry development • Access to advanced information to grow in knowledge • Make-ups provided • Tracking of progress

  4. Make-ups • If a session is missed, we will provide you with the materials and make-up questions for you to complete. Also, one make-up packet will be prepared for each church for your use. Suggested due date for make-ups: July 31, 2014 • This same information will be provided via our HHU Lead web portal. • DVDs of the presentations from Training Session 1 are forthcoming and also will be posted on the HHU web portal.

  5. What should the “short name” be for the project? One short name we’ve heard from community: “Healthy Hearts” Do you have other ideas? Please think about this and share your ideas.

  6. Eat Better Add fruit and vegetables to your diet Increase your calcium Decrease sodium, fat, and sugar

  7. Dietary Guidelines for Americans Key Points Maintain calorie balance over time to achieve and sustain a healthy weight • Consume only enough calories from foods in the five food groups to meet calorie needs. • Be physically active. Focus on consuming nutrient-dense foods and beverages • Reduce intake of sodium, and calories from solid fats, added sugars, and refined grains. • Choose more nutrient-dense foods and beverages—vegetables, fruits, whole grains, fat-free or low-fat dairy, lean protein.

  8. Dietary Guidelines for Americans 2010 Add fruit to meals and snacks—fresh, frozen or canned—to get about 2 cups each day. Eat a variety of vegetables, especially dark-green, red and orange vegetables plus beans and peas. Most adults need at least 2 ½ cups of vegetables per day.

  9. Reasons to Increase Fruits and Vegetables in Your Diet • They are provide folate, magnesium, potassium, dietary fiber, and vitamins A, C, and K • They are associated with a reduced risk of many chronic diseases such as CVD and Cancer Moderate evidence indicates that intake of at least 2 1/2 cups of vegetables and fruits per day is associated with a reduced risk of cardiovascular disease, including heart attack and stroke.

  10. Dietary Guidelines for Americans 2010 Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which are nutrients of concern in American diets. These foods include vegetables, fruits, whole grains, and milk and milk products.

  11. Reasons to Increase Calcium In Your Diet • Evidence shows that intake of milk and milk products is linked to improved bone health, especially in children and adolescents • Intake of milk and milk products is associated with a reduced risk of cardiovascular disease and type 2 diabetes along with lower blood pressure in adults

  12. Dietary Guidelines for Americans 2010 Reduce daily sodium intake to less than 2,300 milligrams (mg) Further reduce intake to 1,500 mg for people 51 + and those who are African American or have hypertension, diabetes, or chronic kidney disease. Consume < 10 percent of calories from saturated fatty acids Consume <300 mg per day of dietary cholesterol. Keep trans fatty acid consumption as low as possible Reduce the intake of calories from solid fats and added sugars.

  13. For More Information • Dietary Guidelines for Americans 2010 • U.S. Department of Agriculture • U.S. Department of Health and Human Services • www.dietaryguidelines.gov

  14. Step 1: Login to bhl.fsu.edu Step 1 Type bhl.fsu.edu in the website address field.

  15. Step 2 and 3: Visit HHU Lead Web Portal and Training Sessions(on left hand side of the screen) Step 2 Click on Health for Hearts Leadership Institute Step 3 Click on Training Session 1

  16. Step 4 AND 5: Review and Complete Make-Up Assignments Step 4 Review the Project Training Materials Step 5 Review and Complete all Make Up Documents For more information about the trainings and make-ups, please contact: Penny A. Ralston, Ph.D., pralston@fsu.edu, (850) 645-8110

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