Muevete USA Lesson Plan 1: My Plate

Required Readings:

http://www.choosemyplate.gov/

This website has numerous ideas and tools for teaching about the healthy nutrition choices.

MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a

familiar image—a place setting for a meal. Before you eat, think about what goes on your

plate or in your cup or bowl.

Lesson Plan Objectives:

At the conclusion of this module, the participants will be able to:

1. Demonstrate an understanding of the icon My Plate.

2. Identify the recommended daily portions of fruits, vegetables, grains; diary and protein

needed each day.

3. Identify and list common fresh and frozen fruits and vegetables.

4. Identify and list common protein sources other than meats, i.e. nuts, beans, peanut butter,

etc.

5. Identify whole grain products from other wheat/grain products.

6. Identify and list common dairy products.

7. Define portion distortion and its disadvantages to healthy lifestyles.

Material Required

1. English version of My Plate picture downloaded from http://www.choosemyplate.gov/print-

materials-ordering/graphic-resources.html

2. Spanish version of My Plate picture downloaded from http://www.choosemyplate.gov/en-

espanol.html

http://www.choosemyplate.gov/print-materials-ordering/Slicker-spanish.pdf

Class Activities:

1. Complete Pre Test (PLEASE NOTE: this is given only once at the beginning of the

program)

2. Introduction to MyPlate.

3. Explain different foods that can be used to make half of your plate fruits and vegetables.

4. Make at least half your grains whole; discuss how to determine whole grains from other

grains, i.e. first ingredient listed on food label with “whole”.

5. Vary your protein food choices/switch to skim or 1% milk.

6. Discuss common food items and appropriate servings size vs portion distortion.

http://www.nourishinteractive.com/nutrition-education-printables/category/67-portion-

control-serving-size-worksheets-kids

Suggested Post-Class Activities:

1. Take a picture of one of your plates during the week and demonstrate how it fits into

MyPlate.

2. Show pictures of foods and have participants put X through least healthy choice.

Muevete USA Lesson Plan 2: Food Labels

Required Readings:

1. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/La

belingNutrition/ucm385663.htm This website has the old and the proposed food labeling

guidelines.

2. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/La

belingNutrition/ucm387432.htm This is the Spanish version of the new guidelines.

3. http://www.nourishinteractive.com/nutrition-education-printables/category/6-food-labels-

worksheets-printables-teaching-kids-reading-food-labeling-nutrition-facts-free-learning-

printouts-activity Super informative many printable sheets that can be used during lesson to

further discuss food labels.

Lesson Plan Objectives:

At the conclusion of this module, the participants will be able to:

1. Demonstrate awareness and understanding of the Nutrition Facts label.

2. Locate and identify different items of information of the label.

3. Compare foods based on information found on the label.

Material Required:

1. English version of the Nutrition Facts Label http://www.nourishinteractive.com/nutrition-

education-printables/20-reading-parts-of-food-labeling-page-kids-printable-teaching-

guide-learning-food-labels-nutrition-facts-page

2. Spanish version of the Nutrition Facts Label

http://www.nourishinteractive.com/system/assets/free-printables/20/es-spanish-reading-

parts-of-food-labeling-page-kids-printable-teaching-guide-learning-food-labels-nutrition-

facts-page.pdf?1340911245

In-Class Activities:

1. Introduction to Nutrition Food Label.

2. Discuss importance of % daily value.

3. Discuss how to use serving size and calories.

4. Discuss fat on label including total, saturated, trans fat and cholesterol. This would

lead into discussion of good and bad fat.

5. Discuss sodium or salt and importance of daily intake being below 2400 grams.

6. Discuss dietary fiber.

7. Discuss sugars and its important link to diabetes management.

8. Discuss proteins.

9. FDA videos that use fun games to understand food labels and calories

http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm275409.htm

Suggested Post-Class Activities:

1. Have participants go on a scavenger hunt in the grocery store and find out how man

breads are made of whole grains, how many calories in an entire bag of chips vs one

serving, etc.

Muevete USA Lesson Plan 3: Physical Activity and Exercise

Required Readings:

1. http://www.cdc.gov/physicalactivity/everyone/guidelines/index.html This is the CDC

guidelines for the amount of physical activity for all age groups.

2. http://www.cdc.gov/physicalactivity/everyone/health/index.html Lists the benefits of

physical activity.

3. http://www.cdc.gov/physicalactivity/everyone/getactive/index.html Tips for adding physical

activity/exercise into your life.

Lesson Plan Objectives:

At the conclusion of this module, the participants will be able to:

1. Identify why physical activity/exercise is important.

2. Describe the difference between physical activity and exercise.

3. Describe the importance of incorporating physical activity and/or exercise in our daily

lives.

4. Understand the importance of heart, warm-ups, stretches, and water to the body,

especially for physical activity/exercise.

5. Understand the concept of calories in and calories out.

Material Required:

1. Handout of physical activities, exercises and workouts, Spanish versions are also on this

site. http://www.nourishinteractive.com/nutrition-education-printables/437-kids-exercise-

promote-activity-puzzle-worksheet

2. Proper exercise attire including food wear, towel and floor mat if necessary.

In Class Activities:

1. Discuss calories and how calories are used for energy.

2. Discuss what happens in our bodies with calories if we are sedentary or inactive. Mention

screen time as considered being a sedentary activity.

3. Discuss the recommendations for the amount of physical activity/exercise we need to get

daily.

4. Discuss how physical activity differs from structured exercise and the value of each to

keep moving.

5. Give examples of both physical activity and structured exercises.

6. Discuss importance of warm up, stretching and hydration to exercising.

7. Begin an activity. Examples include jump rope, jumping jacks, fast walking, running,

zumba, salsa, biking, etc.

8. Discuss the importance of cool down by stretching after an activity.

9. Give gift packets containing handouts, sports equipment, and reminders on workout

regimens.

Suggested Post Class Activities:

1. Have participants keep a log of snack foods they have during the week and share

whether healthy or unhealthy and why.

2. Have participants compete to develop an original healthy snack recipe and then share.

3. Have participants go to grocery store they most frequent and see if there are healthy

snacks at checkout line.

Muevete USA Lesson Plan 5: Empowering Kids to Make Healthy Choices

Required Readings:

1. http://www.nourishinteractive.com/healthy-living/free-nutrition-articles/1-planning-

childrens-physical-activity-eating-healthy-foods-family-goals Tips for developing family

goals.

2. http://win.niddk.nih.gov/publications/PDFs/Changing_Your_Habits.pdf Ideas on goals to

set.

3. http://www.omsi.edu/exhibits/ewpw/everybodyeats/pdf/Section%208.pdf Has a goal

setting calendar that can be used.

Lesson Plan Objectives:

At the conclusion of this module, the participants will be able to:

1. Participants will be able to demonstrate the ability to access and understand valid

nutrition education.

2. Participants will demonstrate the ability to practice health-enhancing behaviors and

reduce health risks.

3. Participants will demonstrate the ability to use goal setting and decision making skills to

make healthy choices and enhance their health.

Material Required:

1. Goal Setting Worksheet or Calendar

a. http://www.nourishinteractive.com/nutrition-education-printables/category/57-kids-

healthy-daily-tips-monthly-free-calendar-printout

b. http://www.nourishinteractive.com/nutrition-education-printables/category/7-kids-

healthy-habits-goals-tracking-sheets-charts-eating-healthy-foods-diary-cards-

nutrition-physical-activity-goals-agreements

In Class Activities:

1. Discuss participants’ personal goals for staying healthy.

2. Given each participant a goal setting worksheet and have them write down those

goals.

3. Once goals are written, and then discuss situations that participants may experience

that may be a barrier to these goals.

4. As a group, discuss barriers and suggested strategies to overcome barrier and stay on

track with your goal. For instance, if away from home, you are hungry and go into a

corner store, what are some healthier choices?

5. Things to remember about setting goals: 1) be realistic, set small goals to start with,

you can move to the bigger stuff when you get better at setting and reaching goals; 2)

keep feeling positive, don't let other people put you off; 3) check your time line every

day and read through your goal again; 4) believe that you can do it; 5) keep adding

more small steps if it doesn’t look like you’re making a lot of progress; 6) tell someone

you trust about what you are doing, talking about it will keep you feeling good and help

you to work out your steps, what to learn and who can help, and 7) don’t stress and

learn to relax so that you have the energy to work through the steps.

6. Complete the posttest. (PLEASE NOTE: this is the only time this post-test is used.