El Paso Curriculum

 

NUTRITION

INTRODUCTION:

The students will discuss the benefits of healthy eating habits and brainstorm on economic and realistic dietary changes for themselves and their family.

 

CRITICAL DISCUSSION:

The instructor should facilitate these questions:

  • What are the benefits of healthy eating habits?
  • What are some of the diseases and ailments associated with a high fat, low nutrient diet? (heart disease, diabetes, obesity, cancer, etc.)
  • Is it difficult to change bad eating habits? Why?
  • How do family and cultural traditions make it difficult to change eating habits?
  • Does it cost more money to eat well? Does it take more time?

 

READING ACTIVITY:

Have students read a handout on the Food Guide Pyramid, and a handout about different cooking methods (found from a local organization or Online Resources.) Discuss both handouts to be sure they understand the concepts of portions and categories in the Food Pyramid, and which cooking methods are healthier.

 

WRITING ACTIVITY:

On notecards, have the students write down the recipe for their favorite food or snack. Encourage them to use descriptive words to explain the taste, smell, texture and smell of the food. Also ask them to put down the origins of the food (plant from the ground, dairy product from a cow or goat, etc.) This is also a good time to review measurements and fractions as part of the recipe.

 

GROUP ACTIVITY:

On the board, from top to bottom, instructor should write down soda, beer, coffee, potato chips, candy and chocolate, french fries, sweet bread and any other ideas from the students. Then draw a parallel column and have the student fill in healthier alternatives to foods and beverages contained in the first list. The instructor may want to begin the activities with some of the ideas below, then let the students complete the activity on their own.

Coffee Herbal tea (with a little lemon and honey)
Hot chocolate Herbal tea (with a little lemon and honey)
Soda Mineral water, seltzer water, real fruit juice
Potato chips Pretzels, low fat tortilla chips (tostadas), chopped vegetables
Candy and chocolate Dried fruit and nuts in moderation, low fat granola
French fries Baked potato
Sweet bread Whole wheat toast with peanut butter or low-sugar jam/fruit preserves

Ask students about the alternative cooking methods that were explained in the brochures. With this review and the above activity the students should now be ready to critique the recipe cards they completed in the "writing activity." Shuffle the recipe cards and have every student read one card to the class and make some healthy variations to the recipe.

 

ACTION ACTIVITY:

Have the students write down every meal and snack for 1-3 days. Then come back and have the students review their peers' eating habits. What realistic changes have been made or what changes can be made in the future?

 

HANDOUTS AND BROCHURES NEEDED:

  • Handout about different cooking methods found from a local organization or Online Resources.

 

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