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Transcript of A Healthier World a Better You
A Healthier World A Better You
aturalNDesign
Solutions
Designing Effective InstructionWalden University6100 Dr. Michael Burke
Natural Design SolutionsApril, 2010
Group Project Leaders
ADDIE Analysis-Connie Jefferies Design-Tim Owens Development-Tonya Williams Implementation-Amanda Turner Evaluation-Maureen Gorman
Purpose and Context
Purpose
The purpose of this module is to promote healthy eating and living habits by allowing information to be presented in a multimedia fashion.
To apply the principles of ADDIE while we design the a module of colorful facts and information that may be retrieved, reflected on, and applied to daily understanding of healthy living practices.
Purpose and Context
To educate our communities on the value of making nutritional and lifestyle choices for our youth.
To educate through instruction how to make choices while analyzing food and recording input through counting calories, fats, proteins and other essential ingredients.
To educate through exploration of the food pyramid and personal reflection.
To consider the factors that are important to healthy living.
To consider the consequences of unhealthy choices and
the absence of daily physical matched activity.
Contextual AnalysisOrienting Context
The present level of understanding each learner has about nutrition and physical fitness.
Design will begin with the learner and end with the learner.
Mindful consideration is needed for each person. Awareness
of abilities, disabilities, and attitudes is essential.
Socioeconomic factors are to be considered. Take note of any modifications required.
Environmental Context
The environment will consist of a classroom with 15-20 desks.
One or more computers to explore hyperlinks for instruction.
Possible instruction with home school or self-paced learning experience.
In the community at events such as Jump Rope for Heart, Start!, Get Moving!
At home at the dinner table or at family meetings.
Transfer Analysis
With the information provided anyone can transfer these ideas to a healthy plan of living.
With this module children along with their families can use the internet to further explore the topic of nutrition.
They will also analyze food for essential elements and know how to keep a food journal while referring to food labels to count calories.
Choose the right foods to eat and participate in a daily routine of exercise.
Task Analysis I .Food Group Pyramid
Identify Vocabulary Analyze the food pyramid Apply understanding to menu planning Formulate principal and rules Communicate tips and serving rules
ll. Nutrition Labels
Serving Size Carbohydrates Vitamins Calories Dietary Fiber Iron Fat and Calories Sugars Saturated Protein Unsaturated Cholesterol Fat from Calories Sodium
Task Analysis cont bl. Physical Activity
Vocabulary-heart rate, movement
Principals and rulesIf I complete the recommended amount of physical activity, then I will achieve health goals.
Procedures
Games and activities with active movementsInterpersonal in groups or individual activities.
Hyperlinks
http://americanheart.org/http://www.mypyramid.gov/http://www.livepositively.com/pdf/howsweetishttp://teamnutrition.usda.gov/resources/mpk_worksheet.pdfhttp://www.surveymonkey.com/QuestionBuilde
Introduction
Goals Upon completion of this instructional unit
participants will be able to:
Explain the difference between nutritious and non-nutritious foods using the food pyramid.
Recognize the difference between healthy and unhealthy lifestyles.
Explain factors to consider with examples of current health epidemics.
Instructional Goals Effectively explain nutrition and lifestyles
Demonstrate the difference between nutritional and non-nutritional foods.
Identify current factors and identify epidemic diseases that require nutritious intervention.
Define steps to making healthier food and lifestyle choice.
Categorize healthy and unhealthy foods.
Plan a nutritious menu.
Participate in an individual or group series of physical activities.
Name healthy substitution for overused ingredients.
Analyze and apply knowledge to a self-care plan.
Analysis
AnalysisProject Description
In this project we will address an existing issue many families in America are dealing with and that is childhood nutrition.
First lady Michelle Obama has expanded this subject by starting a campaign to end childhood obesity.
Childhood nutrition is a major component of healthy living which needs constant evaluation. In creating this project we hope to expand the learners knowledge of nutrition, instill a greater understanding of personal management relating to eating choices and participation in regular physical activity.
The theme of this project is “A Healthier World a Better You”
Needs AnalysisWhat is the problem we are asked to solve?
We want children to make better nutritional choices with the food they eat at home, at school, and on the go.
We will educate the learner but the end results will be whether choices are made by each person, family, or school. The target ages are between 3-14 years but the lessons and information within this module can be applied at any age.
We also plan to initiate thoughts about regular physical activity with
suggestions for various simple practices with movement that can be enjoyable. Walking, playing, dancing, running and participating in sports are some examples of ways to stimulate the metabolism and burn energy.
We want to motivate anyone who views this module to learn about using the computer to plan meals and acquire information about the food groups and healthy living. The information provide can reach any person by use of a computer. If not at home, or school this information can be viewed at any local public library.
QuestionsWhat can children do to learn more about nutritious eating?
What children can benefit from this project?
What choices are available and can be made for a regular exercise routine?
How does a child read the food pyramid and apply it to everyday eating habits?
When using the computer, how can the learner acquire information to plan a healthy meal?
Who are we targeting and in what context will the learning
take place?
Design
Design PhaseIn the design phase we want to begin with a pretest that
is brief and gives us an idea of the learner. This will be a short survey from an online survey.
Using behavior objectives as a starting point considering cognitive, psychomotor and affective domains.
Then we want to state our objectives after a brief discussion and review of previous concepts.
With careful consideration apply strategies that use facts, concepts, attitudes, principals, rules while guiding procedures of each learner.
Design Phase
Using these sequential steps a better understanding of nutritional choice will develop with continued exploration.
Introduce the food pyramid and thoroughly examine each group using colors orange, green, red, blue, purple and yellow as a visual aide.
Have the children keep a food log or journal of what they eat.
Introduce http://www.myfoodpyramid.gov and demonstrate how to login, how to navigate the different topics. Locate Foodapedia on this same sight and allow time for discovery.
Emergent technologies
Wetpaint (wiki) Youtube (video) MyFoodPyramid.gov (Content, applications), Slide share (Power Point viewing) Computer generated worksheets Walden Group Discussion Forum Microsoft Office Power Point Personal Computers Select web based information sights
MyPyramid Organization One size does not fit all-personalized menu planning Inside the Pyramid
Food groups, healthy eating tips, and more Know Your Farmer, Know Your Food Nutrition from farm to table MyFoodapedia
Quick access to food info – food groups, calories & comparisons MyPyramid Menu Planner
Plan menus to reach your personal goals MyPyramid for Kids and Preschoolers
Get your child's Plan today MyPyramid for Moms
Start out right as a new mom or mom-to-be MyPyramid Tracker
Get feedback on your food & physical activity Let's Move! The First Lady's Campaign to Raise Healthier Kids
Look up a food new
See what's available
Get a personalized Plan
Learn healthy eating tips
Get weight loss information
Learn about food groups
Plan a healthy menu
Analyze my diet
Listen to podcasts ²
Print MyPyramid materials
Ask a question
First Lady Michelle Obama launches...
Offer raisins or other dried fruits instead of candy.
Follow MyPyramid on
Inside the Pyramid 8
Interactive Tools
Apps for Healthy Kids ßNEWMyFoodapedia ßNEWMyPyramid PlanMyPyramid Menu PlannerMyPyramid TrackerChild Cost Calculator
MultimediaAudio Podcasts Public Service Announcements (PSAs)MyPyramid Animation
Specific AudiencesPreschoolers (2-5yrs)Kids (6-11yrs)Pregnant & BreastfeedingGeneral Population
Steps to a Healthier WeightWhat is a Healthier Weight?What should you eat?How much should you eat?
For Professional UseEarn CPE CreditsDevelopment of MyPyramidWIC Fact SheetsRate What YOU AteMyPyramid Print Materials
ßNEW Dietary Guidelines for
AmericansAbout the Dietary GuidelinesCurrent Dietary GuidelinesPrevious Dietary Guidelines
Partnering with MyPyramidPartnering with MyPyramidMyPyramid PartnersMyPyramid e-PostAction Kit
Navigating the SiteHome About UsNews & MediaSite HelpContact UsGot a Question?En Español
Related Links
Print Materials
Grain Group
What's in the Grain Group?How much is needed?What counts as an ounce? Health benefits & nutrients
Vegetable GroupWhat's in the Vegetable Group?How much is needed? What counts as a cup? Health benefits & nutrients
Fruit GroupWhat's in the Fruit Group?How much is needed? What counts as a cup?Health benefits & nutrients
Milk Group What's in the Milk Group?How much is needed? What counts as a cup? Health benefits & nutrients
Meat & Beans GroupWhat's in the Meat & Beans Group?How much is needed? What counts as an ounce? Nutrients & health implicationsVegetarian choices
Oils What are "oils"?How are oils different from solid fats? Why is it important to consume oils?
Discretionary CaloriesWhat are "discretionary calories"?What are "solid fats"? What are "added sugars"?
Physical Activity What is physical activity? Why is it important? How much is needed? Calories used in physical activity
Tips & Resources Grains Vegetables Fruits Milk Meat & Beans Increasing Physical ActivityInside the Pyramid print pagesMenus Counting Mixed Dishes Eating Out Vegetarian DietsTen Tips Nutrition Education*See all tips
USDA.gov | CNPP | FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | USA.gov | White House
Development
Instructional PlanStudent background will be built through whole group instruction using Power Point and a data projector. Students will complete a concept map assessing prior knowledge the attention will be directed to Food
Guide Pyramid found on WWW.mypyramid.gov using a data projector. Whole group instruction is the best way to introduce the Food Guide Pyramid at this time in the learning
process due to the fact that it iso early in the process. While whole group instruction has weaknesses such as passiveness and low individual responsibilities., this type is suited for the beginning of our module.
Through self-paced learning, students will conduct research using various websites and construct and
critique their own daily food journals. Research for our project has a specific goal in mind and we will allow the students to assess their own eating habits and compare and contrast them to eating habits that follow the Food Guide Pyramid.
Small groups of 2 or 3 will be asked to create a product, detailing healthy and alternative food choices.
Products may include a play (readers theater), game board, or a digital media project. Small group learning will have the strongest impact on our students learning during this module.
Peer teaching is often the best way for student to learn. Groups will be self paced, but working together to achieve a goal. However, weaknesses occur is small
groups when tasks are not specifically designed for every member of the group.
Instructional PlanLearning objective #1
The learner will communicate in writing, a picture of discussion a sample expressing his or her own understanding of healthy nutrition choices.
Content
Demonstration (Instructor)1. The student will be introduced to the Food Pyramid and a popular webpage using URL
http://www.mypyramid.com2. Demonstrate to the students how to use the sight and determine individual caloric intake
along with USDA recommendations.3. Discuss the meaning of the pyramid and demonstrate how to plan or calculate/count calories
using the Menu Planning Tab.4. Talk about favorite foods and create a collage with pictures taken from magazines and art
materials with the overall label INPUT.5. Demonstrate how to read a product label by using a Powerpoint, overhead & transparency,
and varied popular labels that have been saved & placed in an envelope.6. Explain the varied possible ingredients and discuss and rank the important ingredients
according to % or numbers while thoroughly guiding comprehension of calories, serving size, fat carbohydrate, protein. Discuss the categories of fat, (saturated, trans, polyunsaturated, and monounsaturated fats), carbohydrates (sugars & dietary fibers) Proteins & Vitamins (Vitamin A, Vitamin C, Calcium, Iron, Thiamin, Riboflavin, Niacin, Folate).
7. Create and provide a chart and explain the recommended daily percentage according to a 2000 calorie or less diet.
Instructional PlanStudent participation
Student Groupings-(Large group with presentations, small groups for categorizing and fish bowl recipe exploration, cooperative groups for projects and art activities, partners for computer practices, individual writing and assignments practices.
Pretest may be given online or in writing at the choice of the instructor.
Post-test can be multiple choice, rubric graded writing assignment or question and short answer. Younger students can discuss, draw, write or demonstrate through manipulative practices
.1. The student will use the computer and internet to locate a nutrition webpage using the URL
http://www.mypyramid.com.2. Write and compile a journal using daily food intake and then use the internet to calculate caloric
intake, read graphs and use visuals to gain understanding of personal daily eating habits.3. Identify healthy and unhealth food choices recording data on a chart.4. Participate in problem solving using case studies or personal experiences.5. Discuss and question content for known and unknown concepts.6. View pictures or video with the theme of nutrition and health.7. Categorize food pictures, manipulatives, or vocabulary according to the labels of food groups.8. Create an INPUT collage using magazine pictures and art materials.9. Analyze food labels in small groups and discuss food ingredients from various collected labels.10. Watch and participate in a demonstration using fish bowl method and healthy recipe.11. Participate in creative movement exercises and team or noncompetitive sports.12. Pass out jump ropes and encourage individual and group games.
Implementation
Introduction: Nutrition Module
As an icebreaker chose students to tell anything they know about the Food Pyramid, and nutrition and collect data for future planning.
Present the Food Pyramid and have students color the sheet (color coding) to get acquainted with the framework.
Create a food log for them to record every meal for
about a week.
Continue after gaining learners interest to proceed to a sequential plan of in depth instruction.
Background and Goals
The final course project for this Instructional Design class, we created a module for an instructional need and applied it to the ADDIE Model. Our subject area is childhood nutrition which is an issue in today’s society. Even 1st Lady Michelle Obama started a campaign to combat childhood obesity. With children today , eating health should be a thing of importance with many children being diagnose with a silent disease, diabetes. For many, eating healthy is a thing that is not emphasized and we just want to give some insight in eating nutritiously and implementing the Food Pyramid into our learners” daily life.
Our main goals are that children will start making healthier food
selections when eating and stick to an exercise plan as well.
We choose as our intended learners, children Pre-K to 14 years as participants in this module. In this unit, the students will learn about the Food Pyramid and the elements of the anatomy along with the food groups associated with it.
Introduction: Food Pyramid Introduce the anatomy of the pyramid.
Optional Youtube video. (USDA)Wiki.
Analyze each component of the pyramid.
Use color to code the different groups.
Discuss the varied slogans.
Learning Objectives
Identify the food groups and the foods that are part of the group.
What is suggested by the USDA as appropriate daily allowances of calories and servings for each group:
Compare the present food log to an updated log of healthier food choices.
Identify food groups and how to get the right amount of food from each food group.
Review MYPYramid.gov for kids to learn how they should eat more from some food groups than other.
Analyze food choices from fast food restaurants and choosing lower fat alternatives
Design a plan to help kids see what they like to eat in their daily intake as healthy. Develop a way to motivate the learner to be more health conscious and discuss this with them.
Implement healthy food in the learning units by asking them to purchase foods to try .
Evaluate their overall progress and success of this lesson being taught.
Instructional Environment
Delivery
1. Classroom environment with desks/tables/seats for approximately 10-15 participant desks
2. Computer access for each participant with Internet and E-learning capability
3. Bright overhead lighting4. Outlets available for all electrical connections5. 5Instructor computer connected to LCD monitor and access to
Internet and E-learning capability6. Class whiteboard, whiteboard markers, eraser7. Access to indoor gymnasium or outside recreation area, i.e.
playground, park8. Mobile CD Player9. Balls, hula-hoops, jump ropes, parachutes, cones, scarves etc. for
physical fitness10. Outdoor activities should only take place in weather permitted by
assigned Independent School District. i.e. no rain, sleet, or snow, approximately between 50-100 degree
Instructional Environment-MaterialsEquipment and Materials
1. Facilitators Guide2. Participants Guide3. Flipchart with Markers (adhesive back flipchart or tape)4. Pencils, Pens, Scissors, crayons and markers5. Whiteboard markers for classroom whiteboard6. Windows XP or 7 computer Internet Explorer, Access to Training Websites, and/or Learning
Management System (LMS) with e-learning and Assessment access7. LCD Monitor for Instructor’s computer8. MS PowerPoint-Videos/Lesson Plans9. Participant Tip Sheets: 110. Tagged Cards: grains, vegetables, fruit, meat and beans, milk and oils11. USDA Print Forms: color sheet, food worksheet, food input charts and food categories sheets12. Individual Participant Food Journals13. Health and Food Magazines14. 14 CD’s (Hokey Pokey, Macarena, Charlie Brown, Disco , Hip-Hop, Square dance, Contra dance,
Zumba, free expression to music)15. Balls, Jump Ropes, Hula Hoops, Scarves, color cones, parachutes
Handouts and Media Support
16. Handouts: Worksheet 2000, Role Model Tip Sheet, Sodium Tip Sheet, Grains Tip Sheet, Focus on Fruits tip Sheet, Colorful Vegetables Tip sheet, USDA Color Sheet, Food Worksheet, Food Input Chart, Food Categories Worksheet, Food Pyramid
17. Media Support: Better Food Pyramid, What to Eat, Nutrition by Natalie; Charlie Grown Dances 2; National Start! Walking Day 2010 PSA with Laila Ali
Pre-Assessment Strategies
Pre-Assessment Survey
Pre-Assessment Survey
Students will log on to computers to take a survey assessing their knowledge of health and nutrition before unit begins.
Pre-Assessment Game Game found at MyPyramid Website, assessing student knowledge. Students will take
before and after unit to compare and contrast their before and after scores.
Formative Assessment Student journaling. Students will keep track of their meals and exercise for one week.
They will complete using the MyPyramid matrix for one day. Periodic one minute assessments Nutrition Explorations
Summative Assessment Reflective writing Traditional test on vocabulary and nutrition concepts
OverviewOverview
The lesson that we have prepared is just a beginning to attempt to inform and persuade adults. children, teachers, and parent to learn about and commit themselves to a way of life that is natural and healthy. That includes making wise choices with food consumption, and having a regular routine of exercise and physical activity. Our target is the person, mostly the child between the ages of 2-14. The materials can be used in groups, in families, between friends or on an individual basis. Whether it is used in the classroom or as an independent study we want to foster awareness with the facts of nutrition. Using information from the YWCA, the American Heart Association, the Coke-a-Cola Company, the United States Agricultural Association, and various celebrities, dieticians and studies a need has been analyzed, and a course of action developed. This problem of eating, overeating, not eating (input) and lack of matched physical activity (output) is here in America in epidemic proportions ‘Each person can benefit from a regular daily analysis of self and reflect on the consequences of not planning healthy living patterns.
Families feel the pain of loved ones inflicted by diabetes, heart disease, obesity, and cancer
which requires rigorous dietary planning. We may even plan and prepare meals for others in our care and want the essential ingredients to mix into our menus. Using the love and appeal of food, pictures, recipes and color will be used to stimulate the sense of taste to the natural choice of food rather that the processed watered down, sugarcoated realities that can be harmful to our bodies. Planning ahead, weighing out options, creating physical movement and exercises, and maximizing energy sources while minimizing fats, sugars, carbohydrates and processed foods all goals to a Healthier World and a Better You”.
Sequence of Activities Pretest (activity and food inventory) Brainstorm and discuss present levels of
nutrition/physical activity Introduce restructured Food Pyramid-Use Power Point
presentation (video on wiki) Study session Computer sessions Guided instruction http://mypyramid.org Menu planning Wiki videos Art activity Writing activity and food classification Physical Fitness time with movement, team sports or
noncompetitive games
Step by Step Process
Administer a pre-assessment of eating habits by journaling, writing or personal survey. Discuss ideas about nutrition through recording data on a chart, a chalk talk, or open
discussion in full group or small group nutrition circles Introduce the restructured pyramid initiated by the USDA and pass out varied pictures of
food mounted on tag board. With tag card named grains, vegetables, fruit, meat and beans, milk, and oils have younger children categorize food according to groups.
View Power Point presentations about Nutrition and ask questions to monitor comprehension of nutrition concepts. Target activities with using the computer to choose and mark photographs with healthy living concepts. Target activities with using the computer to choose and mark photographs with healthy living symbols.
Pass out index cards with URL http://www.myfoodpyramid.gov and have the student assigned to computers. Demonstrate how to log on and read the homepage. Guide students to the various segments of the webpage and continue to demonstrate how to use appropriate sections.
Using food journals have the students analyze their own food consumption by using a matrix and following the USDA recommendations.
Create a collage with magazine pictures, and draw a picture of the food pyramid, a family meal or a school lunch that is an accurate reflection of choosing all groups.
Culminate nutrition unit by teaching a series of moves to an aerobic routine of dance, exercise and movement to music. Choose one or more as time allows. (Hokey Pokey, Macarena, Charlie Brown, Disco, Hip-Hop, Square dance, Contra dance, Zumba, free expression to music).
Play a team sport with a running relay, jump ropes, or noncompetitive games.
Evaluation
Lesson Plans
Directions: Indicate which items are healthy by clicking on the picture below.
Demonstration/Explanation
Food Pyramid Video
http://www.bing.com/videos/watch/video/food-pyramid/50a9f390d3424feee8ab50a9f390d3424feee8ab-1781148418162
Preschool
Preschool
Pre-k Dance
Picture and Word Cards
Feel Good About You
Recipe for a Healthy Weekend
Preschool
Preschool
Preschool-3
Steps to Health Pre-3
Plan Ahead Eat from each food group using all colors. Exercise each day. Keep a food journal. Take time to walk, play and explore the
outdoors. Limit TV time. Go shopping with mom, dad, grandma,
grandpa and ask questions. Read about food from books and magazines.
Weight ManagementTips and Journaling
Plan Ahead-Use MyPyramid.com and eat from all foods using the suggested daily allowance.
Take small steps to success that lead to longer strides. Exercise each day, break exercise into 15 min. intervals. Get plenty of sleep Use food journaling Shop and eat smart avoiding processed and high fat foods. Count calories, fat grams, portions, fibers grams and
carbohydradates, and proteins Enjoy your food and take time to eat with family and friend.
Eat at a table while taking time to chew and digest your food. Easy on the sugar. Try using low calories or no calorie
sweeteners or drink. DRINK PLENTY OF WATER AND STAY HYDRATED.
Daily Percentage Values based on 2000 calories diet
2,000 Calories 2,500 Calories
Total Fats Less than 65g Less than 80 g
Saturated Fats Less than 20g Less than 25g
Cholesterol Less than 300mg Less than 300mg
Sodium Less than 2,400 Less than 2,400
Total Carbohydrates 300g 375g
Dietary Fiber 25g 25g
Sugar Salt & Pepper
Salad Dress or m/k
Butter Low Calorie Sweet
Veg. Oil
Olive Oil
Vinegar
Grains Vegetables
Fruits Meats& Beans
Milk/Dairy
Oils
Total Total Total Total Total Total
Servings
Calories
Servings
Calories
Servings
Calories
Servings
Calories
Servings
Calories
Servings
Calories
M.Gorman
Vitamin A Vitamin C Vitamin B Iron Calcium
% % % % %
Fats Carbohydrates Protein
Total grams Total grams Total grams
15 min 30min 1 hour Miles
Walking
Running
Exercise
Dancing
Sports Activities
Swimming
Total time hr. min.
Total time hr. min.
Total time hr. min.
Total time ht. min.
Steps To a Healthier You
http://www.mypyramid.gov
Anatomy of MyPyramid
Worksheet
Energy Balance
Energy Balance
My Pyramid for Kids
Worksheet
Food Intake Patterns
How Sweet It Is
Charts, Tables, Graphs
Be a Healthy Role Model
10 tips about vegetables
Ten tips about fruits
Ten tips about grains
Sweet treats ten tips sheet
Tips on salt and sodium
Sample menu
Sample menu
Sample menu
Statistics
A Nation at Risk
Epidemic of Excess
Nation at Risk
Nation at Risk
Nation at Risk
Nation at Risk
A Nation At Risk
A Nation At Risk
A Nation At Risk
A Nation At Risk
A Nation At Risk
A Nation At Risk
A Nation At Risk
A Nation At Risk
Videos
Physical Fitness
http://www.startwalkingnow.org/#
http://video.about.com/dance/The-Five-Ballet-Positions.htm
http://dance.about.com/od/stepsandmoves/ht/Cha_Cha_Slide.htm
My Food Pyramid
http://www.bing.com/videos/watch/video/mypyramid-commercial/a9dba38732410d0e00a4a9dba38732410d0e00a4-17643265078
93http://www.bing.com/videos/watch/video/mypyramid-
commercial/a9dba38732410d0e00a4a9dba38732410d0e00a4-1764326507893
Links
Healthy Linkshttp://teamnutrition.usda.gov/
resources/mpk_close.pdf
http://progressosoup.com/healthy-soup.aspxhttp://www.promisedlanddairy.com/index.html
http://www.righthealth.com/topic/Children_Bmi_Chart
http://www.liveposiitiveqaguide.pdf
http://www.mayoc02linic.com/health/sugar-free-schools/MY012
Recipes
Chef in the Garden
Interesting http://www.
http://www.gotmilk.com/
http://www.childrensrecipes.com/index.htm
http://www.incredibleegg.org/recipes-and-more/recipes
Chef in the Garden Recipe
Cooking With KidsSmoothie
Blender or food processor1 cup liquid measuring cup 1/4 teaspoon measuring spoon (optional)4 medium-sized glasses
Ingredients
1 cup nonfat vanilla or plain yogurt or lowfat milk1/4 teaspoon vanilla (optional)2 ice cubesAny fruit that you want to use (fresh or frozen)
Directions:
Rinse and pull of stems of any fruit that needs such attention.Cut up fruits such as apples, mangos, plums, and pears.Add the rest of the ingredients. Shut lid of blender (or processor) tightly.Put blender (or processor) in place on stand.Blend for about 30-40 seconds or until smooth and creamy.Pour into glasses and enjoy!
Privacy About Cooking with Kids Contact Site Map
Cooking with Kids
A great way to get kids to eat their vegetables!
Fresh Veggie Pizza
What you need: 1 ready made pizza crust 8 oz package cream cheese at room temperature 1 cup sour cream 1 envelope powdered Ranch dressing mix 2 cup raw vegetables, chopped fine ( we use broccoli, cauliflower,
carrots, cucumbers and tomatoes) What you do: Bake the pizza crust, without toppings, at 350 degrees for 5 to 10
minutes, until lightly browned. Stir together the cream cheese, sour cream, and dressing mix. Spread
this on the crust. Top with mixed vegetables. Privacy About Cooking with Kids Contact Site Map
Healthy Substitutions
Healthy Ingredient Substitutions
Bacon Canadian bacon, Turkey baconSmoked turkey
Lean prosciutto(Italian ham)
Butter, shortening or oil in baked goods
Applesauce Prune puree for half of the butter
Shortening or oilNote: (watch for soggy, or denseness)
Butter, margarine, shortening or oil
Cooking spray Nonstick pans
Creamed soups Fat-free milk based soups,
Mashed potato flakes
Pureed potatoes, carrots, or tofu for thickening soups
Dry bread crumbs
Rolled oats Crushed bran cereal
Healthy Ingredient Substitutes
Eggs Two egg whites Egg substitutes ¼ cup for each egg
Enriched pasta Whole wheat pasta
Evaporated milk Evaporated skim milk
Fruit canned in heavy syrup
Fresh Fruit Fruit soaked in fresh fruit liquid
Fruit soaked in water
Fruit flavored yogurt
Plain yogurt Plain yogurt with fruit slices
Plain yogurt with bran flakes
Full fat-Cream Cheese
Fat free cream cheese
Low fat cream cheese
Low fat cottage cheese
Full fat-sour cream
Fat free sour cream
Low fat sour cream
Fat free or low fat yogurt
Healthy Ingredient Substitutions
Ground Beef Extra lean or lean ground beef
Chicken breast without the skin
Turkey breast without the skin
Iceberg lettuce Collard greens, mustard greens, dandelion greens
Spinach, kale watercress
Margarine in baked goods
Trans-fat free butter spreads
Trans-fat free shortenings
Mayonnaise Reduced calorie mayonnaise
Reduced fat mayonnaise
Reduced calorie or fat salad dressing
Meat as the main ingredient
Use three times the vegetables on pizza
Use three times the vegetables in soups
Use three times the vegetables in stews
Oil based marinades
Wine Balsamic vinegar
Fat-free broth, or fruit juice
Salad dressings Fat-free dressings
Reduced calorie dressings
Flavored vinegars
Healthy Ingredient Substitutions
Soups, sauces, dressing, crackers, canned meat, fish or vegetables
Low sodium versions
Reduced sodium versions
Soy Sauce Sweet-n-sour sauce
Hot mustard sauce
Low sodium soy sauce
Syrup Pureed fruit Applesauce Sugar free syrup
Table salt Herbs & Spices Fruit juices or salt free seasoning mixes
Herb blends
White bread Whole wheat bread
White rice Brown or wild rice
bulgur Pearl barley
Whole milk Reduced fat milk
Fat free milk Skim milk
Conclusions
Physical Fitness
Charlie Brown
Shake Your Bodyhttp://www.bing.com/videos/watch/video/shy-fx-move-your-body/c73ca47dc60b5bcee82cc73ca47dc60b5bcee82c-1422990377075
http://www.bing.com/videos/watch/video/med-charlie-brown-dance-mov/158e7fc96fc124db607d158e7fc96fc124db607d-1693758193719
Yoga and Aerobic Dance
http://www.exercisetv.tv/workout-videos/body-sculpting/beginner-yoga-3933
http://www.dancexfitness.com/?bid_keyword=dance-dvd
References
ABC Animation Fruits and VegetablesAlysa Malano and Food SafetyAmerican Heart AssociationAmerican Heart Layla AliCharlie Brown DanceChildhood FitnessChildhood NutritionChildhood Nutrition-George MillerChildhood Nutrition Paula Abdula How to Read Food LabelFood Guide and HarvardMichelle Obama and Nutrition
MyPyramid.govNation at RiskSesame Street HealthYWCA Easter North Carolinawww.bing.comwww.youtube.comwww.mypyramid.gov
ReferencesCoca-Cola Company (2009) The Lowdown on
Low Calorie Sweetener Institute for Health and Wellness, Beverage Institute.org
http://www.thebeverageinstitute.org
Koch, S., & Johnson, (2009) Cooking Healthy on a Budget Albert Schweitzer Fellows YWCA, Charlotte, NC
Morrison, Ross, Kemp (2007)Designing Effective Instruction John Wiley & Sons Hoboken, NJ
References
Johnson, R.W Association, (2009) A Nation At Risk American Heart Association, American Stroke Association
Dallas, Texas
The American Dietetic Association (ADA) (2004)Position Statement on nutritive and non-nutritive sweetener.The Food and Drug Administrationhttp://fda.gov/flav/features/1999
The American Heart Associationwww.americanheart.org
The National Cancer Institutehttp://fda.gov/flac/features
References
The Nemours Foundation/Kids Health.orgwww.kidshealth.org
The Sesame Workshop (2007) Nemours Health Foundationwww.sesameworkshop.org/healthyhabits
The United States Agricultural Department (USDA) Operation Frontline: No Kid Hungry