SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: What is a Healthy Lifestyle?

Objective: Increase participants’ knowledge about healthy meals and healthy lifestyles.

Objective: Upon completion of the workshop, session participants will state two tips discussed in the presentation “What is a healthy lifestyle” before passing to the next session. Materials: Power Point Presentation entitled “What is a healthy Lifestyle”, Computer, LCD Projector Procedures:

1. Have the participants explain what the concept “healthy” means to them. 2. Call on several individuals to give examples of healthy people. 3. Ask participants to explain the concept “lifestyle”. 4. Reinforce that the concept lifestyle is an individual’s typical way of life. 5. Explain that Knowledge is Power and discuss the key points/tips for a healthy lifestyle with the

participants. • Build a support group/network – the more you inform people around you the more you

can count on them to support you; • Avoid temptations – the rule is simple – If you should not eat it, don’t buy it! • Top up on Tap – bring a bottle of water with you everywhere you go. Drink water

throughout the day. • Beat the Pavement. • Identify New Role Models: • Select new activities; group exercises and outdoor activities • Change your thinking (mind), change your life; put motivational thoughts in your

mind • Prepare for a New Environment. • Educate your family on what is healthy for them.

Evaluation / Assessment As the participants lined up to go to the next session, each one stated two tips based on the class

discussion and video tape presentation.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Activity: Ice Cream in a Bag

Objective: Upon completion of this activity, the participants will make and eat their ice cream made in a bag. Materials: a) 1 tablespoon sugar, b) ½ cup milk of half & half, ¼ teaspoon vanilla, c) 6 tablespoons rock salt, d) 1 pint size Ziploc plastic bag, e) 1 gallon size Ziploc plastic bag, f) Ice cubes

Procedures: 1. Fill the large bag half full with ice, and add the rock salt, seal the bag. 2. Put milk, vanilla, and sugar into the small bag, and seal it. 3. Place the small bag inside the large one and seal again carefully. 4. Shake until mixture is ice cream, about 5 minutes. 5. Wipe off top of small bag, and then open carefully. 6. Each participant was given a plastic spoon and napkin. 7. Wow…how they did enjoy this activity.

Observations: Evaluation / Assessment a) Ice Cream in a Bag is a fun idea for a hot summer day. b) This project was rated very easy to make., c) As in all recipes, results can vary depending on humidity, conditions, etc., d) Always try this and all recipes out before attempting in a group setting., e) To make a large amount…double the recipe., e) You may sprinkle topping such as nuts and fruit on top.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Nutrition Education

Objective: Upon completion of the discussion, the participants will be able to define key vocabulary concepts related to nutrition education with 85% accuracy. Materials: a) Power Point Presentation entitled, “The Importance of Nutrition Education for a healthy and Long Life”, b) Computer, c) LCD Projector

Procedures: 1. Define the following nutrition vocabulary words: nutrition, calories, carbohydrates, vitamins,

energy, and protein. 2. Discuss the basic for nutrition and the following Nutrition Principles and give examples.

• Food is a basic need for humans. • Food provides energy (calories), nutrients, and other substances needed for growth and

health. 3. Nutrients required in the diet. 4. Nutrition needs should be determined by the degree of sexual maturation and biological maturity

(biological age) instead of the chronological age. 5. Stages of concrete and formal stages. 6. Normal Psychosocial Development. 7. Energy and nutrients requirement of adolescents 8. Physical activity and sports. 9. Promoting healthy eating and physical activity 10. Community involvement in nutritionally supportive environment. 11. Recommended calories and protein for adolescents 12. Have students complete two handouts:

• Crab Quick and Easy Snack • Move, Move, Sit Less

Evaluation / Assessment: Have participants to pull a vocabulary word from a box, say the word and another to pull the correct definition.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Nutrition Needs of Adolescents

Objective: Upon completion of this lesson, the participants will be able to discuss the nutritional needs of adolescents in a time of change with 80% accuracy.

Materials: a) Power Point Presentation, b) Computer, c) CD Projector

Procedures: 1. Discuss the biological, psychosocial, and cognitive changes in adolescents and give examples. 2. Explain the concept of puberty and discuss the changes that adolescents go through. 3. Describe nutrition assessment and intervention. 4. Identify eating and feeding problems:

• Cystic Fibrosis • Diabetes Mellitus • Seizures • Cerebral Palsy • Phenylketonuria (PKU) • Attention Deficit Hyperactivity Disorder (ADHD) • Pediatric HIV

5. Review concept, objectives, and major points discussed in the lesson.

Evaluation / Assessment Before passing to the next workshop session, the participants will explain to the presenter one concept they learned about adolescent nutritional needs with 80% accuracy.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Nutrition Education

Objectives: a) Explain the importance of Nutrition Education; b) Discuss the relationship between Nutrition and Good Health

Materials: a) Paper, b) Pencil, c) Computer, d) LCD Projector

Procedures: 1. Introduce the objectives. 2. Cooperative learning activity – first 5 minutes, participants write on a piece of paper what comes

to mind about nutrition 3. Group discussion on Nutrition Education based on previous lessons. 4. Have participants complete a Nutrition Health Checklist and Findings. 5. Review concepts, objectives, and information discussed in the lesson.

Evaluation / Assessment Observe the participants based on the extent of involvement and participation in the cooperative learning activity.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: The New My Pyramid Guide

Objective: a) Increase participants’ knowledge about health, nutrition, and healthy lifestyles; b) at the end of the workshop, participants will be able to discuss the USDA’s My Pyramid with 80% accuracy

Materials: • USDA New MyPyramid handout

Procedures: 1. The session began with a discussion of the following concepts:

• The Anatomy of My Pyramid i.e. “one size doesn’t fit all”. • My Pyramid symbolizes a personal approach to healthy eating and physical activity. • The different parts of the symbols of My Pyramid:

a. activity b. moderation c. personalization d. proportionality e. variety f. gradual improvement

2. The class was divided into three cooperative groups to discuss the following questions: a. What are the colors and meaning of each food group? b. What foods are in each food group? c. Why is it important to make healthy food choices and be active everyday?

3. The participants completed the following handouts: • The Basics of MyPyramid • Your Pyramid Plan • MyPyramid Worksheet

Evaluation / Assessment The extent to which the three handouts above were completed: a) Outstanding; b) Excellent; c) Very good; d) Good; e) Fair and poor

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: My Pyramid Guide

Objective: At the end of the workshop session, participants will be able to explain the revised dietary allowance using the new food guide pyramid (MyPyramid) with 80 % accuracy. Materials: Review the USDA MyPyramid Guide handout

Procedures: • This session began with a review of the revised dietary allowance using the Food Guide

Pyramid • The participants were divided into groups according to age: 11, 12, 13, and 14 years old. • Participants were given MyPyramid charts specifically for their age and gender. • Participants discussed serving sizes and recommended daily allowances from the food

groups. Evaluation / Assessment Teacher observations

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Healthy Snacks Objective: Upon completion of this workshop session, participants will make a healthy sandwich using healthy food with 100% accuracy.

Materials: Turkey, lettuce, red cabbage, Swiss cheese, light ranch dressing, red onions, tortillas, garlic, Mrs. Dash seasoning, chicken breast, red pepper, apples, celery, raisins, walnuts, turkey bacon, tomatoes, cucumbers, shredded carrots, wheat sub rolls.

Procedures:

I. This session began with a discussion of the three types of sandwiches that would be made: a) turkey wrap, b) chicken salad, and BLT.

II. Participants were instructed to wash their hands. III. Participants were divided into three workstations (tables) to prepare the sandwiches. IV. Participants were given the recipes for each sandwich above.

Participants discussed and identified the ingredients for each sandwich V. The workshop leader, staff, graduate students, etc. assisted the participants with the

preparation of each type of sandwich. VI. The sandwiches were cut into bite­sized pieces. VII. Students tasted sample of each recipe.

Evaluation: Based on Staff observations, the sandwich the participants liked best was BLT and the least was chicken salad.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Healthy Snacks

Objective: After a demonstration, the participant will make a healthy snack with 100% accuracy.

Materials: Fresh peaches, fresh blueberries, fresh strawberries, vanilla yogurt, granola topping, and light cool whip.

Procedures: I. The workshop leader asked the participants to identify all of the items on the table and to

guess “what would be made” from these items. II. Participants named several foods but not one said a Smoothie! III. Students were told to wash their hands. IV. The workshop leader demonstrated how to make a Fruit and Yogurt Smoothie. V. The participants were divided into three workstations. VI. A recipe for making the Fruit and Yogurt smoothie was placed on each table. VII. Participants prepared smoothies using two and not more than three fruits (depending on the

availability of item). VIII. Students tasted their Fruit and Yogurt Smoothie. IX. Students discussed ingredients that could be added or deleted from their recipes when they

make their smoothies another time.

Students discussed how they liked their fruit and yogurt smoothie

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Healthy Snack Collage Objectives: Students will be able prepare a healthy food collage using as many pictures as possible from the five food groups. Students will be able to name food with 85% accuracy. Students will be able to make healthy food selections with 85% accuracy.

Materials: Magazines, Food Advertisements, Poster Boards, Pencils, Scissors, Glue

Procedures: 1. Students will prepare their own collage of healthy foods. 2. Review the importance of healthy eating. 3. Review how to make healthy selections using their food pyramid. 4. Have students make a collage by looking through magazines and food advertisement for pictures of

healthy foods they like to eat. (Based on My Pyramid guide for breakfast, lunch, and dinner. 5. Have several students share their collages with the class. 6. Review concepts, objectives, and major points discussed in the lesson. Evaluation: Evaluation will be based on the correct foods selection form each group for breakfast, lunch, and dinner as displayed in the collage.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Healthy Snacks Objectives: Following a demonstration, the participants will be introduced to a new healthy snack and will name all of the ingredients used.

Materials: Tortillas, creamy peanut butter, bananas, fresh strawberries, fresh peaches, fresh blueberries, vanilla yogurt

Procedures:

• The workshop leader had the participants to name all of the ingredients on her demonstration work station.

• The workshop leader told the students that they were going to make a new healthy snack that was called a Fresh Fruit Burrito.

• The participants read the ingredients from a large chart on the board. • As the workshop leader followed the recipe, she selected a student from the group to come up

front and add that item. • Upon completion of the Fresh Fruit Burritos, they were cut in bite size pieces and arranged on a

tray. • The participants reviewed the ingredients again and discussed fruits that could be added or

deleted. • The participants all tested the Fresh Fruit Burritos.

Evaluation / Assessment Based on the staff observations, the Fresh Fruit Burrito did not go over well with the participants, especially the tortillas.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Introducing New Healthy Foods Objectives: After eating familiar and unfamiliar fruits and vegetables, the participants will describe how they like or dislike the items.

Materials: Vegetables: broccoli, asparagus, celery, red sweet pepper, sweet yellow pepper, cauliflower, and radishes; Fruits: mango, strawberries, fresh pineapple, and bananas; Sauce: strawberry fat free yogurt using low fat whipped topping, Cheese fondue sauce: Velveeta Cheese, low fat milk and fresh garlic Procedures:

• All of the fruits and vegetables were washed, cut, and arranged on a tray before the participants enter the cooking laboratory.

• The participants were asked to name all of the fruits and vegetables. • Students were asked to wash their hands • The recipe for making the cheese sauce and the strawberry fat free yogurt were on a large chart in

the front of the participants. • As the workshop leader demonstrated how to make the cheese sauce, she selected a participant to

come add the ingredients. • Participants were told to take a plate and tooth picks and taste all the vegetables and fruits (with

the cheese sauce and the strawberry fat free yogurt) on the trays. • The vegetables that were new to the participants were the asparagus and cauliflower, and the fruit

that was new to the participants was the mango.

Evaluation / Assessment: Based on the staff observations of participants’ comments, with the (exception of the mango), the fruits were accepted; however, the participants did not like the vegetables. Their main complaint was that the vegetables should be “cooked” and not eaten “raw”.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Healthy Snacks

Objectives: a) Demonstrate how to make low fat salad dressing; b) Illustrate and taste test a variety of different salad greens.; c) Illustrate and taste vegetable salad; d) To utilize different types of lettuce in salad (other then iceberg lettuce) Materials: Salad greens: red and green leaf lettuce, romaine lettuce, fresh spinach, Bibb lettuce and iceberg lettuce; Salad dressing: fruit spread, balsamic vinegars, white wine vinegar, and salsa; Vegetable salads: frozen corn, tuna, black bean, green peppers, salsa, and cilantro Procedures:

• Participants will identify all the items for making green salads and salad dressings • The students will discuss the four types of lettuce i.e.

a. romaine b. fresh spinach c. Bibb lettuce d. Iceberg lettuce

• The workshop leader had the participants to read the recipes from the large chart in the front of the class for making a vegetable salad (frozen corn, tuna, black beans, green pepper, salsa, and cilantro), and salad dressing (fruit spread, balsamic, vinegar, white wine vinegar, and salsa).

• The students were told to wash their hands. • As the workshop leader demonstrated how to make the salad and salad dressing. She selected

participants from the group to come up and add ingredients. • After the vegetable salad and dressing were prepared, the participants were invited to make a

salad. • First, the participants had to select the lettuce (the workshop leader encouraged them to try all

four types of lettuce). • Next they placed the vegetable salad on the lettuce and selected a topping (fruit spread, balsamic,

vinegar, white wine vinegar, and salsa).

Evaluation / Assessment Based on the observations and discussions, the activity received mixed reviews from the participants. Since, the majority of the participants only knew iceberg lettuce; many of them did not like their salads. In addition, the only salad dressing they liked and /or ate was the fruit spread. Furthermore, they took the tuna out of the vegetable salad and ate that, but did not care for the other items in the salad.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Healthy Snacks Objective: Upon completion of the workshop session, the participants will make a healthy snack that not only taste good, but also is high in nutritional value with 100% accuracy.

Materials: • Food items: low microwave popcorn, chow mein noodles, sesame seed sticks, peanut butter,

granola, low fat squeeze margarine, reduce sodium pretzel sticks. • Seasoning products: chili powder, honey, sugar substitute, low fat milk, trail mixed dried fruit,

low salt soy sauce, and low fat nuts and seeds.

Procedures:

• As the participants entered the cooking laboratory, they smelled popcorn i.e. several said, “are we making popcorn today?”

• The workshop leader explained that they were making popcorn today…which could be used as one of their healthy snack that is high in nutritional value.

• The workshop leader called on several participants to explain what “nutritional value” was. • All students were told to wash their hands. • The participants reviewed the items on the workshop leader’s demonstration table and the recipe

for making popcorn. • As each procedure was followed on the recipe, the workshop leader selected the participants to

assist her with that process. • As the popcorn was popping, the workshop leader had the participants to review the recipe for

making popcorn. • Finally, the popcorn was made and in minutes all of it was eaten and the participants asked for

more.

Evaluation / Assessment: Based on staff observations and the behavior of the participants, this activity generated tremendous excitement from the group. Moreover, everyone wanted the recipe for making the popcorn.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Healthy Snacks Collage Objective: Upon completion of this activity, the participants will make a collage for a healthy snack with 85% accuracy.

Materials: Magazines, Food advertisements, Poster boards, Pencils, Scissors, Glue Procedures:

• Show the participants a collage of unhealthy snacks. • Ask the participants “why?” the collage reflects unhealthy snacks. • Review the concept “junk” foods. • Have participants to name several “junk” foods. • Have participants distinguish between collage with “healthy snacks” and the one with “junk”

foods. • Have participants make a collage of healthy snakes. • Have participants share their healthy snack collage with the class. • Review concepts, objective, and major points discussed in the lesson.

Evaluation / Assessment: Evaluate participants’ collage based on the correction of the foods that would make a healthy snack.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Nutrition Facts Objective: Upon completion of the workshop, participants will be able to identify the parts on the nutrition facts label with 80% accuracy.

Materials: Nutrition labels from cereal boxes, milk cartons, vegetables and fruit juice containers, dry fruit packages, yogurt containers, candy, peanuts, pretzels, sunflower seeds, popcorn, pizza, cake, cookies containers / packages, ect.; USDA handout i.e. Understanding The New Nutrition Fact Label.; Paper ;Pencils Procedures

• State the objective. • Pass out the Nutrition Fact Label handout. • Divide participants in seven groups:

• nutrition facts • calories • nutrition panel • conversation guide • serving size information • % daily value • Reference value

• Have participants to read and discuss their assigned section and select one person from the group to explain that section to the class.

• Participants will also determine if that item has lower fat or fewer calories, which will make a healthy snack.

• Participants will review the seven parts of the Nutrition fact Label.

Evaluation / Assessment: Participants will name at least three parts of the Nutrition Fact label as they line up to proceed to the next workshop.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Food Portions Objectives: a) Participants will be able to understand the importance of healthy serving sizes; b) participants will learn techniques for recognizing serving sizes.

Materials: Handouts, Pencils, Paper

Procedures: • State the objectives. • Review the importance of three balanced meals a day. • Review the importance of healthy portions / serving size. • Have participants to read and discuss two handouts:

a. Making Sense of Portion Sizes b. Healthy Portions

• Group participants into three cooperative groups and have them prepare a healthy meal with the correct portions/serving sizes for:

a. breakfast b. lunch c. dinner

• Select one person from each group to report their menu for each meal. • Review concepts, objectives, and major points in the lesson.

Evaluation / Assessment: Participants menu will be assessed to determine if they are balanced and have the correct serving sizes.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Food Portion Objective: Upon completion of this activity, the participants will prepare an artificial snack for their age and gender based on the correct portion size. Materials: Artificial foods

Procedures: • State the objective. • Identify and discuss the artificial foods on the display table. • Have participants examine the artificial foods portion sizes. • Have participants divide the artificial foods into the five food groups. • Identify the correct amount of food for each food portion based on the participants’ age and

gender. • Have participants match the artificial food with the correct food portions. For example, ½ cup or

scoop of ice cream is equal to a racquetball. • Divide participants into three groups and let them prepare healthy snacks. • Check to see if the artificial foods and food portions are equal. • Review concept, objective, and major points discussed in the lesson.

Evaluation / Assessment: The workshop leader, staff, and graduate students will observe participants snacks for correct food portion based on age and gender.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: The Importance of Physical Activity Objective: At the end of the two­week Health and Wellness Camp, the participants will understand the Role of Physical Activity in maintaining Good Health by utilizing the Pedometer daily.

Materials: Handouts, Pedometer, Journal

Procedures: 1. Discuss the role of physical activity in strengthening bones and building lean muscle. 2. Explain the Physical Activity Pyramid and how to use it. 3. Discuss the Ups and Downs of walking for example...What Goes Up (muscle tone...What Goes

Down –weight). 4. Call on students randomly to read the walking tips from the handout. 5. Encourage the participants to maintain their Physical Education Activity Diary (Journal) during

the two week camp; and, record their steps from the day in their Journal each night. 6. Give each participant a pedometer and discuss the following tips:

• Roughly 2,000 steps = one mile. • One city block = about 200 steps. • Maintain a steady, evenly paced stride. • Remember to use the reset button every day. • Do not use your pedometer at temperatures below 32 degrees or above 104 degrees. • Keep your pedometer dry – It is not waterproof. • Uneven ground or terrain can cause inaccurate recording of steps.

• Taking irregular steps, dragging your feet and walking or running in sandals will decrease accuracy

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: The Relationship between Obesity and Diabetes Objective: Upon completion of the workshop, the participants will become aware of how obesity affects your health and identify how one can avoid being obese with 80% accuracy.

Materials – chalkboard, handouts

Procedure: 1. State the objective 2. Write the following facts on the chalkboard and discuss them with the participants:

1. Over 25% of South Carolinians are obese (Body Mass Index (BMI) > 30) and more than 35% of South Carolinians are overweight (BMI between 25 and 30).

• Implication: This means that 60% of South Carolinians are overweight or obese.

2. Childhood obesity has risen to a point that it can be considered a modern day epidemic.

3. Childhood overweight is associated with a significantly higher risk of sever obesity in adulthood.

3. Discuss how being overweight or obese affects your health and the health problems associated with obesity such as (heart disease, stroke, diabetes, cancer, gallbladder disease, sleep apnea, and osteoarthritis.

4. Have participants read randomly from the handout entitled, “Ways to Battle Obesity”.

5. Review the concepts, objectives, and major points discussed in the workshop.

Evaluation/Assessment: Participants will list three health problems associated with obesity and/or three ways one can battle obesity before moving on to the next session.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Understanding Our Body

Objectives: The participants will explain how fats, carbohydrates, salt, and sugar affect your body with 80%.

Materials: computer lab Website: http://www.actiononsalt.org.uk/informational/salt_its_effection.htm http://www.ediets.com/mydiet/popTool.com http://www.mercola.com/article/sugar/dangers_of_sugar.htm

Procedures: 1. State the objective. 2. Define the following terms: fats, carbohydrates, salt, and sugar. 3. Divide the participants into four groups. 4. Have each group research one of the terms via the websites listed above. 5. Each group will write a one/two page paper describing how fats, carbohydrates, salt, and sugar affect

your body. 6. Review the concepts, objectives, and assignment. 7. Each group will present their findings – “Changing Your Attitude About Eating Healthy Food”.

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Water: The Forgotten Nutrient

Objective: At the end of the workshop session, the participants will identify four main functions of water.

Materials: PowerPoint Presentation entitled, “Water: The Forgotten Nutrient”. Computer, LCD Projector.

Procedures: 1. State the objective. 2. Explain how much water the body needs to replace a day; and, how much water one needs to drink a day. 3. Ask the following questions:

1. How much water do you drink a day? 2. Do you drink enough water a day? 3. Why or Why Not? 4. Why is Water important to the body?

4. Discuss facts about water especially the major points on the transparency: 1. Your kidneys filter wastes from your blood and urine. 2. Body removes wastes through perspiration, exhaled water vapor, and feces. 3. The water in saliva lubricates food as you follow it. 4. Tears lubricate your eyes. 5. Without adequate water, your body will not be able to produce enough sweat to cool your body. 6. Describe sources of the body’s water supply such as (milk, soft drinks, juices, etc.). 7. Give the participants the Handout, “Water % Content of Common Foods (Rank in order of water

content). 8. Have participants complete the handout, i.e. Water the Forgotten Nutrient. 9. Review the concepts, objectives and major points discussed during the workshop session.

Evaluation/Assessment As the participants line up to go to the next session, each will identify four main functions of water

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Scavenger Hunt

Objectives: Use the Nutrition Facts Labels to help make food choices for a healthy diet. Use the Nutrition Facts Labels to select foods lower in fat. Materials: Wal­Mart Supermarket, Hand­Out i.e. The Hunt

Planning Phase: 1. The lead teacher reviews the fact that Nutrition Facts labels are important tools to help one

choose a healthy diet.

2. The lead teacher arranged for camp counselors (staff, graduate and undergraduate students, parents, volunteers, etc.) to help with the activity. She also met the manager of the store (prior to the trip) and arranged transportation for the participants to get to the supermarket.

3. Participants met at Staley Hall.

Implementation Phase 1. Once at the store, Wal­Mart, the lead teacher introduces the group to the store manager, and then

gives the game instructions. The lead teacher should ask if there are any questions about the game. Everyone agrees to meet back at a designated spot in 20 minutes.

2. The lead teacher then divides the youth into 4 small groups of 3 – 5 and distributes “The Hunt” sheets and pencils to everyone.

3. The lead teacher reads the starting “clue” for each small group and they begin the game, and so on until all have begun the game.

4. The lead teacher, counselors, and volunteers walk around the store to be available for questions and to see that all is going smoothly. The group leader may record answers to questions 4 through 7 at this time.

5. The leader teacher meets at a designated place and transported back to the campus. Evaluation Go Over “The Hunt” answers with the group. Suggested discussion questions: a) Who in your family uses information on a food label to compare and choose food in a grocery store? b) How will you use this information to choose food the next time you are buying food at the store?

SCSU FLC Evans­Allen Project

Healthy and Wellness Lesson Plan

Title: Living Healthy with Diabetes

Objective: At the completion of this workshop, the participants will become aware of diabetes and ways to control diabetes in daily life.

Materials: Help Students with Diabetes Succeed: A Guide for School Personnel, Diabetes Public Health,

Procedures: 1. Ask the participants if they know what diabetes is. 2. Read and prepare statement, what is diabetes? 3. Discuss the two types of diabetes as well as the symptoms and risk factors. 4. Ask the question, “Do you know anyone with diabetes (It should be noted that one of Project

FLAVA’s participants has Type II diabetes..., thus he raised his hand). 5. The workshop leader asked him to share his challenges and adjustments in coping with diabetes. 6. (The Project FLAVA participant shared the following, “Diabetes has really taught me to become

a responsible young man through watching and managing my diet and lifestyle”) 7. Discuss a personal plan for living with diabetes.

The leader discussed the following personal diabetes plan.