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AOHS Health Careers Exploration

Lesson 6Connecting Nutrition and Health

Student Resources

Resource Description

Student Resource 6.1 Health Log: Food Intake and Physical Activity

Student Resource 6.2 Reading: Healthy Eating

Student Resource 6.3 Note Taking: Healthy Eating

Student Resource 6.4 Evaluation: What Makes a Healthy Meal?

Student Resource 6.5 Culminating Project: Professional Profile Sheet

Student Resource 6.6 Reference Sheet: Careers in Nutrition

Student Resource 6.7 Reading: Creating PowerPoint Presentations

Student Resource 6.8 Presentation Assignment: Explaining MyPlate

Student Resource 6.9 Personal Analysis: Healthy Choices

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AOHS Health Careers ExplorationLesson 6 Connecting Nutrition and Health

Student Resource 6.1

Health Log: Food Intake and Physical ActivityStudent Name:_______________________________________________________ Date:___________

Directions: Use this chart to record everything you eat and drink over the next five days. At the end of the lesson, you will play the role of a dietitian and analyze your diet based on what you have learned in the lesson. It is important to keep a careful record of everything you eat, including snacks. For example, if you have half a bag of chips on the way to school or a few orange slices after a soccer game, make sure to include this. In the last column, record the number of minutes of physical activity you did each day. Physical activity includes sports, like basketball and soccer, but it also includes activities like heavy yard work, bike rides, or dancing. You won’t be asked to share the information on this chart with anyone. A sample entry is shown.

Day Food and drinks before 9 a.m.

Food and drinks between 9 a.m. and 3 p.m.

Food and drinks between 3 p.m. and 12 a.m.

Minutes of physical activity

1 glass of milk, bagel and cream cheese, a banana, 2 glasses of water

1 cup of chicken noodle soup, a small salad, 1 glass of orange juice, 3 glasses of water, 10 crackers, an apple, a sports drink

15 almonds, 10 baby carrots, plate of spaghetti and meatballs, small bowl of steamed broccoli, 3 glasses of water, thin slice of chocolate cake, 1 glass of lemonade

60

DAY 1

DAY 2



Day Food and drinks before 9 a.m.

Food and drinks between 9 a.m. and 3 p.m.

Food and drinks between 3 p.m. and 12 a.m.

Minutes of physical activity

DAY 3

DAY 4

DAY 5




Reading: Healthy EatingThe History of a Plate

In 2011 the US Department of Agriculture (USDA) released a simple image intended to help Americans make healthy food choices. It is an image of a plate.

But this plate isn't just any plate. It is MyPlate. The name carries a clear public health message: a healthy diet is unique to the individual. It depends on many personal factors like age, sex, weight, and health conditions. In general, all healthy diets emphasize similar things. They focus on fruits, vegetables, whole grains, and low-fat milk products. They include lean meats, poultry, fish, beans, eggs, and nuts, and they are low in fat, salt, and added sugars. The specifics vary with the individual.

Another thing that makes the plate image stand out is that it shows moderate portions. The image doesn’t show a super-sized glass for drinks or a side plate for seconds. Instead, it communicates this message: “Enjoy your food, but eat less.” As obesity becomes an increasingly serious public health problem, this message is more important than ever.

Many Americans have responded positively to MyPlate. It resembles the place setting many of us use to eat our meals. This makes it easier to imagine how we can appropriately divide up our portions of food

from each of the food groups. The personalization of the plate also makes sense to many Americans, who have varying tastes and enjoy food from different cultures. For example, fish is a protein that many Americans eat, but the type of fish and the way it is prepared varies. A Japanese American family may enjoy grilled chicken, while a Cuban American family may enjoy chicken stew. Both tasty dishes, if eaten in moderation, satisfy MyPlate’s protein recommendation.

MyPlate is another development in the tools that the government has used in the past to educate the public about healthy food choices. In 1984 the government released a food wheel. Then, in 1992, it released a food pyramid. The base of the pyramid represented grains, like

bread, rice, cereal, and pasta. At the time, these were the foods that Americans were advised to consume the most of. That is no longer the case. In 2005 a new version of the pyramid was released. This pyramid had an image of a person climbing steps. This image communicated that physical activity is as important of a part of healthy living as the food we consume.

Government recommendations change over time. Recommendations are based on new research, behaviors, and the food products available. Dietary guidelines now encourage people to make smart food choices from every food group, be physically active, and eat in moderation.

What’s on MyPlate: Vegetables

MyPlate recommends making half of each meal fruits and vegetables. A diet that is rich in vegetables may reduce the risk of heart disease and protect against certain types of cancer, among other benefits.

MyPlate recommends varying vegetables and focusing on dark green ones, like kale, and orange ones, like acorn squash. A variety of vegetables is important because each vegetable contains different nutrients and vitamins, like vitamin C and fiber, which are important to our health. Varying vegetables also makes meals more interesting. Incorporating more vegetables into meals can be a challenge for many Americans. MyPlate gives tips like these:



Eat vegetables that are in season. They will taste the freshest and will likely be the least expensive.

For lunch, eat a hearty salad. Remember to go light on the dressing.

Make vegetables the centerpiece of a meal, like in a chunky vegetable stew or veggie stir fry.

What’s on MyPlate: Fruit

Remember, MyPlate recommends making half of each meal fruits and vegetables. Fruits, like kiwis, plums, and cherries, can be fresh, canned, frozen, or dried. Fruits can also be whole, cut up, or pureed. It’s important to choose fruit that is canned in 100% fruit juice or water, not syrup. Like vegetables, fruits differ in nutrient content. So, varying choices is important. For example, many Americans don’t get enough potassium in their diet. This means that choosing potassium-rich fruits, like bananas, prunes, and dried peaches, is important. MyPlate recommends tips like these for people who want to introduce more fruit into their diet:

Try meat dishes that incorporate fruit, such as chicken with apricots.

For dessert, stick with fruit. Try something different, like baked apples or pears.

Blend frozen fruit and low-fat yogurt, milk, or water for a fruit smoothie, a refreshing snack.

What’s on MyPlate: Grains

Foods made from wheat, rice, oats, cornmeal, and barley are grain products. Examples of grain products are bread, pasta, cereal, and tortillas. Most Americans consume enough grains but not enough whole grains. MyPlate recommends that whole grains be at least half of the grains we consume.

Grains are divided into two subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel―the bran, germ, and endosperm. Oatmeal, whole wheat flour, and brown rice are examples of whole grains. Refined grains have been milled. This process removes the bran and germ. The bran and germ contain the dietary fiber, iron, and many B vitamins that make grains healthy. White bread and white rice are refined grains.

How do Americans know how to choose? MyPlate suggests looking at nutrient labels on bread to see if whole wheat flour is the first ingredient on the list. MyPlate also suggests choosing brown rice over white rice and trying whole-wheat pasta as a healthy alternative.

What’s on MyPlate: Dairy

All fluid milk products and many foods that are made from milk are part of the dairy group. Healthy dairy products contain calcium, which is important for bone growth. Active teens should consume three cups of low-fat or fat-free milk a day. MyPlate stresses that the most important thing to remember about selecting foods in this group is to choose low-fat or fat-free options, like low-fat yogurt or fat-free milk.

When choosing dairy products, MyPlate cautions against picking foods with empty calories. Empty calories are calories from solid fats and added sugars. These foods have few or no nutrients. They include flavored milk and ice cream.

What’s on MyPlate: Protein

All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are part of the protein group. (Beans and peas are also part of the vegetable group.) Proteins include lamb, lentils, pork, chicken, lima beans, and tuna. The human body benefits from healthy proteins in many ways. Protein provides energy and builds strong bones, muscles, and blood.

Many Americans consume too much protein (imagine a triple-decker hamburger) and protein prepared using unhealthy cooking techniques, such as deep-fried chicken.

Healthy protein choices are lean and low-fat meat and poultry, like chicken breast without the skin or lean ground beef. Also, it is important to avoid adding solid fat when cooking proteins. For example, instead of



frying eggs in butter, boil them. Processed meats, like deli meats and sausage, are also not the healthiest choice. These processed meats often have added sodium, or salt.

Snacks Count, Too

Planning balanced meals is one critical step toward a healthy lifestyle. But it’s important not to forget what happens between the meals: snacks. Many processed snacks are high in added sodium, sugar, and fat. Even snacks that seem healthy, like a granola bar, can have just as much sodium, sugar, and fat as those that obviously aren’t, like a chocolate bar or bag of chips.

The one way to tell which snacks and processed foods like frozen dinners and canned soup are healthy is to read nutrition labels. One important thing to notice about a nutrition label is the number of servings per container. This is a label for macaroni and cheese. The label shows that there are two servings per container. That means that if someone ate the entire container of macaroni and cheese, he would be consuming twice the amount of the nutrients and calories as on the label. Also pay attention to the nutrients listed on the label. It’s important to limit consumption of the first set of nutrients, which include fat, cholesterol, and sodium. It’s also important to make sure to get enough of the second set, which includes dietary fiber, vitamins, calcium, and iron. The label shows that one serving contains 20% of the daily recommended serving of sodium. While the Percent Daily Values are different for everyone, in general, if a food has 20% or more of a nutrient, it’s considered to be high. If it has 5% or less of a nutrient, it’s considered to be low. So, the macaroni and cheese is high in sodium.

Don’t Forget about Drinks

What people drink is as important as what they eat. Drinks that may appear healthy—like energy drinks or fruit drinks—may contain just as much sugar as less healthy options, like soda. After physical activity, an energy drink can actually dehydrate a person, and diet sodas have actually been shown to promote weight gain! Again, the only way to check what is truly a healthy drink is to pay close attention to the nutrition labels.

Healthy drinks include 100% fruit juice and low-fat and fat-free milk. The healthiest drink is water. Teens need about eight glasses of water a day.

Keep Moving

Even people who make wise food and drink choices still need physical activity to stay healthy. Teens should do at least 60 minutes of physical activity every day. This can include walking briskly, bicycling, or dancing. They should also do vigorous physical activity, like heavy yard work or competitive basketball, at least three days a week.

Focus on Choices

A healthy diet and lifestyle varies from person to person. But key components include making food choices from every food group, being physically active, and eating in moderation.




Note Taking: Healthy EatingStudent Name:_______________________________________________________ Date:___________

Directions: As you read Student Resource 6.2, Reading: Healthy Eating, use the chart below to list important facts you learn about each of the topics. An example is given for the topic Vegetables.

Topic Important Information

Purpose of MyPlate

Vegetables Half of each meal should be fruit and vegetables.Vegetables reduce the risk of certain diseases.Vary vegetables in the diet; focus on dark green and orange vegetables.

Fruit

Grains

Dairy

Protein

Snacks and drinks

Nutrition labels

Physical activity




Evaluation: What Makes a Healthy Meal?Student Name:_______________________________________________________ Date:___________

Directions: In this activity you will practice making healthy meals by reading nutrition labels and by evaluating whether meals are healthy and balanced. Use the information you learned from Student Resource 6.2, Reading: Healthy Eating, as a basis for your answers.

The nutrition label below is for a box of crackers. Answer each question about the nutrition label in a complete sentence.

1. How many servings are in the box of crackers?

2. In your own words, explain why paying attention to the serving size is important.

3. How many crackers do you need to eat to consume 60 calories?

4. Do you think most people consume more or fewer crackers than the serving size?

5. Which nutrients on the label should you monitor your intake of?

6. Which nutrients on the label should you make sure to get enough of?

7. Are the crackers a good source of vitamins? Explain.

8. The footnote on the label says that the Percent Daily Values are based on a 2,000-calorie diet. Explain in your own words what the footnote is saying.



Review the meals in the chart below. Decide if they are healthy and balanced. Write at least one reason explaining your decision in the second column. If you don’t think the meal is balanced, write recommendations for improving the meal in the last column. If you have no recommendations, write “none.” An example is shown.

Meal Is the meal healthy and balanced? Why or why not?

Recommendations

Turkey and swiss cheese sandwich with mustard on white bread

Chocolate milk

No. The meal doesn’t contain any vegetables or fruit, which are critical to a balanced diet. While dairy is important, flavored milk contains empty calories. Also, whole grains are the healthier choice.

Replace the white bread with whole wheat bread. Replace the chocolate milk with fresh squeezed orange juice. Add a lettuce and carrot salad with a light vinegar dressing.

Breakfast:Two scrambled eggs with mushrooms and cheese wrapped in a whole wheat tortilla

Slices of melon

Glass of fat-free milk

Lunch:Two slices of sausage pizza

Garlic bread

Energy drink

Snack:Carrots and ranch dip

Chocolate chips

Orange soda

Dinner:Fried chicken

White rice

Glass of water




Culminating Project: Professional Profile SheetDirections: Throughout the rest of this course, use this note-taking tool to gather information about different professionals who are involved with the treatment of the disease you are doing your culminating project about. When you interview health care professionals, hear guest speakers, and do research, use a professional profile sheet to organize your notes.

To gain some experience completing professional profile sheets, use this note-taking tool to create a professional profile for a dietitian. You can use all of the information that you gather in this lesson to create the profile. Before you begin collecting notes on this sheet, review the items on it and ask your teacher about items that you do not understand. Review the assessment criteria at the end of this resource, and make sure you understand how your work will be assessed.

Name of profession:

Pathway:

For what reason(s) would a patient see this professional?

Patient Interaction

How often will a patient with the disease typically see this professional?

What will the visits with this professional involve? What will the professional do during the visits?

Where will the visits take place? How long will they last?

What kinds of questions will this professional ask the patient?

What kinds of questions might the patient want to ask the professional?



What are other major responsibilities, duties, and tasks that the professional has in treating and caring for the patient?

Diagnostics/Therapeutics

If this professional is involved with diagnosing the disease, what tests or procedures may be done? How are they performed and how long do they take?

Will this professional deliver the results of the tests or procedures to the patient? If so, how will it be done? If not, who will deliver the results?

If this professional is involved with treating the disease, what treatments might be done? How are they performed and how long do they take? What other professionals might be involved in delivering the treatments?

Training and Skills

What training is needed to do this job, including what level of higher education?

What certifications or licenses are required?

What are the most important skills this professional has?

What specializations might this professional have?

Characteristics

What are typical character traits the professional might have? What words and phrases are typically used to describe people who do this job?



What are reasons why people enjoy this job?

Other important information:

Make sure your assignment meets or exceeds the following assessment criteria: The information on the professional profile sheet reflects an in-depth understanding of the

professional’s roles, responsibilities, skills, education, and training.

The interactions the patient will have with this professional are clearly described.

The information is accurate and comes from reliable sources.

The information has been compiled from multiple sources, such as interviews, readings, reliable Internet sites, and guest speakers.

The professional profile sheet is neat and uses proper spelling and grammar.




Reference Sheet: Careers in Nutrition

Career: Registered Dietitian (RD)Pathways: Health Informatics, Therapeutic Services

Hold the salt

Jackson sat with a group of concerned people who had recently found out that they had high blood pressure, a serious condition that can lead to heart disease. He was explaining changes they could make to their diet to improve their condition. “I’ve been eating the same way for 25 years,” one man said. “I don’t see how I could possibly change now.”

Jackson nodded. He knew that change was hard. “Let’s take it one step at a time. What’s your favorite dish to prepare?” he asked.

“Mashed potatoes,” the man said without hesitation. “I boil potatoes and add five teaspoons of salt.”

“Could you just use one teaspoon of salt? It probably wouldn’t make that big of a difference on the way it tastes, but over time, it would make a big difference in your health.” The man nodded. He was starting to see how healthy change could be possible.

Advocating for nutritious choices

Jackson is a registered dietitian, a professional who gives advice on selecting and preparing nutritious food. Dietitians plan food programs and supervise the preparation and serving of meals for both individuals and large groups. They scientifically evaluate clients’ needs based on different criteria, such as health condition or age, and they make suggestions to modify and improve the diet. They are knowledgeable about diets that can prevent or treat illness and disease, like obesity and diabetes. For example, as Jackson mentioned, a diet with minimal salt is appropriate for people with high blood pressure. Dietitians manage food-service systems for large institutions, from hospitals to hotel restaurants to schools. They are responsible for establishing standards for food service and controlling costs. Dietitians also conduct research about nutrition. Often they specialize, choosing to focus on an area like education or dietary planning in private industry.

What qualities and skills do dietitians have?

Dietitians are people who are committed to improving the well-being of their clients. They care about healthy habits and know how to prepare healthy food. They have excellent communication skills; they are comfortable speaking in front of groups and also working with clients one on one. Like Jackson, they aren’t intimidated by the challenge of helping people change deeply rooted habits.

I love preparing healthy food and helping people make healthy choices. Sign me up!

Dietitians must have a bachelor’s degree in dietetics, nutrition, or food-service management. Course work will include organic chemistry, statistics, diet therapy, and anatomy. Licensure and certification vary from state to state. In addition, the Commission of Dietetic Regulations of the American Dietetic Association awards the registered dietitian credential to people who pass an exam and complete an internship. These professionals must complete continued education programs every five years. According to the US Department of Labor, in 2013 the median salary for dieticians and nutritionists was $56,300.

That sounds exciting and challenging. But how can I prepare now?

Focus on courses in biology, chemistry, mathematics, home economics, and business management. It’s never too early to seek out a mentor. Look for volunteer work in a place where dietitians are employed, such as a nursing home.



Career: Registered Dietetic Technician (RDT)Pathways: Health Informatics, Technical Services

In the kitchen

In the dining hall, the senior citizens were gathering for lunch, while in the kitchen the cooks ladled low-salt vegetable soup into bowls and took whole wheat rolls out of the oven. Bonnie was making sure that everything was going smoothly. Her supervisor, the registered dietitian on staff, stopped by to see if they could meet later to plan the menu for next month. Then there was a knock at the back kitchen door. A delivery team had arrived with the canisters of flour that Bonnie had ordered. She signed for the order as the servers brought trays of soup into the dining hall.

Improving clients’ diets

Bonnie is a registered dietetic technician. Dietetic technicians are involved with helping people maintain appropriate and healthy diets, and their supervisors are often registered dietitians. Dietetic technicians are responsible for creating recipes, preparing menus, enforcing sanitation standards, stocking food and supplies, and overseeing the production of meals. They are also involved with educating patients and community groups about proper nutrition. They often work in large health care facilities, like hospitals, cafeterias, and nursing homes.

What qualities and skills do dietetic technicians have?

Dietetic technicians have excellent organizational skills. They must be able to multitask and have computer skills. They also enjoy working with food and are passionate about helping people make healthy choices.

I think this would be a great job for me. What do I have to do?

An associate’s degree is required for dietetic technicians, and many community colleges offer degree programs. Courses include nutrition, biology, chemistry, food-services management, and diet therapy. After graduation, you must pass the National Registration Examination for Dietetic Technicians to become registered, and to maintain registration you must complete at least 50 hours of continued education every five years. According to the US Department of Labor, in 2013 the median salary was $28,580.

This information helps me start a plan. But what can I do now?

Focus on your home economics and business courses. Look for summer work in a restaurant or cafeteria to learn about food sanitation and preparation. Also, practice preparing healthy meals for your family and friends.




Reading: Creating PowerPoint Presentations

This presentation explains the best practices in content and design for making PowerPoint presentations.



PowerPoint presentations give you an opportunity to disseminate information in a visual and oral way to your audience. Keep the slides simple and add important and interesting information like examples and explanations as you speak.



All these features make your PowerPoint presentations easy to read from anywhere in the room.



Learning objectives are the important points you want everyone to remember. Explain them and add more detail in the notes than what is in the slide. Some students retain information better by seeing it, some by hearing it, and some by writing it down, so ask everyone to take notes. Do not be afraid to repeat important information.



While it can be tempting to make slides with lots of graphics, fancy fonts, and animation, remember that the purpose of a PowerPoint slide is to convey information clearly. Use graphs and charts to illustrate numerical data; use pictures and clip art that enhance the information. Use animation only when necessary. Remember to avoid putting information on a slide that doesn’t relate to the content or could confuse the audience. When it comes to PowerPoint, simple is best.



Your presentation gives you the opportunity to use examples and include other supplemental information that will help your audience relate to the information. Use your own words—don’t just read the slides. You can use the note portion of each slide to write notes about what you want to say when you present the slide.

When you speak, make sure you are facing your audience and looking at them; avoid turning your back to your audience and looking at your slides. Pause after each slide to give your audience time to take notes. You might consider saying, “What are your questions?” instead of “Do you have any questions?” after each slide. Often, when we ask, “Do you have any questions?” people automatically say, “No.” Also, if you have time, you can ask the audience to share information that will enrich the discussion.



The final slide should summarize what the other slides said. Do your best to make the presentation interesting to your audience, but remember that the number-one goal of a PowerPoint presentation is to give out information clearly!




Presentation Assignment: Explaining MyPlateDirections: In this activity, your group is going to take on the role of a dietitian who has been hired to explain to a specific target audience how MyPlate works. Follow the instructions below to create a four-slide PowerPoint presentation for your audience. You will present your presentation to the class. Read all of the instructions before you begin work, and make sure you read and understand the assessment criteria.

1. Choose a target audience for your presentation. If you would like to use a target audience that is not on this list, run it by your teacher first.

o Parents of preschoolers

o Pregnant women

o Overweight or obese middle-aged men

o Athletic teenagers

o Families who eat mainly the food of their culture, such as Koreans or Hondurans

o Young adults with heart disease in their family

o People who make a personal diet choice, such as vegetarians

2. Your PowerPoint presentation will contain four slides. Each member of your group will be responsible for researching, writing, designing, and presenting a different slide, which will have its own topic. Review the topics for the slides below with your group, and then decide who will be responsible for each slide.

Slide 1: Who is the target audience? Identify your target audience. Explain particular dietary challenges and issues this target audience has. If your target audience has a medical condition, explain the condition on this slide. For example, if your target audience is pregnant women, on this slide you will want to explain that there are some foods that pregnant women should avoid, like deli meats. You would also want to explain that pregnant women need more of certain vitamins and minerals, and give examples of foods that contain them.

Slide 2: What’s for breakfast? Show a sample breakfast for your target audience using the MyPlate guidelines. Explain the reasons this breakfast is a healthy choice for your target audience. For example, if your target audience is Mexican Americans, you might explain that one traditional Mexican breakfast is eggs with salsa, refried beans, and tortillas, but a healthier version would use whole beans and include cut fruit and a glass of low-fat milk.

Slide 3: What’s for dinner? Show a sample dinner for your target audience using the MyPlate guidelines. Explain the reasons this dinner is a healthy choice for your target audience.

Slide 4: How do you stay on track? Conclude your presentation with a list of three to five tips for your target audience as they plan healthy meals. Choose tips that are practical to implement and also address the specific needs of your target population. For example, if your target audience is athletic teens, one of your tips may be to eat a hearty, healthy breakfast that will provide energy that active teens need throughout the day.

3. Use http://www.choosemyplate.gov to research specific dietary recommendations and issues for the target audience you have chosen. You may also find more specific sites that have information for your target audience. For example, Sweet Success is the California Diabetes in Pregnancy program (http://www.cdph.ca.gov/programs/cdapp/Pages/default.aspx). It has plenty of examples of nutrition therapy for disease.


http://www.cdph.ca.gov/programs/cdapp/Pages/default.aspx

http://www.choosemyplate.gov/


If you are unsure about the validity of a particular site, ask your teacher to verify it. You should also use information that you already know.

4. After you research your topic, create a rough outline for your slide. Then share your outline with your group. Make sure that the information your group is planning on covering on the four slides is consistent but not too repetitive. Then begin writing and designing your slide using the PowerPoint template your teacher provides you.

5. When you have finished writing and designing your slide, as a group review the slides in your presentation using the following checklist. Make sure that the information flows smoothly from one slide to the next. Then make any necessary edits to improve your group’s presentation.

o The slide is simple and easy to read.

o The information on the slide stays on topic.

o This slide is visually interesting. Charts, diagrams, illustrations, or photographs that are appropriate for the topic are used.

o Information on the slide is organized using headings and bullet points.

o The slide is clearly geared toward the target audience.

o The information on the slide is accurate.

6. Practice presenting your slide to your own group. Give each other feedback about presentation issues, such as eye contact or the speed at which you deliver the information. Presenting each slide should take about one minute.

7. Carefully review your presentation with your group to make sure that it meets the assessment criteria given below.

Make sure your presentation meets or exceeds the following assessment criteria: The presentation is clearly geared toward a target audience, and each slide appropriately

addresses its topic with accurate information.

The presentation is visually engaging, with effective use of diagrams, charts, illustrations, and photographs.

The information in the presentation is clearly organized, using headers and bullet points as appropriate, and the presentation text uses proper spelling and grammar.

The presenters communicate the information clearly; they make eye contact with the audience and avoid reading the slides word for word.




Personal Analysis: Healthy ChoicesDirections: Take out Student Resource 6.1, Health Log: Food Intake and Physical Activity. Review the dietary choices you made this week. Then imagine seeing your choices through the eyes of a dietitian. Give yourself a rating for each of the statements below. Use a scale of 1 to 5, where 5 = Very Healthy Choice and 1 = Very Unhealthy Choice.

After you have completed the chart, use what you have learned in this lesson to set three goals for yourself. Try to make your goals as specific as possible. For example, a goal might be “I will cut soda out of my diet” or “I will do 30 minutes more physical activity each day.” You will not be asked to share the information on this sheet with anyone. It is for your personal use only.

Day 1 Day 2 Day 3 Day 4 Day 5

The five food groups—fruits, vegetables, protein, grains, and dairy—were represented in the meals that I ate today.

Half my plate for each meal was fruits and vegetables.

Half my grains were whole grains.

I chose lean meats and nutritious proteins that were prepared in a healthy way.

I made low-fat or fat-free dairy choices.

I made healthy snack choices that were low in fat, salt, and added sugars.

I avoided sugary drinks and made nutritious drink choices.

I drank enough water.

I did at least 60 minutes of physical activity.

My portions were moderate; I did not overeat.

My Goals1.

2.

3.


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