Suggestions for Module 2:
Eating Healthy -
What Types of Food to Use in Moderation Each Day

Background Information for Leaders

Physical Activities

Cooking Demonstration and Food Tastings

Scripted Presentation Slides / Overheads

Handouts

Interactive Games / Discussions

Take-home Challenge: Goal-setting and Action Steps

Evaluation

 Leader Background Information for
Module 2: Eating Healthy –
What Types of Food to Use in Moderation Each Day

• Review the Leader's Guide, especially pages 10-13.

• If desired, focus on one type of lean protein food during six sessions. Discuss nutrients and ounce equivalents / serving sizes for each type of food and ways to minimize saturated fat, cholesterol and sodium content during preparation. Also discuss (and consider demonstrating) appropriate cooking methods that can be used, such as braising, broiling, stewing, grilling, microwaving, pan-broiling, pan-frying or roasting. For example, you may wish to focus on these protein foods during six sessions:
  1. Cooked dried beans and peas;
  2. Lean red meats, including beef, pork, lamb, buffalo, goat and wild game;
  3. Lean poultry, including chicken, turkey, ostrich, emu and wild fowl;
  4. Fish;
  5. Eggs; and
  6. Nuts, seeds and soy.
      
• Another approach to teaching this module would be to focus your sessions discussing and demonstrating how to select and / or prepare: all kinds of foods with little or no added sodium; foods with little or no saturated fats, cholesterol and trans fats; and / or healthy sweet foods with little or no added sugar or saturated fat.
• If desired, learn more about beans and dry peas and lentils by reviewing the web sites, www.beansforhealth.org and www.pea-lentil.com These sites have multiple resources, including many recipes. The 13 page pdf file, Vegetable of the Month: Dried Beans by the Centers for Disease Control and Prevention, and a similar 14 page pdf file, Singing the Praises of Beans, by Alice Henneman, University of Nebraska Cooperative Extension Service include pictures of dry beans and recipes.

• If desired, learn more about chicken and turkey by reviewing the web sites, www.eatchicken.com and www.eatturkey.com

• If desired, learn more about fish by reviewing the web site, www.aboutseafood.com/

• If desired, learn more about eggs by reviewing the web sites, www.aeb.org and www.enc-online.org/

• If desired, learn more about nuts, peanuts, sunflower or flax seeds and soy by reviewing the web sites, www.nuthealth.org, www.peanut-institute.org, www.sunflowernsa.com, www.flaxcouncil.ca , and www.soyconnection.com You can quickly get nutrition facts for a wide variety of nuts and seeds at the website, www.nutritionresource.com/foodcomp2.cfm?id=1200

• If desired, learn more about fats and cholesterol by reviewing the web sites, www.nhlbi.nih.gov/about/ncep and www.americanheart.org

• If desired, learn more about sodium by reviewing the web site, www.nhlbi.nih.gov/hbp
   
• If desired, learn more about added sugar and sugar substitutes by reviewing the 4 page document, Health: Sugar and Sweeteners, or visit the web sites, www.caloriecontrol.org/lowcal.html or www.ific.org/nutrition/sugars/index.cfm
   
• Potential Displays
  • The Family Nutrition Program display pieces can be printed by anyone.
  • Each piece of the display is a pdf file. For a list of displays available, go to www.he.k-state.edu/fnp/displays.html
  • Click on each piece. Works best if you have access to a wide printer and laminator, and of course, you need time and scissors!

 Potential Physical Activities for
Module 2: Eating Healthy –
What Types of Food to Use in Moderation Each Day

Bean Relay Race
Share a Snack Race
Whole Grains Relay Race

Potential Cooking Demonstration and Food Tastings for
Module 2: Eating Healthy-
What Types of Food to Use in Moderation Each Day

• Photocopy taste testing recipes, with nutrient analysis, for participants (and additional recipes as desired.) Feature cooking demonstrations that show how to reduce fat, such as in blotting and rinsing ground beef, skimming fat from broth, cooking without added fat, or removing skin from chicken. Taste-test a variety of lean protein foods and products low in fat, low in sodium, and with little or no added sugar. See suggestions that follow:

• For recipes that are low in saturated fat, cholesterol and sodium, and that feature lean protein foods or are a healthy sweet food with little added sugar the following can be used for taste testing recipes featuring: cooked dried beans and peas (“Fresh Salsa with Black Beans”), lean red meats (“Garden Vegetables with Beef and Rice,” or “Glazed Pork and Sweet Potatoes”), lean poultry (“Chicken, Fresh Vegetables and Pasta Salad” or “Meaty Stuffed Potatoes”), eggs and reduced-fat dairy products (“Potato Spinach Casserole”); nuts, seeds and soy (“Garden Orchard Salad” or “Fruit Banana Split”).

• For another pork recipe to taste test, try “Pork Roast with Fruit Sauce” from the Kids a Cookin’ Recipes Series, a www.kidsacookin.ksu.edu/Site.aspx?page=Recipe&Recipe_id=17704

• For another egg recipe to taste test, try “Scrambled Eggs and Potatoes” from the Kids a Cookin’ Recipes Series, at www.kidsacookin.ksu.edu/Site.aspx?page=Recipe&Recipe_id=17760

• For a fish recipe to taste test, try “Hooked on Salmon Sticks” from the Kids a Cookin’ Recipes Series, at www.kidsacookin.ksu.edu/Site.aspx?page=Recipe&Recipe_id=11481

• For a healthy sweet food and peanut butter recipe to taste test, try “Peanut Butter Balls” from the Kids a Cookin’ Recipes Series, at www.kidsacookin.ksu.edu/Site.aspx?page=Recipe&Recipe_id=8541

Presentation Suggestions for Module 2: Eating Healthy -
What Types of Food to Use in Moderation Each Day
 

Presentation Script/Speaker Notes
Powerpoint slide show format
Flip Chart / Easel format

 Potential Handouts for Module 2: Eating Healthy -
What Types of Food to Use in Moderation Each Day

General

Meat and Beans Group

Beans, Nuts, Seeds, Soy

Meat

Fats

Salt / Sodium / Added Sugar

 Potential Interactive Games/Group Discussions for
Module 2: Eating Healthy -
What Types of Food to Use in Moderation Each Day

• How Low Will You Go?
• Snack Line—Find Your Place!
• Test Your Taste Buds

• Non-Interactive Word Games
  • Meat and Beans Word Game

Take-Home “Challenge” for
Module 2: Eating Healthy -
What Types of Food to Use in Moderation Each Day
 

Challenge

Evaluation for
Module 2: Eating Healthy —
What Types of Food to Use in Moderation Each Day
 

Leaders — if this is an FNP program, you will need to also complete a FNP program activity sheet for each session.

Participant Survey
Leader Survey