Welcome! Standards-Based Nutrition Education Training

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Welcome! Standards-Based Nutrition Education
Training

• ltDategt
• Presented by
• ltNamegt

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Standards-Based Nutrition Education Training
Objectives
Identify and understand the function of the California Health Education Content Standards.
Review instructional components of skill development.
Identify and explore grade-level Nutrition and Physical Activity standards for Essential Concepts (EC), Accessing Valid Information (AVI), and Decision-Making (DM).
Access resources and lessons for connecting standards to instruction.
Identify and explore effective teaching strategies for skill development and learning.

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Making a Change!

• Why is it important to change or to prevent these
  bad habits?
• How could these bad habits have been prevented?
• What is one curriculum that your program uses to
  develop healthy behaviors?
• What is one other thing that you do (outside of
  the classroom) to help develop healthy behaviors?

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Making a Change!

• 1. Why is it important to change or to prevent
  these bad habits?
• 2. How could these bad habits have been prevented?

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California Health Education Content Standards --
6 Health Content Areas!
Alcohol, Tobacco Other Drugs ATOD
Growth, Development Sexual Health GDSH
Nutrition Physical Activity NPA
Mental, Emotional Social Health MESH
Personal Community Health PCH
Injury Prevention Safety INJ

• CDC Priority Youth Risk Behaviors
• Alcohol and Other Drug Use
• Injury and Violence Prevention
• Tobacco Use
• Unhealthy Nutrition
• Inadequate Physical Activity
• Risky Sexual Behavior

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California Healthy Kids Survey State, County,
District Data www.wested.org
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A Recipe for Prevention, A Recipe for Change!The
California Health Education Content Standards
Alcohol, Tobacco Other Drugs ATOD
Growth, Development Sexual Health GDSH
Nutrition Physical Activity NPA
Mental, Emotional Social Health MESH
Personal Community Health PCH
Injury Prevention Safety INJ
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Iron Nutrition Education Chefs Table Group
Activity

1. Use 8 ingredients (no alternates, use all eight)

Flour Sugar Eggs Cinnamon
Salt Oil Carrots Baking Powder

• 2. Decide what to make
• 3. Create a wonderful name
• 4. Write down the recipe

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A Recipe for Prevention! A Recipe for
Change!

• What food item did your group make with these 8
  ingredients?
• How did your group know what to make?
• How would a base recipe help us make the same
  quality product?

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A Recipe for Prevention! A Recipe
for Change!

• Using a recipe is like
• teaching health and
• nutrition.
• Think about it.

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A Recipe for Prevention! A Recipe
for Change!

• In the classroom our goal is
• not baking quality bread it is
• developing healthier students!
• What ingredients will we need?

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The CHECS are like a Recipe
Recipe for Excellent Bread Recipe for Healthier Students
8 Ingredients 8 Overarching HECS
Eggs Flour Salt Sugar Carrots Cinnamon Oil Baking Powder Essential Concepts Analyzing Influences Accessing Valid Information Interpersonal Communication Decision Making Goal Setting Practicing Health Enhancing Behaviors Health Promotion
How Much and Steps Ingredient amounts and directions How Much and Steps (Scope and Sequence) Grade-Level Content Standards
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A Recipe for Prevention! A Recipe
for Change!

• If we just give teachers the
• Overarching Standards (ingredients) without a
  recipe, what would happen?

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A Closer Look at the Ingredients Overarching
HECS Activity

• 1. Create a Standards cube
• 2. Practice using the rationale and
• abbreviations

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How do the 8 Overarching Content Standards
relate to the 6 Health Content Topics, and Grade
Levels?
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The Standards in Action!

• Activity
• 1. Anatomy of a Standard

• Grades Seven and Eight
• 1.8.N

• 2. Write them into the three types of standards
  (EC, AVI, DM)

Overarching Standard Number
Number of the Standard
Content Area
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Take a Break!

• 10 minutes
• Break and 5 minutes Physical Activity

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Reflection

• 1. Who are partners in sharing and supporting
  the CHECS?
• 2. Could any information learned in the first
  section serve as tools to inform administration
  about nutrition education? (Importance to student
  health and as an academic subject.)

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What are Skills and How are they Learned?
Eating my homework did that to him, as they say,
you are what you eat. By George B. Abbott
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How are skills learned?

• Just because we know does not mean they know!
• Just because we know how does not
• mean they know how!
• We must teach knowledge and skills!

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Steps for Effective Skill-Based Instruction

• Present the importance of the skill, and present
  the steps to complete the skill.
• Model the Skill.
• Guided Practice.
• Independent Practice.
• Apply, Feedback, and Reinforcement.

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How are skills learned?

• What does this have to do with
• developing a healthy active
• lifestyle?
• Knowledge Skill Practice Reinforcement
  Success

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Californias Got Standards!

• Before we start
• Review the score card
• Present a lesson should it go on?

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Californias Got Standards!
Californias Got Standards Score Card Name of Lesson Fast Food What is a Healthy Choice? Californias Got Standards Score Card Name of Lesson Fast Food What is a Healthy Choice? Californias Got Standards Score Card Name of Lesson Fast Food What is a Healthy Choice?
Lesson Grade Level? (Circle one or more) Kindergarten Grade 2 Grade 4 Grade 5 Middle School High School Lesson Grade Level? (Circle one or more) Kindergarten Grade 2 Grade 4 Grade 5 Middle School High School Lesson Grade Level? (Circle one or more) Kindergarten Grade 2 Grade 4 Grade 5 Middle School High School
Which Overarching Standards are addressed in this lesson? Check the Overarching Standard and write in any of the grade-level standards your group identifies Which Overarching Standards are addressed in this lesson? Check the Overarching Standard and write in any of the grade-level standards your group identifies Which Overarching Standards are addressed in this lesson? Check the Overarching Standard and write in any of the grade-level standards your group identifies
? 1. Essential Concepts ? 3. Accessing Valid Health Information ? 3. Decision Making

Does this lesson include skill development? Which steps? (Check all that apply) 1. Background and Importance of the Skill 2. Models and Presents Steps of the Skill 3. Guided Practice 4. Independent Practice 5. Application/Reflection Does this lesson include skill development? Which steps? (Check all that apply) 1. Background and Importance of the Skill 2. Models and Presents Steps of the Skill 3. Guided Practice 4. Independent Practice 5. Application/Reflection Does this lesson include skill development? Which steps? (Check all that apply) 1. Background and Importance of the Skill 2. Models and Presents Steps of the Skill 3. Guided Practice 4. Independent Practice 5. Application/Reflection
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L.A. OKs moratorium on fast-food restaurantsIn
bid to fight obesity, city imposes one-year ban
in poor neighborhoods AP Associated
Press updated 552 p.m. PT, Tues., July. 29, 2008
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Fast Food Whats A Healthy Choice?

• Decision-Making Process
• State the situation
• List the options
• Weigh the possible consequences
• Consider values
• Make a decision and act
• Evaluate the decision

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Fast Food Whats A Healthy Choice?

• Online Resources for Fast-Food Research
• These are two that are listed on the USDA Web
  site
• The Fast Food Explorer
• http//www.fatcalories.com/
• Calorie King
• http//www.calorieking.com/foods/

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Californias Got Standards!
Californias Got Standards Score Card Name of Lesson Fast Food What is a Healthy Choice? Californias Got Standards Score Card Name of Lesson Fast Food What is a Healthy Choice? Californias Got Standards Score Card Name of Lesson Fast Food What is a Healthy Choice?
Lesson Grade Level? (Circle one or more) Kindergarten Grade 2 Grade 4 Grade 5 Middle School High School Lesson Grade Level? (Circle one or more) Kindergarten Grade 2 Grade 4 Grade 5 Middle School High School Lesson Grade Level? (Circle one or more) Kindergarten Grade 2 Grade 4 Grade 5 Middle School High School
Which Overarching Standards are addressed in this lesson? Check the Overarching Standard and write in any of the grade-level standards your group identifies Which Overarching Standards are addressed in this lesson? Check the Overarching Standard and write in any of the grade-level standards your group identifies Which Overarching Standards are addressed in this lesson? Check the Overarching Standard and write in any of the grade-level standards your group identifies
? 1. Essential Concepts ? 3. Accessing Valid Health Information ? 3. Decision Making

Does this lesson include skill development? Which steps? (Check all that apply) 1. Background and Importance of the Skill 2. Models and Presents Steps of the Skill 3. Guided Practice 4. Independent Practice 5. Application/Reflection Does this lesson include skill development? Which steps? (Check all that apply) 1. Background and Importance of the Skill 2. Models and Presents Steps of the Skill 3. Guided Practice 4. Independent Practice 5. Application/Reflection Does this lesson include skill development? Which steps? (Check all that apply) 1. Background and Importance of the Skill 2. Models and Presents Steps of the Skill 3. Guided Practice 4. Independent Practice 5. Application/Reflection
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Identify the Overarching and Grade-Level Standards

• Essential Concepts Grades 7/8 1.6.N Analyze
  the caloric and nutritional value of food.
• Accessing Valid Information Grades 7/8 3.3.N
  Describe how to access nutrition information
  about foods offered in restaurants in ones
  community.
• Decision Making Grades 7/8 5.1.N Use a
  decision-making process to evaluate daily food
  intake for nutritional requirements.

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Which Steps in Skill-Based Instruction Were
Included?

• Present the importance of the skill, and present
  the steps to complete the skill.
• Model the Skill.
• Guided Practice.
• Independent Practice.
• Apply, Feedback, and Reinforcement.

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Californias Got Standards!

• Work in grade-level groups
• Complete the group activity sheets (10 minutes)
• Share lesson with the group (3 minutes each)

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Fast Forward The Standards in Action!
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Skills-Based Nutrition Education Training
Objectives
Identify and understand the function of the California Health Education Content Standards.
Review instructional components of skill development.
Identify and explore grade-level Nutrition and Physical Activity standards for Essential Concepts (EC), Accessing Valid Information (AVI), and Decision-Making (DM).
Access resources and lessons for connecting standards to instruction.
Identify and explore effective teaching strategies for skill development and learning.

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Strategies anyone?

• What teaching strategies were used in this
  training?

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Strategies anyone?

• We used the following strategies
• Collaborative Learning Activities.
• Pair Share, Quad Share, Table Share.
• Using Questions as a Teaching Tool.
• Facilitating Peer Feedback and Support.
• Large Group Discussion.
• Hand-On Activities.
• ABC (Action Before Content)
• How/when were the strategies used?

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Reflect and Overcoming Barriers

• What information or resources did you learn
  today?
• What opportunities or challenges are there to
  including the standards in your programs?

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You are not alone!

• Other partners in standards-based instruction and
  reaching the California Health Education Content
  Standards?
• Health Educators
• Health Coordinators
• School Nurses
• PE Instructors
• County Offices of Education
• CHKRC
• CDE

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CHKRC Web Site
www.californiahealthykids.org
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California After School Resource Center
(CASRC) www.californiaafterschool.org
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Standards-Based Nutrition Education Training

• Contact information
• Jacquelyn Russum, MPH, RD
• Phone [phone] or
• Toll Free 1-888-318-8188
• E-mail jrussum_at_californiahealthykids.org

This material was developed with funding from the
California Department of Education, Nutrition
Services Division and trainings are delivered
with funding by USDAs Food Stamp Program through
the California Department of Pubic Healths
Network for a Healthy California. This
institution is an equal opportunity provider and
employer. The Food Stamp Program provides
nutrition assistance to people with low income.
It can help buy nutritious foods for a better
diet. For information on the Food Stamp Program,
call 1-888-328-3483.