Welcome! Standards-Based Nutrition Education Training

1. Welcome! Standards-Based Nutrition Education Training <Date> Presented by <Name>

2. Standards-Based Nutrition Education Training Objectives

3. 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?

4. 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?

5. California Health Education Content Standards -- 6 Health Content Areas! • CDC Priority Youth Risk Behaviors • Alcohol and Other Drug Use • Injury and Violence Prevention • Tobacco Use • Unhealthy Nutrition • Inadequate Physical Activity • Risky Sexual Behavior

6. California Healthy Kids Survey State, County, District Data www.wested.org

7. A Recipe for Prevention, A Recipe for Change!The California Health Education Content Standards

8. Iron Nutrition Education Chefs – Table Group Activity 2. Decide what to make 3. Create a wonderful name 4. Write down the recipe Use 8 ingredients (no alternates, use all eight)

9. 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?

10. A Recipe for Prevention! A Recipe for Change! Using a recipe is like teaching health and nutrition. • Think about it.

11. 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?

12. The CHECS are like a Recipe

13. A Recipe for Prevention! A Recipe for Change! If we just give teachers the Overarching Standards (ingredients) without a recipe, what would happen?

14. A Closer Look at the Ingredients Overarching HECS Activity 1. Create a “Standards” cube 2. Practice using the rationale and abbreviations

15. How do the 8 Overarching Content Standards relate to the 6 Health Content Topics, and Grade Levels?

16. Activity 1. Anatomy of a Standard Grades Seven and Eight 1.8.N The Standards in Action! 2. Write them into the three types of standards(EC, AVI, DM) Overarching Standard Number Number of the Standard Content Area

17. Take a Break! 10 minutes Break and 5 minutes Physical Activity

18. 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.)

19. 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

20. 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!

21. 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. Steps for Effective Skill-Based Instruction

22. How are skills learned? What does this have to do with developing a healthy active lifestyle? Knowledge + Skill + Practice + Reinforcement = Success

23. California’s Got Standards! Before we start … • Review the score card • Present a lesson – should it go on?

24. California’s Got Standards!

25. L.A. OKs moratorium on fast-food restaurantsIn bid to fight obesity, city imposes one-year ban in poor neighborhoods AP Associated Press updated 5:52 p.m. PT, Tues., July. 29, 2008

26. Fast Food – What’s 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

27. Fast Food – What’s 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/

28. California’s Got Standards!

29. 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 one’s community. Decision Making – Grades 7/8: 5.1.N – Use a decision-making process to evaluate daily food intake for nutritional requirements.

30. 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. Which Steps in Skill-Based Instruction Were Included?

31. California’s Got Standards! • Work in grade-level groups • Complete the group activity sheets (10 minutes) • Share lesson with the group (3 minutes each)

32. Fast Forward – The Standards in Action!

33. Skills-Based Nutrition Education Training Objectives

34. Strategies anyone? • What teaching strategies were used in this training?

35. 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?

36. 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?

37. 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

38. CHKRC Web Site www.californiahealthykids.org

39. California After School Resource Center (CASRC) www.californiaafterschool.org

40. Standards-Based Nutrition Education Training Contact information: Jacquelyn Russum, MPH, RD Phone – 510-670-4585 or Toll Free – 1-888-318-8188 E-mail – jrussum@californiahealthykids.org This material was developed with funding from the California Department of Education, Nutrition Services Division and trainings are delivered with funding by USDA’s Food Stamp Program through the California Department of Pubic Health’s 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.