Network for a Healthy California African American Campaign

1. Network for a Healthy CaliforniaAfrican American Campaign Healthy Options Away from Home

2. Overview This lesson helps participants identify ways that they can eat fruits and vegetables and be physically active when they dine-out or are at work

3. Learning Objectives • By the end of this session, participants should be able to: • Identify 3 barriers to fruit and vegetable consumption while dining out and at work • Describe at least 3 strategies for including fruits and vegetables in their meals while dining out. • Name 3 easy steps to overcome barriers to adding fruits and vegetables to their lunches and snacks at work. • Remember the importance of making healthy choices when eating meals away from home.

4. Learning Objective 1 • Identify barriers to fruit and vegetable consumption while dining out and at work. • Vending machine choices • Menu choices at restaurants • Social pressure • Others?

5. Learning Objective 2 • Describe at least 3 strategies for including fruits and vegetables in their meals while dining out. • Select 100 percent fruit or vegetable juice. • Select vegetable pizzas for dinner with three or more vegetable toppings, such as bell peppers, onions, and mushrooms. • Order stir-fry entrees that include a good portion of vegetables. • Order fresh fruit for dessert.

6. Learning Objective 3 • Name easy steps to overcome barriers to adding fruits and vegetables to their lunches and snacks at work. • Order vegetable soup and a side salad for lunch. • Order sandwiches or wraps that include several vegetables, such as lettuce, tomatoes, bell peppers, chili peppers, cucumbers, or other raw vegetables.

7. Power Up at Work Power Up at Work Handout Pack Healthy Lunches • Bring vegetables, like lettuce, tomato, and onion, to put on your sandwich. • Add a piece of fruit, like a banana, plum, or mango, to your lunch. • Have cut-up vegetables instead of chips. • Keep a container of vegetables ready to go on the top shelf of your refrigerator so that it is easy to add them to your lunch. • Bring a hearty salad with low-fat dressing. • Pack leftover cooked vegetables and sprinkle with lemon juice. • Bring a container of vegetable soup or vegetable stew. • Pack salsa and corn tortillas.

8. Learning Objective 4 • Remember the importance of making healthy choices when eating meals away from home. • Get off to a good start by ordering a plate of fresh fruit for breakfast. • Select taco salads with plenty of lettuce, tomatoes, beans, avocado, cabbage, and onion. • Others

9. Materials and Handouts • Materials • A dry-erase board or large sheets of paper • Markers • Paper and pens or pencils • Handouts • The Smart Choices on the Go handout (p. H - 20) • The Power Up at Work handout (p. H - 21)

10. Conducting the Class Activity 1Smart Choices on the Go

11. Conducting the ClassSmart Choices on the Go (20 minutes) • Break participants into groups of 4-6 • Ask participants to share with their respective groups their dining out habits. • How often they eat out during a typical week • Where they eat out most of the time • Whether they believe it’s difficult to eat fruits and vegetables when they eat out. • Record group answers under each question. • Discuss strategies to overcome barriers listed.

12. Conducting the Class Activity 2Power Up at Work

13. Conducting the ClassPower Up at Work (20 Minutes) • Ask participants to share with their respective groups their eating habits at work. • How often they bring lunch from home • How often they buy lunch from the cafeteria, catering truck or vending machine at their work • Whether they believe it’s difficult to eat fruits and vegetables while at work. Have the note-takers write down the responses. • Record group answers under each question. • Discuss strategies to overcome barriers listed.

14. Power Up at Work Power Up at Work Handout Select Healthy Choices When They are Available • Select raw or steamed vegetables instead of French fries. • Choose a tasty salad with plenty of your favorite vegetables. • Add extra lettuce, tomato, onion, and avocado to a sandwich. • Order 100 percent fruit juice instead of soda. • Choose fresh fruit for dessert.

15. Key Messages • There may be barriers to fruit and vegetable consumption while dining out and at work • There are strategies for including fruits and vegetables in their meals while dining out. • There are easy steps to overcome barriers to adding fruits and vegetables to their lunches and snacks at work. • Remember the importance of making healthy choices when eating meals away from home.