The student will learn how to build a healthy plate.
The student will learn the benefits of home cooked vs. processed or prepared foods.
Lesson 2: No Breakfast No Bueno
The student will understand that breakfast is an important daily habit.
The student will understand that a balanced breakfast includes foods from at least three different food groups.
The student will identify lean protein breakfast foods.
The student will learn how to distinguish whole grain foods from refined grains.
Lesson 3: Cafeteria Takeover
The student will learn the importance of eating a balanced lunch meal containing fresh whole foods.
The student will learn to choose lunch meals over a la carte snack items.
The student will learn to become an agent of change in their school community.
The student will learn about the need to balance cost with nutritional quality of school lunch meals.
The student will be open to trying new foods served in the school cafeteria.
Lesson 4: Pump You Up
The student will learn to choose water, low-fat milk, and 100% fruit juice instead of soda and other sugar-sweetened beverages including fruit drinks and punch.
The student will understand that drinks made with fresh ingredients like whole fruit (fresh, frozen or canned packed with water or fruit juice) are healthy alternatives to processed drinks with added sugar.
The student will learn appropriate snack choices, specifically how to make a partner snack by combining foods from two different food groups to maximize nutrition.
Lesson 5: Shop It Smart
The student will learn that fresh food options are located on the perimeter of the grocery store, whereas aisles are filled with processed foods of lower nutritional quality.
The student will learn that grocery stores are exploitative and that products are placed intentionally to influence purchase and sale of items.
Lesson 6: Fast Food Addict
The student will learn that fruit is a sweet alternative to candy.
The student will learn that fresh foods have very little sodium but that processed foods contain huge amounts and vary widely.
The student will learn to read food labels to identify sodium content and compare products to choose the lower sodium option, striving to choose those that are <200 mg/serving.
The student will understand that fast food is addicting because of its trifecta of fat, salt and sugar.
The student will learn that meals served at fast food restaurants do not meet the guidelines for a healthy or a balanced plate because they are missing important food groups and their portion sizes are too big.
The student will understand that home-cooked meals offer nutritional advantages over fast food meals.
The student will learn about different types of fat and foods containing them.
