LiveWell Kids Nutrition Kickoff, Modules 1 & 2 Training 2 nd - - PowerPoint PPT Presentation

LiveWell Kids

Nutrition Kickoff, Modules 1 & 2 Training

2nd Grade

Agenda

• Introduction
• BCHD Overview
• Program Design
• Docent Responsibilities
• Lesson Reporting & Tracking
• Food Allergy Protocol & Food Handling Safety
• Classroom Management
• Module 1: Mindful Eating Behaviors
• Module 2: Fruits & Vegetables
• Physical Activity Break
• Q & A

One of the largest primary prevention agencies in the nation

Beach Cities Health District Overview

• Vision: Creating a healthy beach community
• Offers a range of health and wellness services, programs

and facilities to promote health and prevent diseases across the lifespan

• 170 employees and 1,000 + volunteers

Nutrition & Physical Activity Mindfulness, Social- Emotional Learning & Stress Reduction Bullying Prevention Substance Use Prevention Support of Evidence-Based Tobacco Policies

Youth Services Health Priorities

BMI trends of overweight and obesity rates since BMI assessments began in 2007.

BMI Trends in RBUSD

LiveWell Staff & Volunteers

• Programs Manager

Carrie Anne Blevins

• Garden Coordinator

Mishell Balzer

• Lead Docent at every

school

• At least one docent in

every classroom

• LiveWell Volunteers

assisting with production & training

Livewell Kids Nutrition Program Design

Lesson Plan Overview

Mindful Breathing Previous Lesson Review Nutrition Education

• Curriculum
• Workbook

Activity

Physical Activity Break Mindful Tasting Experience Reflection

Physical Activity Break is optional

LiveWell Kids Modules

Mindfulness Fruits & Vegetables Consumption Food Labels & Marketing

Water Intake

Physical Activity Participation

Docent Responsibilities

Onboarding

• 1. Provide contact information to lead docent

(name, email, phone, teacher’s name and grade)

• 2. Submit TB testing paperwork to school
• 3. Meet with Lead Docent to go over any school

specific information

Beginning of Year

• 1. Review BCHD website for resources
• Training guidelines, food allergy protocol, etc.
• 2. Review materials to understand module
• bjectives and messaging
• 3. Schedule ALL lessons with teacher
• 4. Check with your teacher for any food allergies
• 5. Connect with any co-docents and discuss roles

Before Lesson Delivery

• 1. Attend ALL trainings
• 2. Review BCHD website for resources –

www.bchd.org/lwk-resources

• 3. Confirm lessons with teacher two weeks in

advance

• 4. Ask teacher if there are any new allergies
• 5. Review lesson
• 6. Advise your Lead Docent of any schedule

changes

Day of Lesson

• Wear your LiveWell shirt
• Arrive 30 minutes early
• Bring a copy of the lesson plan with you
• Gather workbooks, visual aids and supplies
• Prep food ingredients – ALWAYS WEAR FOOD

HANDLING GLOVES!

• Clean work area in classroom
• Set up visual aids and workbooks

Post-Lesson

• Take pictures of any reflection pages you would like

to share and email to Program Manager

• Clean all work areas and wash dishes/food prep

supplies

• Return all supplies including workbooks
• Complete lesson tracking form

Lesson Delivery

Lesson Delivery Dates

• Module 1: Mindfulness – (food delivery September 25)
• Lesson Delivery: September 26 - October 5
• Module 2: Fruits and Vegetables - (food delivery October 23)
• Lesson Delivery : October 24 - November 2
• Module 3: Food Labels & Marketing - (food delivery January 15)
• Lesson Delivery : January 16 - January 25
• Module 4: Water - (food delivery February 26)
• Lesson Delivery : February 27 - March 8
• Module 5: Physical Activity - (food delivery April 30)
• Lesson Delivery : May 1 - May 10

Lessons need to be delivered within the following dates:

Lesson Tracking

How to Access Tracking Forms

• Works on both phone & computer
• Click the link in email
• Type the URL:

http://bit.ly/LivewellNutrition18-19 or scan QR code with your phone

• Save link in your favorites

Schedule Your Lesson

View the Schedule

Report Your Lesson Completed

Food Allergy and Safety

Food Allergy

• A serious medical condition affecting 1 in 13

children

• Result when the immune system mistakenly

targets a harmless food protein – an allergen – as a threat and attacks it

• Can result in anaphylaxis; a life-threatening

allergic reaction

Possible Allergy Symptom Descriptions

• My mouth feels funny; there is something poking my tongue
• My tongue (or mouth) is tingling, burning, itching
• My tongue feels like there is hair on it
• There’s a frog in my throat; something stuck in my throat
• My tongue feels full (or heavy)
• My lips feel tight
• It feels like there are bugs in my ears (to describe itchy ears)

Food Allergy Protocol

• Be aware of classroom allergies and make

substitutions if necessary

• Families with allergies of food sample are

welcome to bring a substitute for their child

• Always check ingredients before lesson
• Follow BCHD Food Allergy Guidelines
• Report any reactions immediately to lead

docent and Program Manager

Source: The Food Allergy & Anaphylaxis Network. Food Allergy News. 2003;13(2).

Food Safety and Handling

• Keep food at proper temperature – do not have

perishable food sitting out for over an hour

• Wash hands, produce and equipment
• Pull hair back
• Do not eat while preparing food
• ALWAYS use food handling gloves
• Report any foodborne illness to lead docent

and Program Manager

Classroom Management

Classroom Management

• Begin when you have the students’ attention
• Watch time, have checkpoints so you can adjust if

necessary

• Use teaching cues:
• If you can hear me put your hands on your head
• 1,2,3 all eyes on me
• Ask the teacher ahead of time for any cues used in class
• Praise students that are actively participating

Classroom Management- Disruptions

• Try to engage and not embarrass
• Ask the student that is acting out a question about the

lesson

• Walk over to talkative students and continue the lesson

right next to them

• Tell them you need to continue the lesson and ask they

hold the questions to the end

• Use physical activity or mindful breathing
• Ask a teacher for support

Most importantly RELAX AND HAVE FUN!!!

Module 1: Mindful Eating Behaviors

Overview of Module 1 Objectives

Module 1 Objectives

• Increase knowledge of mindful eating behaviors
• Increase practice of mindful behaviors
• Increase participation in mindful tasting activities

2nd Grade Lesson Objectives

• Identify body signals for hunger and fullness

Why is Mindfulness Important?

• Improve mental, emotional, social and physical

health and well-being

• Help to develop cognitive, performance and

executive functioning skills

• Positive emotion and less anxiety
• Impacts eating behaviors

Introducing Mindful Breathing

• Use a calm, soft voice
• Ring the chime once at the beginning of the

exercise

• Direct the children to listen to their own breath
• Allow 30 seconds for the mindful breathing exercise
• Ring the chime again after the 30 seconds is up to

close out the exercise

• Show the class the

Visual Aid: The Hunger Gauge and read through all of the points

• Ask students where

they are on the hunger gauge right now

Curriculum Components

Workbook Activity

Mindful Tasting – Module 1

Jicama and Lime

Mindful Food Tasting

• Start with one mindful breath
• Use all senses to interact with food
• Never pressure a child to taste; use gentle

encouragement

• It’s ok if they look, smell or touch the food but

do not taste it

Mindful Food Tasting

• Praise students that tried the sample
• Remind students “Don’t yuck my yum!”
• Practice Food Safety

Module 2: Fruits & Vegetables

Overview of Module 2 Objectives

Module 2 Objectives

• Increase knowledge of and ability to distinguish between

fruits & vegetables

• Increase consumption of fruits & vegetables
• Increase willingness to try new foods

2nd Grade Lesson 2 Objectives

• Use MyPlate to make half of their plate fruits and

vegetables

• Fruits and Vegetables are packed with:

– Vitamins and minerals – Fiber and disease-fighting phytochemicals

• Help reduce the risk of:

– Heart disease – High blood pressure – Type II diabetes – Certain cancers

Importance of Fruits and Vegetables

Tips To Add Fruit and Vegetables to Meals

• Fill ½ your plate with colorful fruits and vegetables
• Add them to smoothies, omelets, oatmeal and cereal
• Keep a bowl of fruit and vegetables nearby
• Add them to pasta, stir frys or soups
• Add them to cookies, breads or pancakes
• Grow a garden: a small amount of herbs can brighten up any

dish

• Cut up veggies and serve with hummus before dinner
• Lead by example – make sure you get your fruit and

vegetables!

• When having a “sometimes food,” have a side of fruit or

veggies to balance out your meal

• Try going meatless one day a week
• Make a list of new fruits and vegetables your family is willing

to try

• Visit a local farmers market and sample something new

Tips To Add Fruit and Vegetables to Meals

Curriculum Components

Workbook Activity

Mindful Tasting – Module 2

Chickpea, Tomato and Cucumber Salad

Physical Activity Break!

Physical Activity Break!

Warm-up:

• March in place

Moves:

Cool-down:

• Slow march in place
• Raise arms above head and take deep breaths

1st Grade 2nd & 3rd Grades 4th & 5th Grades

• Yes / no stretch
• The “Hulk”
• The “Hulk”
• Strawberry shake
• Tricep Kicks
• Modified Jumping Jack
• Apple arm stretch
• Shoulder Press
• Shoulder Press
• Knee lift
• Hamstring Curls
• Knee lift w/ arm pull down
• Step Cross Punch

Carrie Anne Blevins LiveWell Programs Manager carrieanne.blevins@bchd.org O: (310) 374-3426 ext. 125 C: (310) 847-0826

Questions?

Thank You!