Eat With Colors Lesson Plan

Transcription

1 Eat With Colors Lesson Plan Population: Elderly Adult Day Care Residents; populations ranges from those with mental and physical disabilities to those who are suffering from age related complications (hearing and/or seeing impaired, limited mobility, mobile but a fall risk). Population was also made-up of English and Spanish speaking residents. Setting: Adult day cafeteria Time Frame: 45 minutes Equipment: Computer, Microphone, Blackboard, Markers, Viewing screen, Colorful flower cutouts Lesson Objective: To encourage the National Nutrition Month motto of eat with colors. At the end of the presentation the audience will be familiar with the benefits of different colorful foods and learn/discuss the different types of colorful food around the world. Lesson: Each resident received a paper flower cut-out (I made them) in a specific color. The residents then were asked to name foods in their color and discus what they knew about the food; if the residents could not name benefits then I would assist them and discuss the benefits of the foods. I had a woman with me to translate what I said in Spanish. As we went through the different colors I took the flowers from the residents and taped them to my poster I drew of a painter s palate. After we went through the colors we then opened the floor to discuss the different foods around the world. I had my computer to show the different food pyramids of the world and was able to project them onto a larger screen. The residents (who were of many different cultures) then began to discuss different types of foods from different regents. During this time many residents discussed the different foods they made or grew that you cannot easily find here in America. As the residents grew quite I began to list other food from different regents (one s that were not mentioned) and explain what they were and how they were used. In closing residents were encouraged to color their plates with the foods discussed during the presentation. *Note: this lesson had to be compatible for both high functioning and low functioning population.

2 Fat-Soluble Vitamins Vitamin A- Promotes healthy vision (especially night), growth and health of cells and tissues, bone growth, and tooth development. Foods Rich in Vitamin A (retinol): Beef liver, Eggs, Milk Foods Rich in vitamin A (beta-carotene- antioxidant): Sweet Potato, Carrots, Kale, Spinach, Apricots, Cantaloupe, Broccoli, and Winter Squash Vitamin D- Promotes the absorption and use of two minerals- calcium and phosphorus. Foods Rich in vitamin D: Fortified Milk, Cheese, Egg Yolks, Salmon, Margarine, Mackerel, Canned Sardines, and Fortified Breakfast Cereal. Vitamin E- Powerful antioxidant that helps to protect body cells from oxidation, which leads to cell damage. May affect aging, infertility, heart disease, and cancer. Foods Rich in Vitamin E: Dried almonds, Vegetable oils, Salad dressing, Nuts and Seeds, Wheat germ, Peanut Butter, and green leafy vegetables. Vitamin K- Helps make protein, which is necessary for helping blood clot. Foods Rich in Vitamin K: Turnips greens, green leafy vegetables: spinach, kale, broccoli, kale, beef liver, egg yolks, cabbage, and wheat bran or wheat germ. Water-Soluble Vitamins:

3 Thiamine B1- required for normal functioning of all body cells. Foods Rich in B1: Whole grain foods, enriched grain foods, fortified cereal, beef liver, pork, and wheat germ Riboflavin B2- important in cell growth and formation of red blood cells Foods Rich in B2: Beef liver, Milk, Low-Fat yogurt, Cheese, enriched grain foods, whole grains, eggs, and green leafy vegetables Niacin B3- helps release energy from food. Helps the body use sugar and fatty acids Foods Rich in B3: Meat, Poultry, Fish, Legumes, Peanut Butter, Enriched and fortified grain products, and yogurt. Cobalamin B12- works closely with folic acid to form red blood cells Foods Rich in B12: Meat, Fish, Poultry, eggs, milk, and other dairy products Folic Acid- Maintains the cell s genetic code. Also works with vitamin B-12 to form hemoglobin in red blood cells Foods Rich in Folic Acid: Oranges, green leafy vegetables, legumes, liver, wheat germ, avocadoes, enriched grains and fortified cereals. Vitamin C- Promotes immune health Foods Rich in Vitamin C: All citrus fruits, berries, melons, peppers, dark green leafy vegetables, potatoes, and tomatoes

4 Potassium- Helps with blood pressure control Foods Rich in Potassium: Fruits (Banana, melons, oranges, nectarines, kiwi, mangos, papaya, prunes, pomegranate) & Vegetables (avocadoes, broccoli, Brussels sprouts, sweet/white potatoes, parsnips, pumpkins, tomatoes), beans, fish, poultry, and lean meats Calcium- Helps build strong bones Foods Rich in Calcium: Milk, Cheese, Yogurt, dark green leafy vegetables, fish with edible bones, fortified foods such as orange juice.

5 African Foods Grain Vegetables Fruits Meats and Proteins Diary Fats and oils Corn Greens Akee Alligator Camel Milk Palm oil Millet Cassava Cashew apple Antelope Tef Manioc Taro Bonito Asian Foods Grain Vegetables Fruits Meat and Protein Diary Fats and oils Soba Bamboo shoots Fuzzy melon Duck Donkey milk Sesame seed oil Buckwheat Bok Choy Japanese plum Eel Yak milk Pork Fat Wonton Kelp Kumquat Sea Cucumber Indian Foods Grain Vegetables Fruits Meat and Protein Dairy Fats and oils Barley Okra Coconut Almonds Buttermilk Ghee Roti Lily root Cashew apple Fish Yogurt Peanut oil Puri Plantain Jackfruit Chickpeas Milk Caribbean Islanders Foods Grain Vegetables Fruits Meat and Protein Dairy Fats and oils Barley Amaranth leaves Akee Chicharrones Milk Palm oil Rice Beans Avocado Turtle, green Yogurt Pork Fatback Cornmeal Okra Banana Fish

6 Mexican Foods Grains Vegetables Fruits Meats and Proteins Dairy Fats and oils Amaranth grain Breadfruit Guava Chorizo Cheese Lard Masa Chilies Papaya Goat Milk Rice Jicama Starapple Frijoles Quinoa Squash Citrus Legumes Polvillo Palm hearts Pineapple Marlin