PPT-Part 2: Making Healthy Food Choices

Healthy eating begins with you As we age we need Fewer calories More of key vitamins and minerals Make every food choice count Building your healthy plate Choose bright colored foods A diet should include. Objectives. State what is a sugar sweetened beverage (SSBs). Explain what happens when a person consumers too many SSBs. Identify sources of sugar in food. Reflect on your personal beverage intake. Be empowered to make smarter beverage choices. Postgraduate Center for Mental Health. Ryan/Chelsea-Clinton Community Health Center. Learning Community Region 5. New York, NY. (212) 560-6758. “Our goal at Making Healthy Choices is to help our consumers live healthier, more productive lives by integrating physical and mental healthcare. We offer screening, education, and support services.”. Objectives. State what is a sugar sweetened beverage (SSBs). Explain what happens when a person consumers too many SSBs. Identify sources of sugar in food. Reflect on your personal beverage intake. Be empowered to make smarter beverage choices. Choices Ownership. Left to right:. Lloyd Lockhart, Wayne Lockhart, Salim Ahmed. About Choices Markets. 100% BC owned and operated grocer, focusing on local, specialty and organic foods in a warm and welcoming environment. Focus on Nutrient Dense . Foods . and Beverages. Food Recall. Objectives. Define . nutrient density. Distinguish . between nutrient and non-nutrient dense choices. State . benefits of eating/making nutrient dense food choices.  . Carol Voss, MEd, RDN. Bureau of Nutrition and Health Promotion. Iowa Department of Public Health. Food Service Guidelines . On My Own. ….. . And Then With Support . NEMS-V and Iowa Healthy Vending Initiative. . Mary Elizabeth Bowen, PhD. 1. , Allison R. Casola, MPH, CHES. 2. , Cynthia Coleman, MPH Candidate. 1. . 1. West . Chester . University of Pennsylvania, West Chester, PA. 2. Temple University, Philadelphia, PA. TAKE AWAY: I can encourage children to make healthy food choices by cooking with them.. Before: Wash and arrange desks to form 3 long rows facing each other. . Wash hands in small bathroom 1 group at a time.. Ryan/Chelsea-Clinton Community Health Center. Learning Community Region 5. New York, NY. (212) 560-6758. “Our goal at Making Healthy Choices is to help our consumers live healthier, more productive lives by integrating physical and mental healthcare. We offer screening, education, and support services.”. By: Fiona & Elizabeth. Canada’s Food Guide. Recommended Servings. For females: Age 12. Veg & Fruit = 6. Grain = 6. Milk= 3-4. Meat =1-2. Favorite Foods From Each Food Groups. Vegetables & Fruit: strawberries & raspberries/ carrots & corn. To do: . 1. Engage: would you eat this? Explain which you would eat and why? Why did you choose the snack you chose?. 2. Explain: Why do we choose the food we eat? . 3. Explore: Food desert reading/video clip of weight of the nation; write down 3 things you learned.. Program 5: Tasty Food Choices. Defining Superfoods. Health Benefits of Superfoods. Functional Foods. Benefits of Low Glycemic Diet. Carbohydrates: Pros & Cons. Program 5: Tasty Food Choices. Superfoods. Healthy Lifestyle services.. Take-aways KS3/4. Learning Aim. To equip individuals with the information required to make healthier choices when ordering fast food or eating out.. Learning outcomes. To understand the calorific content of some common take-away meals. Learning Points. Nutrition labels . The power of food diaries . Importance of breakfast. Healthy lunches to bring to work. Quick dinners. Blood sugar. Fiber. Sugars. How . T. o Read Food Labels. Exercise .