Basic Nutrition Guidebook

Arizona WIC Training

Basic Nutrition Course

Nutrition Educator Guidebook

Basic Nutrition Course| Arizona WIC Training| Nutrition Educator Guidebook

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Table of Contents

What Will You Learn? page 3

Instruction Level page 3

Items Needed for this Course page 3

Recommended Time page 4

Things to Remember page 4

Module 1: Nutrition Basics & Carbohydrates, Fats, and Proteins (Lessons 1 and 2) page 5

Basic Nutrition Activity 1 page 6


Module 1: Vitamins, Minerals, & Water (Lessons 3, 4, and 5) page 8




Module 2: Nutrition Guidelines & Standards page 12


Module 3: Special Considerations page 14


Post-test Completion page 16

Other training topics related to Basic Nutrition page 16

Competency Achievement Checklist page 17

Nutrition Educator Guidebook


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Understanding basic nutrition is a powerful way to make a difference in your WIC participants lives. You will be able to help WIC participants make choices to help them achieve their goals for better health.

The Basic Nutrition LMS course consists of three Modules: Module 1: Intro to Nutrition Lesson: Nutrition Basics Lesson: Carbohydrates, Fats, and Proteins Lesson: Vitamins Lesson: Minerals Lesson: Water Module 2: Nutrition Guidelines and Standards Module 3: Special Considerations

After completing the Basic Nutrition LMS course, you will:

Identify food sources of saturated, polyunsaturated, monounsaturated fat, and trans fat.

Identify protein sources.

Identify fiber sources.

List food sources of Vitamin A, Vitamin C, Folic Acid, Calcium, and Iron.

Describe the relationship between calcium and iron in absorption.

List three nutrition tips found on the myplate.gov website.

Discuss weight and BMI status.

List weight management strategies for someone who is overweight.

Prerequisite for taking the Basic Nutrition course: None

Pen or pencil Access to the website www.choosemyplate.gov

What Will You Learn?

Instruction Level

Items Needed for this Course


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Approximate time it takes to complete the Basic Nutrition LMS course: 2-3 hours Approximate time it takes to complete the face-to-face activities and discussion: 2-3 hours

This guidebook is yours to keep. Feel free to take notes, highlight, or write in the guidebook. Ask your trainer(s) if you need help, have questions about the information in the basic

nutrition course, or have questions about additional topics related to basic nutrition. Your trainer will be assessing your understanding of the basic nutrition information throughout

the duration of the course training. The training activities consist of WIC relevant topics and require critical thinking skills to complete. Participation in the face-to-face activities and discussions is expected and essential to successfully complete the basic nutrition course. Please see the Competency Achievement Checklist at the end of this guidebook.

Things to Remember

Recommended Time


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Lessons: Nutrition Basics & Carbohydrates, Fats, and Proteins

Begin the LMS Basic Nutrition Course. Please complete the steps in the following order:

Log onto https://az.train.org/DesktopShell.aspx

Complete the Basic Nutrition Pre-Test.

Open the Basic Nutrition Online Course.

Optional: open the Basic Nutrition Course Companion Manual to reference throughout the course. Locate the Course Companion Manual by clicking on the Resources button within the LMS course.

Complete the following two lessons in Module 1: Nutrition Basics & Carbohydrates, Fats, and Proteins

Complete Basic Nutrition Activities 1 and 2, either individually, with the other nutrition educator(s), or with your trainer.

Meet with your trainer to discuss the Nutrition Basics & Carbohydrates, Fats, and Proteins lessons and complete the Think It Through sections for activities 1 and 2.

Module 1: Intro to Nutrition


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Instructions: Identify the main type of fat found in each food source (saturated, monounsaturated, polyunsaturated, and trans fat). (Module 1, Slides 29, 30, 31, and 32)

Food Source Type of Fat (s)

Olives

Whole Milk and Cheese

Stick Margarine

Fried foods such as French fries

Canola oil

Walnuts

Beef and Pork (certain cuts)

Fatty Seafood (ie: salmon and tuna)

Avocado

Butter and cream

Peanut Butter (non-hydrogenated type)

Baked goods such as cookies and crackers

Soybeans

Think It Through:

a. When talking to a WIC participant, what are some suggestions for beginning a conversation

about dietary fat intake?

b. What can a WIC participant do to keep fat in the diet at an acceptable level (Module 1, Slide 33)?

Hint: If needed, each activity identifies a specific slide(s) in the course in which you can find the information necessary to complete the activity.

Basic Nutrition Activity 1


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Instructions: Create a sample Breakfast and Lunch meal for a 3-4 year old. Both meals shall be well-balanced and include at least one fiber containing food and at least one protein containing food. (Module 1, Slides 24, 25, 26, 27, and 39)

Breakfast

Lunch

Think It Through:

a. What does well-balanced mean to you?

b. Why is it important to include fiber in the diet regularly (Module 1, Slide 24 and 26)?

c. Why is it important to include protein in the diet regularly (Module 1, Slide 38)?




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Lessons: Vitamins, Minerals, & Water

Return to the LMS Basic Nutrition Course. Please complete the steps in the following

order:

Log back onto https://az.train.org/DesktopShell.aspx

If necessary, re-open the Basic Nutrition Online Course.

Complete the following three lessons in Module 1: Vitamins, Minerals, and Water

Complete Basic Nutrition Activities 3, 4, and 5, either individually, with the other nutrition educator(s), or with your trainer.

Meet with your trainer to discuss the Vitamins, Minerals, and Water lessons and complete the Think It Through sections for activities 3 and 5.

Module 1: Intro to Nutrition


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Instructions: Analyze the 24-hour diet recall for a pregnant WIC participant. In the checkbox, identify whether each food item contains Vitamin C, Vitamin A, Folic Acid, or none of the three. Some food items have more than one or no answers. (Module 1, Slides 49, 50, 52, and 53)

Meal Foods Eaten Vitamin C Vitamin A Folic Acid

7:30am

Oatmeal prepared with skim milk

1 Egg

Orange slices

10:00am

1 slice Whole Wheat bread

1 Tbsp. Peanut butter

c. Mango

Water

12:00pm

Turkey sandwich made with: Whole wheat bread

Turkey

Cheddar cheese

Spinach leaves

1 c. Yogurt

1 c. Strawberries

Water

3:30pm Handful of Almonds

1 c. Skim Milk

6:30pm

2 Corn Tortillas

Pinto Beans

Shredded Chicken

Sauted Green and Red Peppers

Brown Rice

Water

Think It Through:

a. What are the benefits of including Vitamin A in your diet (Module 1, Slide 49)?

b. What are the benefits of including Vitamin C in your diet (Module 1, Slide 50)?

c. What are the benefits of including Folic Acid in your diet (Module 1, Slide 52)?




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Instructions: In the table below, list at least three foods rich in each nutrient. Avoid listing foods already reviewed in Activity 3. (Module 1, Slides 39, 49, 50, 68, and 72)

Protein Calcium Iron Vitamin A Vitamin C


Hint: If needed, each activity identifies a specific slide(s) within the course in which you can find the information necessary to complete the activity.


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Mock Scenario: You are certifying a 3 year old male. After talking with the childs authorized representative, you are able to complete the childs WIC assessment using the ABCDE method.

ANTHROPOMETRIC: weight and height are within healthy limits

BIOCHEMICAL: Hemoglobin: 9.9 g/dL (healthy range for 2-5 years old: 11.1 16.0 g/dL)

CLINICAL: n/a

DIETARY: Mom describes her child as a picky eater. He dislikes chicken, red meat, beans, and eggs, and if mom tries feeding him meat, he spits it out. His favorite foods include potatoes, vegetable soup, WIC cold cereal, and cheese. Fruits and vegetables he eats include watermelon, banana, grapes, mango, corn, carrots, potatoes, and green peas. Mom states he eats sweets, such as cookies, sweet bread, and sweetened cereals and they eat fast food 2x per week.

He reportedly drinks 32 ounces of 1% milk per day, and also reports drinking juice, fresca, kool-aid, gatorade, and soda. She tells you he drinks 8 ounces of water per day.

ENVIRONMENTAL/OTHER FACTORS: no medications or vitamins/minerals reported

Think It Through:

a. What iron containing foods does this child eat? (Module 1, Slides 72 and 73)

b. What factors put this child at risk for iron deficiency? (Module 1, Slide 74 and 75)

c. What are two possible topics you could discuss with the childs authorized representative for increasing iron intake? (Module 1, Slides 72, 73, 74, and 75)

d. What is the relationship between calcium intake and iron absorption? (Module 1, Slide 75)


Hint: If needed, each activity identifies a specific slide(s) within the course in which you can find the information necessary to complete the activity.


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order:

If necessary, log back onto https://az.train.org/DesktopShell.aspx


Complete Module 2: Nutrition Guidelines and Standards

Complete Basic Nutrition Activity 6, either individually, with the other nutrition educator(s), or with your trainer.

Meet with your trainer to discuss the Nutrition Guidelines and Standards module and complete the Think It Through sections for activity 6.

Module 2: Nutrition Guidelines and Standards


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MyPlate Scavenger Hunt Instructions: Navigate to the website, http://www.choosemyplate.gov. This website is a resource you may bookmark on your computer to share with participants later.

1. Name three tips for eating healthy on a budget.

2. Name three tips for helping picky eaters try new foods (preschoolers section).

3. What foods are examples of whole grains?

4. What are three tips for parents to cut back on their childs sweet treats?

5. What is the recommended intake for vegetables for a preschooler?

Think It Through:

a. With your trainer, discuss your experience using this section of the ChooseMyPlate.gov website.



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order:

If necessary, log back onto https://az.train.org/DesktopShell.aspx


Complete Module 3: Special Considerations

Complete Basic Nutrition Activity 7, either individually, with the other nutrition educator(s), or with your trainer.

Meet with your trainer to discuss the Special Considerations module and complete the Think It Through section for activity 7.

Module 3: Special Considerations


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Mock Scenario: You are certifying a postpartum WIC participant. After greeting the participant, you are able to complete her WIC assessment using the ABCDE method.

ANTHROPOMETRIC:

Current Weight: 158 pounds Pre-pregnancy weight: 128 pounds Height: 55 BMI: 28.4

The participant says she is interested in losing weight and would like to lose 30 pounds.

BIOCHEMICAL: n/a

CLINICAL: The participant recently went to the dentist and had two cavities repaired. She takes prenatal vitamins.

DIETARY: The participant drinks 16 ounces of juice per day, soda 2x per week, and kool-aid occasionally. She tells you she drinks about 16 ounces of water per day. She states she craves sweets and reports eating sweets every day, particularly cookies and pastries. She reports eating fast food 3x per week.

She states she doesnt eat enough vegetables, and she does like to eat bananas, melon, apples, carrots, and potatoes. Purchases white bread.

ENVIRONMENTAL/OTHER FACTORS: n/a

Think It Through:

a. What can you tell the participant about energy balance and calories? (Module 3, Slide 11)

b. Where do you find the participants BMI in the WIC computer system?

c. What is the participants current BMI weight status? (Module 3, Slide 7)

d. Review the information gathered in the ABCDE assessment to determine what may be preventing her from losing her postpartum weight. If the WIC participant asks for suggestions to promote weight loss, what are some possible responses? (Module 3, Slides 9 and 12)



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Return to the LMS Basic Nutrition Course

Log onto https://az.train.org/DesktopShell.aspx

Complete the Basic Nutrition Post-Test.

Share the results of your Post-test with your trainer.

Nutrition Educator: Thoroughly review each training topic with your trainer. Have your trainer initial each training topic to verify completion of each topic.

Training Topic Trainers Initials

Milk and Milk Alternatives

Milk and Milk alternatives Presentation OR equivalent milk and milk alternatives training.

Review Milk Alternatives Rx form

Food Package

Food Package presentation OR equivalent food package training

Indicates a training presentation is available on Arizona WICs Resource Center website.

Other Training Topics related to Basic Nutrition

Basic Nutrition Post-Test Completion


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Competency Achievement Checklist / Basic Nutrition Curriculum Nutrition Educators Name_____________________________________________________________ Local Agency________________________________________________________________________ Trainer: Evaluate the nutrition educators competency of the basic nutrition information upon completion of the LMS course, all learning activities, and all discussion.

Competency Achievement Checklist Basic Nutrition Curriculum

At this checkpoint: Evaluate this: Competency Achievement Date:

Initials

LMS Pre-test Nutrition educator completed the LMS Pre-test.

Learning Activities Nutrition educator accurately completed all activities specified for this course.

All activities were discussed with the nutrition educator and reviewed for accuracy.

Competencies Nutrition educator is able to identify food sources of saturated, polyunsaturated, monounsaturated fat, and trans fat.

Nutrition educator is able to identify protein sources.

Nutrition educator is able to identify fiber sources.

Nutrition educator is able to list food sources of Vitamin A, Vitamin C, Folic Acid, Calcium, and Iron.

Nutrition educator is able to describe the relationship between calcium and iron in absorption.

Nutrition educator is able to list three nutrition tips found on the myplate.gov website.

Nutrition educator is able to discuss weight and BMI status.

Nutrition educator is able to list weight management strategies for someone who is overweight.

LMS Post-test Nutrition educator has achieved a score of 80% or better.


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I verify __________________________________________________ has achieved the learning

objectives of the Online Basic Nutrition Course and is competent to continue with WIC training.

The nutrition educator meets the criteria set by the State to receive a Certificate of Completion for this

course.

Trainer(s) Signature __________________________________________ Date______________________

*File this signed competency achievement checklist in the appropriate employee training file, in accordance with WIC policy.

Documents

Basic Nutrition Guidebook