Introduction to Youth Understanding MyPlate

Gail P. A. Kauwell, PhD, RDN, LDN

FYC 6934: Nutrition Education and Wellness: Program Planning, Development and Evaluation

First year MS-DI students Concentration: Nutrition Education and

Wellness (Extension focus) 1 credit: fall, spring, summer

Extension experiences: YUM curriculum EDIS publications Family Album Blogs

http://blogs.ifas.ufl.edu/familyalbum/2014/07/17/part-monster-syndrome-pms-taming-the-inner-beast/#more-1203

Twictures

Can’t fit enough veggies into your day? Try adding #greens such as spinach or kale to a fruit smoothie.

Background

Retired “Get Healthy Together” (GHT) Out-of-date

Designed to be a family program

Not being used

Extended YUM to include grades 4 & 5 Revamped original lesson themes

Developed new activities

4th Grade Lessons

Lesson 1: Go, Slow, Whoa

Lesson 2: Start Your Day with Breakfast

Lesson 3: Have a Healthy Snack Attack

Lesson 4: Sugar Shocker

Lesson 5: Experimenting with Exercise

Lesson 6: Create Your Plate

5th Grade Lessons

Lesson 1: The Importance of Food Safety

Lesson 2: Breakfast on the Go

Lesson 3: Make it a Goal to Eat More Fruits and Vegetables!

Lesson 4: You Can’t Fool Me!

Lesson 5: Better Choices When Eating Out

Lesson 6: Advocating for Healthy Foods at Home

Curriculum Design

Each lesson includes: Literature review

Sunshine State Standards/Common Core

Learning activity

Physical activity

Snack

Evaluation questions

Match packets

Pilot tested

Training Evaluations

Criteria:  

Strongly disagree

 

Disagree

 

Neutral

 Agree Strongly agree

Organization: Presented relevant information about the lesson in a logical sequence.

         

Content: Keyed in on the most important information to convey to the audience with regard to the lesson. Did not omit important information. Presentation was clear. 

         

Usability of Information Presented: Presentation left the audience feeling like they had an excellent idea of how to conduct the lesson for prospective participants.

         

Slides, Materials and, Visuals: Slide quality was very good. Materials and visuals (when applicable) were purposeful, free of errors, attractive, and enhanced the overall quality of the presentation. 

         

Professional Demeanor, Presentation and Appearance: Maintained a professional demeanor and demonstrated poise and self-confidence throughout the presentation. Quality of oral presentation (i.e., eye contact, voice, etc.) was very good. Appearance was professional.

         

Questions: Answers to questions demonstrated good knowledge about the content covered in the lesson. Responses were accurate, appropriate and/or logical.

         

 

Please evaluate the Extension program presentation using the following criteria and scale:

Strengths:

Suggestions for Improvement:

MS-DI Class of 2015