Promoting Healthy Eating Habits in Second Graders Essay

This paper is geargond toward promoting education of lusty alimentation habits of second post run students. According to Blais and Hayes, sinewy People 2010 define Health Promotion as person and community activities to promote cathartic lifestyles. These healthful lifestyles chuck up the sponge the improvement of nutrition in America (p.120). The Center for regimen Policy and Promotion (CNPP), an organization of the U.S. discussion section of Agriculture, has provided the necessary tools to help comport and promote healthy take habits through conducting research and evidence found analysis in nutrition. USDA Food Guidance System know as MyPlate, MyPyramid, or the Food Guide Pyramid argon employ to educate the public and offer discipline on the recommended nutritional guides on weight management, caloric intake, physical activity, and health tips for specific ages and health conditions.The dietetic Guidelines of Ameri quarters 2010 have set guidelines used to promote healthy have to the American people of all cultures, traditions and socioeconomic background. These guidelines encourage the consumption of nutritional nutrition for thoughts, which include fresh veget open and crop, whole grains, racy-free or low-fat milk and milk products, a variety of protein rich nutritions, which include lean meats, sea nutriment, nuts and legumes (p.46). The fury of these principles will be used towards the promotion of health through the development, performance and evaluation of a teaching plan on healthy eating habits to second material bodyrs, between the ages of 7-9 in a their categorizeroom setting employ the MyPlate educational teaching tools. Assessment of nurture NeedsThe second grade learning concourse consisted of fourteen children ages 7-9. An interactive class activity was presented utilize different items whichconsisted of each fare assemblage using the MyPlate teaching concept. The children were asked to come in the food item th ey favored sallow versus the healthy choice. The childrens noesis on make healthy food choices was assessed at this time. It was assessed that 72% of the children favorite(a) the food item that was unhealthy, while 28% made healthier selections. Although to a greater extent or less of the children made healthy choices the majority of the group made unhealthy food selections. Prior to presenting the teaching plan the teacher reviewed the material to assure it would be understood by the second graders. Their developmental level was confirmed to be within the second grader learning ability in communication and understanding. no(prenominal) of the children required special learning needs. Two of the children wore corrective lenses, which did not get over their ability to participate in the activity. Cultural consideration was assessed by communicate the children their race and the different kinds of food that is cooked at home. Two children were multicultural of Latino origin a nd specific food items commonly eaten at home were lay into its specific food group. The second graders first language was English. None of the children verbalized specific spiritual practices as pertaining to eating habits or customs. The second graders preferred an interactive learning style which included demonstration, answering and asking questions, and color in activity. The second graders were enthusiastic and convey ardor to learn and share the information with their parents. The overall health status of the second graders was good. There were a fewer that expressed having allergies or respiratory problems.Learner ObjectivesThe learning objectives for the promotion of healthy eating plan are as follows A. Affective Domain The students are willing to actively participate by listening and responding to the instructors presentation on healthy eating habits and engage in group activity. B. Cognitive Domain Each student will be able to choose three healthy food items specif ic for each of the five dollar bill food groups and describe three ways healthy eating nourishes the carcass and benefits of staying physically active. C. Psychomotor Domain The students will select and identify the food item that is more beneficial for their health with accustomed activity.Teaching jutThe teaching plan to be implemented includes the following presentation, which incorporates the current luncheon menu offered to the students in school A. MyPlate five food group and present option was presented and the students are asked to choose which food item is eaten daily unhealthy versus healthy items included 1. Fruit group excerption of fresh fruit (banana, apple, orange strawberries, etc.) or a fruit cup 2. Grain group filling of French fries, potato chips, baked potato or stubble or white bread sandwich 3. Vegetable group Selection of fresh carrots, salad, celery or canned carrots, corn 4. Protein group Selection of fried chicken nuggets or baked chicken nuggets, b urger or electron tube sandwich 5. Dairy group Selection of whole milk or low fat milk, cheese or yogurt 6. Drinks Water, Capri Sun or Juice boxEach individual student will be encouraged to participate and other specific items not listed will be placed in the classified food group in social club to address all individual needs. B. MyPlate nutritional guidelines reviewed with the students and open questions answered. 1. The cultivate sidereal day just got Healthier article discussion of the 10 tips for Nutrition cultivation Series includes awareness of healthier school meals for children, inclusion of more fruits and vegetables daily, on with whole-grain rich foods. The offering of a variety of low fat and fat free milk, reducing saturated fats and salt, increase in water intake. meet caloric needs through portion sizes, development of wellness programs, making better food choices and resources available to parents. 2. Emphasis on each food group with interactive group partici pation to name at to the lowest degree three healthy food items of choice 3. Name how healthy eating benefits the brain, heart and digestion, along with getting at least 60 minutes of exercise daily. C. Students will identify or select the healthier food items offered introduced at the beginning of presentation. 1. Choose MyPlate coloring activity will allow for a visual picture to reinforce the five food groups in a simple manner. 2. Draw three healthy food items on their MyPlate activity sheet. 3. Reinforce healthy eating habits with a take home pamphlet for the parents that describe 10 tips for healthy snacking. Evaluation of Teaching and LearningEvaluation of teaching and learning strategies were accurate, clear and hold for the second grade students. The teaching plan was simple and interactive to meet each individual learning need. The health promotion plan and activity outlined can be followed to teach other second grade students the importance of healthy eating habits usi ng the free resources and information available on the website Choosemyplate.gov MyPlate slangs Place. The evaluation of learner objectives was measured by having the students re-evaluate their previous food item choice and compare it to the healthier food item. The scores were importantly higher were 92% the students identified and selected healthier food items listed.Open class discussion was used to determine if the teaching strategies used were appropriate for the students. The students expressed understanding and enjoying the class, the activities used and having a parent teaching the class. Positive feedback was given by the teacher present and students. The students were comfortable in their classroom setting, which is the appropriate environment for learning. The health promotion event was successful and effective in educating second grade students on healthy eating habits. The students expressed eagerness to share the resource pamphlet with their parents. The information s hared would have been more effective and beneficial if the second graders parents were present, but studies show that second graders are influential in assisting parents make healthy eating choices for them with the information they learn.ReferencesBlais, K. K., & Hayes, J. S. (2011). professional nursing practice concepts and perspectives (6th ed.), New Jersey Pearson U.S. subdivision of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC U.S. Government stamp Office, December 2010 Jacksonville University College of Health Sciences (2012). School of nursing mission. Retrieved March 25, 2014 from http//www.ju.edu/COHS/Pages/School-of-Nursing-Mission.aspx Office of ailment Prevention and Health Promotion, Office of the Assistant Secretary for Health, Office of the Secretary, U.S. Department of Health and Human Services, May 2014. Retrieved from http//health.gov/dietaryguidelines/dga2010/DietaryGuideline s2010.pdf U.S.Department of Agriculture. ChooseMyPlate.gov Website. Washington, DC. Color Sheet. Retrieved April 18, 2014 from http//www.choosemyplate.gov/kids/downloads/ColoringSheet.pdf U.S. Department of Agriculture. ChooseMyPlate.gov Website. Washington, DC. School Day Just Got Healthier. Retrieved April 18, 2014 from http//www.choosemyplate.gov/foodgroups/downloads/TenTips/DGTipsheet21SchoolDayJustGotHealthier.pdf