Nutrition
Area
Sciences
Duration
4 sessions
Dimension of the advised group of students
One group of 10-20 people
Specific objectives
- To encourage a healthier diet
- To increase physical activity
Needed Materials
- Handout
- Computer with internet access
- Screen
If the training is organized online one communication platform will be necessary.
Software
- One online communication platform, such us: Zoom, Google Meet, Webex,
etc.
- In person, no software is needed.
Description
Adolescents are increasingly in control over the decisions that influence their health
and wellness, and the behaviors they learn throughout childhood and young
adulthood will carry on into their adult lives. Teens who are overweight or obese are
more likely to be overweight and obese as adults, putting them at risk for chronic
diseases such as hypertension, heart disease, and diabetes. While the decision to
choose a healthy lifestyle is ultimately up to the individual, we have the opportunity to
influence our youth by providing them with the information they need to make
knowledgeable and responsible choices, being a key resource for disseminating
healthy messages.
To encourage participants to make healthier food and physical activity choices, it can
be helpful to discuss their perceived motivators and barriers. Discussing barriers that
are preventing youngsters from making healthy choices can lead to the identification
of strategies to overcome these barriers. In the same way, recognizing motivators can
help them develop healthy eating strategies that they can stick with over time.
Procedure on how to put in practice
1st session: Track your snack
Duration: 45 minutes
No of participants: 10-20
Methods used: reflection
Competences developed: critical thinking, nutrition awareness
Step-by-step description:
1. Provide information about healthy snacking, choosing from food groups.
2. Demonstrate how to use a food tracker. Get participants to practice
themselves.
3. Show participants how to compare two foods and point out the
differences in a table.
4. Ask participants to make a list of snacks that contributes to at least one
food group and has less than 200mg sodium per portion.
5. Distribute handout. Participants analyze, review, and compare their
favorite snack items in groups.
Debriefing question: Why do we need foods from all five food groups? Why is it
important to make healthy snack choices? What prevents you from making healthy
snack choices? How can you overcome these barriers?
