Promoting Healthy Eating Habits in Second Graders Essay Example for Free

Promoting Healthy Eating Habits in Second Graders auditionThis paper is geargond toward promoting education of wellnessy ingest habits of second tick off students. According to Blais and Hayes, Healthy hatful 2010 define Health Promotion as individual and community activities to promote healthful lifestyles. These healthful lifestyles take on the improvement of nutrition in America (p.120). The Center for Nutrition Policy and Promotion (CNPP), an organization of the U.S. surgical incision of Agriculture, has provided the necessary tools to help guide and promote well-preserved eating habits through conducting research and evidence found analysis in nutrition. USDA fodder Guidance System known as MyPlate, MyPyramid, or the Food Guide Pyramid are used to educate the public and offer information on the recommended nutritional guides on weight management, caloric intake, physical employment, and health tips for peculiar(prenominal) ages and health conditions.The Dietary G uidelines of Americans 2010 confuse score guidelines used to promote healthy eating to the American people of all cultures, traditions and socioeconomic background. These guidelines encourage the usance of nutritional pabulums, which include voguish vegetable and fruit, whole grains, fat- poverty-stricken or low-fat milk and milk products, a variety of protein rich provenders, which include lean meats, sea provender, nuts and legumes (p.46). The emphasis of these principles will be used towards the publicity of health through the development, implementation and evaluation of a teaching plan on healthy eating habits to second graders, between the ages of 7-9 in a their classroom setting using the MyPlate educational teaching tools. estimate of Learning NeedsThe second grade acquire group consisted of fourteen children ages 7-9. An synergetic class application was presented using different breaker points whichconsisted of each food group using the MyPlate teaching concept. The children were asked to identify the food item they preferred unhealthy versus the healthy choice. The childrens knowledge on making healthy food choices was assessed at this time. It was assessed that 72% of the children preferred the food item that was unhealthy, while 28% do healthier selections. Although some 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.None of the children required special learning needs. Two of the children wore corrective lenses, which did not inhibit their ability to participate in the activity. Cultural consideration was assessed by asking the children their race and the different kinds of food that is cooked at home. Two children were multicultural of His panic origin and specific food items commonly eaten at home were placed into its specific food group. The second graders first phrase was English. None of the children expressed 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 coloring activity. The second graders were enthusiastic and expressed elan to learn and share the information with their bring ups. The overall health status of the second graders was good. There were a a couple of(prenominal) that expressed having allergies or respiratory problems.Learner ObjectivesThe learning objectives for the publicity of healthy eating plan are as follows A. Affective state 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 cha rter three healthy food items specific for each of the fiver food groups and describe three ways healthy eating nourishes the body 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 given activity.Teaching PlanThe teaching plan to be implemented includes the following presentation, which incorporates the current lunch menu offered to the students in school A. MyPlate five food group and drink option was presented and the students are asked to choose which food item is eaten daily unhealthy versus healthy items included 1. Fruit group natural selection of fresh fruit (banana, apple, orange strawberries, etc.) or a fruit cup 2. Grain group Selection of cut fries, potato chips, baked potato or wheat or white bread sandwich 3. vegetable group Selection of fresh carrots, salad, celery or canned carrots, corn 4. Protein group Selection of deep-fried chicken nuggets or baked chicken nuggets, burger or subway 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 otherwise specific items not listed will be placed in the classified food group in order to address all individual needs. B. MyPlate nutritional guidelines reviewed with the students and open questions answered. 1. The take aim Day just got better article treatment of the 10 tips for Nutrition Education Series includes awareness of healthier school meals for children, cellular inclusion of more fruits and vegetables daily, along 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. Meeting caloric needs through character sizes, development of wellness programs, making better food choices and resources available to parents. 2. Emphasis on each food group with interactive group participation to name at least 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 stolon 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 inhibit 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 richness of healthy eating habits using the fr ee resources and information available on the website Choosemyplate.gov MyPlate Kids 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 significantly 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 shared woul d 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. division of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC U.S. Government Printing Office, declination 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 Disease Prevention and Health Promotion, Office of the patron Secretary for Health, Office of the Secretary, U.S. Department of Health and Human Services, May 2014. Retrieved from http//health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.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