Date: 12/05/2016

Location: Columbia Secondary School- Health Science class (Rm 403)

Audiences: 34 9th grade students; Class Instructor: Colette Young
Nutrition Educators: Chieh-Hui Yang, Rebecca ODonnell
Class length: 40-45 minutes
Catchy Title: Ditching the junk for a rainbow of possibilities
Behavioral goal: Students will reduce (or limit) junk processed snacks and substitute with
higher consumption of fruits and vegetables.
Overview (teaching point): Fruit and vegetable consumption in high school students is well
below the national recommendation which leaves them at an increased risk for diet related
disorders. Many times these healthful items are replaced with unhealthy processed,
convenience foods that are loaded with sugar and fat. Switching out these unhealthful foods for
fruits and vegetables can improve the overall diet quality of students.
Materials checklist:
( ) -poster papers 20x23in - (2 for each table: 6 total)
( )- worksheet for FV 24hr recall (print extras)
( ) -crayons/ markers 3-5 each table
( ) -PPT USB (information and pictures about recommended serving sizes, and visual images
of fruits and vegetables in , , 1 cups)
( )- recipe of peanut butter yogurt dip with a goal setting contract to increase FV intake
( )- pre-made PB yogurt dip (in small dixie cups containers)
( )- vegetables (washed, raw, uncut) i.e. broccoli, cauliflower, cucumber, peppers, carrots
( )- plastic cutting boards and plastic knifes from Earth friends room (2 sets each table: 6 total)
( )- small ziplock bags (each student gets one: 35 total)
Activities:
Introduction (Teacher-oriented: 1 minute)- Cindy, Rebecca
- Reminder of ground rules, really emphasizing the need for hand raising and good
listening. A brief description of the topic of the day. (Mention the cooking activity at the
end of session in order for students to keep focus on the time and complete tasks as
instructed)
EXCITE (Student-oriented: 5 minutes)- Cindy
I- 24HR recall worksheet (5 minutes)
- Tell students to quietly and independently fill out the 24 hours recall sheet.
Emphasize that it is important for later steps that they fill it out. Once they are complete
have students sit quietly and wait for other to finish.
EXPLAIN (10 minutes)- Cindy, Rebecca

Transition to the PPT by stating: As you can see we are talking about fruits and vegetables
today. Please hold on to that paper for now. Fruits and vegetables are obviously a really
important part of a balanced diet, the US government even creates guidelines on how many
servings they think are important in a day.
I- PPT Information brief lecture (5 minutes- Rebecca)
- USDA FV recommendation for teenagers
- List of 5-6 commonly accessible/ available FV
- Images of serving sizes (, , 1 cup of the FV on the list)
II- Discussion questions (5 minutes- Cindy)
- Stand-up/ Sit-down: After looking at the recommendations for F&Vs provided by
the government and the pictures showing how much are the serving sizes, remain
standing if you ate at least 1 serving (1 cup) of FV yesterday, 2 servings, 3.etc.
- On average how many of you feel that they are meeting your F&V needs? What
were some common sources of F&Vs in your current diet?
EXPAND (Student-oriented: 10 minutes)- Cindy, Rebecca
I- Poster board brainstorming (5 minutes- Cindy)
-On the desks will be 6 poster boards that have a general prompt at the top of the
page that states: What are the benefits of eating fruits and vegetables? Followed by
ample space to write responses. Give students 5 minutes to work in groups to answer
prompt.
-Ask one group to present what they came up with and then open the topic up to the
class to add ideas that were not present on the groups poster. Write in class
responses.
-Contribute ideas that the class does not think of to provide them with all the possible
benefits.
II- Poster board continued (5 minutes- Rebecca)
-So know that they have come up with the benefits of F&Vs, ask them how they would
find ways to increase their current intake, what are some strategies that you could use
to increase your overall fruit and vegetable intake? Have students write these ideas at
the bottom of their poster.
-As before, have a group present their ideas and then open the discussion up to the
class in order to create a more complete list of strategies.

EXIT (Student- oriented: 15 minutes)

I- Contract/ Goal setting (Student-oriented- 2 minutes)
- Students will receive the recipe of the PB yogurt dip with a contract at the bottom
to set a goal of increase FV consumption through preparing healthy FV snacks
II-Cooking demonstration (10-12 minutes- Cindy)

- Teacher(s) will assist the class to form into 6 groups, distribute plastic knifes and
cutting boards to each group, as well as the vegetables and zip lock bags, including the
dip.
- Students will learn about safety precautions before the cutting procedures
- Students will cut the vegetables and prepare their own snack bag by transferring
the cut vegetables into the bag.
III- Take Home messages (1-2 minutes- Rebecca)
- Thank students for being respectful and participating.