Focus Group Presentation (Ver 1.0)

Youth Gardening and Nutrition Initiative

Dr. Michael Friedberg & Keshav RaoStanford University

2/24/12

About Us

• Community project to help lower and middle students in EPA learn about nutrition, gardening, and healthier diets

• Preventative program to fight childhood obesity

• Collaboration between Stanford Pediatrics (StAT Program), the Ecumenical Hunger Program, and Stanford undergraduates

• Website: www.ygni.org

Curriculum Overview

• 6 class curriculum covering: – Key nutritional concepts (40 min/class)– Gardening experiences (20 min/class)– Healthy recipes and cooking demonstrations (20

min/class)• Target Audience: Elementary/Middle School

East Palo Alto students • Weekly classes will be offered at the Ecumenical

Hunger Program

Table of ContentsNutrition Gardening Recipes

Module 1 Intro to Healthy Eating and Gardening

Planning “Pizza Garden” and Mini-Greenhouse Seed Trays

Yogurt Parfait with granola and fruit

Module 2 Dangers of Added Fats and Sugars

Setting up the “Pizza Garden”

Chicken Fingers

Module 3 Fruits & Veggies: Key Sources of Vitamins

Placing & Installing the Plants

Fruit Smoothies

Module 4 Grains & Proteins Create Your Own Compost Fritatta

Module 5 Portion Control & Healthy Snacking

Maintaining & Growing the Garden

Hummus

Module 6 Eating Healthy When Eating Out

Harvesting & Transplanting Seedlings to Garden

Garden Pizza

Energy Balance

• Weight Gain: ENERGY IN (Calories consumed) > ENERGY OUT (Calories burned)• Same Weight:ENERGY IN (Calories consumed) = ENERGY OUT (Calories burned) • Weight Loss:Energy IN (Calories consumed) < Energy Out (Calories burned)

Total Calories = Breakfast (300 cal) + Lunch (1200 cal) + Dinner (1500 cal) = 3000Calories Burned = 2000 cal

Does the person gain weight?

200/700 calories from fat is < 30%

Type of Milk Calories Total Fat (g) Protein (g) Calcium (% DV)

Fat Free Milk 90 0 9 30%

1% Low-fat Milk 120 2.5 11 35%

2% Reduced Fat Milk

130 5 10 30%

Whole Milk 160 9 8 25%

Total Fat

<

>Total Calcium, Protein

Which has the most calories from sugar: Lemonade, Coke, or Orange Juice?

Can: 140 Calories20 oz. bottle: 240 Calories1 L Bottle: 400 Calories

8 oz. Serving: 140 Calories16 oz. Bottle: 260 Calories

8 oz. Serving: 96 Calories16 oz. Bottle: 192 Calories

Portion Control• Q1: How often do you Value-size, Supersize, Mega-size or “whatever-

size” your burgers, sodas or fries? – Always– Sometimes – Never

• Q2: When you eat a packaged snack or dessert (like chips, crackers, cookies, or ice cream) do you usually: – Take out what you want and then put the package away– Take out what you want, but leave the package out, in case you want more.– Eat straight out of the package, sometimes until nothing is left.

• Q3: How often do you read the label on food packages to see what the serving size is?– Usually– Sometimes– Never

Serving Size: 4-6 oz

Serving Size: 40% of bag

Serving Size: 2 tbsp

Meat Group (for growth)

Hardboiled eggLeftover meatChicken legPeanut butterNuts or seedsTofuBeans

Milk Group (for bones and teeth)

MilkCheese SlicesCheese SticksCottage CheeseYogurt Soy Milk

Grain Group (for energy)

PretzelsCheeriosKix cerealsBagelsRice cakesGraham CrackersTortillasBread, various kindsPopcorn, plain

Fruits and Vegetables(for vitality)

Fresh Fruit slices-Apple, Orange, melon Banana, Pear, grapesCanned fruit., applesauceStrawberriesSteamed cold vegetables-broccoli, cauliflowerFresh celery sticksFresh vegies-celery sticks, cucumber, snow peas, carrotsCherry tomatoes Frozen juice sticksJuice- fruit and tomato

Eat Healthy Away from HomeDo

Order a kids meal

Share a meal with friends/family

Ask for no mayo, dressing on the side

Pack up half of a lunch/dinner in a to-go box before even starting the meal

Ask if you could get the lunch-sized portion of dinner dishes

Don’t

Supersize your meals unless you plan to share

Order the largest size of drinks or main courses

Go to all-you-can-eat buffets

Healthy Recipe: Yogurt Parfait

• Ingredients – ½ cup granola, low-fat– ¾ cup (6-oz container) vanilla or plain

yogurt, low-fat– ½ cup fresh blueberries, raspberries, or

sliced strawberries or bananas• Set-up/Prep: Have students construct

a healthy parfait by combining granola, yogurt, and fresh fruit

• Key Nutritional Information: – Serving Size: 1 ¾ cups – 15 g protein, 6 g fat, 2.5 g saturated fat,

35% DV calcium, 20% DV Vitamin C

Source: Kidshealth.org

Healthy Recipe: Chicken Fingers• Ingredients:

– 1 4-oz. boneless, skinless chicken breast, rinsed, patted dry, and sliced into strips or 4 1-oz boneless, skinless chicken tenders

– 1 egg or ¼ cup egg substitute or ¼ cup skim milk– 1/3 cup cereal flakes, crushed (preferably cereal

with 3g or more of fiber per serving)• Set-up/Prep:

– Preheat oven to 350º F (176º C).– Dip chicken strips into egg, egg substitute, or

skim milk.– Roll dipped chicken in high-fiber cereal to coat.– Place coated strips on nonstick baking sheet.– Bake for 18 to 20 minutes, turning after 9

minutes, until chicken is done (it must be white, not pink, inside).

• Key Nutritional Info: – Serving size: 1 tender – 227 calories, 30 g protein, 3 g fat, 0.8 g sat. fat

Source: kidshealth.org

Healthy Recipe: Fruit Smoothie

• Ingredients – 2 cups 1% milk– 1 fresh pitted mango– 1 small banana– 2 ice cubes

• Set-up/Prep – Put all ingredients into a blender

and blend until foamy. Kids can add more fruit and/or vegetables.

• Key Nutritional Information:– Serving Size: ¾ Cup – 106 Calories, 2 g total fat, 1 g

saturated fat, 157 mg calcium Source: Delicious Heart-Healthy Latino Recipes

Healthy Recipe: Frittata

Source: Edible Schoolyard Project

Healthy Recipe: Hummus

• Ingredients: – 2 cups canned garbanzo beans, drainer – 1/3 cup tahini, ¼ cup lemon juice – 1 tsp salt, 2 cloves garlic, 1 tbsp olive oil– 1 pinch paprika, 1 tsp fresh parsley

• Set-up/Prep: – Place the garbanzo beans, tahini, lemon juice,

salt and garlic in a blender or food processor. Blend until smooth.

– Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley

• Key Nutrition Info: – Serving Size: 1/16 of recipe – 77 calories, 4.3 g fat, 0.6 g sat fat, 5% DV

protein, 12% DV folate

Source: Eatingwell.com

Healthy Recipe: Garden Pizza• Ingredients

– 1 pint cherry tomatoes, 2 tbsp tomato paste– 8 fresh basil leaves, 2 tsp fresh oregano– ¼ tsp salt, ½ tsp pepper, yellow cornmeal dusting– 1 pound Easy Whole-Wheat dough– 4 oz. fresh mozzarella cheese– 3 tbsp grated parmesan cheese – 4 baby zucchinis, 1 medium yellow bell pepper

• Set-up/Prep– Place a pizza stone on the lowest rack; preheat oven to

450°F for at least 20 minutes– Roll out the dough and place on a cornmeal-dusted pizza

peel or inverted baking sheet, using enough cornmeal so that the dough slides easily

– .Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust, making sure the underside is covered with cornmeal

– Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.

• Key Nutritional Information:375 calories; 9 g fat (5 g sat, 1 g mono ); 26 mg cholesterol; 58 g carbohydrates; 17 g protein; 8 g fiber; 531 mg sodium;

Source: Eatingwell,com

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