Group 4: Latino & Community Nutrition Presented By: Isamar Jacabo, Lisa Nguyen, Olga Barazza, Suzanne Swenson, & Timothy Bui.

Group 4: Latino & Community Nutrition Presented By: Isamar Jacabo, Lisa Nguyen, Olga Barazza, Suzanne Swenson, & Timothy Bui

Assessment

Target Audience:

• Parents with children in middle school  aged 10 to 14

• Low-Income individuals

• Majority Hispanic

• Spanish/English Speaking

Target Behaviors & Health Issues:

• Excessive caloric intake from large serving sizes and processed foods

• Consumption of  high sugar and sodium foods

• Low consumption of fruits and vegetables

• Sedentary lifestyle

Assessment

Organization:

• Parent Center of Nightingale Middle School

Location:

• Florence-Firestone, Los Angeles County, California

Demographic Information

• Population: 63,387 people (2010 Census)

• Income: Average of $35,543 with approximately 40% of employed population making $20,000/yr or less.

• 23% of families in Florence are headed by single parents

Demographic Information

Ethnicity Education

Theoretical Framework

Assessment

Organization: V.I.D.A. F.R.E.S.H

• Volunteers

• In

• Dietetic

• Actions

• Florence

• Residents

• Expressing

• Strong

• Health

Program DesignIntervention

Monthly Themes

January: New Years Resolutions

• Lectures: • SMART Goal Setting

• Ways to Stay Motivated

• Intuitive Eating: Reject the Diet Mentality

• Activities: • Pair up with a nutrition volunteer to write

down SMART goals for the New Year

• Group Exercise: Walking Groups

• Children: New Years Resolution Cards (http://www.nourishinteractive.com/system/assets/free-printables/725/new-years-kids-healthy-foods-active-resolution-cards.pdf?1355868676)

February: Heart Health

• Lectures:

• Heart Smart Shopping

• Controlling Blood Pressure

• Intuitive Eating: Honoring Health

• Activities:

• Grocery Tours

• Group Exercise: Zumba

• Children: Color Food Drawings

•  

Monthly Themes

March: National Nutrition

• Lectures:

• Eat Right, Affordably

• Community Food Programs

• Intuitive Eating: Discover the Satisfaction Factor

• Activities:

• Grocery Tour

• Cooking demonstration and tasting with garden’s produce

• Children: Salad Preparation (Garden)

April: Physical Activity & Nutrition

• Lectures:

• Fitness Nutrition (Fueling and Recovery for Exercise)

• Exercise is Medicine

• Intuitive Eating: Exercise & Feel the Difference  

• Activities:

• Florence Nightingale 5k Run

• Meal Planning

• Children: Importance of Breakfast Learning Activity

Monthly Themes

May: Sugar

• Lectures: • Diabetes Control

• Carbohydrates & Sugar

• Intuitive Eating: Respect Your Fullness

• Activities: • Sugar Detective (Compare sugar content

in beverages, breakfast cereals, read and interpret nutrition labels)

• Cooking Demonstration (Preparing foods and drinks without added sugar)

• Children: Guess the Amount of Sugar In…

June: Nutrition on a Budget

• Lectures:

• Eat Right, Affordably

• Community Food Programs

• Intuitive Eating: Discover the Satisfaction Factor

• Activities:

• Grocery Tour

• Cooking demonstration and tasting with garden’s produce

• Children: Salad Preparation (Garden)

Monthly Themes

July: Healthy as a Family

• Lectures:

• Dining Together

• Carbohydrates, Fat, Protein? What you should be looking for!

• Intuitive Eating: Honor Your Health

• Activities:

• Community & Family Potluck Dinner

• Family Exercise Walking Groups

• Children: Addressing Parent Eating Habits & How They Affect You

August: Weight Management

• Lectures:

• Tip the Calorie Balance

• Healthy Weight Loss

• Intuitive Eating: Reject the Diet Mentality

• Activities:   

• Cooking Demonstration and Tasting

• Group Exercise: Boot Camp

• Children: Nutrition Label Comparison (http://www.superkidsnutrition.com/PDF/activities/Nutrition_Label_Reading-spanish.pdf)

Monthly ThemesSeptember: Mental Health & Stress

• Lectures:

• Stress Management

• Time Management: Balancing a Nutritious Lifestyle

• Intuitive Eating: Honor Your Feelings Without Using Food

• Activities:

• Group Exercise: Yoga

• Group Exercise: Meditation

• Children: Salad Preparation (Garden)

October: Nutrition & Disease

• Lectures: • How to Combat Obesity, Children & Adults  

• Fat, is it Bad?  

• Intuitive Eating: Respect Your Body

• Activities: • Cooking Demonstration & Tasting

• Guest Speaker Success Story

• Children: Healthy Halloween Activities

• (http://www.nourishinteractive.com/system/assets/free-printables/687/kids-healthy-halloween-fun-nutrition-worksheet-alphabetize.pdf?1350936265,

• http://www.nourishinteractive.com/system/assets/free-printables/689/my-plate-picture-hidden-halloween-pumpkins-vitamin-a-kids-printable-coloring-worksheet.pdf?1350936800)

Monthly Themes

November: Intuitive Eating

• Lectures:

• What is Intuitive Eating?

• Food “Labeling” Good vs. Bad

• Creating a Healthy Relationship with Food

• Activities:

• Community Potluck

• Group Exercise: Yoga

• Children: Hunger Scale Activity, Eating Until Satisfied not Stuffed

December: Healthy Holidays

• Lectures:

• Eating Out Mindfully

• Staying Active During the Holidays

• Intuitive Eating: Make Peace with Food

• Activities:

• Healthy Cooking Methods & Alternatives Demonstration

• Group Exercise: Boot Camp

• Children: Physical Activity Games (Jump Rope, Running, Jungle Gym, Etc.)

Salud con Grasa!

• Overview of Content (45 to 60 minutes)

• 1.      Introduction: Overview and Gain Attention

• 2.      Icebreaker: Ask audience questions on the topic

• 3.      Present information on healthy fats

• 4.      Emphasize on easy sources that are accessible to the audience

• 5.      Brainstorm ways to overcome barriers/discuss how to add more healthy fats into diets easier

• 6.      Cooking demonstration- Guacamole

• 7.      Ask audience questions while demonstration to review and check if they can recall what they have learned

• 8.      Reward with incentives and small prizes

• 9.      Audience taste test and sampling

• 10.   Discuss how they can use guacamole in a variety of ways and the nutritional benefits of avocadoes

• 11.   Goal-setting and wrap up

Salud con Grasa!

Each year, Americans eat 85.5 lbs. of fats and oils

110 lbs. of red meat, including 62.4 lbs. of beef 46.5 lbs. of pork73.6 lbs. of poultry

16.1 lbs. of fish and shellfish 32.7 lbs. of eggs

That Includes…

• 29 lbs. of French fries23 lbs. of pizza24 lbs. of ice cream53 gallons of soda each year, averaging about one gallon each week!24 lbs. of artificial sweeteners each year2.736 lbs. of sodium, which is 47 % more than recommended0.2 lbs. of caffeine each year, about 90,700 mg

Question & Answer Time!

• Can anyone give us some examples of healthy fats?

• What types of oils do you use at home?

• What were your thoughts on fat before seeing the Average American fat intake?

• What are your feelings about fat? Is it good? Is it bad?

Types of Fats

• 1. Unsaturated fats: Found in plant foods and fish, these fats are seen as neutral or even beneficial to heart health. The types of unsaturated fats are:

•  Monounsaturated, found in avocados and olive, peanut, and canola oils

• Polyunsaturated, found in most vegetable oils

• Omega-3 fatty acids, a type of polyunsaturated fat found in oily fish like tuna and salmon

Types of Fats

• 2. Saturated fats: Found in meat and other animal products, such as butter, shortening, lard, cheese, and milk (except skim or nonfat), saturated fats are also in palm and coconut oils, which are often used in commercial baked goods. Eating too much saturated fat can raise blood cholesterol levels and increase the risk of heart disease.

Types of Fats

• 3. Trans fats: Found in margarine (especially the sticks), commercial snack foods and baked goods, and some commercially fried foods, trans fats (also called trans fatty acids) are created when vegetable oils are hydrogenated (meaning that hydrogen atoms are added to the fat molecule so they remain solid at room temperature).

Nutrition Labels: What to Look For

Lard Olive Oil

Benefits of Healthy Fats

• Decreased risk for breast cancer. A study of women in Sweden found that those with diets higher in monounsaturated fats (as opposed to polyunsaturated fats) resulted in less frequent incidence of breast cancer.

• Reduced cholesterol levels. The American Heart Association recommends the consumption of MUFAs to improve your blood lipid profile.

• Lower risk for heart disease and stroke. Diets with monounsaturated fats correlate with healthy hearts and fewer strokes.

Benefits of Healthy Fats

• Weight loss. Studies have found that switching to monounsaturated fat from diets with trans fats and polyunsaturated fats results in weight loss.

• Less severe pain and stiffness for sufferers of rheumatoid arthritis. Diet plays a role in improving the pain and stiffness of those who already have rheumatoid arthritis.

• Reduced belly fat. A study published by the American Diabetes Association found that diets with monounsaturated fat could improve the loss of belly fat better than high carbohydrate diets.

Benefits of Healthy Fats

• Help the body absorb some vitamins (vitamins A, D, E, and K are fat soluble, meaning they can only be absorbed if there's fat in a person's diet)

• Are the building blocks of hormones

• Are needed to insulate all nervous system tissues in the body

• Help people feel full, so they're less likely to overeat

Get Out Your Journals!

• Let’s make a list of all the fats you use in your home

• Answer this Question: What has been your biggest struggle about adding healthy fat into your diet? Has it been time? Money? Dislike taste?

Ways to keep fat intake within the recommended ranges:

• Serve naturally low-fat foods, such as fruits and vegetables, whole grains, lean meats and fish, as well as low-fat dairy products.

• Choose healthier, unsaturated fats when cooking and reduce the amount you use.

• When cooking meat, fish, or poultry, opt for broiling, grilling, or roasting (on a rack). These methods allow the fat to drip away during cooking, which cuts down on calories, too. Frying, on the other hand, adds fat. Remove skin from poultry.

Ways to keep fat intake within the recommended ranges:

• Beware of reduced-fat and low-fat claims. These products often have more sugar added and just as many calories.

• Pack school lunches and meals for family outings instead of going to fast-food restaurants or relying on your kids to make healthy choices in the school cafeteria.

• When dining out, help kids make balanced choices that don't include large amounts of fat. For example, make a green salad part of the order and use low-fat dressing on the side. Encourage choosing mustard instead of mayonnaise on sandwiches.

• Choose baked, grilled, or steamed dishes rather than fried.

• Limit visits to fast-food restaurants.

Let’s Make Guacamole!

• Ingredients

• 6 large ripe avocados, peeled and pitted1/4 cup citrus (lemon and lime) juice3 cups fresh cilantro, chopped1 1/2 cups red onion, finely chopped12 large serrano chili peppers, seeded and finely chopped1 1/2 teaspoons saltTortilla chips, for serving

• Directions

• Using a fork, mash avocados with citrus juice in a small bowl.

• Add cilantro, chopped onion, serrano chili peppers, and salt. Stir to combine. Serve with tortilla chips, if desired.

Thank you for coming!

• Remember, you are the leaders of your families.

• Your children are looking up to you for guidance and as role models.

• See you all soon, and remember, VIDA FRESH!