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Select up to three search categories and corresponding keywords using the fields to the right. Refer to the Help section for more detailed instructions. Select one Select one.. Clear All Search. Back to Previous Page. September 16, By Lee, Sarah M. Series: MMWR. Recommendations and reports : Morbidity and mortality weekly report.
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Copy Export. Details: Personal Author:. Lee, Sarah M. Corporate Authors:. Teach students how to identify foods high and low in fat, saturated fat, cholesterol, sodium, and added sugars. Teach students how to identify foods that are excellent sources of fiber, complex carbohydrates, calcium, iron, vitamin A, vitamin C, and folate. Teach the effects of unsafe weight-loss methods and the characteristics of a safe weight-loss program.
Increase students' confidence in their ability to eat healthily by gradually building up their skills and giving them practice. Help students examine what motivates persons to adopt particular eating habits. Have students keep a food diary noting what cues their own eating behavior e. Teach students ways to modify recipes and prepare foods to reduce fat and sodium content and to increase fiber content. Help students identify incentives and reinforcements for their current eating and physical activity behaviors.
Have students examine media and social inducements to adopt unhealthy eating and physical activity patterns, teach them how to respond to these pressures, and let them use their new knowledge to identify their own resistance strategies.
Have students analyze environmental barriers to healthy eating and physical activity; explore strategies for overcoming these barriers. When appropriate, give students practice in encouraging parents to make healthy choices about eating and physical activity at home.
Teach students to record their food intake, then have them assess and compare their diets with the standards set forth in the Dietary Guidelines for Americans and the Food Guide Pyramid. Have them assess and compare their intake of key nutrients e. Have students set goals for healthy changes in eating and physical activity, identify barriers and incentives, and assess alternative strategies for reaching their goals and decide which to follow.
Show students how to monitor their progress, revise their goals if necessary, and reward themselves for successfully attaining their goals. Teach students how to evaluate nutrition claims from advertisements and nutrition-related news stories. This conversion may have resulted in character translation or format errors in the HTML version.
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Department of Health and Human Services. Box University of Mississippi University, MS At the local and state levels, educational materials or curricula may be available from affiliates of voluntary health promotion organizations e. For lower elementary students Strategies to make the food environment more health-enhancing Make healthy foods e. Involve parents in nutrition education through homework. This report summarizes strategies most likely to be effective in promoting healthy eating among school-age youths and provides nutrition education guidelines for a comprehensive school health program.
These guidelines are based on a review of research, theory, and current practice, and they were developed by CDC in collaboration with experts from universities and from national, federal, and voluntary agencies. The guidelines include recommendations on seven aspects of a school-based program to promote healthy eating: school policy on nutrition, a sequential, coordinated curriculum, appropriate instruction for students, integration of school food service and nutrition education, staff training; family and community involvement, and program evaluation.
Content Notes:. Pubmed ID:. Document Type:. Journal Issue ;. Guideline ;. Collection s :. Guidelines and Recommendations. Stephen B. Thacker CDC Library collection. Main Document Checksum:. File Type:.
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