Académique Documents
Professionnel Documents
Culture Documents
CWID: 10517728
Date: September 8, 2015
Time: 5:00-6:00 PM
Location: Student Center Cafeteria, Montclair State University, Upper Montclair NJ
Target Group: Hispanic College Students (Ages 18-25)
Overall Goal: To increase knowledge and decrease consumption of saturated fat among Hispanic
students attending Montclair State University.
Icebreaker/Attention Grabber:
Students visit 4 stations (tables). Each station has a different popular snack food, bowl or plate,
and measuring cup. At each station, students measure out the amount they usually consume of a
particular snack food. Then, after reading the nutrition facts label, they measure out the standard
serving size of that snack food. Compare. The students then rotate to the next station. After all
stations have been visited, initiate lively discussions.
OBJECTIVES
1. The students will
understand the meaning of a
serving size.
Cognitive domain
comprehension
GENERALIZATIONS
LEARNING
EXPERIENCES
1. The serving size
1.The instructor will discuss
listed on the label of a
the icebreaker activity with
food is not always the
the students and inform them
amount that is in the
that the serving size on food
whole container.
labels doesnt always match
the amount of food that a
person usually eats, which
causes confusion.
(5 minutes)
2. Nutrition fact labels
2. The instructor will ask the
provide information
students to recall what
regarding the macro and information they see when
micronutrient content of they look and the nutrition
a food item as well as
facts labels on the foods that
the ingredients the
they eat. Once the students
product contains.
are done brainstorming, the
instructor will use a projector
to show students a sample
food label and educate them
on the different nutrients they
see, explaining what the
Percent Daily Value (%DV)
is and how to interpret it,
especially when choosing
snack foods. (10 minutes)
3. Overconsumption of
foods high in saturated
fat contributes to health
problems such as
cardiovascular disease,
hypertension and
diabetes.
4. Having the
knowledge and skills to
prepare meals and
snacks is an integral
part of healthier eating.
Teaching Aids/Materials:
Various snack foods (potato chips, candy bars, donuts, granola bars, etc.)
Large brown paper bag
PowerPoint projector & screen
Reading Nutrition Labels worksheet
2 Bowls
1 package of paper plates
4 Measuring cups
20 copies of recipe
3 packages of whole-wheat tortillas