1. California Health Education Content Standards Adopted – March 12, 2008 Focus on Nutrition Standards Presented by: Robyn Russon Health Education Specialist Los Angeles County Office of Education Russon_robyn@lacoe.edu (562) 922-6032

2. Purpose of Health Education Content Standards Enable students to make informed decisions and modify behavior in ways that are health enhancing. Improve academic achievement and improve HEALTH LITERACY Provide guidance for developing health education curricula Teach students SKILLS that enable them to make healthy choices and avoid high- risk behaviors

3. Health-literate individuals are: Critical thinkers and problem solvers when confronting health problems and issues Self-directed learners who have the competence to use basic health information and services in health enhancing ways Effective communicators who organize and convey beliefs, ideas and information about health issues Responsible and productive citizens who help ensure their community is kept healthy, safe, and secure.

4. California Health Education Content Standards -- 6 Health Content Areas! Alcohol, Tobacco & Other DrugsATOD Growth, Development & Sexual Health (including STDs and HIV) GDSH Nutrition & Physical Activity (including CVD) NPA Mental, Emotional & Social HealthMESH Personal & Community Health (including Disease, hygiene, Consumer and Environmental Health) PCH Injury Prevention & Safety INJ

5. Content Grade Level Assignment Grade Level Emphasis Alcohol, Tobacco & Other Drugs (ATOD) Growth, Development and Sexual Health Nutrition & Physical Activity Mental, Emotional, & Social Health (MESH) Personal & Community Health Injury Prevention & Safety (GDSH)(NPA) (PCH)(INJ) Kindergarten   Grade 1   Grade 2   Grade 3   Grade 4    Grade 5   Grade 6    Grade 7/8  High School 

6. Iron Chef – Table Group Activity 1.Use 8 ingredients (no alternates, use all eight) 2.Decide what to make 3.Name your creation 4.Write down the recipe FlourCinnamon SaltEggs OilSugar CarrotsBaking Powder

7. A Recipe for Prevention! A Recipe for Change! What food item did your group make with these 8 ingredients? How did your group know what to make? How would a base recipe help us make the same quality product?

8. A Recipe for Prevention! A Recipe for Change! In the classroom our goal is not baking quality bread – it is developing healthier students! What ingredients will we need?

9. The CHECS are like a Recipe Recipe for Excellent BreadRecipe for Healthier Students 8 Ingredients 8 Overarching Standards Eggs Flour Salt Sugar Carrots Cinnamon Oil Baking Powder Essential Concepts Analyzing Influences Accessing Valid Information Interpersonal Communication Decision Making Goal Setting Practicing Health Enhancing Behaviors Health Promotion

10. Overarching Standards Standard 1 – Essential Concepts Standard 2 – Analyzing Influences Standard 3 – Accessing Valid Information Standard 4 – Interpersonal Communication Standard 5 – Decision Making Standard 6 – Goal Setting Standard 7 – Practicing Health-Enhancing Behaviors Standard 8 – Health Promotion

11. The 8 Standards Standard 1 Knowledge of core health concepts and underlying principle of health promotion and disease prevention Standards 2-8 Identify key processes and skills that are applicable to healthy living

12. Steps for Effective Skill-Based Instruction 1.Present the importance of the skill, and present the steps to complete the skill. 2.Model the Skill. 3.Guided Practice. 4.Independent Practice. 5.Apply, Feedback, and Reinforcement.

13. Interrelationship of Concept and Skills Essential Concept s Accessing Information Practice Health Enhancing Behavior Analyzing Influences Interpersonal Communication Decision Making Goal Setting Health Promotion

14. National Health Education Standards

15. Learning Sequence K.1.N.1 - Name a variety of healthy foods and explain why they are necessary for good health. 2.1.N.1 - Classify various foods into appropriate food groups. 2.1.N.2 - Identify the number of servings of food from each food group that a child needs daily. 4.1.N.1 - Identify and define key nutrients and their functions. 4.1.N.2 - Recall the recommended number of servings and serving sizes for different food groups.

16. Learning Sequence 5.1.N.1 - Describe the food groups, including recommended portions to eat from each food group. 7/8.1.N.2 - Identify nutrients and their relationship to health. 7/8.1.N.7 - Describe the benefits of eating a variety of foods high in iron, calcium, and fiber. HS.1.N.4 - Describe dietary guidelines, food groups, nutrients, and serving size for healthy eating habits.

17. Lesson Review Instructions 1.With a partner, pick one lesson to review. K & 1 - All Foods Fit (Dairy Council) 2 & 3 – Exploring MyPyramid for Kids (USDA) 4 & 5 – Snack Decision (Eat Well & Keep Moving) 6, 7 & 8 – Lunch at the Mall ( Dairy Council) HS – Choose Foods for Their Nutrients 2. Read through the lesson and determine what Nutrition Content Standards were taught (record on the CHECS Standards Map). 3.Come up with a plan on how you could incorporate additional standards into this lesson. (think in broad terms – ie. Math standards, English Standards, Social Science Standards, Fine Arts Standards or Science Standards) 4.Share with the Group

18. Available Resources My Pyramid for Kids - USDA (K-6) www.mypyramid.com Dairy Council of California (K-12) www.dairycouncilofca.org How to Teach Nutrition to Kids (3-6) Eat Well & Keep Moving (4-5) Planet Health (5-8) http://www.neatsolutions.com

19. Available Resources Power Play (4-5) http://www.cdph.ca.gov/programs/CPNS/Pages/Child rensPowerPlayCampaign.aspx The Power of Choice (6-12) http://www.fns.usda.gov/tn/Resources/power_of_cho ice.html Nutrition Essentials (6-12) http://www.fns.usda.gov/tn/resources/nutritionessent ials.html California Healthy Kids Resource Center www.californiahealthykids.org

20. Where Can I Access the California Health Education Content Standards? California State Board of Education Agenda Item – March 2008 http://www.cde.ca.gov/be/st/ss (free) http://www.cde.ca.gov/re/pn/rc ($15.95 + $5.95 S&H)