As the EAT program is winding down, describe the extent of your personal health goal and strategies you will use for yourself to maintain the role of consuming healthily in the ongoing future.My personal health goal I set for myself was to eat a more balance meal which consist of all 5 of the food groups. I think I somewhat accomplished it because I have learned to make meals with more varieties like different veggies and grains. I think I still need to work on my sugar intake because I am told that I consume to many sweets. I'll probably maintain this goal by thinking before I prepare something instead of making something because it's the easiest option. I also make my lunch the night ahead to give more time to prepare so I don't die of exhaustion in the morning. I'll probably limit myself to 1 ice cream bar a day instead of 3 Our ProgramYAY it is the last session of EAT at Cottage Crew. This weeks recipe was extra fun because e got to make a desert dish. We made crepes with ice cream and pineapples. The game we started with was hot potato where the person holding to ball must name a healthy food that we have used in this program. It went super good because they all enjoyed it and there was an elimination aspect to it. After the game ended we split them up into 3 groups (making crepes, making ice cream and cutting the pineapple) At my group we made to ice cream which was pretty cool because all we needed were a few simple ingredients and a bag of ice with some salt. The preparing part went really well because all the kids wanted their turn at shaking to bags of ice cream. After the ice cream harden we split it up into individual bowls. That was when we realized that one of the bags was quite salty. Although it didn't quite work, when I asked one of the kids what his favorite part was he said the part where they got to shake to bags of ice cream. At the end we asked what their favorite recipe was and they all had their individual favorites. Overall I think that the EAT program was a pretty good success and has taught the kids some useful skills.
0 Comments
During this EAT session it was a little different because we actually used a recipe that the other groups made a while back. During this session we made veggie boats with egg salad because we missed that session due to our program landing on a holiday. The game we played was pictionary which Carrie and I led while Kelly prepared the eggs and it went really well as the kids were really into it and wanted their turns to draw. After that we split them into 2 groups where we had to scoop out/hollow the insides of the vegetables while the other group prepared the egg salad. Although some of the vegetables were a little mushy most of them tried it. There was one kid who did not enjoy the egg salad but continued on with eating the vegetable on their own.
How has your healthy goal setting changed or influenced you in how you plan or lead each EAT session?My healthy goal was to eat a more balanced meal which includes all 5 of the food groups. I think it has affected the way I lead activities because the number one question I ask the kids in my group each time is "what food group each of the foods we're preparing are in? " I also encourage the kids to pick at least 2 different varieties of the snack that we have prepared. Our ProgramFor this program the snack we made was a healthy smoothies which contained a wide range of different ingredients. At the beginning of our program the game we played was a food edition hangman game where they had to guess the different ingredients we were going to use in the recipe. After that we tried a new way of splitting the participants into groups. We decided to let the kids pick folded pieces of paper which had a number written on it. Each number would coordinate the table they would be at. At my group I had 5 kids and I decided that the most efficient way of pick the ingredients they wanted in their smoothie was for each of them to pick one fruit. In the end we used all the ingredients except the almond milk. The participants first each prepared one fruit each and cut them into equal cubes and then took turns blending it all. A question i asked was which fruit they could taste the most and their response was either the banana or the kiwi fruits.
Share one EAT experience that has made a lasting effect on you.I think one EAT experience that I've learned is that the choice of healthy eating are based on decisions that we make for yourself. For example my first instinct is no longer to grab a bag of chips when I'm hungry but rather to cut up a piece of fruit and it's equally as appetizing. I have also noticed that I can naturally interact with a small group of kids because the kids actually answer the questions you ask them when they are in a smaller group. Our ProgramDuring session #5 of EAT at Cottage Crew there were a total of 11 participants and 8 of them were willing to fully participate. Although 3 of the 11 participants chose to do other things they all tried the final dish in the end. At the beginning of the session we decided that we would like to change it up a little and start with preparing the food then move into the activity and game. We divided the group into 3 stations which were all cutting different fruits. At my station I had 2 boys and we were cutting and peeling the softer stuff like bananas, oranges and de-vineing the grapes. It a went well because all 3 of the groups actually finished at about the same time and we were able to move straight into mixing everything. We decided to mix all the ingredients together first then serve it so that every person would get every fruit. After we finished eating we directed the kids in into a circle and went around the circle to talk about if their family had any food traditions. SURPRISINGLY many of them gave pretty unique dishes ranging from many Filipino dishes to sweet and sour chicken. After we were done with that we just played 'move your butt' (food edition) until the session ended. In the game we were surprised to see that some of the kids used examples from the recipe we had just made.
What strategy could be used to find out if the food skills/techniques we teach them are being used in their daily life?I think the easiest way to find out if they have been using the techniques learned in the EAT sessions is to ask them questions in a group dynamic or one-on-one. I think the one-on-one will be better because some of the participants are a little shy so with that one-on-one time they will really feel more comfortable to open up more. Questions to ask: -Have you done any cooking lately? -What's your favorite activity to do in the kitchen? -Do you like cooking with your family? Our ProgramDuring this Cottage Crew session we did a food group activity where the participants had to draw a triangle and then divide it up int 4 different sections. afterward they would name the 4 food groups (fruits and veggies, grains, dairy, meats and alt.) and give a couple examples for each food group. Following the activity we advised them to wash their hands and proceeded to split them into 3 groups/station. the stations were 2 cutting stations and a spreading and can opening/draining station. the participants in my stations (spreading cream cheese) really enjoyed it because it was simple whilst also being interactive. The goal for that station was to spread the cream cheese close to the middle and make sure there would be enough for all of the tortilla wraps.
What was your favorite quote from one of the participants?On the second day of the E.A.T. program at Cottage Crew we made veggie wraps. We decided that putting them into groups was a better way of connecting one-on-one. The groups we had were grating cheese, cutting veggies and spinning the lettuce. At the beginning I had briefly done a demo on how to properly grate the cheese without the harm of cutting themselves. I made sure to say that you should always keep your fingers about 2 cm away from the edge of the grater. At my station (grating cheese) there was a little accident where on of the participants scraped the side of the finger on the grater. Although she had to get a band aid, she returned ready to try it again. At the beginning one kids was a little skeptical of having to eat the lettuce and cold cuts saying "I hardly eat chicken and lettuce but I'll try it". Yaaayyy!! In the end he ended up trying all the foods but had leftovers on his plate. Sad.
Phase 2 of the E.A.T. program has begun on Monday at Cottage Crew!! YAY!! There were a total of 14 children at Cottage Crew and 3 Leaders. We made spinach dip and I think the kids really enjoyed it. Although they were like 'ew' at the beginning they came back for seconds and thirds for more. We learned that we need more activities for the kids to help with like washing vegetables and measuring ingredients.
My goal was to eat a more balanced diet which would consist of the 5 main food groups. I have learned a way to better achieve this goal. I have realized that preparing your meals beforehand really benefits your eating choices. For example, today I prepared all my snacks and meals for tomorrow beforehand so I am not as rushed in the morning. When I am rushed to pack the most convenient food which is usually not as healthy.
Today my balanced diet included a grilled cheese sandwich for breakfast (grain) and fried rice with vegetables for lunch. For dinner I ate spaghetti with a side of sweet potatoes/yams with chicken wings. As a snack I ate 1 whole orange and ate some tofu desert.
|
Britney LiI play badminton every Saturday for 4 hours. I like Shawn Mendes A LOT. Archives
March 2016
Categories |