STAY ON TRACK WITH LOW FAT SNACKS

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

2. The students will identify

the information that can be
found on a food label.
Cognitive domain knowledge

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. The students will evaluate a

snack food using the food
label on the package to
determine the fat content.
Cognitive domain evaluation

4. The students will practice

preparing a healthy, low fat
recipe.
Psychomotor domain guided
response

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.

3. Students will be broken up

into groups of 3. The
instructor will have a bag of
popular snack foods (chips,
candy bars, donuts, granola
bars, etc.) Each group will
pick a leader who will reach
into the bag and pick a food
item without looking at what
it is. Groups will receive a
Reading Nutrition Labels
worksheet and work
cooperatively to complete it.
Upon completion, each group
will present their findings to
the group and the instructor
will ask which snack they
think is the healthiest and
why. (20 minutes)
4. Each student will be given
his or her own ingredients to
make hummus and turkey
pinwheel sandwiches. The
instructor will demonstrate
how to prepare this simple
recipe and the students will
follow along step by step,
emulating what the instructor
does until they each have
their own finished product.
Students will be able to taste
what they made once they are
finished and the instructor
will give each student a copy
of the recipe to keep.
(15 minutes)

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

1 large container of hummus

2 packages of sliced turkey
2 jars of roasted red peppers (thinly sliced)
1 bag of baby spinach
Summary:
Fat is a macronutrient that is essential for many important functions of the body. Not only is it a
source of energy, it also supports cell growth, protects the bodys organs, helps with nutrient
absorption, and provides the body with insulation. There are four types of fat in the foods that we
eat. These include monounsaturated, polyunsaturated, saturated and trans fats. Monounsaturated
and polyunsaturated fats are typically derived from plants and tend to have a liquid consistency
at room temperature. These fats are commonly referred to as good fats and can have positive
health effects when consumed in moderation. Saturated and trans fats, or bad fats, are either
derived from animal sources or are manmade. These fats are usually solid at room temperature
and their consumption can lead to several health problems, including high cholesterol,
cardiovascular disease, stroke, obesity, and more. While all fats provide 9 calories per gram, they
do not all have the same effect on heart health. The Dietary Guidelines for Americans 2010
recommend that adults ages 19 years and older should obtain 20-35% of their calories from fat;
however, less than 10% of calories should come from saturated fat and less than 1% should come
from trans fatty acids.
Aim to replace saturated fats with monounsaturated or polyunsaturated fats whenever possible.
For example, rather than cooking with butter, a solid saturated fat, cook with olive oil, a liquid
monounsaturated fat that can improve blood cholesterol levels and decrease the risk of heart
disease. Other great sources of mono and polyunsaturated fats include nuts, avocado, flaxseed,
peanut butter, and fish such as salmon, mackerel and trout.
Evaluation:
During the recipe demonstration activity, the instructor will observe the students ability to
successfully prepare the pinwheels. Upon completion of the lesson, the instructor will provide
the students with an exit slip to fill out at the completion of the lesson in order to gauge the level
of understanding regarding the information presented on nutrition fact labels and the types of
fats.