FCCLA National Programs Incorporating STAR Events Into the

FCCLA National Programs Incorporating STAR Events Into the Classroom

Where to Start…. CLASS UNIT STANDARDS LEARNING OBJECTIVES National Programs STAR Events strategies Service Learning Instructional

Workshop Objective Discuss progression of Family and Consumer Sciences national standards to competitive events and national programs, and ways to incorporate into the classroom. • Why integrate? • Use STAR Event rubrics and the FCCLA Planning Process as forms of assessments. • Improving public speaking skills and developing presentations with students.

Sample --Nutrition l l Class: Culinary Arts I (Junior Category, Self: the project should concern the individual student’s own nutrition and wellness) Unit: Nutrition and Wellness National Program: Student Body STAR Events: Nutrition and Wellness, Illustrated Talk, Food Innovations, National Programs in Action

Standards/Core Standards and Competencies Standards: 9. 0 Food, Science, Dietetics, and Nutrition Integrate knowledge, skills practices required for careers in food science, food technology, dietetics, and nutrition. 14. 0 Nutrition and Wellness Demonstrate nutrition and wellness practices that enhance individual and family well-being. Core Standards and Competencies: 9. 4 Apply basic concepts of nutrition and nutritional therapy in a variety of settings. 9. 6 Demonstrate food science, dietetics, and nutrition management principles and practices. 14. 3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.

Learning Objectives q q q Name benefits of making healthful food choices. Identify how many daily servings are needed from each food group and appropriate serving size. Explain how they can use recommended nutrient intakes, My Plate, and the Dietary Guidelines for Americans as diet planning resources to meet their daily needs. List tips to use when shopping for fresh and processed foods. Describe suggestions for preparing healthful foods. Apply the Dietary Guidelines for Americans when eating out.

Bulletin Boards Bulletin Board: How Do You Know What a Serving Is? My Plate graphics Food samples in appropriate service sizes, Source of information www. dietriffic. com Bulletin Board: Downsize your portion size 7 ways to downsize your portion size Drink water before your meals Reduce plate size Eat Slowly Don’t Eat from the Package Don’t Eat in front of the television or computer Choose smaller portions Eat nutrient rich foods

Instructional Strategies Journal/Portfolio Electronic or hardcopy format This will help prepare for the Nutrition and Wellness STAR Guidelines Maintain a food/activity journal on Choose. My. Plate. gov Blog(s) to Let’s Move [Michelle Obama’s initiative] Research Statistics Student Survey-local statistics about food choices Sports Nutrition and Exercise Nutrition for Older Adults

Service Learning q q q Have students plan a Wellness Fair for the school and community. Conduct a Nutrition and Wellness Awareness campaign in your school or community. Have students prepare informational posters about My Plate, The Dietary Guidelines for Americans or serving sizes. Have students write articles about a nutrition concern for the school newspaper, parent information sheet or community paper. Have students design a brochure or table tents for local restaurants or to place in shopping bags at a local supermarket.

Service Learning [cont’d] l l Prepare after school snack bags with nutritious choices to pass out as students leave school. – Water, granola, cheese stick, fruit leather. – Staple label with nutritional facts on the bags Work with the cafeteria to introduce a few new healthful food choices. l l l Present demonstrations of cooking techniques that follow the Dietary Guidelines for Americans. Have students prepare low fat, low-sodium, low sugar snacks to use in a taste test with students, staff or community members. Prepare a display of serving sizes for a community event.

Nutrition and Wellness Research – Recommendations for nutrition and wellness using reliable resources… www. choosemyplate. gov l www. letsmove. gov l www. usda. gov l www. fda. gov l www. actionforhealthykids. org l www. strength. org Others may be used, though need to be from reliable sources and documented properly. l

Nutrition and Wellness tracking: Each student will track their current nutritional intake and wellness activity levels for one week (seven consecutive days). q l l www. choosemyplate. gov Create an account Complete the tracking information for both food intake and physical activity for one week. Summarize the week’s tracking for yourself, should be approximately one page or 3 slides of information.

Nutrition and Wellness/FCCLA Planning Process--CONCERNS l Identify Concerns – Outline individual concerns and develop goals for improving your nutrition and wellness plan. This includes health concerns and personal goals.

Nutrition and Wellness/ FCCLA Planning Process—SET A GOAL Develop three to five goals for the project and the steps you suggest to reach these goals. q You should include Choose. My. Plate plan as the basis for your personal goals. q Complete the online form for yourself. q If the subject is outside a healthy weight range, choose the option to move to a healthy weight. q Include a pdf of your results q List resources which you could use such as a meal tracking worksheet. q

Nutrition and Wellness/ FCCLA Planning Process – FORM A PLAN q q Nutrition Plan – Develop one recommended nutrition plan that includes four week’s worth of menus that meet your nutrition needs and goals. – This should include all meals (at home and away from home)snacks that would be consumed by the individual. – The nutrition plan needs to be realistic in regards to your schedule. Wellness Plan – Develop one recommended wellness plan that will meet the needs and help realize your goals. This should be a four week comprehensive plan that includes all aspects of wellness (exercise, sleep, etc. )

Nutrition and Wellness/FCCLA Planning Process – ACT l l Carry out your group or individual plans. Use family and community members advisers, committees, task forces and advisory groups when needed.

Nutrition and Wellness/FCCLA Planning Process– FOLLOW UP l Implementation and Reflection – – Class presentation summarizing your nutrition and wellness plan. Implement the plan and then write a reflection paper (2 pages) about your experience and the results. List ways you would improve your project of plan for future reference. Recognize members and thank people involved with your project.

Your Turn! • As a group, create a potential national program project focusing on an issue relating to a course. • Identify the unit of study to identify the crosswalk of the national program. (Students may also do this at the beginning of the year after giving them a syllabus. You may then create their program of work incorporating the ideas into their syllabus. ) • List several STAR Event project that could be completed with this project idea.

Consider Your Program of Work l l l What projects/activities are already planned (local, district, regional, state, and national events)? Indicate what projects/activities your chapter has been asked to do and make sure on your Program of Work. What projects/activities do you and your students want to do?

Map Out STAR Events q Have students select a state. q Create 2 -3 objectives for the project that would enhance student learning outcomes that connect class content, a FCCLA national program and a STAR Event. q Illustrate your National Program by using drawings, pictures, or 3 dimensional objects to describe your project ideas. q Share maps

Michelle Flinton Director of Education & Leadership Development mflinton@fcclainc. org