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California Health Education Content Standards Adopted – March 12, 2008

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. Purpose of Health Education Content Standards .

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California Health Education Content Standards Adopted – March 12, 2008

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  1. California Health Education Content StandardsAdopted – 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!

  5. Content Grade Level Assignment

  6. Iron Chef – Table Group Activity • Use 8 ingredients (no alternates, use all eight) • Decide what to make • Name your creation • Write down the recipe Flour Cinnamon Salt Eggs Oil Sugar Carrots Baking 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

  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 • Present the importance of the skill, and present the steps to complete the skill. • Model the Skill. • Guided Practice. • Independent Practice. • Apply, Feedback, and Reinforcement.

  13. Interrelationship of Concept and Skills

  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 • 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). • 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) • 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/ChildrensPowerPlayCampaign.aspx The Power of Choice (6-12) http://www.fns.usda.gov/tn/Resources/power_of_choice.html Nutrition Essentials (6-12) http://www.fns.usda.gov/tn/resources/nutritionessentials.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)

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