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The SAISD Physical Education/Health Department and Food and Child Nutrition Services received funding from the Carol White Physical Education Program (PEP) Grant to promote health, wellness, nutrition and exercise in our secondary schools.

The SAISD Department of Food and Child Nutrition Services is committed to teaching students about nutrition through the PEP Grant. Our role in this program is to provide students with a “hands-on approach” curriculum that increases awareness, knowledge and activities that educate students on the importance of taking care of their bodies in the prevention of obesity and chronic disease.

8 week curriculum topics include:

Lesson 1: Body Image
This lesson will discuss body image and different body types. Students will understand various cultural, social and media perceptions on “body type” and how it affects adolescents over time.

Lesson 2: Eating Disorders - Building Better Bones with Calcium and Exercise
Students will be able to discuss the relationship between body image and eating disorders and will also be able to describe the type of individual who is most at risk by listing symptoms and health dangers. This lesson will also cover the increased risk of osteoporosis secondary to eating disorders.

Lesson 3: Carbohydrate, Fats, and Proteins
Students will be able to define the term nutrition, and will be able to explain the functions and list the sources of carbohydrates, fats, and protein. They will also learn the relationship of these nutrients with diabetes, heart disease, high cholesterol and blood pressure.

Lesson 4: Vitamins, Minerals, and Water
Students will learn the function of vitamins, minerals, and water in the body. This lesson will also focus on sodium intake and how it affects health. Think Your Drink.

Lesson 5: Eating Well – Helping vs. Serving
In this lesson, students will be able to recognize and determine a serving size by using everyday items in their environment for size comparison. They will be exposed to the Food Guide Pyramid to help them plan a nutritious diet based on the recommended serving sizes for each food group. Students will also see how this relates to the development of obesity.

Lesson 6: Exercise and Fitness
This lesson will help students understand the benefits of being fit. They will be able to describe the five health-related components of physical fitness for all ages and abilities. Relationships between exercise and mental health will also be expressed.

Lesson 7: Fad Diets and Supplements
This lesson will increase the students’ knowledge of “fad” diets and supplements and how the ingredients function in the body. The lesson will focus making good choices and decisions based on knowing the side effects of popular sport supplements and fad diets.

Lesson 8: Obesity Prevention
Students will demonstrate the amount of fat present in popular fast food meals. With the use of nutrition label printouts from a local fast food chain and shortening and measuring spoons, the students will be able to scoop out a calculated amount of fat found in their favorite meal from that particular restaurant. Almost every experiment performed proved to be a real eye-opener for most students.

Pre/Post-Nutrition Knowledge- Pre/Post dietary recalls will be collected.

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