Baker, Mary Jean

Brand, Jean

Johnson, Evelyn H.

Kelley, Fern S.

English

University of Missouri: MOspace

"Bag of Tricks* *forEFNEP Youth ProgramArchival version -- See extension.missouri.eduPLANNING for YOUTH in Extension'sExpanded Food and Nutrition Education Program- Guide for Programmers -PURPOSEThis series of materials is designed to help youth, 8-12 years old, improve their diets and develop as persons by 'earning to:Use a food guide to select an adequate diet.Tell why they need certain nutrients.Taste new foods in the food groups.Prepare and store foods in each group.Work with parents and peers to improve diets.PARENT INVOLVEMENTIf possible, parents of EFNEP youth should participate in the adult phase of the program. They should also be invited to help the youth group and to attend its special meetings.MATERIALS AND LOCAL NEEDSAdapt the materials to local needs. If materials have already been developed for your State or county, select activities from this series to supplement your own. Use slides or Phono-viewer programs, etc. with the series when appropriate.We recommend youth groups be small (six to 12 members). However, these materials can be used with large groups or with individuals at home.SEQUENCEThese materials will be most effective if used in order from one to 10. If time is short, use numbers one through six, which introduce the food groups and the nutrients. Goals and activities for meetings are arranged in a sequence from simple to complex. They are planned to suit the needs of a beginning group as it develops into a cooperative team. Review and evaluation techniques are built in.Prepared by Dr. Mary Jean Baker in collaboration with Dr. Evelyn H. Johnson, Fern S. Kelley, and Jean Brand, with consultation of a committee of county and State Extension workers.Reproduced for use in Missouri EFNEP Youth Component by Mable J. Grimes University of Missouri Extension Division. Y^ Issued in furtherance of cooperative extension work, acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. Carl N. Scheneman, Vice-President for Extension, Co- L—operative Extension Service, University of Missouri, Columbia, Mo. 65201. The University of Missouri- foucM\°^ Columbia is an equal educational opportunity institution.MP310 November, 1972- 2 -LEADERS. Be sure leaders know what to expect.1. Approximate number of meetings they are to hold.2. Amount of time (including getting ready) involved.3. Help they can receive from you and others. Provide helpers for leaders of groups of eight or more chiIdren.. Teach leaders to teach. Well-trained leaders do a better job and enjoy it more.1. Explain the overall purpose of EFNEP for youth and adults.2. Help leaders understand youth they will teach - develop­ment, needs, and problems.3- Familiarize leaders with policies, guidelines, and resources.4. Introduce the materials - format and examples of related goals, learning activities, and evaluation.5. Show leaders ways to adapt materials to needs.6. Introduce each "lesson". Teach skills if necessary. Suggest Guides 6, 8, and 10 be used for two meetings each. Discourage leaders from lecturing or reading the Leader's Guide to children. "7. Stress the importance of being prepared for meetings. Getting ready is time consuming but important.8. Emphasize using equipment similar to that used at home. Members are more likely to prepare suggested foods at home if they cook them at the meetings.. Establish a system for frequent communication between you and leaders.. Help leaders get supplies. They will need many pictures of food.- You might get them from old magazines donated by a church or civic club. These same clubs might collect the old shirts needed. Each youth group needs a wall-sized copy of a food guide and a diagram of a kernel of wheat. (See Resource List). You may need to teach leaders general games and songs for youth.. Plan to honor volunteer leaders.- 3 -FORMAT OF MATERIALS. Leader's Guide - Each guide includes these features:Getting Ready, to help leaders plan the meeting.Purpose of Meeting, stated as objectives that tell what children are to learn to do.A Suggested Pl an, with needed supplies listed near the directions for activities.What Have They Learned? and Thinking It Over, to help leaders evaluate progress and to encourage them.Other Act iv i t i es, to use for additional meetings or to substitute for some in the suggested plan. Most of these activities can be used out of sequence. However, an innovative leader might base a series for older youth on one subject (e.g. Fun with Science) because activities within subjects are arranged in learning sequences.• ^un Sheet - Each child should have one to use and take home. The Fun Sheet has suggestions for applying learning at home.. Bag of Tricks - A collection of activities. The purpose is stated on each. If you add games, songs, etc. to the Bag, print the purpose of each. This will help leaders use them to teach rather than to fill up time.EVALUATIONBoth leaders and members should evaluate progress. The materials suggest various games to play to see what children have learned. The "cafeteria" in Meetings 1 and 6 is to test ability to select a food from each food group.You might also use some of the following techniques not suggested in the mater ials.Food reca11s of children or parents before and after the series are the most valid method of judging change in diet. However, a recall may be misleading if it does not reflect typical diet. Sometimes children feel threatened by recalls used too early in a series.Rating scales on which children show how much they like certain nutritious foods, are useful when given both early and late in a ser ies.Observing chiIdren from time to time will show change of behavior. Encourage leaders to jot down changes as they see them.Comments from parents can help you determine how learning is being applied at home.- 4 -RESOURCE LIST(Check with your State Office for these resource materials if needed.)USDAFNS-13, Daily Food Guide, poster 22" x 28" How Food Affects You, flipchartPhono-viewer Programs (Extension Service) related to lesson topics:2. You are What You Eat - Key # 2 - Mighty Milk Nutrients3. 4-4~3~2 Way - Breakfast # 7 - Milky Ways4. Food for Teens - Snacks # 1 - Super Snacksthat Count6. Getting to Know Fruits and # 3 - Vitamin C for You and MeVegetables - Serving # 6 - Eat Your Way to Vitamin AFruits and VegetablesGreen Giant Company, Office Services Building, LeSeur, Minnesota 56058"Vegetable Treasure" filmstrip kit.Kansas Wheat Commission, 1021 North Main Street, Hutchinson, Kansas 67501"A Kernel of Wheat", 18" x 22" wall posterNational Dairy Council, 111 North Canal Street, Chicago, Illinois 60606Food ModelsFood Value Comparison CardsFilms, Slides, and Pictures(Trade names are mentioned here only to help you know available publications. The U.S. Department of Agriculture does not endorse one product over another.)- 5 -BEHAVIORAL OBJECTIVES FOR THE SERIES OF 4-H EFNEP YOUTH LEAFLETSTitle Nutrition Objectives Personal ObjectivesAt the meetings you can help youth learn to:Super Snacks Describe health or a healthy Feel that you care about them,person. Listen to directions and toName different things that each other,affect health.Eat nutritious snacks.Mighty Milk Name 2 nutrients in milk and Feel they can do worthwhilea reason they need each. things.Recognize products made from Enjoy eating together,milk.Remember the number of serv- ings recommended from the Milk Group.Vitamin C forYou and MeName some Vitamin C foods. Feel that you respect them.Tell one reason why they See themselves as part of localneed Vitamin C. and larger communities.Remember the number of servings recommended from the Fruit and Vegetable Group.Meet the Meat GroupName foods included in the Recognize some of their abili-Meat Group. ties and qualities.Name 2 nutrients in meat Appreciate the work of someand a reason each is people in the community,important.Tel 1 whether foods in this group come from animals or pl ants.Remember the number of servings recommended from the Meat Group.Bring inBreads andCerea1sName foods in the Bread and Express themselves.Cereal Group. Appreciate the work of com-Name 2 nutrients in foods munity helpers,of this group and a reason each is important.Look for HenrichedH or name of whole-grain ingredient on labels of foods made from grains.Remember the number of serv- ings recommended from this group.- 6 -Title Nutrition Objectives Personal ObjectivesEat Your Way To Vitamin AName Vitamin A foods. Feel proud of what they haveTel 1 one reason why they learned.need Vitamin A. Decide how they will use whatShow how much fruit or they have learned to helpvegetable counts as one themselves and their families,serving from the Fruitand Vegetable Group.Milky Ways Name 4 nutrients in milk Recognize and respect likenessesand one reason they need and differences in the wayeach. they grow.Show how much food counts Help get breakfast at home,as one serving in the Milk Group.Meat and More Name 4 nutrients found in Respect different likes andthe Meat Group and one abilities among themselvesreason they need each. and others.Recognize they should eat Plan and do a special projectsome proteins from together.animals with proteins from plants.Show how much food counts as one serving from the Meat Group.Amazing Ways with GrainsName 4 nutrients in the Give sincere compliments.Bread and Cereal Group and one reason they need each.Show how much food counts as one serving from the Bread and Cereal Group.Get It All TogetherUse the Food Guide to judge Be proud of their progress.what they eat. Thank someone who has workedPlan meals that are in the community.nutritious, economical, Work together to plan a party,and look and taste good.- 7 -o 5CDO 0)

"Bag of tricks" for EFNEP youth program

https://mospace.umsystem.edu/xmlui/bitstream/10355/94961/1/MP0310-1972.pdf

"Bag of tricks" for EFNEP youth program

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