Planilla de trabajo

Why DASH?

OBJECTIVES

After completing this lesson, the participants will be able to:

1. List three DASH recommendations that can help lower blood pressure. 2. Explain appropriate serving sizes of foods.

KEY POINTS TO COVER WHEN TEACHING THE LESSON

1. The DASH Eating Plan has been shown to successfully lower blood pressure.

2. Lowering sodium intake is an important part of this eating plan. 3. Fruits, vegetables, low-fat dairy products and whole grain foods are

emphasized in the DASH Eating Plan. MATERIALS AND SUPPLIES NEEDED:

1. Attendance sheet 2. Name tags

3. PowerPoint presentation 4. Projector

5. Wax food models (NASCO) and deck of cards 6. Wall covering for PowerPoint Projection

7. Plain sheets of paper 8. Participant handouts:

Copies of PowerPoint slides

Servings Sizes and Choices, 1600 and 2000 calories DASH Eating Plan Guide

Sample of a food label (to be brought in for next lesson) BEFORE TEACHING THE LESSON:

1. Review lesson overview, DASH Eating Plans and teaching guide. 2. Gather all necessary materials and supplies.

WARM UP:

1. Have participants pick up name tags and sign attendance sheets. 2. Ask if there are questions about the last lesson.

3. Ask if any one used any of the information from the last lesson. 4. Collect One Day Food Record sheets.

PROCEDURES FOR TEACHING THE LESSON:

1. Show the PowerPoint #1, the title of the workshop.

2. Show the PowerPoint #2 Tell the group: “During this hour we will review the recommendations for DASH, D-A-S-H, Dietary Approaches to Stop

Hypertension. We will look at food groups, daily servings, serving sizes and note the examples of foods in the different food groups.

“Research has proven that an eating plan emphasizing using low fat dairy products, fruits, vegetables, whole grains and limited sodium does

decrease blood pressures levels in persons with high blood pressure and those who do not have high blood pressure. This eating plan was found to be particularly effective with African Americans.”

3. Show PowerPoint #3 and repeat the objectives of the lesson.

4. Show the PowerPoint #4 and discuss the information regarding importance of key nutrients in DASH.

5. Show the PowerPoint #5 and pass out copies of the DASH Eating Plan handouts asking participants to insert them in their notebooks. “Let’s review the recommendations that resulted from the DASH study. You have a sheet for 2,000 calories and one for 1,600 calories. In this discussion we will refer to the 2,000-calorie plan. If you are overweight and wish to lose weight you may want to use the 1,600 calorie plan. Regardless of the plan you find best for you, it is important to make changes slowly. Do not try to make all of the changes at once. The number of changes you find you need to make will be determined by your current eating habits. This lesson and the next four lessons will help you to follow DASH. Please look at the DASH Eating Plan and Serving Sizes and Choices.

6. Using the PowerPoint # 6 and the participant’s handout, review all of the information given for grains. Remember the added notes at the bottom of the participant handout. Share food models with the group to understand serving sizes. Continue with a discussion of the vegetable group, using food model to show serving sizes. Ask if there are questions regarding the grains or

vegetable groups.

7. Using the PowerPoint # 7 and the participant’s handout, review all of the information given for the fruit group. Share food models with the group to understand serving sizes. Continue with a discussion of the fat-free or low-fat milk and milk products, using food models to show serving sizes. Ask if there are questions regarding the fruits or milk and milk products. Tell the group

that additional information on milk will be shared in the lesson on Lactose Intolerance.

8. Using the PowerPoint # 8 and the participant’s handout, review all of the information given for lean meats, poultry and fish. It is important to share the information about eggs given in the note on the participant’s handout. Share food models with the group to understand serving sizes, show a deck of cards to represent 3 ounces of meat. Continue with a discussion of nuts, seeds and legumes, using food models to show serving sizes. Ask if there are questions regarding these two groups.

9. Using the PowerPoint # 9 and the participant’s handout, review all of the information given for fats and oils. It is important to share the information about fats and oils given in the note on the participant’s handout. Share food models with the group to understand serving sizes. Continue with a

discussion of sweets and added sugars, using food models to show serving sizes. Ask if there are questions regarding these two groups. Emphasize that sweets and added sugars are not included on the 1,600 calorie eating plan.

10. Show PowerPoint #10 and review lesson. “This concludes the lesson “Why DASH”. Limiting salt and sodium is a very important part of DASH. High blood pressure is decreased more as sodium intake decreases, per the DASH recommendations.

11. Show PowerPoint #11 Next week we will practice writing menus using DASH- Sodium Eating Plan. Please continue to review the DASH Eating Plan during the week.