Eat HEALTHY!

Be ACTIVE!Eva Yuen

OHSU Dietetic InternNovember 12, 2007

Project Goal

To reduce childhood obesity by increasing elementary students and their parent’s consumption of nutritious food and increasing daily physical activity.

GRAINSVEGETABLE

SFRUITS OILS MILK

MEAT & BEANS

Program Reasoning The incidence of childhood obesity is rapidly rising

throughout the world • In US: 25% are overweight, 11% are obese

Causes of obesity• An increase in caloric and fat intake• Reduced physical activity • Environmental factors• Lifestyle preferences• Culture environment

Objective #1

Reduce the prevalence of obesity by 15% among children participating in the program

Activity:• Nutrition lessons to parents and children

• Introduction to Nutrition• Concept of energy balance• Introduction to food pyramid• Importance of essential nutrients• Epidemic of obesity• Prevention of obesity• Consumption of healthy snack• Importance of physical activity• Limitation of TV viewing

Objective #2 Improve the fitness level of 50% of the children to

have a normal resting heart rate (<70 bpm)

Activity:• Physical education

• Aerobics• Stretch training• Weight bearing exercise

Objective #3 Reduce the fat intake to less than 25% of total

calories in the school lunch offerings for students

Activity:• 3 days food record• Grocery shopping project

Methods and Design Target: Students and parents at Cesar E. Chavez

Elementary School, Eugene, OR Duration: 9 months (an academic year) Staff

Position # Needed

Description Qualifications

Project Director

1 Oversees project Prior school nutrition project planning

Dietitian 2 Nutrition lessonsHealthy lunch menuData analysis

Prior food service, nutrition education, public health, data analysis, RD

Athletic Teacher

1 Physical education Prior physical education

Methods and Evaluation

Beginning of the program• Measure BMI, body composition, and resting heart rate• Food frequency questionnaire and 3 days food record

Provide 2 nutrition lessons every month• Quizzes and mini projects will be assigned• Evaluation after each nutrition topic has been taught

Provide 3 physical education lessons every week Food frequency questionnaire and 3 days food record

Methods and Evaluation (continued)

End of the program

• Final project: grocery shopping + healthy meals plan• Measure BMI, body composition, and resting heart rate• Food frequency questionnaire and 3 days food record• Program evaluation

THANK YOU!