Foods that have

powerfulHealth

benefits! 2

Why Teach Super Foods?

• Developmentally appropriate • Engaging and student directed• Saves on Food Budget• Based on National Standards• Effects behavior change• Simple grading rubric

Superfoods are Nutritional Powerhouse

Foods• They are loaded with phytonutrients

that are nonvitamin, nonmineral components in food that provide health benefits.

• They are proven to help prevent and reverse aging, cardiovascular disease, type II diabetes, hypertension, certain cancers, dementia, and extend your health span.

BROUGHT TO YOU BY LESLIE DEAKINS FEDERAL WAY SD AND VALERIE BARABE PUYALLUP SD

INTRODUCING THE SUPERFOODS

Broccoli

• One of the most powerful foods in one’s dietary arsenal

against cancer!

Beans•Low-fat

protein•Fiber•B Vitamins• Iron•Phytonutrient

s

Blueberries•One of the 3

major super•Superfoods!•One of the

foods highest in antioxidants

Oats•It can lower

serum cholesterol

levels, especially

LDL

ORANG

ES

•Americas 1st health

food!

Pumpkin• One of the

most nutritionally valuable foods we have

• Not a vegetable, but a fruit

WILD SALMON• Hasn’t

been included in our diets like it should be

• Rich in Omega-3 fatty acids

Soy• Inexpensive source

of protein• Vitamin Rich• Lots of fiber• Plant source of

omega-3 fatty acids• Offers a wealth of

phytonutrients

Spinach•We have more information on spinach than any other potential candidate of nutrient health benefits

TEA• Cheap• No calories• Relaxation• Tastes good• Lowers blood

pressure• Reduces

Cancer

Tomatoes

• Excellent source of lycopene, that helps prevent

cancer, raises the SPF factor of your skin,

helps prevent blindness

Turkey

• One of the leanest protein sources

• Inexpensive• Lower in

saturated fat than chicken

Walnuts

Eating a handful of

these a day may reduce

your chance of having a heart attack by as

much as 51%

Yogurt• Contributes to

the balance of microorganisms in the body

• Digestible form of milk products that provide calcium

Avocados• One of the most

nutritionally-dense fruits per gram

• Improves body’s ability to absorb nutrients

Cinnamon• Cinnamon

functions as a “brain boost” Encourages cognitive ability

• Is a glucose moderator and is antibacterial

Dark

Chocolate

Has more flavonols

than apples,

cherries, red wine,

and tea

Extra Virgin Olive Oil

• Reduces the risk for breast/ colon cancer

• Lowers blood pressure

• Improves cardiovascular health

• Good source of vitamin E

Garlic• It is a anti-

inflammatory and has antiviral properties

• Has been used to treat stroke, cancer, immune disorders, arthritis, and cerebral aging

Honey• Treatment for

respiratory

diseases, skin

ulcers, wounds,

urinary diseases,

and dandruff

• Darker the

honey, higher

levels of

antioxidants

Kiwi• Helps prevent

asthma, osteoarthritis

and colon cancer

• Reduces the risk

of stroke, cancer, and

heart disease

Onions• Reduce risk of

heart disease by 20%

• Lowers risk of cancers of the lungs, brain, stomach and esophagus

Pomegranates• They have 2 to

3 times the antioxidant

power of equal amounts of green tea or

red wine!

Apples• Have been proven

to be potent weapons against cancer, heart disease, asthma, and type II diabetes compared with other fruits and vegetables

SuperFoods Project• Select a SuperFood that you want to become

more knowledgeable about and sign up to reserve it

• Prepare a lesson about the food and its benefits

• Power Point or Poster Visuals Required• Find a recipe or sample of the food that you

can prepare in 5 minutes or less of class time• Teach lesson and share sample of the food

(10 minute max)• Use presentation rubric as a guide. • Presentations will be next week on_________

Assessment for all presentations

• What is the Superfood? What do we know about the history of the food?

• What are the nutritional and/or health benefits of the food?

• How much do you need? Are there any “side kicks?”

• How can you incorporate the food in your diet?

• What are other interesting facts about this particular Superfood?

SuperFoodsSuperFoods HealthStyleStephen Pratt, M.D., and Kathy Matthews