Eating more frequent smaller meals has been shown to help reduce calorie intake. But choosing the right foods, portion control and avoiding eating when you are not hungry is also important. The basic do's and don'ts of snacking are given here in this PowerPoint show and matching handouts.
Description
When you need to look your very best now...
Learning objectives & benefits:
Allowing oneself to become too hungry makes stuffing more likely at the next meal. It is important to eat 5 to 6 smaller more frequent meals. But at the same time, excessive snacking and eating when not hungry, especially if the snacks are high-calorie snack type packaged foods, can result in excess body fat stores.
The purpose of this lesson with the eye-catching Toucan is to make consumers aware of the following:
The importance of small meals and snacks
How to differentiate high cal snacks from low-cal, nutritious snacks
Snack success tips
Case study and food log makeover of a consistent meal skipper by Victoria Shanta Retelny, RD, resulted in better eating, more exercise, food log journaling and weight loss from this lesson.
This lesson is part of The 12 Lessons of Wellness and Weight Loss, by Food and Health Communications.
The 12 Lessons can be used for a 3 to 12-month worksite wellness/weight management incentive program to teach a new, timely weight management lesson/skill each month (or week).
You can also use topics individually for wellness programs, health fairs, classes, counseling and more.
All topics support the messages given in the Dietary Guidelines for Americans and MyPlate.
Topics chosen are meant to support today's consumer so they can make better choices in their fast-paced lifestyles.
Specs for CD or Download:
Number of PowerPoint slides with speaker's notes: 30
Number of handout pages with leader guide (PDF): 11
All FHC nutrition education products meet the Dietary Guidelines and MyPlate goals.
Food and Health Communications complies with the HONcode standard for trustworthy health information.
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