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Nutrition 510

SDSU Rupp

WIC CLASS EVALUATION FOR

Knowledge of Work / Job Skill Level / Volume of Acceptable Work Clsssroom Education Skills

/ euility of Work

1.

Communicates all technical information accurately and responds to questions accurately.

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2.
3.

4. 5. 6. 7. 8. 9.

Brings focus back to the promoted behavior when "inaccurate" information is raised. Acknowledges when questions were beyond his&er technical know
Completes all areas of the lesson plan. Has all materials (visuals, notes, props, etc.) reaclj and organized Defines clearly the topic to be discussed.

Helps arange participants to assure dialogue with each other (semi-circle Circulates around the room to clarifr, halp and

Uses open-ended questions to probe ana encouruge

active discussion.
10. Speaks loudly and clearly. 11. Shows all visual aids included in the laarrung session and assures that all participants can see
12. Uses all teaching techniques/facilitation skills as written in lesson plan (reading stories, activities). 13. Reviews the leaming agreement. 14. Provides praise/affirmation to the participants 15. Demonstrates respect for the partiiipants. 16. Helps participants feel at ease with participating. 17. Attempts to create dialogue and/or

limit lectrne

tr'or numbers 1-13:

12

Ys : Superior Ys : Good Ys : Marginal < 5 Ys : Not.s,atisfaptory

9-11 5-8

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Nutrition 510

- SDSU

Rupp

WIC CLASS EVALUATION FOR

TASK EXPECTATION Knowledge of Work / Job Skill Level Work / Volume of Acceptable lVork

/ Quality of

l. 2. 3. 4. 5. 6. 7. 8. 9.
1

Communicates all technical information accurately and responds to questions accurately.

Brings focus back to the piomoted behavior when "inaccurate" inforrnation is raised. Acknowledges when questions were beyond
his/her technical Completes all areas of the lesson plan. Has all materials (visuals, notes, props, etc.) ready

Defines clearly the topic to be discussed.

Helps arange participants to assure dialogue with each other (semi-circle Circulates around the room to clariff, help and encourage groups.
Uses open-ended questions to probe and encourage

active discussion.
10. Speaks loudly and clearly. 1. Shows all visual aids included in the learning session and assures that all participants can see

visuals.
12. Uses all teaching techniques/facilitation skills as written in lesson plan (reading stories, activities). 13. Reviews the leaming agreement. 14. Provides praise/affirmation to the participants. 15. Demonstrates respect for the participants. 16. Helps participants feel at ease with participating. 17. Attempts to create dialogue and/or

limit lecture

For numbers 1-13:

: Good 5-8 Ys : Marginal < 5 Ys : Not satisfactory

9-11

12

Ys :
Ys

Superior

c-tDate

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Welcome!
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Here are a few Please:
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Our topic today is

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friendly reminders.

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Feelcomfortable leavingthe room

you ot your children need to use the restroom - you may return at any time.

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Turn off or silence your cell phones as a courtesy to others.

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Knowthatwe appreciateyour participation in our discussion and encourage you to ask guestlons/ Knowthatour groupdiscussion
will take about 30 minutes.

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a partner,

yourself and :i:r*: How did you learn about good nutrition in school or at home?

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What is MyPlate

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MyPlate video

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Whot questions do you have obout MyPlote?

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The 5 Food Groups in MyPlate are:

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Fruits

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Let's drscuss them in a linle more delail

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This side of our pamphlet gives us examples of the foods in each group.

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Whot questions ot comments do you hove oboutthese foods?

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The other side gives us recommendations about each food group.

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Whot questions or comments do you hove obout these recommendations?

Here is a "real life" example of MyPlate

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Whot do you think ol MyPlate as a woy to tedch our childrcn good nutfition?

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Addsideoffruitfor

dessert

. Substitute salad or vegetables for fries or add more veBgies to burger

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Use whole wheat bun Have turkey or veggie

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Add cheese or a glass of

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Add more veggies for

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topping or on side

Usecornorwholewheat tortilla
Use beans or meat for protein, but watch portion size

Cheese on taco can

substitute for milk

Whole wheat pizza crust

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Nowitisourturnto

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CREATE a PLATE

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write or draw a meal on your blank MvPlate that includes foods from the 5 food grouos that your familv would like.
Who will shore the meol they planned?

What exomple of o MyPlate breokfast can you think of?

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3/2212013
Thank you for pa*icipating in WIC today!
Before we leave, please let me remind you about:

Today

re Ellted ahrt MyPlate:

. wurur.choosemwlate.Eouwebsite e . Website: www.sandiegowic.ong aqgl'Aa _ . Facebookpag. U|IC . SDG&Edi..scountprogram Olscount prog ' Su{J&t ffiiffi . Tell-a-Friend program ask you : Whof quesiions do yw fuve futt yer ltflC
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History of Food Guides in the United States Foods in the 5 Food Groups Compared and Created some Healtlry Plates, cherJrs orslrcppirg jbr WC,fbo&? and offer you a calendar with ilfiyPilate mmple

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