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Behavioral Objectives
After the session participants will be able to:
l . Identify how many cups of fruits and vegetables they need each day for good health.
2. Identify how much is a cup of fruits and vegetables.
3. Name three personal health benefits of eating fruits and vegetables.
4. Use the Fruit and Vegetable Scorecard handout to track their progress toward meeting the
recommended cups of fruits and vegetables.
Primary handouts: Recommended Cups of Fruits and Vegetables for Adults CDPH; Whats in
a Cup? CDPH; Fruits and Vegetables Scorecard CDPH; My Meal Plan CDPH (optional);
Energize Your Body with Fruits and Vegetables! Poster CDPH
Optional: Expansion Idea: My Meal Plan (Optional)
Preparation:
Warm-up Activity
1. Introduce yourself and share with participants that you will be discussing the recommendations
for fruits and vegetables today.
2. Ask participants if they have heard about the recommendation to make half your plate fruits and
vegetables. Explain that this lesson will give them more specifics on this idea. Explain the
objectives for the lesson.
3. Have participants pair up and answer the question, What are your favorite fruits and
vegetables?
1. Distribute the Recommended Cups of Fruits and Vegetables for Adults handout.
Review the handout with the class. Explain that adults should eat 3 to 6 cups of fruits and
vegetables every day for good health, and that the amounts depend on their age, sex and physical
activity level. For example, a 30-year-old woman who is moderately active for 30 to 60 minutes
each day should eat 2 cups of fruits an 2 cups of vegetables every day.
Demonstrate how to measure a variety of fresh, frozen, canned, or dried fruits and
vegetables using measuring cups and cupped hands.
Buy produce samples, or ask your local grocery store or farmers market to donate them.
Remember to handle food safely. To learn more about food safety, visit www.foodsafety.gov.
Use recipes and tips from various NEOPB cookbooks, as appropriate.
1. Ask participants what questions they have about fruits and vegetables and how to plan healthier
meals with more fruits and vegetables. Answer any questions. Refer participants to the
ChoosMyPlate.gov website for more resources and tips.
2. Do a class evaluation as a group, asking participants to respond to the following questions:
Thank participants for attending class today and learning more about fruits and vegetables to help
them plan healthy meals for their families.
Expansion Idea: Planning Meals and Snacks with Fruits and Vegetables
Distribute the My Meal Plan handout. Have participants plan a days worth of meals, snacks, and
desserts using their recommended amount of fruits and vegetables as a guide. Ask them to share their
meal and snack ideas with the group. Refer participants to www. CAChampionsforChange.net for
healthy recipes and lifestyle tips.
References:
1. Official USDA Food Plans: Cost of Food at Home at Four Levels, U.S. Average, May 2016,
Family of 4 Couple Food Category Sources of Added Sugars in the US Population Ages 2
Years & Older, 2015-2020 Dietary Guidelines for Americans, Chapter 2, Figure 2-10, pg. 55;
2. Food Category Sources of Sodium in the US Population, 2015-2020 Dietary Guidelines for
Americans, Chapter 2, Figure 2-14, pg. 59;
https:Thealth.gov/dietaryeuidelines!2015/guidelines!chapter-2
3. Food Category Sources of Saturated Fat in the US Population, 2015-2020 Dietary Guidelines
for Americans, Chapter 2, Figure 2-12, pg. 57;
https:!/ealth.gov/dietaryguidelines/2015.Quidelines/chapter-2/