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Course: Health Sciences – Nutrition & Dietetics – Community Practicum – Preparing PowerPoint Presentation for “Healthy Eating on a Budget” using Lesson Planning Please help to produce contents/texts for PowerPoint Presentation for “Healthy Eating on a Budget” using Lesson Planning and following below said mentioned resources i.e. Resource: 1-Assignment Overview, Resource: 2-Recipe, Resource: 3-Lesson Plan Template, and Resource: 4-Sample Slide#1 to 27 for preparing PowerPoint Presentation using above said resources & recipe Resources: Resource: 1-Assignment Overview:- Assignment: Healthy Eating on a Budget Presentation Site-Rotation 1 : BCC Dietetics Lab, 978 South Pkwy, Salem, TN 98899 Preceptor: Jansi Rani Assignment Overview: This assignment involves creating, preparing, and delivering a health education presentation on June 25th to T3 students (new to college) as part of a student wellness initiative. The topic is “Healthy Eating on a Budget.” The assignment includes the creation of a PowerPoint presentation (approx. 20 minutes), the preparation of snacks, and a hands-on activity to engage the students. We will present three 45-minute sessions on this topic, including a short lesson, and an activity. Students will be guided on how to plan meals and snacks using affordable ingredients and how to make the most of campus resources, including the campus food pantry. Incorporating the Campus Food Pantry During preparation for this assignment, a visit was made to the campus food pantry, guided by Jansi Rani. The pantry is a valuable resource for BCC students, particularly those who are unprepared or unable to make meals due to time, financial, or other constraints. It offers an accessible solution to promote student nutrition and food security. Students can walk in and select items at no cost. Food items are categorized using a color-coded system: Green: Healthier options (lower in saturated fat, sodium, and added sugars) Yellow: Moderate nutritional value Red: Limited nutritional value, intended for occasional consumption Available items include: Grab-and-go snacks like snack bars, apple crisps, smoothies, pretzels, sugar cookies, and Doritos Microwaveable meals and instant foods (requiring hot water) Shelf-stable pantry items such as canned beans, rice, pasta, and sauces This assignment will encourage students to explore these pantry options and learn how to use them to create balanced meals and snacks. The pantry resources will be incorporated into meal planning discussions. Emphasis will be placed on using “green” and “yellow” options for building a nutritious plate. Presentation Elements: Ice Breaker (5 min) Engage students with a fun question related to food habits or favorite snacks. Lesson (15-20 min) Topics include: Food groups and balanced nutrition What makes a meal or snack healthy Basic meal planning Smart grocery shopping strategies (e.g., shopping the perimeter of the store) Using the food pantry effectively Activity (15-20 min) Students plan a meal and snack using either pantry items or budget-friendly store options Review (5 min) Wrap up with key takeaways Lunch 1 Hearty Lentil Rice Bowl with Veggies & Peaches Ingredients: Microwaveable brown rice – 1 pack; Madras Lentils – 1 pack; Mixed Vegetables – 1 can; Peaches – 1 Method: Follow the directions to microwave the rice and lentils. Serve them on the serving plate. Steam the vegetables in the microwave and serve them with rice and lentils. To add the fruit group to your meal, add one serving of diced peaches. Schedule: Time Activity 1:00pm – 1:10pm Sign-In, Ice Breaker 1:10pm – 1:50pm Nibbles and Activity 2:00pm – 3:00pm Session 3:00pm – 4:00pm Sip and Socialize Location: BCC South Campus, Conference Room Date & Time: Wednesday, June 25, 1:00pm – 4:00pm Set-up to begin before 1:00pm. Additional Note: This assignment promotes not only budgeting and nutrition education but also practical access to resources through the BCC food pantry. Jansi Rani emphasized the importance of demonstrating professionalism and collaboration to support health and nutrition across campus. These values will be reflected in the tone and delivery of the presentation. Resources: 2-Recipe:- Please use the following recipe for preparing Healthy Eating on a Budget Presentation using lesson plan Lunch 1 Hearty Lentil Rice Bowl with Veggies & Peaches Ingredients: Microwaveable brown rice – 1 pack Madras Lentils – 1 pack Mixed Vegetables – 1 can Peaches – 1 Method: Follow the directions to microwave the rice and lentils. Serve them on the serving plate. Steam the vegetables in the microwave and serve them with rice and lentils. To add the fruit group to your meal, add one serving of diced peaches. Resources: 3-Lesson Plan Template:- Lesson Plan Template to be used for this assignment for preparing PowerPoint Preparation: Nutrition Lesson and Presentation Assignment The following competencies will be assessed in this assignment. Students are required to obtain a score of 70% or better. CNDT 2.3: Produce and deliver sound food and nutrition presentations to a target audience. 100% of the students will obtain a score of 70% or better on the Nutrition Presentation. CNDT 3.3: Provide nutrition and lifestyle education to well populations. 100% of the students will obtain a score of 70% or better on the Nutrition Presentation. CNDT 3.4: Promote health improvement, food safety, wellness and disease prevention for the general population. 100% of the students will obtain a score of 70% or better on the Nutrition Presentation. CNDT 3.5: Develop nutrition education materials for disease prevention and health improvement that are culturally and age-appropriate and designed for the educational level of the audience. 100% of the students will obtain a score of 70% or better on the nutrition education materials. Develop a lesson plan using the lesson plan template given with this assignment. The length of the lesson should be about 20 minutes. The lesson plan should be appropriate for your target population. Include a brief food demo or a nutrition activity. Submit the following as one document on Canvas. Please clearly titled each item. title sheet with an attractive lesson title Lesson plan Lesson outline (two pages with details in bullets) Lesson evaluation instrument Nutrition activity description and activity sheet/materials or Food Demo Flow Sheet Reference (use only .gov, .org, .edu, or scholarly articles published in peer-reviewed journals) Present the lesson to your target population and present it in class on your presentation date. Identify your target audience. For this class, we will focus on adult. You can select an age group of the adult population, gender, ethnicities, life cycle stages, etc. Pre-planning for lesson plan Research the needs of your target audience. Select a topic that is appropriate for your target audience. Research and learn about the topics on credible websites (.gov, .edu, .org). Identity 2-3 major concepts of the topic that you would like to present. Think about how you would engage your audience and evaluate their learning outcomes. 1. Lesson Plan Template Target Audience – List your target audience Title – Give the presentation an attractive and catchy title Duration – Set your duration to 20 minutes for this assignment. General Objective – In two to three sentences, summarize the overall goal and major concepts of the lesson plan. Learning Outcomes – Based on major concepts, develop 3 learning outcomes for your lesson. Learning outcomes are specific and measurable objectives that participants will be able to demonstrate at the end of your presentation. 6. Materials and Pre-Lesson preparation – Materials and supplies that you need to produce or gather for the nutrition presentation. 7. Nutrition Activities – List 2-3 activities to engage your audience. 8. Lesson Summary – A paragraph summarizing the information that you will be presenting. 9. Evaluation – State the method that you will use to evaluate the learning outcomes at the end of the presentation. It could be a hands-on activity, questionnaire, post-test, etc. 2. Lesson Outline Outline the major points and supporting details for each topic. The purpose of the lesson outline is to provide adequate information and details of the lesson contents. Do you provide adequate contents that another person able to teach your lesson by looking at your lesson outline? The outline should be in bullet form, words and short phrases, single space one to two pages long 3. Lesson Evaluation Tool Develop an instrument to evaluate the identified learning outcomes. Questions and activities should measure whether the audience has met the learning outcomes. Attach your evaluation instrument. If it is a hands-on activity, on a separate sheet, describe the activity, directions and how you will be measuring the learning outcomes. 4. Reference You are required to have at least three credible sources from .org, .edu, or edu, with at least one source being a peer-reviewed journal article. List the references following American Psychological Association citation style. 5. title page Design an attractive title page for your lesson plan. Provide the title of the lesson plan and student’s name. Lesson Title: Link to lesson presentation: Target Participants: Duration:20 minutes General Objectives: (Describe the major points of your presentation in one to two sentences) Learning Outcomes: (List 3 things that your audience would be able to do after your presentation): 1. 2. 3. Materials and Pre-Lesson Preparation: (List materials that you need for your class and any pre-lesson preparation) Materials: Pre-Lesson Preparation Lesson Activities (List activities that you planned to engage and interact with your audience and when would the activities take place.) Lesson Summary (A paragraph summarizing the information that you will be presenting.) Lesson Evaluation (State how do you plan to evaluate your participants) Nutrition Lesson Outline Evaluation of Learning Outcomes Description of Activity Activity Title: Objective: Materials needed: Procedures 1. 2. 3. 4. 5. Attached the activity sheet. Recipe Introduction: Directions Culinary and Nutrition Talking Points 1. 2. 3. 4. 5. References Lesson Plan Grading Rubric Category 9-10 7-8 4-6 0-3 Lesson Plan All required components are provided clearly. Objectives and learning outcomes are measurable Most required components are provided clearly. A few minor errors in writing the objectives/outcomes Several required components are not provided. Several errors in writing the objectives/outcomes Many required components are not provided. Objectives/ outcomes not provided. Lesson Outline Content Excellent contents and well-developed outline Good contents and outline is fairly-well developed Fair contents. Outline is brief and needs to be expanded Few contents or no outline is provided Culturally for the audience Contents is culturally appropriate Most of the contents is culturally appropriate Some contents may not be culturally appropriate Contents may be culturally offensive to the audience Educational level of contents Contents meet the educational level of the audience Majority of contents meets the educational level of the audience Some contents do not meet the educational level of the audience Most contents do not meet the educational level of the audience Nutrition activity/Food Demo Excellent contents All required components are provided clearly Good contents Most required components are provided clearly Fair contents Several required components are not provided Poor contents or Food demo is not planned Evaluation Tool Evaluation tool measures 2-3 outcomes. Evaluation tool measures only one outcome. Evaluation tool does not measure the outcomes. Evaluation tools not developed or provided. Nutrition education materials All components are provided. Excellent use of fonts and graphic. Most components are provided. Good use of fonts and graphic. Missing several components. Fair use of fonts and graphic. Missing recipe. Inadequate use of fonts and graphic. Layout and Organization Information presented is well organized. Excellent use of font and color to attract audience. Information presented is fairly well organized. Good use of font and color to attract audience. Information presented is not organized. Fair use of font and color to attract audience. Information presented is disorganized. Poor use of font and color to attract audience. Writing, Grammar & Spelling There are no grammatical or spelling errors There are a few grammatical or spelling errors There are several grammatical or spelling errors There are many grammatical or spelling errors Source/reference Use of credible sources and references follow American Psychological Association format correctly Use of mostly credible sources. References with some errors with American Psychological Association format Use of several non-credible sources. References with many errors with American Psychological Association format Use of non-credible sources. Reference list not provided. Total Lesson Presentation Grading Rubric Category 9-10 7-8 4-6 0-3 Eye Contact Presenter maintained eye contact most of the time with audience Presenter maintained eye contact frequently with audience Presenter maintained eye contact some of the times Presenter avoided eye contact with audience Oral Communication Presenter articulated clearly, showed enthusiasm and excellent use of language throughout the presentation Presenter articulated clearly, showed enthusiasm and excellent use of language during most of the presentation Presenter articulated clearly, showed enthusiasm and excellent use of language during some of the presentation Presenter did not articulate clearly, shows no enthusiasm, and many grammar and pronunciation errors Engagement Presenter engaged audience frequently Presenter engaged audience sometimes Presenter rarely engaged the audience Presenter did not engage audience Preparedness and knowledge Speech was rehearsed, and presentation flowed smoothly entirely Speech was rehearsed, and presentation flowed smoothly most of the time Speech was not rehearsed, and presentation did not flow smoothly Speech was not rehearsed, and many errors in presentation Content/knowledge Presenter showed excellent understanding of the subject Presenter showed general understanding of the subject Presenter showed basic understanding of the subject Presenter was unsure of the subject Professionalism Dressed professionally and showed excellent professionalism Dressed professionally and showed good professionalism Not dressed professionally and showed fair professionalism Not dressed professionally and showed poor professionalism Nutrition Activity/ Food Demo Activity was both engaging and educational Food demo flowed smoothly with excellent nutrition information Activity was either engaging or educational Food demo flowed smoothly with good nutrition information Activity was not engaging and educational Food demo was unorganized with few nutrition information Activity or food demo was not conducted. Evaluation Tool Presenter conducted evaluation and discuss answers Presenter conducted evaluation and discuss some answers Presenter did not discuss answers. Evaluation was not conducted. Visual Aid/Nutrition Resources Excellent visual aid/nutrition resources Good visual aid/ nutrition resources Fair visual aid/ nutrition resources Poor/no visual aid/ nutrition resources Length of presentation Time used productively and efficiently Most of the time was used productively Presentation ended in <15 min or not able to finish on-time Presentation ended in <10 min or not able to finish on-time Total: Resource: 4-Sample Slide#1 to 27 for preparing PowerPoint Presentation using above said resources & recipe Sample slide#1 Image transcription text Healthy Eating on a Budget: Smart Strategies for Nutritious Meals Tips to maintain nutrition without overspending Sample Slide#2 Image transcription text 120 Oks 9 Sample Slide$3 Image transcription text Objectives * Understand the importance of cooking at home. * Understand the elements of a healthy meal. * Learn strategies for planning meals. * Learn ... Show more Sample Slide#4 Image transcription text Focus Points Cook More, Eat Out Less The Plate Method Meal Planning Smart Shopping Where to Shop Shop the Perimeter Fresh, Frozen, Canned Meal Prep ... Show more Sample Slide#5 Image transcription text Cook More, Eat Out Less Sample Slide#6 Image transcription text Home cooking Healthier Ingredients Budget-Friendly Portion Control Dietary Preferences Bulk preparation Sample Slide#7 Sample Slide#8 Image transcription text Protein Foods eS, Plate Method - Quick Tips * List your favorites: * non-starchy vegetables * proteins * starchy vegetables, grains * Meal: 1 item from 3 cate... Show more Sample Slide#9 Image transcription text Meal Planning FRI SAT SUN 4 5 6 7 11 12 13 14 18 19 20 21 28 Sample Slide#10 Image transcription text Start simple Meal Planning ert pe Healthy eating is important ot every age. Eat a variety of fruits, vegetables, grains, protein foods, and dairy or fortified s... Show more Sample Slide#11 Image transcription text MEAL PLANNER Meal Pantry list: MONDAY BREAKFAST LUNCH DINNER SNACK 1. Non-starchy vegetables . Frozen Broccoli . Canned Green Beans Plan... Show more Sample Slide#12 Image transcription text Brown Ingredients . 1 cup instant brown rice . 4 cups water Rice 2 whole bay leaves 3 medium onions 2 small celery stalks Jambalaya 1 cup diced bell pep... Show more Sample Slide#13 Image transcription text Smart Shopping Grocery store RELAX,STUDY 10 410 Asmr Sound Sample Slide#14 Image transcription text Smart Shopping — Quick Tips ¢ Eat before you shop ¢ Shop your pantry first * Shopping on a Budget o Use coupon apps = Grocery loyalty programs = ... Show more Sample Slide#15 Image transcription text Where to Shop Kroger H-E-B COSTCO WHOLESALE Supplemental SNAP Nutrition Assistance Program Fiesta flipp Walmart TEXAS WIC. Joe V's S... Show more Sample Slide#16 Image transcription text G @ https://flipp.com/en-us/weekly_ads/grocerie... Show more Sample Slide#17 Image transcription text SHOPPING THE PERIMETER American Heart Association. aramark life is why" Sample Slide#18 Image transcription text Shop the Perimeter Dairy Meat/Deli Seafood Bakery NONPERISHABLE GROCERIES Fresh Fruits & Vegetables Frozen Fruits & Vegetables Sample Slide#19 Image transcription text Pros Cons Try These Tips Fresh Fresh . Greater variety . Must be used quickly . Purchase fresh produce when in . Able to touch, smell, and see before going b... Show more Sample Slide#20 Image transcription text Ingredient Price Recipe costs Brown rice -88/16 oz 44 Water on hand 0 Brown Bay leaves 2.98/container 25 Medium onions Rice Medium bell pepper 2.9... Show more Sample Slide#21 Sample Slide#22 Sample Slide#23 Sample Slide#24 Image transcription text Conclusion Cook More, Eat Out Less Meal Planning Shop Smart Cooking at home is a great way Planning meals in advance Making wise shopping to save mon... Show more Sample Slide#25 Sample Slide#26 Image transcription text Tomato WHAT IS IT? One of America's most popular garden veggies, the tomato comes in hundreds of varieties. Enjoy fresh in the summer and c... Show more Sample Slide#27 Image transcription text BELL PEPPER WHAT IS IT Peppers grow in many shapes, sizes, colors, and flavors from sweet bell peppers to spicy chili peppers. HOW IT FITS INTO M... Show more

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