Nutrition – V1 Lesson 2: Introduction
Growing Great Docent Training – Getting Started
Key Points
Docents, by the end of this training, will be able to:
- Talk about whole foods, close to their soure and minimally processed
- Learn what to look for on food labels to identify higher-quality and lower-quality foods
- Give examples of both lower-quality foods and higher-quality foods
- Explain why extra ingredients are added to foods
- Present lesson in fun and engaging way!
Key Points
Students will learn that:
- Whole foods, close to their original source and minimally processed are higher-quality foods
- High-quality foods help students feel better, provide them energy, and reduce illness and disease
- Lower-quality foods that do not offer many nutrients
- Food labels help to identify which foods are higher-quality and which are lower quality
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