Nutrition – V1 Lesson 3: 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 learnt 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-qulaity foods that do not offer many nutrients
• Food labels help to identify which foods are higher-quality and which are lower quality