Nutrition – V1 Lesson 5: 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

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