Workshop & Event Registration v2.0

Part A: In this lesson participants will learn about meal planning as a means of stretching the food budget and reducing household stress. Participants will learn about moderation (portion control) and variety as a means of promoting health and preventing obesity and other chronic diseases.

Goals: Participants will be able to:

- Identify the five food groups featured in MyPlate.
- Discuss the importance of variety in a healthy diet.
- Plan a breakfast, lunch, and dinner which incorporates a variety of foods and moderation (portion control)

Part B: This lesson focuses on outlining shopping strategies that can help participants stretch their food dollars. Individuals will learn to develop shopping lists based on planned meals and snacks and to compare prices using unit pricing when grocery shopping.

Goals: Participants will be able to:
- Identify at least three shopping practices that can help stretch food dollars
- Develop a shopping list
- Use unit pricing when comparing foods

Part C: This section focuses on how to read the Nutrition Facts Label and understand dietary recommendations for serving sizes and portion control.

Goals: Participants will be able to:
-Understand the difference between a portion and a size
-Estimate common serving sizes
- Use serving sizes to create a healthy, balanced meal

	This system has been replaced by Workday. Please click here to be forwarded. The information in this system is now read-only and will be available through Dec 31,2021.