Healthy Eating withFats on the Menu
This mini-lesson will take 30-45 minutes to complete and includes a PowerPoint presentation followed by a small-group activity.
A discussion on the sources and types of fats and the health benefits and risks of fat will help participants get the most from this mini-lesson and the learning activities.
Healthy Eating with Fats on the Menu PowerPoint Presentation
- To help you lead this discussion, use the Healthy Eating with Fats on the Menu PowerPoint presentation and speaker notes. You may need to present this information in a format suitable for the group situation. You might copy the key information onto flip chart paper or make overhead projector transparencies. You might also choose to distribute handouts of the presentation slides.
- Begin this lesson by reviewing Canada's Food Guide. Distribute a copy of the Food Guide to each person.
Highlight the key messages that focus on fat:
- Include a small amount - 30 to 45 mL (2 to 3 Tbsp) - of unsaturated fat each day. This includes oil used for cooking, salad dressings, margarine and mayonnaise.
- Choose foods prepared with little or no added fat (Vegetables and Fruit, Grain Products, Meat and Alternatives).
- Drink skim, 1% or 2% milk each day and select lower fat milk alternatives.
- Select lean meat and alternatives prepared with little or no added fat.
- Have meat alternatives such as beans, lentils and tofu often.
- Eat at least two Food Guide Servings of fish each week.
- Use the information on each PowerPoint slide to guide your discussion on fats.
Discussion points for the Leader can be found in the complete Lesson 4 download.
- Slide 2 - 6 : Canada's Food Guide & Fat
- Slide 7: Sources of Fat
- Slide 8 - 9: Type of Fat
- Slide 10 - 12: Healthy Fats
- Slide 13 - 14: Harmful Fats
- Slide 15: Reading food labels for fats
- Slide 16 - 18: Additional Questions (optional as time allows)
Healthy Eating with Fats on the Menu Case Studies
- Ask participants to work in pairs or small groups. Distribute one Healthy Eating with Fats on the Menu Case Study to each pair or small group. Ask groups to answer the question(s) on the case study.
- Distribute the handout: Dietary Fat - The Good, the Bad and the Ugly. Ask participants to refer to this handout for ideas to help complete this activity. Allow about 5 minutes for groups to work on this activity.
- Starting with Case Study #1, have each group report on their work by reading out the case study and their findings to the whole group.
For most of the case studies there are many possible answers. Use the answer sheet to help guide participants on the right track.
Note: The case studies are usually completed within minutes. The time consuming part of this activity is the reporting back.
In small groups, or when you have plenty of time, you may be able to do all 10 case studies.
When time is limited, here are some shortcut ideas:
- Don't use all the case studies. Choose five that you think will most appeal to your group. Have each group work on one case study.
- Choose two to four case studies and have each group work on the same case studies; this shortens the discussion.
Case Studies Outline:
10 Case Studies, with answer sheets for the Leader:
- Case Study 1: Breakfast
- Case Study 2: Fast food
- Case Study 3: Potato Chips
- Case Study 4: Cafeteria Snacks
- Case Study 5: Drinks
- Case Study 6: Muffins
- Case Study 7: Lunch choices
- Case Study 8: A meal for a king!
- Case Study 9: Your weekly family supper
- Case Study 10: At the salad bar
- Encourage participants to make lower fat and healthy fat choices at their next meal.
- Suggest additional resources related to this session.
- Distribute an evaluation for each person to complete. The feedback you get will be useful in planning future sessions. Evaluation forms are available on the Healthy Eating Manual website.