2003
Volunteer Leader Training Guide
Healthy Eating When Eating Out
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Handouts & Visuals
Introduction
Eating out is a special treat for many of us and a way of life for others.
Over the past 30 years, eating out has become increasingly popular for
Americans. In 2001, half of America’s food dollar was spent on food away from
home. A number of factors contribute to the trend of increased dining out,
including a growing number of women employed outside the home, more two-earner
households, higher incomes and smaller household size.
Concurrent with this trend was an increase in calorie consumption. Between
1985 and 2000, there was a jump of 300 calories a day. The largest portion of
increased calories came from refined grains followed by added fats and added
sugars. This calorie increase without a corresponding increase in the level of
physical activity is the prime factor behind America’s soaring rates of obesity
and type 2 diabetes.
Some health experts believe the increased frequency of eating out may have a
role in the increase in obesity in the United States. Foods eaten away from home
tend to be higher in fat, saturated fat, calories and sodium and lower in fiber,
calcium and iron than home-prepared foods. Foods prepared at home are generally
more healthful than away from home foods.
It can be difficult to follow the dietary guidelines to limit calories, fat,
sodium and sugar when eating out. With some planning and initiative, though,
eating out can be both healthy and enjoyable.
Target Audience
• Adults and older youth
Objectives
• Participants will learn key words that indicate healthy and
not so healthy choices on restaurant menus.
• Participants will learn to make healthy selections from a
sample menu.
• Participants will learn standard serving sizes and ways to
follow them when eating in restaurants.
Main Teaching Points
• Americans eat one in five meals away from home. Thus, the
nutritional quality of food away from home is increasingly important to the
overall nutritional health of Americans.
• Foods eaten away from home tend to be higher in fat,
saturated fat, calories and sodium and lower in fiber, calcium and iron than
foods eaten at home. Learning certain key words to look for on menus can help
consumers make healthier choices.
• The increased frequency of meals away from home may be
leading to an increase in overweight and obesity among Americans.
• Restaurant portions are usually larger than recommended
serving sizes. Learning and following standard serving sizes can prevent
consumers from overeating when eating out.
Handouts
•
Handout 1: Eating Healthy When Eating Out
•
Handout 2: Food Guide Pyramid Food Group Servings
•
Activity: Limit Foods Described As…
[Solved Puzzle]
•
Evaluation
Suggestions for Teaching the Lesson
Prior to teaching the lesson:
• Review introduction and main teaching points above and study
handouts.
• Visit local restaurants and collect copies of menus.
• Make copies of word search activity, handouts, menus and
evaluation forms for each participant.
Outline for teaching the lesson:
Introduce the program by asking: How many of you eat out at least once a
week? How many eat out twice a week? How many eat out four or more times a week?
Allow participants to respond to the questions with raised hands. Mention that
Americans eat approximately one in five meals away from home.
Use the Introduction in this leader’s guide to start lesson.
Use the Main Teaching Points, the word search activity, the handouts and
sample menu to teach participants about making healthy choices when eating away
from home.
• Distribute the word search, “Limit Foods Described As….” Ask
participants to search for as many words listed below the puzzle that they can
find in five minutes. Ask participants to suggest other words that may indicate
high-fat foods (see
Handout 1, page 2).
• Ask participants to suggest words that may indicate
high-sodium foods (see
Handout 1, page 2).
• Ask participants to suggest words that indicate healthier
selections (see
Handout 1, page 2).
Give each participant a copy of
Handout 1.
• Assign a food section of the handout (appetizers, breads,
salads, side dishes, entrees and desserts) to each participant, and give them
one minute to read the section. Have each participant tell one thing they
learned about making healthy choices from their section.
• Next, assign participants a type of restaurant (fast food,
Italian, Mexican, Chinese, breakfast) and give them one minute to read and
decide what they want to tell the group about that type of restaurant. Have each
participant tell one thing they learned about making healthy food choices in
their type of restaurant.
Give each participant a copy of
Handout 2, and review serving sizes for each food group on the Food Guide
Pyramid. Mention that restaurant portions are often larger than standard serving
sizes.
Give each participant a copy of a sample restaurant menu. Have half of the
participants study the menu and select a healthy meal. Have the other half study
the menu and make a less healthy meal choice. Ask volunteers from each group to
tell what they selected and what key words they used to make their choices. Make
sure they mention portion sizes.
Distribute the evaluation form, and ask each participant to write down two
things they learned about making healthier choices when dining out. Have them
write down two things they plan to do differently when eating out.
Rosemary Rodibaugh, PhD, RD, LD,
Extension Nutrition Specialist
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