Denau institute of entrpreneurship and pedagogy philology faculty theme: teaching vocabulary on the topic healthy food for the elementary level pu

Thе tаsks оf thе invеstigаtiоn includе:

• 
  Tо givе infоrmаtiоn аbоut healthy food.
  

Thе subjеct оf thе cоursе work is tо cоnduct rеsеаrch аbоut healthy food .
Thе mаin lаnguаgе mаtеriаl оf thе rеsеаrch work hаs bееn gаthеrеd frоm thе litеrаry wоrks оf vаriоus аuthоrs аnd intеrnеt sоurcе. Thus, thе infоrmаtiоn аnd dаtа аnd еxаmplеs аrе tаkеn frоm thе аuthеntic Еnglish sоurcеs, sо thаt thе еvidеncе оf thе rеsеаrch rеsults cоuld bе dоubtlеss.
Thе cоursе pаpеr includеs: intrоductiоn, main body, cоnclusiоn, glossary аnd references.

• 
  intrоductiоn givеs infоrmаtiоn аbоut thе mаin аims оf оur cоursе pаpеr, оbjеcts аnd subjеct mаttеrs оf thе givеn cоursе pаpеr.
  
• 
  body 1 includеs infоrmаtiоn IMPORTANCE OF EATING HEALTHY FOOD.;
  

• body 2 аlsо includеs TEACHING VOCABULARY ON THE TOPIC HEALTHY FOOD FOR THE ELEMENTARY LEVEL PUPILS.

• 
  cоnclusiоn will еnd thе cоursе pаpеr by giving gеnеrаl, privаtе оpiniоn rеgаrding thе prоcеss оf prеpаring cоursе pаpеr.
  
• 
  list оf usеd litеrаturе includеs thе nаmеs оf thе bооks аnd mаgаzinеs thаt I utilizеd during thе rеsеаrch.
  

II.BODY.
1. Healthy eating education
To remove barriers to healthy eating and encourage sustained adoption of healthy eating practices, measures to increase access to healthy foods are frequently combined with food and nutrition education. Classes, workshops, and educational resources on healthy eating foster knowledge and skills in the following areas: Principles of excellent nutrition and healthy diets; Budget-Friendly Healthy Food Shopping
• Making healthy modifications to family and traditional recipes; • Trying and getting accustomed to new healthy foods, such as fruits and vegetables grown locally or sustainably; • Recipe concepts that can be prepared with interchangeable ingredients and seasonally adjusted for variety.Health condition-specific nutrition workshops, individual nutrition counseling, youth education, nutrition mentorships, teaching kitchens or culinary classes, supermarket or farm tours, and the distribution of recipe pamphlets or meal planners are all examples of healthy eating education. Participants can get the knowledge and skills necessary to make healthy food choices a fundamental part of their lives through a number of food and nutrition education formats.A hospital's community benefit program can help the local community promote healthy eating in a number of ways. The nutrition education component of healthy food access projects can be directly supplied by medical staff and hospital food service personnel, or monies can be given to other community partners so they can provide the curricula or instructional resources.To supplement community activities to provide access to healthy food, health care facilities may collaborate with nearby medical schools, public health schools, or registered dietitian programs to lead private or group nutrition lessons.Giving advice on diet and teaching cooking techniques alone won't ensure habit change. When paired with other initiatives to address some of the many barriers to healthy eating, such as making access to wholesome and culturally acceptable meals both economically feasible and practical, healthy eating education is more effective. This article gives examples of various healthy eating classes and instructional resources that might support attempts to increase access to healthy foods. To remove barriers to healthy eating and encourage sustained adoption of healthy eating practices, measures to increase access to healthy foods are frequently combined with food and nutrition education. Classes, workshops, and educational resources on healthy eating foster knowledge and skills in the following areas: principles of good nutrition and healthy diets; budget-friendly healthy food shopping; cooking skills; modifying family and traditional recipes to be healthier; tasting and becoming familiar with new healthy foods, such as locally or sustainably produced fruits and vegetables; and recipe concepts that can be. Health condition-specific nutrition workshops, individual nutrition counseling, youth education, nutrition mentorships, teaching kitchens or culinary classes, supermarket or farm tours, and the distribution of recipe pamphlets or meal planners are all examples of healthy eating education. Participants can get the knowledge and skills necessary to make healthy food choices a fundamental part of their lives through a number of food and nutrition education formats.A hospital's community benefit program can help the local community promote healthy eating in a number of ways. The nutrition education component of healthy food access projects can be directly supplied by medical staff and hospital food service personnel, or monies can be given to other community partners so they can provide the curricula or instructional resources. To supplement community activities to provide access to healthy food, health care facilities may collaborate with nearby medical schools, public health schools, or registered dietitian programs to lead private or group nutrition lessons.
Giving advice on diet and teaching cooking techniques alone won't ensure habit change. When paired with other initiatives to address some of the many barriers to healthy eating, such as making access to wholesome and culturally acceptable meals both economically feasible and practical, healthy eating education is more effective.
This article gives examples of various healthy eating classes and instructional resources that might support attempts to increase access to healthy foods. Initiatives to increase availability to healthy foods are frequently combined with programs to educate people about food and nutrition in order to eliminate barriers to healthy eating and encourage the long-term adoption of healthy eating habits. The following skills and knowledge are developed and reinforced by healthy eating classes, workshops, and educational materials: • Principles of good nutrition and healthy diets • Budget-friendly healthy food shopping • Preparing healthy meals and improving cooking techniques • Adapting family and traditional recipes to be more healthful • Tasting and becoming familiar with new healthy foods, including locally or sustainably produced fruits and vegetables • Recipe concepts that can be Instruction in nutrition and good eating using the group cohort model Program staff can reach a wider group using the group or "cohort" nutrition education paradigm. According to the participant, it enables the group to talk about and bond over their common experience and develop a sense of community and camaraderie. A nutrition educator usually provides instruction in group classes before moving into a group discussion. Different curricula are used depending on the demands of the community and the program.
Food as Medicine Initiative
The Food is Medicine program, run by Lifespan Health and Miriam Hospital in Providence, Rhode Island, emphasizes the advantages of a plant-based diet for health. The curriculum and corresponding dietary recommendations were created by research dietitian Mary Flynn in response to growing worries about weight gain, dietary-related health issues, and chronic disease. The program's recipes are created to be easy, affordable, and time-efficient in order to suit the needs of low-income and food-insecure groups.
Flynn also assisted McAuley Ministries' Healing Food Project in implementing plant-based cooking techniques and 300 hot lunches each day to people and families in need. Eighty-eight percent of the participants said they enjoyed the new meals just as much as or even more than the old ones. The Healing Foods Project website, which promotes healthy eating at congregational meal places, was created as a result of this study. The website provides materials like recipes.
Food as Medicine Initiative
The Food is Medicine program, run by Lifespan Health and Miriam Hospital in Providence, Rhode Island, emphasizes the advantages of a plant-based diet for health. The curriculum and corresponding dietary recommendations were created by research dietitian Mary Flynn in response to growing worries about weight gain, dietary-related health issues, and chronic disease. The program's recipes are created to be easy, affordable, and time-efficient in order to suit the needs of low-income and food-insecure groups. Flynn also assisted McAuley Ministries' Healing Food Project in implementing plant-based cooking techniques and 300 hot lunches each day to people and families in need. Eighty-eight percent of the participants said they enjoyed the new meals just as much as or even more than the old ones. The Healing Foods Project website, which promotes healthy eating at congregational meal places, was created as a result of this study. The website provides materials like recipes.
Fruits
On a daily basis, try to consume 2 cup-equivalents of fresh, canned (with natural juice), or frozen fruits. One tiny apple, eight large strawberries, one cup of canned fruit, half a cup of dried fruit, or one cup of 100% juice are all examples of fruit that is equivalent to one cup.
Vegetables
Eat 212 to 3 cup-equivalents of fresh and frozen veggies day, making sure to include a variety of colors and kinds. Two medium carrots, two cups of raw leafy greens, one cup of chopped vegetables (either raw or cooked), and one medium baked potato are all examples of veggies that make up one cup.
Grains
Each day, try to consume 6 ounces' worth of whole grains. One piece of bread, one cup of prepared cereal, three cups of popcorn, or half a cup of cooked rice, pasta, or cereal are all examples of 1 ounce's worth of grains meats and additional proteins. Each day, try to consume 5 to 6 ounce-equivalents of protein. One egg, half a cup of nuts or seeds, or one tablespoon (16 g) of peanut butter are all examples of foods that contain 1 ounce-equivalent of protein. A deck of cards-sized piece of meat or fish weighs roughly 3–4 ounce equivalents Aim for at least 8 ounces of your weekly protein intake to come from seafood. Salmon, trout, herring, and anchovies are some examples of this.
Dairy
Every day, try to have 3 cup-equivalents of low- or fat-free dairy. 1 cup (240 mL) of milk, 8 ounces (250 g) of yogurt, 112 ounces (44 g) of natural cheese, or 1 cup (240 mL) of fortified soy milk are all examples of dairy products that are the equivalent of 1 cup.

Oils and fats

Aim for 5 teaspoons (21 g) or less each day. Choose polyunsaturated fats like sunflower, maize, and soybean oils, walnuts, pine nuts, sesame seeds, sunflower seeds, and flaxseed over saturated fats like canola and olive oils, avocados, peanut butter, and most nuts.
Beverages
Try to drink six 8-ounce glasses of water each day. Three to five 8-oz cups of coffee each day is the maximum. Avoid calorie-rich caffeinated beverages like soda and energy drinks. Limit alcohol consumption to no more than 1 drink for women who aren't pregnant and 2 drinks for males per day. 12 ounces of beer (355 mL), 5 ounces of wine (148 mL), or 112 ounces of hard liquor (44 mL) are considered one drink.
Added flavors to meals
Try to limit the quantity of salt you put in your food. Instead of salt, experiment with using herbs and spices to season food. Do not add sugar to food. Instead of solid fats, consider utilizing dressings, sauces, and spreads that are oil-based. The overall U.S. nutrition recommendations provide the foundation for this data. To learn more, go to choosemyplate.gov. Depending on your dietary requirements, the exact amounts may change. Your health can be improved and your risk of issues like heart disease, diabetes, high blood pressure, and some types of cancer can be decreased with a nutritious diet. Additionally, it can raise your overall quality of life and assist you in maintaining a healthy body weight. The topics of dietary patterns and components are covered in this article, along with advice on how to choose healthy options. Dietary modifications to encourage weight loss are covered separately. (See the section on "Changing your eating habits" in "Patient education: Losing weight (Beyond the Basics)"). What type of diet works the best? Experts do not advise that everyone follow a particular diet. People make their dietary choices for a variety of factors, such as personal preference, cultural or religious norms, and nutritional value. Cost and accessibility are further factors. Generally speaking, based on numerous research conducted over time, experts advise a diet that: includes a variety of fruits, vegetables, beans, nuts, and whole grains. limits sugar, salt, alcohol, bad fats, red and processed meats, and other foods.
Making healthy dietary choices can help you live longer and lower your risk of getting certain health issues.
What calorie intake do I require? — Your body gets energy from calories. Not only how many calories you consume, but also the sources of those calories, might have an impact on your health.
The majority of dietary advice is predicated on the idea that a typical adult consumes around 2000 calories each day. However, an individual's ideal calorie intake is based on their age, sex, weight, height, and level of activity. Overeating causes weight gain and raises the possibility of developing health issues.
You can determine about how many calories you should consume each day with the aid of your doctor or a dietitian (a nutritionist). A nutritious diet and regular physical activity are both essential, not only for controlling your weight but also for your general health and wellbeing. See "Patient education: Exercise (Beyond the Basics)" for more information.
A "pattern" of eating refers to a common practice of favoring some meals while avoiding others. Due to certain health requirements, some people must adhere to a certain dietary pattern. For instance, if you have high blood pressure, your doctor may advise a diet low in sodium (salt).
Creating a healthy food pattern can help if you want to enhance your general health and reduce your risk of sickness. This need not entail excessive self-denial or a diet of exclusively nutritious foods. To include some nutritional components while limiting others is more of a lifestyle decision. Discovering the methods that work best for you will enable you to sustain and improve your healthy eating habits over time. It has been discovered that some food habits have particular health advantages. For persons with specific medical issues, for instance, others might be advantageous.
Mediterranean diet — A diet rich in fruits, vegetables, legumes, nuts, and seeds is called a "Mediterranean diet." Additionally, it contains a small amount of red meat and moderate amounts of fish, poultry, and dairy products as well as olive oil as a source of healthy fat. According to studies, this diet reduces the incidence of heart disease and stroke and aids in the management of blood sugar in diabetics. Additionally, it might reduce the risk of several cancers.
Dietary Approaches to Stop Hypertension (DASH) diet — According to the DASH diet, a person must consume two to three portions of low-fat dairy products, four to five servings of fruit, and four to five servings of vegetables each day. Each serving of food must have less than 25% total fat. When a person also reduces their salt intake, it can assist lower blood pressure. The DASH diet may also reduce the risk of other illnesses, such as heart disease, gout (in males), and colorectal cancer.
Plant-based diets — Plant-based diets minimize, or completely omit, animal products like meat and dairy. Instead, they place a strong emphasis on vegetables, fruits, grains, legumes, and nuts. There are various kinds of plant-based diets, such as:
A macrobiotic diet consists mostly of entire grains like brown rice, as well as a variety of fruits, vegetables, legumes, and seaweeds. Macrobiotic dieters may restrict their intake of animal products to white meat or fish just once or twice a week.
Semi-vegetarian (also known as a "flexitarian") - Some people opt to just consume small amounts of meat, avoid red meat, and consume chicken and/or fish instead.Lacto-ovo vegetarians don't eat meat; instead, they consume dairy products like milk and eggs.