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Mini Health Field Research

Select three health related careers that you would like to learn more about. Utilizing thiswebsite: https://explorehealthcareers.or/career-explorer/ or any other reliable source,complete the questions that follow. You may select any of the careers listed on thewebsite sited above

If you type in “Doctor” it will give you different choices.After completing your research on all 6 jobs, answer the following question — usingcomplete sentences, proper grammar, and proper spelling.

Which of the 6 careers you researched would be the best “fit” for you and why?

Career #1

Job Title

______________________________

What does this job involve?

What sorts of people are well suited for this job? What sorts of skills are important?

What are the educational/training requirements for this career? How long does it take tocomplete?

What schools in the state of WisconsinlMinnesota offer the required training/education?(list at least 3)

What is the job outlook? (Percent growth or total increase or decrease in jobs expected)

What is the work environment for this job? (Where would you be able to work?)

What is the average salary for this job?

Career #2

Job Title

__________________________





What is the job outlook? (Percent grov1h or total increase or decrease in jobs expected)



Career #3

Job Title

_____________________________








Career #4

Job Title

_____________________________





What is the job outlook? (Percent grovvlh or total increase or decrease in jobs expected)



Career #5

Job Title

______________________________








Career #6

Job Title

_____________________________




What schools in the state of Wisconsin/Minnesota offer the required training/education?(list at least 3)




4/15/20

Macronutrients

Wh at are Macron utrients?

Carbohydrates (CHO)

Protein (PRO)

Fat

Carbohydrates...Carbohydrates

What are they?

Two types of carbohydrates

• Simple

• Complex

• are made into simple sugars

• simple sugars supply energy for brainactivity.

1

— Lentils

Some Fruits

4/15/20

Too Much/Too Little

When we eat too many carbohydrates ourbodies turn them into fat & the fat becomesstored energy.

Low CHO diets stress thebody causing it to breakdown muscle, fat andprotein to make fuel for thebrain.

Where do we getcarbohydrates?

Simple Carbohydrates:

• Hard Candy

• Pastries

• Table Sugar

Carbohydrates

Complex Carbohydrates:— Grain Products

— Dry BeansBreads

— Peas• Rice

• Pasta

Vegetables• Squash

• Potatoes

• Curu

Bauana

Plautaiu• Honey

4/15/20

Protein Functions

• Helps build muscles, blood, skin, hair,nails, and internal organs.

• Helps the body grow & repair itself

• Helps fight disease.

/0

o

Too Much Protein...

may mean too much fat. Over a longperiod, this can increase risk of

— heart disease

— diabetes— and some types of cancer.

Protein

Your body is made of protein.

Protein is made of amino acids, which arelike building blocks.

Amino Acids

IYour body arranges amino acids tobuild the different proteins it needs.

3

Animal Sources:(Complete Proteins)

— Meat

— Poultry

— Fish

y Products

Plant Sources:(Incomplete Proteins)

— Dry Beans

4/15/20

Too Much Protein...

n,av cause calcunit loss.

Xocakum in =

Too Much Protein...

‘leans less carbohydrate intake to fuelmuscles.

Your brain and eyes need a minimum of 100grams of carbohvd rates per day to ssork

may overssork kidneys & lead to poorkldne tunction f ,‘t

Protein Sources

— Eggs

— Peas— Nuts— Tofu

Grain Products

Fats givefood...

flavor, texture and makesa person feel full.

A

4

4/15/20

Types ofFat

Two types of fat:

• Saturated Fat

- solid at room temperature

- too much clogs blood vessels

• Unsaturated Fat

- liquid at room temperature

- helps maintain health of blood vessels

Functions of Fat

Protects vital organs

Provides keal/energy to the body

Aids in absorption of fat-soluble vitamins

Recommend limiting 30% of kcal from fat

Fat has 9 kcal per gram

Provides a source of essential fatty acid

Fat..

• Promotes healthy skin and normal

growth.

• A part of cellular membranes.

0

Too Much Fat...

Risk of...

— Heart Disease

— Diabetes

— Hypertension (HTN)

— Obesity

— Various forms of cancer

— Stroke

5

4/15/20

Fat Sources ofFat

3,500 caloriesequals one

pound of bodyfat

Saturated Fats:— Butter

— Stick Margarine

— Meat fat

— Poultry fat

— Dairy Products

Unsaturated Fats:— Vegetable oils

Nuts

— Olkes

— Avocados

Questions

tLl 7’)

Healthy Eater

• Go to https://healthveater.com/

• Figure out what you need for macro’s

6

Name:________

Speaker Name:

Occupation: —

Advanced HealthQuestionnaire Guest Speaker

1. Introductiona. What is their professional title

__________________

i. How many years have they had this titleii. How did they enter this field?

__________

2. Degree (major)! schooling (Career Path)a. What is there degree (major) or title of schoolingb. Where did they attend school! collegec. How many years to complete schoolingd. What type of classes did they take

______________

3. Current Positiona. Where do they work (location)b. What is there job descriptionc. Explain what their position entails

______________

4. Work Samplesa. Could you please explain a typical day (or week) -

b. Who do they work with?

__________________________________

S. Difficultiesa. What are some of the toughest problems they have to deal with?

b. What has been the toughest problem they’ve ever dealt with?

6. Rewardsa. What is the most rewarding (favorite) part of their job?

7. Clientala. What kind of age group! people do they work with?

8. Your careera. Why did they choose this job?

Additional Information Below

9. Interesting Factsa. What is the most interesting part of their job?

b. Did they know what job they were going to do in high school?

____________

c. Can both men and women their job?d. Were there any limitations their personal and/or social life because of the

nature of their work?

_____________________________________________

1O.Trends and Insights

a. Is there a demand for new talent in this occupation?b. How do you see this field changing in the future?

_________________________

c. Are their opportunities for advancement?

________________________________

d. Does their job change often? And if so, how do they update knowledge andskills?

11. Additional Comments

Name:________

Speaker Name:

Occupation: —



__________________


__________


______________


___________________________

4. Work Samplesa. Could you please explain a typical day (or week)


__________________________________

5. Difficultiesa. What are some of the toughest problems they have to deal with?






9. Interesting Factsa. What is the most interesting part of their job? —


_____________



_________________________________________________



_______________________


________________________________



Name:________

Speaker Name:

Occupation: —



_________________


__________


______________


___________________________



________________________________











_______________________________________________



_________________________


__________________________________



Name:________

Speaker Name:

Occupation: —



_________________


_________

2. Degree (major)/ schooling (Career Path)a. What is there degree (major) or title of schoolingb. Where did they attend school/ collegec. How many years to complete schoolingd. What type of classes did they take

______________


_____________



__________________________________









____________



_______________________________________________



_______________________


______________________________



Name:________

Speaker Name:

Occupation: —



__________________


__________


______________


_____________



__________________________________









_____________



___________________________________________



_________________________


________________________________



Name:________

Speaker Name:

Occupation: —



__________________


__________


______________


_____________

4. Work Samplesa. Could you please explain a typical day (or week).


________________________________




7. Clientala. What kind of age group/ people do they work with?





____________



_______________________________________________

10. Trends and Insights


_________________________


__________________________________


___________


Name:________

Speaker Name:

Occupation:



__________________


__________


______________


_____________



__________________________________




7. Clientala. What kind of age group/ people do they work with?





____________



_______________________________________________



_________________________


________________________________


_________


Name:

Macro/Micro Nutrient Worksheet

What were your Macronutrient requirements?

Carbohydrates gFat

_______

gProtein

_______

g

How many calories were required daily?

Day 1

How did you do with regards to your macro’s?Carbs

______

Fat

________

Protein

_______

What was the most surprising food that had macro’s?

_______

Did you hit your macro’s?_______________________

If you did or didn’t what could you have done differently?

Day2


______

Fat

_______

Protein

_______

What foods could you have ate to hit your macro’s better(instead of what was eaten)?

Did you feel it was hard to hit your macro’s -- Why?

Name a protein you ate on day 2?

_____________________

What were the grams of protein in that food?

____________

g

Day3


______

Fat

_______

Protein

_______

What was your exercise on Day 3?

___________

How long did you exercise for?

_____________

Name 2 Micronutrients that you consumed on day 3?

After recording your food intake for three days what is one thing/item you did well at andone that you would like to improve on? (example: did well at hitting my protein macro’s —

ate too many simple sugars)

What defines a macronutrient?

• c Substances that have very large chemical structures

• J Substances that contain a large number of calories per gram

• Substances that are needed in small amounts and do not contain calories

• Substances that are needed in large amounts and do contain calories

Flow many calories do proteins have?

• C 9 calories per gram

• C) 4 calories per gram• 100 calories

• ü calories per gram

Which of the following in NOT a controllable risk factor for heart disease?a. Hypertensionb. Agec. Obesityd. Alcohol Abuse

If it has been several hours since your last eat and your blood glucose level drops, whichhormone does the pancreas secrete to move sugar into the blood?

a. Glucagonb. Glycogenc. Lipased. Insuline. Aldosterone

Which of the following terms is used to describe the fat that surrounds your internalorgans?

a. Cardiac fatb. Endocrine fatc. Visceral fatd. Pulmonary fate. Superficial fat

Which of these is NOT a risk factor for developing Type 1 Diabetes?a. Geneticsb. Obesityc. Environmentd. Diet

The raw energy you get from food is not in a form that is usable by your body. Before yourbody can benefit from these energy sources they must be converted into

_____

a. ATPb. Proteinsc. Carbohydratesd. Glycogen

All of the following are health benefits associated with omega-3 fatty acids, EXCEPT:a. They help increase bone density.b. They reduce inflammation in the body.c. They help maintain proper brain function.d. They help reduce the risk of heart disease.

The two types of micronutrients area. Fats and proteinb. Water and carbohyd ratesc. Vitamins and mineralsd. Meat and potatoes

Which vitamin is water soluble?

a. Vitamin Ab. Vitamin Cc. Vitamin Dd. Vitamin K

Whats another name for carbohydrates?

a. breadb. sugarc. vegetables

What is an example of fat?a. avocadob. fishc. nutsd. all of above

Which vitamins are we less likely to have deficiency?a. fat solubleb. water soluble

What’s the best way to get vitamins and minerals in your body?a. Foodb. Supplements

Name a function for each micronutrient that it helps the body do?

VitaminA

Fluoride

Chloride

Selenium

Thiam]

Vitamin K

Vitamin D

Vitamin E

Sodium

Vitamin C

Phosphorus

Niacin

Vitamin B12

Iron

Pyroxidine

Chromium

Potassium

Folate

Iodine

Calcium

Magnesium

Zinc

Phosphonis

Riboflavin

Answer

Fad diets are marketed as quick ways to lose weight. The most popular fads tend tochange from year to year, but the promises they make don’t. Diets such as the ketogenicdiet, the whole 30, the paleo diet, juice cleanses and even intermittent fasting are allfads

Do fad diets work?

Some people will lose weight while following a fad diet, but most fad diets are impossibleto stick to for long. This means that once you stop following the diet, you’ll probably gainback the weight you lost. Some people actually gain back more weight than they startedwith.

Fad diets don’t usually provide enough vitamins and minerals, such as iron, calcium andvitamin D. is important for red cells in your blood and calcium and vitamin D areimportant for healthy bones.

How can you spot a fad diet?

You can spot a fad diet by asking yourself a few simple questions:

• Does this diet make some foods completely off-limits?

• Does this diet promise that I will lose an unrealistic amount of weight in a short amount of time?For example: “ten pounds in one week”.

• Does the diet refer to foods as ‘good” or ‘bad”?

• Do I have to buy certain foods for this diet at a special store?

• Does the diet claim I can lose weight without exercising?

• Is this plan temporary?

If you answered “yes” to any of these questions, you’ve probably spotted a fad diet.Advertising that promotes these diets is often very convincing. These ads may draw youin and make you believe that it’s super easy to follow the diet and lose weight. Don’t befooled. This type of weight loss plan is not a healthy way to lose weight.

Should I take diet pills or supplements that promise weight loss?

It’s not safe for teenagers to take “diet pills.” Over the counter supplements areespecially not safe for weight loss because they are not regulated by the Food and DrugAdministration (FDA). The FDA is the government organization that makes sure that thefood we eat and the medicine we take is safe. However, supplements are not regulatedso they could be harmful.

Are there healthier ways to manage weight?

Yes! There are much healthier ways to manage weight rather than following a fad diet.We lose weight by eating fewer calories than our bodies burn, To lose weight, addcalorie-burning activities into your day, and cut down on the calories you eat. Because alarge decrease in your calories can be harmful to your body, try small dietary changeslike the suggestions below,

Tiy these changes to cut back on the ca/odes you eat by:

• Choosing less sugary beverages. Drinks such as soda and juice are loaded with sugar andempty calories. Try tap water, seltzer water, or no calorie flavoring packets instead!

• Eating breakfast. Starting your day with a nutritious meal will prevent you from getting toohungry during the day and will give you energy to think at school.

• Packing fruit for a snack. Choosing fruit over chips or candy will provide your body withimportant nutrients.

• Eating more whole grains. Choose whole grain bread, whole grain pasta, brown rice, and high-fiber cereals. They are more filling than refined grains such as cookies and pastries.

• Choosing lean proteins. Chicken, turkey, fish and vegetarian sources of protein, such as beansand tofu, contain less fat than other proteins.

• Eating more servings of fruit and/or vegetables. Aim to include one or both at most meals andfor snacks.

• Watching your portion sizes. Choose regular portions, not super-sized ones. Eat only until youfeel satisfied.

Simp/e ways to fit exercise into your day include:

a Taking the stairs instead of the elevator

• Walking instead of taking the bus

• Look for exercise videos on Youtube

• Joining a sports team or a dance team

• Going for a walk with your family or friends

• Joining a gym

Is there a way to tell if a diet is healthy?

The healthiest way to successfully lose weight is to make small changes that will fit intoyour lifestyle. An easy way to make sure that a weight loss program is healthy and rightfor you, is to see if it includes the following:

• A balance of healthy foods from all food groups (whole grains, fruits, vegetables, lean proteins.low-fat dairy. and healthy dietary fats)

• Regular exercise or physical activity

a Regular portion sizes

a Consistent meals and snacks

a Some of your favorite foods

a Flexibility to fit your schedule

• Foods you can find in restaurants or at social events

If your weight loss plan includes all of the above, it’s likely a healthy approach.

Fad Diet Video’s:

Fad Diet

Name:________________________

Look up a diet and answer these questions be’ow:

What is the name of the diet?

______________

Be prepared to share

How can you spot a fad diet?

You can spot a fad diet by asking yourself a few simple questions:

• Does this diet make some foods completely off-limits?

• Does this diet promise that will lose an unrealistic amount of weight in a short amount of time?For example: ten pounds in one week,

• Does the diet refer to foods as “good” or ‘had”? . -

• Do I have to buy certain foods for this diet at a special store?

• Does the diet claim I can lose weight without exercising?

• Is this plan temporary?

If you answered “yes” to any of these questions, you’ve probably spotted a fad diet.Advertising that promotes these diets is often very convincing. These ads may draw youin and make you believe that it’s super easy to follow the diet and lose weight. Don’t befooled. This type of weight loss plan is not a healthy way to lose weight.

What’s this new diet everyone is talkingabout?

Essential Questions:

• Can we say what diet is bestfor health?

• What are the common elements across eating patterns that are proven to be beneficial to

health?

• Do ailfad diets have negative consequences?

Fad Diet- Afad diet is a weight loss plan or aid that promises dramatic results. These diets typically don’t

result in long-term weight loss and they are usually not very healthy. In fact, some of these diets can

actually be dangerous to your health. Then why do people keep trying them?

FACT: An estimated 45 million Americans diet each year and spend $33 billion annually on weight loss

products.

FACT: Nearly two-thirds of Americans are overweight or obese.

Assignment: You and your partner will be assigned afad diet to research and as a pair, you are to write a twopage magazine article that includes the following:

• Definition of the fad diet of your choice

• The pros & cons of the diet

• What does this diet claim to do? What is the method used?

• Weight loss promised and long-term success rate?

• What are the costs involved?

• What foods can you eat? What foods can’t you eat? Include a breakdown of dietary restrictions (i.e.fats, proteins, carbohydrates/sugars)

• Describe a typical day offood on this diet

• Does the diet promote or recommend exercise? How much?

• Describe the consequences of being on the diet long term.

• Include any other statistics or information you believe are relevant in your article.

• Include your personal opinion about this diet.

• Make sure to use images in your article.

Rubric is on the back©

Element PossiblePoints

Score

The headline of the article catches the attention of the reader and relates 5well to the topic.

The introductory sentence captures the attention of the reader and sums 5up thefocus of the story.

The body paragraphs tell the most iniportantfacts and answers the 20

assignment questions.

Quotes and statistics are used to add interest and support to the story 5

The sources are listed using easybib corn at the end of the article 5

Pictures are used well; good placement/size; not too many that distract; 5help emphasis verbal points

The article has been spell checked and is neat and presentable 5

Total: 50

Exampies of diets we may be investigating:

South Beach, Jenny Craig, The Zone Diet, Weight Watchers, Atkins, The Paleo Diet,The Mediterranean Diet, NutriSystem, The Caveman Diet, The Glycemic Index Diet,The Macrobiotic Diet, The Blood Type Diet, Volumetrics, Raw Food Diet, Best LifeDiet, Alkaline Diet

Student Names:

__________________

bate:

___

Current Event:

__________

Health Current Events Presentations

Meets Expectations for Student Learning#1 Read Purposefully #2 Write effectively#3 Communicate Effectively #4 Identify, Analyze, and solve problems

Directions:1. Find an article connected to Health. Good sources to use: WCCO, CNN, New York Times,

Milwaukee Journal Sentinel, Medical News Today

2. Present a verbal summary of the article to the class using Google slides with your partner

3. Make sure to include: What, Where, When, Why, Who, How or any other information you feel the piecepresents

4. Then ask the class one question to prompt discussion.

5 4 3 2Content Shows a full Shows a good Shows a good Does not seem to

- what, where, understanding of understanding of understanding of understand theWhen. Why. Vho, How the topic. the topic parts of the topic. topic very well.Connections Current Event Current Event

makes makes noconnections to connections toHealth Health

Preparedness Completely Pretty prepared Somewhat Is not prepared toprepared and has but might have prepared, but it is present.obviously needed a couple clear thatrehearsed. more rehearsals. rehearsal was

lacking.Presents well Presents critical Presents an Presents anthought critical thinking question adequate and inadequatethinking question to classmates, answerable question.to classmates, but answer not question to

clear in classmates.presentation

Volume Loud enough to Loud enough to Loud enough to Often too soft tobe heard by all be heard by all be heard by all be heard by allaudience audience audience audiencemembers members at least members at least members.throughout the 90% of the time. 80% of the time.presentation.

Time Limit Presentation is Presentation is Presentation is 1 Presentation is(not including 2-3 minutes long, less than 2 minute long, less than 1question) minutes long. minute long.Question Presenters asked Presenters No Question

a question question was not Askedrelevant to their relevant to theirtopic topic

Points:30

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ty, w

here

60%

ofal

ldea

ths

can

beat

trib

uted

toun

heal

thy

diet

san

dth

ela

ckof

phys

ical

activ

ity.

Totu

rnth

ese

alar

min

gst

atis

tics

arou

nd, t

heA

lam

eda

Cou

nty

Publ

icH

ealth

Dep

artm

ent n

eeds

toco

llabo

rate

and

part

ner

with

abr

oad

cros

sse

ctio

nof

com

mun

ityor

gani

zatio

nsan

din

divi

dual

s.

The

exer

cise

san

dde

mon

stra

tions

outli

ned

inth

isto

olki

tcan

beus

edto

incr

ease

awar

enes

sof

nutri

tion

and

the

role

itpl

ays

inim

prov

ing

heal

thdi

spar

ities

inA

lam

eda

Coun

ty. T

hede

mon

stra

tions

are

exce

llent

way

sto

getp

eopl

eto

talk

abou

t the

cons

eque

nces

ofto

om

uch

fat a

ndsu

gar

inou

rdi

ets.

Bef

ore

cond

uctin

ga

pres

enta

tion

usin

gth

ese

mat

eria

ls, p

leas

ere

adth

eto

olki

tin

itsen

tiret

y.Th

ere

are

spec

ial

item

san

d“i

ngre

dien

ts”

need

edfo

rthe

fata

ndsu

gar

dem

onst

ratio

ns.

Goo

dlu

ckw

ithpr

esen

ting

this

dyna

mic

pres

enta

tion!

Than

kyo

ufo

ryo

urco

ntin

ued

effo

rts

athe

lpin

gm

ake

Ala

med

aC

ount

yon

eof

the

heal

thie

stin

the

Stat

e.

Step

1:Te

stY

our

Nut

ritio

nIQ

eU

sing

the

Fata

ndSu

garD

emon

stra

tion

Tool

Ki

rank

food

sfr

omth

ele

ast

toth

em

osta

mou

nts

offa

t and

suga

r.R

evie

wco

rrec

t ans

wer

sw

ithgr

oup.

eR

ead

Gui

delin

esfo

rDai

lyFa

tand

Cal

orie

sou

tlo

ud.

Ste

p2:

Doth

eMat

h(F

at)

Rea

din

stru

ctio

nsou

tlo

ud.

Ans

wer

ques

tions

onw

orks

heet

asa

grou

por

indi

vidu

ally

.*

Ste

p3:

Do

the

Mat

h(S

ugar

)e

Rea

din

stru

ctio

nsou

tlou

d.e

Ans

wer

ques

tions

onw

orks

heet

asa

grou

por

indi

vidu

ally

.*

Ste

p4:

Do

the

Dem

oSp

oon

the

teas

poon

sof

fat(

lard

) tha

tar

ein

ado

uble

chee

sebu

rger

and

frie

sin

toa

seal

able

bagg

ie.

Cou

ntth

enu

mbe

rof

teas

poon

sou

tlo

ud.

Pass

arou

ndth

eba

ggie

offa

tfor

max

imum

impa

ct!

Spoo

nth

ete

aspo

ons

ofsu

gar

that

are

ina

beve

rage

into

acl

ear

bottl

eor

bagg

ie.

Cou

ntth

enu

mbe

rof

teas

poon

sof

suga

rou

tlou

d.Pa

ssar

ound

the

bottl

eor

bagg

ieof

suga

rfo

rm

axim

umim

pact

!

Ste

p5:

Go

for

It!e

Rea

dth

ein

trodu

ctio

nto

Gofo

rIt.

eA

skfo

rvo

lunt

eers

tore

adth

etip

sou

tlou

d.

*Rou

ndou

tcal

cula

tions

toth

ene

ares

tw

hole

num

ber.

AIi

,r,e

,l,i

Co,,,,

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Fat

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gun

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amou

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This

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the

max

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ntof

fat

reco

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DAIL

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RIES

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sfr

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oth

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inea

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_______

Orig

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ATH

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T)

—FA

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LCU

LATI

ON

Five

gram

sof

fate

qual

s1

teas

poon

.M

ultip

lyth

enu

mbe

rof

gram

sof

tota

lfa

tby

the

num

ber

ofse

rvin

gspe

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ner

and

then

divi

deby

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gett

henu

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poon

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UIZ

2—

Dou

ble

Che

eseb

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r

How

man

yse

rvin

gspe

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ntai

ner?

FREN

CHFR

IES

Nu

trit

ion

Facts

Ser

ving

Siz

e1

smal

lor

der

(o8g

)

Am

ount

Per

Serv

ing

Calo

ries

209

Cal

orie

sfr

omFa

t89

%D

aily

Val

ue*

Tota

lF

at

lOg

15%

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urat

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at2g

9%

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stero

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mg

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diu

m13

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6%

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tal

Carb

oh

yd

rate

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9%

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cium

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cen

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aily

Val

ues

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bas

edon

a2

00

0ca

lori

edi

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You

rda

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orPo

wer

depe

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your

calo

rie

need

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jN

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ving

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ount

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vin

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ries

480

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orie

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0

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aily

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ue*

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42%

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g60

%

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20m

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%

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daily

valu

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IN

utr

itio

nD

atac

om

__

__

__

_

How

man

ygr

ams

ofto

tal

fat

per

cont

aine

r?

How

man

yte

aspo

ons

ofto

tal

fat

per

cont

aine

r?

Fren

chFr

ies

_____

How

man

yse

rvin

gspe

rco

ntai

ner?

__

__

__

_

How

man

ygr

ams

ofto

tal

fat

per

cont

aine

r?

___[I

ow

man

yte

aspo

ons

ofto

tal

fat

per

cont

aine

r?

____

__TO

TAL

teas

poons

offa

tin

ado

uble

chee

seburg

eran

dfr

ies.

Tobu

rnof

f the

calo

ries

ina

doub

lech

eese

burg

eran

dfr

ies,

you

wou

ldne

edto

danc

eac

tivel

yfo

r2½

hour

s!

f1ni

ded

byr1

11.5

I)cy

aitv

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vfA

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t’!O

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tum

pPe

ngui

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SUG

AR

CALC

ULAT

ION

Four

gram

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req

uals

1te

aspo

on.

Mul

tiply

the

num

ber

ofgr

ams

ofsu

gar

byth

enu

mbe

rof

serv

ings

per

cont

aine

r.D

ivid

eby

4to

gett

henu

mbe

rof

teas

poon

sof

suga

r.

[#of

Serv

ings

XSu

gar

Gra

ms

÷4

=T

easp

oons

ofS

ugar

]

20OU

NCE

BO

TILE

OFCO

LA

Nu

trit

ion

Facts

Ser

ving

Siz

e8

fI.oz

(240

ml)

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ving

sP

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iner

2.5

Am

ount

Per

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vin

g

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ries

100

Cal

orie

sfr

omF

at0

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aily

Valu

e’

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ted

Fat

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Al.i

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GA

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How

man

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____

___

How

man

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gar

per

cont

aine

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__

__

__

_

How

man

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aine

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aily

Val

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You

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—FA

CTSA

ND

FIG

URE

S1.

Abo

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0,00

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mer

ican

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aye

arly

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4.O

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ase.

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20ou

nce

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eof

cola

, you

wou

ldne

edto

wal

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iskl

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STEP

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EDE

MO!

ING

RED

IEN

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RA

DY

NA

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ED

EMO

Fat

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onst

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REC

IPE

FOR

CON

DU

CTIN

GTH

EFA

TA

ND

SUG

AR

DEM

OS

FAT

DEM

ON

STR

ATI

ON

STEP

1:Sp

oon

the

teas

poon

sof

fat(

shor

teni

ngor

lard

)tha

tare

ina

doub

lech

eese

burg

er(5

)an

dfr

ies

(2)

into

ase

alab

leba

ggie

. (T

otal

teas

poon

=7)

STEP

2:Co

untt

henu

mbe

r oft

easp

oons

out l

oud.

STEP

3:Pa

ssar

ound

the

bagg

ieof

fatf

orm

axim

umim

pact

!

SUG

AR

DEM

ON

STR

ATI

ON

STEP

1:Re

adth

ela

bel

onth

ebe

vera

geco

ntai

ner

and

calc

ulat

eth

enu

mbe

r of

teas

poon

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suga

rit

cont

ains

.

STEP

2:Sp

oon

the

teas

poon

sof

suga

rtha

tare

inth

ebe

vera

gein

toa

clea

rbo

ttle

orba

ggie

.

STEP

3:Co

untt

henu

mbe

rof

teas

poon

sof

suga

r out

loud

.

STEP

4:Pa

ssar

ound

the

bottl

eor

bagg

ieof

suga

r for

max

imum

impa

ct!

AIa

ined

.(.

ount

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blic

llca

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HOME BENEEFFS RESOURCES RECIPES INSPIRING PEOPLE RESTAURANTS DOCUMENTARIES

Plans By Presentation TopicDid Covid-i 9 shut you down? Weve got you covered like hand sanitizer! Check out our interactive

lesson plans (for 6th-i 2th grade) which support your states academic standards.

HealthfulEating Modern Agriculture

CultivatedMeat

Students learn more about

the connections between

Students explore hovv

raising farmed animals

What is it, exactly? How is

it grown and processed? Is

Isor-

Environment and

HOME BENEFITS RESOURCES

discuss ways that

nformed dietary choices

c help prevent or relieve

diseases.

See lesson plans -4

Pla nt-Based

Students learn about

advancements in food

science that have led to

the creation of new plant-

based products that give

meat-eaters, milk-drinkers

and cheese-lovers the

same experience they

enjoy with

traditional products.

See lesson plans -4

Agriculture

Students learn about how

farmed animals are

raised in our modern

society and the impact of

these modern practices on

the environment and our

health. They explore

alternatives for a healthier,

more sustainable and

more compassionate

society.

Teacher & FacultyResources

Explore classroom

activities, lesson plans and

additional resources that

will help support your

classroom efforts. You can

also read what other

teachers are saying about

our program and schedule

a presentation!

More resources -4

See lesson plans 4

RECIPES INSPIRING PEOPLE RESTAURANTS DOCUMENTARIES

ecosystems and our health more about what this new

through global warming, food product really means

antibiotics, for the future of our

deforestation and more. planet, human health and

See lesson plans ..

anImal farmIng?

FOOD SCIENCE 2

FoodsModern Animal

See lesson plans -4

HOME BENEFITS RESOURCES RECIPES INSPIRING PEOPLE RESTAURANTS DOCUMENTARIES

ENVIRONMENT AND

a ccn p ir

back

Please click on the red button below to open the lesson plan. Theinteractive lesson plan will open in a new tab or window.

Food and Heart

Health

OPEN

Diet and Health

Project

OPEN

Food Choices and

Certain Cancers

OPEN

Food Choices and

Type 2 Diabetes

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MORE COMING

SOON!

STAY TUNEDI

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L I 1

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Food Choices and

Deforestation

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Food Choices and Carbon Footprint

Ocean Health of Food

OPEN OPEN

CULTIVATED MEATLESSON PLANS

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LESSO

—iorv1.:

ba

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SOON!

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Cultivated Meat

MORE COMING

SOON!

New Technologies:

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Please click on the red bLltton below to open the lesson plan. The

interactive lesson plan will open in a new tab or window.

Subs’:Hbe to ourNf:JEttEr

Learn more aboutour program: Choose your country:

1*I

back

“Covid-19, other

pandemics and our

food choices”

Ernai Address

HOME BENEFITS RESOURCES RECIPES INSPIRING PEOPLE RESTAURANTS DOCUM:ENTARUS,Vo34.riIøC

DONATh

Copyrhr ©201 5-2020 by th.e Laucatd Choces Program

Super foods ProjectInstructions

Objective:To identify the powerful nutritional benefits of Super foods and explore ways to incorporate more of them intoyour diet on a regular basis through student presentations.

Components of the project:1. Select one Super food to educate your peers about.. Fill out the attached research sheet using

information found on approved internet sources (See approved websites below)

Please use the attached Super foods research page to gather research on your superfoods.Below are reliable sources to get information from:• http://www.il’ic.org/nutrition!functional”indcx.cfm• http ://wwv .wehmd.corn/a-to-z-guides/features/supertbods-everyonc-needs• http://www.dolesuperfoods.com• http//www.superfoodsrx.com

2. Create a power point about your super food• In pairs or on your own, create a power point• Visual must be large enough to read from a far distance.

Be sure to include the following information in your PowerPoint:1. What is the Super food?2. What is the history of the Super food? (where did it comes from, prior uses...)3. What antioxidant/phytochemical and nutrients present in the food? (what makes it a

super food)**Antjoxidants/phytochemical are believed to reduce the risks of cancer and other diseases**

4. What are the health benefits of the super foods?5. How much of this super food should you eat?6. What are the “side kicks” of this super food?7. How can you include this super food into your diet?8. What are other interesting facts about your super foods?

3. Present your PowerPoint• Please carefully read and follow the rubric

i. You are not allowed to read directly from your visual: instead focus on brief, vitalinformation to display and focus on presentation skills and be able to speak freely aboutthe super food you have become an expert on.

Super food Research:

Website/Resources used: RELIABLE. FACTUAL INFORMATION (if you used other resources that I didn’t give you)

What is the Super food? (name your super food-some super foods names have a meaning)

2. What is the history of the Super food? (Where did it originate from? When was it discovered? Were their prior uses? etc)

3. What antioxidant/phytochemical and nutrients present in the food? (What makes your super food a super food?)

4. What are the health benefits of the Super food (how specifically does this food help you? Does it reduce or prevent anything?)

5. How much of this Super Food is recommended to consume? (How much should I eat to get the health benefits?)

6. What are the “side kicks’ of your Super food? (if I don’t eat this super food, what else can I eat that gives me similar benefits?)

7. How can you incorporate this Super Food into your diet? (List at least 3, if not more, ways I can add this to my diet)

8. What are other interesting facts about your Super Foods? (Give at least 3 interesting facts you learned while researching)

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4/15/20

Snacks and labelReading

Snacking• What are your favorite snacks?

• Where do you get your snacks?• ex: Grocery store

• When do you eat snacks?• After school

• Where do you eat your snacks?• At home

What is a snack?• What is your definition of a snack”

I Discuss answers

• A snack is a small amount of food that you eat inbetween meals.

• It is meant to provide you with energy and nutrientsto hold you over until your next meal.

Are snacks a part of a healthystyle?

• What do you think?

• Snacks can be part of a healthy eating style as longas you choose the right foods.

• Everything you eat and drink matters

• Choose a variety of foods can help to meet dailycalorie and nutrient needs.

1

4/15/20

Healthy snacking tips(S.N.A.C.K.S)

• S — Smaller Portions. Snacks are meant to be a smallamount of food to provide enough energy to hold youover to the next meal.

• N — Not in front of the TV. Eat snacks away fromdistractions like the television, computers, tablets, orother electronic devices.• People tend to overeat and not pay attention to how much

they are eating when distracted.

• A — Am I really hungry? What are other reasons someonemight eat besides being hungry?• Make sure that you are actually hungry when you are

snacking.• Boredom?

S.N.A.C.K.S cont• C — Choose nutrient-dense foods from MyPlate.

• Choose from the food groups

• K - Kitchen is a good place to eat. Another reminder toeat your snacks away from distractions.

• S - Sit down, slow down, savor and enjoy!• Eat slowly and enjoy your food• It takes an average of 30 minutes for your brain to tell your

body it’s full.

Healthy ShiftsWe can make simple shifts ri our snack choices to limit our calories from added

sugars and saturated fats and reduce sodium intake Healthy snacking ideas• Fruit

• Any whole or cut up fresh fruit: frozen, dried, or canned fruit

• Vegetables• Cut up raw veggies with lowfat dip/dressing

• Protein• Peanut batter or other nut butters; ksmmus; nuts or needs; hard

boiled egg

• Grains• Whole grain crackers: granola/cereal bar: baked lortilla or pita chips:

pop corn

• DairyLow-fat/fat-free yogurt; string or sliced cheese: low•fat or fat-free milk

2

4/15/20

Why read label?• Why is it a good habit to read nutrition labels?

• How can reading labels help us to make healthier snackchoices?

• What information can a nutrition label tell us about a food orbeverage?• Nutrition labels tell us about the calorie and nutrient content

ot the food.• They also show the it_gredients list, which tells us what the

food is made from. This can provide important informationabout the food• For example it contains added sugars, whole grains, or food

allergens (common ingredients that some people map be aliergicto such as wheat, milk, egg and soy)

Nutrition Labels: current vs.new

• New label design will make it easier for Americansto know what’s in the foods and beverages they eatand drink.• Calories and serving size will be shown in larger type• Added sugars will now be listed on the label

Reading nutrition factslabels

• look at the serving size/servings per container• Listed in common measurements: cup, ounces, or

pieces

• Calories• Remember that this is the number of calories in one

serving of the food

• Limit these nutrients.• Saturated fat, sodium, and added sugar

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4/15/20

4

Reading nutrition labels• Get more of these nutrients

• Try to get more vitamins, minerals, arid dietary fiber• A healthy eating style includes choosing more nutrientdense

foods.• The more of these nutrients a food contains, the more

nutrient-dense it is.

• Percent Daily Value-• The percent daily value tells you how much a nutrient in a

serving of a food contributes to the daily diet.• 2000 calories a day is used for general nutrition advice• When interpreting Daily Value us the following reference

values:• 20% or more pvr serving isa High Value• 5% or more per serving is a Low Value

Reading nutrition facts labelNutrition Facts ‘

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Eating Clean

4/15/20

Healthy Snacking Summary• What food should we choose for snacks?

• Choose nutrient-dense foods low in add sugars,saturated fats, and sodium

• Read the Nutrition Facts label to decide if you want toeat the food.

• Why do we need snacks?• Snacks provide your body with energy when you’re

hungry.

• When should we snack?• In between meals. Remember that a snack is just a

small amount of food meant to hold you over until thenext meal

When should we snack?• Where should we snack?

• Any place that is away from distractions like the Tcompute, tablet, or other electronic devices so youare aware of what and how much you are eating.

• How should we eat our snacks?• Eat slowly and enjoy your snack!

Activities• Nutrition Labels

• The Name Game

• Healthy Snacks Word Search

• Partner up — You are to come up with a snack thatis nutrient-dense. (That are low in added sugars,saturated fats, and sodium)

• Write down the ingredients.

• You are then going to prepare the snack for theclass to try.

Snack Activity• Partner Up — You are to come up with a snack that

is nutrient.dense. (That are low in added sugars,saturated fats, and sodium)

• Write down the ingredients.

• You are then going to prepare the snack for theclass to try.

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Block:_____ Name:___________________

Snack Wise

___________________

Fill in the best answer for each question as the instructor goes through the slides. The instructor will go over thecorrect answers at the end of the presentation.

1. What is the definition of a snack?

2. List the healthy snacking tip for each letter in the SNACKS acronym:

S:

N:A:C:K:S:

3. Making shifts in our snack choices can help to limit calories from

_______________

and

___________________and

reduce

______________________intake.

4. For each of the snack foods listed, think of a healthier alternative:

Cheese Curds-)___________________ Nacho Chips-)

Candy—)__________________ Cookies-)

__________________

5. List four healthy snack ideas:

6. Explain how reading nutrition labels can help you make healthy choices.

Name:

______________

Hour:

Nutrition Vocabulary

Nutrition —

Nutrients —

Calories —

Carbohydrates —

Glucose —

Glycogen —

Fiber —

Fat—

Satu rated —

Unsaturated —

Cholesterol —

Proteins —

Amino Acids —

Essential Amino Acids —

Vitamins —

Minerals —

Legumes —

Nutrient Density —

Water — (not looking for definition, but facts)

US RDA—

BMR (Basal Metabolic Rate) —

Metabolism —

H DL

LD L

List two foods that are high in each category:

Protein

Fiber

Calcium

Iron

Magnesium

Phosphorus

Name: Date: Period.

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HIPAA

Health Insurance Portability andAccountability Act

R&caaedJIy 2016 [Mary Kao,gh RN. MSN Py.oa Sharabagrr FNP.C RN. MSNI

• Health

insurance

Portability and

Accountability

•Act

• I. Standardized Electronic Data Interchangetransactions and codes for all covered entities.

• 2.Standards for security of data systems.

• 3.Privacy protecuons for individual healthinformation.

• 4.Standard nationol identifiers for health care.

1

cp,OTyCTED -fEALTH INFORMATION

• Protected Health Information [PHI) — it information that it

created or receioed by a cocered entity that

• Relanet to the past, present or fature physical ar mental

health of an iedioidsal.

Identifies the iedioidaal or contains reasonable

irformatien that can ho ased to identify the indiridsatyf.

Eoamples of Protected Health Information

Name, address, telephone, foss, email, social tecorisy

number, medical diagnoses, medical recordt, ac005ns

numbers and photographs or images.

COVERED ENTITIEs

• Cauered Entities [CE) — are the iedicidaaIs responsible forimplemertieg HIPAA rales and regulations. Some ooamples

Health Plans

• Health Care Cleanegboases

• Health Care Prociders who conduct cersaie financialand administration erassactioss electronically

4/15/20

Pcaacp. smse of beng concealod; secret

• Corfidenhal.ty -‘ coneainirg prioaae in formation fEa. NediealRecordf

• Ausharieasion — so m permission for, so grant power to.

Breach Corfdersiality — so broab an agreemeet to aioiate a

• Diaolosure—meant she release, transfer. peoaieien of access to.or diaulging of information outside she ensiey holding she

• Use — means she sharing, employmert appliance. csilieaeion.eoawirasion. or analysis of nrdiuiduully ideneifable irformahorwithin an entity.

• In 2000. many yariooss that worn newly diagnosed withdepression receioed free samples of antidepressant

medications so their mail.

• This left patients wondering how the pharmaceutical

compasies were notified of their disease.

• After a long ned thorough inuosssgasioe. the Physician, the

Pharmaceutical compaep and a welIbsown pharmacy chain

were all indicted on breach of confdosriality charges.

• This is one of she many reasoes she federal Couernmenc

needed so stop coed create guidelines to protect patient

prioucy.

2

4/15/20

TRPA1 NiirN 1. PAYMENT AND HEALTIH CAPEOPERATIONS

• Thr.nenr F..n:cz stir4, f-levInE Care C:-r[[P0] — are common uses of Protected HealthInformation [PHI] for which HIPMs does not requirean authorization.

NOTICE OP PRiVAC( PRACTICE

• Notice of Prieacy Practice [NPP]- a notice given topatients concerning the use and disclosure of theirProtected Health Information [PHI]

• Covered Encicins are responsible for implementingHIPAA rules and regulotions.

These nrc

• Health Plans

• Health Cure Clearinghouses

• Henish Care prueidnrs

• Notify pntieetn ahuas their prieacy rights and how thnirinfurwutien eat he used.

• Adopt nod implement prioauy pruundurns.

• Train empleynes su they understand the prieneyprucndurns.

• Desigeate a Prieney Officer.

• Securn pasinnt rncurds containing Protected HealthInformation [PHI].

3

• Patients have a right to confdnntialiny of all informationthat is provided to the healnhcare profnnnioeal and

• Health care professionals ensure that patient information

is secured an all times aed if there are any complaints,those complaints will be resolved in a timely wanner.

4/15/20

Prince Pale

• eRale:

• Establishes a fedetsi foot of ssingsetds to protect die

ceefdmsdicyotcneoedrformseen.

• AfossspsceststonskeiMonrndetocessetien seekogcsre soc

rsin,bcrsecnentforcars bssedonhcoperccnsiheaicheioinsncn

nrsbeass&

• fhieraleisasedcoptoteocPreseceederelthlnioimstenlPHll

• This tale took seen on Apnl i 4.2003

• YOU MAY NOT OETALIATEAGAINST Of INTIMIDATE AN

EMPLOTEEWHO fY00 nlf&h COMPLAINT.

• Regaest for Amendment is a pesiets s right so reqcest. inwriting, to have health iefermasion ore record about the

pahees emeeded.

The Couered Entity does cot hace to agree so the

amendment. howecer if she CE does agrne, the requestso amend mill become a pars of she posients modical

• Right so wristee Notice of Pninacy Practices [NPP) that

informs nonsomers how Protected Health Information

[PHI) mill be usod and so whom isis disolosed

• Right of timely access so see end oopy records for

reasonable fee

• Right so ae amendment of records

• Right to ressrsoe access and ose

• Right so an accounting of disclosures

• Right so recohe aushorisoeioo

• Passens s rights:

4

• An Authorization must include:

• The Prntected Health Information [PHI] no he used anddisclosed;

• The person authorized no mahe the use nr disclosure;

• The persnn to whom the Conered Entity may mahe the

• An enpiranion date; end

• The parpnse for which she information may be used ordisclosed.

4/15/20

• Request for Restrictions isa patient’s right so request inwrining, a restriction or liwitatioe on the healthinformation that a Cnuered Entity uses or disclosures.

The Cocered Entity ,not required so agme to sherestriction.

ACCOtJNTINfl D]SCLOSURES

• uu, us&G,,a,.•uirepsuessmniiu,e.,snsii namna :‘dn,ninnunnnnn tn•numsdire:Prunuisa esuin irduunurrHq

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Pnenuth’..,unnn’nun’r

AUTHORIZATIONS

• Ac Authoisauu iszdsl danuwene shut gjnes entered muOespeneissionseusePeanscsedHealdeinfarinasae[PHI]farspsaAsdpurposes

• Isis rsqsirzdtornbeuss ted dadesun olPrnnecned HealthIntormasac [PHI] not otherenise dlnneed by the Pruacy Ruin’

• Ones not mpIysoTreanemn,Pzymeesaez Health Cam Operasuas[TPO[.

oossnasapplysauses md dadesues requieedbybne.

WRITING.

5

4/15/20

MINIMUM NECESSARY STANDARD Restate) achy its

• HIROA rnqiiirce Cuoeredhnueiesectalisaeaeorahleernpseodisclose

cntpchrlcciunehaciscffoeuuux for drepcrpoeeboroshich thedeclnrurcmbsmade[eheminircumnecessarysmccocntntoceeded cc perform the lob).

• The ttcomurrr Necessary DOES NOT APPlY TO:

• DieclosureseoeheindieidutlcehaistheeubirceoleheProeearedHealth irfcrmetioo [PHI)

• Uses or disclosures wade pcrsaacecoaoiodiaidcsls

• Usesardisalosures diatart rnquiredhylaoe.

• NO ONE is permitted to htO Protected HealthInformotiar (or research without camplyieg with the eewHIPAA requirements.

• Theta HIPAA requirements are entirely separate from theeoisting federal homan sobjact research regulations.

The Pricooy Policies and Prooedores do not replace orocerride other rules or procoduroc ottablished by theInstitutional Rociow Board [IRBI, bath most be compliedmith in order to conduct homan research.

‘I

toot

• Tell ayooro w5at youoesctejr about s ctnt.

• Detussspatsrcnpubasmaoeuchsseiooscots ruheuss

• Loosi sc ,otociostmca000tspssectcaiceep000ttdscodonour

Sole Cxrnp:utnr and lax 0cc

Do.

• Closc doorspsheots rooms mhendiscussing rrsonnsco.

• Log cache compraerarhnn you see hrashsd

• Olepost of pacisasotoacouhon byshreddag or aosfrg itins lmbed ceatainerhr dtstructmn.

• Clear parisrnjofoarnatar edolyorcrdock ssfce,c oarpour desk

ICccnpuser Usc

§a hr.ehedusoe!it

•Tum be campurerstretrcsseepccnerpua.c

‘Do rot mmmcequrpmeot disks, orsuhoure oahoucpenreeior.

SendingCall the assnded rtcçoect bslom

ssrdiegthefsa

diet cacer tears for fsacs

•OO NOT SEND

[HtOcosuire,t5erralAbcce,NuccuncPrnrsrircms.dicahoLtubtraraeiCh;ld

hcceinrg

•ler:drepereoobicrgaifarocscoreocairn you when h&the a sbocs to sendthefoe C•Tabe bats off rn masritce .mmadrasery

die roe itt hard patent icfomrrsrico ue’smur.d onsessrded -.

6

4/15/20

• Physical Safeguards

• Computer terminals are nut placed in public areas.

• Technical Safeguards

• Every associate must keep hisJher password confidential.

• No photographs or recordings of any type am so be taken ofpasienss in the clinical setting.

• No cameras. tablets, cell phones or any n?ectrnnic devices wishphotography capablires are permitted in the clinical

• Administration Safeguards

• Policy and procedure for release of patient information.

• Len. a nurse who works on S-West, has a lot of access toPHI. Tern, a nurse who works un 4-North, learns that herfriend and elderly eeighkor. Ms. Pate, was admitted to 5-West. Tern is concerned and wants so help so she asksLen to see Ms. Pate’ s medical recerd. Together, theyreview and discuss their findings

• Ia this e HIP/n.e. ainleuenl If cc, ,shas did dcc hsalchcare prefessienalsdn aarnegi

tady

• In deep conversation. Ors. Andrnws and Day enter acrowded elevator and continue discussing a code yellow.Their cenversasien is quite detailed and graphic. bat never

mentions the patient’ s name. Engaged in theirconversatien, they do not notice she onlookers intentlylistening so their conversation.

• Is this s Hle.hA eiclauenl If aa..shas did dia hcalahuara p’c’esaiuesfado .srnngi

Case iady

• Miguel shares a seml.privase room with Victor. Dr Ninon,Migael’ s doctor. comes into talk so Miguel. Dr. Nioundraws the cartain between the two patients. Daring thisbedside consalt,Victor overhears Dr Nioon say that Miguelneeds a hernia operation.

• is dccc HIP/iA ei&socr’ Pta. chat aid/nay du wracg’

7

IC,,Ib]

A haithca,e I ACPAErmeaaneeccium A third party

indedent ucong Aphrn’avyeon, eon administrator I medical senates to a manager whodad

he I h I pp

dh Ith

I h I hlb h if a’ an ‘IA with c a mstranscription access pharmacistcue p cede, cnl process ngservices too protected network

I

d physicianinfteon

C,

IIIL 1

4/15/20

Bsaoinusss asaciatc

Business Associate

• A person or eosity that performs a foection or activityon behalf of a Covered Entity [CE] than reqoires thecreation, use or disclosure of Protected HealthInformation [PHI] bat who is not considered part of sheCovered Entities’ workforce,They must have a writtencontract or agreement that ansvres they willappropriately safeguard Protected Health Information]PHIJ they crease or receive.

• Eaemplecot8i.eieoe, Accocieses

• Adiiedparcyedeeiniscrcearcchoaeeiesaa health pice ,vithnlcimspeoaacsieg

• ACPA firm echoic accounting cercices ba health care pmaiderincarceeccteccc proaevsed health infannauon.

• A health cam aleanngheuce that tmeslecececie,eecanthed foemat ineocecandard traeeececon on baliell of a kealthcare peovedee cad tor,coedc Ac peocessedcranescuvnsaapayar.

• An indepsndeoa medical crveeenpvveiee ccliv prvcides tnaeecvptioncareitec baa phycice

- Aphtacybcveheccougar ho manageea health plens

pheereaciscnecvcork

I tcidnne .1 dvcfosure

• A secondary use or disclosure that cannotreasonably be prenenced, is limited in nature, andoccurs as a by-product of an otherwise permitteduse or disclosure.

• Examples of Incidental Disclosure

• A hospital aisiser may overhear a provider’s confidentialcenoersation with anether pronider or a patient

• A hospital visitor may glimpse a patient’s information cc

a sign.ie sheet or nursing station whiteboard

8

4/15/20

• A breach is, generally, ae impermissible ccc er disclosureceder the Privacy Rule thee compromises the security orprivacy of the protected heuleh iefermueiee

ii0PCH -

• What is the HITECH accf

2009. isgisluvee pacccd Ac Health le’ure’ascttTeeltttcln5y tcrPceeee’iecedCheicclHeelehCvreAcccehehplacescddisceclprieccpcedsecavcyteqeieeeteesn

• Thiscsqcimscereceicpthashundlss etcsscsedsisajthleloriessice jPHll so apart breaches. schether ie eapercscesreeic ieee isiehie eseehacee that HITECH eequcer

• HlTECHappessoushvsscsssseoccsacsccasedcciwheaichccsecsgaeisaccessuchusbcehs,claimc.eieaveghcscca.hilieg Tees, health ielceercvcn seehaegcs aed sc’rccars

• Nosifcacioe is required to the aPoceed iedieiduaie, thegoveremees and ie cereaie eaten the media [if the breachinvolves mere thee 000 people] ie the evees of a breach of“Uesecored Protected Health Iefermaciee

• These breach requirements are applicable so beth Cecered

Erosion [CE[ aed their Busieess Associates.

• If the Covered Ensisies Busieess Associate ban a breech.they most repere is wishie 60 dupe.

Ths mcii mail rcquirce’me cnmc Ace Ac hcalthccrc ergeeooeee

musssscdovscfirsselssslscssrsoucr racsese Assirighehaucbccnuescssdhpthebrcceh [Elccsrceceicdiccllooecdpcceehcpsssesugessdscescesecsleesreee

• There are ner’eus penalties for nee-compliuece, raegiegfrom feet of $100 so $50,000 per oiolasioe, capped as$25,000 to $1.5 milliee per vielueioe of the came seaedurd

• Crimieci pceulsies of I to 10 years in jail for grossecgligeece.

• H1TECH alto created now methods for eeforcemees,cilomieg cease unsoreey geeerals en enforce HIPAAregclutioes.

9

• Teen Medical Pneecp Ann [TMPA] is as strict as HIPAh specifically onTeeocmediceenddenmlponidene.

• An.oiningiereqoinedaeinl’tlPkoianonjneinlonircflonjanobeinnioded

• Ttnonroininngieneqoinedonoeenenynnnopeonlerproeident

• This training nan nnenn plconnnnpy nl HIPAh

• fl,noeEPCC isonncidenedshpbndnnocy[SchoolandCininjehenoanoneboondeoci-nin nonhealnhnane penconnetlacolnyondenodeocoaboonfheTeoaeMedicalrninocyAcnpMoA]

4/15/20

• Cmii Penaltins ondor HIPAA:

• Maoinnomtnnof$2S000peroiol000n

• Criminal Pnneltins ondor HiPAA

• Mooimom of 10 years in 01 andlnr a $250,000 fine for sermons

Orgoeieotmon Actions:

• Employee dieniplinenp enncone ocloding noepeneion onnerminnflnnforsiolonionenlnlnnorgnnieonionopoloieeendprnondoret

• ORion for Cmii Rightn

• A panene moynomplon eonhePnieonyOflloerino hoepinolor:

• Tics DmrnnnornlHeelnhendi-momenieroinee (HHS]

Ie If them is a ooeflmne or inoooemnnnnoy berwe en onopplmcabln

eeatn low and nhn I-f IPAA Pmioonp Role blow the low ehoe

pronidne the patient

• Greaten pneonpnghne,

• Gnneneranneeenoinlornranon,or

• Gnnanen pninonp pmnennmene

10

4/15/20

• OnanhOceannad

• Ac peas soesrn mad vI OlPyth’ cpnnnal men nra—lap Ce IC yedna Inpnnda $250,000 finn—b vae Ac eiviavves In,V ndacncada,,d van of

PnhfcipIg.nyefiretieanorCanvnr CanePdI,anneagnned,edg,Iterdaenvve IOn, hpn rn,encnandpaybackbeththe

n,paceed envy,, eonS ennpan.ea and the peon,, ne,, ehn,i he diem PHLTOrnvplvycosenesandardv,edo.npaoenCsnsnn.b!nthds,n.sndhceaibcevn,,yien,bnnicvn,thencdiealncevnd,eh,e,&lendyvbu,nfnan,nca,st,da,HcAn, (flanged ahead 59.000 In An paven,’

• ln00i&aal v,npthyc,a, and net vat the ‘ceen,cd anions’ Inn eafle,n d,ey ,ecdcarnavbincsnoHlPktiaaaecovna.

• If you have any questions regarding HIFAA contact’

• Souraya A. Ha1jao EPCC Compliance Ofticer as 915)831.4l43

• Oren,oIheraeshammantheocc.eda

• Your HIPAA Cnniplieece nAmer vs year caempaa orfaciliny.

• Your Clinical ,na,rac,orkvordinasoras year aanpas or facility.

• Or nefer iv flnoJivenvhhs eocihicaolindno.henl for

infc,nracon regarding HIPthA policies and regulations.

• in gnrcnal.OLPAha,olaueea are anferccd by An Dens,orsnsvl HealO. ardl-lnran Senanecs IHASI. Heaaevtn. pvt,vann Ce HITECH.se,nave,nnyagenemal,nvIav pen,rvncd nbC,8 eel acvena and nneocer ,vonev,y me,di thai maybeahancdn,thhamnrcd!nanala.

• AviyHadrthsn.lne.&aceivmcdsndncperncdnvHnSthonfladneennedIesacdphcteccpnna dethdieacngagnrnenthvv,5,vnenacngthethneenoinedevthncup,cnflarddneeatho!relvdedPdlTbebncseflesavaoma,edivhnacaffcvnnd 344.579 (dethala. Feilneeng a, imeceugaflen.Afflndy mmmd eCuseniennens ugnnnninrn amA HAS pnoe4ng er $l2 c,illnn psyieertvrda

• Cepienenaieallda,aineniband*[ecaFaevnfinn, sOthnniaatien navarcen,, aenly aiephcne nvnnben, bafancbeingeaban peasibic. van pne-pnegmanead nbcna

• Ossices ecnyphensbin sna an pasaevndpmeiannaee.

• A n,ar, ondnne,tWdlgceee, a pay $1.04 nOISe, no aevadcnnnn mOnad PHInn.pevvobiy neecaird and 4,ele,pd by a phan,neey enrplvyne The en,afnyeeavapevted her flvsbamd’ a ce.geliyend goad h,na n SOD. lanked vp the ma.g,nlinnnd’ a incdicl neccnde Ce cenfimn, her avap,eiee. and ahancd din ,nfonniavee,e,th bin hvabsnd.Hn then accod his ee-pniln,end tad intenated hnn dias finkoeaaabnus finn SOD.

• Mvlcple ants mona haee doled that HIPAA establishes a standard 01 vane5e eahich hsi5hcaae pneniden efficns ned to sdhene.sed liability fornegfigenceniayanian esficn Ats standard at cane is breached.

11

I• Meee.ehoeetee Eye rod Em lofleee,eey egreed to pey HHS 51.5 million

nerd reenjee iethpendeee eeeeieer roe HIPAA eloloejone reenleing

from the theft of enoeppeed lopeop coneolniog PHI of peeieoeenod reeeeoob eobjeeee. HHS eieeeeeigneiee deeeoomeed eftoe eEc

Ieefiooer-p felled ee eoke neeeeeoepeeepe en eeeoee the eenfdeoenliepced eeooreepelPHI eoeed,eoeeloeoieed.onderooeeeeieeod oeingpereofde deelnee.

• Aidftooethnfem!lprp!ofore.eeodmteioeeeoecedpenneio!gpeofnssiolemoeerorethnmneenroefeofonypooonelmpooeir000modthe000nenInfoemeEoetoooeleplnoldoneeoehneenpmoene

4/15/20

• HIPPAtholetonddner

• Hdoo2

• C]mW!doHIPdA

12

Name

_______________________________________

Period

______

HIPAA Worksheet(use this as a reference) https://wwwhipaajournal.corn hipaa-compliance-checklist/

1. What does HIPAA stand for?

2. What is the main goal of the HIPAA privacy rule?

3. Who has to follow the HIPAA laws?

4. What does HIPAA mean to you?

5. What does PHI stand for?

6. List some examples of PHI.

7. When was HIPAA mandated?

8. What does HIPAA compliance mean?

9. Give 2 examples of how to discuss a patient’s condition without violating the HIPAA rule.

10. Give an example of how discussing a patient’s condition can be a violation of the HIPAA rule.

11. Who can request a person’s medical records and what must be done before the records are released?

12. What does TPO stand for?

13. Give some examples of Covered Entities.

14. Give an example of how you can protect a patient’s information while in the clinical setting.

15. What is a Business Agreement and why would a company need to have one?

Managing Her (My) Food Choices? Critical Thinking

Student Instructions

In this task you will evaluate a scenario of a teenage girl’s food choices over three days and offersuggestions to improve her diet by comparing her choices to the recommendations of the ChooseMyPlate and the nutrient content of available foods. You should define the guidelines for healthychoices for this individual by reviewing ChooseMyplate.gov. You will evaluate the selections,describe the nutrient content of the chosen foods, and offer alternative choices within the set- tingto improve the overall diet. You can justify some of the choices on the basis of social andenvironmental food influences.

In Part II, you will log and analyze your food and beverage choices for three days. Then you will seta goal, try to reach it for three days, and analyze your efforts. A second set of questions will help youanalyze your food and beverage choices.

Part I

Advise a Peer

Review the following story of three days in the life of a 16-year-old girl who is a member of theswim team and works at the local retail outlet. She weighs 102 pounds and is 5’l” tall. Hercommitment to the swim team has her working out in the pool for at least two hours a day, five daysa week. Determine her recommended daily meal plan using (“Lose It” or “MyFitnesspal”). Evaluateher food choices based on the recommendations.

Thursday

She was up late studying for a first-hour chemistry exam. She decides to sleep an extra 10 minutesand rushes to school. She didn’t have any time for breakfast at home, so as she enters the school,she grabs a breakfast bag and quickly eats the yogurt and graham crackers. The chemistry test waseasier than she thought and she scored a 95!

Her second-hour study hail teacher allows snacks in the classroom, so she stops by the student storeand picks up a granola bar and a carton of chocolate milk to eat while she does homework for theafternoon classes.

She is really hungry by lunchtime and decides to have two slices of pizza, salad, and a chocolate chipcookie, along with a small sports drink. Her friends give her two candy bars they bought in afundraising campaign for the prom.

She has swim team practice after school and forgot a snack, so she eats the candy bars in the lockerroom. She also forgot to bring a water bottle from home, so she stops at the vending machine forwater to take to the pool with her. At the coach’s urging, she drinks the entire bottle during practice.She is feeling a little

Building Skills for Health Literacy

sluggish and practice is tough. Right after practice she goes home to shower and change. She drinksa glass of fat-free milk and eats an apple and a peanut butter and jelly sandwich before heading overto a friend’s house to study.

Her friend is munching on chips and drinking a soda, and even though she is not hungry, she digsin. The large bag of chips and four cans of soda are empty when she leaves at 9:00 p.m.

It has been a long day and she is tired. She knows that Mom is not home to make dinner, so shegoes to the nearest drive-through for a burger and fries to eat as she chills out and watches a littleTV.

Friday

She has a big swim meet tonight, so she gets up a few minutes early to eat breakfast at home. Shehas a couple of slices of whole-wheat toast, a banana, and a glass of milk, and she packs a few snacksto take along to school. She takes a bagel, dry cereal in a snack bag, an apple, and two juice boxes toeat on the bus as she travels to the meet.

She remembered her water bottle from home and fills it before study hail and drinks while reviewingfor the math test this afternoon.

At lunch, she doesn’t like what is on the menu, so she grabs a turkey and cheese sub sandwich, acarton of milk, and an orange from the a la carte line.

Before getting on the bus to go to the swim meet, she refills her water bottle. As she rides, she eatsthe bagel, cereal, and apple and drinks the txvo juice boxes. Her team wins the meet, and she gets apersonal best time. The team wants to celebrate on the way home. She stops at the concession standbefore getting on the bus and grabs a fruit drink and candy bar because she is starving.

The team bus stops at a local fast-food restaurant and everyone goes in for a quick dinner. Some ofher friends are eating burgers and fries, and some are eating salad. She chooses the grilled chickensandwich and apple slices along with two cartons of chocolate milk.

She is not hungry when she gets home, but Mom has just made a batch of cookies to celebrate thebig win. She is tired and grabs three cookies on the way to bed.

Saturday

No school or practice today! She can sleep in until it is time to go to work at the local retail outlet.Dad is cooking breakfast this morning, and she has pancakes with syrup and butter, orange juice,and milk before she leaves for work. During her break at work she grabs a sports drink from thevending machine.

After work she goes home for dinner with her family. She eats two servings of spaghetti, a bowl ofsalad, two pieces of garlic bread, and a few cookies for dessert. She has water to drink.

She meets friends at the movies and eats a large popcorn and drinks a large soda. After the movie,they go out for ice cream and she enjoys a sundae. She is staying overnight at a friend’s house, andthe two girls stay up all night playing video games and munching on snacks. They eat crackers andbananas and drink apple juice.

Here are the guiding questions in analyzing this student’s self-management of her food choices. YouviJ1 then compare it with your own management of food choices.

Name:_______

THURSDAY

1. What are the possible impacts of skipping breakfast?

2. In buying a few snacks at the school store, did she manage her food cravings effectively?

3. Did she make a healthy lunch choice?

4. Is her choice of candy bars a healthy option before swim practice? Why or why not?

5. Did she get enough fluids during her swinirning practice? Why or why not?

6. Did she make a good choice of snacking on chips and drinking soda when she wasn’thungry? Explain the reasons for your answer.

7. Do you eat late meals very often? If yes, which types of foods do you choose?

FRIDAY

1. How effectively did she manage her food choices the day of her big swim meet?

2. Did she take in enough fluids before and after the swim meet? Why or why not?

3. Were the post-meet snacks and meal nutritionally sound?

4. How does eating three cookies before bed contribute to her nutritional needs?

SATURDAY

1. Evaluate her meals.

2. Evaluate her fluid intake.

3. Assess her snack management on Saturday night.

OVERALL

1. To what degree did she make good food choices over the three days?

2. How do they compare with the ChooseMyplate.gov recommendations?

3. What do you recommend to improve her food and beverage choices?

4. What goal would you suggest she try to reach to improve her food and beverage choices?

Record your own food choices over three days and compare them to the (“Lose It” orMyFitnessPal”) recommendations. You can then defme a goal(s) for improving your own eatinghabits for good health (e.g., choose milk more often, eat more fruits and vegetables, switch to wholegram bread, and limit fast food to once per week). Try it for three days. Reflect on how thisexperience went and what you learned, using the following questions:

What was my goal?

To what extent did I try to reach this goal in the three days?

To what extent was I successful in reaching it?

What challenges or barriers got in the way?

What helped me reach my goal?

What would I do differently the next time I try to improve my food choices?

Three Days of Managing Your Food Choices

Day 1Foods and drinks

Why was this chosen a healthy or unhealthy choice for me?

What were the barriers to the healthier choice?

What can I do to overcome this barrier next time?

What did I do for exercise on this day?

Day2Foods and drinks

Why was this chosen a healthy or unhealthy choice for me




Day 3Foods and drinks

Why was this chosen a healthy or unhealthy choice for me?




Guide Questions to Analyzing Your Own Food Choices

1. How do you feel physically if you miss a meal? Emotionally?

2. How do you manage your food choices when you are feeling starved or when you havecravings?

3. When you are really hungry, do you tend to eat more and eat faster? How do you know?

4. Do you eat a lot of sweets before engaging in physical activity?

5. Do you think about your fluid intake and the choices surrounding fluids during the day?

6. How do these choices change depending on who you are with? Do these choices change onweekends?

7. Do you tend to snack when you are not particularly hungry? In what situations do you tendto do this?

8. If you eat late at night, what types of foods do you tend to eat?

9. Before participating in a sporting event(activity), do you think about getting enough nutritionand fluids in your body? What foods and beverages do you tend to choose?

10. How is your nutrition different on weekends as opposed to weekdays?

11. What are some of the ways you try to make healthy choices in your diet?

12. How do friends impact your food choices? How is this a barrier or a help to healthier foodchoices?

13. Are there social and environmental situations that are barriers or a help to healthier choices?

14. What are three positive behaviors you do to manage your food choices?

15. What are three behaviors you wish to improve upon?

Assessment Criteria

Answers will be scored on the following:

1. How well you demonstrate self-management skills in your food choices.

2. How well you analyze another person’s self-management skills related to food choices.

3. How well you offer suggestions for improving self-management related to food choices.

Scoring Criteria

Self-Management (SM) The skill score is based on your ability to practice health- enhancingbehaviors and reduce health risks. Self-management skills should include the following:

Identifies and demonstrates healthful behaviors, habits, and techniques. — Stress management andcoping strategies.

Eating regular meals and snacks.Drinking adequate fluids.

Eating a variety of foods.Identifies protective behaviors.

Eating when hungry and stopping when comfortable. — Strategies to avoid/manage unhealthybehaviors.

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