session 3 supper market smarts

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Introduce a program to train registered dietitians to give supermarket tours that promote heart-healthy eating behaviors.

Purpose

2 Copyright ©

2010 by Joslin Diabetes Center, Inc. (www.joslin.org). All rights reserved.

•

Discuss ways to launch a supermarket tour in your community

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Review resources–

Slides

–

Leader’s Guide–

Consumer booklet

Objectives

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Get Ready: Do your homework!

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Define your purpose–

Community service

–

MNT

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Write a business plan–

Time line

–

Resource needs

–

Budget

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Choosing the location (store!)

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Build an audience–

Marketing

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Define the Purpose

A service fromthe local

supermarket

Marketing foryour practice

A communityservice by the hospital

A service for your patients

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Write a Business Plan•

State mission / purpose–

Target audience

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Budget–

Expenses

–

Income

•

Timeline

•

Resource needs

•

EvaluationSee sample in Leader’s Guide

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Income: What to Charge?•

Considerations–

Purpose of program

–

Target audience

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Donations–

Food

–

Marketing

–

Materials printing

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Planning –

Break even?

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Profit?

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Options for payment–

Cash

–

DSME or MNT billing

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Choose the Location Look for Favorable Features

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Supportive store manager

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Convenient location

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Familiar to your target audience

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Product variety•

Small-moderate size

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Wide aisles•

Area for gathering

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Build the Audience

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Flyers and announcements

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Mailings•

In-store marketing

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Community PSA opportunities

See samples in Leader’s Guide

9 Copyright ©


Copyright © 2010 by Joslin Diabetes Center, Inc. www.joslin.org. All rights reserved.

Get Set: Customizing the Program

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Working with the store–

Best times to visit

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Talking with the manager

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Assessing your customers’

needs–

Using written assessments: pros and cons

10 Copyright ©


Review the Supermarket Aisle Discussion Guides

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Aisle-by-aisle “talking points”

for 11 different store sections

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Consistent format for ease-of-use–

Choose/Go Easy lists: complement the consumer booklet

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Nutrition Notes:

includes reminders,

facts, tips and discussion points –

Tour Tips: sample activities

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Taste Tip: food sampling suggestions

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Notes: a place to keep your thoughts and ideas

11 Copyright ©


Go: The “Tour”

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Live tours–

Timeframe

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Follow-up–

Charting

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Virtual tours–

Slides

–

Class discussion–

Homework

12 Copyright ©


Suggested Flow•

Opening–

Meet and greet

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Assess interests

–

Review key messages

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Tour (1.5 –

2 hours)–

Walk perimeter

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Keep messages relevant to the group

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Wrap up–

Final Q and A

–

Evaluations

13 Copyright ©


Tips from

the Tour Guides….

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“Carry a flyer announcing the next tour for others who try to tag along.”

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“Participants have a tendency to drift off. We think one leader can only handle

about 6 in a tour.”

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“Avoid letting people shop while they tour.”

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“Keep people engaged in each section by having them each pick a product and look at the label ”

14 Copyright ©


Tips from Store Managers…

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“Let us help you pick the best day and time when our stores are least busy.”

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“We’d like one store employee to attend each tour so they can learn too!”

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“Be mindful of our other shoppers.”

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Program Objectives•

Identify heart-healthy ingredients and foods

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Practice reading a food label

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Discuss strategies to make choosing healthy foods easier

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Key Messages

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Understanding the basic principles of a heart-healthy diet can make it easier to make better food and ingredient choices.

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The food label is an important tool to guide consumers to make heart-healthy food choices.

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Start by shopping the perimeter of the store to find a wide selection of nutrient-rich foods.

18 Copyright ©


Identify Heart-Healthy Guidelines•

Fats–

Limit saturated fat

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Low (zero) trans fat

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Limit cholesterol

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Fiber and Whole Grains–

Aim for more

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Sodium (salt)–

Eat less

•

Nutrient-rich foods

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19

Fiber:Choose more:• Fruits and vegetables• Whole grains• Beans and legumes

Fats:Limit:•

Saturated fats

(ex: fatty meats, full-fat dairy,

butter)

• Trans fats• Cholesterol

Choose more:•

Monounsaturated fats

(ex: olive, canola oils)

•

Polyunsaturated fats (ex: corn,

sunflower oils)

–

including Omega-3

fats

(ex: fish, vegetable oils)

Nutrient-rich foods:Limit:Highly processed and prepared foods high in calories, fat, sugar, and/or sodiumChoose more:• Fruits and vegetables • Whole grains• Fat-free and lowfat dairy products • Poultry, lean meats and fish

20 Copyright ©


Sodium:Limit:•

Visible and added

salt (ex: salty snacks)

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Canned vegetables,

soups, beans

• Prepared foods

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Read Labels Be an Informed Consumer!

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Nutrition Facts panel•

Ingredient list

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Other resources–

Store resources

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Meats •

Produce

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Calorie-count books

–

Websites

•

Shelf-tag labeling

21 Copyright ©


Key MessagesDetermine the serving size

Saturated fat & Cholesterol: Keep low; Trans fats: 0

Sodium

(salt): Keep low

Dietary fiber: Aim for more

Not necessary to review

22 Copyright ©


Supermarket Strategies Key messages

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Shop from a list•

Avoid shopping when hungry

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Don’t be pressured by end-aisle displays, samples or discounts!

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Take time to read the label

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Shop the Perimeter of the Store

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Fruits and Vegetables Choose more!

25 Copyright ©


Nutrition Notes•

Aim for 5-9 servings a day

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Choose a rainbow of fruits and vegetables. Bright colors mean more nutrients!

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Eat skins and peels for more fiber when possible

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Buy fresh produce in season when possible

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Frozen –

a great choice!

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Canned –

may be higher

in sodium

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Try something new!

26 Copyright ©


Meat, Poultry & Fish Choose Light and Lean

27 Copyright ©


Nutrition Notes•

Controlling portions controls fat and calories!–

3-6 oz. = one serving

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Poultry–

Skinless is lowest in fat

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Beef, Pork–

Ground –

extra lean

–

Tenderloin, round steak

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Fish–

Aim for twice a week

(esp. fatty fish)Plan a heart-healthy method of cooking!

28 Copyright ©


Nutrition Notes At the Deli Counter

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Most choices are high in sodium and many are high in fat

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Sample lower-sodium and lean options

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Ask for thinly sliced – will seem like more!

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Bulk up sandwiches with vegetables; add fiber with whole-grain bread

29 Copyright ©


Dairy: Aim for Non-Fat and Lowfat

30 Copyright ©


Nutrition Notes•

Milk –

Drop down one level of fat at a time

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Yogurt–

Read labels carefully for calories, fat and carb content

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Eggs–

Limit yolks to 3/week

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Don’t use cracked or broken eggs

31 Copyright ©


Spread the Word! Nutrition Notes

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Butter–

Avoid/limit; high in saturated fat

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Stick margarine–

Avoid/limit; contains trans fat

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Soft vegetable oil spreads–

Choose in place of butter or stick margarine

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70% less saturated fat than butter; no trans fat

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Source of “good”

fats

–

Read labels for saturated fat content

32 Copyright ©


Say Cheese! Nutrition Notes

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Cream cheese–

Fat-free, reduced-fat and regular

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Cottage and ricotta cheese–

Vary in sodium and fat content

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Snack cheeses–

An easy low-carb snack; choose lowfat

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Hard cheeses–

Watch portion sizes

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Choose based on intended use (melting, shredding, etc.)

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Check labels for fat content

33 Copyright ©


Nutrition Notes

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Look for a “whole grain”

as a first

ingredient

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Aim for 3 servings of whole-grain foods per day

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Choose bread with 2-3 grams fiber per slice

35 Copyright ©


Cereals, Pastas, Rice Keep Goin’ for the Grain!

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Oats –

source of soluble fiber;

can lower cholesterol

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Rice/grain mixes –

use

¼

-

½

seasoning packet

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Brown rice –

counts as

a whole grain

•

Whole-grain pasta –

try

different varieties

36 Copyright ©


Beverages Make Healthier Choices!

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Choose more:–

Water

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Lowfat or skim milk and soy beverages

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100% fruit juices, tea and coffee (plain)

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Go easy:–

Regular and diet sodas

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Energy/sports drinks, juice drinks–

Cocoa mixes

–

Alcoholic beverages37 Copyright ©


Oils and Salad Dressings Source of “Good” and Essential Fats•

Vegetable oils–

High in polyunsaturated fats

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Corn, sunflower, soybean

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High in monounsaturated fats

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Canola, olive, safflower

–

Light –

lighter in color not calories

•

Non-stick cooking sprays•

Salad dressings–

Wide range of calorie, fat and sodium contents

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Mayonnaise –

use reduced-fat varieties

38 Copyright ©


Nutrition Notes Snack and Sweet foods

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May be high in sodium and fat

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Many choices available

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Individual dessert and “snack”

packs

helpful for controlling portions

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Sugar-free doesn’t mean calorie-free or carb-free

39 Copyright ©


Other•

Soups–

Broth-based have less cholesterol and saturated fat than creamed

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Look for reduced-sodium varieties

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Frozen meals–

Aim for less than 600 mg sodium per meal

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Pasta Sauce–

Aim for less than 480 mg sodium per serving

40 Copyright ©


Checking Out

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Avoid last-minute temptations

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Stick to your list

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Consider the store brands

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Buy fruits and veggies in season

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Limit

snacks and sweets

41 Copyright ©


Conclusions….

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Using the Slide Deck

•

Using the Leader’s Guide

–

Suggestions for resource use

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Giving feedback to Joslin

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Using the Consumer booklet

43 Copyright ©


You’re Off and Running! Good Luck!

44

Photo courtesy of The News and Tribune (News and Tribune.com), www.newstribune.com/local/local_story_258215205.html

Photographer: Kevin McGloshen

Copyright ©


Acknowledgements•

Joslin Development Team:•

Amy Campbell,

RD, CDE

•

Judy Giusti,

RD, CDE

•

Melinda Maryniuk,

RD, CDE

•

Joslin Dietitians, especially:•

Nora Saul, RD, CDE•

Tracy Lucier, RD, CDE•

Gillian Arathuzik, RD, CDE•

Amanda Kirpitch, RD, CDE •

Emmy Suhl, RD, CDE•

Elizabeth Staum, RD, CDE•

Beth Ackerman, RD, CDE•

Andreina Millan-Ferro, RD

45 Copyright ©


Copyright © 2010 by Joslin Diabetes Center, Inc. www.joslin.org. All rights reserved.Copyright ©

2010 by Joslin Diabetes Center, Inc. (www.joslin.org). All rights reserved.Copyright ©


About Joslin Diabetes CenterJoslin Diabetes Center is the world’s preeminent diabetes clinic, diabetes research center and provider of diabetes education. Joslin is dedicated to ensuring that people with diabetes live long, healthy lives and offers real hope and progress toward diabetes prevention and a cure for the disease.

Founded in 1898 by Elliott P. Joslin, M.D., Joslin is an independent nonprofit institution affiliated with Harvard Medical School.

For more information about Joslin, call 1-800-JOSLIN-1

or visit www.joslin.org.

session 3 supper market smarts

Health & Medicine

joslin diabetes

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nutrition

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