For the last course at Piper Place, we taught the consumers
about healthy diet and nutrition. Alabama has the highest rates of diabetes in
the South due to bad eating habits and lack of exercise. We first discussed the
benefits of eating right such as lowered blood pressure, cholesterol, and depression.
Next we broke down the components of food. Calories are the units of measurement
that indicate the energy value of food, and too many calories turn into fat. Carbohydrates
are another energy component effecting diet.
Decisions…Decisions…The
food choices we make have the greatest effect on obesity and other health
factors. However, it can be difficult for the mentally ill community to make nutritious
decisions. Many consumers do not have jobs or family assistance which contributes
to low income. Nutritious foods generally cost more than unhealthy foods, so
the quick alternative is fast food. Cognitive impairments also prohibit this
population from driving, so they may be unable to go to the grocery store and
are forced to eat what is given in their boarding home. To combat these
barriers, we taught the group how to make better decisions in their own living
environments. Simple
preventative measures include exercise, eating smaller portions, and drinking
water. We should trade bad carbohydrates like Twinkies for good carbohydrates
such as vegetables. These floods slowly enter the bloodstream, while bad carbs overload
the body and quickly convert to fat. If we have to eat fast food, the grilled
option is a healthier choice.
Finally,
the consumers participated in an activity involving the U.S. government’s new
dietary guidelines. MyPlate
illustrates the five food groups that are the building blocks for a healthy
diet using a familiar image—a place setting for a meal. Each consumer
was given a plate that we divided into the 5 food groups. Using crayons and
colored pencils, the group drew different fruits, vegetables, grains, protein,
and dairy products on their plates. This activity was an effective teaching
tool. We were sure to help the consumers choose healthy foods for each plate
section. They could also take the plate home as a constant reminder.
Follow the link below to learn more about the new MyPlate Initiative
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