Health Lines [Facilitator\u27s Guide]

Lesson Goals After this lesson, participants will: Understand that obesity is a risk factor for many chronic diseases Understand that weight control is achieved by balancing calories consumed with calories used List three general sources of excess calories Describe at least six low-fat cooking methods Suggest at least five substitutions for lowering fat when cookingList at least three ways to reduce calories from sugar List three dangers of high blood pressure Explain how a diet high in fat increases risk of high blood pressure List at least three risk factors for high blood pressure Be able to tell what a normal blood pressure reading is List at least four lifestyle habits that can affect blood pressure Explain how the body uses food for energy Describe how diabetes affects the body’s ability to use food for energy List three early symptoms of diabetes Explain the difference between Type I and Type II diabetes List four techniques for eating to control diabetes Define cardiovascular disease (CVD) Explain what causes a heart attack Explain what causes a stroke List at least five risk factors for CVD that are controllable Understand the importance of knowing their fasting blood sugar, blood cholesterol and blood pressur