Health Promotion Plan- Health/Nutrition UW-Platteville Cheer Team

Content Area: Nutrition/Health

Needs Assessment to be used: Improving Health/Nutrition

B e h a v i o r a l
O b j e c t i v e s

Main Seminar Objectives

Cognitive = The client will analyze concepts learned during the sessions to make proper behavioral changes in their own life following each
lesson.
Psychomotor = The client will demonstrate making behavioral changes in health/nutrition by making better food choices and other health
aspects in their own life following the learning sessions.
Affective = The client will identify proper nutritional/health choices following lessons to improve health aspects following the learning sessions.

Life skill Clients will be able to apply what they have learned about nutrition and health to improve their lives and performance to help meet
their own personal goals.
Day/Week 1
Opening Introductions: 10
min
Nutritional/Health Survey: 20
min
Simple Nutritional Lecture:
20 min
Q and A: 10 min
NHES
Standards Addressed Standard 1

Day/Week 5
Opening activity: YouTube
video of meal prepping (10
min)
Assessment of food journals:
25 min
Explaining how to count
calories/Macros: 25 min
NHES
Standards Addressed
Standard 7

Day/Week 2
Opening Activity: Vegetable/soda
team totals. (Clients record how
many sodas/servings of
vegetables they consumed that
day) 10 min
Discussion of activity: 15 min
Lecture: importance of
fruit/vegetables (15 min)
O and A: 10-15 min
NHES
Standards Addressed - Standard 4

Day/Week 3
Body Fat Tests: body fat tests
done using handheld test (20 min)
Introduce my fitness pal (20 min)
Explaining Food Journal: 10 min
O and A: 10 min

Day/Week 4
Grocery Shopping: 60 min
Explaining proper food
choices
Foods to avoid
tips and shopping advice

NHES
Standards Addressed Standard 3

NHES
Standards Addressed Standard 5

Day/Week 6
Opening activity: YouTube video
of flexible dieting (10 min)
Lecture of managing obstacles: 20
min
Discussion of obstacles: 20 min
O and A: 10 min

Day/Week 7
Opening activity: discussion of
how clients have improved/or not
improved behaviors (20 min)
Lecture of alcohol avoidance: 15
min
Health enhancement lecture: 10
min
Sports specific nutrition: 15 min

Day/Week 8
Opening activity: I brought a
healthy meal option as a good
example. Clients are hold how to
prepare and are allowed to try the
meal. (20 min)
Closing Q and A: 15 min
Future plan of action: 25 min

NHES
Standards Addressed Standard 1

NHES
Standards Addressed Standard 3

NHES
Standards Addressed Standard 5

Research or Data Resources: Research of performance nutrition. Research of proper questions for surveys.
Training or Presentation materials needed:
YouTube videos, computer, projector, white board for presentation, paper, meal example (oatmeal, fruit, whey protein).
Assessments:
Surveys and food journals, body fat tests
Adaptations for diverse populations:
Age range adaptations Young students: stage of change assessment.
Physical Fitness range adaptations N/A
Physical Skill range adaptations N/A

Trainer/Presenter Reflection: responses to these questions need to be included for the seminar plan to be complete
1. How are your clients productively engaged in the development of the identified life skill?
Clients were productively engaged in the development of the life skill by making food journals, accessing information,
and practicing health enhancing activities on their own. The clients were engaged by asking questions and responding
during discussions.
2. What informal assessment activities are planned as a formative measure to check for understanding of either
content or life skills?
Discussion of how clients have made behavioral changes. Assessment of food journals. Body fat tests.

3. What formal assessment activities are planned as a summative measure of your clients seminar objectives?
Clients demonstrating the ability to count calories consumed.
4. What materials are included for adaptation of this seminar for diverse populations?
The clients expressed the need/want for planning nutrition around Normal/cafeteria type foods. I provided the clients
with flexible dieting information that allowed them to consume food that isnt always considered clean food. This
allowed the clients to improve their nutrition but keep the foods they need/want in their nutritional plans.