Abstract
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 pressure
Publication Date
11-2008
Publication Number
NEP-212FG
Repository Citation
Walters, Jackie, "Health Lines [Facilitator's Guide]" (2008). Family and Consumer Sciences Publications. 64.
https://uknowledge.uky.edu/fcs_reports/64