11 Nutrition Group Protocol

Group Focus: Understanding MyPlate and Portions

Objectives: The objectives of this group are to increase the individual’s understanding of MyPlate to improve healthy lifestyle management, effective meal planning, and increased self-awareness of how the individual cares or themselves from a dietary perspective.

Content Goals: The participants will…

• Categorize food into categories specified by MyPlate protocol.
• Demonstrate understanding of MyPlate categories of well-balanced diet by selecting items on grocery add to create simulated grocery list.
• Report understanding of how they can implement MyPlate into everyday life and the impact it can have on emotional wellbeing.

Materials:

• Documents: MyPlate filled in, MyPlate blank, MyPlate with info., portion size, weekly grocery store add (free at local grocery stores)
• Resource: USDA’s MyPlate
• Supplies: pencil, whiteboard marker, whiteboard

Group Guidelines:

Throughout this session, I will be providing you with education regarding nutritional management and developing healthy lifestyle routines to increase your independence. I am not a registered dietician, so if you can have dietary restrictions due to medications or genetic reasons, please continue to refer to your physicians and dietitians recommendations.

However, I am trained in habit building and nutritional wellness. There may be times throughout the group where we have discussions regarding experiences with food insecurity, unhealthy relationships with food or eating disorders, and various concerns with managing meals. If at any time you feel that you need to leave, feel free to step out, but you are encouraged to stay to receive the full benefit of the group.

There also may be times where I have to redirect the conversation to allow other people to participate or to achieve the goal of the group. If you have any questions or concerns that are not addressed during the group, I am happy to stay after and discuss. But for now, let’s get into the group!

Ice Breaker (5 minutes):

• Draw or write out what your favorite meal to eat or cook is? (MyPlate Blank)
  • Have the group go around introducing their name and show what they drew.

Lesson (15 minutes):

• Draw blank MyPlate diagram on whiteboard
• What are the main food groups?
  • Fill in whiteboard like so…

• Fruits: at least ½ of the plate of whole fruit rather than just juice
  • What are some examples of fruit you have had today or typically enjoy eating?
• Vegetables: at least ½ of the plate consists of a variety of options
  • What are some examples of vegetables you have had today or typically enjoy eating?
  • Dark greens: asparagus, brussel sprouts
  • Peas/beans/lentils: peas, green beans
  • Starchy: potatoes
  • Red/Orange: beets, carrots
  • Other: cauliflower, cabbage, cucumber, onions, mushrooms
• Grains: at least ½ of the plate is whole grains
  • What are some examples of grains you have had today or typically enjoy eating?
  • Oatmeal rice, popcorn, bread, pasta
• Protein: it is recommended to consume a variety of proteins
  • What are some examples of protein you have had today or typically enjoy eating?
  • Poultry, meat, eggs, nuts/seeds, soy, fish
• Dairy: there are low fat or fat free options
  • What are some examples of dairy you have had today or typically enjoy eating?
  • Daily alternatives: soy, oat, almond
• Affirm clients that it is best practice to try to have each plate look like this for each meal but they can look at the day as the plate and build an awareness of what they are eating to have a balanced diet.

Activity (15 minutes):

• Using complex meals examples proved by patients have them discuss what categories each pieces goes into.
  • Example: bacon cheeseburger with french fries
  • Discuss how improvements can be made to build a more balanced diet with MyPlate.
• Pass out weekly ads and have patients pretend they are getting food for the week encouraging them to use MyPlate as a reference after breaking down common complex meals.
• Discuss portion sizes and portion control.
  • What barriers currently exist in having a balanced diet?
  • Access to food?
  • Understanding how to cook the food appropriately?
  • Time needed to meal prep?
• Explain the different options for food banks in the Omaha area.
• Provide the MyPlate with info. document.

Discussion (10 minutes):

• What about this activity was familiar?
• What about this activity was new?
• Do you feel this is something you can manage on your own?
• What more information do you need to feel more confident about managing your diet?

Closing Reflection (5 minutes):

There are many resources out there for you from an education and support standpoint. If you have any concerns about food insecurity, feel free to grab the form with resources for food banks here if you have any questions or concerns, I would be happy to stay after and talk with you after the group.