How We Feel When Our Bodies are Sick

I recently received the book, When You're Feeling Sick for review and I thought it was perfect to adapt into a lesson on sickness for young children. This lesson is ideal for Pre-K to Kindergarten.

Here is a breakdown of the lesson, feel free to use it!

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Lesson Plan: How We Feel When Our Bodies are Sick

Objectives: 
To introduce & identify both the physical and mental feelings accompanied with illness.

Duration: 45 minutes

Supplies:

• A copy of When You're Feeling Sick
• Library copy or purchase here
• Download The Sickness Song here
• Monster Gloves (see picture below) I borrowed my monster mitts from my Tickle Monster Kit but anything fun will do
• Bingo cards (example below)
• Hand Sanitizer
• Box of tissue
• Little tissue packs for Bingo prizes

Preparation:

• Prior to the lesson read When You're Feeling Sick

• Have a basic understanding of how to play Bingo (see basic instructions below)

Basic Class Discussion and Outline:

The basic idea is to identify when our bodies feel bad and what we can do to get better. Begin the lesson by discussing these questions:

• How our bodies feel when we first feel the effects of sickness

• tired, cranky, our head feels hot, eyes might hurt, nose might be runny

• Who do we tell when we start feeling bad

• if we are at school we tell our teacher and nurse

• if we are at home we tell our mom, dad, grandma, etc.

• What is "sick day protocol"

• Introduce the Sick Book and read it out-loud to find out. Then continue to discuss the following questions. Be sure and put on a pair of sweet, gloves while reading. Make it fun!

• Why is it important to rest

• so our bodies can heal and fight the virus' in our bodies

• Why is it important to wash our hands when we are sick

• so we don't give the bugs to anyone else.

• Demonstrate proper way to blow your nose and clean your hands. And also demonstrate how to properly sneeze into the crease of your elbow to avoid "THE SPRAY" of virus monsters. 

Now play The Sickness Song and let the kids wiggle. Prepare to play Bingo.

It's B-I-N-G-O time! 

Tip: Be sure and get a really nice room mom to cut out all the little snot pieces & Bingo cards for you.

We want to review what they have learned and have everyone win a little pack of tissue for their backpacks. Remember this is the kid version. You draw out a picture, they cover it with the little snot glob, the first person to get 3 in a row yells BINGO with much gusto. Obviously I only made 3 cards so you will need to create more variations of the images based on class size. I don't mind multiple kids yelling at once. If you would like to create more using my template email me at nataliemartinezlong(at)gmail(dot)com and I will send you the file. The point of the activity is to play a game, review and everyone is a winner in the end!

Handouts/Game:
***I created these BINGO cards for personal use. They are free but cannot be replicated and resold in any capacity. The images used for these handouts were from two sources:google images: free clipart & a few are actual images from the book and can be found at coybowles.com. Book images were illustrated by Andy Elkerton.***
 

Below are my version of "snot globs". I had to add a little humor into the game because lets face it, sickness usually is accompanied with a snot nosed child who wants a hug.

image sources: google.com {all images were found through a search for "free clip art"} & coybowles.com.  All images are subject to copyright and are not for resale.

My sweet monster mitts.

Summer Hydration in School-Age Children

To wrap up the school year, a local elementary had a health fair and I was asked to teach a class. My assignment was to teach the kids the importance of staying hydrated. I decided addressing second graders would be best if I used the Go, Slow and Whoa approach used by the We Can! campaign.

Here is a breakdown of the lesson, feel free to use it!

Lesson Plan: Summer Hydration in School-Age Children

Objectives and Goals: 
To introduce the concept of making wise beverage choices using the Go, Slow and Whoa approach.

The basic idea is to designate a variety of beverages into four categories (Go, Slow, Whoa and STOP) based on nutritional content. This is  a very basic list and numerous beverages can be discussed and added.

It is important to discuss that beverages in these categories are not "bad" just that sometimes we need to make choices based on what we are doing.

What to Create:

• a poster board of a traffic signal with black foam board and construction paper
• search google images and collected, printed and laminated all the drinks listed on the image above
• large Stop sign
• I got a large Stop sign poster from my local teacher supply store and taped a paint stick to the bottom for a handle. {picture below}

References to Read:

Sugary Drinks: A Big Problem for Little Kids

Go, Slow, Whoa Food Charts

Fluid Drinks Before, After and During Sports: Important for Children

Class Discussion:

Go: healthiest option and appropriate for everyday consumption.

Slow: occasional drinks, not everyday choices. These beverages usually contain added sugar.

Whoa: least healthy options. These beverages contain added sugar, fat and in some cases caffeine. They provide excess calories and should be chosen on special occasions and not weekly.

STOP: The STOP category lists 2 beverages that are not appropriate for school-age children to consume: coffee (cold or hot) and energy drinks. 

Handouts:

*Sports drinks are listed in both the Go and Whoa groups. Sports drinks are a GO when a child is actively participating in prolonged play or sports (at least 45 minutes of active play and when there is excessive heat and perspiration). It is a WHOA drink if chosen in place of water or during casual activities (watching TV or leisure activities like bowling, etc.). 

Tutorial: Upcycled Tote

I loathe grocery shopping (with or without kids). I shop either one of two ways. 

1. I have a kid(s) in tow and make the mad dash. A mad dash translates to me pushing a cart as fast as possible down key aisles and throwing (yes, throwing) the staples in the cart.  
2. I am alone and have the mega list. This is a tragic love story for this dietitian. I spend WAY to much time looking at labels, having mental debates with myself and sometimes "glancing" in other peoples carts in the checkout line. #shameful 

It never fails when I get to the checkout line, I see all these prepared shoppers with their reusable shopping bags and I always say to myself "next time". Well next time finally came and I made my totes! I couldn't believe how simple and cheap it was to make them. 

I know, I know. Now you are jealous and want cool bags like me, don't worry you can make your own grocery bags in three simple steps.

 

Step 1. Find an old t -shirt, the larger the better. I went to the thrift shop and got a bag of old, x-large shirts.

Step 2. Turn the shirt inside out and sew the bottom straight across. It is literally on straight line across and you can't mess it up. Following the seam line of the shirt will make it really simple to sew a straight line. If your line is a little off it doesn't matter because it is the inside-bottom of the bag.  My 9 year old zipped it right up!

Step 3. Turn the shirt right-side out and fold in half. Cut the sleeves off. Cut a square at the neck (see picture #3).

Unfold and BAM! You have a fun, durable tote. 

Food Label "Overhaul" Proposed to Public

It is no secret (or it shouldn't be) that the current food label is confusing and many people have a hard time making sense of it. There have been no changes made to the format of the food labels appearance or content in about 20 years. Just a week ago the FDA, along with Michelle Obama, announced the proposal of new revisions and proposed two possible options. 

image source:wallstreetjournal.com via google search

My thoughts

I like the changes! I really like that "Added Sugars" is being taken into consideration! I wonder how this will affect all the great fruit juices that are on the market that provide such wonderful amounts of sugar antioxidents (*sacrasim). Now, consumers will be able to see what has actually been added to their food versus what is naturally occuring. 

At first I was leaning toward option one because it was bolder, easily caught my attention, was condensed in appearance and the CALORIES really pop out. But, the more I looked at the differences between the two, I think I like option 2 better. 

Proposal 2 adds a little bit of quick education that I think might really be helathpul for the average consumer. I like the addition of Quick Facts, Avoid to Much and Get Enough sections. It breaks it down into three simple facts: 

1. This is what this food has to offer
2. You don't want to eat to much of this (saturated fat, cholesterol, sodium & added sugars)
3. You need to get more of this (fiber, vitamin D, calcium, potassium & iron)

Regardless of which proposal is chosen, I am happy that the label is being changed. I applaud the effort and know that for me personally, it will make teaching How to Read a Food Label a whole lot easier. More importantly, I think that this change will help to alleviate some of the initial shock or stress that occurs when we are attempting to make better lifestyle & diet choices. Will these changes fix our food woes, NO WAY. We still have many of issues with food production & ingredients, advertisement, individual product labeling, portion size and so on but this is a start.

Which option do you like best? Proposal 1 or Proposal 2

Do you like the changes? 

Is it easier to understand?

Do you think this will have any impact on the family diet?

Favorite Taco Seasoning

This is a family favorite! Super simple, cheap and adds a nice flavor. I make about 20X this amount and store it in a glass container next to my stove. I use it when I make tacos, chili, soups & chicken salad. If you want a little more "kick" just double the chili powder to 1T.

Enjoy!

#saltfree #spiceisnice #cleanandsimple

Tutorial: Canning Meat

Over the years I have gotten the oddest looks from people when I mention that I have canned meat in my pantry. They first think of potted meat or Spam... yuck. After I briefly explain that I have chicken, beef, roast and sausage, then the tides turn and the next question comes... "How in the world do you can meat?"
I didn't learn how to preserve food in all my years of studying nutrition (most of those years were spent learning how to correct diets, treat diseases with dietary restrictions or teaching basic nutrition principles- how to read a food label... all of which are very important). It would take a 10+ year degree to really touch on all the different aspects of nutrition.

But alas, food canning is a big part of self-reliance and a principle that I have been taught my entire life. Having cans of rice, powdered milk and beans under beds or piled in closets was common place in our home and never appeared odd (until a friend would ask "Why in the world do you have rice in your closet?").  When you live in hurricane central you learn to be prepared not scared. To learn more about the importance of self-reliance and how to get started visit HERE.

Tutorial:
Here is my pressure cooker, it is over 20 years old and I stole inherited it from my grandma's kitchen. Pressure cookers can be a little pricey but a good sturdy one is worth the money. I was curious if this one was still available and I found it on Amazon.

You will need to read your pressure canning manual to get the specifics for your canner. For this one, add 2 inches of water (before placing the jars inside). I like to start the stove so that the water is hot before I put the jars in just to help speed up the "venting" step.

Preparation:

• Instruction manual for your pressure cooker (if you lost it, google the instructions). You need to know how much water to add to the bottom and how to properly tighten your lid
• Mason Jars (I like quart size, wide mouth jars for meat)
• Seals (these cannot be reused like the jars and rings)
• Rings
• Tongs
• "Jar Lifter"  to get the hot jars out of the canner (pictured)

Now, fill you jars with meat. There are only two chicken breasts in each jar but I usually pack in 3 breasts easily and just leave about an 1 1/2 inches of space between the meat and the lid (don't over stuff the jars-- bad news and big mess).

No need to add water because it will make its own broth.

I don't add salt but you can if you would like. Use canning salt and add 1/2 tsp for pint jars and 1 tsp for quart jars. *You can use regular salt, it just might make the liquid a little more cloudy.


Now place your jars in the cooker and tighten the lid (just like the manual instructs). Turn the fire on high and and wait for the steam.

Venting:

This is a very important step in the canning process. Wait until you hear the steam consistently shooting out from the stem (pictured ->) and then start timing. Most canners vent 10 minutes and then you flip your stem and start building pressure. Once the stem in locked you will start to watch your pressure gauge as it begins to build up the pressure.

Pounds (#) of Pressure:

• Raw chicken, beef, rabbit & deer cook at 11# pressure
• pint size jars process for 70 minutes
• quart size jars process for 90 minutes
• Raw Seafood (fish or shrimp) process for 100 minutes

You have to watch that dial very closely and adjust your fire up or down to keep the pressure just right. If the pressure drops below 10# then you have to build the pressure back up and start your time over. I live in Southeast Texas, other areas may need to adjust for altitude and use more or less #'s of pressure when canning. Visit your areas Extension Services for more information on your areas altitude.

Now, after you have trudged through the 70 or 90 minute wait... you get to wait longer! Keep the stem locked and turn off the stove. It will take an hour or more for the canner to cool down and start to release pressure. You can test to see if the pressure is down by lifting the stem. If it starts spewing, flip it down and continue to wait for the cool down. I usually leave it and take care of other things and then come back and check on it. Use the "Jar Lifter" to remove the jars from the canner, the water will still be very hot.
*If you lift up the stem and let it vent out the pressure (to hurry things along), you will suck the juice out of your jars and possibly break the seals.  Also, you might want to wipe off the outside of the jars when you take them out of the canner. They might have a little residue from the water.

Expiration Date:

*the sausage fat is easier to see in pictures than chicken fat

These jars of meat last A LONG TIME! I mean years, 10+. No worry of electrical outage or freezer burn! So how can you tell if the meat has gone bad? It's simple, look at the fat layer. Fat floats to the top of the liquid and forms a ring of fat at the surface (it separates from the juices). If it is not floating at the top like the picture then the meat has gone rancid and you need to dispose of it.

If you have an questions feel free to leave a comment or send me an email.

Happy Canning! 

Special thank you to Monica Jarrell for taking the time several years ago to teach me how to can meat about 12 hours before Hurricane Rita made landfall. I was 7 months pregnant with my first child and worried about everything, including my freezer :). She took the time to teach me the process and even let me borrow a canner. She is a food storage specialist and I am grateful for all the knowledge she shares... all you have to do is ask! Thank you!