Aim: To help participants to select healthful choices at restaurants.
Chapter 6: Dining Out from Nutrition Education Curriculum DVD
AV equipment to show DVD
Large writing surface and writing tool
Paper/pens for group members
Welcome and Introductions:
Pass around attendance sheet.
Ask participants (one by one) to discuss their successes and challenges of the past week.
DVD (4:27): “Getting in Gear” from The Power of Food: Session 3
Lecture and Discussion (15 minutes): You may wish to use Appendix 4 on healthy dining out tips and discuss which items would be good choices and why. Which items could be modified to fit the guidelines?
Give examples of low-fat vegan choices.
Ask server that oil be minimized, and sauces served on the side.
Don’t be shy about asking for things that aren’t listed on the menu (e.g., oatmeal, spaghetti)
Anticipate what you will face. You can call ahead or check menus online.