National Volunteer Fire Council – Heart-Healthy Firefighter Program
Health and Wellness Advocate Instructor Guide
Lesson Plan
Course:
NVFC Health and Wellness Training Modules
Module:
Nutrition Basics
Module Overview
 Instructor’s background
 Purpose of lesson
 Module objectives
Length: 30 minutes
Instructor Notes
Advocate provides a quick introduction to his/her
background including name and qualifications/experience.
Include information about the health and wellness program,
if applicable. Also introduce students to the NVFC and why
this training is being offered.
This module is designed to provide basic information about
nutrition. The instruction covers types and functions of
major nutrients, the revised MyPlate.gov Guidance System,
health guidelines, and basic nutrient need concepts.
Upon completion of the Nutrition Basics module, the
participants will be able to identify and describe basic
concepts of nutrition and apply the health benefits to their
activities of daily living and job duties. The student will be
able to:
1. Identify and describe major nutrients and explain
what nutrients can’t be stored or conserved.
2. Describe the MyPlate Guidelines.
3. Outline the components of MyPlate.
4. Describe resources online through MyPlate.
5. Identify Dietary Guidelines.
6. Identify suggested nutritional intake percentages.
NVFC Health & Wellness Training Module: Nutrition Basics
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National Volunteer Fire Council – Heart-Healthy Firefighter Program
Health and Wellness Advocate Instructor Guide
Lesson Plan
Lesson Content
My Plate Icon
MyPlate is part of a larger communications initiative based on 2010 Dietary
Guidelines for Americans to help consumers make better food choices. MyPlate
is designed to remind Americans to eat healthfully; it is not intended to change
consumer behavior alone. MyPlate illustrates the five food groups using a familiar
mealtime visual, a place setting.
ChooseMyPlate.gov
The web site features practical information and tips to help Americans build
healthier diets. It features selected messages to help consumer focus on key
behaviors and provides interactive tools to help consumers meet their nutritional
goals. The web site features contains valuable information on the food groups,
portion control, and physical activity. Consumers can utilize a food tracker, food
planner, a food encyclopedia with nutrient and calorie information, and even view
sample menus.
Using MyPlate in Conjunction with MyPyramid
A large number of educational materials based on MyPyramid are available and
in use. These materials can be used in conjunction with the new MyPlate icon.
The information about what and how much to eat has not changed—both
MyPyramid and MyPlate are illustrations that are based on the same food groups
and recommendations about what and how much to eat. The
ChooseMyPlate.gov website contains much of the same information that was
available on MyPyramid.gov.
NVFC Health & Wellness Training Module: Nutrition Basics
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National Volunteer Fire Council – Heart-Healthy Firefighter Program
Health and Wellness Advocate Instructor Guide
Lesson Plan
Nutrient Needs
2010 Dietary Guidelines for Americans
Foods and Food Components to Reduce
1. Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce
intake to 1,500 mg among persons who are 51 and older and those of any age
who are African American or have hypertension, diabetes, or chronic kidney
disease. The 1,500 mg recommendation applies to about half of the U.S.
population, including children, and the majority of adults.
2. Consume less than 10 percent of calories from saturated fatty acids by replacing
them with monounsaturated and polyunsaturated fatty acids.
3. Consume less than 300 mg per day of dietary cholesterol.
4. Keep trans fatty acid consumption as low as possible by limiting foods that
contain synthetic sources of trans fats, such as partially hydrogenated oils, and
by limiting other solid fats.
5. Reduce the intake of calories from solid fats and added sugars.
6. Limit the consumption of foods that contain refined grains, especially refined
grain foods that contain solid fats, added sugars, and sodium.
7. If alcohol is consumed, it should be consumed in moderation—up to one drink
per day for women and two drinks per day for men—and only by adults of legal
drinking age.
Foods and Nutrients to Increase
1. Increase vegetable and fruit intake.
2. Eat a variety of vegetables, especially dark-green and red and orange vegetables
and beans and peas.
3. Consume at least half of all grains as whole grains. Increase whole-grain intake
by replacing refined grains with whole grains.
NVFC Health & Wellness Training Module: Nutrition Basics
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National Volunteer Fire Council – Heart-Healthy Firefighter Program
Health and Wellness Advocate Instructor Guide
Lesson Plan
4. Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt,
cheese, or fortified soy beverages.6
5. Choose a variety of protein foods, which include seafood, lean meat and poultry,
eggs, beans and peas, soy products, and unsalted nuts and seeds.
6. Increase the amount and variety of seafood consumed by choosing seafood in
place of some meat and poultry.
7. Replace protein foods that are higher in solid fats with choices that are lower in
solid fats and calories and/or are sources of oils.
8. Use oils to replace solid fats where possible.
9. Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D,
which are nutrients of concern in American diets. These foods include
vegetables, fruits, whole grains, and milk and milk products.
Additional Resources
American Council on Exercise
– www.ACEfitness.org
–
ACE Personal Trainer Manual (3rd Edition) (ISBN 13:978-1-890720-14-8;
ISBN 10: 1-890720-14-3)
–
ACE Lifestyle Weight Management Consultant Manual (2nd Edition)
(ISBN 9781890720254)
National Volunteer Fire Council
– www.nvfc.org
–
Heart-Healthy Firefighter Program – www.healthy-firefighter.org
NVFC Health & Wellness Training Module: Nutrition Basics
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National Volunteer Fire Council – Heart-Healthy Firefighter Program
Health and Wellness Advocate Instructor Guide
Lesson Plan
Module Review

Teaching Strategies:
Instructor Notes
Suggestions to assist in getting the message across:
1.
2.
3.
4.
Organize your notes and points.
Ask your audience learner-centered questions.
Encourage discussion during the teaching.
Provide specific examples that impact the
audience.
5. Ask for participation!
For instance:
1. Ask your audience what they think the major
nutrients are within a healthy diet.
2. Ask about factors that prevent your audience from
maintaining the guidelines within MyPlate. Discuss
possible real life solutions to encourage healthy
behaviors.
3. If you know how to read a nutrition label it may be
a good time to bring an example.
4. Also, portion distortion is always a good tool when
highlighting moderation. Portion distortion visual
examples can easily be found online.
5. Give examples! Get creative.
6. Bring in some healthy snacks for students to enjoy.

Review
Allow time to review the main points of the course and to
answer participant questions.

Administer
evaluation
The participant evaluation should be completed at the
end of the module and returned to the instructor.
Evaluations should be submitted to the NVFC.
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