Cover Image
close this book Forestry training manual for the Africa region
View the document Acknowledgements
View the document Trainee guidelines
Open this folder and view contents Training program overview
Open this folder and view contents Conducting the training program
Open this folder and view contents Presenting the sessions
View the document Words about transition
View the document Session 1 : Welcome, expectations, and evaluation criteria
View the document Session 2 : Special projects
View the document Session 3 : The forests of the world, peace corps' forestry goals, the individual volunteer's role
View the document Session 4 : Record keeping - group process
View the document Session 5 : Video tapes
View the document Session 6 : Agro-forestry data collection
View the document Session 7 : Feedback
View the document Session 8 : Flowers, seeds, the beginning
View the document Session 9 : Nutrition
View the document Session 10 : Non-verbal communication
View the document Session 11 : Germination
View the document Session 12 : Coping skills
View the document Session 13 : Basic site selection, planning & layout of a nursery
View the document Session 14 : Review of trainees' nursery plan
View the document Session 15 communication through illustration
View the document Session 16 : Soil preparation, seedbed sowing
View the document Session 17 : Individual interviews
View the document Session 18 : Reproduction by clippings and nursery review
View the document Session 19 : Introduction to extension
View the document Session 20 : Protection and record keeping (Insect collection)
View the document Session 20A : Chicken preparation
View the document Session 21 : The volunteers' role as an extensionist
View the document Session 22 : Tropical horticulture: care, tending and disease control
View the document Session 23 : Women in development - part I
View the document Session 24 : Team building
View the document Session 25 : Building and using a rustic transit
View the document Session 26 : Women in development - part II
View the document Session 27 : Working with groups as an extension worker
View the document Session 28 : Trees: identification & planting
View the document Session 29 : Lesson plan and use of visual aids in teaching
View the document Session 30 : The ugly American
View the document Session 31 : Catchments - sowing of seedlings into catchments
View the document Session 32 : Weekly interview
View the document Session 33 : Agro-forestry
View the document Session 34 : Community analysis introduction
View the document Session 35 : Soils
View the document Session 36 : Community analysis
View the document Session 37 : Irrigation
View the document Session 38 : Review of expectations - mid-way
View the document Session 39 : Problem analysis
View the document Session 40 : Soil erosion
View the document Session 41 : Species report - research demonstration
View the document Session 42 : Cultural values
View the document Session 43 : Wellbeing
View the document Session 44 : Field trip overview
View the document Session 45 : Agro-forestry reports
View the document Session 46 : Weekly interview
View the document Session 47 : Leave on week-long field trip
View the document Session 48 : Pesticides
View the document Session 49 : Review of field trips
View the document Session 50 : Resources
View the document Session 51 : Area measurement, pacing, compass use
View the document Session 52 : Compost heap - greenhouse construction - germination percentage
View the document Session 53 : Culture shock
View the document Session 54 : Range management
View the document Session 55 : Grafting and fruit trees
View the document Session 56 : Professional approaches to interaction with host country officials
View the document Session 57 : Project planning: goal setting
View the document Session 58 : Final interviews
View the document Session 59 : Ecology teams presentations
View the document Session 60 : Graduation

Session 9 : Nutrition

Total time 1 hour

Goals

- To introduce the concept of "good nutrition",

- To explore the basic nutritional needs of people,

- To identify the nutritive value of categories of food,

- To identify and research the uses and nutritive value of locally available foods at the training site and in the host country.

Overview

This session focuses upon basic nutrition concepts, classification of nutrients, and the characteristics of a nutritional diet. The trainees will examine their personal eating habits and daily diets in relation to nutritional needs, and discuss how their eating habits have changed during training and how it may change while living overseas.

Exercises

1. Nutrition

Materials

Flip charts, markers, tape.

Exercise 1 Nutrition

Total Time 1 hour

Overview

This session focuses upon basic nutrition concepts, classification of nutrients and the characteristics of a nutritional diet. The trainees will examine their personal eating habits and daily dicta in relation to nutritional needs and discuss how their eating habits have changed during training and how they may change while living overseas.

Procedures

Activities

1. The trainer introduces the session by remarking that: for the moat of us "good nutrition" la not a new concept. We hear about the use of chemical additives in food; the dangers of junk and fast foods; and our mother's concerns for "cleaning up plates" and "eating green vegetables" that are good for us. Despite the concern about "good nutrition" to which we have been exposed, how many of us actually pay close attention to what we eat? For many of us, our food habits have changed at the training site and are sure to change even more radically once we are overseas. "We are what we eat." The quality of what we eat determines to a great extent the quality of life we have.

This session examines the area of "food and nutrition" so that we can maximize our nutritional intake as trainees and in the future as Peace Corps Volunteers.

Time

5 minutes

Activities

2. The trainer summarizes the goals of the session which are listed on newsprint.

Time

5 minutes

Activities

3. The trainer begins the next segment of the exercise with the following introduction, "In order to better understand the concept of 'good nutrition' and how it relates to us personally, we are going to take a close look at our personal eating habits and daily dicta. First, however, let's take a look at food in general." The trainer facilitates discussion around the following questions: (answers are written on newsprint)

A. What are nutrients? What are the major nutrients found in food e?

B. What are the important functions of these nutrients?

The trainer asks about the functions of the nutrients in various foods. The trainer shows the following chart which has been put on newsprint.

Three Main Food Groups

Group I

Group II

Group III

(Protective Foods)

(Energy Foods)

(Body Bldg./Repair Foods)

Fruits & Vegetables

Cereals, grains, starchy roots, extracted oil, beer and wine

Meat, fish, poultry, eggs, milk, cheese, yogurt

Provide water, minerals and vitamins

Contains high amounts of carbo-hydrates and/or fats

Contains a high percentage of protein

The trainer continues, "As you can see, food e fall into one of three groups depending upon the mayor nutrient they contain. "

Time

10 minutes

Activities

4. The trainer asks each trainee to record what they have eaten and drank in the fact 24 hours and place each of these food e in the appropriate nutrient group. The trainees complete the 24 hour diet recall.

Time

10 minutes

Activities

5. The training group is then divided into small groups and encouraged to discuss their individual findings. Possible questions to facilitate the small group discussion might include:

A. In which food group did most of what you ate and drank yesterday fall?

B. Was yesterday a normal day for you in terms of what you ate? Were you tired, sluggish, energetic?

C. Were there any surprises in what you found to be the major nutrients that you got yesterday?

D. Where were you deficient? Where were you in surplus?

The trainer asks the group to develop strategies to correct deficiencies and surpluses. The small groups report to the large group. Strategies are discussed and those that are feasible are encouraged by the trainer.

Time

25 minutes

Activities

6. The trainer asks the small groups of trainees going to the same country to list what they know about foods and diets in their prospective host country. What dietary habits will they have to modify?

Activities

7. The trainer discusses the changes upon which they have agreed for their diet while in training and how this is a good place to start practicing "good nutrition. by monitoring each other. He/she points out that good nutrition will help them stay energized throughout the training.

Time

5 minutes

Trainer’s Note: We had several people who were vegetarians who complained about the food at the center. We used this exercise to focus on nutrition and the center's staff did present alternative foods, i.e., peanut butter, cheese, etc. However, many people took the opportunity to reintroduce meat into their diets as they realized that they may not have choices when eating from a common bowl in Africa.