Nutrition Class IV
Jun. 9th, 2005 12:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
howeirdNutrition class met at Albertson's. It was so lame, again. She had a list of items and space to write in four of the basic nutritional values found on the standard labels. Then she sent us out with shopping carts, each pair of students was assigned 7 items to bring back to our meeting point between the ATM machines and the produce section. Logistically it wasn't too bad, we rarely got in anyone's way.
I thought this was a stupid way to do it, and inconsiderate of the store and its customers. We would have done better to walk through the store as a group (it has wide, long aisles) and not take refrigerated and frozen items out of their place for 15 minutes.
She didn't teach us anything new. She didn't show us how to read the labels, and two of the key nutrition components she was harping on were not on her list. And she went way overboard touting the goodness of including fat in the diet. She's whacked. Her reasoning is fat fills you up faster. Her theory is a body can't eat as much standard ice cream, or as quickly as one can eat nonfat ice cream. How does she think we all got to be as fat as we are? She's about 5'2" tall, and maybe 115 lbs. I doubt if she could put away a quart of any kind of ice cream.
Another shocker is she asked one of the pairs to find a certain brand of sea bass, since she knew they harvest Chilean, which she knows is an endangered species, and is not legal to sell in the US. But she thinks it tastes much better than any other kind. Personally I can't tell the difference between sea bass and halibut, let alone Chilean vs. domestic sea bass.
What was funny is she was in a rush to get the frozen foods done first, so they could be put back in the freezer first. We need to give this child some science classes. It's the refrigerated stuff which was going to reach room temperature first, the frozen foods will stay frozen for a lot longer than the butter and margerine will stay cold.
She also went overboard with the variety of fruit & veggies she had that pair pick out. All she was trying to do was show how pretty all the different colors were. Again, it would have worked better and faster if we had just walked through the store.
About the only thing she got right was pointing out Promise spread as a margarine substitute. It has no cholesterol or fat or sugar. However she missed the fact that it has twice the sodium.
I had been hoping this last one would have given me at the very least some new food ideas, but it didn't. She didn't even touch on breads, cheeses, meats, or the dirty tricks the stores pull to get you to buy junk food. Turns out she didn't really know any.
I won't be going to the last two classes.
I thought this was a stupid way to do it, and inconsiderate of the store and its customers. We would have done better to walk through the store as a group (it has wide, long aisles) and not take refrigerated and frozen items out of their place for 15 minutes.
She didn't teach us anything new. She didn't show us how to read the labels, and two of the key nutrition components she was harping on were not on her list. And she went way overboard touting the goodness of including fat in the diet. She's whacked. Her reasoning is fat fills you up faster. Her theory is a body can't eat as much standard ice cream, or as quickly as one can eat nonfat ice cream. How does she think we all got to be as fat as we are? She's about 5'2" tall, and maybe 115 lbs. I doubt if she could put away a quart of any kind of ice cream.
Another shocker is she asked one of the pairs to find a certain brand of sea bass, since she knew they harvest Chilean, which she knows is an endangered species, and is not legal to sell in the US. But she thinks it tastes much better than any other kind. Personally I can't tell the difference between sea bass and halibut, let alone Chilean vs. domestic sea bass.
What was funny is she was in a rush to get the frozen foods done first, so they could be put back in the freezer first. We need to give this child some science classes. It's the refrigerated stuff which was going to reach room temperature first, the frozen foods will stay frozen for a lot longer than the butter and margerine will stay cold.
She also went overboard with the variety of fruit & veggies she had that pair pick out. All she was trying to do was show how pretty all the different colors were. Again, it would have worked better and faster if we had just walked through the store.
About the only thing she got right was pointing out Promise spread as a margarine substitute. It has no cholesterol or fat or sugar. However she missed the fact that it has twice the sodium.
I had been hoping this last one would have given me at the very least some new food ideas, but it didn't. She didn't even touch on breads, cheeses, meats, or the dirty tricks the stores pull to get you to buy junk food. Turns out she didn't really know any.
I won't be going to the last two classes.
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no subject
Date: 2005-06-09 04:55 pm (UTC)Don't remember where I heard this, though, and haven't tried it out, either, so YMMV.
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Date: 2005-06-09 06:14 pm (UTC)The clues I was hoping she would give were the obvious one about the worst junk being in the checkout lane, and the not as well known one that the best prices and often the least junky food are on the top and bottom shelves, the worst being close to eye level.
One student pointed out that at the head of each aisle you can find "bargains" which are not as good as they look after you go to the section where that kind of product is normally sold, and that's also where the most tempting candy and junk food is displayed. Our class was taught directly in front of a boxed chocolates display.