NO. OF CREDITS:
5 QUARTER CREDITS
[semester equivalent = 3.33 credits]
|WA CLOCK HRS:
With the slow and steady rise in the price of groceries at every market on the planet, it's a grand time to invite more veggies to your table. Colorful nutritious veggies are happy to grace your plate or bowl, sit in your hand, or smile incognito from within your shake. Learn more about the amazing powers of plants to boost your energy, quench your appetite and freshen your mood. Sign on now and support well being at school and at home: Pass the Veggies, Please!
Required Text: Forks Over Knives: The Plant-Based Way to Health, The Experiment; 1 edition. ISBN-13: 978-1615191468. $14.95 Available from the bookseller of your choice. Required Movie: Forks Over Knives: the Film. Free from Netflix, Amazon, and your local library.
LEARNING OUTCOMES: Upon completion of this course, participants will have:
Completion of all specified assignments is required for issuance of hours or credit. The Heritage Institute does not award partial credit.
Completing the basic assignments (Section A. Information Acquisition) for this course automatically earns participant’s their choice of CEUs (Continuing Education Units), or Washington State Clock Hours or Oregon PDUs. The Heritage Institute offers CEUs and is an approved provider of Washington State Clock Hours and Oregon PDUs.
UNIVERSITY QUARTER CREDIT INFORMATION
REQUIREMENTS FOR UNIVERSITY QUARTER CREDIT
Continuing Education Quarter credits are awarded by Antioch University Seattle (AUS). AUS requires 75% or better for credit at the 400 level and 85% or better to issue credit at the 500 level. These criteria refer both to the amount and quality of work submitted.
CREDIT/NO CREDIT (No Letter Grades or Numeric Equivalents on Transcripts)
Antioch University Seattle (AUS) Continuing Education Quarter credit is offered on a Credit/No Credit basis; neither letter grades nor numeric equivalents are on a transcript. 400 level credit is equal to a "C" or better, 500 level credit is equal to a "B" or better. This information is on the back of the transcript.
AUS Continuing Education quarter credits may or may not be accepted into degree programs. Prior to registering determine with your district personnel, department head or state education office the acceptability of these credits for your purpose.
ADDITIONAL COURSE INFORMATION
Course text: Forks Over Knives: The Plant-Based Way to Health, by Gene Stone is approximately $8.60 from Amazon.com. The text also is available at local libraries for free.
ASSIGNMENTS REQUIRED FOR HOURS OR UNIVERSITY QUARTER CREDIT
A. INFORMATION ACQUISITION
Assignment #1: Start Up
Briefly introduce yourself (250-500 words) including your professional situation and your reasons for taking this course.
Also listen to the following presentations on YouTube:
Note: If you are taking this course as a group then each person must complete this assignment independently.
Send to instructor: email@example.com. Subject line to read ‘Veggies #1.’
Assignment #2: Forks Over Knives - The Film
Watch the film Forks Over Knives. https://www.forksoverknives.com/the-film/
Based on your viewing what one question might you like to ask Campbell and then one question to Esselstyn?
Use Google searches to develop your own possible answers to each of these questions.
Compose a 1-2 page paper that 1) explains why you chose each question and 2) features, based on your exploration, a few possible answers for each question.
Assignment #3: What Others Are Saying
Assignment #4: Read the Text
Assignment #5: Plant-Based Paths To Healthier Living
Wander amongst the recipes in Part 3 of the text. Select 7 plant -based meals which you would like to try out, one for each day of the week. Now Shop & Prepare for the Culinary Adventure!
Eat your plant fortified meals for 2 weeks! (some of us consume the same meal every week on a particular day, for example: in the cold season Saturday is Spaghetti Squash day.)
In your journal record everything noteworthy. Maybe include how you feel before, during and after these meals too and remember the benefits from your 5 senses.
Submit a 1-2 page story that features your 2-week culinary adventure with the plant kingdom- be sure to include in your tale 1 dietary change you have kept. This story will be your Veggies pitch to those you love and are in your care.
Send to instructor: firstname.lastname@example.org. Subject line to read ‘Veggies #5.’
Assignment #6: Powerpoint Pitch
Assignment #7: Meet Up
Assignment #8: Insulin Rules All
ADDITIONAL ASSIGNMENTS REQUIRED FOR UNIVERSITY QUARTER CREDIT
B. LEARNING APPLICATION
In this section you will apply your learning to your professional situation. This course assumes that most participants are classroom teachers who have access to students. If you are not teaching in a classroom, please contact the instructor for course modifications. If you are a classroom teacher and start or need to complete this course during the summer, please try to apply your ideas when possible with youth from your neighborhood, at a local public library or parks department facility, (they will often be glad to sponsor community-based learning), or with students in another teacher’s summer classroom in session.
Assignment #9: Lesson Development
Choose one (1) of the following assignment options below.
Send to instructor: email@example.com. Subject line to read ‘Veggies #9A.'
Option B) Use this option if you do not have a classroom available.
Send to instructor: firstname.lastname@example.org. Subject line to read ‘Veggies #9B.ʼ
Assignment #10: Cooking the Whole Food, Plant-Strong Way
Assignment #11: (500 Level ONLY)
In addition to the 400 level assignments, complete two (2) of the following assignment options:
Option A) More Veggies On the Menu!
Together with some friends draft an Eat More Veggies Elevator Pitch, to an audience of your choice.
Submit the draft to the instructor.
Send to instructor: email@example.com. Subject line to read ‘Veggies #11-A.’
Option B) Notes To Your Future Self
Write a 1- page letter to your future self concerning Plant-based recommendations in answer to this question: In this course what experience has most influenced your relationship with Veggies?
Send to instructor: firstname.lastname@example.org. Subject line to read ‘Veggies #11-B.’
Option C) Just Say No to Casein with a Dairy Free Breakfast Taste Test
Take a second look at your everyday breakfast! Is that saboteur casein stealing the spotlight from a pantheon of non-dairy heroes? Go on a quest to learn more about the unsung dairy free heroes of breakfast bowls and mixing bowls worldwide.
Now substitute any possible non-dairy preferences into three (3) of your favorite breakfasts and make a taste test. List the ingredients in 3 favorite breakfasts with milk and be sure to highlight your new dairy-free substitutions and other modifications as well.
Send your 3 dairy free taste test recipes and your comments to the instructor.
Send to instructor: email@example.com. Subject line to read ‘Veggies #11-C.’
C. INTEGRATION PAPER
Assignment #12: (Required for 400 and 500 Level)
SELF REFLECTION & INTEGRATION PAPER
(Please do not write this paper until you've completed all of your other assignments)
Send to your instructor at their email address. Subject line to read "(put course name here) Integration Paper"
INSTRUCTOR COMMENTS ON YOUR WORK:
Please indicate by email to the instructor if you would like to receive comments on your assignments.
QUALIFICATIONS FOR TEACHING THIS COURSE:
Julie Bora, M.S.T. B.S. Biology/Pharmacology * M.S.T. Elementary Education - Pre-K, Kindergarten and Grades 1- 6 .
Since 2006 Julie has been composing and designing interactive syllabi for teachers desiring to develop their practice and themselves. Julie has taught a variety of subjects in Elementary, Middle and High Schools in rural, city and inner city environments. With this vertical view she joyously supports professional and personal development both her own and that of others. We are all learning together, every day. Are you ready to try on something new now? Let's jump in and let the magic happen.
PASS THE VEGGIES PLEASE: Toward a Plant-Strong Diet