Post on 30-Apr-2020
transcript
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Choose MyPlate:Selected Consumer Messages
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Alice Henneman, MS, RDahenneman1@unl.edu ● http://food.unl.edu
University of Nebraska-LincolnExtension in Lancaster County
Save Time – Do Morewith our FREE educational resources:
http://food.unl.edu/web/fnh/educational-resources
This publication has been peer-reviewed ● June 2011
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Resources usedDietary Guidelines for Americans, 2010 http://www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm
ChooseMyPlatehttp://ChooseMyPlate.gov
Selected Messages for Consumershttp://www.cnpp.usda.gov/Publications/DietaryGuideline/2010/PolicyDoc/SelectedMessages.pdf
DGA2010 Slide Presentationhttp://www.cnpp.usda.gov/DGAs2010SlidePresentation.htm
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MyPyramid is now …
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… MyPlate
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MyPlate calls the former MyPyramid “Meat & Beans Group” the “Protein Group”
MyPlate update
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MyPlate calls the former MyPyramid “Milk Group” the “Dairy Group”
MyPlate update
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Choose MyPlate “Menu” of Selected Consumer Messages
1. Balancing calories
2. Foods to increase
3. Foods to reduce
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Choose MyPlate “Menu”
Balancing calories– Enjoy your food, but eat less
– Avoid oversized portions
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Food is to be enjoyed!
“Food is not nutritious untilits eaten.”
~ Smarter Lunchrooms 2011
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Enjoy — but eat less!
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Enjoy — but eat less!
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“Your stomach shouldn’t be a waist (waste) basket.”~ Author Unknown
Eat until “satisfied,” not “full”
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It takes about 20 minutes for stomach to tell your brain you’re full
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20 minutes
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Downsize portion size
The bigger the portion, the more people tend to eat
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“You better cut the pizza in four pieces, because I’m not hungry enough to eat six.”
~Yogi Berra
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Photo courtesy of National C
ancer Institute
Limit foodshigh in sodium, addedsugars, and
refined grains
Limit foodshigh in sodium, addedsugars, and
refined grains
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Photo courtesy of National C
ancer Institute
Eatmore
nutrient-densefoods
Eatmore
nutrient-densefoods
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Another name for “nutrient-dense” foods is “nutrient-rich” foods
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Nutrient-dense vs. not nutrient-dense
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Nutrient-dense vs. not nutrient-dense
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Nutrient-dense vs. not nutrient-dense
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Nutrient-dense foods andbeverages include ALL:
ØVegetables/fruitsØWhole grainsØSeafoodØEggsØDry beans/peasØUnsalted nuts/seedsØFat-free/low-fat milk/milk productsØLean meats/poultry
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Nutrition Facts Label doesn’t separate “added” & “naturally occurring” sugars
“Added” sugars are sugars and syrups added to foods or beverages during preparation or processing
1 teaspoon sugar = about 4g of added and/or naturally occurring sugar
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Other sugars occur “naturally”in foods like milk, fruit, and some vegetables – they aren’t the “added sugars” that are the concern
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Can you guess: Which food has ADDED sugar according
to the ingredient list?
A. INGREDIENTS: cultured pasteurized grade A nonfat milk, whey protein concentrate, pectin ...
B. INGREDIENTS: cultured grade A reduced fat milk, apples, high-fructose corn syrup, cinnamon, nutmeg, natural flavors, pectin ...
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Can you guess: Which food has ADDED sugar according
to the ingredient list?
A. INGREDIENTS: cultured pasteurized grade A nonfat milk, whey protein concentrate, pectin ...
B. INGREDIENTS: cultured grade A reduced fat milk, apples, high-fructose corn syrup, cinnamon, nutmeg, natural flavors, pectin ...
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Physical activity and diet important regardless of weight!
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“My idea of exercise is a good brisk sit.”~ Phyllis Diller
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Can you guess: How much WEEKLY physical activity should adults (age 18 and over) do for substantial health benefits?
A. 2 hours and 30 minutes of moderate-intensive activity (i.e. 30 minutes, 5 times/week)
B. 1 hour and 15 minutes of vigorous-intensity activity (i.e. 15 minutes, 5 times/week)
C. Either A or B
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Can you guess: How much WEEKLY physical activity should adults (age 18 and over) do for substantial health benefits?
A. 2 hours and 30 minutes of moderate-intensive activity (i.e. 30 minutes, 5 times/week)
B. 1 hour and 15 minutes of vigorous-intensity activity (i.e. 15 minutes, 5 times/week)
C. Either A or B
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Moderate aerobicactivityincreases breathing and heart rate somewhat
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Vigorous aerobic activity greatly increases heart rate and breathing
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Limit screen time orwatch and workout
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Getactive 10
minutes3
timesa day
Short on time?
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You can live as if there’s no tomorrow ...
… but, tomorrow will probably come …
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“If I’d known I was going to live so long, I’d have taken better care of myself.”
~Leon Eldred
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Choose MyPlate “Menu”
Foods toincrease– Make half your plate fruits and vegetables
– Make at least half your grains whole grains
– Switch to fat-free or low-fat (1%) milk
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Fill half your plate withfruits & veggies
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Pick a variety of vegetables from each vegetable subgroup
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… all cooked beans and peas, for example:•Kidney beans• Lentils•Chickpeas• Pinto beans
Did you know: The vegetable subgroup of “beans and peas
(legumes)” includes ...
42 Green peas Green beans
The “beans and peas (legumes)” subgroup does NOT include ...
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A. Vegetable
B. Protein
C. Both A and B
D. Neither A or B
Can you guess: What type of food are “beans and peas (legumes)” considered?
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A. Vegetable
B. Protein
C. Both A and B
D. Neither A or B
Can you guess: What type of food are “beans and peas (legumes)” considered?
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At least half your grains should be whole grains
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BranEndosperm
Germ
Whole grains contain the entire grain seed or “kernel”
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Partially whole grain products providing half or more whole grains per ounce-equivalent serving have at least either:
–51% of total weight as whole grains OR–8g of whole grains
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3 ways to eat half whole grains
2 oz. 100% whole grains, 2 oz. partly whole-grain products, & 2 oz. refined grain products
3 oz. 100% whole grains & 3 oz. refined-grain products
6 oz. partly whole-grain products
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A. INGREDIENTS: wheat flour, water, high fructose corn syrup, molasses, wheat, bran ...
B. INGREDIENTS: whole wheat flour, water, brown sugar ...
Can you guess: Which bread is highest in WHOLE grains?
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A. INGREDIENTS: wheat flour, water, high fructose corn syrup, molasses, wheat, bran ...
B. INGREDIENTS: whole wheat flour, water, brown sugar ...
Can you guess: Which bread is highest in WHOLE grains?
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Whole 2% 1% Fat-free165
calories125
calories100
calories85
caloriesCaloriessaved
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Switching to fat-free or low-fat (1%) milk makes a difference!
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Can you guess: Which is more nutrient-dense?
A. Fat-free and low fat (1%) milk
B. Whole milk
C. They are equally nutrient-dense
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Can you guess: Which is more nutrient-dense?
A. Fat-free and low fat (1%) milk
B. Whole milk
C. They are equally nutrient-dense
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Choose MyPlate “Menu”
Foods to reduce– Compare sodium in foods like soup, bread, and frozenmeals ― and choose the foods with lower numbers
– Drink water instead of sugary drinks
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Can you guess: People ages 2 and older should reduce daily sodium intake to less than …
A. 2,300 mg or 1,500 mg, depending on age/other individual characteristics
B. 2,300 mg or 3,000 mg, depending on age/other individual characteristics
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Can you guess: People ages 2 and older should reduce daily sodium intake to less than …
A. 2,300 mg or 1,500 mg, depending on age/other individual characteristics
B. 2,300 mg or 3,000 mg, depending on age/other individual characteristics
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Groups reduced to 1,500 mg
Ø African Americans ages 2+
Ø Adults ages 51+
Ø People ages 2+with high blood pressure, diabetes, or chronic kidney disease
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Can you guess: How much sodium is in a teaspoon of salt?
A. 1,300 mg
B. 2,300 mg
C. 3,300 mg
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Can you guess: How much sodium is in a teaspoon of salt?
A. 1,300 mg
B. 2,300 mg
C. 3,300 mg
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A. 30 mg
B. 250 mg
C. 470 mg
Can you guess: How much sodium is in 1 cup of this food?
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Can you guess: How much sodium is in 1 cup of this food?
A. 30 mg
B. 250 mg
C. 470 mg
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Easy ways to reduce sodiumØ Check labels
Ø Avoid adding salt (an exception may be when baking yeast breads)
Ø Eat fresh foods, frozen veggies
Ø Request salt be left off when eating out
Ø Use other seasonings
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Reduce sugar-sweetened beverage intake:
ØDrink fewer sugar-sweetened beverages
ØConsume smaller portions
ØSubstitute water, unsweetened coffee and tea, and other beverages with few or no calories
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Remember …
A variety of foods, in moderation, can fit into a healthy eating pattern if nutrient needs have been met without exceeding calorie limits.
Regular physical activity helps maintain calorie balance.
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THE END“The greatest wealth ishealth.”
~Virgil
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Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture.
University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.