Today in Foods 1: • 1. Go over nutrition test- this was not POI • 2. My plate notes • 3. My plate application • 4. My plate worksheet • 5. Start posters in groups • Essential Questions: • Why should I eat by myplate? • What foods belong in each group? • Standards: • A21. Comprehend health promotion and disease prevention concepts. • A22. Access valid health information products and services. • A23. Demonstrate the ability to practice behaviors that enhance and reduce risk. • B1. Integrate USDA Dietary Guidelines in planning and preparing foods • to meet nutrition and wellness needs. • B2. Analyze nutrition and wellness plans to determine if they meet personal and family needs.
Transcript
Today in Foods 1:• 1. Go over nutrition test- this was not POI• 2. My plate notes• 3. My plate application• 4. My plate worksheet• 5. Start posters in groups• Essential Questions:• Why should I eat by myplate?• What foods belong in each group?• Standards:• A21. Comprehend health promotion and disease prevention concepts. • A22. Access valid health information products and services. • A23. Demonstrate the ability to practice behaviors that enhance and reduce risk. • B1. Integrate USDA Dietary Guidelines in planning and preparing foods • to meet nutrition and wellness needs. • B2. Analyze nutrition and wellness plans to determine if they meet personal and family needs.
MyPlate- MyPlate was released in June 2011.- Recommendations are for 2 years of age and older.
Why Change it?
Fruits Group1. Use fruits as snacks,
salads or desserts.2. Choose whole or cut
up fruits more often than fruit juice.
Key Consumer Message:Make half your plate fruits and vegetables.
Boys 9-13 1 ½ c. daily
Boys 14-18 2 c. daily
Girls 9-18 1 ½ c. daily
Vegetables Group1. Choose fresh, frozen,
canned or dried.2. Eat red, orange and
dark green vegetables. Key Consumer Message:
Make half your plate fruits and vegetables. Boys 9-13 2 ½ c. daily
Boys 14-18 3 c. dailyGirls 9-13 2 c. daily
Girls 14-18 2 ½ c. daily
Protein Group1. Choose a variety of
different protein sources. 2. In place of some meat
and poultry, choose 8 oz. seafood per week.
3. Try grilling, broiling, poaching or roasting.
Key Consumer Message:Keep meat and poultry portions small and lean.
Boys 9-13 5 oz. daily
Boys 14-18 6 ½ oz. daily
Girls 9-18 5 oz. daily
Grains Group1. Choose 100% whole
grain cereals, breads, crackers, rice and pasta.
2. Check the ingredients list on food packages to find whole grain foods.
Key Consumer Message:Make half your grains whole grains.
Grains Whole Grains
Boys 9-13 6 oz. daily 3 oz. daily
Boys 14-18 8 oz. daily 4 oz. daily
Girls 9-13 5 oz. daily 2.5 oz. dailyGirls 14-18 6 oz. daily 3 oz. daily
Dairy Group1. Low-fat or fat-free dairy
products have the same amount of calcium and other essential nutrients as whole milk, but less fat and calories.
Key Consumer Message:Switch to low-fat or fat-free milk. Get your calcium rich foods.
Boys 9-18 3 c. daily
Girls 9-18 3 c. daily
On the back of your notes…
• Choose foods that are nutrient dense- high in nutrients and low in calories
• Choose colorful foods- the more color, the more nutrients in the fruit & vegetable groups
• Exercise is still important- 60 minutes of exercise a day is recommended for teens
• Examples of whole grain products include: whole wheat bread, whole wheat pasta, oatmeal, brown rice
Different ways to evaluate the quality of packaged foods…
• Identify the food group it represents• Check the ingredient list of the packaged
foods. Ingredients are listed in order of quantity.
• Look at the Nutrition Facts Label– Does not show the amount of added sugars or
whole grains in a food product.– Only lists total sugars, which includes both
