An e-learning activity allows for instructors to showcase
information allowing students to learn in a different setting.
Slide 4
In 2011, the USDA came out with a food plate to replace the
food pyramid that was used for many years to determine the types of
food that should be eaten for a balanced daily diet. The USDA's new
food icon is a brightly colored graphic that breaks a healthy diet
into four main sections: fruits, vegetables, grains and proteins,
with a small side of dairy.
http://www.huffingtonpost.com/2011/06/02/food-pyramid-
usda_n_870375.html
Slide 5
Old Food Pyramid (Neal, 2011)
Slide 6
New Food Plate (Neal, 2011)
Slide 7
Please watch this informational video about the new food plate.
Do you think that the new food plate is better than the old food
pyramid? Why or why not?
Slide 8
Dairy Milk, yogurt, and cheese 2-3 servings daily Protein Meat,
poultry, beans, eggs, and nuts 2-3 servings daily Grains Bread,
cereal, rice and pasta 6-11 servings daily Vegetables 3-5 servings
daily Fruits 2-4 servings daily Oils and Fats Use sparingly
Slide 9
Please watch this video of the new food plate song! *Can you
recognize the tune to this song?
Slide 10
What type of dairy products do you enjoy? Please click on the
pictures for more information on how dairy products are beneficial
to a daily diet.
Slide 11
Milk, Yogurt, & Cheese 2-3 Servings Choose skim milk and
nonfat yogurt often. They are lowest in fat. 1 1/2 to 2 ounces of
cheese and 8 ounces of yogurt count as a serving from this group
because they supply the same amount of calcium as 1 cup of milk.
Choose "part skim" or lowfat cheeses when available and lower fat
milk desserts, like ice milk or frozen yogurt. Read labels. USDA,
2000
Slide 12
What type of proteins do you enjoy? Please click on the
pictures for more information on how protein products are
beneficial to a daily diet.
Slide 13
Meat, Poultry, Fish 2-3 Servings Choose lean meat, poultry
without skin, fish, and dry beans and peas often. they are the
choices lowest in fat. Prepare meats in lowfat ways: Trim away all
the fat you can see. Remove skin from poultry. Broil, roast, or
boil these foods instead of frying them. Nuts and seeds are high in
fat, so eat them in moderation. USDA, 2000
Slide 14
What type of grains do you enjoy? Please click on the pictures
for more information on how grain products are beneficial to a
daily diet.
Slide 15
Bread, Cereal, Rice, & Pasta Group 6-11 Servings To get the
fiber you need, choose several servings a day of foods made from
whole grains. Choose most often foods that are made with little fat
or sugars, like bread, english muffins, rice, and pasta. Go easy on
the fat and sugars you add as spreads, seasonings, or toppings.
When preparing pasta, stuffing, and sauce from packaged mixes, use
only half the butter or margarine suggested; if milk or cream is
called for, use lowfat milk. USDA, 2000
Slide 16
What type of vegetables do you like? Please click on the
pictures for more information on how vegetables are beneficial to a
daily diet.
Slide 17
Vegetable Group 3-5 Servings Different types of vegetables
provide different nutrients. Eat a variety. Include dark-green
leafy vegetables and legumes several times a week--they are
especially good sources of vitamins and minerals. Legumes also
provide protein and can be used in place of meat. Go easy on the
fat you add to vegetables at the table or during cooking. Added
spreads or toppings, such as butter, mayonnaise, and salad
dressing, count as fat. USDA, 2000
Slide 18
What are your favorite types of fruits? Please click on the
pictures for more information on how fruits are beneficial to a
daily diet.
Slide 19
Fruit Group 2-4 Servings Choose fresh fruits, fruit juices, and
frozen, canned, or dried fruit. Go easy on fruits canned or frozen
in heavy syrups and sweetened fruit juices. Eat whole fruits
often--they are higher in fiber than fruit juices. Count only 100
percent fruit juice as fruit. Punches, ades, and most fruit
"drinks" contain only a little juice and lots of added sugars.
USDA, 2000
Slide 20
What types of oils and fats are there? Please click on the
products below and learn why they should be used sparingly.
Slide 21
Fats, Oils, & Sweets Use Sparingly Go easy on fats and
sugars added to foods in cooking or at the table--butter,
margarine, gravy, salad dressing, sugar, and jelly. Choose fewer
foods that are high in sugars--candy, sweet desserts, and soft
drinks. The most effective way to moderate the amount of fat and
added sugars in your diet is to cut down on "extras" (foods in this
group). Also choose lower fat and lower sugar foods from the other
five food groups often. USDA, 2000
Slide 22
We have learned a lot today about the different food groups and
why they are so important. The next slide will show an activity
that will help put what you have learned to use. Lets discuss and
match each food to its intended food group.
Slide 23
Which food groups are found in these foods?
http://www.nourishinteractive.com/nutrition-education-printables/120-
food-groups-combinations-kids-elementary-school-worksheet
Slide 24
Here is a link to a food matching game. Match each food to its
particular food group. Feel free to keep playing until you get 100%
correct http://www.sheppardsoftware.com/nutritionfork
ids/games/foodgroupsgame.html
Slide 25
By following the simple guidelines of the old/new food pyramids
we can develop a more healthy lifestyle along with exercise. I hope
that you were able to learn which types of foods are needed to keep
your body nourished as best as possible. Please review the video
below as a final thought to the food pyramid guidelines.
http://www.youtube.com/watch?v=GciZe53R2bg
Slide 26
Neal, M. (2011, August 02). Usda food pyramid out: Is the new
food plate better?. Retrieved from
http://www.huffingtonpost.com/2011/0 6/02/food-
pyramid-usda_n_870375.html http://www.huffingtonpost.com/2011/0
6/02/food- USDA. (2000). The food guide pyramid. Retrieved from
http://www.nal.usda.gov/fnic/Fpyr/pm ap.htm
