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Creating Enticing and Healthy Meals and Snacks
Darcy MillerVicky Boyce, MS, RD
Oregon Department of Education
Getting to know You
• Introduce yourself to others:– Your first name– Shake hands with left hand; or do elbow bump or fist
pump (whatever you’re comfortable with)– Use one of the Key words in a sentence
“Fantastic” “Awesome” “Sweet”
“Incredible” “Fabulous”
Goals & Outcomes of Session• To focus on general good nutrition
information• Learn basics of planning healthful meals /
snacks• Work in groups to create a menu cycle which
you may take back to your program at the end of the session today
• Receive resources to help plan more nutritious meals / snacks and to add variety to your menus
• Types and amounts of foods to eat
MyPyramid helps you plan …
• Getting enough physical activity
http://food.unl.edu/web/fnh/educational-resources, Alice Hennemanwww.mypyramid.gov
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
MyPyramid: Fruits MyPyramid: Fruits
• For meals ½ cup total• For Snacks ¾ cup total
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
MyPyramid: VegetablesMyPyramid: Vegetables• For meals ¼ - ½ cup• For snacks ¾ cup
Note this equivalent: • 2 cups raw leafy greens =
1 cup of vegetable
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
Portion sizes: ½ and 1 cup
1 cup = 1 baseball
½ cup = ½ baseball
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
When it comes to fruits & veggies …
“For optimum health, scientists say eat a
rainbow of colors. Your plate should look like a
box of Crayolas.”
~ Janice M. Horowitz,TIME, January 12, 2002
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
MyPyramid: Dairy productsMyPyramid: Dairy products
• Consume equivalent of 1 cup or 8 oz milk for meals and snacks of fat-free or low-fat milk or equivalent milk products
Equivalents: • 8 oz. milk• 1 cup yogurt
• 1½ oz. natural cheese• 2 oz. processed cheese
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
Save calories by switching to a lower fat milk!
Whole
165calories
165calories
Caloriessaved:
2%
125calories
125calories
401%
100calories
100calories
65
Fat Free
85calories
85calories
80http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
MyPyramid: GrainsMyPyramid: Grains• 1 ounce equivalent
– Choose mostly whole grain products
Equivalents: • 1 slice bread• ½ cup cooked pasta, rice or cereal • 1 cup ready-to-eat cereal
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
An “ounce-equivalent” fromthe Grain Group is about ...
½ cup cookedrice, pastaor cereal
1 slice bread
5 crackers
1 cup dry cerealhttp://food.unl.edu/web/fnh/educational-resources, Alice Henneman
Examples of whole grains
• Whole wheat • Whole oats/oatmeal • Whole grain corn • Brown & wild rice • Whole rye • Whole grain barley • Buckwheat • Tritacale • Bulgur• Millet • Quinoa • Sorghum
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
MyPyramid: Meat & beansMyPyramid: Meat & beans• Eat 2ounce-equivalents for meals• Eat 1 ounce-equivalents for snacks• Choose lean meat and poultry. • Vary your choices – more fish, beans, peas,
nuts and seeds.
Equivalents:• 1 oz. meat, poultry or fish •½ oz. of nuts or seeds• ¼ c. cooked dry beans or peas
• 1 tablespoon peanut butter
•1 egg
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
• 1 ounce meat, chicken or turkey, or fish
• 1 egg• 1 tablespoon peanut
butter• ½ ounce nuts• ¼ cup dry beans
1 ounce-equivalents:
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
Portion sizes: Cheese
1½ ounces* of natural cheese = 6 dice*Equivalent to 1 cup milk; 2 oz. processed cheese (8 dice) also are equivalent to1 cup milk
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
• Because oils contain essential fatty acids, MyPyramid includes an oil allowance.
• Recommended oil intake ranges from 3 to 7 teaspoons daily based on age, gender and physical activity.
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
Portion sizes:1 teaspoon & 1 tablespoon
1 teaspoon = the tip of a thumb to the first
joint
1 tablespoon = 3 thumb tips
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
The best food “buys” are foods with:
No added sugar
The least amount of fat, especially
solid fathttp://food.unl.edu/web/fnh/educational-resources, Alice Henneman
These words mean added sugar
• Brown Sugar • Corn Sweetener • Corn Syrup • Dextrose • Fructose • Fruit Juice
Concentrates
• Glucose • High-fructose Corn
Syrup • Honey • Invert Sugar • Lactose • Maltose • Malt Syrup • Molasses • Raw Sugar • Sucrose • Sugar • Syrup
http://mypyramid.gov/pyramid/discretionary_calories_sugars.html
Foods high in solid fats include:
• Many cheeses • Creams • Ice creams • Well-marbled meat cuts• Regular ground beef • Bacon • Sausages • Poultry skin • Many baked goods, such as cookies,
crackers, donuts, croissants
http://mypyramid.gov/pyramid/discretionary_calories_fats.html
Watch Out Watch Out for Portionfor PortionDistortion!Distortion!
Watch Out Watch Out for Portionfor PortionDistortion!Distortion!
Slides marked by are adapted from “Portion Distortion” by the National Heart, Lung and Blood Institute at http://hin.nhlbi.nih.gov/portion
Chocolate chip cookie
Guess the calorie difference!
220 calories!
20 Years Ago
1.5 inch diameter
Today
3.5 inch diameter
55 calories 275 calories
Soda
Guess the calorie difference!
85 calories
20 ounces
Today
6.5 ounces
20 Years Ago
250 calories
165 calories!
Guess the calorie difference!
Cheeseburger
590 calories
20 Years Ago Today
333 calories
257 calories!
20 Years Ago
5 cups
Popcorn
Today
11 cups
Guess the calorie difference!
270 calories 630 calories
360 calories!
A final word on portion control
“Never eat more than you can
lift.” ~Miss Piggy
“Never eat more than you can
lift.” ~Miss Piggy
http://food.unl.edu/web/fnh/educational-resources, Alice Henneman
ACTIVITY
1. Divide into groups2. Each group will get a flip chart page; each group
will be assigned a food group 3. Using what you have learned today about food
groups, brainstorm menu food items that are healthy, kid friendly and readily available
4. Write your ideas on the poster paper at your table
5. Choose the person who had the largest number of children in their program to be the scribe and reporter
IDEAS TO STARTFRUIT GROUP – Apple slices with peanut butter
Vegetable Group – Broccoli Crowns with sour cream dip
Grain/Bread Group – Goldfish Crackers
Meat Group – Bean Dip with Corn Tortilla Chips
Dairy Group – Yogurt and Fresh Strawberries