Developed by: Alice Henneman, MS, RD

University of Nebraska-Lincoln Extension

Kaiti Roeder, RDNebraska Beef Council

Brandy VanDeWalle, MSUniversity of Nebraska-Lincoln Extension

This is a peer-reviewed publication

Content last reviewed, July 28, 2010

Questions? Email Alice Henneman at ahenneman1.unl.edu

Based on information provided by:

MyPyramid.gov

National Cattlemen’s Beef Association

Naturally Nutrient Rich Coalition

Read this BEFOREBEFORE using this PowerPoint for a Program

Use your computer mouse to click on answers and advance to the next slide for interactive links to work correctly.

VERY IMPORTANT!VERY IMPORTANT!

VERY IMPORTANT!!! 1. Use PowerPoint 2003 or higher to assure

animation, interaction and sound work.

2. If using a projection screen, set up PowerPoint to also show on your computer screen for ease of using interaction.

3. View this PowerPoint in Slide Show format for the questions to be interactive.

4. Making changes in the slides and/or their order may destroy interactivity & sound!!!

5. Show PowerPoint from computer hard drive for best effect; check sound. PRACTICE before showing.

“The trick is growing up without growing old.” ~ Casey Stengel

Eating healthy is sort of like baseball

It takes 3 bases to reach home plate.

You get 3 (or more!) chances daily to put healthy meals onYOUR home plate.

“If I knew I was going to live this

long, I’d have taken better care

of myself.”

~Mickey Mantle

“Naturally nutrient-rich” foods put more power on your plate!

Lose/maintain weight

Decrease risk of type 2 diabetes

Improve heart health

Reduce risk of cancer

Increase energy

TASTE GREAT!

When it comes to eating “naturally nutrient-rich” foods …

… are you hitting a home run or striking out?

Let’s “play ball!”

Game rulesGame rules1. The game plays for

9 innings

2. To hit the ball, click the correct answer

3. Click arrows at bottom of slides for next play or tip

4. PLAY BALL!

1st Inning: Which ONE answer BEST describes “naturally nutrient-rich” foods?

A.A. Brightly colored fruits & 100% juices

B.B. Vibrant vegetables and potatoes

C.C. Whole, fortified and fiber-rich grain foods

DD.. Nonfat and lowfat milk, cheese & yogurt

E.E. Lean meats, poultry, fish, eggs, beans, nuts

F.F. All of the aboveClick on answer

Try againClick on arrow 1st Inning

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Coach’s tip1st Inning

Shopping the perimeter of the grocery store is one way to locate many naturally nutrient-rich foods.

Click on arrowTraining camp …

1st Inning

For specific types/amounts of naturally nutrient-rich foods to eat from each food group,

go to training camp for your personalized MyPyramid Plan — visit MyPyramid.gov

2nd Inning Click on arrow

2nd Inning: Naturally nutrient-rich foods are low in …

A.A. Added sugar

B.B. Fat, especially solid fat

C.C. BOTH A and B

D.D. NEITHER A or B

Click on answer

Try again

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Coach’s tipClick on arrow 2nd Inning

You pay a high price in calories for nutrients in foods with lots of sugar and fat:

3rd Inning Click on arrow

1 teaspoon sugar or syrup adds about20 calories20 calories

1 tablespoon fat adds about 100 calories100 calories

3rd Inning: Eating 100 extra calories a day could lead to a yearly weight gain of …

A.A. 1 pound

B.B. 5 pounds

C.C. 10 pounds

D.D. 20 pounds

Click on answer

Try againClick on arrow 3rd Inning

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Coach’s tipClick on arrow 3rd Inning

Check Nutrition Facts labels of packaged foods to choose the most nutrition for your calories

4th Inning

Servings per container

Serving size

Nutrition numbers

Daily value percents

Nutrient targets

Click on arrow

4th Inning: Which portion size is FALSE?

A.A. 1 cup = 1 baseball

B.B. 3 ounces of cooked meat, poultry, or fish = a deck of cards

C.C. 2 tablespoons = a tennis ball

Click on answer

Try againClick on arrow 4th Inning

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Coach’s tipClick on arrow 4th Inning

Be wise about portion size.

Bonus tip

1 cup =a baseball 3 ounces of cooked

meat, poultry, or fish =a deck of cards

2 tablespoons =a golf ball

Click on arrow 4th Inning

Scientific research has shown the larger the portion size, the more you are likely to eat!

5th Inning Click on arrow

5th Inning: How many of your grain servings should be whole grains?

A.A. One-fourth

B.B. One-third

C.C. One-half or more

Click on answer

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Coach’s tipClick on arrow 5th Inning

6th Inning

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• whole wheat• brown rice• bulgur• whole grain barley• graham flour• oatmeal• whole grain corn• whole oats• whole rye• wild rice

For whole grains, choose foods that name one of the following whole grain ingredients

FIRST on the label ingredient list:

6th Inning: How many cups of fat-free or lowfat milk or equivalents like yogurt or cheese should most people eat daily?

A.A. One

B.B. Two

C.C. Three

D.D. Four

Click on answer

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Coach’s tip

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If your family usually drinks whole milk,try stepping down to reduced-fat (2%),then lowfat (1%) and finally fat-free milk.

Fat Free

8585

Whole

165165 = 8080Calories

difference!

7th Inning

7th Inning: Which of the following cuts of beef does NOT qualify as “lean” according to labeling guidelines?

(3 oz. cooked serving, visible fat removed)

A.A. Flank steak

B.B. 95% lean ground beef

C.C. Top sirloin steak

D.D. Chuck shoulder pot roast

Click on answer

E.E. ALL of them qualify as lean

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Coach’s tipClick on arrow 7th Inning

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8th Inning

Eye Round Roast & Steak* • Sirloin Tip Side SteakSirloin Tip Side Steak • Top Round Roast & Steak* • Bottom Round RoastBottom Round Roast & Steak*& Steak* • Top Sirloin Steak • Brisket, Flat HalfBrisket, Flat Half • 95% Lean Ground Beef • Round Tip Roast & Steak*Round Tip Roast & Steak* • Round Steak • Shank Cross CutsShank Cross Cuts • Chuck Shoulder Pot Roast • Sirloin Tip Center Roast & Sirloin Tip Center Roast & Steak*Steak* • Chuck Shoulder Steak • Bottom Round Bottom Round (Western Griller) Steak(Western Griller) Steak • Top Loin (Strip) Steak • Shoulder Petite Tender & Medallions*Shoulder Petite Tender & Medallions* • Flank Steak • Shoulder Center (Ranch) Steak • Tri-Tip Roast & Tri-Tip Roast & SteakSteak • Tenderloin Roast & Steak* • T-BoneT-Bone

29 cuts of lean beef

(*Cuts combined for illustration purposes)

8th Inning: Which ONE answer BEST describes healthy colors of fruits and

vegetables to include in meals?

A.A. Blue/purple

B.B. Green

C.C. White

D.D. Yellow/orange

Click on answer

F.F. ALL of them are healthy colors

E.E. Red

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Coach’s tipClick on arrow 8th Inning

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Bonus tip 8th Inning

Be adventurous in trying new fruits & vegetables

“Progress always involves risks. You can’t steal second

base and keep your foot on first.”

~ Frederick B. Wilcox

9th Inning Click on arrow

9th Inning: What minimum amount of physical activity ― such as walking, swimming, dancing, biking, etc. ―

should you get on most days?

A.A. 10 minutes

B.B. 20 minutes

C.C. 30 - 60 minutes

Click on answer

Try againClick on arrow 9th Inning

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Coach’s tip

9th Inning

Click on arrow

More!

• For health benefits, physical activity should be moderate or vigorous and add up to at least 30 minutes a day.

• Children and teens should be physically active for at least 60 minutes every day, or most days.

Click on arrow

Home Plate!

Walk the dog — don’t just watch the dog walk.

Put Power onYOUR Plate

with naturally

nutrient-rich recipes!

For handouts to accompany this PowerPoint, download the following or

contact your local Beef Council:

Live Well! Enjoy Nutrient-Rich Foods Toolkit www.beefnutrition.com/uDocs/LiveWellLeadersGuide.pdf

www.beefnutrition.com/uDocs/LiveWellReproducibleHandouts.pdf

Naturally Nutrient Rich Recipe Bookwww.beefnutrition.com/uDocs/nnrrecipebook713.pdf

Twenty-nine Ways to Love Beef (29 lean cuts of beef)

www.beefnutrition.com/uDocs/29cuts-nutrientbang.pdf

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