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Unit 7
Unit Major Concepts
“I can…” Statements Instructional Resources
MyPlate
F.M.N.14.214.3.114.3.214.5.1
Use dietary guidelines to create a healthy balanced diet
I can... Name and give examples of healthy
food group choices Apply the MyPlate guidelines to plan
nutritious meals Utilize MyPlate to track and analyze
my food intake Create healthy meals using dietary
guidelines Identify recommended serving sizes
Ch. 3-1 Dietary GuidelinesCh. 3-2 The Food Guide PyramidCh. 6 Energy and CaloriesCh. 7 The Dietary GuidelinesCh. 8 The Food Guide Pyramidwww.choosemyplate.govwww.supertracker.usda.gov
Nutrition & Wellness
MyPlate
Color me for fun!
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NUTRITION & WELLNESS ASSIGNMENT CHECKLIST—MYPLATE Due Date(s) Assignment Complete
Pre-Quiz
MyPlate Collage
MyPlate, My Health Video Notes
MyPlate Menu Assignment—Perfect MenuSuperTracker—What I Really Ate
Control Your Portions/Know Your Serving SizeMyPlate Learning Check
MyPlate Quiz
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Nutrition—MyPlate I Can StatementsLearning Target Scoring System:1 2 3 4Need Help
On My Way
Got It Ready to Teach
If you need help or are on your way, what strategies are you going to use to get to “got it”? Check off the strategy columns below indicating what you will do differently to improve your understanding
Use 3 different highlighter colors to track your understanding and growth of the Learning Targets
o Before the unito After a Learning Checko Before the test
Utilize class time wisely, be present & on time. Be focused & attentive. Avoid distractions: phone, friends & other work.
Ask for help during class. Seek support from classmates and teacher.
Work efficiently to complete all work. Finish work outside of school as needed.
Develop personal study strategies. Review material throughout the week
LT1 I can name and give examples of healthy food group choices
1 2 3 41 2 3 41 2 3 4
LT2 I can apply the MyPlate guidelines to plan nutritious meals
1 2 3 41 2 3 41 2 3 4
LT3 I can utilize MyPlate to track and analyze my food intake
1 2 3 41 2 3 41 2 3 4
LT4 I can create healthy meals using dietary guidelines
1 2 3 41 2 3 41 2 3 4
LT5 I can Identify recommended serving sizes
1 2 3 41 2 3 41 2 3 4
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Pre-Quiz
***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column and include your “score”
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MyPlate CollageUsing your 3 grocery store ads you will be creating a collage on the MyPlate page.
1. Add the title MyPlate on the paper.2. Name (first & last), Date & Hour bottom right corner. (small)3. Color the background of each section (neatly) in the correct
color.4. Label the Food Group sections around the plate. 5. Write the daily recommended servings next to the Food
Group label. Fruits=1 ½ to 2 cupsGrains=5 to 6 oz.Protein=5 to 6 oz. Vegetables=2 ½ to 3 cupsDairy=3 cups
6. Add the MyPlate slogans in the white areas of the paper (near their section):a. Make at least half your grains whole grainsb. Make half your plate fruits and vegetablesc. Go lean with proteind. Get your calcium rich foodse. Vary your veggiesf. Focus on fruits
7. Neatly cut out 8 pictures of food that would go in each group. They should be small enough to fit on the plate. They can/should overlap. You should make healthy choices for most of the foods. (only 1 per
group will be counted for not healthy choices.) Include at least one non-meat protein Include at least one whole grain Include at least one dairy substitute (something containing calcium) No duplicates of food (ie. 1 cheese, 1 chicken, 1 cracker…)
8. Glue in place. (no tape!)9. Label on back what foods you put in each category (Grains, Protein,
Vegetables, Fruits, Dairy). Label each section with the category.
MyPlate Collage HintsHints about what it IS:
Examples of protein: meat, fish, poultry, beans/peas (dried), nuts, seeds, eggs
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RedOrange
Green Purple
Blue
Examples of grains: things made from wheat, oats, rice, dried corn (the seeds of the plant whole or ground)
Examples of dairy: milk, fortified soy milk or almond milk (containing calcium), cheese, yogurt, pudding
Examples of fruits: all whole fresh, frozen, canned (in juice/not syrup), dried fruit, 100% fruit juice.
Examples of vegetables: all whole fresh, frozen, canned, dried, 100% vegetables juices. Remember that while botanically if it has a seed inside it is the “fruit” of the plant and
the stems, leaves and roots are the “vegetable” of the plant. But, we will count things we eat as fruit a fruit and things we eat as vegetables a vegetable. Ex. tomatoes will be a vegetable. Pumpkin could be either!
Beans (like black beans, navy beans, hummus) are protein OR vegetable Fresh corn is a vegetable but dried corn like popcorn, cornbread or tortilla chips are a
grainHints about what it is NOT:
Margarine is made from whipped oils dairy Butter is only the fat from cream dairy Mayonnaise or Miracle Whip is made from oils dairy Potatoes are vegetables grains. Therefore, potato chips grains Eggs are protein dairy Ranch (unless homemade) is primarily fat dairy Nondairy coffee creamers are made from water, oils and flavoring dairy Whipped toppings (like coolwhip) are made from oils, thickeners and flavoring dairy Protein bars/granola bars etc. are mostly grain so they are grain protein Just because a label says it contains protein does not mean it goes in the protein group. Things that are combinations can go under a category if they are greater than 50% that
section. Example: yogurt with fruit would be dairy since it only contains some fruit.
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MyPlate Poster/Collage Rubric
Requirement Points Possible
Points I think I Earned
Name, Date, Hour (bottom, right, front)
1Colored (correct & neat) 1Food Groups labeled 1Daily Servings listed 1Foods cut out neatly 18 Foods in each category (no duplicates, only 1 non-healthy) 40 total
8
1 non-meat protein 11 whole-grain 11 dairy substitute (something containing calcium)
1
1 red/orange vegetable 11 dark green vegetable 1Labeled list on the back 1Slogans 13 grocery store ads brought in 3Overall appearance/neatness 2TOTAL 25Grocery Store Ads (receive one stamp per ad brought in):
0 Ads = 0 points1 Ad = 1 point2 Ads = 2 points3 Ads = 3 points
**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
MYPLATE, MY HEALTH Video Notes1. Summary of main Dietary Guidelines include:
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a. **Maintain a ___________________________________ over time to achieve and sustain a _________________________________
i. Meaning balance the food we eat with the calories we burn through ___________________________________
b. Focus on consuming _______________________________ foods & beverages.i. Meaning consume foods with a LOT of __________________ &
_____________________ and VERY LITTLE added ______________, ____________________, additives, or unhealthy ___________.
2. _______ of teens in the United States are either overweight or obese; this puts them at a much higher risk of being overweight as _______________.
3. Poor Diet & lack of exercise can increase the risk of ___________________, heart disease, or ______________________.
4. The problem isn’t ______________________, it’s the fact that we pack in too many of them than what we need for energy, and they get stored as _________.
5. According to USA TODAY, many young _______________ couldn’t care less about _____________________.
6. An extra 200 calories per day can lead to about _____ lbs of weight gain in a month.7. **Enjoy your food, but _____________________.8. **___________________ the calories you expend through physical activity.9. An average adolescent (aged 8-18yrs) spends more than __________ hours a day
watching tv, playing computer, etc.10. It’s recommend that teens get about ____________ minutes of physical activity on most
days of the week.11. Exercise also builds strength, is good for the _______________ and how we feel about
ourselves.12. Not all calories are _________________________________________.13. The MyPlate symbol says that half of your plate should be fruits & vegetables, and the
other half should be _________________________ & ________________________, with a side of dairy.
14. It’s important to eat a ____________________ of different foods.15. On average, teens consume about ________ teaspoons of added sugar each day, which
equals about ___________ calories a day.16. **Drink _______________ instead of sugary drinks.17. **Cut down in foods with high levels of solid ______________, and foods with a lot of
_________________.18. In summary, make a variety of fruits, vegetables & ______________ grains a BIGGER
part of your diet AND to cut down on sugars & _____________.**When you have completed this worksheet, go to the N&W Assignment Checklist and put a
in the “Complete” column
Track Your SnackDirections:9 | P a g e
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**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
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MyPlate Menu Assignment – Make a Perfect Menu
WHAT YOUR CALORIE REQUIREMENTS SHOULD LOOK LIKE!!!!A.K.A. Make an perfect menu not what you really eat
DIRECTIONS:1. Go to https://www.supertracker.usda.gov/
2. Towards the bottom right of the page click on “Create a Profile”. Answer the questions honestly to see your most accurate results.
Profilename=____________________Username =_____________________Password:______________________
3. Click on Food Tracker.Write down your target information located at the top of your page.
a. Calories = __________________b. Physical activity = ________________
Grains Vegetables Fruits Dairy Protein FoodsTarget
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MyPlate Menu Assignment – Make a Perfect Menu
4. Plan ONE day’s worth of HEALTHY meals (breakfast, lunch, dinner & snack—including beverages for all meals) using the Food Tracker. This should be your IDEAL menu (not what you really eat but what you SHOULD eat).
a. Type in the foods (in SEARCH box) & amounts (you’ll need to change amounts).
b. Check the box for which meal you want that food. **REALIZE, a food like CEREAL does NOT add the MILK…YOU have to do that SEPARATELY.
c. Once you click “+Add”, you will see the chart on the top right change to show how much of each food group you are getting, as well as your total calories under daily limits.
Calories = within the OK range (+/- 100 calories) Food Groups = within the OK range Added Sugars = within the OK rangeSaturated Fat = within the OK rangeSodium = within the OK range
5. Double check that you got the proper amounts of everything. If not, go back & add what you need OR take out what is putting you over. MAKE GOOD CHOICES! Try to make THE BEST menu you can think of!
6. Once you meet your goals, You will then PRINT the page by clicking on View by Meal below the bar graph. This should print your results, displaying your meals (including Food, Amount/Food Group, Calories, and Totals).
d. Staple together with your name on it & RUBRIC sheet on the front.e. Turn in
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MyPlate Menu Assignment Rubric
Description Points Possible
Points I think I Earned
Plan a healthy BREAKFAST & beverage 3
Plan a healthy LUNCH & beverage 3
Plan a healthy DINNER & beverage 3
Plan a healthy SNACK (or snacks) & beverage 2
Meet the suggested calories (within 100 calories +/-of target)
3
Meet the needs/amounts (within OK range) of each food group
10
Added Sugars in the OK rangeSaturated Fats in the OK rangeSodium in the OK range
6
TOTAL POINTS 30
Extra Credit complete Blast-OffIf you finish early play BLAST-OFF on www.choosemyplate.gov homepage by searching “Blast-Off”). Show me for EXTRA CREDIT
+2pts
**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
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SuperTracker One Week What I Really Ate Assignment
(7 days of menus)
DIRECTIONS:
1. Go to www.supertracker.usda.gov/
2. Click on Login
3. Login using your username and password
4. Go to Food Tracker and change the date as needed
Use the dates: _________________ to _________________
5. Enter in your 7 days of meals (this should go quick since it is what you ate and you don’t have to worry about balancing the food groups)
6.
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SuperTracker One Week What I Really Ate Assignment7. Go to Physical Activity tracker
8. Enter in your physical activity and change the dates as needed (same as #4)
9. Go to My Reports
10. Print out the following reports as a PDF (Click Create Report and then PDF):
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SuperTracker One Week What I Really Ate Assignment
10. Highlight all the nutrients that you have that are OVER or UNDER
11. Self- Reflection and Evaluation After entering your information, printing the results and highlighting your OVER or UNDER results, answer the following questions. This should be approximately 1 typed page (1 1/2 hand written pages). SUPPORT your response from your findings. Use complete sentences and include the question.
a) What surprised you about the food and drink you consumed over the week?
b) What trends did you notice?c) Did your calorie intake meet your requirements? What if any
changes do you think you should make?d) Were you lacking in any of the food groups? Why?e) Were you lacking in any major nutrients? Why do you think this
is? (we will be covering nutrients next so you are not expected to have an in-depth knowledge about nutrients)
f) Did you have an excess of any nutrients? Were you surprised by this? Why do you think that is? (we will be covering nutrients next so you are not expected to have an in-depth knowledge about nutrients)
g) Identify three specific sections that need work. What’s the problem and what can you do to solve the problem? What are some ways you can make these changes?
h) Considering the results of your 1 week food and activity journal will you really make any changes in the coming week(s)? Why? Why not?
Good example: “I need to eat 3 more servings of fruit each day. From my results I can see that I had only 1 serving of fruit each day. I will eat a fruit at breakfast and lunch every day. I will make a list of my favorite fruits and ask my parents to pick some up when we go grocery shopping.” Bad example: I need to eat more fruit.
Staple and turn in: Rubric Meal summary Report Food Groups and Calories Report Nutrients Report Physical Activity Report One Page Typed Self-Reflection & Evaluation Food Journal
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SuperTracker One Week “What I Really Ate” Evaluation Rubric
Description Points Possible
Points I think I Earned
Food Journal (checked beginning of the hour day 1)
2
Meal summary report (7 days) 2
Food Groups & Calories Report(highlighted)
2
Nutrients Report(highlighted)
2
Physical Activity Report 2
Self-reflection and evaluation(1 typed page)
10
TOTAL POINTS 20
**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column
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Portion Distortion
Complete the activity (the link is on http://mrslind.weebly.com Nutrition & Wellness, Unit 7 MyPlate
What was your score?
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Extra Credit
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Daily Journals Week of:
Date Journal Question Journal Answer
Fill out every day! No question = NQ Absent = A No School = NS
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Daily Journals Week of:
Date Journal Question Journal Answer
Fill out every day! No question = NQ Absent = A No School = NS
***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.
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MyPlate Learning Check
LT1 I can name and give examples of healthy food group choices.For each of the following name 2 healthy choices:
1. Fruits
2. Vegetables
3. Grains
4. Protein
5. Dairy
LT2 I can apply the MyPlate guidelines to plan nutritious meals
6. Create one balanced MyPlate meal:
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LT3 I can utilize MyPlate to track and analyze my food intake
7. Did you track your food intake for one week?
8. If yes, what surprised you most about your results?
LT4 I can create healthy meals using dietary guidelines
9. What is a low sodium snack you like?
10.What is a low fat food item you like?
11.What is a healthy beverage you like?
12.What is a whole grain you like?
LT5 I can identify recommended serving sizesFor the meal you created in LT2 on the previous page, list the appropriate portion size for each item. Don’t forget fats like butter or desserts if you included them.
13.
***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.
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