Bellwork: Think-Pair-Bellwork: Think-Pair-ShareShare What food guide models

preceded the current “Choose My Plate” guide?

Compare and Contrast “My Plate” with it’s predecessors

Be prepared to share your responses!

Students will be able to:

Identify the five food groups.Track Dietary intake.Demonstrate understanding of “Choose My Plate”.

Objectives:Objectives:

Pass…Pass…

ORORPLAY!PLAY!

5

.

Share your partner’s response to the bellwork (Be sure to introduce

yourself and your partner)

Use the “Choose My Plate” Use the “Choose My Plate” Notetaker to record Notetaker to record

information given in this information given in this presentation.presentation.

What is MyPlate?What is MyPlate?MyPlate is the new USDA guidance system to improve

the nutrition and wellbeing of Americans.MyPlate replaced MyPyramid as the major nutrition

icon used by the USDA to portray the components of healthy diet to consumers.

“MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a familiar image- a place setting for a meal. Before you eat, think about what goes on your plate or in your cup or bowl.” www.choosemyplate.gov

April 2005-June 2011 June 2011-Present

How is it Different?How is it Different?Early Food Guides

http://www.nal.usda.gov/fnic/history/early.htm

Basic 4 Food Guide http://www.nal.usda.gov/fnic/history/basic4.htm

Patterns for Daily Food Choices http://www.nal.usda.gov/fnic/history/pat.htm

Earlier Earlier Models:Models:

Balance of Food GroupsBalance of Food Groups

To build a healthy plate:

1)Fill ½ of your plate with fruits and vegetables.2)Fill ¼ of your plate with grains (preferably whole).3)Fill ¼ of your plate with a lean protein source.4)Having a serving of dairy on the side.

FruitsFruitsAny fruit, fresh, frozen, or canned

in 100% juice falls under this category. It may be whole, cut-up or pureed.

1 serving of fruit is equivalent to:◦ 1 cup fresh or frozen fruit (size of

fist)◦1 medium piece of fruit ◦1 cup 100% fruit juice◦½ cup dried fruit

VegetablesVegetablesAny vegetable, fresh, frozen, or

canned (with no salt added) or rinsed in a strainer

1 serving is equivalent to:◦ 2 cups leafy greens◦1 cup raw or steamed vegetables◦ 1 cup of vegetable juice

Paint Your Plate: Health Paint Your Plate: Health BenefitsBenefitsBlue/Purple

◦Benefits: This dark color presents against heart disease by preventing clot formation, and maintains healthy blood pressure

◦Examples: Blueberries, blackberries, prunes, eggplant, blue potatoes, purple tomatoes, plums, purple onions

Paint Your PlatePaint Your PlateRed

◦Benefits: These foods contain powerful antioxidants that ward off some forms of cancer, and protect against heart attacks

◦Examples: Tomatoes and tomato products, watermelon, red peppers, guava, cranberries, strawberries

◦Hint: Heating up tomatoes helps your body absorb even more of their nutrients

Paint Your PlatePaint Your Plate

Greeno Benefits

• Dark green foods contain powerful antioxidants and help your body remove cancer-causing toxins.

• They are also heart healthy and aid in regulating blood pressure

o Examples: Broccoli, kale, spinach, collard greens, brussels sprouts, cabbage, green beans, kiwi

Paint Your PlatePaint Your PlateOrange

◦Benefits: These foods are important for skin and bone health, and help maintain normal blood sugar

◦Examples: Oranges, tangerines, carrots, cantaloupe, pumpkins, sweet potatoes, apricots, orange peppers

Paint Your PlatePaint Your PlateYellow

◦Benefits: These foods are essential to protect your vision and help keep your immune system healthy

◦Examples: Yellow squash, corn, avocados, endive, banana, lemons

Thumbs up / Thumbs down

?4 Understanding

GrainsGrainsMake at least ½ of your daily

grain servings whole grainsIncrease whole grain intake by

replacing refined grains with whole grains

1 oz. of grains is equivalent to:◦1 slice of bread◦ 1 cup of ready-to-eat cereal◦ ½ cup of cooked rice, cooked pasta,

or cooked cereal

Diagram of a GrainDiagram of a Grain

Refined GrainsRefined Grains

Grains that have been milled to remove the bran and germ from the grain

Milling gives grains a finer texture and improves their shelf life

The milling process also removes the most nutritious parts of the grain◦Dietary fiber, iron, and many B vitamins

Enriched GrainsEnriched GrainsGrain products

with B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added

Refined grains are typically “enriched” to improve their nutritional profile

Whole GrainsWhole Grains Include the entire grain seed, usually called

the kernelThe kernel consists of 3 main components—

the bran, germ, and endospermWhole grains are consumed either as a

single food (ex: wild rice or popcorn) or an ingredient in foods (ex: cereals, breads, crackers)

Identifying a Whole Identifying a Whole GrainGrainTo ensure the product you are

purchasing is truly a whole grain, look at the ingredient list

The first ingredient should include the word whole before the grain type

Examples:◦Whole wheat or 100% whole wheat◦Whole grain barley◦Whole rye

Other types of whole grains: Buckwheat, bulgur, millet, oatmeal, quinoa, rolled oats, brown or wild rice

Health Benefits of Whole Health Benefits of Whole GrainsGrainsDietary fiber

◦May help reduce blood cholesterol levels

◦May lower risk of heart disease, obesity, and type 2 diabetes

◦Helps maintain proper bowel function, reducing constipation and the likelihood of developing diverticulosis

◦Provides a feeling of fullness

Nutrients in Whole Nutrients in Whole GrainsGrainsB vitamins (thiamin, riboflavin,

niacin, folate)◦Help the body release energy from

protein, fat, and carbohydrates◦Essential for a healthy nervous

system

Iron◦Used to carry oxygen in the blood

Nutrients in Whole Nutrients in Whole GrainsGrainsMagnesium

◦Used in building bones and releasing energy from muscles

Selenium◦Protects cells from oxidation◦Helps maintain a healthy immune

system

Protein FoodsProtein FoodsMake ¼ of your plate lean protein1 ounce of protein is equivalent to:

◦1 ounce of meat, poultry or fish◦¼ cup cooked beans◦1 egg or 2 egg whites◦1 tablespoon of peanut butter◦½ ounce of nuts or seeds (Ex: 12

almonds, 24 pistachios, 7 walnut halves)

Lean Protein SourcesLean Protein Sources

Meat: Choose lean cuts ◦Eye of round roast or steak◦Sirloin tip side steak◦Top round roast and steak◦Bottom round roast and steak◦Top sirloin steak◦Lean or Extra lean ground beef

Lean Protein SourcesLean Protein SourcesPoultry

◦Choose skinless, boneless breasts◦Trim all visible fat

Turkey◦Choose light meat over dark meat◦Choose lean or extra lean ground

turkey

Lean Protein SourcesLean Protein SourcesEggs

◦ Use egg whites whenever possible◦ 2 egg yolks per week are safe for

individuals with high cholesterol ◦ Note: New studies recommend eating the

egg yolk as many valuable nutrients are missed when eating egg whites only

Fish◦ Choose alternative varieties of shellfish to

lower cholesterol intake (Ex: scallops, crab, lobster instead of shrimp)

Health Benefits of Health Benefits of ProteinProteinProteins function as building

blocks for bones, muscles, cartilage, skin, blood, enzymes, hormones, and vitamins

Nutrients in ProteinNutrients in ProteinB vitamins (thiamin, riboflavin,

folate, B6, B12)Zinc

◦A mineral necessary for biochemical reactions and proper immune function

EPA and DHA ◦Two types of omega-3 fatty acids

found in varying amounts in seafood that have been shown to play a positive role in heart health

Saturated FatsSaturated FatsFats that have no double bonds and

tend to remain solid at room temperature

Higher intakes have been shown to be associated with higher levels of total and LDL cholesterol (positive risk factors for heart disease)

Examples: Full-fat meats and dairy products, hydrogenated shortening, coconut, or palm oils

CholesterolCholesterolUsed in the body for physiological

and structural functionsThe body makes cholesterol and

humans do not need to consume this in their diet

Higher intakes have been shown to raise blood levels of LDL cholesterol (a positive risk factor for heart disease)

Varying levels can be found in different animal products: meat, seafood, poultry, eggs, dairy products

RecommendationsRecommendationsConsume <10% of total calories

from saturated fat◦For a 2,000 calorie diet, this would

equal 22 grams

Consume <300 mg/day of cholesterol◦1 egg yolk = 185 mg cholesterol ◦3 oz. shrimp (about 4 large) = 166

mg cholesterol

OilsOilsConsume your recommended

serving of oils each day (varies)1 teaspoon of oil is equivalent to:

◦1 tsp. oil (Best choices: olive, canola, soybean, flaxseed)

◦1 tsp. butter or margarine◦1 tsp. mayonnaise◦½ Tbsp. peanut butter◦1 T. nuts or seeds◦1 T. regular salad dressing or 2 T. light

dressing◦1/8 avocado ◦8 olives

Oils and Cooking Oils and Cooking MethodsMethodsChoosing lean cooking methods

will help to reduce fat content of meals:◦Poaching◦Broiling◦Baking◦Sautéeing◦Grilling◦Steaming

Health Benefits of OilsHealth Benefits of OilsMUFAs

◦May lower your total cholesterol and low-density lipoprotein cholesterol levels

◦May also help normalize blood clotting◦May also benefit insulin levels and

blood sugar controlPUFAs

◦Omega 3 fatty acids have been shown to play a positive role in heart health

Nutrients in OilsNutrients in OilsOils are the major source of

monounsaturated fats (MUFAs) and polyunsaturated fats (PUFAs) in the diet

PUFAs contain some fatty acids that are necessary for health—called "essential fatty acids”◦Omega-6 PUFAs (liquid vegetable oils)◦Omega-3 PUFAs (soybean oil, canola oil,

walnuts, flaxseed, fish)Vitamin E

◦ A powerful antioxidant that has may reduce the risk of heart disease and cancer

Dairy Dairy

Include 1 cup of nonfat or low-fat dairy at each meal

1 cup of dairy is equivalent to:◦1 cup of milk, soymilk (soy beverage),

or almond milk◦1 cup yogurt◦1 ½ ounces of natural cheese◦2 ounces of processed cheese

Health Benefits of Health Benefits of DairyDairyIntake of dairy products is linked to

improved bone health, and may reduce the risk of osteoporosis

Intake of dairy products is also associated with a reduced risk of cardiovascular disease and type 2 diabetes, and with lower blood pressure in adults

Note: It is possible to obtain the same nutrient benefits offered by dairy from alternate food sources and have a healthy diet without dairy

Nutrients in DairyNutrients in DairyCalcium

◦Used for building bones and teeth and in maintaining bone mass

◦Adequate calcium intake is indicated for the following age groups: Children: 9 years+ Adolescent girls Adult women Adults: 51 years+

◦Diets that include 3 cups of dairy a day can improve bone mass

Nutrients in Nutrients in DairyDairy

Potassium◦ Helps to maintain healthy blood pressure◦ Reduces risk of developing kidney stones

and experiencing bone lossVitamin D

◦ Works to maintain proper levels of calcium and phosphorous, thereby helping to build and maintain bones

◦ Can help reduce the risk of bone fractures

MyPlate Key MessagesMyPlate Key MessagesBalancing Calories

o Enjoy your food, but eat less.o Avoid oversized portions. 

Foods to Increaseo Make half your plate fruits and vegetables.o Make at least half of your daily grains whole

grains.o Switch to fat-free or low-fat (1%) milk.

Foods to Reduceo Compare sodium in foods like soup, bread,

and frozen meals and choose the foods with lower numbers.

o Drink water instead of sugary drinks.

SoFASSoFAS

SoF= Solid Fats◦ Includes saturated fat and trans fatty acids

AS= Added Sugars◦ Includes sugars that are added to foods

during processing, preparation, or at the table

The USDA food patterns include a SoFAS allowance for each calorie level, formerly known as “discretionary calories”

Trans Fatty AcidsTrans Fatty AcidsTrans Fatty Acids

◦Created through the process of hydrogenation, in which food manufacturers use to make products containing unsaturated fatty acids solid at room temperature

◦Hydrogenation allows fats to become more resistant to becoming spoiled or rancid

◦Consuming too many of these fats has been shown to raise LDL cholesterol and increase risk for heart disease

Trans Fatty AcidsTrans Fatty AcidsExamples of Foods:

◦Baked goods (cookies, cakes, frosting, crackers, donuts, pastries, and croissants)

◦Packaged snack foods (chips, crackers, snack mixes)

How to identify:◦Look at the ingredient label for the terms

“hydrogenated oil” or “partially hydrogenated oil”

◦Even if the nutrition facts label reads “0 gm trans fat” the food can still contain trace amounts

Other Food Components to Other Food Components to DecreaseDecrease

Sodium◦Sodium is an essential nutrient and is

needed by the body in relatively small quantities

◦The higher an individual’s intake of sodium, the higher their blood pressure

◦The estimated average intake of sodium for all Americans ages 2 years and older is approximately 3,400 mg/day

◦What is the daily requirement for sodium?

Added SugarsAdded SugarsSugars are added to foods to improve

sweetness and palatability, serve as a preservative, and provide functional attributes (ex: browning capacity)

Many foods that contain added sugars often supply calories, but few or no essential nutrients and no dietary fiber (empty calories)

Both naturally occuring sugars and added sugars inrease the risk of dental caries

Added SugarsAdded Sugars

Examples:◦Any term that has an “-ose” on the end

(dextrose, fructose, sucrose, maltose, lactose)

◦Any term that has “syrup” on the end (corn syrup, high-fructose corn syrup, malt syrup, pancake syrup)

◦Any type of sugar (brown sugar, invert sugar, raw sugar, confectioner’s sugar)

◦Dextrin, honey, nectar, molasses

Reducing Intake of Added Reducing Intake of Added SugarsSugarsDrink few or no regular sodas,

sport drinks, energy drinks, and fruit drinks◦Instead, choose water, seltzer,

unsweetened tea or coffeeEat less cookies, cake, ice cream,

candy, and other desserts ◦Select fruit for dessert

Read the Nutrition Facts label and ingredient label to choose products with less sugar

SodiumSodiumThe daily requirement for the average

American is 2,300 mg/day (1 tsp)For certain groups the requirement is

1,500 mg/day◦ Individuals with hypertension,

diabetes, or chronic kidney disease◦Adults ages 51 years and older

Reducing Sodium Reducing Sodium IntakeIntakeRead the Nutrition Facts label for

information on the sodium content of foods

Consume more fresh foods and less processed foods

Eat more home-prepared foods where you have more control over preparation methods

Use spices, no salt seasonings, juice, or vinegar as flavoring instead of salt

Reducing Sodium Reducing Sodium IntakeIntakeUse condiments less often and

do not add salt to food at mealsWhen eating at restaurants, ask

that salt not be added to your food or order lower sodium options if available

Increase the amount of potassium in your diet (works to counteract sodium in the body)

Other Food Components to Other Food Components to DecreaseDecreaseAlcohol

◦In the US, approximately 50% of adults are current regular drinkers and 14% are current infrequent drinkers

◦Alcohol may have beneficial effects when consumed in moderation

◦However, alcohol intake has also been linked to increased risk of breast cancer, violence, drowning, and injuries form falls and auto accidents

AlcoholAlcoholIf alcohol is consumed, it should be

done so in moderation and only by those of legal age (Over the age of 21)

Moderate consumption◦1 drink per day for women ◦2 drinks per day for men

1 drink is equivalent to:◦12 fl. oz. beer◦5 fl. oz. of wine◦1.5 fl. oz. of hard liquor

Physical ActivityPhysical ActivityStrong evidence supports that regular

participation in physical activity helps people maintain a healthy weight and prevent excess weight gain

When combined with reduced calorie intake, physical activity may aid in weight loss and maintenance of weight loss

Physical ActivityPhysical ActivityFor substantial health benefits,

adults should do at least:◦ 150 minutes (2.5 hours) a week of

moderate-intensity aerobic physical activity Ex: Brisk walking

OR◦75 minutes (1 hour and 15 minutes) a

week of vigorous-intensity aerobic physical activity Ex: Running

Physical ActivityPhysical ActivityFor additional and more

extensive health benefits, adults should increase their aerobic physical activity to:◦300 minutes (5 hours) a week of

moderate-intensity activity OR

◦150 minutes (1.5 hours) a week of vigorous-intensity activity

Which Is Correct?Which Is Correct?This Food Group Provides the Building Blocks for This Food Group Provides the Building Blocks for rebuilding cells and tissue rebuilding cells and tissue (hold up fingers)(hold up fingers)

1. Vegetables2. Fruits3. Grains4. Protein 5. Dairy

Find Someone Who…Find Someone Who…

Find someone who can answer one of the questions on your handout.

Have them write the answer and sign your paper.

Now, find a different person to answer another question.

Keep going until all of the questions are answered.

04/10/23

allstaractivities.com

Sample Webquests:Sample Webquests:http://lshs.leesummit.k12.mo.us/lmclshs/FACs/

Process.html

http://www.gcs.k12.nc.us/17662098155711310/lib/17662098155711310/_files/My_Pyramid_WebQuest.pdf

http://www.mattawanschools.org/14652062293159703/lib/14652062293159703/ChooseMyPlate_WebQuest_2011.pdf

http://www.zunal.com/webquest.php?w=107898 Note: This webquest could be used as an alternative for some accommodations

Unit ProjectUnit Project

My Plate

04/10/23 65

DrawDraw a a picturepicture, , createcreate a a logo,logo, and and Design your Design your poster!poster!

Create a poster

to summarize the

information

learned in this

unit.

DRAW, DESIGN, CREATEDRAW, DESIGN, CREATE

Be prepared to share!

Example Topics to Choose Example Topics to Choose From:From:How Does My Plate Address dietary restrictions

in general?

How Does My Plate address a specific health concern: Diabetes, Anemia, Pregnancy, Dieting, Vegan, Food Allergies, Gluten-Free Diets, Hypertension, High Cholesterol

Compare and contrast My Plate to other dietary models.

Research a food group and explain it’s importance to healthy living

04/10/23 Property of CTE Joint Venture 67

http://www.readwritethink.org/files/resources/interactives/comic/index.html

Peer TeachingPeer Teaching

Students work in groups to create a lesson on “My Plate” to teach to their peers or a lower level culinary class.

Students create a lesson, activity, and sample scaled down “My Plate” with correct proportions of each food group.

Obtain a Personalized Obtain a Personalized PlanPlanVisit

www.choosemyplate.gov/supertracker Select “Create a Profile” and enter

your age, gender, and activity level to obtain a personalized calorie/food group plan

Use the Supertracker tool to track your food intake and exercise to see how you’re measuring up to your recommendations

ActivityActivityMeal Planning using MyPlateProvide an example of a meal

that includes each major food group in the proper proportions specified by MyPlate◦Breakfast◦Lunch◦Dinner

Prizes for volunteers!

Cooking District Apps: Cooking District Apps: Track Your Diet Track Your Diet

http://cookingdistrict.com/cd/general.nsf/blogbydate/0http://cookingdistrict.com/cd/general.nsf/blogbydate/0DA8FDE7F5B55069852579EA00685E7B?opendocumentDA8FDE7F5B55069852579EA00685E7B?opendocument

Give One, Get One

DairyFruits

Vegetables

Protein Grains

Food Groups:

“ “Choose My Plate” Review:Choose My Plate” Review:

http://www.studystack.com/flashcard-748272

Review with flashcards on Review with flashcards on Quizlet:Quizlet:

http://quizlet.com/9288445/my-plate-flash-cards/

Match the nutrient information or Match the nutrient information or health fact with the correct food health fact with the correct food

group.group.

Be prepared to share.Be prepared to share.76

Activity

Draw a vertical line down the middle of a piece of Draw a vertical line down the middle of a piece of paperpaper

Write 3-5 ideas or answers to the question in the Write 3-5 ideas or answers to the question in the left columnleft column

When time is called rotate and exchange ideasWhen time is called rotate and exchange ideas

Write new ideas gained from your peers in the right Write new ideas gained from your peers in the right columncolumn

Give One-Get OneGive One-Get One

77

My Ideas

Others’ Ideas

Write on Write on your Slatesyour Slates

What is “MyPlate”What information is provided

about healthy living?How does “My Plate” address

exercise?PROPERTY OF PIMA COUNTY JTED, 2010 2

Food Group SortFood Group SortSort the cards or items into groups

Create a label for each group you are

creating

Be prepared to share

Five Food Group Five Food Group StationsStations

1.1. Go to your assigned Food Group Go to your assigned Food Group stationstation

2.2. Discuss the prompt and take notesDiscuss the prompt and take notes3.3. Rotate to the next station when Rotate to the next station when

time is calledtime is called4.4. Return to your seats and be Return to your seats and be

prepared to shareprepared to share

80

Questions?Questions?

Switch partners with someone you were not working with

today.

Tell or teach each other the two most important things you have learned so far about “My

Plate”.

Switch roles and repeat the process.

PROPERTY OF PIMA COUNTY JTED, 2010 82

SourcesSourceswww.choosemyplate.gov2010 Dietary Guidelines for Americanshttp://www.mayoclinic.com/health/food-

and-nutrition/AN01037http://www.hsph.harvard.edu/

nutritionsource/what-should-you-eat/vitamin-e/index.html

http://www.mayoclinic.com/health/cuts-of-beef/MY01387

“Color Me Healthy-Eating for a Rainbow of Benefits,” Schaeffer, Today’s Dietitian, Nov. 2008

http://prezi.com/yk15mtrs6rng/copy-of-my-plate/http://www.slideshare.net/jperelli/my-plate-

presentation-13270200

Teachers- If you would like a copy of the note-taker, or other resources mentioned in this Powerpoint, please email me at Rquattro@pimajted.org.