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11 th 12 th grade nutrition class mickey gill n.
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11 th -12 th grade Nutrition class Mickey Gill

11 th -12 th grade Nutrition class Mickey Gill

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11 th -12 th grade Nutrition class Mickey Gill

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  1. Evolution of the Food Guide Pyramid 11th-12th grade Nutrition class Mickey Gill

  2. 5 Components of a Nutritious Diet Food provides all essential nutrients Eat different foods from each group Not emphasizing one group over another Only consumes calories (energy) needed No excess fat, salt, or sugar

  3. Original Food Guide Pyramid Original food guide pyramid • Provided Balance and Moderation for Nutritious Diet • (2 out of 5 Components)

  4. Carbs (bread, rice, cereal, & pasta) • Servings: 6-11 • Serving Sizes: • Cooked cereal= ½ cup • Cold cereal= ½-1 cup • Rice/Pasta= ½ cup • Bread= 1 slice • Bagels, muffins, rolls= ½ slice

  5. vegetables I eat my vegetables! • Servings: 3-5 • Serving Sizes: • Leafy Vegetables= 1 cup • All other Vegetables= ½ cup • Vegetable juice= ¾ cup

  6. fruits • Servings: 2-4 • Serving Sizes: • All Fruits= ½ cup or (medium sized) • Medium sized fruit= regular sized light bulb • Fruit juice= ¾ cup

  7. Dairy (milk, yogurt, & cheese) • Servings: 2-3 • Serving Sizes: • Milk/Yogurt= 1 cup • Cheese= 1-2 ounces • 1½ ounces cheese= 9-volt battery

  8. Protein (meat, poultry, fish, beans, eggs, & nuts) • Servings: 2-3 • Serving Sizes: • Meat, Poultry, Fish= 2-3 ounces • 2-3 ounces of meat= deck of cards • Beans/nuts= ½ cup • Eggs= 1 large egg

  9. Fats, oils, & sweets • Servings: Use Sparingly • Serving Sizes: • Butter, Margarine, Oil= 1 teaspoon • Mayo/Salad Dressing= 1 tablespoon

  10. MyPyramid • AddedAdequacy and Variety for Nutritious Diet • (4 out of 5 Components) • Recommended Physical Activity with the Stairs

  11. Carbs (bread, rice, cereal, & pasta) • Servings: 6 • 3 servings should be Whole Grain

  12. vegetables • Servings: 3-5 • Eat vegetables with different colors

  13. fruits • Servings: 2-4 • Only 1 serving should be juice Only drink ONE of me as a serving! Eat more Fruit!!!

  14. Dairy (milk, yogurt, & cheese) • Servings: 2-3 • Switch to Low fat or Skim

  15. Protein (meat, poultry, fish, beans, eggs, & nuts) • Servings: 3-4 • Only 1 serving from red meat Less Red Meat!!!!!

  16. Fats, oils, & sweets • Use very little or None at all! You don’t really need me!!!

  17. MyPlate • Added Calorie Controlfor Nutritious Diet • (All the Components!) Click to go to Website!

  18. About the Myplate • Familiar visual of Dinner Time • Meant to Control Calories better • Emphasizing more Vegetables and Fruits • Less Carbs • Very minimal Fats, Oils, Sweets

  19. What to do with your plate • Half of Plate= Vegetables and Fruits • Other Half= Carbs and Protein • Small Portions! • Glass of Low fat or Skim Milk

  20. Introducing MyPlate Click to watch MyPlate Video!

  21. References • Sizer& Whitnety (2011). Nutrition: Concepts & Controversies. Belmont, CA: Wadsworth, Cengage Learning • USDA (Revised 2012). Getting Started with MyPlate. • Retrieved from http://www.choosemyplate.gov/downloads/GettingStartedWithMyPlate.pdf