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Comprehensive Guide to Dairy, Fruits, and Vegetables in Meal Planning

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This guide covers essential information about dairy, fruits, and vegetables, including serving sizes, nutritional value, and cooking methods. Learn how to select nutritious options, understand common issues like enzymatic browning in fruits, and discover safe cooking temperatures for dairy and beef. We provide tips on meal planning, such as pairing flavors and balancing colors. Perfect for anyone looking to optimize their diet with fresh produce and healthy dairy choices. Essential for teens needing guidance on daily servings!

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Comprehensive Guide to Dairy, Fruits, and Vegetables in Meal Planning

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  1. Dairy Fruits Vegetables Beef Meal Planning & Labels 1pt 1 pt 1 pt 1pt 1 pt 2 pt 2 pt 2pt 2pt 2 pt 3 pt 3 pt 3 pt 3 pt 3 pt 4 pt 4 pt 4pt 4 pt 4pt 5pt 5 pt 5 pt 5 pt 5 pt

  2. 8 oz. glass 1 ½ oz. natural cheese 2 ounces of processed cheese 8 oz. yogurt

  3. What is a serving size of dairy?

  4. Low to medium heat

  5. What temperature is used when cooking dairy products?

  6. Saturated Fats

  7. Which nutrient in dairy products should we try to get as little as possible of?

  8. Scum, scorch and boil-over

  9. What are three common problems that can occur when cooking milk?

  10. Low fat dairy products

  11. What type of dairy product do you purchase when you need to watch your fat intake?

  12. 1 medium sized piece of fruit ½ cup canned or cooked fruit 4 oz. fruit juice

  13. What is a serving size of fruit?

  14. Removes dirt, pesticide residue and exterior germs

  15. What does washing your fruit remove?

  16. Fresh or Frozen

  17. What form of fruit is the most nutritious?

  18. Enzymatic Browning

  19. What causes some fruits to turn brown when they are cut?

  20. Not the kind that rhymes but has a core with seeds wrapped around it

  21. What is a pomme?

  22. 5 Servings a Day

  23. How many servings a day does a teenager need of vegetables?

  24. Fresh or Frozen

  25. What are the most nutritious forms of vegetables?

  26. Dark green leafy vegetables

  27. What type of leafy vegetables will provide the most nutrients?

  28. Vitamins, minerals and lots of antioxidants

  29. What healthy substances do vegetables contain?

  30. Steaming

  31. What method of cooking vegetables is the most nutritious?

  32. 3 oz. cooked 4 oz. uncooked

  33. What is a serving size of beef?

  34. Grilling & rinsing of cooked ground beef

  35. What can be done when cooking to remove the fat content of beef?

  36. E. Coli 0157:H7

  37. What is the food borne illness that can be found in mishandled ground beef?

  38. Choice

  39. What is the grade of beef that consumers generally buy at the grocery store?

  40. Select

  41. What is the grade of beef that is “sale” meat?

  42. Something sweet with something salty

  43. What are examples of the meal planning principle of flavor?

  44. Crunchy celery and soft mashed potatoes

  45. What are examples of the meal planning principle of color?

  46. Low sodium Low fat No trans fat Low sugar Low cholesterol High Protein

  47. How can you determine if a product is “more” nutritious?

  48. Whole Grains

  49. What is the type of grain that is the healthier choice?

  50. Serving sizes

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