Transcript Choose MyPlate

Choose MyPlate:
Selected Consumer Messages
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Teaching Nutrition
Education
California State University,
Fresno Dietetics Department
Presented by:
Lisa Herzig, PhD, RD, CDE
Kelly Geil
Desiray Yeaw
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Rebekah Jones
Let’s Start with a Tip of the Day
• Tip of the Day – Choose nuts as a
snack, on salads, or in main dishes.
Use nuts to replace meat or poultry, not
in addition to these items.
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MyPyramid is now …
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… MyPlate
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MY Plate ICON
• MyPlate is part of a larger communications
initiative based on 2010 Dietary Guidelines
for Americans to help consumers make better
food choices.
• MyPlate is designed to remind Americans to
eat healthfully; it is not intended to change
consumer behavior alone.
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• MyPlate illustrates the five food groups using
a familiar mealtime visual, a place setting.
MyPlate update
MyPlate
calls the
former
MyPyramid
“Meat &
Beans
Group” the
“Protein
Group”
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MyPlate update
MyPlate
calls the
former
MyPyramid
“Milk
Group” the
“Dairy
Group”
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Choose MyPlate “Menu” of
Selected Consumer Messages
1. Balancing
calories
2. Foods to
increase
3. Foods to
reduce
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Choose MyPlate “Menu”
Balancing
calories
– Enjoy your
food, but eat
less
– Avoid
oversized
portions
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Food is to be enjoyed!
“Food is not
nutritious until
its eaten.”
~ Smarter
Lunchrooms 2011
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Enjoy — but eat less!
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Enjoy — but eat less!
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Eat until “satisfied,” not “full”
“Your
stomach
shouldn’t
be a waist
(waste)
basket.”
~ Author Unknown
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20 minutes
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It takes
about 20
minutes for
stomach to
tell your
brain
you’re full
Downsize portion size
The
bigger the
portion,
the more
people
tend to
eat
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“You better cut
the pizza in
four pieces,
because I’m
not hungry
enough to eat
six.”
~Yogi Berra
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Photo courtesy of National Cancer Institute
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Limit
foods
high in
sodium,
added
sugars,
and
refined
grains
Photo courtesy of National Cancer Institute
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Eat
more
nutrientdense
foods
Another
name for
“nutrientdense”
foods is
“nutrientrich”
foods
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Nutrient-dense vs.
not nutrient-dense
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Nutrient-dense vs.
not nutrient-dense
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Nutrient-dense vs.
not nutrient-dense
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Nutrient-dense foods and
beverages include ALL:
Vegetables/fruits
Whole grains
Seafood
Eggs
Dry beans/peas
Unsalted nuts/seeds
Fat-free/low-fat milk/milk products
Lean meats/poultry
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Nutrition Facts Label doesn’t separate
“added” & “naturally occurring” sugars
“Added” sugars are
sugars and syrups
added to foods or
beverages during
preparation or
processing
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1 teaspoon sugar =
about 4g of added
and/or naturally
occurring sugar
Other sugars
occur “naturally”
in foods like
milk, fruit, and
some vegetables
– they aren’t the
“added sugars”
that are the
concern
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Can you guess: Which food
has ADDED sugar according
to the ingredient list?
A. INGREDIENTS: cultured pasteurized
grade A nonfat milk, whey protein
concentrate, pectin ...
B. INGREDIENTS: cultured grade A
reduced fat milk, apples, high-fructose
corn syrup, cinnamon, nutmeg, natural
flavors, pectin ...
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Can you guess: Which food
has ADDED sugar according
to the ingredient list?
A. INGREDIENTS: cultured pasteurized
grade A nonfat milk, whey protein
concentrate, pectin ...
B. INGREDIENTS: cultured grade A
reduced fat milk, apples, high-fructose
corn syrup, cinnamon, nutmeg, natural
flavors, pectin ...
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Physical activity and diet important
regardless of weight!
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“My idea of
exercise is
a good
brisk sit.”
~ Phyllis Diller
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Can you guess: How much
WEEKLY physical activity should
adults (age 18 and over) do for
substantial health benefits?
A. 2 hours and 30 minutes of moderateintensive activity (i.e. 30 minutes, 5
times/week)
B. 1 hour and 15 minutes of vigorousintensity activity (i.e. 15 minutes, 5
times/week)
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C. Either A or B
Can you guess: How much
WEEKLY physical activity should
adults (age 18 and over) do for
substantial health benefits?
A. 2 hours and 30 minutes of moderateintensive activity (i.e. 30 minutes, 5
times/week)
B. 1 hour and 15 minutes of vigorousintensity activity (i.e. 15 minutes, 5
times/week)
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C. Either A or B
Moderate
aerobic
activity
increases
breathing
and heart
rate
somewhat
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Vigorous
aerobic
activity
greatly
increases
heart rate
and
breathing
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Limit screen time or
watch and workout
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Short on time?
Get
active
10
minutes
3
times
a day
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You can live as
if there’s no
tomorrow ...
… but,
tomorrow
will probably
come …
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“If I’d
known I
was going
to live so
long, I’d
have taken
better care
of myself.”
~Leon Eldred
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Choose MyPlate “Menu”
Foods to
increase
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– Make half your
plate fruits and
vegetables
– Make at least
half your grains
whole grains
– Switch to fat-free
or low-fat (1%)
milk
Fill half your plate with
fruits & veggies
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Pick a variety of vegetables from
each vegetable subgroup
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Did you know: The vegetable
subgroup of “beans and peas
(legumes)” includes ...
… all cooked
beans and
peas, for
example:
• Kidney
beans
• Lentils
• Chickpeas
• Pinto beans
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The “beans and peas (legumes)”
subgroup does NOT include ...
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Green peas
Green beans
Can you guess: What type of
food are “beans and peas
(legumes)” considered?
A. Vegetable
B. Protein
C. Both A and B
D. Neither A or B
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Can you guess: What type of
food are “beans and peas
(legumes)” considered?
A. Vegetable
B. Protein
C. Both A and B
D. Neither A or B
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At least half
your grains
should be
whole grains
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Bran
Whole
grains
contain the
entire grain
seed or
“kernel”
Endosperm
Germ
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Partially whole grain
products providing
half or more whole
grains per ounceequivalent serving
have at least either:
– 51% of total
weight as whole
grains OR
– 8g of whole grains
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3 ways to eat half whole grains
3 oz. 100% whole grains & 3 oz. refinedgrain products
2 oz. 100% whole grains, 2 oz. partly wholegrain products, & 2 oz. refined grain products
6 oz. partly whole-grain products
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Can you guess: Which bread
is highest in WHOLE grains?
A. INGREDIENTS: wheat flour,
water, high fructose corn syrup,
molasses, wheat, bran ...
B. INGREDIENTS: whole wheat
flour, water, brown sugar ...
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Can you guess: Which bread
is highest in WHOLE grains?
A. INGREDIENTS: wheat flour,
water, high fructose corn syrup,
molasses, wheat, bran ...
B. INGREDIENTS: whole wheat
flour, water, brown sugar ...
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Switching to fat-free or low-fat (1%)
milk makes a difference!
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Whole
165
2%
125
1%
100
Fat-free
85
calories
Calories
saved
calories
calories
calories
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65
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Can you guess: Which is
more nutrient-dense?
A. Fat-free and low fat (1%) milk
B. Whole milk
C. They are equally nutrient-dense
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Can you guess: Which is
more nutrient-dense?
A. Fat-free and low fat (1%) milk
B. Whole milk
C. They are equally nutrient-dense
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Choose MyPlate “Menu”
Foods to reduce
– Compare sodium
in foods like soup,
bread, and frozen
meals ― and
choose the foods
with lower numbers
– Drink water instead
of sugary drinks
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Can you guess: People ages
2 and older should reduce daily
sodium intake to less than …
A. 2,300 mg or 1,500 mg, depending on
age/other individual characteristics
B. 2,300 mg or 3,000 mg, depending on
age/other individual characteristics
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Can you guess: People ages
2 and older should reduce daily
sodium intake to less than …
A. 2,300 mg or 1,500 mg, depending on
age/other individual characteristics
B. 2,300 mg or 3,000 mg, depending on
age/other individual characteristics
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Groups reduced to 1,500 mg
 African Americans
ages 2+
 Adults ages 51+
 People ages 2+
with high blood
pressure, diabetes,
or chronic kidney
disease
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Can you guess: How much
sodium is in a teaspoon of salt?
A. 1,300 mg
B. 2,300 mg
C. 3,300 mg
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Can you guess: How much
sodium is in a teaspoon of salt?
A. 1,300 mg
B. 2,300 mg
C. 3,300 mg
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Can you guess: How much
sodium is in 1 cup of this food?
A. 30 mg
B. 250 mg
C. 470 mg
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Can you guess: How much
sodium is in 1 cup of this food?
A. 30 mg
B. 250 mg
C. 470 mg
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Easy ways to reduce sodium
 Check labels
 Avoid adding salt (an
exception may be when
baking yeast breads)
 Eat fresh foods, frozen
veggies
 Request salt be left off
when eating out
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 Use other seasonings
Reduce sugar-sweetened
beverage intake:
 Drink fewer sugarsweetened beverages
 Consume smaller
portions
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 Substitute water,
unsweetened coffee
and tea, and other
beverages with few or
no calories
Remember …
A variety of foods, in
moderation, can fit into a
healthy eating pattern if
nutrient needs have
been met without
exceeding calorie limits.
Regular physical activity
helps maintain calorie
balance.
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Consumer Resources
• Let’s Eat for the Health of It
• The 2010 Dietary Guidelines brochure
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• This brochure contains practical strategies
to make healthy food choices. The
Brochure highlights themes from the
Guidelines such as Balancing Calories,
Foods to Reduce, and Foods to Increase.
This resource is available online as a PDF
and print copies will be available in the
near future.
Resources
Dietary Guidelines for Americans, 2010
http://www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm
ChooseMyPlate
http://ChooseMyPlate.gov
Selected Messages for Consumers
http://www.cnpp.usda.gov/Publications/DietaryGuideline/2010/PolicyDoc/SelectedMessages.pdf
http://food.unl.edu/web/fnh/choose-myplatepowerpoint
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Teaching Nutrition Education
Resources
• Choose My Plate-http://www.choosemyplate.gov/
• Nourish interactivehttp://www.nourishinteractive.com/
• USDA Food and Nutrition Information Centerhttp://fnic.nal.usda.gov/nal_display/index.php?inf
o_center=4&tax_level=1
• Let’s Move-http://www.letsmove.gov/
• Fuel up to Play-http://school.fueluptoplay60.com
• Dairy Council Tips68
http://www.dairycouncilofca.org
THE END
…“Those who think they have no time for
healthy eating, will sooner or later have
to find time for illness.” – Edward Stanley
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Questions?
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