Transcript MyPlate for Educators

Network For a
Healthy
California—LAUSD
MyPlate for Educators
Our Funder
This material was produced by the California
Department of Public Health’s Network for a
Healthy California with funding from USDA
SNAP, known in California as CalFresh (formerly
Food Stamps). These institutions are equal
opportunity providers and employers. CalFresh
provides assistance to low-income households
and can help buy nutritious foods for better
health. For CalFresh information, call 1-877-8473663. For important nutrition information, visit
www.cachampionsforchange.net.
Network Goals
1. Eat more fruits and vegetables.
2. Increase Physical Activity.
3. Decrease sugary beverages and
increase healthy beverage
consumption, mainly water.
Why Teach
Nutrition?
Healthy Children Make Better
Learners!
• Increased concentration
• Improved math, reading,
and writing test scores
• Reduced susceptibility
to stress
• Reduced disruptive
behaviors
• Fewer absences due to
illness
Obesity
Concerns
Obesity raises
concerns because of
the implications for
the health of
Americans.
Obesity increases the
risk of many
diseases and health
conditions.
MyPlate
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MyPlate
www.choosemyplate.gov
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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20 minutes
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It takes
about 20
minutes for
your
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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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
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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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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Recommendation
Vegetables
2 ½ cups/day
Fruits
2 cups/day
(Based on a 2,000 calorie diet)
Amounts may vary depending on age.
Link to Network Contracted Services
• Reinforce fruit and vegetable needs
• Encourage students to ask parents to
include more fruit and veggies at home
and for snacks
MyPlate
Daily Vegetable Recommendations
Children 2-3 years old
4-8 years old
1 cup
1½ cups
Girls
9-13 years old
14-18 years old
2 cups
2½ cups
Boys
9-13 years old
14-18 years old
2½ cups
3 cups
MyPlate
Daily Fruit Recommendations
Children
2-3 years old
4-8 years old
1 cup
1 to 1 ½ cups
Girls
9-13 years old 1 ½ cups
14-18 years old 1 ½ cups
Boys
9-13 years old 1 ½ cups
14-18 years old 2 cups
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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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
80
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: 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: People ages
2 and older should reduce daily
sodium intake to less than …
2,300 mg or 1,500 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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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
Link to California
Language Arts and English
Language Development
Content Standards
Literature Links
- Suggested Books
Taste Testing
- Sensory chart/ Bubble map
Student Sleuths
- Compare Nutrition Facts labels
Cooking in the classroom
- Flow maps Ex: Grapefruit Salsa
for 100% grapefruit juice and
another juice drink. (Hint: Use
similar serving sizes.) Describe the
nutrient differences. Make a list of
the ingredients in both. Do an
activity to demonstrate the
difference in teaspoons of added
sugar for a juice drink.
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Sample Thinking Maps
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Link to California Math
Content Standards
Cooking in the classroom
– Recipe calculation Ex: Avo Salsa
– How much do I need?
• Measurements – MyPlate
Recommendations
– Taste Testing
• Graphing – Opinion Chart
Link to California Math
Content Standards
Nutrition Facts
- Using the label
- Determine serving size
- Compute total calories
- Learning units of
measurement
Using HOTM “Home Grown Facts” for Graphing
Squash Production
California
FLA
MI
GA
Others
35
30
25
20
15
10
5
0
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Physical activity and diet are
important regardless of weight!
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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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Short on time?
Get
active
10
minutes
3
times
a day
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Physical Activity
Recommendations
• Kids need 60 minutes daily
• Adults need 30 minutes daily
FOOD SAFETY
• Review the HOTM Newsletter
and plan how to use the
produce in your classroom.
• Plan to use produce within 24
hours. Cafeteria personnel
cannot store produce.
• Upon receipt of produce, open
the box and check the produce.
Have participants notify their
Lead Teacher immediately of
any problems.
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When cooking in the Classroom….
• Model / Practice Personal
Hygiene:
–Wash hands
–Restrain hair
–Wear protective covering,
such as an apron
When cooking in the Classroom….
Food Preparation:
–Wash produce
–Before and after: wash food
prep area/utensils
–Prior knowledge / skill set
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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