Transcript Bell Ringer (Day 1)

Nutrition
Day 1 – Food Guide Plate
Definition: The study of what people eat
and of eating habits and how these affect
health status.
Nutrition
• Objectives:
– The students will learn about the Food Guide
Plate.
– The students will understand the different food
groups and the importance of each.
– The students will plan a healthy diet
composed of the different food groups.
• SOL's: 9.1a, 9.1b, 9.1d, 9.1f, 9.2a,9.2b,
9.2c, 9.3c, 9.4a, 9.4b, 9.5a
Why Teach Nutrition?
• Only 2 percent of children meet the Daily Food Guide
Plate recommendations.
• The number of overweight children has nearly doubled
in the last decade. One out of four children is
overweight or at risk for becoming overweight.
• Sixty percent of children ages 5 to 10 have one or
more heart disease risk factors.
• Only 29 percent of children attend daily physical
education classes.
• Type II diabetes, once considered an adult disease, is
becoming more common in overweight children.
Video Clip
Food Guide
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The Food Guide Plate
• This is a guide that tells you how many
servings from each food group are
recommended each day.
• The number of servings recommended for
you depends on your age, sex, size, and
activity level.
• Five Food Groups, Grain, Vegetables,
Fruits, Protein, Dairy
www.myplate.gov
Lets learn about the food groups
Grains
Grains are divided into 2 subgroups, whole grains
and refined grains.
Whole grains contain the entire grain kernel -- the
bran, germ, and endosperm. Examples include:
• whole-wheat flour
• bulgur (cracked wheat)
• oatmeal
• whole cornmeal
• brown rice
• MAKE AT LEAST HALF OF YOUR GRAINS
WHOLE GRAINS.
Grains
Refined grains have been milled, a process that
removes the bran and germ. This is done to give
grains a finer texture and improve their shelf life,
but it also removes dietary fiber, iron, and many
B vitamins. Some examples of refined grain
products are:
• white flour
• degermed cornmeal
• white bread
• white rice
Grain Group
• Grain Group foods are excellent
sources of complex carbohydrates and
add fiber to our diets.
• Complex carbohydrates are an
important source of energy.
• B vitamins (found in whole grain) also
help to keep our blood, skin and
nervous systems healthy.
Grain Group
• Iron, which is an important part of red
blood cells, carries oxygen to all parts of
the body.
• Whole-grain products provide more fiber
than highly-processed grain products.
• Fiber helps promote regular digestion
and may reduce the risk for certain
cancers.
www.myplate.gov
Lets learn about the food groups
Vegetables
• Any vegetable or 100% vegetable juice
counts as a member of the vegetable
group.
• Vegetables may be raw or cooked; fresh,
frozen, canned, or dried/dehydrated; and
may be whole, cut-up, or mashed.
Vegetables
Vegetables are organized into 5 subgroups, based on their
nutrient content. Some commonly eaten vegetables in
each subgroup are:
1.
2.
3.
4.
5.
Dark Green Vegetables (broccoli)
Orange Vegetables (carrots)
Dry Bean and Peas (black beans)
Starch Vegetables (corn, potatoes)
Other Vegetables (artichokes)
www.myplate.gov
Lets learn about the food groups
Fruits
• Any fruit or 100% fruit juice counts as part of the fruit
group. Fruits may be fresh, canned, frozen, or dried, and
may be whole, cut-up, or pureed. Some commonly eaten
fruits are:
Apples, Apricots, Bananas, strawberries, blue berries,
raspberries, grapes, kiwi, lemons, cantaloupe,
honeydew, watermelon, nectarines, oranges, peaches,
pears, plums, tangerines, and 100% fruit juice.
Fruit Group
• Fruits provide vitamin A, vitamin C and fiber.
• Vitamins A and C help night vision, help heal
cuts, and keep skin healthy.
• Fruits are a source of fiber. Fiber helps promote
regular digestion and may reduce the risk for
certain cancers.
• All fruits are naturally low in fat.
• All foods in the Fruit Group have a similar
"nutrient profile". Eat a variety of Fruit Group
foods to get the nutrients you need each day.
www.myplate.gov
Lets learn about the food groups
Dairy Group
• All fluid milk products and many foods made
from milk are considered part of this food group.
• Foods made from milk that retain their calcium
content are part of the group, while foods made
from milk that have little to no calcium, such as
cream cheese, cream, and butter, are not.
• Most milk group choices should be fat-free or
low-fat.
www.myplate.gov
Lets learn about the food groups
Protein Foods Group
• All foods made from meat, poultry, fish, dry
beans or peas, eggs, nuts, and seeds are
considered part of this group. Dry beans and
peas are part of this group as well as the
vegetable group.
• Most meat and poultry choices should be lean or
low-fat. Fish, nuts, and seeds contain healthy
oils, so choose these foods frequently instead of
meat or poultry.
Oils
Oils are fats that are liquid at room temperature, like the vegetable
oils used in cooking. Oils come from many different plants and
from fish. Some common oils are:
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canola oil
corn oil
cottonseed oil
olive oil
safflower oil
soybean oil
sunflower oil
Some oils are used mainly as flavorings, such as walnut oil and
sesame oil. A number of foods are naturally high in oils, like:
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nuts
olives
some fish
avocados
Oils
Solid fats are fats that are solid at room temperature, like
butter and shortening. Solid fats come from many animal
foods and can be made from vegetable oils through a
process called hydrogenation. Some common solid fats
are:
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butter
beef fat (tallow, suet)
chicken fat
pork fat (lard)
stick margarine
shortening
Amounts of trans fat will be required on labels as of 2006.
Class Work #1 – Create a Diet
• Get in a Group of 3
• Think about what you have had to eat in
the past 24 hours.
• List each food and about how much.
– Estimate (ex – breakfast – 1 cup of cereal, ½
cup of milk.
– Don’t forget about the extras (ketchup,
mayonnaise, sugar)
Is Your Diet Healthy?
• Was there something you ate a lot of?
• Did you eat fruits and vegetables? How
many? What kinds?
• Did you have choices with the foods you
ate?
• Could you have made healthier choices?
• Did you have fast food?
Create A Diet
Create a diet for your teacher.
– 24 – Hour period
• Share your diets
• Why did you choose the foods you did?
• Could or should your teacher eat a similar
diet everyday?