Transcript NutritionEquivalent Measures - Central Columbia School District

Units 1, 2, & 3
Equivalent Measures, Food Safety, Nutrition
UNITKITCHEN
1
MANAGEMENT
Proper handling of oneself
and equipment related to food
preparation conserves time,
energy, & supplies while putting
out a good product for
consumption.
UNIT
1
KITCHEN MANAGEMENT
What must I know about
know about cooking
terminology, tools,
measuring, and basic
preparation, to function &
survive common kitchen
tasks!
UNIT 1
VOCABULARY
• Sanitation
The creation & maintenance of
conditions favorable to good health.
OVERVIEW ~ Proper Dishwashing & use of Food Disposal
Tools of the Trade
Abbreviations of Measurement
Gallon
Quart
Pint
Cup
Ounces
Pound
Tablespoon
gal.
qt.
pt.
c.
oz.
lb.
T. or Tbsp.
Teaspoon
t. or tsp.
CC CC
PP
PP
PP
PP
CC CC
CC CC
CC CC
5 1/3 T. = 1/3 c.
? T. = 1 c.
…or think of it this way:
“since 8 oz. = 1 c.,
16 oz. = 2 c., or 1 oz. = ½ T.”
MEASURING ACTIVITY
1. Work with your group members to complete the handout.
2. You will need to use the measuring equipment provided, water, and your handout
of notes titled, “BASIC PRINCIPLES, CHAPTER 1”
3. It is essential that this handout is done with accuracy, especially since it will
become a source to study from.
4. There is more than one way to find your answers!
5. You will need to use the box of baker’s chocolate to convert a square (sq.) into
ounces (oz.)
6. All equipment must be dried thoroughly and returned to the tray.
7. All sinks must be dried thoroughly.
8. If you used a towel, you may put it in the ‘dirty’ laundry basket.
9. When you have completed the activity, return to your seats.
EARLY FINISHERS:
Check over your answers… and quiz each other!
Work hard to begin memorizing what you don’t already know.
Measuring & Equivalencies QUIZ:
Date: ____________… study, study, study.
Summarizing
How will you measure ¾ c. when there is no cup labeled “3/4” ?
How many cups are in one stick of butter?
What was most helpful and confusing learning equivalent measures?
Kitchen Management = Safety & Efficiency
• Efficiency can be maximized when common equipment is near the work space.
• Efficiency can be maximized when items are put back in the right place all the
time.
• Efficiency can be maximized when the cook plans ahead thoroughly… HOW???
Kitchen Equipment:
*Some equipment is very versatile, while other equipment has a specific use.
Examples???
BLOOMSBURG FAIR
• FOOD ENTRIES
• CUPCAKE WARS
• EDUCATIONAL BUILDING
• PRIZE $, RIBBONS
• JUDGING
Types of Cookies
Bar Cookies are prepared by putting the dough in a rectangular pan. They are baked
and then cut into squares. Most drop cookie recipes can be converted to this type of
cookie. These are the easiest cookies to make, because several batches are baked at
For the purpose of your final exam:
once.
Molded Cookies dough is formed by the hands into shapes such as: wreaths,
Cookies hardly need any bake time at all since
crescents, canes, or balls. Balls are sometimes flattened with the bottom of a glass.
they’re very small, therefore…
Recipe: Peanut Butter Cookies.
1)Always
keepare
cookies
uniform
in size
or else
Refrigerator or Icebox
Cookies
prepared
by shaping
the dough
intothe
long rolls
and then refrigerating
them.cookies
Once cold,
thebe
dough
can beby
sliced
baked.
smaller
will
burned
the and
time
the This is a
great prepare-ahead-of-time dough because it can also be frozen. Recipe: Espresso
larger cookies are done.
Chocolate Chip Shortbread.
2)Transfer cookies to a cooling rack right away,
Rolled Cookies take a little more preparation. With a rolling pin, chilled dough is
sinceisthey’ll
continue
cooking
onpastry
the hot
cookie
rolled out. The dough
cut into shapes
by using
a knife,
wheel
or cookie
cutter. Recipe: Sugar Cookies.
sheet
3)ALWAYS
setpressing
oven time
& pay
closea attention
Pressed Cookies
are made by
the dough
through
cookie presstoor pastry
tube to form different shapes.
Recipe: Lemon
the cookies…
way toSpritz
easyCookies
to burn these
Drop cookies are the easiest individual cookies
to make. Balls of dough are
babies!!!
dropped from a spoon onto a cookie sheet. Recipes: Coffee Nut Drop Cookies
from Juan Valdez and Golden Chocolate Treasure Cookies.
You can make cupcakes at home, and enter in Bloom Fair:
automatically will receive 2 free tickets for participation!
•ONLY OPEN TO STUDENTS ENROLLED IN FCS CLASSES.
•Tell Mrs. Kerstetter if you plan to participate by Wedn., Sept. 18th.
•Judged on appearance, taste, originality
•Send 4 cupcakes on disposable plates/trays/containers
•NO BOX MIXES
•Must be shelf-stable (requires no refrigeration)
•MUST INCLUDE computer printed RECIPE FOR BATTER & FROSTING
•NO fee to enter, No entry forms required
•Drop off at educational building between 9am – 4pm on Tuesday, Sept. 24th
•You will be asked to provide your name, school, & FCS teacher’s name
•You can stay to watch judging at 5pm or not.
•Winning entries will be awarded prizes; prizes are delivered through FCS teacher.
BASIC NUTRITION
UNIT 2
Following dietary guidelines
and general healthful eating
habits is conducive to long
term health & wellness.
BASIC NUTRITION
UNIT 2
How can people
maximize potential
wellness through
balanced nutrition?
• Iron
• Calcium
• Phosphorus
• Sodium
• Iodine
• Saturated
• Unsaturated
MINERALS
• Water soluble
• Sugars
• Starches
• Fiber
• Amino acids
• Complete
• Incomplete
CARBOHYDRATES
A chemical compound that serves
as a building block of proteins
PROTE
IN
• Calorie
FATS
• Fat soluble
VITAMINS
VOCABULARY
UNIT 2
The unit used to measure the energy value of foods.
• Nutrient
A chemical substance that helps maintain the body.
• Malnutrition
A deficient state of the body, caused by a lack of nutrition
• Nutrition
The study of how the body uses the nutrients
in foods.
• My Very Fat Cat Produces Waste
You have
2
– 3 min. & everyone will be asked to
• My Very Fat Porcupine Catches Wizzbies
share
their
individual
• Vivian
Makes
Fat Plasticanswers:
Cats Walk
• View My Fast Pink Car Wagon
• Very Many Fat Pink Cats Whine
• Very many foolish people can t walk
• Purple Manly Chickens Walk Very Fast
(Vitamins, Minerals,
Protein,
Carbohydrates,
• Fats,
Very Many
People
Want Furry Cats Water)
• Patty Makes Cakes with Vanilla Frosting
• Very Many Families Play Cards Wildly
• Please Find More Cool Places with Vanilla
Examples:• Vickey’s Monkey Found Carl’s Pink Wheelbarrow
• Fire May Push Vanilla Carelessly Wayward
• Very Many Fat People Can Watermelon
• Very Many Families Constantly Play in Water
• Fat Wombats Can Practice Visualizing Mimes
• Most Whacky Families Can’t Produce Videos
• Vicious Water Falls Continuously Produce Mud
• Fish Probably Can’t Walk Very Much
• Most Weird Farmers Can’t Produce Vinyl
• My Cat Feeds Penguins With Vanilla
• Vanilla Custard Fixed With Peanut Marshmallow
• Fat Pigs Chase Very Whacky Monsters
• Pink Fish Consume Very weird marshmallows
• Vitamins make freaky people crazy wild
Create your own pneumonic device to remember the six
essential nutrients:
Bell Ringer… prepare yourself to answer all
and any of the following.
• Use your pneumonic device from last week to recall the 6 essential
nutrients.
• Be able to explain why we colored some droplets yellow and some blue
• Recall which 3 essential nutrients have calories/provide energy
• Recall which 3 essential nutrients do not have calories/provide energy.
• What type of nutrients are thiamine, riboflavin, and niacin?
NUTRIENT
FUNCTION
PROTEIN
Build & repair
body cells
CARBS
Carry nutrients,
energy, keep warm
FAT
VITAMIN A
Energy, stores fat soluble
vitamins, cushion organs,
insulate, add flavor
Keep eyes in good condition,
helps eyes adjust to light,
health skin
THIAMIN
appetite, digestion, waste
elimination, memory
NIACIN
digestion, healthy nervous
system; prevent pellagra
RIBOFLAVIN
skin, hair, eyes, repro.
system, helps body use p,f,c
for energy
VITAMIN C
Normal growth, develop
bones, teeth, gums,
prevent infection & scurvy
SOURCES
Meat, fish, poultry, eggs,
dried beans, nuts, peas
Sugars – fruit, cakes, pies, candy
Fiber – potatoes
Starches – pasta, breads, cereals
Butter, margarine, salad oil,
shortening, fat in meats
Dark green & deep yellow veg., pumpkin,
liver, potatoes, spinach, broccoli, carrot,
sweet pot., red/orange peppers
Pork, lean meats, fish,
liver, bread
Liver, pork, milk, egg yolk, dry beans, whole
grain breads, cereals, yeast, p. butter,
potatoes, peas, bread
Milk, cheese, liver, kidneys, heart,
eggs, green leafy veg, enriched grains,
yeast
Citrus, tomatoes, cantaloupe,
strawberries, brussel sprouts,
broccoli, cabbage, peppers
NUTRIENT
VITAMIN D
VITAMIN E
VITAMIN K
IRON
FUNCTION
Strong bones & teeth,
prevent rickets, helps body
use calcium & phosphorus
Slows aging process,
digests fat, healing
Promotes normal
clotting of blood
Builds hemoglobin
(carry O2)
CALCIUM
SOURCES
Fortified milk, Sun, fish liver oils,
egg yolk, liver, salmon, tuna
Green leafy vegetables, nuts, whole
grain, oils, cereals, milk, liver
Liver, green leafy veg., cauliflower, oil,
tomatoes, wh.grain, egg yolk, soybeans
Liver, variety meats, egg yolk, lean
meats, yeast, raisins, molasses, green
leafy, dried fruit & beans, peas, nuts
Strong bones & teeth,
works with phosphorus
Milk, milk products, green
leafy, molasses, legumes
PHOS-PHORUS
Helps calcium build
bones & teeth
Milk, ice cream, cheese, meat, poultry,
wh. grain cereals, beans, peas, nuts, fish
IODINE
Helps thyroid gland to
function properly
Salt water fish, iodized salt
NUTRIENT
PROTEIN
CARBS
FAT
VITAMIN A
FUNCTION
Build & repair body cells
Carry nutrients, energy, keep
warm
Energy, stores fat soluble vitamins,
cushion organs, insulate, add
flavor
Keep
eyes in good condition, helps eyes
adjust to light, health skin
SOURCES
Meat, fish, poultry, eggs, dried beans, nuts, peas
Sugars – cakes, pies, candy Fiber – potatoes
Starches – pasta, breads, cereals
Butter, margarine, salad oil, shortening, fat in
meats
Dark green & deep yellow veg., pumpkin, liver, potatoes,
spinach, broccoli, carrot, sweet pot.
THIAMIN,
appetite, digestion, waste elimination, memory
NIACIN
digestion, healthy nervous system;
prevent pellagra
RIBOFLAVIN
skin, hair, eyes, repro. system, helps body
use p,f,c for energy
Milk, cheese, liver, kidneys, heart, eggs, green leafy veg,
enriched grains, yeast
VITAMIN C
Normal growth, develop bones, teeth, gums,
prevent infection & scurvy
VITAMIN D
Strong bones & teeth, prevent rickets, helps
body use calcium & phosphorus
Citrus, tomatoes, cantaloupe, strawberries,
brussel sprouts, broccoli, cabbage, peppers
Fortified milk, Sun, fish liver oils, egg yolk,
liver, salmon, tuna
VITAMIN E
VITAMIN K
IRON
CALCIUM
PHOSPHORUS
IODINE
Slows aging process, digests fat, healing
Promotes normal clotting of blood
Builds hemoglobin
(carry
O2)
Strong bones & teeth, works with phosphorus
Helps calcium build bones & teeth
Helps thyroid gland to function properly
Pork, lean meats, fish, liver, bread
Liver, pork, milk, egg yolk, dry beans, whole grain
breads, cereals, yeast, p. butter, potatoes, peas, bread
Green leafy vegetables, nuts, whole
grain, oils, cereals, milk, liver
Liver, green leafy veg., cauliflower, oil, tomatoes,
wh.grain, egg yolk, soybeans
Liver, variety meats, egg yolk, lean meats, yeast, raisins,
molasses, green leafy, dried fruit & beans, peas, nuts
Milk, milk products, green leafy, molasses, legumes
Milk, ice cream, cheese, meat, poultry, whole grain
cereals, beans, peas, nuts, fish
Salt water fish, iodized salt
• Pellagra is a niacin deficiency disease. Italian word
meaning ‘sour skin.’
The 4 D’s:
dermatitis
diarrhea
dementia
death
Extreme Goiter ~ lack of Iodine
(Thyroid gland is located in the neck.)
RICKETS ~ lack
of vitamin D:
soft, weakend ,
mishapened
bones.
Scurvy…. The pirate’s disease
What
Vitamin
prevents
C
scurvy?
What do people mean when they say they
have a high or low metabolism?
What is metabolism?
It is the complex chemical and physical processes involved in your body
that must happen in life: growth, repair, digestion, hormone production,
producing red blood cells, circulation, respiration, filtering blood, brain
function, etc.
What is basal metabolism?
You
need this
in written
in your
notebook
.
Basal metabolism is the
energy required to carry
on your life processes
when your body is at rest.
60% water.
The average person is _______
4 glasses of water per
Most humans require at least ____
day.
water digestion, elimination, regulating
Without ____________
body temp., & regulating chemical processes could not
happen.
Handout: “Nutrition: The Individual”
1.
List the six basic nutrients.
proteins, fats, carbs, water, minerals, vitamins
2.
Write the sentence that provides reminders of the first letter of each nutrient.
3.
The energy required to carry on your life processes when your body is at rest is called
Basal metabolism
_____________________.
4.
What are the four functions that fats serve?
a.
b.
Insulate (keep warm)
Provide energy
c.
d.
Protect (cushion)
Store Fat-soluble vitamins (ADEK)
5.
Carbohydrates are a major source of energy.
__________________
6.
glucose a sugar used by our cells.
The body uses carbohydrates to manufacture __________,
7.
Protein is composed of amino acids that are used build and repair muscle tissue.
___________
8.
8 are essential for an adult’s diet.
There are 22 amino acids, but only ___
Handout: “Nutrition: The Individual” – (cont.)
Water
9. _____________ is used to aid digestion, carry off wastes, and regulate body temperature and chemical processes.
60
10._______% of the human body is composed of water.
4
11.Most humans require at least _____ glasses of water per day. (tall glasses)
vita
12.The word ‘vitamin is derived from the term “ _______,” which means life.
energy
13.Vitamins help the body to convert food into __________.
minerals
14.Inorganic elements which are scratched from the earth’s surface are called ______________.
15. List five examples of the answer for number 14 above.
a. chlorine b.
iron
potassium
phosphorus
c. calcium
d.
e.
fluorine zinc iodine sodium magnesium maganese
Iron
16._______ is a mineral which helps the blood carry oxygen.
calcium
17.Without _______________your bones could not grow and heal.
Recommended Dietary Allowance
18. R.D.A. stands for ________________________________________.
Handout: “Nutrition: The Individual” – (cont.)
19. What are the six groups of food represented in the USDA Food Pyramid?
a. Fats/sweets
1. Make careful choices
b. Dairy
2. 3 c.
c. Meat/fish/poultry
3. 5 ½ oz. (2 – 3 servings)
d.
Fruits
4. 2 c.
e.
Vegetables
5. 2 ½ c.
f.
Grains
6 oz.
6.
20.How many servings should the average teen-ager
have of each group?
21.The measurement of the heat or energy produced when food is burned in your body is called a
______________.
Calorie
(joule on word find)
22. T or F People who are overweight often encourage their children to overeat or to eat too much sugar &
starch.
23.T or F Diets based on eating one kind of food are very appealing and perfectly safe.
24.T or F It’s perfectly possible to lose weight on a well balanced diet which includes all of the foods in the food
pyramid.
25. List three examples of carbohydrates:
a.
Sugars
b. starches
c.
fiber
3 -2 1
• 3 major nutrients that provide
energy (have calories)
• 2 fat soluble vitamins & sources
where you can obtain them
• 1 food group & the recommended
serving size.
WWW.CHOOSEMYPLATE.GOV
Healthy Nutrition Guidelines
Directions:
1.Label each section of MyPlate as seen at
2.www.choosemyplate.gov
3.Write down serving sizes for each section based on
your age & gender. (5 pts.)
4.Write down two different food items for each category.
(10 pts.)
5.Using colored pencils, color the sections of MyPlate as
seen on the website. (5pts.)
6.Answer the questions below. (2pts. Each)
FRUIT & VEGETABLES
7. What fraction of your plate should be
comprised of fruits and vegetables? _____
8.How many cups of fruit is one 8” banana”? ___
9.Why does ¼ c of raisins count as a ½ c serving?
GRAINS
10. Grains are being divided into two subgroups which are
11. ________________ & ___________________.
12. We should make _____ or grain servings whole grains.
13. Popcorn is a whole grain. How many cups = a one ounce serving? _____
PROTEINS
14. Read the link, ‘Beans and Peas are Unique Foods.’ Why are they unique?
15. Name 2 serving sizes of a protein food that count as one ounce of protein:
16. Name a lean source of protein ____________, a more fattening source of
protein_____________.
DAIRY
17. Intake of dairy foods is linked to reducing chances of which bone disease?
______________
18. One cup of milk = ____oz. of hard cheese
FATS/OILS
19. How are fats & oils different from
each other?
20. My allowance of fats/oils is
_________
21. Two foods that I get oils from are:
22. Two foods that I get fats from are:
BELL
RINGER
The most concentrated
source of energy is
found in ______.
Our biggest source of energy
is from ________________.
Malnutrition A deficient state of the
body caused by the lack of nourishment!
a
Nutrient A chemical substance
that helps maintain the body.
Nutrition The study of how the
body uses the nutrients in foods
UNIT
2
food guide pyramid
The food guide
pyramid was designed
by the USDA to help
promote healthy dietary
decisions.
UNIT
2
Food Guide Pyramid
What are the
portion & serving
recommendations of
food groups, and why is
it important to me?
UNIT
3
FOOD SAFETY
The causes of food borne illness can
be minimized or prevented to avoid
symptoms which could lead to long
term health problems or even death.
UNIT
3
FOOD SAFETY
What can be done
to prevent food
borne illness?
• Bacteria
VOCABULARY
UNIT 3
Single-celled or non-cellular microorganisms that live almost everywhere.
• Pathogen
Better known as a germ, such as a virus, bacterium, prion,
or fungus that causes disease in its host.
• Cross contamination
The transfer of harmful bacteria from one food to another food.
• Salmonella
A type of bacteria that causes food borne illness,
associated with raw eggs & poultry
• Staphylococcus
A type of bacteria that causes food borne illness (nose, throat, open wounds)
• Clostridia perfringens
A type of bacteria that causes food borne illness (proteins)
• Clostridia bulina
A type of bacteria that causes food borne illness
• Botulism
The MOST DEADLY form of food borne illness (home canning)
• Trichinosis
An instestinal illness caused by eating infected, undercooked pork.
FOOD SAFETY ~ Notes
1. What are the symptoms of food poisoning?
• a
• b
• c
abdom. cramps
vomiting
diarrhea
d
e
f
fever
headache
nausea
2. How can the consumer or food handler prevent food poisoning?
• a
• b
• c
Do not buy outdated food
Do not buy bent, dented, bulging cans
Avoid cross contamination
Use thermometers & reheat correctly
Wash hands
Control temperature
Do not buy leaky cans
3. Harmful food poisoning bacteria grow best and fastest when food is stored
40°to ____
140°
in this temperature range: ___
degrees.
4. T or F Bacteria is killed at cold temperatures.
5.
The five types of bacteria which most often cause food-borne illnesses
are: Salmonella, staphylococcus, clostridium perfringens,
botulism, e-coli
Botulism
6. __________is
the most deadly form of food poisoning.
7. What is the most common source of the food poisoning which is listed in
the question above? Home canned foods
FOOD SAFETY ~ Notes (cont.)
Below each for of food poisoning, list food source from which this illness can be contracted.
8. Salmonella
Eggs
Poultry
Milk
Fish
Raw meat
9. Clostridia perfringens
10. Staphylococcus
Beef
Pork
Poultry
High protein foods
11. Botulism
Home canned foods:
Beans, beets, corn,
meat
Custards
Cream fillings
mayonnaise
12. E-coli
Beef
Chicken
Raw milk
&?
13. Hands should always be washed after
• A. using the restroom
• B. handling raw foods
C. eating, drinking, or smoking
D. all of the above
14. T or F Cross contamination occurs when an unsanitary surface comes in contact with
a sanitary surface.
15. T or F
All meat, poultry, and fish products are free of pathogens.
16. T or F When cooling leftover food, the food should be cooled to 41° within 4
hours.
17. To what temperature should ground meat products be cooked to prevent food-borne
illness?
160°
Food Borne Illness in our Produce Supply….
http://www.webmd.com/diet/video/fo
od-safety-washing-greens
What do you know about cooking methods & measurements?
Use this class time to complete the crossword puzzle:
Flavoring
Scald
Shortening
Direct
Cream
Mix
Pan fry
Alternately
Nutrients
Cup
flour
Sugar
Sugar
Saute
Preheat
Tablespoon
Bake
Pastry
Oz
Recipe
Simmer
Quart
Cut in
Beat
Pt
Braise
Deep fry
Blend
Teaspoon
Eggs
Dry ingredients
Leavening Agent
If you do not complete the puzzle in class, it is homework.
Suggestion: copy this ‘word bank’ to your paper before leaving.
Study Guide for 1st Basic Foods Test
This is a mixture of fill in the blank, short answer, multiple choice, true false, and matching!
Test is scheduled for __________. Study, as this is a VERY thorough exam.
You should know:
•Symptoms and likely food sources for all food borne illnesses
•Daily Allowances for all food groups and fats
•Definitions of nutrients, nutrition, malnutrition
•Food sources for all nutrients
•Functions of all nutrients (including water – not on your chart)
•Three forms of carbs
•Names of at least 4 diff minerals
•How to prevent food borne illness (4 or 5 ways)
•Basic info on bacteria (read over T/F paper)
•Explain the importance of fiber in the diet
Nutrition & Notable Characters
1. Everyone knows that Humpty Dumpty sat on a wall & that he also took a very great fall. But
not everyone knows that some of his teeth were knocked out and that his gums didn’t heal
Vitamin C
because he was lacking _____________.
2. Just as Humpty Dumpty fell off the wall, a crooked man went by. The crooked man had just
bought a crooked cat which had caught a crooked mouse. Pity them, they all must have had
rickets because of insufficient vitamin ____.
D
3. In a home nearby lived five little pigs. One little pig was going to market, one little pig was
staying home, one little pig was having roast beef, and one little pig was having none. The
protein so that he
last little pig cried, “Wee, wee, wee!” because he knew he needed _________
could grow as big as the other pigs.
4. Three other pigs in the neighborhood were building homes of straw, furze, and brick. The
nervous, huffing, puffing wolf who gave them a hard time was doing so because he needed
pork in his diet to get more of the vitamin called _______________.
thiamin
5. Nearby, Jack was making trips up and down the beanstalk to retrieve some of the giant’s
possessions such as the hen that laid the golden eggs. Jack especially treasured these
golden eggs because he knew their rich, yellow yolks contained vitamin _____
E that he and
his mother needed.
6.
In the distant meadow, Little Boy Blue should have been looking after his sheep, but
instead he was under the haystack fast asleep. Perhaps Boy Blue couldn’t stay awake
because he was suffering from anemia due to insufficient ______
iron in his diet.
7.
Walking through the woods, Little Red Riding Hood could be seen on her way to
grandmother’s house. In the basket of food she was bringing to her grandmother, there
were several oranges. Red Riding Hood’s mother, who packed the oranges in the basket,
new these were a good source of vitamin ___,
C which grandmother needed every day.
8. Next door to grandmother’s house, Little Tommy Tucker was singing for his
supper. He usually had white bread and butter. Let’s hope his bread was
enriched with the B-complex vitamins; thiamine, riboflavin & _____________.
niacin
Nutrition & Notable Characters
9. In the same town, Cinderella lived with her three stepsisters. Cinderella spent
most of her days working inside the dark, dingy house. Because she seldom
had he opportunity to get outside in the sunshine and since her stepmother did
not buy fortified milk, Cinderella was probably lacking sufficient vitamin ___.
D
10. On a tuffet near Cinderella’s house, Little Ms. Muffet sat eating her curds and
whey. It’s unfortunate that a spider frightened her away because like all
growing girls, she needed __________
calcium from milk that day.
11. The hill behind Ms. Muffet’s house was the scene of a tragic accident. Jack had
fallen down and broken his crown, and Jill had come tumbling after. Both Jack
& Jill were severely cut. Let’s hope they had been eating foods with sufficient
K so their blood would clot quickly.
vitamin ___
12. Jack & Jill were fortunate not to live in Old Mother Hubbard’s house. When
she went to the cupboard she usually found it bare. There was not a single
My Plate
serving in her cupboard from the food groups represented on _____________.
13. Goldilocks knew it would be useless to go into Mother Hubbard’s house.
Instead, she made a visit to the home for the three bears who had gone out
and left their porridge to cool. After eating the little, small, wee bear’s
porridge, Goldilocks knew that she had eaten one of her servings from the
_______
Grain group that day.
14. Even Goldilocks knew that Jack Sprat & his wife had terrible table manners b because they
licked their platter clean. It was well known that Jack would eat not fat and his wife would eat
no lean. Therefore it can be seen that only Jack was getting enough protein from the
________________
meat & bean group every day.
Nutrition & Notable Characters
15. Little Jack Horner sat in a corner of the Sprat’s house and when he had eaten a plum proudly
said, “What a good boy am I.” He knew he had just had one of his 2 or 3 servings from the
_______
fruit group for the day.
16. The pretty maid, who was a friend of Little Jack Horner’s, was walking down the road when she
met a handsome stranger who asked, “What is your father, my pretty maid?” She replied that
her father was a dairy farmer who helped provide the townspeople with their daily requirement
from the ________
dairy group.
17. The pretty maid’s father often employed the butcher, the baker, and the candlestick maker to
fat
churn his butter. They worked very hard to provide the townspeople with this form of ______,
which helped to make their foods more appealing.
18. The Queen of hearts used some of this butter to make her tarts. When baking she frequently
sampled her goodies and eventually became as round as her tarts. She would be wise to begin
to limit her _______________
fat (calories) so she could lose weight and fit into her favorite dress again- the
one she planned to wear to the fair.
19. One of the Queen’s subjects was Simple Simon who met a pieman going to the fair. Said Simple
Simon to the pieman, “let me taste your ware.” The pieman replied. “My pies are full of
carbohydrates which
energy and contain lots of starches and sugar. These are forms of __________________
will give you energy to enjoy the fair.”
20. Polly put the kettle on to make her friends some tea. She knew this would contribute to eight
water or its equivalent that they should have every day. However, Sukey took the
glasses of _______
kettle off and told Polly, “Your friends have gone away. They’ve gone to town to help Humpty
put himself together again.”