Transcript MyPlate PowerPoint Presentation

Meal Planning
A good meal will:
1.
2.
3.
4.
Follow the American Dietary
Guidelines
Follow My Plate
Maintain nutritional balance
Incorporate aesthetic guidelines
American Dietary Guidelines
1.
2.
3.
4.
5.
6.
7.
Eat nutrient dense foods
Maintain a healthy weight
Choose foods low in fat
Choose foods low in salt/sodium
Choose foods low in sugar
Eat plenty of fruits, vegetables, and
whole grains
Drink plenty of water
My Plate
My Plate is a tool designed
to help Americans visualize a healthy plate
 At every meal, your plate should consist of

20% fruits
 30% vegetables
 30% grains
 20% protein
 1 cup dairy

Fruit and Vegetable Group
 What
are the recommendations?
 Use a variety
 Raw
or cooked
 Crisp or soft textures
 Strong or sweet flavor
 Brightens a meal with color
 Vegetables
used in salads,
casseroles, stews, soups
 Fruits used in juices, raw, desserts
Grain Group
 What
are the recommendations?
 Breakfast
 Toast, muffins, pancakes or grits
 Cereal; cooked or ready to eat
 Lunch and Dinner
 Macaroni, spaghetti, noodles,
rice
 Breads, rolls, biscuits
Proteins Group
 What
are the recommendations?
 Usually appear as the main dish
 Meat found in soups, stews,
casseroles or sandwiches.
 Eggs used in custards and baked
goods count as well.
Dairy Group
 What
are the recommendations?
 Served as a beverage
 Included in cereals, soups, main
dishes, custards, puddings, baked
goods.
 Cubed or sliced cheese
 Ice cream or yogurt
What’s Wrong with this meal
according to My Plate?
 Breakfast
 Milk
 Cornflakes
 Toast
with sliced banana
What’s Wrong with this meal
according to My Plate?
 Lunch
 Chili
 Crackers
 Apple
 Water
What’s Wrong with this meal
according to My Plate?
 Dinner
 Hamburger
 French
fries
 Vanilla Shake
Nutritional Balance
 Meals
should be planned for
nutritional balance, appeal, and
suitability to various individual
circumstances.
Aesthetic Qualities
1. Color
2. Texture
3. Size and Shape
4. Flavor
5. Temperature
6. Method of Preparation
#1: Color
#1: Color
Many colors of foods are available
 Too many foods of the same color offer
no contrast or variation
 Clashing or unpleasant color schemes
can make you lose your appetite

Would this be appealing?
#2: Texture
#2: Texture

Can be seen and felt when consuming
foods

Hard, chewy, crunchy, soft, solid, crisp,
smooth, sticky, dry, moist, gritty, tough
Variety of textures adds interest
 Common error in planning meals is the
lack of variety in texture

What can you incorporate to
give this meal some texture?
#3: Size and Shape
#3: Size and Shape
Size as well as shape of food affects
how appetizing food looks
 Choose foods with various shapes and
sizes
 Avoid serving several foods made of
small pieces
 Avoid too many similar shapes

#4: Flavor
#4: Flavor
Use a variety of flavors – sweet, sour,
bitter, salty, etc
 Smell is also important to tell small
differences
 Avoid using foods with similar flavors in
one meal

#5: Temperature
#5: Temperature
Meals are more interesting if some hot
and some cold foods are served
 The temperature outside should be
considered when meal planning
 Hot foods should be served hot and
cold foods should be served cold

#5: Temperature
#6: Method of Preparation
#6: Method of Preparation
Meals are more interesting if prepared
in a variety of different ways
 Avoid meals with no main dish or more
than one main dish

Summary
When planning a meal don’t forget these
main points:
1. Follow the American Dietary Guidelines
2. Follow My Plate
3. Maintain nutritional balance
4. Incorporate aesthetic guidelines
