Activity 2 How Much Should I Eat?
|
|
- Francis Blankenship
- 6 years ago
- Views:
Transcription
1 Lesson 1 The Facts Activity 2 How Much Should I Eat? Student Objectives Students will 1. Identify the food groups represented in MyPlate. 2. Identify appropriate amounts to eat from each food group. 3. Identify the important nutrients in each food group. 4. Build a personal value for eating a healthy diet. 5. Shape peer norms that value eating a healthy diet. Time 45 minutes Materials & Preparation Review MyPlate for Teens (HealthSmart Actions page 2). Prepare What s a Calorie? (Transparency 2 ). Review How Much Should I Eat? (HealthSmart Actions pages 3 4). Have examples of food amounts and tools for measurement. Review My Daily Food Recall Day 1 (HealthSmart Actions page 5). (Note: Students with access to the Internet can analyze their eating patterns and get personalized recommendations for how much they should eat based on their gender, age and activity habits by visiting the USDA MyPlate website at 7
2 Lesson 1 The Facts HealthSmart Actions Page 2 MyPlate forteens Eat a Variety of foods within each food group. Balance your diet to include foods from each group. Moderation is the key. Overeating can result in too many calories and weight gain. complex carbohydrates vitamins minerals complex carbohydrates vitamins minerals protein vitamins minerals complex carbohydrates vitamins minerals protein vitamins minerals Vegetables: 2 4 cups a day Fruits: cups a day Protein: 5 7 ounces a day Grains: 5 10 ounces a day (at least half whole grains) Dairy 3 cups a day 2 ETR Associates This activity sheet presents MyPlate with amounts for teens. It increases students knowledge and builds a personal value for making healthy food choices. 8
3 Lesson 1 The Facts Teaching Steps Explain Read It s not important that you know every nutrient in every food you eat. MyPlate was created to help you eat healthy and get the key nutrients you need each day. Each food group supplies specific nutrients. Direct students to turn to MyPlate for Teens on page 2 of HealthSmart Actions. The amounts shown on this pyramid are for teens. Younger, less active teens should eat the smaller amounts. Older, more active teens can eat more. Review each food group and the key nutrients it supplies. You also need a small amount of healthy oils each day. Oils are not a food group, but do provide essential nutrients. Most teens should have 5 6 teaspoons a day. Nuts, fish and vegetable oils are healthy sources. Ask & Discuss Summarize Why is it important to eat a variety of foods within each food group? Why is it important to include food from all of the groups? Foods in the same group contain different nutrients. For example, if you just ate oranges you would get plenty of vitamin C, but you wouldn t get other important vitamins. Also, each of the food groups provides different nutrients. If you ate from just 1 or 2 of the food groups you would be missing important nutrients. (continued) 9
4 Lesson 1 The Facts HealthSmart Actions Pages 3 4 How Much Should I Eat? How Much Should I Eat? This is 1 cup of spaghetti. This is 1 cup of spaghetti. It counts as 2 ounces of grains. Vegetables It counts as 2 ounces of grains. baseball. baseball. You need 5 10 ounces of grains each day. You need 5 10 ounces of grains each day. Grains These all count as 1 ounce of grains: Grains These 1 slice all bread count as 1 hot ounce dog bun of or grains: hamburger 1 bun slice bread small hot bagel dog bun or English hamburger muffin bun 6-inch tortilla small bagel cup English rice muffin cup pasta 6-inch tortilla 1 cup cold cereal cup rice cup cooked cereal cup pasta 5 whole-wheat 1 crackers cup cold cereal cup cooked cereal 5 whole-wheat crackers You need 2 4 cups of These all count as vegetables each day. cup Vegetables of vegetables: You need 2 4 cups of lightbulb. cup cooked These vegetables all count as cup raw chopped cup of vegetables vegetables: 1 cup raw leafy cup vegetables cooked vegetables cup vegetable cup raw juice chopped vegetables medium 1 cup baked raw leafy potato vegetables cup mashed cup vegetable potatoes juice cup tomato medium sauce baked potato vegetables each day. lightbulb. cup mashed potatoes This is cup of cup tomato sauce mashed potatoes. This is cup of mashed potatoes. It counts as cup of vegetables. (continued) ETR Associates ETR Associates It counts as cup of vegetables. (continued) 3 3 This reading sheet presents information on recommended quantities for the various food groups. It increases students knowledge and builds a personal value for making healthy food choices. 10
5 Lesson 1 The Facts Ask & Discuss Prepare State What is a calorie? Show the What s a Calorie? transparency. Ask & Discuss Summarize Explain Read Teaching Steps (continued) A calorie is the amount of energy in a food. The number of calories you need depends on your age, gender and activity level. High school students need between 1,800 and 3,200 calories a day. Use your daily calories to get the nutrients you need from the food groups to keep your body strong and healthy. Why is it important to be physically active? In addition to healthy eating, you need to move your body every day. Daily physical activity provides many health benefits, helps keep you at a healthy weight, and is fun! It s important to understand how much you should eat of the foods in each food group. This will help you get the nutrients you need and stay within your calories for the day. Eating too many calories or not being active enough will result in weight gain. Direct students to turn to How Much Should I Eat? on page 3 of HealthSmart Actions. Review each of the quantities from the different food groups with students. ETR Associates What s a Calorie? A calorie is the amount of energy in a food. The number of calories you need depends on your age, gender and activity level. High school students need between 1,800 and 3,200 calories a day. Use your daily calories to get the nutrients you need from the food groups to keep your body strong and healthy. Transparency 2 (continued) Transparency2 11
6 Lesson 1 The Facts HealthSmart Actions Page 5 My Daily Food Recall Day 1 Date / / Calorie Range Inactive Moderately Active Active Males ,000 2,400 2,400 2,800 2,800 3,200 Females ,800 2,000 2,400 Directions Look at the chart below and determine how many calories you need each day. Then circle the amount from each food group you should eat each day. Write down all the foods you ate yesterday. Identify the total amount from each food group using How Much Should I Eat? on pages 3-4. Review your choices by completing the statements at the bottom of this page. How many calories should you have each day? How much should you eat from each food group? Calorie Level 1,800 2,000 2,200 2,400 2,600 2,800 3,000 3,200 Grains 6 oz. 6 oz. 7 oz. 8 oz. 9 oz. 10 oz. 10 oz. 10 oz. Vegetables 2.5 cups 2.5 cups 3 cups 3 cups 3.5 cups 3.5 cups 4 cups 4 cups Fruits 1.5 cups 2 cups 2 cups 2 cups 2 cups 2.5 cups 2.5 cups 2.5 cups Dairy 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups Protein 5 oz. 5.5 oz. 6 oz. 6.5 oz. 6.5 oz. 7 oz. 7 oz. 7 oz. Breakfast Lunch Dinner Snacks Daily total Grains Vegetables Fruits Dairy Protein Other I need to eat more: I need to eat less: ETR Associates Self-Check My work is complete and well-organized. I was thoughtful in my work. 5 This activity sheet gives students an opportunity to identify and analyze their dietary patterns. It builds a personal value for eating a healthy diet. 12
7 Lesson 1 The Facts Teaching Steps (continued) Demonstrate Complete Explain Assign Bring in actual foods and measure them when explaining quantities and equivalents from each food group. Direct students to turn to My Daily Food Recall Day 1 on page 5 of HealthSmart Actions. Review the directions and have students complete the activity sheet. You will be completing another My Daily Food Recall in the next class. Try to remember everything you eat. These recalls will help you determine the areas in which you need to improve. Tell students to bring in at least 1 food label to be used in the next class. Assessment Benchmarks Students: 1. Identified the food groups represented in MyPlate by: 2. Identified appropriate amounts to eat from each food group by: Reading and discussing the How Much Should I Eat? reading sheet. 3. Identified the important nutrients in each food group by: 4. Built a personal value for eating a healthy diet by: Reading the How Much Should I Eat? reading sheet. Completing the My Daily Food Recall activity sheet. 5. Shaped peer norms that value eating a healthy diet by: Reading and discussing the How Much Should I Eat? reading sheet. 13
Student Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check
ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book
More informationLesson 3 Assessing My Eating Habits
Lesson 3 Assessing My Eating Habits Overview This lesson introduces the federal guidelines for healthy eating. Students assess their eating habits against these guidelines and make suggestions for improvement.
More information1 ONE MY FUEL UP PLATE. LESSON
MY FUEL UP PLATE LESSON 1 ONE Explain how physical activity impacts nutritional needs. Identify appropriate number of servings for each food group and recommended caloric intake based on a personal needs
More informationKnowing How Much to Eat
MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO Knowing How Much to Eat About This Kit In previous kits you learned about what to eat. Choose a variety of grains,
More informationNUTRITION EDUCATION LESSON CODE FG MyPyramid: Simple Steps for Healthy Living
\ NUTRITION EDUCATION LESSON CODE FG-000-06 MyPyramid: Simple Steps for Healthy Living LESSON DESCRIPTION In this video and activity lesson class participants will explore the different food groups in
More informationYouth4Health Project. Student Food Knowledge Survey
Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More information3/9/2011. I. Main nutritional requirements. WARM-UP (GRAB A SHEET ON YOUR WAY IN) TERMS STUDENT LEARNING OBJECTIVES OBJECTIVE 1
(GRAB A SHEET ON YOUR WAY IN) What 7 things make up your favorite salad? (if you don t like salad pick 7 things anyway) What food group do each of them fall under? (the food groups are Grains, Vegetables,
More informationHistory of the. Food Guide Systems
History of the Food Guide Systems 1940 A guide to good eating, the basic 7 Focus on nutritional adequacy, specific servings from each food group 1956-1970 Food For Fitness: Daily Food Guide Basic 4 1979
More informationCoach on Call. Thank you for your interest in My Daily Food Needs. I hope you find this tip sheet helpful.
It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your UPMC Health Plan
More informationA Smart Way to Grow Up Strong
A Smart Way to Grow Up Strong Using math with the My Plate food guide and the Growing Up Strong Ag Adventure book to better understand nutrition. Learning Objectives/Outcomes: Students will keep track
More informationFINAL EXAM. Review Food Guide Material and Compose/Complete Nutrition Assignment. Orange Green Red Yellow Blue Purple
NUTRITION ASSIGNMENT-11 th Grade Physical Education FINAL EXAM Review Food Guide Material and Compose/Complete Nutrition Assignment Dietary Guidelines (The Food Guide Pyramid) Orange Green Red Yellow Blue
More informationNutrition - What Should We Eat?
Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans www.choosemyplate.gov Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans
More informationCLASS 1: What You Eat
CLASS4 UNIT 1: OUR CHOICES MATTER Adapted from Finding Solutions to Hunger: Kids Can Make a Difference by Stephanie Kempf Materials Needed Student Activity Handout: Classroom Narrative ACTIVITY: Keep a
More informationSo how do we get balance back into our meals? Start by consuming a variety of nutrient rich foods and beverages:
It s back to school and that means busier schedules with homework, after-school programs, sports activities and school activities. With today s busy lifestyles, eating has turned from three square meals
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationEssential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness.
Essential Standard 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. 8.NPA.1.3 Implement meal plans that are consistent with Dietary Guidelines. Warm Up Without
More informationMeal Menu Approximate Amount Eaten
Meal Menu Approximate Amount Eaten Myself 16 Year Old Active Male Teen 3 Year Old Female Child ¼ cup 1 slice 70 Year Old Female Breakfast Special K Cereal(red berries) 1 cup 1 Banana (slices) ¼ cup ¾ cup
More informationMy Food Groups. My Physical Activity. Healthy Bodies. Protein Meat, Beans, Nuts. Dairy Milk, Yogurt, Cheese. Grains Breads, Cereals, Pasta.
My Food Groups Dairy Milk, Yogurt, Cheese Vegetables Fruits Grains Breads, Cereals, Pasta Meat, Beans, Nuts OATMEAL OATM EAL extras My Physical Activity Healthy Bodies Main Nutrients and Their Health Benefits
More informationUnit 2 Packet Nutrition and Fitness
First Name Last Name Period Unit 2 Packet Nutrition and Fitness If you are ever absent go on to the class website and use the power points to guide your notes. POINTS ASSIGNMENT / 10 pts Daily Food Log
More information2-3 class periods, time outside of class to track foods and beverages consumed for one day
MyPlate is Great! Time Frame: 2-3 class periods, time outside of class to track foods and beverages consumed for one day Overview: Students will create and categorize an alphabetical list of foods into
More informationMaking My Plate Your Plate Inservice
Making My Plate Your Plate Inservice I taught a class to Housing and Dining Services Staff on MyPlate, portion sizes, and reading food labels. We called the class Making MyPlate Your Plate. It is part
More informationEatHealthy. SUBJECTS: Health Science English Language Arts listening, speaking, and writing Math. Healthy
Bee you eat, think about what goes on your plate or in your cup or bowl. steps to build a healthy plate: Make half your plate Switch to skim or 1% milk Make at least half your Vary your protein food choices
More informationWhat s. on your plate? ChooseMyPlate.gov. Vegetables. Fruits. Protein. Grains. Dairy. plate fruits and vegetables. Make half your
What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your protein food choices. Make at least half your grains whole. Before you
More informationFollowing Dietary Guidelines
LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary
More informationDietary Guidelines for Americans & Planning a Healthy Diet. Lesson Objectives. Dietary Guidelines for Americans, 2010
Dietary Guidelines for Americans & Planning a Healthy Diet NUTR 2050 NUTRITION FOR NURSING PROFESSIONALS MRS. DEBORAH A. HUTCHEON, MS, RD, LD Lesson Objectives At the end of the lesson, the student will
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationProfessor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn
Professor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your
More informationCompleting a CPSP Nutrition Dietary Assessment
Completing a CPSP Nutrition Dietary Assessment CPSP requires that all nutrition assessments, trimester reassessments and postpartum assessments include a dietary intake to compare the woman s food intake
More informationMy Diabetic Meal Plan during Pregnancy
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and s throughout the day to help control your blood sugar. This also helps you get in enough
More informationLesson 1: Getting the Most Nutrition From Your Food. Lesson Highlights. Getting Started: Objective
Lesson 1: Getting the Most Nutrition From Your Food Lesson Highlights Objective Students will: Review the content of MyPyramid for Kids, identifying food groups and important nutrition messages relating
More informationCenter for Nutrition Policy and Promotion, United States Department of Agriculture
Center for Nutrition Policy and Promotion, United States Department of Agriculture G e t on the ntrai O 0. e a t enough w,9 "Js? How m a. H.I man K' v WHOLE.'! '.f " W h a 9ra/ tar ~-/- «s do I eat?" E
More informationMaking Meals Matter. Tips to feed 6-12 year olds. Healthy eating for your school-age child
Making Meals Matter Tips to feed 6-12 year olds Healthy eating for your school-age child Your child learns healthy eating from you. Your elementary- school child needs you to guide them and to model healthy
More informationGrain Group Question Sheet
Grain Group Question Sheet Introduction Use the resources about the food group you've been assigned to help you answer the questions on this sheet. Grains Use the Grains (Orange) section of MyPlate (http://www.choosemyplate.gov/grains)
More informationTO BE RESCINDED 2
ACTION: Final DATE: 08/22/2016 9:11 AM TO BE RESCINDED 173-4-05.1 Methods for determining nutritional adequacy. The provider shall offer a menu to consumers that is nutritionally adequate as determined
More informationCoach on Call. Thank you for your interest in Make a Dash for DASH! I hope you find this tip sheet helpful.
Coach on Call It was great to talk with you. Thank you for your interest in I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your
More informationHealthy You Teleseminar. A Tour of the Food Guide Pyramid
Healthy You Teleseminar A Tour of the Food Guide Pyramid Welcome. This overview is a convenient take-away for the UMR Health and Wellness teleseminar you just finished viewing. It includes the key information
More informationNUTRITION for the ATHLETE
NUTRITION for the ATHLETE Quick Facts... Athletes achieve peak performance by training and eating a variety of foods. They gain most from the amount of carbohydrates stored in the body. That s why it s
More informationPortion Sizes. Lesson. By Carone Fitness. Portion Sizes
Lesson By Carone Fitness How Much? For some, the problem is not what they are eating, but how much they are eating. Many people find it difficult to eat fewer calories because they do not know how many
More informationWarm up # 76. What do you think the difference is between fruits and vegetables? Warm up # 77
Warm up # 76 What do you think the difference is between fruits and vegetables? Warm up # 77 Which of these are vegetables and which of these are fruits? Apples Tomatoes Onions Pumpkin Lettuce Broccoli
More informationChapter 1: Food Guide Pyramid
Chapter 1: Food Guide Pyramid Goals 1. When given a list of the five food groups on the USDA Food Guide Pyramid, student will read the name of each group and write the name in the appropriate place on
More informationDigestion and Excretion
Digestion and Excretion Nutrition What do you think? Read the two statements below and decide whether you agree or disagree with them. Place an A in the Before column if you agree with the statement or
More informationHealthy Eating and Exercise
Healthy Eating and Exercise By Anne Davies and Kerry Humes, M.D. COPYRIGHT 2008 Mark Twain Media, Inc. ISBN 978-1-58037-449-1 Printing No. CD-404090 Mark Twain Media, Inc., Publishers Distributed by Carson-Dellosa
More informationEat Well, Live Well Nutritional Guidelines for those 50+ April 10, 2014 Laura Vandervet, Registered Dietitian
Eat Well, Live Well Nutritional Guidelines for those 50+ April 10, 2014 Laura Vandervet, Registered Dietitian Outline Benefits of healthy eating Meeting your nutritional requirements Using Canada s Food
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 2: Serve up Your Dairy and Protein Foods Educator Self-Assessment Supervisor
More informationLesson 6. MyPlate. Estimated Class Time Part A Q & A: 20 minutes Total Time: 20 minutes. Part B Poster Activity: 20 minutes Total Time: 20 minutes
Lesson 6 MyPlate Objectives Students will: recognize the importance of energy balance and moderation identify the food groups and other features of MyPlate, as well as foods within each group* create posters
More informationThe Science and Technology of
IM Technology Learning Activity: The Science and Technology of Food Student Edition www.okcimc.com 800-654-4502 10-23456789 CIMC TE8147 The Science and Technology of Food Developed by the Curriculum and
More informationAssignment Overview. NOTE: Make sure you save your graded version of Part I because you will need to submit it (the graded version) with your Part II.
PREGNANCY PROJECT (55 POINTS) The purpose of this project is to provide you with a real-life experience to enhance your skills in assessing the nutritional status of a pregnant woman and in providing appropriate
More informationLesson 5.1. Diet & Exercise. By Carone Fitness. This lesson discusses proper nutrition as well as the relationship between diet and exercise.
Lesson 5.1 Diet & Exercise By Carone Fitness This lesson discusses proper nutrition as well as the relationship between diet and exercise. 1 There are six essential nutrients that your body needs to stay
More informationPrinciples of the DASH Diet
DASH Diet Lower your blood pressure by changing your eating habits. The DASH diet is based on findings from the "Dietary Approaches to Stop Hypertension" clinical study that found that high blood pressure
More informationPage 1 of 7 Official reprint from UpToDate www.uptodate.com 2017 UpToDate Patient education: High-fiber diet (The Basics) Written by the doctors and editors at UpToDate What is fiber? Fiber is a substance
More informationPERFORMANCE FUELING GUIDELINES
PERFORMANCE FUELING GUIDELINES Although good eating habits cannot substitute for physical training and genetic endowment, proper daily diet, training and game diet, plus appropriate supplemental choices
More informationCHAPTER 4 Nutrition 51
AP TE R CH 4 Nutrition 51 Learning About Nutrition Nutrition Nutrition is how the body uses food to stay healthy. Good nutrition means that the body gets enough of the foods it needs to stay healthy. Poor
More informationSession 19. Using the Internet for Nutrition and Menu Planning. Activity 1 How Many Calories Do You Need Every Day? Objectives.
Session 19 Using the Internet for Nutrition and Menu Planning Objectives Materials Needed Learners will: Be able to use the internet for personal nutrition information. Understand making healthy food choices
More informationBasic Maintenance Check
Energy Balance Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University Basic Maintenance
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 5 Lesson 4: Make Half Your Grains Whole Educator Self-Assessment Supervisor Assessment
More information1 Learning ZoneXpress
1 Food portion sizes have changed over the past 20 years. Slides marked by are adapted from Portion Distortion by the National Heart, Lung and Blood Institute at http://hin.nhlbi.nih.gov/portion 2 Typical
More informationLesson 8 Setting Healthy Eating & Physical Activity Goals
Lesson 8 Setting Healthy Eating & Physical Activity Goals Overview In this lesson, students learn about goal setting. They review the activity sheets they filled out earlier to log their eating and activity
More informationLesson Instructions. Suitable For: All clients.
Lesson Instructions All rights reserved. These masters are intended for reproduction only by the organization that purchased them. The curriculum may not be shared with other centers or posted on the Internet.
More informationOne Your. Food. /2 cup. Spaghetti. Garlic bread. 2 slices. Tomato sauce. 1 cup
FOR AMERICANS ~e that mega.... s,~etj.,, tj\a. ~ a:b~., ( ''\'II have th \ ~ e 9igantic-gu\p!' t\'t believe I ate 0 the whole th1... 91'' Many people feel that the bigger the portion, the better. But is
More informationDiabetes. Page 1 of 12. English
Diabetes English These materials were developed by the Nutrition Education for New Americans project of the Department of Anthropology and Geography at Georgia State University, Atlanta, Georgia. Funded
More informationPREGNANCY PROJECT. Brianne Squires 2/28/14 NDFS 424. PART I (Complete Sections I V): I. Identifying data (1 point)
PREGNANCY PROJECT Brianne Squires 2/28/14 NDFS 424 PART I (Complete Sections I V): I. Identifying data (1 point) A. Chelsea B. Chelsea is attending BYU, majoring in elementary education. She is working
More informationactivity 3 how does food help the body?
activity 3 how does food help the body? In the last lesson we learned how there are different kinds of food and about a balanced diet. This lesson looks at grouping different foods based on what they do
More informationHEALTHY FAMILIES MAKING HEALTHY CHOICES
HEALTHY FAMILIES MAKING HEALTHY CHOICES HEALTHY FAMILIES MAKING HEALTHY CHOICES We know that keeping your family healthy is important to you. Eating right and being active are big parts of staying healthy.
More informationEssential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy.
Lesson Essential Nutrients By Carone Fitness 6 There are six essential nutrients that your body needs to stay healthy. 1. Water 2. Vitamins 3. Minerals 4. Carbohydrates 5. Protein 6. Fat 1 6 Of these six
More informationSmart Moves FOR YOUR HEALTH. Educator Guide
Smart Moves FOR YOUR HEALTH Educator Guide Table of Contents Program Overview 2 Learning Activities Day 1 3 Students discuss the importance of eating well and being physically active and record their
More informationRemember half of your plate should be vegetables and fruits each day.
Last month we learned about MyPlate and the foods that make up the food groups on my plate. We also had some consumer messages 1. Balance calories 2. Foods to increase, and 3. Foods to reduce We also discussed
More informationLevel 2 MyPyramid Lessons for Grades 3 and 4 Teamnutrition.usda.gov
Teamnutrition.usda.gov Level 2 MyPyramid Lessons for Grades 3 and 4 United States Department of Agriculture Food and Nutrition Service FNS-385 September 2005 The U.S. Department of Agriculture (USDA) prohibits
More informationTour de Health and Nutrition Facts
Module 4 Tour de Health and Nutrition Facts Eat Well & Keep Moving From L.W.Y Cheung, H. Dart, S. Kalin, B. Otis, and S.L. Gortmaker, 2016, Eat Well & Keep Moving, 3rd ed. (Champaign, IL: Human Kinetics).
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationHealthy Eating for Kids
Healthy eating and being active are very important for your child to grow up in a proper way. The food plate is a guide to help you and your child know what and how much should be eaten every day. The
More informationSections are bigger at the bottom and narrower at the top to show that even within a food group, some foods should be eaten more often than others.
Percent of a Number SUGGESTED LEARNING STRATEGIES: Summarize/ Paraphrase/Retell, Think Aloud, Guess and Check The U.S. Department of Agriculture found from much research that two big factors exercising
More informationJuvenile Arthritis & Nutrition: Understanding the Facts, Demystifying Trends. Laura Gibofsky, MS, RD, CSP, CDN July 25, 2015
Juvenile Arthritis & Nutrition: Understanding the Facts, Demystifying Trends Laura Gibofsky, MS, RD, CSP, CDN July 25, 2015 Overview There are no foods that cause Juvenile Arthritis (JA) or that can cure
More informationName Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test
Name Unit # Period Score 159 points possible Dietary Guidelines, Food Pyramid and Nutrients Test 1. List the ten dietary guidelines recommended for Americans. (10) a. b. c. d. e. f. g. h. i. j. Multiple
More informationHealthy Foods Café. EatHealthy. 5 Classroom Materials
Bee you eat, think about what goes on your plate or in your cup or bowl. steps to build a healthy plate: Make half your plate Switch to skim or 1% milk Make at least half your Vary your protein food choices
More informationDid You Know? Appropriate Guidelines When Planning Meals and Snacks
Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly,
More informationUNDERSTANDING AND USING MYPLATE* *Includes a section on how Food Processor integrates MyPlate recommendations and visuals.
UNDERSTANDING AND USING MYPLATE* *Includes a section on how Food Processor integrates MyPlate recommendations and visuals. an ebook from ESHA Research 2 TABLE OF CONTENTS MyPlate: A Visual Tool...3 MyPlate
More informationOhio SNAP-Ed Adult & Teen Programs Whole Grains: How Much for YOUR Plate?
Page 1 Ohio SNAP-Ed Adult & Teen Programs Whole Grains: How Much for YOUR Plate? Task Topic: Task Title: Teaching Message(s): Resources: Whole Grains Whole Grains: How Much for YOUR Plate? When consuming
More informationeat well, live well: EATING WELL FOR YOUR HEALTH
eat well, live well: EATING WELL FOR YOUR HEALTH It may seem like information on diet changes daily, BUT THERE IS ACTUALLY A LOT WE KNOW ABOUT HOW TO EAT WELL. Eating well can help you improve your overall
More informationYouth Nutrition Program
Youth Nutrition Program The NCOAI has developed a youth nutrition program with the goal of consolidating the plethora of information concerning childhood obesity and solutions /strategies that can be implemented
More informationDisney Nutrition Guideline Criteria
Disney partners with parents to inspire kids to lead healthier lifestyles. In 2006, Disney became the first major media company to establish nutrition guidelines, which associate its brands and characters
More informationReading Nutrition Labels
Reading Nutrition Labels Objectives 1. Students will understand how to locate the serving size, servings per container and nutrients on a nutrition label. 2. Students will understand how to avoid eating
More informationOrange-Pineapple Smoothie Module 6
Ingredients: 1 banana 1-15oz can pineapple chunks (packed in their own juice, not in syrup) 1 cup 100% orange juice (not orange drink ) ¼ cup non-fat (skim) or low-fat (1%) milk 4-5 ice cubes Orange-Pineapple
More informationMy Senses 1.1. Diabetes Education in Tribal Schools Health Is Life in Balance. Copymaster 1.1 Grades 1 2 Unit 4, Lesson 1
1.1 My Senses Community, Prevention, Lifestyle, Education Diabetes Education in Tribal Schools Health Is Life in Balance Copymaster 1.1 Grades 1 2 Unit 4, Lesson 1 My Senses My Science Journal Name The
More informationLesson 1 Carbohydrates, Fats & Proteins pages
Lesson 1 Carbohydrates, Fats & Proteins pages 190-201 What are the 3 classes of nutrients that supply your body with energy and how does the body obtain the energy from foods? Describe the roles that carbohydrates,
More informationNutrients and Wound Healing
Nutrients and Wound Healing UHN Information for patients and families Read this information to learn: what nutrients are how they help your body heal wounds the different kinds of nutrients what else you
More informationKeeping the Body Healthy!
Name Hour Food & Nutrition 9 th Grade Keeping the Body Healthy! # Assignment Pts. Possible 1 Create a Great Plate Video 30 2 MyPlate Label & Color 15 3 Color & Food 5 4 6 Basic Nutrients 9 5 Dietary Guidelines
More informationAugust-September, Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
August-September, 2015 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Carbohydrates are an essential part of a healthy diet despite
More informationReady, Set, Start Counting!
Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range can help you feel your best today and in
More informationHealthy Food and Beverage Policy Position Statement Policy Catered Meals Employee Snack Food and Beverages Meetings, Functions and Events
Healthy Food and Beverage Policy Position Statement Healthy eating and drinking are fundamental to good health, helping individuals feel and handle stress better, achieve optimal work performance and have
More informationUsing the Nutrition Facts Table to Make Heart Healthy Food Choices
Using the Table to Make Heart Healthy Food Choices Most packaged food products that you purchase contain a Table on the label. The Table lists information on nutrients that are found in the food product.
More informationLesson 2 Stamp Out Portion Distortion
Lesson 2 Stamp Out Portion Distortion 102 Facilitating the Lesson Program Overview This program contains the background information, step-by-step plans and handouts you need to teach sessions and conduct
More informationNutrition Series - Part 1 Fueling. Sarah Hamilton, MS, RD, LD
Nutrition Series - Part 1 Fueling Sarah Hamilton, MS, RD, LD Nutrition Basics Three macronutrients give your body energy to perform 1. Carbohydrates 2. Protein 3. Fat 80/20 Rule - 80% of the time focus
More informationLive the Mediterranean Lifestyle with Barilla. The Mediterranean Nutrition Model
Live the Mediterranean Lifestyle with Barilla The Mediterranean Nutrition Model Whole Grains Legumes Live the Mediterranean Lifestyle with Barilla Table of Contents: MEDITERRANEAN NUTRITION MODEL Health
More informationChapter 1 CHAPTER 1. a M A. n a. l e. You Can Meet the Nutrition Goals. n e. o h. r l t. in a Variety of Ways
a M A u n e Chapter 1 P f o l r a H n e n a e r l t y h c S s... l o o h l e M You Can Meet the Nutrition Goals CHAPTER 1 in a Variety of Ways CHAPTER 1 Chapter 1 CONTENTS CHAPTER 1 You Can Meet the Nutrition
More informationWhat is Fiber? Non-digestible part of plant foods. Important for maintaining good health. Most Americans only eat about half of the fiber they need!
Fill Up On Fiber! Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University What is
More informationNUTRITION & ACTIVITY TRACKER
NUTRITION & ACTIVITY TRACKER Date: to INFORMATION ABOUT MYSELF Name: Address: City: State: Zip: Phone: Height: Weight: Other: X 1-888-222-2542 Nutrition & Activity Tracker This record is designed to help
More informationMeal Planning for the Family Lecture
Meal Planning for the Family Lecture Study Sheet - Test date Dietary Guidelines: (handout) Aim for Fitness... Aim for a healthy weight Be physically active each day. Build a Healthy Base... Let the Pyramid
More information