Redesign Mary s Meals!

Transcription

1 Outcome Materials Redesign Mary s Meals! : Evaluate a daily menu plan and suggest changes to make it align more closely with Canada s Food Guide to Healthy Eating. writing utensil Teacher s Instructions 1. Make a class set of pages 3 and 4. Make at least five copies of page 5 for each student. 2. Hand out page 3 to each student. Ask students to complete page 3 with a partner. Instruct them to use the back of the page if more space is required. 3. Hand out page 4 to each student. Ask them to redesign Mary s lunch and dinner meals on page 4, following the guidelines and requirements in Canada s Food Guide. (Note: A Food Guide handout can be downloaded and printed from the Health Canada website. To access this website follow the link in the Teacher Background Information below Outcome ) 4. Divide the class into groups of 4-5 students. Hand out 4-5 copies of page 5 to each student. Ask students to present their menus to their groups. As students are presenting, the others will fill in the peer assessments on page 5. Teacher Background Information The four food groups of Canada's Food Guide are: 1) Vegetables and Fruit 2) Grain Products 3) Milk and Alternatives 4) Meat and Alternatives Each food group provides important nutrients for our bodies that we need to survive: Vegetables and Fruits - Vitamin A and C Grain Products - Carbohydrate, Iron and B-Vitamins Milk and Alternatives - Calcium, Protein, Riboflavin and Vitamin A Meat and Alternatives - Protein, Iron and B Vitamins Fish is easy to prepare and a healthy choice for the Meat and Alternatives category. Fish is a good source of high quality protein, and Vitamin D and A, and is generally low in fat. Manitoba's lakes and rivers are home to dozens of species of fish, including walleye (or pickerel), northern pike, catfish, and goldeye. Many Manitobans enjoy catching their own fish to eat! You can also find our fish in the supermarket. Continued on page 2 1 of 5

2 Teacher Background Information (Cont d.) In general, the nutrient composition of Manitoba's freshwater fish species is about 65% to 80% water, 15% to 20% protein, and from 1% to 15% fat. The calorie level varies with the fat content of the individual species. Freshwater fish are a good source of high quality protein. Also, because fish muscle contains little or no connective tissue, it is easily digested and very useful in the diets of children, older people and convalescents. The fat content varies with where and when the fish was caught, as well as the species. Fat is in the form of easily digestible oils. There is growing interest in some oils in "fattier" fish - omega-3 fatty acids - that may be particularly beneficial to good health. Fish are a good source of minerals - phosphorus, calcium, iodine, copper, and fluorine. Freshwater fish are naturally low in sodium. Fish also contain useful amounts of B complex vitamins. The fat soluble vitamin A and D are found mostly in the flesh of fatty species. 6 to 8 Vegetables and Fruit 5 to 7 Grain Products Milk and Alternatives Meat and Alternatives 3 to 4 1 to 2 2 of 5

3 Mary's Favourite Foods! These are some of Mary's favourite foods that she would eat all the time if she could! Vegetables and Fruits Milk Products Others Fruit drink Chocolate Jam Orange popsicle Grape soda Carrot muffin Potato chips Popcorn Chocolate milk Ice cream Milkshake Pop Candy Pretzels Coffee Ketchup French fries Meat and Alternatives Sausages Bacon Big juicy steak Eggs benedict Peanut butter Hamburger Grain Products White bread Bagel Pancakes and syrup Donuts Chocolate cake What is wrong with Mary's food choices? of 5

4 Redesign Mary's Meals! Look at the foods in the left-hand column that Mary has chosen for lunch and dinner. Can you think of better foods she could eat that would follow Canada's Food Guide to Healthy Eating? Write your menu for Mary in the right-hand column!... Mary's Choices Your Menu... Lunch Lunch Hamburger 20 French fries 1 cup of chocolate ice cream 1 cola drink (325 ml) Dinner Dinner 1 steak (170 g) 1 potato, mashed with butter Canned peas (1/2 cup) Pie Coffee with cream and sugar 4 of 5

5 Redesign Mary's Meals Peer Assessment Category Yes No Useful Comments Did the speaker(s) speak so everyone could hear? Did they describe the problems in Mary's food choices? Did they design the menu according to the Canada Food Guide? 5 of 5