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Bellwork: Think-Pair-Share   What food guide models preceded the    current “Choose My Plate” guide?   Compare and Contr...
Objectives:Students will be able to: Identify the five food groups. Track Dietary intake. Demonstrate understanding of ...
.                                 PLAY!                    OR    Pass…     Share your partner’s response to the    bellwor...
Use the “Choose My Plate”Notetaker to record information   given in this presentation.
What is MyPlate? MyPlate is the new USDA guidance system to improve the  nutrition and wellbeing of Americans. MyPlate r...
How is it Different? Early Food Guides  http://www.nal.usda.gov/fnic/history/early.htm Basic 4 Food Guide  http://www.na...
Earlier Models:
Balance of Food GroupsTo build a healthy plate:3)Fill ½ of your plate with fruits and vegetables.4)Fill ¼ of your plate wi...
Fruits Any fruit, fresh, frozen, or canned in 100%  juice falls under this category. It may be  whole, cut-up or pureed....
Vegetables Any vegetable, fresh, frozen, or canned  (with no salt added) or rinsed in a strainer 1 serving is equivalent...
Paint Your Plate: Health Benefits   Blue/Purple    ◦ Benefits: This dark color presents against heart      disease by pre...
Paint Your Plate    Red     ◦ Benefits: These foods contain powerful       antioxidants that ward off some forms of      ...
Paint Your Plate   Green    o Benefits     • Dark green foods contain powerful antioxidants and       help your body remo...
Paint Your Plate   Orange    ◦ Benefits: These foods are important for skin      and bone health, and help maintain norma...
Paint Your Plate   Yellow    ◦ Benefits: These foods are essential to protect      your vision and help keep your immune ...
?Thumbs up / Thumbs down    4 Understanding
Grains Make at least ½ of your daily grain servings  whole grains Increase whole grain intake by replacing  refined grai...
Diagram of a Grain
Refined Grains Grains that have been milled to remove the  bran and germ from the grain Milling gives grains a finer tex...
Enriched Grains   Grain products with B    vitamins (thiamin,    riboflavin, niacin, folic    acid) and iron added   Ref...
Whole Grains   Include the entire grain seed, usually called the kernel   The kernel consists of 3 main components—the b...
Identifying a Whole Grain To ensure the product you are purchasing is  truly a whole grain, look at the ingredient list ...
Health Benefits of Whole Grains   Dietary fiber    ◦ May help reduce blood cholesterol levels    ◦ May lower risk of hear...
Nutrients in Whole Grains   B vitamins (thiamin, riboflavin, niacin,    folate)    ◦ Help the body release energy from pr...
Nutrients in Whole Grains   Magnesium    ◦ Used in building bones and releasing energy      from muscles   Selenium    ◦...
Protein Foods Make ¼ of your plate lean protein 1 ounce of protein is equivalent to:    ◦   1 ounce of meat, poultry or ...
Lean Protein Sources    Meat: Choose lean cuts     ◦   Eye of round roast or steak     ◦   Sirloin tip side steak     ◦  ...
Lean Protein Sources   Poultry    ◦ Choose skinless, boneless breasts    ◦ Trim all visible fat   Turkey    ◦ Choose lig...
Lean Protein Sources   Eggs    ◦ Use egg whites whenever possible    ◦ 2 egg yolks per week are safe for individuals with...
Health Benefits of Protein   Proteins function as building blocks for    bones, muscles, cartilage, skin, blood,    enzym...
Nutrients in Protein B vitamins (thiamin, riboflavin, folate, B6,  B12) Zinc    ◦ A mineral necessary for biochemical re...
Saturated Fats Fats that have no double bonds and tend to  remain solid at room temperature Higher intakes have been sho...
Cholesterol Used in the body for physiological and  structural functions The body makes cholesterol and humans  do not n...
Recommendations   Consume <10% of total calories from    saturated fat    ◦ For a 2,000 calorie diet, this would equal 22...
Oils Consume your recommended serving of oils  each day (varies) 1 teaspoon of oil is equivalent to:    ◦ 1 tsp. oil (Be...
Oils and Cooking Methods   Choosing lean cooking methods will help to    reduce fat content of meals:    ◦   Poaching    ...
Health Benefits of Oils  MUFAs   ◦ May lower your total cholesterol and low-density     lipoprotein cholesterol levels   ...
Nutrients in Oils Oils are the major source of monounsaturated  fats (MUFAs) and polyunsaturated fats  (PUFAs) in the die...
Dairy   Include 1 cup of nonfat or low-fat dairy at each    meal   1 cup of dairy is equivalent to:    ◦ 1 cup of milk, ...
Health Benefits of Dairy Intake of dairy products is linked to  improved bone health, and may reduce the  risk of osteopo...
Nutrients in Dairy   Calcium    ◦ Used for building bones and teeth and in      maintaining bone mass    ◦ Adequate calci...
Nutrients inDairy   Potassium    ◦ Helps to maintain healthy blood pressure    ◦ Reduces risk of developing kidney stones...
MyPlate Key Messages   Balancing Calories    o Enjoy your food, but eat less.    o Avoid oversized portions.    Foods to...
SoFAS SoF= Solid Fats  ◦ Includes saturated fat and trans fatty acids AS= Added Sugars  ◦ Includes sugars that are added...
Trans Fatty Acids   Trans Fatty Acids    ◦ Created through the process of hydrogenation,      in which food manufacturers...
Trans Fatty Acids   Examples of Foods:    ◦ Baked goods (cookies, cakes, frosting, crackers,      donuts, pastries, and c...
Other Food Components to Decrease   Sodium    ◦ Sodium is an essential nutrient and is needed by      the body in relativ...
Added Sugars Sugars are added to foods to improve  sweetness and palatability, serve as a  preservative, and provide func...
Added Sugars   Examples:    ◦ Any term that has an “-ose” on the end (dextrose,      fructose, sucrose, maltose, lactose)...
Reducing Intake of Added Sugars   Drink few or no regular sodas, sport drinks,    energy drinks, and fruit drinks    ◦ In...
Sodium The daily requirement for the average American is  2,300 mg/day (1 tsp) For certain groups the requirement is 1,5...
Reducing Sodium Intake Read the Nutrition Facts label for  information on the sodium content of  foods Consume more fres...
Reducing Sodium Intake Use condiments less often and do not add  salt to food at meals When eating at restaurants, ask t...
Other Food Components to Decrease   Alcohol    ◦ In the US, approximately 50% of adults are      current regular drinkers...
Alcohol   If alcohol is consumed, it should be done so in    moderation and only by those of legal age (Over    the age o...
Physical Activity   Strong evidence supports that regular    participation in physical activity helps people    maintain ...
Physical Activity   For substantial health benefits, adults    should do at least:    ◦ 150 minutes (2.5 hours) a week of...
Physical Activity   For additional and more extensive health    benefits, adults should increase their    aerobic physica...
Which Is Correct?This Food Group Provides the Building Blocks for rebuildingcells and tissue (hold up fingers)   1.   Vege...
Find Someone Who…Find someone who can answerone of the questions on yourhandout.Have them write the answer andsign your pa...
allstaractivities.com07/05/12
Sample Webquests:   http://lshs.leesummit.k12.mo.us/lmclshs/FACs/Process.html   http://www.gcs.k12.nc.us/176620981557113...
My Plate     Unit Project           07/05/12   65
DRAW, DESIGN, CREATE                      Draw a picture,   Create a poster    create a logo,  to summarize the      infor...
Example Topics to ChooseFrom:   How Does My Plate Address dietary restrictions in    general?   How Does My Plate addres...
http://www.readwritethink.org/files/resources/interactives/comic/index.html
Peer Teaching Students work in groups to create a  lesson on “My Plate” to teach to their  peers or a lower level culinar...
Obtain a Personalized Plan Visit www.choosemyplate.gov/supertracker Select “Create a Profile” and enter your age,  gende...
Activity Meal Planning using MyPlate Provide an example of a meal that includes  each major food group in the proper  pr...
Cooking District Apps:                            Track Your Diethttp://cookingdistrict.com/cd/general.nsf/blogbydate/0DA8...
Food groups:           VegetablesFruits         Give One,      Dairy          Get One     Protein      Grains
“Choose My Plate” Review:http://www.studystack.com/flashcard              -748272
Review with flashcards on Quizlet:   http://quizlet.com/9288445/my-plate-flash-ca
ActivityMatch the nutrient information orhealth fact with the correct food             group.        Be prepared to share....
Give One-Get One   Draw a vertical line down the     middle of a piece of paper                                        My...
Write onyour Slates    What is “MyPlate”What information is provided    about healthy living?How does “My Plate” address  ...
Food Group SortSort the cards or items      into groupsCreate a label for eachgroup you are creatingBe prepared to share
Five Food Group          Stations1.   Go to your assigned Food Group station2.   Discuss the prompt and take notes3.   Rot...
Questions?
Switch partners with someone you were not working with            today.  Tell or teach each other thetwo most important t...
Sources www.choosemyplate.gov 2010 Dietary Guidelines for Americans http://www.mayoclinic.com/health/food-and-nutrition...
Teachers- If you would like a copy of thenote-taker, or other resources mentionedin this Powerpoint, please email me atRqu...
My plate presentation for students
My plate presentation for students
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My plate presentation for students

This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.

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My plate presentation for students

  1. 1. Bellwork: Think-Pair-Share What food guide models preceded the current “Choose My Plate” guide? Compare and Contrast “My Plate” with it’s predecessors Be prepared to share your responses!
  2. 2. Objectives:Students will be able to: Identify the five food groups. Track Dietary intake. Demonstrate understanding of “Choose My Plate”.
  3. 3. . PLAY! OR Pass… Share your partner’s response to the bellwork (Be sure to introduce yourself and your partner) 5
  4. 4. Use the “Choose My Plate”Notetaker to record information given in this presentation.
  5. 5. What is MyPlate? MyPlate is the new USDA guidance system to improve the nutrition and wellbeing of Americans. MyPlate replaced MyPyramid as the major nutrition icon used by the USDA to portray the components of healthy diet to consumers. “MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a familiar image- a place setting for a meal. Before you eat, think about what goes on your plate or in your cup or bowl.” www.choosemyplate.gov April 2005-June 2011 June 2011-Present
  6. 6. How is it Different? Early Food Guides http://www.nal.usda.gov/fnic/history/early.htm Basic 4 Food Guide http://www.nal.usda.gov/fnic/history/basic4.h Patterns for Daily Food Choices http://www.nal.usda.gov/fnic/history/pat.htm
  7. 7. Earlier Models:
  8. 8. Balance of Food GroupsTo build a healthy plate:3)Fill ½ of your plate with fruits and vegetables.4)Fill ¼ of your plate with grains (preferably whole).5)Fill ¼ of your plate with a lean protein source.6)Having a serving of dairy on the side.
  9. 9. Fruits Any fruit, fresh, frozen, or canned in 100% juice falls under this category. It may be whole, cut-up or pureed. 1 serving of fruit is equivalent to: ◦ 1 cup fresh or frozen fruit (size of fist) ◦ 1 medium piece of fruit ◦ 1 cup 100% fruit juice ◦ ½ cup dried fruit
  10. 10. Vegetables Any vegetable, fresh, frozen, or canned (with no salt added) or rinsed in a strainer 1 serving is equivalent to: ◦ 2 cups leafy greens ◦ 1 cup raw or steamed vegetables ◦ 1 cup of vegetable juice
  11. 11. Paint Your Plate: Health Benefits Blue/Purple ◦ Benefits: This dark color presents against heart disease by preventing clot formation, and maintains healthy blood pressure ◦ Examples: Blueberries, blackberries, prunes, eggplant, blue potatoes, purple tomatoes, plums, purple onions
  12. 12. Paint Your Plate  Red ◦ Benefits: These foods contain powerful antioxidants that ward off some forms of cancer, and protect against heart attacks ◦ Examples: Tomatoes and tomato products, watermelon, red peppers, guava, cranberries, strawberries ◦ Hint: Heating up tomatoes helps your body absorb even more of their nutrients
  13. 13. Paint Your Plate Green o Benefits • Dark green foods contain powerful antioxidants and help your body remove cancer-causing toxins. • They are also heart healthy and aid in regulating blood pressure o Examples: Broccoli, kale, spinach, collard greens, brussels sprouts, cabbage, green beans, kiwi
  14. 14. Paint Your Plate Orange ◦ Benefits: These foods are important for skin and bone health, and help maintain normal blood sugar ◦ Examples: Oranges, tangerines, carrots, cantaloupe, pumpkins, sweet potatoes, apricots, orange peppers
  15. 15. Paint Your Plate Yellow ◦ Benefits: These foods are essential to protect your vision and help keep your immune system healthy ◦ Examples: Yellow squash, corn, avocados, endive, banana, lemons
  16. 16. ?Thumbs up / Thumbs down 4 Understanding
  17. 17. Grains Make at least ½ of your daily grain servings whole grains Increase whole grain intake by replacing refined grains with whole grains 1 oz. of grains is equivalent to: ◦ 1 slice of bread ◦ 1 cup of ready-to-eat cereal ◦ ½ cup of cooked rice, cooked pasta, or cooked cereal
  18. 18. Diagram of a Grain
  19. 19. Refined Grains Grains that have been milled to remove the bran and germ from the grain Milling gives grains a finer texture and improves their shelf life The milling process also removes the most nutritious parts of the grain ◦ Dietary fiber, iron, and many B vitamins
  20. 20. Enriched Grains Grain products with B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added Refined grains are typically “enriched” to improve their nutritional profile
  21. 21. Whole Grains Include the entire grain seed, usually called the kernel The kernel consists of 3 main components—the bran, germ, and endosperm Whole grains are consumed either as a single food (ex: wild rice or popcorn) or an ingredient in foods (ex: cereals, breads, crackers)
  22. 22. Identifying a Whole Grain To ensure the product you are purchasing is truly a whole grain, look at the ingredient list The first ingredient should include the word whole before the grain type Examples: ◦ Whole wheat or 100% whole wheat ◦ Whole grain barley ◦ Whole rye Other types of whole grains: Buckwheat, bulgur, millet, oatmeal, quinoa, rolled oats, brown or wild rice
  23. 23. Health Benefits of Whole Grains Dietary fiber ◦ May help reduce blood cholesterol levels ◦ May lower risk of heart disease, obesity, and type 2 diabetes ◦ Helps maintain proper bowel function, reducing constipation and the likelihood of developing diverticulosis ◦ Provides a feeling of fullness
  24. 24. Nutrients in Whole Grains B vitamins (thiamin, riboflavin, niacin, folate) ◦ Help the body release energy from protein, fat, and carbohydrates ◦ Essential for a healthy nervous system Iron ◦ Used to carry oxygen in the blood
  25. 25. Nutrients in Whole Grains Magnesium ◦ Used in building bones and releasing energy from muscles Selenium ◦ Protects cells from oxidation ◦ Helps maintain a healthy immune system
  26. 26. Protein Foods Make ¼ of your plate lean protein 1 ounce of protein is equivalent to: ◦ 1 ounce of meat, poultry or fish ◦ ¼ cup cooked beans ◦ 1 egg or 2 egg whites ◦ 1 tablespoon of peanut butter ◦ ½ ounce of nuts or seeds (Ex: 12 almonds, 24 pistachios, 7 walnut halves)
  27. 27. Lean Protein Sources  Meat: Choose lean cuts ◦ Eye of round roast or steak ◦ Sirloin tip side steak ◦ Top round roast and steak ◦ Bottom round roast and steak ◦ Top sirloin steak ◦ Lean or Extra lean ground beef
  28. 28. Lean Protein Sources Poultry ◦ Choose skinless, boneless breasts ◦ Trim all visible fat Turkey ◦ Choose light meat over dark meat ◦ Choose lean or extra lean ground turkey
  29. 29. Lean Protein Sources Eggs ◦ Use egg whites whenever possible ◦ 2 egg yolks per week are safe for individuals with high cholesterol ◦ Note: New studies recommend eating the egg yolk as many valuable nutrients are missed when eating egg whites only Fish ◦ Choose alternative varieties of shellfish to lower cholesterol intake (Ex: scallops, crab, lobster instead of shrimp)
  30. 30. Health Benefits of Protein Proteins function as building blocks for bones, muscles, cartilage, skin, blood, enzymes, hormones, and vitamins
  31. 31. Nutrients in Protein B vitamins (thiamin, riboflavin, folate, B6, B12) Zinc ◦ A mineral necessary for biochemical reactions and proper immune function EPA and DHA ◦ Two types of omega-3 fatty acids found in varying amounts in seafood that have been shown to play a positive role in heart health
  32. 32. Saturated Fats Fats that have no double bonds and tend to remain solid at room temperature Higher intakes have been shown to be associated with higher levels of total and LDL cholesterol (positive risk factors for heart disease) Examples: Full-fat meats and dairy products, hydrogenated shortening, coconut, or palm oils
  33. 33. Cholesterol Used in the body for physiological and structural functions The body makes cholesterol and humans do not need to consume this in their diet Higher intakes have been shown to raise blood levels of LDL cholesterol (a positive risk factor for heart disease) Varying levels can be found in different animal products: meat, seafood, poultry, eggs, dairy products
  34. 34. Recommendations Consume <10% of total calories from saturated fat ◦ For a 2,000 calorie diet, this would equal 22 grams Consume <300 mg/day of cholesterol ◦ 1 egg yolk = 185 mg cholesterol ◦ 3 oz. shrimp (about 4 large) = 166 mg cholesterol
  35. 35. Oils Consume your recommended serving of oils each day (varies) 1 teaspoon of oil is equivalent to: ◦ 1 tsp. oil (Best choices: olive, canola, soybean, flaxseed) ◦ 1 tsp. butter or margarine ◦ 1 tsp. mayonnaise ◦ ½ Tbsp. peanut butter ◦ 1 T. nuts or seeds ◦ 1 T. regular salad dressing or 2 T. light dressing ◦ 1/8 avocado ◦ 8 olives
  36. 36. Oils and Cooking Methods Choosing lean cooking methods will help to reduce fat content of meals: ◦ Poaching ◦ Broiling ◦ Baking ◦ Sautéeing ◦ Grilling ◦ Steaming
  37. 37. Health Benefits of Oils  MUFAs ◦ May lower your total cholesterol and low-density lipoprotein cholesterol levels ◦ May also help normalize blood clotting ◦ May also benefit insulin levels and blood sugar control  PUFAs ◦ Omega 3 fatty acids have been shown to play a positive role in heart health
  38. 38. Nutrients in Oils Oils are the major source of monounsaturated fats (MUFAs) and polyunsaturated fats (PUFAs) in the diet PUFAs contain some fatty acids that are necessary for health—called "essential fatty acids” ◦ Omega-6 PUFAs (liquid vegetable oils) ◦ Omega-3 PUFAs (soybean oil, canola oil, walnuts, flaxseed, fish) Vitamin E ◦ A powerful antioxidant that has may reduce the risk of heart disease and cancer
  39. 39. Dairy Include 1 cup of nonfat or low-fat dairy at each meal 1 cup of dairy is equivalent to: ◦ 1 cup of milk, soymilk (soy beverage), or almond milk ◦ 1 cup yogurt ◦ 1 ½ ounces of natural cheese ◦ 2 ounces of processed cheese
  40. 40. Health Benefits of Dairy Intake of dairy products is linked to improved bone health, and may reduce the risk of osteoporosis Intake of dairy products is also associated with a reduced risk of cardiovascular disease and type 2 diabetes, and with lower blood pressure in adults Note: It is possible to obtain the same nutrient benefits offered by dairy from alternate food sources and have a healthy diet without dairy
  41. 41. Nutrients in Dairy Calcium ◦ Used for building bones and teeth and in maintaining bone mass ◦ Adequate calcium intake is indicated for the following age groups:  Children: 9 years+  Adolescent girls  Adult women  Adults: 51 years+ ◦ Diets that include 3 cups of dairy a day can improve bone mass
  42. 42. Nutrients inDairy Potassium ◦ Helps to maintain healthy blood pressure ◦ Reduces risk of developing kidney stones and experiencing bone loss Vitamin D ◦ Works to maintain proper levels of calcium and phosphorous, thereby helping to build and maintain bones ◦ Can help reduce the risk of bone fractures
  43. 43. MyPlate Key Messages Balancing Calories o Enjoy your food, but eat less. o Avoid oversized portions.  Foods to Increase o Make half your plate fruits and vegetables. o Make at least half of your daily grains whole grains. o Switch to fat-free or low-fat (1%) milk. Foods to Reduce o Compare sodium in foods like soup, bread, and frozen meals and choose the foods with lower numbers. o Drink water instead of sugary drinks.
  44. 44. SoFAS SoF= Solid Fats ◦ Includes saturated fat and trans fatty acids AS= Added Sugars ◦ Includes sugars that are added to foods during processing, preparation, or at the table The USDA food patterns include a SoFAS allowance for each calorie level, formerly known as “discretionary calories”
  45. 45. Trans Fatty Acids Trans Fatty Acids ◦ Created through the process of hydrogenation, in which food manufacturers use to make products containing unsaturated fatty acids solid at room temperature ◦ Hydrogenation allows fats to become more resistant to becoming spoiled or rancid ◦ Consuming too many of these fats has been shown to raise LDL cholesterol and increase risk for heart disease
  46. 46. Trans Fatty Acids Examples of Foods: ◦ Baked goods (cookies, cakes, frosting, crackers, donuts, pastries, and croissants) ◦ Packaged snack foods (chips, crackers, snack mixes) How to identify: ◦ Look at the ingredient label for the terms “hydrogenated oil” or “partially hydrogenated oil” ◦ Even if the nutrition facts label reads “0 gm trans fat” the food can still contain trace amounts
  47. 47. Other Food Components to Decrease Sodium ◦ Sodium is an essential nutrient and is needed by the body in relatively small quantities ◦ The higher an individual’s intake of sodium, the higher their blood pressure ◦ The estimated average intake of sodium for all Americans ages 2 years and older is approximately 3,400 mg/day ◦ What is the daily requirement for sodium?
  48. 48. Added Sugars Sugars are added to foods to improve sweetness and palatability, serve as a preservative, and provide functional attributes (ex: browning capacity) Many foods that contain added sugars often supply calories, but few or no essential nutrients and no dietary fiber (empty calories) Both naturally occuring sugars and added sugars inrease the risk of dental caries
  49. 49. Added Sugars Examples: ◦ Any term that has an “-ose” on the end (dextrose, fructose, sucrose, maltose, lactose) ◦ Any term that has “syrup” on the end (corn syrup, high-fructose corn syrup, malt syrup, pancake syrup) ◦ Any type of sugar (brown sugar, invert sugar, raw sugar, confectioner’s sugar) ◦ Dextrin, honey, nectar, molasses
  50. 50. Reducing Intake of Added Sugars Drink few or no regular sodas, sport drinks, energy drinks, and fruit drinks ◦ Instead, choose water, seltzer, unsweetened tea or coffee Eat less cookies, cake, ice cream, candy, and other desserts ◦ Select fruit for dessert Read the Nutrition Facts label and ingredient label to choose products with less sugar
  51. 51. Sodium The daily requirement for the average American is 2,300 mg/day (1 tsp) For certain groups the requirement is 1,500 mg/day ◦ Individuals with hypertension, diabetes, or chronic kidney disease ◦ Adults ages 51 years and older
  52. 52. Reducing Sodium Intake Read the Nutrition Facts label for information on the sodium content of foods Consume more fresh foods and less processed foods Eat more home-prepared foods where you have more control over preparation methods Use spices, no salt seasonings, juice, or vinegar as flavoring instead of salt
  53. 53. Reducing Sodium Intake Use condiments less often and do not add salt to food at meals When eating at restaurants, ask that salt not be added to your food or order lower sodium options if available Increase the amount of potassium in your diet (works to counteract sodium in the body)
  54. 54. Other Food Components to Decrease Alcohol ◦ In the US, approximately 50% of adults are current regular drinkers and 14% are current infrequent drinkers ◦ Alcohol may have beneficial effects when consumed in moderation ◦ However, alcohol intake has also been linked to increased risk of breast cancer, violence, drowning, and injuries form falls and auto accidents
  55. 55. Alcohol If alcohol is consumed, it should be done so in moderation and only by those of legal age (Over the age of 21) Moderate consumption ◦ 1 drink per day for women ◦ 2 drinks per day for men 1 drink is equivalent to: ◦ 12 fl. oz. beer ◦ 5 fl. oz. of wine ◦ 1.5 fl. oz. of hard liquor
  56. 56. Physical Activity Strong evidence supports that regular participation in physical activity helps people maintain a healthy weight and prevent excess weight gain When combined with reduced calorie intake, physical activity may aid in weight loss and maintenance of weight loss
  57. 57. Physical Activity For substantial health benefits, adults should do at least: ◦ 150 minutes (2.5 hours) a week of moderate- intensity aerobic physical activity  Ex: Brisk walking OR ◦ 75 minutes (1 hour and 15 minutes) a week of vigorous-intensity aerobic physical activity  Ex: Running
  58. 58. Physical Activity For additional and more extensive health benefits, adults should increase their aerobic physical activity to: ◦ 300 minutes (5 hours) a week of moderate- intensity activity OR ◦ 150 minutes (1.5 hours) a week of vigorous- intensity activity
  59. 59. Which Is Correct?This Food Group Provides the Building Blocks for rebuildingcells and tissue (hold up fingers) 1. Vegetables 2. Fruits 3. Grains 4. Protein 5. Dairy
  60. 60. Find Someone Who…Find someone who can answerone of the questions on yourhandout.Have them write the answer andsign your paper.Now, find a different person toanswer another question.Keep going until all of thequestions are answered.
  61. 61. allstaractivities.com07/05/12
  62. 62. Sample Webquests: http://lshs.leesummit.k12.mo.us/lmclshs/FACs/Process.html http://www.gcs.k12.nc.us/17662098155711310/lib/1766209 http://www.mattawanschools.org/14652062293159703/lib/1 http://www.zunal.com/webquest.php?w=107898 Note: This webquest could be used as an alternative for some accommodations
  63. 63. My Plate Unit Project 07/05/12 65
  64. 64. DRAW, DESIGN, CREATE Draw a picture, Create a poster create a logo, to summarize the information and learned in this Design your poster! unit. Be prepared to share!
  65. 65. Example Topics to ChooseFrom: How Does My Plate Address dietary restrictions in general? How Does My Plate address a specific health concern: Diabetes, Anemia, Pregnancy, Dieting, Vegan, Food Allergies, Gluten-Free Diets, Hypertension, High Cholesterol Compare and contrast My Plate to other dietary models. Research a food group and explain it’s importance to healthy living 07/05/12 Property of CTE Joint Venture 67
  66. 66. http://www.readwritethink.org/files/resources/interactives/comic/index.html
  67. 67. Peer Teaching Students work in groups to create a lesson on “My Plate” to teach to their peers or a lower level culinary class. Students create a lesson, activity, and sample scaled down “My Plate” with correct proportions of each food group.
  68. 68. Obtain a Personalized Plan Visit www.choosemyplate.gov/supertracker Select “Create a Profile” and enter your age, gender, and activity level to obtain a personalized calorie/food group plan Use the Supertracker tool to track your food intake and exercise to see how you’re measuring up to your recommendations
  69. 69. Activity Meal Planning using MyPlate Provide an example of a meal that includes each major food group in the proper proportions specified by MyPlate ◦ Breakfast ◦ Lunch ◦ Dinner Prizes for volunteers!
  70. 70. Cooking District Apps: Track Your Diethttp://cookingdistrict.com/cd/general.nsf/blogbydate/0DA8FDE7F5B 55069852579EA00685E7B?opendocument
  71. 71. Food groups: VegetablesFruits Give One, Dairy Get One Protein Grains
  72. 72. “Choose My Plate” Review:http://www.studystack.com/flashcard -748272
  73. 73. Review with flashcards on Quizlet: http://quizlet.com/9288445/my-plate-flash-ca
  74. 74. ActivityMatch the nutrient information orhealth fact with the correct food group. Be prepared to share. 76
  75. 75. Give One-Get One Draw a vertical line down the middle of a piece of paper My Write 3-5 ideas or answers to Idea Other s s’ the question in the left column Ideas When time is called rotate and exchange ideas Write new ideas gained from your peers in the right column 77
  76. 76. Write onyour Slates What is “MyPlate”What information is provided about healthy living?How does “My Plate” address exercise? PROPERTY OF PIMA COUNTY JTED, 2010 2
  77. 77. Food Group SortSort the cards or items into groupsCreate a label for eachgroup you are creatingBe prepared to share
  78. 78. Five Food Group Stations1. Go to your assigned Food Group station2. Discuss the prompt and take notes3. Rotate to the next station when time is called4. Return to your seats and be prepared to share 80
  79. 79. Questions?
  80. 80. Switch partners with someone you were not working with today. Tell or teach each other thetwo most important things youhave learned so far about “My Plate”. Switch roles and repeat the process. PROPERTY OF PIMA COUNTY JTED, 2010 82
  81. 81. Sources www.choosemyplate.gov 2010 Dietary Guidelines for Americans http://www.mayoclinic.com/health/food-and-nutrition/ http://www.hsph.harvard.edu/nutritionsource/what-sho http://www.mayoclinic.com/health/cuts-of-beef/MY01 “Color Me Healthy-Eating for a Rainbow of Benefits,” Schaeffer, Today’s Dietitian, Nov. 2008 http://prezi.com/yk15mtrs6rng/copy-of-my-plate/ http://www.slideshare.net/jperelli/my-plate-presentation
  82. 82. Teachers- If you would like a copy of thenote-taker, or other resources mentionedin this Powerpoint, please email me atRquattro@pimajted.org.

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