11 th 12 th grade nutrition class mickey gill
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11 th -12 th grade Nutrition class Mickey Gill PowerPoint PPT Presentation


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Evolution of the Food Guide Pyramid. 11 th -12 th grade Nutrition class Mickey Gill. 5 Components of a Nutritious Diet. Food provides all essential nutrients. Eat different foods from each group. Not emphasizing one group over another. Only consumes calories (energy) needed.

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11 th -12 th grade Nutrition class Mickey Gill

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11 th 12 th grade nutrition class mickey gill

Evolution of the

Food Guide Pyramid

11th-12th grade Nutrition class

Mickey Gill


11 th 12 th grade nutrition class mickey gill

5 Components of a Nutritious Diet

Food provides all essential nutrients

Eat different foods from each group

Not emphasizing one group over another

Only consumes calories (energy) needed

No excess fat, salt, or sugar


Original food guide pyramid

Original Food Guide Pyramid

Original food guide pyramid

  • Provided Balance and Moderation for Nutritious Diet

  • (2 out of 5 Components)


Carbs bread rice cereal pasta

Carbs (bread, rice, cereal, & pasta)

  • Servings: 6-11

  • Serving Sizes:

    • Cooked cereal= ½ cup

    • Cold cereal= ½-1 cup

    • Rice/Pasta= ½ cup

    • Bread= 1 slice

    • Bagels, muffins, rolls= ½ slice


Vegetables

vegetables

I eat my vegetables!

  • Servings: 3-5

  • Serving Sizes:

    • Leafy Vegetables= 1 cup

    • All other Vegetables= ½ cup

    • Vegetable juice= ¾ cup


Fruits

fruits

  • Servings: 2-4

  • Serving Sizes:

    • All Fruits= ½ cup or (medium sized)

      • Medium sized fruit= regular sized light bulb

    • Fruit juice= ¾ cup


Dairy milk yogurt cheese

Dairy (milk, yogurt, & cheese)

  • Servings: 2-3

  • Serving Sizes:

    • Milk/Yogurt= 1 cup

    • Cheese= 1-2 ounces

      • 1½ ounces cheese= 9-volt battery


Protein meat poultry fish beans eggs nuts

Protein (meat, poultry, fish, beans, eggs, & nuts)

  • Servings: 2-3

  • Serving Sizes:

    • Meat, Poultry, Fish= 2-3 ounces

      • 2-3 ounces of meat= deck of cards

    • Beans/nuts= ½ cup

    • Eggs= 1 large egg


Fats oils sweets

Fats, oils, & sweets

  • Servings: Use Sparingly

  • Serving Sizes:

    • Butter, Margarine, Oil= 1 teaspoon

    • Mayo/Salad Dressing= 1 tablespoon


11 th 12 th grade nutrition class mickey gill

MyPyramid

  • AddedAdequacy and Variety for Nutritious Diet

  • (4 out of 5 Components)

  • Recommended Physical Activity with the Stairs


Carbs bread rice cereal pasta1

Carbs (bread, rice, cereal, & pasta)

  • Servings: 6

  • 3 servings should be Whole Grain


Vegetables1

vegetables

  • Servings: 3-5

  • Eat vegetables with different colors


Fruits1

fruits

  • Servings: 2-4

  • Only 1 serving should be juice

Only drink ONE of me as a serving! Eat more Fruit!!!


Dairy milk yogurt cheese1

Dairy (milk, yogurt, & cheese)

  • Servings: 2-3

  • Switch to Low fat or Skim


Protein meat poultry fish beans eggs nuts1

Protein (meat, poultry, fish, beans, eggs, & nuts)

  • Servings: 3-4

  • Only 1 serving from red meat

Less Red Meat!!!!!


Fats oils sweets1

Fats, oils, & sweets

  • Use very little or None at all!

You don’t really need me!!!


11 th 12 th grade nutrition class mickey gill

MyPlate

  • Added Calorie Controlfor Nutritious Diet

  • (All the Components!)

Click to go to Website!


About the myplate

About the Myplate

  • Familiar visual of Dinner Time

  • Meant to Control Calories better

  • Emphasizing more Vegetables and Fruits

  • Less Carbs

  • Very minimal Fats, Oils, Sweets


What to do with your plate

What to do with your plate

  • Half of Plate= Vegetables and Fruits

  • Other Half= Carbs and Protein

    • Small Portions!

  • Glass of Low fat or Skim Milk


  • Introducing myplate

    Introducing MyPlate

    Click to watch MyPlate Video!


    References

    References

    • Sizer& Whitnety (2011). Nutrition: Concepts & Controversies. Belmont, CA: Wadsworth, Cengage Learning

    • USDA (Revised 2012). Getting Started with MyPlate.

    • Retrieved from http://www.choosemyplate.gov/downloads/GettingStartedWithMyPlate.pdf


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