11 th 12 th grade nutrition class mickey gill
This presentation is the property of its rightful owner.
Sponsored Links
1 / 21

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


  • 37 Views
  • Uploaded on
  • Presentation posted in: General

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.

Download Presentation

11 th -12 th grade Nutrition class Mickey Gill

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Evolution of the

Food Guide Pyramid

11th-12th 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

  • Provided Balance and Moderation for Nutritious Diet

  • (2 out of 5 Components)


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

I eat my vegetables!

  • Servings: 3-5

  • Serving Sizes:

    • Leafy Vegetables= 1 cup

    • All other Vegetables= ½ cup

    • Vegetable juice= ¾ cup


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)

  • 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)

  • 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

  • Servings: Use Sparingly

  • Serving Sizes:

    • Butter, Margarine, Oil= 1 teaspoon

    • Mayo/Salad Dressing= 1 tablespoon


MyPyramid

  • AddedAdequacy and Variety for Nutritious Diet

  • (4 out of 5 Components)

  • Recommended Physical Activity with the Stairs


Carbs (bread, rice, cereal, & pasta)

  • Servings: 6

  • 3 servings should be Whole Grain


vegetables

  • Servings: 3-5

  • Eat vegetables with different colors


fruits

  • Servings: 2-4

  • Only 1 serving should be juice

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


Dairy (milk, yogurt, & cheese)

  • Servings: 2-3

  • Switch to Low fat or Skim


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

  • Servings: 3-4

  • Only 1 serving from red meat

Less Red Meat!!!!!


Fats, oils, & sweets

  • Use very little or None at all!

You don’t really need me!!!


MyPlate

  • Added Calorie Controlfor Nutritious Diet

  • (All the Components!)

Click to go to Website!


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

  • Half of Plate= Vegetables and Fruits

  • Other Half= Carbs and Protein

    • Small Portions!

  • Glass of Low fat or Skim Milk


  • Introducing MyPlate

    Click to watch MyPlate Video!


    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


  • Login