University of Arizona Nutrition Network Gayle Alleman , MS, RD. Today we will . . . . Explore MyPlate Program Find out how to teach about MyPlate while incorporating MyPyramid materials Get the scoop on MyPlate food groups Highlight MyPlate consumer messages. MyPlate.
Make at least half your grains whole grains.
A whole grain contains all edible parts of the grain.
Nutrients have not been removed.
On a label, the word “whole” precedes the name of the grain.
Whole grains should be 1st and/or 2nd ingredient after water, to be a good source of whole grain.
Dried beans, split peas, lentils. 1 oz. equivalent =
¼ c. cooked or ½ cup bean soup
2 Tbsp hummus
Tofu. 1 oz. equiv. = 1/4 cup
Nuts, seeds (unsalted)
1 ozequiv = 1/2 ounce
Nut or seed butters w/o added oil or sugar:
1 ozequiv = 1 Tbsp
Raise blood cholesterol levels
Increased risk of heart dz
Saturated fats: meat, poultry, full-fat dairy products, butter. Coconut, palm, palm kernel oil.
Trans fats: processed foods, margarine, hydrogenated oils
Cholesterol in foods
In animal sources of foods
Consume as little as possible
1 gram = 1/4 teaspoon
Add a splash of juice to water, or a slice of fruit. Make ice cubes out of fruit juice. Use special cups and straws!