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.
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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!