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A Balanced Diet: The Food Pyramid. A health lesson for a 3 rd grade classroom. Covered TEKS:. 115.5 Health Education, Grade 3 ( b) Knowledge and skills (1) Health Behaviors. The student explains ways to enhance and maintain health throughout the lifespan.

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A Balanced Diet: The Food Pyramid


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    1. A Balanced Diet:The Food Pyramid A health lesson for a 3rd grade classroom

    2. Covered TEKS: • 115.5 Health Education, Grade 3 ( b) Knowledge and skills (1)Health Behaviors. The student explains ways to enhance and maintain health throughout the lifespan. The student is expected to: (D) describe food combinations in a balanced diet such as a food pyramid.

    3. Questions: • Essential Question: 1) How does what you eat effect your health? How could your eating habits now effect your future? • Unit Questions: 1) What are the basic food groups essential for good health? 2) How much do you need of each daily?

    4. Lesson Objective: At the end of this unit, students should understand the basics of good nutrition according to the food pyramid. They should be able to apply this knowledge to their lives by planning a healthy snack. Also, the students should come away with an understanding of how nutrition effects their health and their lives.

    5. 6 – 11 servings a day Serving size is 1 cup cereal, ½ cup cooked pasta or rice, or 1 slice of bread. Examples: sandwich bread, spaghetti, pancakes, rice, etc. Group 1: Grains

    6. 3 – 5 servings a day Serving size is ½ cup, or about the size of the bulb part of a light bulb. Examples: carrots, broccoli, green beans, baked potato, salad (lettuce) Group 2: Vegetables

    7. 2 – 4 servings a day Serving size is 1 medium piece of fruit, or about the size of a baseball. Examples: apple, banana, orange, strawberries, peach, applesauce, watermelon, grapes Group 3: Fruits

    8. 2 – 3 serving a day Serving size is 1 cup of milk or yogurt, or 1 ounce of cheese, about the size of two dominos. Examples: a glass of milk, a yogurt cup, string cheese, milk on your cereal Group 4: Dairy

    9. 2 – 3 servings a day Serving size is 3 ounces of meat, chicken, or fish, (or about the size of the palm of a woman’s hand), ½ cup beans, or 1 egg. Examples: scrambled eggs, chicken nuggets, beans, ham or turkey lunchmeat Group 5: Protein

    10. Don’t eat very much of these! Serving size is 1 tablespoon of salad dressing, 1 teaspoon of sugar, or 1 pat of butter Example: candy, cookies, fried foods, ice cream, ranch dip Group 6: Fats, Oils, and Sweets

    11. References: • USDA Center for Nutrition Policy and Promotion (CNPP) 2005 food pyramid. web.mit.edu/.../sportsmedicine/wcrfoodpyr.html • Massachusetts Institute of Technology. Serving Sizes: Approximations to Other Items http://web.mit.edu/athletics/sportsmedicine/wcrservings.html