Participant Group Nutrition Education outline: Get the Skinny on Milk

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Participant Group Nutrition Education outline: Get the Skinny on Milk"

Transcription

1 Participant Group Nutrition Education outline: Get the Skinny on Milk Lesson Plan adapted from California WIC This group NE outline uses a facilitated discussion format, including a tasting activity. Select the activities that work best for your staff and participants. Goal: Participants can plan for the transition to lower fat milk that is part of the new food package. Target Audience: WIC participants, women or children ranging in ages from 24 months to 5 years. Time needed: ~30-40 minutes Objectives: By the end of the session participants will have: An understanding of their own milk preferences and how to transition to a lower fat milk Tasted the differences between the 4 types of milk Compared the nutrition facts label of the 4 different types of milk Overview: 1. Welcome/Intro 2. Milk Tasting 3. Nutrition Facts Label or Comparison of 4 Types of Milk 4. Transition strategies for changing to lower fat milk 5. Closing Materials Needed: Note: Additional handouts are included at the end of this file. Those not included in the materials list are for your consideration and may be used if preferred. Milk carton labels (whole, reduced fat-2%, low fat-1%, non-fat/fat-free/skim) - actual cartons or just labels works Page 1 of 6

2 Milk carton labels (whole, reduced fat-2%, low fat-1%, non-fat/fat-free/skim) - actual cartons or just labels works Milk (4 diff. types) for tasting ~2 oz per type of milk per person expected to participate (e.g. 1 qt. = 32 oz = participants) Small paper cups for tasting (2-4 oz size are fine)-4 different colors to distinguish between types (only known to the facilitator) [example: yellownon-fat, green- low fat, red- reduced fat, blue-whole] Sun glasses for blind tasting (optional) Dry erase board with dry-erase markers Nutrients in 8 oz Milk chart (blank) or large blank post-it note pad Handouts: From National Dairy Council o Which milk is the healthiest? Milk label-nutrition facts comparison o Low fat milk is a healthy choice/ Great Tasting Ways to use milk & cheese (double sided) o Escoge Bien, Vive Bien Optional handout: Skimming the milk label Background: The new WIC food packages(to be implemented in Aug. 2009) will be offering reduced fat (2%), low fat (1%), and non-fat (fat free, skim) milk to women and children over the age of 2 to align more closely with the USDA guidelines. Activity 1: Getting started 5 to 10 minutes Facilitator introduces self and invites clients to introduce themselves. Explain that you will be asking questions and everyone is welcome to share and participate but are not required if they so choose. Intro today s topic Getting the skinny on milk Use a flip chart to write down answers to the following questions: o What kind of milk do you normally use? o When buying milk, what do you look for? o What have your experiences been in trying different kinds of milk? Reduced fat (2%), Low fat (1%), Fat free (skim or non-fat) o What influences your decision to get the milk that you do? Activity 2: Milk Tasting ~10 minutes Just to get us started thinking, we are going to do a blind tasting of the 4 different types of milk we will be discussing today Page 2 of 6

3 Let each participant, including children, try each of the 4 different milk samples. Using the sunglasses makes it so people cannot see the difference between the milk samples. Do not let participants see the milk label and do not tell them what type of milk it is. On white board make a column for each color cup. Allow participants to try whatever color they like and comment on the type using white board. Encourage multiple tastes to try the different colors and comment on them. Ask questions of the group o What do you think about the milk you have just tasted? o What type of milk do you think it is? o Which one is your favorite? Reveal to the participants what color corresponded to which kind of milk. o What do you think? What surprised you, if anything? Did you taste a type of milk that surprised you? o How were you able to tell the difference between the milks? Activity 3: Nutrition Facts Label~10 minutes Note: Depending on the brand of milk, amounts of different nutrients will vary from the tables shown or from the labels shown on the different handouts. Using milk labels from stores in your area will illustrate what is in the milk available to your participants. The nutrition facts label can be useful to compare foods, such as different milks. Let s look at the nutrition facts labels on the four different types of milk that we tasted and compare the nutrients Hand out the different milk labels/cartons o Look at the nutrient information on the nutrition facts label. Share with a partner or group what you notice about the label. Allow time to share o Who would like to share what they noticed about these labels? Hear responses, Put up Nutrients in 8 oz Milk chart (blank none of the values filled in) o Optional handout: Skimming the milk label If any nutrients have been noted during the discussion of the labels, add them to the blank chart o We will write in the nutrient amounts for each of the milks on this chart. Page 3 of 6

4 Ask for volunteers to fill in the following table: Measurements are for 1 cup of milk each Type of Milk Calories Total Fat Protein Calcium (% of Daily Value) Fat Free 83 0 grams 8 grams 31% Low Fat 1% grams 8 grams 29% Reduced Fat grams 8 grams 29% 2% Whole grams 8 grams 28% Discuss what they notice about the chart and the differences between milks o What do you notice about the comparison of these milks? o Now that you have seen the nutrient comparison and tasted the different types of milk, what are your thoughts about choosing milk? o What did you learn that you did not know before you came in here today? Alternate Activity 3: Comparison of 4 types of milk ~10 minutes Now let s look at the nutrients in the different types of milk. o The food label contains different kinds of information, including how much food is in the container, a list of ingredients in the food, and the amounts of nutrients in one serving. During this session we will look at the nutrients in milk labels to compare the four types of milk currently (since whole will not be offered in Aug 09) available Distribute comparison handouts Which Milk is Healthiest o Can anyone tell me what the nutrition label is telling me? o Which information on this nutrition fact section of the label is most important to you? o Which information is most interesting to you and why? o What are your questions about the information on the nutrition facts label? Food labels list the ingredients and give information on the amounts of nutrients in the food. Let s look at this handout. The Nutrition Facts Label gives information on the nutrients in one serving of the food. It shows how many calories, protein, fat, cholesterol, sodium, vitamins and minerals are in one serving. Page 4 of 6

5 Let participants look at the handout and talk about the sections and nutrients that are the most important or interesting to them. Discuss what they notice about the handout and the differences between milks o What do you notice about the comparison of these milks? o Now that you have seen the nutrient comparison and tasted the different types of milk, what are your thoughts about choosing milk? o What did you learn that you did not know before you came in here today? Activity 4: Addressing the transition 10 minutes Many mom s have mentioned the challenges with switching from the milk their family is used to, to one with less fat. Lets share some ideas for how to make that switch easier. o How would you change to a lower fat milk? o How would you use a lower fat milk? o What will your other family members say about making a switch? Ask for suggestions. Pass out handout Low fat milk is a healthy choice/ Great Tasting Ways to use milk & cheese (double sided) OR Escoge Bien, Vive Bien Some suggestions to note on the handout: o Use low fat milk in cooking (ex: soups, sauces, casseroles, pudding) o Mix milk to transition, add 2% to whole, gradually increasing the amount of 2% until whole is no longer used. (repeat with 1% and/or fat free) o Try low fat milk with cereal or oatmeal o Make scrambled eggs with low fat milk o Add chocolate, vanilla, or cinnamon to warmed low fat milk Have participants identify which strategy might work for them Address what individuals look for when they re at the store buying milk. (Ex: lid color, fat %, name, label, etc ) o What would you look for at the store if you are going to buy a different milk? What will it say on the label? Activity 5: Closing 5 minutes Now what are your questions about reading and using labels to choose healthy milk for your family? o What was useful for you today? o Would you like a few recipes using lower fat milk? Page 5 of 6

6 o As part of a change to healthier foods in WIC, WIC will be changing to lower fat milk in August You don t have to wait. You can begin to make that change now in anticipation. I am confident that if you decide to start making this change, you will find a way to make it work. Handout/recipe cards Thank participants for their participation and attending your session. Page 6 of 6

7 Skimming the Milk Label Looking at the new names for milk All milk has the same nutrition. Fat-free milk, low-fat milk, reduced-fat milk, and whole milk all have the same amount of protein, vitamins and minerals. Switching from higher fat milk to lower fat milk and milk products can make a big difference in the amount of fat and extra calories in your diet. One 8-oz glass of whole milk gives you a quarter of the saturated fat you should have in a whole day. Fat-free (or skim) milk doesn t give you any! Look at the difference! New Name Old Name Fat grams/ 8 oz Fat (% of Daily Value) Calories / 8 oz Protein / 8 oz Calcium (% of Daily Value) Whole Milk Whole Milk 8.0 g 12% g 28% Reduced fat Low-fat or 2% 5 g 7% g 29% milk milk Low-fat Milk Low-fat or 1% 2 g 4% g 29% milk Fat-Free, Skim Milk 0 g 0% 83 8 g 31% Skim, Non-fat - FDA s Current Labeling Standards Kurtzweil, Paula. FDA Consumer (Jan-Feb 1998) Compiled by: Oregon WIC and NES/ODC

8 Which Milk is Healthiest? All milk contains the same essential nutrients

9 Low fat milk is a healthy choice for you and your family. low fat milk whole milk Low fat milk has: Same calcium Same protein Same minerals and vitamins Less fat Fewer calories All Milk Has: Calcium and vitamin D for strong teeth and bones Protein for muscle growth Calcium, potassium and magnesium for healthy blood pressure Doctors and nutritionists encourage drinking low fat and fat free milk.

10 Great Tasting Ways to Use Milk and Cheese Creamy Banana Walnut Oatmeal * Perfect Fruit Smoothie * Start at Breakfast Add low fat milk to whole grain cereal with fresh fruit Use low fat milk in place of water when making oatmeal Make scrambled eggs with low fat milk and top with mozzarella cheese Snack Smart Prepare instant pudding mix with low fat or fat free milk and spoon over vanilla wafer cookies and sliced bananas Mix low fat milk or yogurt with fruit in a blender to make a fruit smoothie Enjoy a cup of steaming hot chocolate mix fat free milk with chocolate syrup Healthier Meals Make soups and casseroles more flavorful by adding low fat milk Sprinkle shredded mozzarella cheese on top of broccoli, beans, whole grain rice or other family favorites Moving to lower fat milk? Take your time Step one: switch between whole and 2% Step two: Stick with 2% if you like it, or switch between 2% and 1% Step three: Stick with 1% if you like it, or switch between 1% and fat free Cheesy Broccoli Soup* *For these and other great tasting milk and cheese recipes, visit Sensitive to lactose? Try low fat and fat free lactose free milk! 2008 National Dairy Council

11

12

13 For Growing Bones Which Milk? Why Milk? Check the Nutrient Facts panel on milk cartons to find the benefits. You ll see several nutrients that everyone in your family needs. Calcium and vitamin D for your child s growing bones and teeth. These same nutrients help your bones stay healthy. Protein for building a growing body. It also keeps your body in good repair. Vitamin A for healthy eyes and skin. Offer milk or water to satisfy thirst. Your child needs plenty of fluids to stay healthy, too. Whole Milk Nutrition Facts Serving Size 8 fl oz (244g) Servings Per Container 1 2% Reduced Fat Milk 1% Low-fat Milk Nutrition Facts Serving Size 8 fl oz (244g) Servings Per Container 1 Nutrition Facts Serving Size 8 fl oz (244g) Servings Per Container 1 Amount Per Serving Calories 150 Calories from Fat 70 %Daily Value* Total Fat 8g 13 % Saturated Fat 5g 25 % Cholesterol 35mg 11 % Sodium 120mg 5 % Total Carbohydrate 11g 4 % Dietary Fiber 0g 0 % Sugars 12g Protein 8g Amount Per Serving Calories 120 Calories from Fat 40 %Daily Value* Total Fat 4.5g 7 % Saturated Fat 3g 15 % Cholesterol 20mg 6 % Sodium 120mg 5 % Total Carbohydrate 12g 4 % Dietary Fiber 0g 0 % Sugars 11g Protein 8g Amount Per Serving Calories 100 Calories from Fat 25 %Daily Value* Total Fat 2.5g 4 % Saturated Fat 1.5g 8 % Cholesterol 10mg 3 % Sodium 125mg 5 % Total Carbohydrate 12g 4 % Dietary Fiber 0g 0 % Sugars 11g Protein 8g Vitamin A 6% Vitamin C 4% Calcium 30% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Vitamin A 10% Vitamin C 4% Calcium 30% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Vitamin A 10% Vitamin C 4% Calcium 30% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Which milk would you buy? What s different? What s the same? Nutrition Facts on milk cartons can help you make choices for your family. Your child will get the same amount of bone-building calcium no matter what type you pick. Low-fat milk has less fat. If you prefer, look for fat-free (skim) milk. Provided by NIBBLES FOR HEALTH 7 Nutrition Newsletters for Parents of Young Children, USDA, Food and Nutrition Service

14 For Growing Bones Which Milk? Which Milk for Your Child? Starting at age two, children can drink low-fat milk. It s a good habit for your whole family to learn. Drinking low-fat milk is one way to get less fat, especially saturated fat. That s healthy! If you have a child under two years, offer whole milk after breast milk or formula. Babies and toddlers need the fat from whole milk to grow properly. Change slowly to low-fat milk: Switch first from whole to 2% milk. When your child gets used to the flavor, try low-fat milk. Try chocolate low-fat milk. The flavor is about the same as in higher fat chocolate milk. Offer low-fat milk on cereal and in smoothies. Your child probably won t notice. Try this: Drink milk to protect your bones and your child will do what you do. The secret to success is having milk in your refrigerator. Have enough for you and your child, too. NIBBLES FOR HEALTH 7 Nutrition Newsletters for Parents of Young Children, USDA, Food and Nutrition Service

15 1/2 gallon whole milk 1/2 gallon 2% milk 1/2 gallon 1% milk 1/2 gallon fat free milk = 15 teaspoons of butter = 9 teaspoons of butter = 4 1/2 teaspoons of butter = 0 teaspoons of butter (15 cucharaditas de mantequilla) (9 cucharaditas de mantequilla) (4 1/2 cucharaditas de mantequilla) (0 cucharaditas de mantequilla)

16 YOUR KIDS NEED CALCIUM Growing Children Need Calcium to Build Strong Bones and Teeth! Milk and most dairy foods are excellent sources. How much do your children need? Most children who are 2 to 5 years old need 2 cups of milk and dairy foods each day.* What Counts as One Cup of Milk? Milk 2% reduced-fat, 1% low-fat, fat-free All are available lactose free Natural Cheese Such as Cheddar, Mozzarella or Colby Yogurt 2% reduced-fat, low-fat or fat-free 1 cup 1 1 /2 ounces counts as 1 cup of milk 1/3 cup shredded cheese counts as 1 cup of milk 1 container (6 to 8 ounces) counts as 1 cup of milk Macaroni and Cheese From packaged mix Processed American Cheese Pudding made with Milk or Frozen Yogurt or Ice Milk 2 cups count as 1 cup of milk 3 slices count as 1 cup of milk 1 cup counts as 1 cup of milk Tomato Soup Made with milk 2 cups count as 1 cup of milk Give Your Child More Calcium Use milk instead of water when making: Hot cereal Hot chocolate Instant mashed potatoes Scrambled eggs Pancakes Condensed soup Grilled Cheese Sandwich Made with Processed American Cheese 1 sandwich made with 3 slices of cheese counts as 1 cup of milk Source: USDA MyPyramid *Children 4 to 5 years old that are physically active more than 60 minutes a day should have 3 servings. Copyright 2008 National Dairy Council. 3aday.org

17 FOOD GUIDE FOR YOUNG CHILDREN Grain Group Ages 2 and 3 Ages 4 and 5 At least half of all grains eaten should be whole grains. These foods count as 1 ounce: 1 slice whole wheat bread 1 /2 cup cooked oatmeal 1 /2 cup cooked rice or pasta 1 cup ready-to-eat cereal 1 flour or corn tortilla (6 inches) Vegetable Group Try carrots, broccoli, cauliflower, green peppers, green beans, peas, tomatoes and celery. These foods count as 1 cup: 1 cup raw or cooked vegetables 2 cups leafy vegetable Fruit Group Choose fresh, frozen, canned and dried fruit and 100% juice. Try apples, bananas, peaches, orange slices, blueberries and dried apricots, cherries and raisins. These foods count as 1 cup: 1 cup cut-up fruit 1 cup 100% fruit juice limit portion to 1 /2 cup per day* 1 /2 cup dried fruit 1 /2 cup is equal to: 1 small fruit Milk Group Serve milk with meals. These foods count as 1 cup: 1 cup low-fat or fat-free milk 1 cup low-fat yogurt 1 1 /2 ounces natural cheese 2 ounces American cheese 1 cup pudding made with milk Meat, Fish, Beans, and Nuts Group Serve lean meat, poultry, or fish. These foods count as 1 ounce: 1 ounce cooked meat, fish or poultry 1 egg 1 /4 cup cooked dry beans/peas 3 to 5 ounces 1 to 1 1 /2 cups 1 to 1 1 /2 cups 2 cups 2 to 4 ounces 4 to 5 ounces 1 1 /2 to 2 cups 1 to 1 1 /2 cups 2 to 3 cups 3 to 5 ounces Based on USDA MyPyramid Food Intake Patterns. *The American Academy of Pediatrics recommends limiting juice to 4 to 6 ounces per day for children ages 1 to 6. Please be advised of choking hazards with small hard foods like raisins, grapes, nuts, seeds and popcorn. Copyright 2008 National Dairy Council. 3aday.org

Making Healthy Food Choices. Section 2: Module 5

Making Healthy Food Choices. Section 2: Module 5 Making Healthy Food Choices Section 2: Module 5 1 Nutrition For Health What is healthy Tips on planning meals Making a shopping list/ Bulk orders Using WIC foods Cook and freeze What foods to choose How

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in

More information

The Five Food Groups and Nutrition Facts

The Five Food Groups and Nutrition Facts session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This

More information

Nutrition Information from My Plate Guidelines

Nutrition Information from My Plate Guidelines Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information

More information

CHAPTER 4 Nutrition 51

CHAPTER 4 Nutrition 51 CHAPTER 4 Nutrition 51 Learning About Nutrition Nutrition Nutrition is how the body uses food to stay healthy. Good nutrition means that the body gets enough of the foods it needs to stay healthy. Poor

More information

Nutrition: Get the Facts. Lynn Henderson, MS, RD, LDN

Nutrition: Get the Facts. Lynn Henderson, MS, RD, LDN Nutrition: Get the Facts Lynn Henderson, MS, RD, LDN Macronutirents Carbohydrate Body and brain s fuel source. Protein Helps build and repair muscle tissues. Important in satiety factor. Fat - Provides

More information

Maintaining Nutrition as We Age

Maintaining Nutrition as We Age SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging

More information

Vegetarian Diet Throughout the Life Cycle: Infancy to Teenager Years

Vegetarian Diet Throughout the Life Cycle: Infancy to Teenager Years Vegetarian Diet Throughout the Life Cycle: Infancy to Teenager Years Before your child or family decides to change to a vegetarian diet, it is important to know that all vegetarian diets are not alike.

More information

MOOVE TO LOW FAT MILK

MOOVE TO LOW FAT MILK MOOVE TO LOW FAT MILK Introduction Get dairy products in your day. Dairy products such as milk, yogurt, and cheese are a great source of important nutrients necessary for strong teeth and bones. WIC provides

More information

Getting Started: General Guidelines (based on a 2,000 calorie/day diet) week 3 itinerary: My Plate and the Pyramid. $30 Bookstore Gift Card

Getting Started: General Guidelines (based on a 2,000 calorie/day diet) week 3 itinerary: My Plate and the Pyramid. $30 Bookstore Gift Card week 3 itinerary: My Plate and the Pyramid Getting Started: What types of food should I choose? What is a serving size? How much should I eat? These are questions we all ask and it takes a lot of Nergy

More information

Nutrition: General Guidelines for Infants to Toddlers

Nutrition: General Guidelines for Infants to Toddlers Nutrition: General Guidelines for Infants to Toddlers Beginning at 12 months of age: - Between 12 15 months of age, babies will master drinking from a cup and feeding himself/herself with fingers and a

More information

4-H Leader Guide. Compiled by: Rusty Hohlt Project Specialist, Texas Grow! Eat! Go!

4-H Leader Guide. Compiled by: Rusty Hohlt Project Specialist, Texas Grow! Eat! Go! 4-H Leader Guide Compiled by: Rusty Hohlt Project Specialist, Texas Grow! Eat! Go! M yplate was developed as an effort to promote healthy eating. The MyPlate icon is easy to understand and it helps to

More information

The DASH eating plan to control high blood pressure

The DASH eating plan to control high blood pressure The DASH eating plan to control high blood pressure What does DASH stand for? DASH stands for Dietary Approach to Stop Hypertension (high blood pressure). The DASH eating plan is similar to other healthy

More information

Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings

Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings Take Control Nutrition Tools for Diabetes 50/50 plate Portions Servings Eat more Vegetables Especially non starchy vegetables Choosing Foods to manage blood glucose Select a variety of colors and types

More information

Eat More, Weigh Less?

Eat More, Weigh Less? Eat More, Weigh Less? How to manage your weight without being hungry 607 calories 293 calories Department of Health and Human Services Centers for Disease Control and Prevention Can you weigh less without

More information

MEAL PLANNING FOR MECHANICAL SOFT DIET

MEAL PLANNING FOR MECHANICAL SOFT DIET MEAL PLANNING FOR MECHANICAL SOFT DIET Definition of Terms Calories Protein Blenderized Pureed Units of energy. A nutrient used by your body for growth and repair. The best sources are milk, meats, fish,

More information

Dietary Intervention

Dietary Intervention The Dietary Advice to Stop Hypertension eating plan 1 The Dietary Advice to Stop Hypertension (DASH) eating plan, developed by United States National Institute of Health, features plenty of fruits, vegetables,

More information

High School. Sports Nutrition and Performance

High School. Sports Nutrition and Performance High School Sports Nutrition and Performance Project Sponsors USDA Project funded through the Supplemental Nutrition Assistance Program (SNAP) School District of Philadelphia Department of Nutrition Sciences,

More information

Gaining Weight for Athletes

Gaining Weight for Athletes Gaining Weight for Athletes Prepared by Jenn Van Ness, ATC June 2008 Gain Weight the Healthy Way To gain one pound, you need to eat approximately 500 more calories a day. Approximately one pound of fat

More information

Florida Department of Health WIC Program. This institution is an equal opportunity provider. 1/2016 1

Florida Department of Health WIC Program. This institution is an equal opportunity provider. 1/2016 1 Florida Department of Health WIC Program This institution is an equal opportunity provider. 1/2016 1 EBT stands for Electronic Benefits Transfer. EBT is a simple, secure, and convenient way to buy your

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range can help you feel your best today and in

More information

Boston Public Health Commission Healthy Food Procurement Guidelines. Standards for Purchased Beverages and Foods

Boston Public Health Commission Healthy Food Procurement Guidelines. Standards for Purchased Beverages and Foods Boston Public Health Commission Healthy Food Procurement Guidelines Standards for Purchased Beverages and Foods Boston Public Health Commission Healthy Food Procurement Guidelines Standards for Purchased

More information

Small Steps for Healthy Meals to Prevent Type 2 Diabetes

Small Steps for Healthy Meals to Prevent Type 2 Diabetes Small Steps for Healthy Meals to Prevent Type 2 Diabetes When it comes to eating healthy to lose weight, the three most important steps are: 1. Take in fewer calories than you burn during the day. 2. Eat

More information

4000 Calorie Meal Plan

4000 Calorie Meal Plan 4000 Calorie Meal Plan (Increase to 4,500 calories per day: 75 g CHO, 25 g protein, 12 g fat, see page 7 for examples) Each Breakfast selection provides approximately 1046 calories: 12g CHO, 57 g protein,

More information

Lesson 3: Get Your Calcium-Rich Foods. Activity: What s on the Label?

Lesson 3: Get Your Calcium-Rich Foods. Activity: What s on the Label? Lesson 3: Get Your Calcium-Rich Foods Lesson Highlights Objectives Students will: Identify foods in the group. Identify the health and nutrition benefits from eating foods rich in calcium. Analyze food

More information

THE GOOD NEWS about FRUITS & VEGETABLES

THE GOOD NEWS about FRUITS & VEGETABLES THE GOOD NEWS about FRUITS & VEGETABLES Eating plenty of fruits and vegetables every day is an important part of a healthy, active lifestyle. It promotes good health and may help lower the chances of getting

More information

Tools for Life. Meal and snack planning workbook.

Tools for Life. Meal and snack planning workbook. Tools for Life. Meal and snack planning workbook. 1 Meal and snack planning workbook Tools for Life Stay connected at onetouchdiabetes.com 2 Meal and snack planning workbook Tools for Life Good food? Good

More information

Nutrition for Runners

Nutrition for Runners Nutrition for Runners Nutrition is an important part of training A healthy balanced diet can help you feel and perform your best. Both fueling and refueling with high quality foods and beverages is important

More information

Supporting School Food Guidelines. information for parents and caregivers

Supporting School Food Guidelines. information for parents and caregivers Supporting School Food Guidelines information for parents and caregivers HEALTHY STUDENTS HEALTHY SCHOOLS 2008 3 Healthy choices available in our schools This brochure provides parents and caregivers with

More information

Eating Low-Fat on a Budget. Shop Smart: Save Money at the Grocery Store

Eating Low-Fat on a Budget. Shop Smart: Save Money at the Grocery Store Eating Low-Fat on a Budget Following a low-fat diet can help lower your risk of heart disease, cancer, diabetes and stroke. Eating low fat usually means eating fewer calories. High calorie intake may lead

More information

fruits and vegetables

fruits and vegetables How to use fruits and vegetables to help manage your weight. Department of Health and Human Services Centers for Disease Control and Prevention Fruits and vegetables are part of a well-balanced and healthy

More information

Mealtime Memo. Teaching Children about the Food Groups: Dairy Products

Mealtime Memo. Teaching Children about the Food Groups: Dairy Products Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No., 2008 Updated January 202 Teaching Children about the Food Groups: Dairy Products Dairy products

More information

Canada s Food Guide Jeopardy

Canada s Food Guide Jeopardy Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous

More information

Bagged Lunch vs. School Lunch

Bagged Lunch vs. School Lunch Bagged Lunch vs. School Lunch Parents: A breakdown of what a typical bagged lunch may cost VS. the cost of school lunch at Olmsted Falls Schools! (Prices are based on average retail costs of lunch ingredients.

More information

Healthy Eating During Pregnancy

Healthy Eating During Pregnancy Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while

More information

Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center

Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertility Food Folklore Almonds a fertility symbol throughout the ages. The aroma

More information

Healthy Eating. 6 th grade Family & Consumer Sciences

Healthy Eating. 6 th grade Family & Consumer Sciences Healthy Eating 6 th grade Family & Consumer Sciences What are some reasons we eat? Hunger or Appetite Nutritional Requirements The Need For Energy Our Attitude towards a food Our Emotions The Smell, texture,

More information

MAKING A GROCERY LIST LESSON 8 OF MONEY FOR FOOD

MAKING A GROCERY LIST LESSON 8 OF MONEY FOR FOOD MAKING A GROCERY LIST LESSON 8 OF MONEY FOR FOOD Learner Objective Participants will prepare a grocery list of foods needed for family meals for at least 3 days, based on planned meals and snacks. Teaching

More information

Fill Up with Fiber Presentation Guide

Fill Up with Fiber Presentation Guide Fill Up with Fiber Presentation Guide HANDOUTS SUPPLIES What is a Whole Grain > ½ cup size measuring cup Food Labels > 1 apple or orange Fiber in Foods List > Copies of handouts for participants Fill Up

More information

This is an official Page/Publication of the University of Massachusetts Preventive and Behavioral Medicine 55 Lake Avenue North Worcester, MA

This is an official Page/Publication of the University of Massachusetts Preventive and Behavioral Medicine 55 Lake Avenue North Worcester, MA Meets 100% of the RDA Monday 1/2 c oatmeal 1/4 c raisins 1 T ground flax seed 2 oz skim milk 1 slice multigrain bread 2 tsp almond butter 6 oz coffee 1 banana Tuna Sandwich: 1/2 c water packed tuna 1 medium

More information

DAIRY NUTRITION. Health Basics Start with. Lesson 3 time. overview of Lesson. objectives. colorado academic standards. MateRiaLs needed.

DAIRY NUTRITION. Health Basics Start with. Lesson 3 time. overview of Lesson. objectives. colorado academic standards. MateRiaLs needed. Health Basics Start with DAIRY NUTRITION time 50 minutes overview of Lesson This lesson introduces students to the dairy food group. Students will discover the nutrient contribution of dairy foods and

More information

Vegetables, Fruits, Whole Grains, and Beans

Vegetables, Fruits, Whole Grains, and Beans Vegetables, Fruits, Session 2 Background Information Tips Goals Background Information Vegetables, Fruit, Why Are Vegetables and Fruits Important? Eating plenty of vegetables and fruits is a very important

More information

Second Grade Nutrition Lesson Plan Page 1 of 7

Second Grade Nutrition Lesson Plan Page 1 of 7 Second Grade Nutrition Lesson Plan Page 1 of 7 Dear Educator, As you know, a balanced diet is critical for optimal growth and development of children. While food is a necessary and delicious part of life,

More information

Healthy Foods for my School

Healthy Foods for my School yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, Healthy Foods for my School Nutrition Standards for Saskatchewan Schools Schools are an ideal place

More information

Dietary Recommendations for Healthy Children Older Than 2 Years of Age

Dietary Recommendations for Healthy Children Older Than 2 Years of Age Dietary Recommendations for Healthy Children Older Than 2 Years of Age 1. Nutritionally adequate diet consisting of a variety of foods. Increase dietary fiber by eating more whole grains, legumes, fruits

More information

Lesson Overview. Learning Goals BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN

Lesson Overview. Learning Goals BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN Lesson Overview Time: One Hour This lesson covers the basics of good nutrition, recommendations for a balanced diet, and special

More information

Crediting information appears in parentheses after each item on the menu. National Food Service Management Institute The University of Mississippi

Crediting information appears in parentheses after each item on the menu. National Food Service Management Institute The University of Mississippi The cycle menus are designed to show how to achieve dietary variety, to use USDA Recipes for Child Care (available online at www.nfsmi.org), and to follow the recommendations of the Dietary Guidelines

More information

What's on MyPlate. Lesson 1: Objectives: Time: Materials: Preparation:

What's on MyPlate. Lesson 1: Objectives: Time: Materials: Preparation: Lesson 1: What's on MyPlate Objectives: Time: Materials: Introduce the program to the children and explain how the lessons will build off their knowledge from week to week (if applicable). Explain why

More information

Be a Fat and Calorie Detective

Be a Fat and Calorie Detective : Be a Fat and Calorie Detective To help you lose weight, we ll help you build healthy eating habits. Healthy eating involves eating less fat. Fat is the most fattening of all the things we eat because

More information

BETTER BREAKFAST, BETTER LEARNING. By Andrea Mihailescu, School nurse CSSS de Bordeaux-Cartierville-Saint-Laurent January 14th, 2015

BETTER BREAKFAST, BETTER LEARNING. By Andrea Mihailescu, School nurse CSSS de Bordeaux-Cartierville-Saint-Laurent January 14th, 2015 BETTER BREAKFAST, BETTER LEARNING By Andrea Mihailescu, School nurse CSSS de Bordeaux-Cartierville-Saint-Laurent January 14th, 2015 OVERVIEW - HEALTHY EATING HELPS STUDENTS... - BREAKING THE FAST - IMPORTANT

More information

THE FRESH EASY BREAKFASTS. Nutrition : : W W W. T H E F R E S H 2 0. C O M : :

THE FRESH EASY BREAKFASTS. Nutrition : : W W W. T H E F R E S H 2 0. C O M : : 10 EASY BREAKFASTS Nutrition PUMPKIN PANCAKES Sure to satisfy even the littlest family members PUMPKIN PANCAKES ½ cup pumpkin puree 1 ripe banana, mashed 2 large eggs, whisked ½ teaspoon vanilla extract

More information

Carbohydrate Counting for Patients with Diabetes. Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator

Carbohydrate Counting for Patients with Diabetes. Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator Carbohydrate Counting for Patients with Diabetes Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator Program Purpose To increase knowledge of carbohydrate counting skills for nurses

More information

High Fiber Diet What is fiber? Why does my child need a high fiber diet? How much fiber does my child need?

High Fiber Diet What is fiber? Why does my child need a high fiber diet? How much fiber does my child need? High Fiber Diet What is fiber? Fiber is a type of carbohydrate that our body is not able to break down. Foods that are highest in fiber are fruits, vegetables, and unprocessed grains. Why does my child

More information

(teacher) Share with participants: Snacks are the foods we eat between meals.

(teacher) Share with participants: Snacks are the foods we eat between meals. SNACKS Snacks (teacher) Share with participants: Snacks are the foods we eat between meals. Snacks are the foods we eat between meals. Snacks: are an important part of a healthy diet are important for

More information

GO FOR WHOLE GRAINS. Introduction. Preparation. Suggested Recipes. Suggested Handouts. Key Concepts

GO FOR WHOLE GRAINS. Introduction. Preparation. Suggested Recipes. Suggested Handouts. Key Concepts GO FOR WHOLE GRAINS Introduction This lesson focuses on the grain food group, emphasizing the role of whole grains in maintaining a healthy diet and preventing disease. Participants will develop their

More information

WHOLE GRAINS FOR GOOD HEALTH

WHOLE GRAINS FOR GOOD HEALTH WHOLE GRAINS FOR GOOD HEALTH Section 1: What are Whole Grains? Whole grains are nutritious, delicious, and are included in the WIC program! Whole grains contain the entire grain kernel. That means whole

More information

24/24 Meal Plan. Snack Lowfat microwave popcorn (3 cups) Sugar-free lemonade (1 cup)

24/24 Meal Plan. Snack Lowfat microwave popcorn (3 cups) Sugar-free lemonade (1 cup) 24/24 Meal Plan The 24/24 Meal Plan is designed to help you lose weight safely and effectively without starving your body for nutrients. The plan consists of a week s worth of meal plans that provide about

More information

Calcium and Calorie Content of Selected Foods

Calcium and Calorie Content of Selected Foods E ARIZONA COOPERATIVE TENSION AZ1128 Revised 09/11 Calcium and of Selected Foods Vanessa A. Farrell, Linda Houtkooper Healthy bone growth and maintenance requires adequate calcium intake. You can meet

More information

Save Time and Money at the Grocery Store

Save Time and Money at the Grocery Store Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For

More information

Calorie Boosters for Weight Gain

Calorie Boosters for Weight Gain Calorie Boosters for Weight Gain Add 1-2 tbsp s nonfat dry milk powder to: whole milk meatloaf milkshakes peanut butter puddings sauces mashed potatoes scrambled eggs casseroles yogurt cooked cereals pancakes

More information

5-Day Meal Planner. Day 1

5-Day Meal Planner. Day 1 American Heart Association, Inc. Healthy Diet Goals. Dallas, T., 202. http://www.heart.org/heartorg/gettinghealthy/nutritioncenter/healthydietgoals/healthy-diet-goals_ucm_30436_subhomepage.jsp (Accessed

More information

Information Pack. For everyone participating in the. Healthy eating challenge

Information Pack. For everyone participating in the. Healthy eating challenge Information Pack For everyone participating in the Healthy eating challenge Daily healthy eating task points: This week aim to get as many points as you can. Drink 6-8 glasses of water Eat a healthy breakfast

More information

My Diabetic Meal Plan during Pregnancy

My Diabetic Meal Plan during Pregnancy My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough

More information

Very Low Fat Diet for Chyle Leak

Very Low Fat Diet for Chyle Leak Very Low Fat Diet for Chyle Leak As part of your treatment, you are to follow a very low fat diet for 1 to 3 weeks or as directed by your doctor. Your goal is to eat as little fat as possible and no more

More information

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET You ll be surprised at how affordable, delicious & convenient your own meals can be! the Great Plate:

More information

NUTRITION & EXERCISE DURING PREGNANCY

NUTRITION & EXERCISE DURING PREGNANCY NUTRITION & EXERCISE DURING PREGNANCY Preparation for pregnancy A mother brings to her pregnancy, all of her previous life experiences; diet, food habits, attitudes. Birth defects occur before the 10th

More information

Importance of a Meal Plan Meal Plan Guidelines

Importance of a Meal Plan Meal Plan Guidelines Importance of a Meal Plan Losing weight is a feat which has been proven to be easy for some, and very difficult for others. In many cases simply going to the gym does not live up to the expectations of

More information

Carbohydrate Counting

Carbohydrate Counting COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT, LEXINGTON, KY, 40546 FCS3-546 Carbohydrate Counting Ingrid Adams, Dietetics and Human Nutrition What is

More information

Registered Trade Mark

Registered Trade Mark 2008 High Energy, High Protein, Low Fiber Guidelines Registered Trade Mark High Energy, High Protein, Low Fibre Guidelines Eating well, even though you may not feel hungry, is an important part of taking

More information

Bariatric Surgery: Step III Diet

Bariatric Surgery: Step III Diet Bariatric Surgery: Step III Diet This diet is blended foods with one new solid food added daily. The portions are very small to help prevent vomiting. Warning: This diet does not have enough calories,

More information

THE SIX NUTRIENTS 10 % 15 % 40 % 35 % UNIT 4 PACKET PART 1 NAME: HOUR: DATE: NO: Chapter 8: Food and Nutrition 40% 35% 15% 10% Nutrient: Metabolism:

THE SIX NUTRIENTS 10 % 15 % 40 % 35 % UNIT 4 PACKET PART 1 NAME: HOUR: DATE: NO: Chapter 8: Food and Nutrition 40% 35% 15% 10% Nutrient: Metabolism: UNIT 4 PACKET PART 1 NAME: HOUR: DATE: NO: 1 Chapter 8: Food and Nutrition Nutrient: Metabolism: Calories: THE SIX NUTRIENTS 10% 15% 35% 40% 40 % 35 % 15 % 10 % 5 2 Carbohydrates: Chapter 8: Food and Nutrition

More information

Diet for Oral Surgery/Wired Jaw

Diet for Oral Surgery/Wired Jaw Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate

More information

Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy

Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy Name: Date: Dietitian: Telephone: Why is it necessary to follow this diet? This diet is necessary for individuals who have had some types

More information

Instructions for Using the Meal Plan and Daily Food Checklist:

Instructions for Using the Meal Plan and Daily Food Checklist: Instructions for Using the Meal Plan and Daily Food Checklist: 1. Start by selecting your calorie level based on the below chart. For example, if you would like to maintain your body weight, find your

More information

February 2006. 23 Best Foods for Athletes

February 2006. 23 Best Foods for Athletes 23 Best Foods for Athletes February 2006 1. Beans Legumes a. Excellent source of fiber (important for keeping blood sugar and cholesterol levels under control). b. High in protein and a good source of

More information

Healthy Eating After 50

Healthy Eating After 50 National Institute on Aging AgePage Healthy Eating After 50 Food just doesn t taste the same anymore. I can t get out to go shopping. I m just not that hungry. Sound familiar? These are a few common reasons

More information

Meal Planning for a Mushy Soft Diet After Nissen Fundoplication

Meal Planning for a Mushy Soft Diet After Nissen Fundoplication Meal Planning for a Mushy Soft Diet After Nissen Fundoplication Name: Date: Dietitian: Telephone: Questions? CALL YOUR DIETITIAN! Patient Food and Nutrition Services University of Michigan Hospital 1500

More information

The Great Calcium Challenge

The Great Calcium Challenge National Health Education Standard STANDARD 3* Students will demonstrate the ability to apply self-management skills to enhance personal, family, and community health. Learning Objectives After completing

More information

HEALTHY RECOMMENDATIONS AND PORTION CONTROL FACTSHEET

HEALTHY RECOMMENDATIONS AND PORTION CONTROL FACTSHEET HEALTHY RECOMMENDATIONS AND PORTION CONTROL FACTSHEET Dining Services Portion control can be a major obstacle, especially for college students with on-campus meal plans. As you can see on the table below,

More information

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions K AT I E L. H O W E H E A LT H E D U C AT O R D I V I S I O N O F S T U D E N T A F FA I R S U S C U P S TAT

More information

Gluten Free Menus for 1600 Calories Per Day

Gluten Free Menus for 1600 Calories Per Day Each Sample Menu will give you healthy meal options that are gluten free and approximately 1600 calories for the day. Sample Menu 1 Oatmeal with Berries 346 cals 1 cup instant oatmeal 225 cals 1 cup skim

More information

Healthy eating for toddlers

Healthy eating for toddlers Healthy eating for toddlers Toddlerhood is a time where children learn about new foods and where life long eating habits are often established. To help children grow up to be healthy adults, it is important

More information

Eating well with Diabetes. Information to help you make healthy food choices with diabetes

Eating well with Diabetes. Information to help you make healthy food choices with diabetes Eating well with Diabetes Information to help you make healthy food choices with diabetes Table of contents Page How do I eat well to help manage my diabetes?... The food groups... Serving sizes... What

More information

Carbohydrate Management for Children and Youth New to Diabetes

Carbohydrate Management for Children and Youth New to Diabetes Carbohydrate Management for Children and Youth New to Diabetes Good nutrition is a very important part of managing diabetes and staying healthy. Meal planning and proper food measurements will be necessary

More information

TRACKS Lesson Plan. Fiber Fill Up On Fiber! Grade: 9-12

TRACKS Lesson Plan. Fiber Fill Up On Fiber! Grade: 9-12 TRACKS Lesson Plan Fiber Fill Up On Fiber! Grade: 9-12 I. Nutrition Education Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity

More information

Title: Build Your Body with Iron Lesson Plan for Interactive Nutrition Education Center. Target Audience: PG, BF, PP, C, I

Title: Build Your Body with Iron Lesson Plan for Interactive Nutrition Education Center. Target Audience: PG, BF, PP, C, I Title: Build Your Body with Iron Lesson Plan for Interactive Nutrition Education Center Target Audience: PG, BF, PP, C, I Objectives: The client will: 1. Identify one or more sources of iron from foods

More information

The Beginning. Objective. Presenting the Concept. Follow-up Activities. Spelling/Vocabulary Words

The Beginning. Objective. Presenting the Concept. Follow-up Activities. Spelling/Vocabulary Words Dear Teacher We hope this Pyramid Pal nutrition education lesson plan guide will help you teach your students healthy eating habits. The length of this unit is 7 weeks, though it can be taught over 3 to

More information

What is a balanced diet?

What is a balanced diet? 01 Balanced diet The Eatwell Plate What is a balanced diet? Your balanced diet will be specific to you it will depend on your age, your body weight and your gender. It also depends on how active you are.

More information

Wired Jaw Diet How long do I need to blenderize my food? How do I blenderize my food? Tips on blenderizing food:

Wired Jaw Diet How long do I need to blenderize my food? How do I blenderize my food? Tips on blenderizing food: Wired Jaw Diet If your jaws are tightly closed by wires elastics, you are not going to be able to chew your food. All foods and drinks will have to move easily through a straw syringe, so foods will need

More information

DAY 1 DAY 2 DAY 3 DAY 4. Cereal with Fruit: 1 cup toasted oat cereal 1 medium banana ¼ cup lowfat milk 1 hard-cooked egg Beverage: Water, coffee, tea

DAY 1 DAY 2 DAY 3 DAY 4. Cereal with Fruit: 1 cup toasted oat cereal 1 medium banana ¼ cup lowfat milk 1 hard-cooked egg Beverage: Water, coffee, tea DAY 1 DAY 2 DAY 3 DAY 4 Peanut Butter Raisin Oatmeal: 1 cup cooked oatmeal ¼ cup raisins Tuna-Cucumber Wrap: 1 8 flour tortilla 3 oz tuna (canned in water) 2 Tbsp mayonnaise 5 cucumber sticks ¼ cup lowfat

More information

SPORTS NUTRITION INFORMATION

SPORTS NUTRITION INFORMATION SPORTS NUTRITION INFORMATION Although many athletes and coaches are aware of the importance of nutrition, they don t know how to apply what they know. For example, they know that carbohydrates are the

More information

DIABETES & HEALTHY EATING

DIABETES & HEALTHY EATING DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar

More information

eggnutritioncenter.org Credible Science Incredible Egg

eggnutritioncenter.org Credible Science Incredible Egg eggnutritioncenter.org Credible Science Incredible Egg Egg Nutrition Center PO Box 738 Park Ridge, IL 60068 Build a Healthy Plate at Each Meal eggnutritioncenter.org eggnutritioncenter.org The Egg Nutrition

More information

LARGE GROUP PRESENTATION: PRESENTER S NOTES

LARGE GROUP PRESENTATION: PRESENTER S NOTES LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read

More information

Nutrition Pointers: Fruits and Veggies

Nutrition Pointers: Fruits and Veggies Nutrition Pointers: Fruits and Veggies Eat as many as possible try filling half your plate with fruits and veggies. Fruits and veggies are good for you whether they are fresh or frozen. Go for a wide variety

More information

Dietary Guidelines 2010 Self-Test Answer Key

Dietary Guidelines 2010 Self-Test Answer Key Name: Date: 1. One Purpose of the Dietary Guidelines for Americans (DGAs) is to a) Provide a science base for U.S. food and nutrition program policies - See page 6 b) Encourage everyone to eat a balanced

More information

Snack Foods and Beverages In South Carolina Schools A comparison of state policy with USDA s nutrition standards

Snack Foods and Beverages In South Carolina Schools A comparison of state policy with USDA s nutrition standards A data table from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Jan 2015 Snack Foods and Beverages In South Carolina Schools A comparison of state policy with USDA s nutrition standards

More information

Carbohydrate Counting for Patients With Diabetes. Review Date 4/08 D-0503

Carbohydrate Counting for Patients With Diabetes. Review Date 4/08 D-0503 Carbohydrate Counting for Patients With Diabetes Review Date 4/08 D-0503 Program Objectives At the end of the session you will know how to: Define carbohydrate counting Identify the relationship between

More information

-Grains are divided into 2 subgroups: whole grains and refined grains.

-Grains are divided into 2 subgroups: whole grains and refined grains. Nutrition (Pre-3 rd ) was written to educate young people, parents and teachers about where our food comes from. This guide provides nutrition facts, useful definitions, and additional websites for teachers

More information

Coach on Call. But not all vegetarian diets are healthy. Use the guidelines below to help you make a meatless lifestyle a healthy one.

Coach on Call. But not all vegetarian diets are healthy. Use the guidelines below to help you make a meatless lifestyle a healthy one. Coach on Call There are many health benefits of a vegetarian diet. Vegetarians tend to have lower rates of: Heart disease High blood pressure Type 2 diabetes Some types of cancer But not all vegetarian

More information