11 th -12 th grade nutrition class mickey gill
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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. - PowerPoint PPT PresentationTRANSCRIPT
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1 1T H - 1 2
T H G R A D E N U T R I T I O N C L A S S
M I C K E Y G I L LEvolu
tion of
the
Food
Guide Pyra
mid
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Adequacy
Balance
Calorie Control
Moderation
Variety
5 Components of a Nutritious Diet
Food provides all essential nutrients
Not emphasizing one group over another
Eat different foods from each group
Only consumes calories (energy) needed
No excess fat, salt, or sugar
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ORIGINAL FOOD GUIDE PYRAMID
Provided Balance and Moderation for Nutritious Diet
(2 out of 5 Components)
Original Food Guide Pyramid
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• 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
CARBS (BREAD, RICE, CEREAL, & PASTA)
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• Servings: 3-5• Serving Sizes:• Leafy Vegetables= 1
cup• All other
Vegetables= ½ cup• Vegetable juice= ¾
cup
VEGETABLES I eat my vegetables
!
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• Servings: 2-4• Serving
Sizes:• All Fruits= ½ cup or
(medium sized)• Medium sized
fruit= regular sized light bulb
• Fruit juice= ¾ cup
FRUITS
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• Servings: 2-3
• Serving Sizes:• Milk/Yogurt= 1
cup• Cheese= 1-2
ounces• 1½ ounces
cheese= 9-volt battery
DAIRY (MILK, YOGURT, & CHEESE)
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• 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
PROTEIN (MEAT, POULTRY, FISH, BEANS, EGGS, & NUTS)
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• Servings: Use Sparingly
• Serving Sizes:• Butter, Margarine,
Oil= 1 teaspoon• Mayo/Salad
Dressing= 1 tablespoon
FATS, OILS, & SWEETS
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Added Adequacy and Variety for Nutritious Diet
(4 out of 5 Components)Recommended Physical Activity with the Stairs
MyPyramid
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• Servings: 6• 3 servings
should be Whole Grain
CARBS (BREAD, RICE, CEREAL, & PASTA)
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• Servings: 3-5
• Eat vegetables with different colors
VEGETABLES
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• Servings: 2-4
• Only 1 serving should be juice
FRUITSOnly drink ONE
of me as a serving! Eat more Fruit!!!
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• Servings: 2-3
• Switch to Low fat or Skim
DAIRY (MILK, YOGURT, & CHEESE)
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• Servings: 3-4
• Only 1 serving from red meat
PROTEIN (MEAT, POULTRY, FISH, BEANS, EGGS, & NUTS)
Less Red Meat!!!!!
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• Use very little or None at all!
FATS, OILS, & SWEETSYou don’t
really need me!!!
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Added Calorie Control for Nutritious Diet(All the Components!)
MyPlate
Click to go to Website!
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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
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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
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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