Students will explore nutritional guidelines Strand 5 Students will explore nutritional guidelines

Standard 1: Nutritional needs of individuals Food guidance systems: MyPlate US Dietary Guidelines

MyPlate Review

Dietary Guidelines Review

The Dietary Guidelines 1. Follow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. Intake Output

Which is more Nutrient Dense? 2. Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. Nutrient dense foods provide vitamins, minerals and other beneficial substances with relatively few calories. Which is more Nutrient Dense? Spinach OR Candy

3. Limit calories from added sugars and saturated fats and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats, trans fats and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns. 4,000 mg = about 1 tsp.

4. Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain.

5. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities. Include physical exercise as part of healthy eating patterns. (Children and teens should be physically active for at least 60 minutes every day.)

Food allergies *Food allergies produce histamine (causing an allergic reaction) when a particular food is eaten Common food allergens: eggs, milk, nuts

Food Intolerances *Intolerance: The body’s inability to process or break down a certain food Intolerance is different from an allergy! Lactose intolerance vs. milk allergy example

Nutritional considerations Carbohydrates: 50-60% of calories. 4 calories per gram, provides fiber Protein: 15-20% of calories. 4 calories per gram *Lipids/fats: no more than 30% of calories. 9 calories per gram Vitamins: ADEK are fat soluble, B and C are water soluble Minerals: Macro: calcium, phosphorus, potassium, sodium, magnesium Trace: iron, zinc, iodine Water

Food Allergy Video

Allergy Assignment Choose a food allergen listed below, and list ten foods that would cause an allergic reaction for someone with that allergy. Then, make a meal plan for one day with no foods that include the allergen. Lastly, find a recipe online for something you’d like to make without that allergen. Allergens: Milk Eggs Wheat