Nutrition in our Daily Lives Intro to Foods Ms. Stokes

To complete the following module please turn in the following artifacts: Your notebook with the notes from the first section. A shopping list of what Ms. Stokes’ needs to buy for your group to complete the recipe. Give a reflection of your recipe lab. Must be half a page. (yes this is more than the last ones) USE YOUR RESOURCES on the website Assignment 1 (computer lab) : Create the PERFECT myplate restaurant. Include the following : *flyer promoting *menu * any specialties (ex vegetarian, high protein, athletes, ect) Assignment 2 (in class): Create an activity to TEACH a 3rd grade classroom about MYPLATE.

Resources All information is from choosemyplate.gov.

--Eat at least 3 oz of whole grain bread, cereal, crackers, rice or pasta each day --Look for “whole” before the grain name on the list of ingredients. Grains- ORANGE

Vegetables- GREEN --Eat more dark green veggies --Eat more orange veggies --Eat more dry beans and peas Needed per day 2-2 ½ Cups Vegetables- GREEN

Fruits-RED Eat a variety of fruits Choose from fresh, frozen, canned or dried fruits Go easy on fruit juices Per day 1 ½ C Fruits-RED

Oils- YELLOW As little as possible Make the most of your fat sources from fish, nuts, and vegetable oils Limit solid fats like butter, stick margarine, shortening, and lard Oils- YELLOW

Milk- BLUE Go low fat or fat free If you don’t or can’t consume milk, choose lactose free products or other calcium sources Per Day Required 3 Cups Milk- BLUE

Meat and Beans- PURPLE Choose low fat or lean meats and Poultry Bake it, broil it, or grill it Vary your choices-with More fish, beans, peas, nuts, and seeds Per Day Needed 5-6 oz Meat and Beans- PURPLE