1. Eating According to MyPlate
Featuring MyPlate and the
2010 Dietary Guidelines

2. Project Sponsors
USDA project funded through the Supplemental Nutrition Assistance Program (SNAP)
School District of Philadelphia
Department of Nutrition Sciences, Drexel University

3. Eat.Right.Now Nutrition Education Program
Mission: to provide nutrition education to Supplemental Nutrition Assistance-eligible adults and children in the Philadelphia community
Official Nutrition Education Program of the School District of Philadelphia
Nutrition activities provided by trained nutrition educators
What we do:
Nutrition education in the classroom
Nutrition lessons for teachers
Health fairs, Science fairs
Assembly programs
Girls and Boys Clubs
Cooking clubs
Fruit markets
Training for School Personnel
Home and School meetings
Parent workshops
School Health Council
Sports Nutrition
Career fairs

4. Why is a healthy diet important?
Better school performance
Developmental growth
Helps manage weight and prevents overweight and obesity
Reduces the risk of chronic disease
Reduces the risk of early mortality

5. What is MyPlate?
MyPlate is a tool designed to remind Americans to eat healthfully
MyPlate illustrates the five food groups using a familiar mealtime visual, a place setting

6. Try to have vegetables from several subgroups each day
2 ½ cups
Try to have vegetables from several subgroups each day
Subgroups=dark green, orange, starchy, dry beans and peas, & other
Amounts based on a 2,000 calorie pattern

7. Make most choices fruit, not juice
2 cups
Make most choices fruit, not juice
Amounts based on a 2,000 calorie pattern

8. Make at least half your grains whole grains
6 ounces
Make at least half your grains whole grains
Amounts based on a 2,000 calorie pattern

9. Choose lean meat and poultry; Vary your choices
5 ½ oz.
Choose lean meat and poultry; Vary your choices
Amounts based on a 2,000 calorie pattern

10. Choose fat free or low-fat most often
3 cups
Choose fat free or low-fat most often
Amounts based on a 2,000 calorie pattern

11. MyPlate Key Messages Balancing Calories Foods to Increase
Foods to Reduce

12. Balancing Calories Eat the right amount of calories for you
Enjoy your food, but eat less
Avoid oversized portions
Stop eating when you feel full
Cut back on foods high in SoFAS and empty calories
Get enough physical
activity

13. Physical Activity Choose activities you like to do
Aerobic
Muscle-strengthening
Bone-strengthening
Balance and stretching
Start by doing what you can, at least 10 minutes at a time
Benefits of Physical Activity:
Maintain a healthy weight
Live longer
Feel better about yourself
Decrease chance of becoming depressed
Sleep better
Meet new friends
Stronger bones and muscles
Less likely to develop chronic diseases
Heart disease, type 2 diabetes, hypertension, high cholesterol, stroke

14. Physical Activity Recommendations
Children: 60 minutes of moderate to vigorous activity per day
Adults: 2 hours and 30 minutes of moderate-vigorous activity a week
Some adults may need up to 5 hours per week of moderate-vigorous exercise to achieve and maintain a healthy body weight.

15. Foods to Increase Nutrient-dense foods instead of calorie-dense foods
Protein foods that are low in fat.
Low-fat or fat free milk and dairy products.
Eat variety of fruits and vegetables in a rainbow of colors
Fiber-rich whole grains

16. Foods to Decrease SOLID FATS ADDED SUGAR SALT (SODIUM)
Saturated fat & trans fat  heart disease
Replace with healthy unsaturated fat
ADDED SUGAR
Sugar adds calories  weight gain
Choose water, 100% juice and fruit for dessert
SALT (SODIUM)
Raises blood pressure  hypertension
Processed foods, fast food, frozen meals
Season with spices and herbs instead of salt

17. Not all foods are created equal!
Anytime
Sometimes

18. QUESTIONS????