1. What is the difference between appetite and hunger?
On a sheet of paper compare and contrast appetite and hunger.

2. Hunger vs. Appetite
Hunger – natural physical drive that protects you from starvation
Need
Appetite – desire rather than a need to eat
Desire or want

3. Guidelines for Healthy Eating

4. Dietary Guidelines for Americans
Set of recommendations for healthy eating and active living
Balance calories and physical activity to manage weight
Reduce fats, sugars and sodium consumption
Adopt a healthy eating pattern
Food Guide Pyramid – a guide for making healthy daily food choices
Weight Management:
Prevent and/or reduce overweight and obesity through improved eating and physical activity behaviors.
Control total calorie intake to manage body weight.
Increase physical activity and reduce time spent in sedentary behaviors.
Maintain appropriate calorie balance during each stage of life—childhood, adolescence, adulthood, pregnancy and breastfeeding, and older age.
Adopt a Healthy Eating Plan:
Select an eating pattern that meets nutrient needs over time at an appropriate calorie level.
Account for all foods and beverages consumed and assess how they fit within a total healthy eating pattern.
Follow food safety recommendations when preparing and eating foods to reduce the risk of foodborne illnesses.

6. MyPlate is USDA's primary food group symbol, a food icon that serves as a powerful reminder to
make healthy food choices and to build a healthy plate at mealtimes. It is a visual cue that
identifies the five (5) basic food groups from which consumers can choose healthy foods to build
a healthy plate. It directs individuals to a website—ChooseMyPlate.gov—which contains
resources and tools for more specific information about what and how much to eat. On this
website, consumers will find specific recommendations for each USDA Food Group, based on
the 2010 Dietary Guidelines for Americans (DGA), including proportions based on research that
relate to individual calorie and nutrient needs. At ChooseMyPlate.gov, consumers can determine their individual eating
patterns that fit their lifestyle and food preferences.

7. My Plate Balancing Calories Enjoy your food, but eat less
Avoid oversized portions
Foods to Increase
Make half your plate fruits and vegetables
Make at least half your grains whole grains  
Switch to fat-free or low-fat (1%) milk    
Foods to Reduce
Sodium, sweets and fats
Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers
Drink water instead of sugary drinks

8. GRAINS Benefits 6 ounces Reduce the risk of heart disease.
Make half your grains whole
Aim for at least 3 ounces of whole grain a day
Benefits
Reduce the risk of heart disease.
Help with weight management.
Foods rich in fiber help reduce constipation. 
Products fortified with foliate before and during pregnancy helps prevent birth defects.

9. VEGETABLES FRUITS 2 ½ cups Vary your veggies
Aim for these amounts each week:
Dark Green – 3 cups
Orange – 2 cups
Dry Beans & Peas – 3 cups
Starchy – 3 cups
Other – 6 ½ cups
FRUITS
2 cups
Focus on fruits
Eat a variety of fruit
Go easy on fruit juices

10. Benefits
Reduce risk for heart disease, including heart attack and stroke.
Protect against certain types of cancers.
Foods containing fiber may reduce the risk of heart disease, obesity, and type 2 diabetes.
Foods rich in potassium lower blood pressure, reduce the risk of developing kidney stones and help to decrease bone loss.
Useful in helping to lower calorie intake.

11. MILK Benefits 3 cups Get your calcium-rich foods
Go low-fat or fat-free when you choose milk, yogurt or cheese
Benefits
Linked to improved bone health
May reduce the risk of osteoporosis.
Important during childhood & adolescence, when bone mass is built.
Reduced risk of cardiovascular disease and type 2 diabetes, and lowers blood pressure in adults.

12. MEAT & BEANS Benefits 5 ½ ounces Go lean with protein
Proteins help build bones and muscles.
Seafood containing omega-3 fatty acids, EPA and DHA contributes to the prevention of heart disease.
MEAT & BEANS
5 ½ ounces
Go lean with protein
Choose low-fat or lean meats and poultry
Vary your protein routine- choose more fish, beans, peas, nuts and seeds

13. My Nutrition Project
With a partner, create your own visual representation of the information in the Dietary Guidelines for Americans
Your project should include information on the 5 food groups and the appropriate serving size.
It should be a new and creative design
Projects should use the old Food Guide Pyramid, MyPyramid and model of the new MyPlate as a guide. Each format displays the same information about serving size and the 5 food groups. With each new design the USDA has attempted to make the information easy to understand from a visual format. For example the new MyPlate presents the information in a format that is easy to apply because it gives you an idea of how your plate should look when its full of food.