1. Health Unit 1
Healthy eating

2. Purpose of Food
Food = Energy

3. Influences of Food Choices
Allergies
Culture
Availability
Preference

4. Meals
Breakfast***
Lunch
Dinner
Snacks

5. 2 Types of Meal for the Day
3 Large
Breakfast, Lunch, Dinner
Large amounts of Energy
Long Lasting Energy
6 Small
Frequent “Snacks”
Consistent Energy
Lasts through the day

6. Types of Nutrients
Protein
Carbohydrates
Sugars
Fats/Oils

7. Nutrients Energy Levels

8. Types of Food Grains Fruits/Vegetables Dairy and Alternatives
Meat and Alternatives

9. The Ideal Plate

10. Dinner Example

11. Dos and Don’ts of Food Type
Whole Grains (Brown, Multigrain, etc.)
Fresh or Roasted Vegetables
Lean Meats (chicken, low fat cuts)
Whole dairy products
Don’ts
White Grains
Steamed or Boiled Vegetables
Fatty meats, usually red meats
Processed dairy products (skim, margarine)

12. Week Long Meal Planning!
Assignment
Week Long Meal Planning!