1. Nutrition in our Daily Lives
Intro to Foods
Ms. Stokes

2. 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.

3. Resources All information is from choosemyplate.gov.

4. --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

5. 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

6. 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

7. 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

8. 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

9. 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