1. Bellringer
What is the difference between saturated and unsaturated fats? Unit Test: Sept 14th

2. Nutrition
“You are what you eat!”

3. Nutrition guidelines…..
Past, Present, and Future???

4. 1940’s Basic Seven Foundation diet for nutrient adequacy
Included daily number of servings needed from each of seven food groups
Lacked specific serving sizes
Considered complex

5. 1956 - 1970s: Food for Fitness, A Daily Food Guide (Basic Four)
Foundation diet approach—goals for nutrient adequacy
Specified amounts from four food groups
Did not include guidance on appropriate fats, sugars, and calorie intake

6. 1979: Hassle-Free Daily Food Guide
Developed after the Dietary Goals for the United States were released
Based on the Basic Four, but also included a fifth group to highlight the need to moderate intake of fats, sweets, and alcohol

7. 1984: Food Wheel- A Pattern for Daily Food Choices
Total diet approach
Included goals for both nutrient adequacy and moderation
Five food groups and amounts formed the basis for the Food Guide Pyramid
Daily amounts of food provided at three calorie levels
First illustrated for a Red Cross nutrition course as a food wheel

8. 1992: Food Guide Pyramid
Total diet approach—goals for both nutrient adequacy and moderation
Developed using consumer research, to bring awareness to the new food patterns
Illustration focused on concepts of variety, moderation, and proportion
Included visualization of added fats and sugars throughout five food groups and in the tip
Included range for daily amounts of food across three calorie levels

9. 2005: MyPyramid Food Guidance System
Introduced along with updating of Food Guide Pyramid food patterns for the Dietary Guidelines for Americans, including daily amounts of food at 12 calorie levels
Continued “pyramid” concept, based on consumer research, but simplified illustration. Detailed information provided on website “MyPyramid.gov”
Added a band for oils and the concept of physical activity
Illustration could be used to describe concepts of variety, moderation, and proportion

10. 2011: MyPlate
Introduced along with updating of USDA food patterns for the 2010 Dietary Guidelines for Americans
Different shape to help grab consumers’ attention with a new visual cue
Icon that serves as a reminder for healthy eating, not intended to provide specific messages
Visual is linked to food and is a familiar mealtime symbol in consumers’ minds, as identified through testing
“My” continues the personalization approach from MyPyramid

11. 10 tips to a great plate Balance Calories
Enjoy your food, but eat less
Avoid oversized portions
Foods to eat more often
Vegetables, Fruits, Whole grains, and fat-free or low fat dairy products
Make half your plate fruits and vegetables
Switch to fat-free or low-fat (1%) milk
Make half your grains whole grains
Foods to eat less often
Cut back on foods high in solid fats, added sugars, and salt
Compare sodium in foods
Drink water instead of sugary drinks

12. 10 tips for healthy meals Make half you plate veggies and fruits
Add lean protein
Include whole grains
Don’t forget the dairy
Avoid extra fat
Take your time
Use a smaller plate
Take control of your food
Try new foods
Satisfy your sweet tooth in a healthy way

13. Food groups

14. Whole Grains
Grains used in their intact forms, with all of their edible parts included.
Bread, cereal, rice, and pasta.
At least half the day’s grain foods should be whole grains.
Oatmeal, popcorn, brown rice and whole-grain breads and cereals are best choices.
Health Benefits:
Reduce risk of heart disease, reduce constipation, and help with weight management.

15. “Great Grains” Article
What does the whole in whole grain mean? What are the three parts of a grain? What part do refined grains contain? Why do you have to be careful with breads that boast names such as “7-grain” or “11-grain”?

16. Vegetables Subgroups: Dark green – Broccoli, romaine lettuce, spinach
Orange and deep yellow – squash, carrots, sweet potatoes
Dry beans and peas – Soy beans, split peas
Starches – green peas, potatoes, lima beans
Other – Cabbages, celery, cucumbers, mushrooms, onion, peppers, tomatoes
Health Benefits:
Reduce risk for heart disease, protect against certain types of cancer, reduce risk of obesity and diabetes, and are useful in helping to lower calorie intake.

17. Fruits Whole fruits and fruit juices offer vitamins and minerals
Whole fruits and cut-up pieces of fruit also offer fiber
Health Benefits:
Reduce risk for heart disease, protect against certain types of cancer, reduce risk of obesity and diabetes, and are useful in helping to lower calorie intake.

18. dairy
Milk products are rich in calcium and other bone-building nutrients
Health Benefits:
Reduce the risk of osteoporosis, reduce risk of cardiovascular disease and type 2 diabetes and is important for bone health

19. Protein foods Meat, Beans, Eggs, Nuts and seeds
Lean or low-fat meats, fish and poultry
Contribute protein and iron
Health Benefits:
Vital for health and maintenance of your body. Need to choose foods from this groups that are low in saturated fat.

20. Oils
Should be used sparingly because they are high in calories. Salad dressings, mayonnaise, margarine and oils

21. How Many Servings Per day?
Active Female Teen
Active Male Teen
Calories
2,200
3,200
Fruits
2 cups
2 ½ cups
Vegetables
3 cups
4 cups
Grains
7 ounces
10 ounces
Meat and Beans
6 ounces
Milk
Oils
6 teaspoons
11 teaspoons
Extras – solid fat & added sugars
290 calories
650 calories

22. Daily Intake Plate
On the myplate design your food intake for the day. Draw the foods that you would eat during breakfast, lunch and dinner. Make sure you are getting all the servings for each food group. Write serving size and totals on back Neatness – 3 All food groups – 6 All serving size – 6