3.  An e-learning activity allows for instructors to showcase information allowing students to learn in a different setting.

4.  In 2011, the USDA came out with a food plate to replace the food pyramid that was used for many years to determine the types of food that should be eaten for a balanced daily diet.  The USDA's new food icon is a brightly colored graphic that breaks a healthy diet into four main sections: fruits, vegetables, grains and proteins, with a small side of dairy.  http://www.huffingtonpost.com/2011/06/02/food-pyramid- usda_n_870375.html

5.  Old Food Pyramid (Neal, 2011)

6.  New Food Plate (Neal, 2011)

7.  Please watch this informational video about the new food plate.   Do you think that the new food plate is better than the old food pyramid?  Why or why not?

8.  Dairy  Milk, yogurt, and cheese 2-3 servings daily  Protein  Meat, poultry, beans, eggs, and nuts 2-3 servings daily  Grains  Bread, cereal, rice and pasta 6-11 servings daily  Vegetables  3-5 servings daily  Fruits  2-4 servings daily  Oils and Fats  Use sparingly

9.  Please watch this video of the new food plate song!  *Can you recognize the tune to this song?

10.  What type of dairy products do you enjoy?  Please click on the pictures for more information on how dairy products are beneficial to a daily diet.

11.  Milk, Yogurt, & Cheese  2-3 Servings  Choose skim milk and nonfat yogurt often. They are lowest in fat.  1 1/2 to 2 ounces of cheese and 8 ounces of yogurt count as a serving from this group because they supply the same amount of calcium as 1 cup of milk.  Choose "part skim" or lowfat cheeses when available and lower fat milk desserts, like ice milk or frozen yogurt. Read labels.  USDA, 2000

12.  What type of proteins do you enjoy?  Please click on the pictures for more information on how protein products are beneficial to a daily diet.

13.  Meat, Poultry, Fish  2-3 Servings  Choose lean meat, poultry without skin, fish, and dry beans and peas often. they are the choices lowest in fat.  Prepare meats in lowfat ways:  Trim away all the fat you can see.  Remove skin from poultry.  Broil, roast, or boil these foods instead of frying them.  Nuts and seeds are high in fat, so eat them in moderation.  USDA, 2000

14.  What type of grains do you enjoy?  Please click on the pictures for more information on how grain products are beneficial to a daily diet.

15.  Bread, Cereal, Rice, & Pasta Group  6-11 Servings  To get the fiber you need, choose several servings a day of foods made from whole grains.  Choose most often foods that are made with little fat or sugars, like bread, english muffins, rice, and pasta.  Go easy on the fat and sugars you add as spreads, seasonings, or toppings.  When preparing pasta, stuffing, and sauce from packaged mixes, use only half the butter or margarine suggested; if milk or cream is called for, use lowfat milk. USDA, 2000

16.  What type of vegetables do you like?  Please click on the pictures for more information on how vegetables are beneficial to a daily diet.

17.  Vegetable Group  3-5 Servings  Different types of vegetables provide different nutrients. Eat a variety.  Include dark-green leafy vegetables and legumes several times a week--they are especially good sources of vitamins and minerals. Legumes also provide protein and can be used in place of meat.  Go easy on the fat you add to vegetables at the table or during cooking. Added spreads or toppings, such as butter, mayonnaise, and salad dressing, count as fat. USDA, 2000

18.  What are your favorite types of fruits?  Please click on the pictures for more information on how fruits are beneficial to a daily diet.

19.  Fruit Group  2-4 Servings  Choose fresh fruits, fruit juices, and frozen, canned, or dried fruit. Go easy on fruits canned or frozen in heavy syrups and sweetened fruit juices.  Eat whole fruits often--they are higher in fiber than fruit juices.  Count only 100 percent fruit juice as fruit. Punches, ades, and most fruit "drinks" contain only a little juice and lots of added sugars. USDA, 2000

20.  What types of oils and fats are there?  Please click on the products below and learn why they should be used sparingly.

21.  Fats, Oils, & Sweets  Use Sparingly  Go easy on fats and sugars added to foods in cooking or at the table--butter, margarine, gravy, salad dressing, sugar, and jelly.  Choose fewer foods that are high in sugars--candy, sweet desserts, and soft drinks.  The most effective way to moderate the amount of fat and added sugars in your diet is to cut down on "extras" (foods in this group). Also choose lower fat and lower sugar foods from the other five food groups often. USDA, 2000

22.  We have learned a lot today about the different food groups and why they are so important. The next slide will show an activity that will help put what you have learned to use. Let’s discuss and match each food to its intended food group.

23.  Which food groups are found in these foods?  http://www.nourishinteractive.com/nutrition-education-printables/120- food-groups-combinations-kids-elementary-school-worksheet

24.  Here is a link to a food matching game. Match each food to its particular food group. Feel free to keep playing until you get 100% correct  http://www.sheppardsoftware.com/nutritionfork ids/games/foodgroupsgame.html

25.  By following the simple guidelines of the old/new food pyramids we can develop a more healthy lifestyle along with exercise. I hope that you were able to learn which types of foods are needed to keep your body nourished as best as possible. Please review the video below as a final thought to the food pyramid guidelines.  http://www.youtube.com/watch?v=GciZe53R2bg

26.  Neal, M. (2011, August 02). Usda food pyramid out: Is the new food plate better?. Retrieved from http://www.huffingtonpost.com/2011/0 6/02/food- pyramid-usda_n_870375.html http://www.huffingtonpost.com/2011/0 6/02/food-  USDA. (2000). The food guide pyramid. Retrieved from http://www.nal.usda.gov/fnic/Fpyr/pm ap.htm