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Nutrition 3rd-5th Grade TEKS
3rd Grade: Identify foods that increase or reduce bodily functions. (3.4C) 4th Grade: Describe the relationship between food intake and physical activity such as calories consumed and calories expended. (4.4E) Explain the link between physical activity/inactivity and health such as calories consumed and calories expended (4.4F) 5th Grade: Identify the relationship between optimal body function and a healthy eating plan such as eating a variety of foods in moderation according to U.S. dietary guidelines (5.4F)
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3rd Grade 4th Grade 5th Grade
What is the difference between a “GO” food and a “SLOW” food? Why might some foods decrease bodily functions? 4th Grade How does physical activity affect calories consumed? 5th Grade How do what and how much you eat affect your body functions? How do you determine a healthy eating plan? Add TEKS (in a box) to each slide 3-5
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“GO” Food – everyday foods “SLOW” Food – sometimes food
“WHOA” Foods – once in a while foods K-5
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Enhance – to improve the value or quality of something
Calorie – food energy (extra is stored as fat)
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Your Body’s Fuel Factory
Your body needs food energy to stay alive. Digestive system Made up of 30 feet of pipes, tubes, and more than half a dozen organs. The Digestive system processes hundreds of pounds of food each year. As it moves food through the body, the digestive system breaks down our meals into chemical compounds that can be absorbed by the body’s cells. It also separates out unneeded materials and flushes them out of the body. 3-5
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MyPlate ChooseMyPlate.gov 2
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Fruit Contain Make half your plate fruits and vegetables
Vitamin C: Strengthens the immune system Fiber: Prevents constipation and increases bodily function, controls blood sugar levels, and lowers blood cholesterol Raspberries Orange Juice 2
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Make half your plate fruit and vegetables
Green Beans Make half your plate fruit and vegetables Contain Vitamin C: Strengthens the immune system Fiber: Prevents constipation and increases bodily function, controls blood sugar levels, and lowers blood cholesterol Corn Red Bell Pepper 2
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GRAINS Make at least half your grains whole Contain
Fiber: Prevents constipation and increases bodily function, controls blood sugar levels, and lowers blood cholesterol Carbohydrates: Primary energy source for your body Bread 2
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Protein Vary your protein Contains Chicken
Fish Contains Protein: Builds and repairs cells and tissues Egg Pork myitaliangrandmother.blogspot.com, Peanuts 2
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DAIRY Switch to skim or 1% milk Contains Ice-cream cone
Contains Calcium: Strengthens teeth and bones 2
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80% of a person’s body is made of water
Why is it important to drink water? Drink water so that you do not get dehydrated. Dehydration = Your body does not have enough water to keep it working right 80% of a person’s body is made of water 1
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Sugar Sweetened drinks
Foods to Reduce “WHOA” Foods – once in a while foods; have added fat and or sugar Sugar Sweetened drinks (cokes and sodas) Sodium (salt) 2
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Empty Calories Empty calories are the calories from foods high in solid fats and/or added sugars. This would include foods that we refer to as junk food or “WHOA” foods. They are called “empty” because they add calories but contain few or no nutrients. Limiting empty calories is important to prevent gaining weight. 2
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Empty calories are NOT represented on MyPlate.
Why do you think “Empty Calories” were left off MyPlate?
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How to determine which snack is best for you
Reading Food Labels How to determine which snack is best for you
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The Nutrition Facts Label
Contains product specific information Based on US Dietary Guidelines of 2,000 calorie diet Helps you to compare one food to another
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Label Example Calories Fat Carbohydrates
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First determine serving size and number of servings per package
Where to Start First determine serving size and number of servings per package
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Calories and Calories from Fat
Tells how much energy is in food Remember that the number of servings you eat determines the number of calories you actually eat!
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Calorie Math Calories Consumed < Calories Expend = Weight loss Calories Consumed > Calories Expend = Weight Gain Calories Consumed = Calories Expended = Maintain weight Read like a math problem. Ex. Calories Consumed is less than calories expended (or burned off during exercise) equals weight loss. Exercising uses more calories than sitting still!
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Nutrients Limit specific nutrient intake
Saturated fat, cholesterol and sodium To much of these can put you at risk for certain chronic diseases like heart disease, high blood pressure, cancer
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Nutrients Eating enough of fiber, vitamins, calcium and Iron can reduce the risk of some diseases and conditions. Calcium helps to reduce the risk of Osteoporosis, Fiber helps healthy bowel function, Diets high in fruit and veggies help to reduce risk of heart disease.
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Understanding the footnote
Helps you to make your snack decision
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Which meal is the most balanced?
Why? Breakfast Donut Sausage link Whole milk Breakfast Oatmeal Hard Boiled Egg Grapefruit Breakfast Biscuits and gravy Bacon Fat Free Milk Hop on 1 foot Jump on 2 feet March in Place
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Which meal is the most balanced?
Why? Lunch Turkey Wrap Carrot Sticks Water Lunch Peanut Butter Sandwich Doritos 2% Milk Lunch Cheese Burger French Fries Soft Drink March in Place Hop on 1 foot Jump on 2 feet
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Which meal is the most balanced?
Why? Dinner Steak Bake Potato with butter Salad Dinner Peperoni Pizza Bread Sticks Soft Drink dinner Baked Chicken Green Beans Whole Wheat Roll March in Place Hop on 1 foot Jump on 2 feet
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3rd Grade 4th Grade 5th Grade Review
What is the difference between a “GO” food and a “SLOW” food? Why might some foods decrease bodily functions? 4th Grade How does physical activity affect calories consumed? 5th Grade How do what and how much you eat affect your body functions? How do you determine a healthy eating plan? Add TEKS (in a box) to each slide 3-5
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“GO” Food – everyday foods “SLOW” Food – sometimes food
“WHOA” Foods – once in a while foods K-5
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Enhance – to improve the value or quality of something
Calorie – food energy (extra is stored as fat)
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