1. MyPyramid Food Guidance System
Joan Sather & Natalie Sehi
NU Skills – May 31, 2005

2. Overview of Presentation
NEP Perspective
NEP Goals for FY2006
MyPyramid Food Guidance System
Graphic
Food Groups & Key Messages
Challenges
Teaching Resources
Updating Materials
Q & A’s

3. Overview of Presentation
NEP Perspective
NEP Goals for FY2006
MyPyramid Food Guidance System
Graphic
Food Groups & Key Messages
Challenges
Teaching Resources
Updating Materials
Q & A’s

4. NEP Perspective NEP Goals for FY2006
Specific Dietary Quality Goals
↑ VEGETABLE intake by ¼ cup/day
↑ FRUIT intake by ¼ cup/day
↑ DAIRY intake by 1 cup/day
EVALUATE BASED ON PRE/POST 24 HOUR FOOD RECALLS

5. NEP Perspective More NEP Goals for FY2006
Clients will…
Plan meals ahead of time
Compare prices before buying food
Not run out of food before the end of the month
Shop with a grocery list
Not let meat or dairy foods sit out for 2+ hours
Not thaw frozen foods at room temperature
Think about healthy food choices when feeding their family
Use less salt food when preparing foods
Use the Nutrition Facts on food labels to make food choices
Feed children breakfast
EVALUATE BASED ON PRE/POST BEHAVIOR CHECKLISTS

6. NEP Perspective More NEP Goals (cont.)
Clients will…
Wash their hands before preparing food
Use community food resources less often
Drink less pop
Use a written spending plan or budget
Be more physically active
EVALUATE BASED ON PRE/POST BEHAVIOR CHECKLISTS

7. NEP Perspective Key Point
Our time/effort needs to focus on
achieving our established goals.
Success of NEP is measured by…
Number of clients we reach (quantity)
Number or % of clients who make a positive change toward reaching goals written in our state plan (quality)

8. NEP Perspective Beyond the Scope of NEP
Providing specific calorie intakes for individuals
Providing detailed weight loss advice
Rationale:
Medical Nutrition Therapy
FSNE Guidance
Ideas…
WIC – refer to RD
Keep a list of resources in your community

9. QUIZ TIME
For the next fiscal year, we want to specifically increase client’s consumption of what food groups:
A. Fruits, Dairy, Grains
B. Dairy, Meat & Beans, Vegetables
C. Vegetables, Dairy, Fruit
D. Grains, Vegetables, Fruit

10. Overview of Presentation
NEP Perspective
NEP Goals for FY2006
MyPyramid Food Guidance System
Graphic
Food Groups & Key Messages
Challenges
Teaching Resources
Updating Materials
Q & A’s

11. MyPyramid Graphic Major Themes
Activity
Moderation
Proportionality
Variety
Gradual Improvement
Personalization

12. MyPyramid Graphic For NEP…
Use 2,000 calorie MyPyramid as standard teaching tool
Rationale:
Nutrition Facts on label and printed materials based on 2,000 calorie MyPyramid
Most applicable to our clients as a group
May add “different people may need more or less calories based on their age, gender, and activity level” but…
We will NOT provide “calorie prescriptions”

13. MyPyramid Graphic Specific Components
Grains
Vegetables
Fruits
Milk
Meat & Beans
Oils
Physical Activity

14. MyPyramid - Grains

15. What’s in the Grain Group?

16. What’s in the Grain Group?
List of foods
“View Grains Food Gallery”
Example:

17. How much is needed?
Chart with list of amounts recommended by age and gender
We will not need to use
2,000 calorie reference diet
6 ounces – at least half (3 ounces) from whole grains

18. What counts as an ounce? In general… Helpful chart…
1 ounce of grains = 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, cooked pasta, or cooked cereal
Helpful chart…

19. Common portions with ounce equivalents
Chart shows both
1 ounce equivalents
&
Common portions with ounce equivalents
*WG = whole grains; RG = refined grains; shown when products are available both in whole grain and refined grain forms.

20. On Your Own Review… Health benefits & nutrients
2 sections assume high knowledge of health terminology, i.e. “oxidation” and “diverticulosis”
Good resource for staff who can make the information accessible to our clients
Ex: Fiber – Coronary Heart Disease
Tips to help you eat whole grains
List of useful tips and suggestions

21. GRAIN Group Key Message
NEP Recommendation for GRAINS:
Recommend 6 ounces per day of grains and at least half should be WHOLE grains. You may need more or less depending on your age, gender, and activity level.
Intake of WHOLE grains
Ability to identify WHOLE grains
Knowledge of what “1 ounce” of grains means in terms of real food

22. MyPyramid - Vegetables

23. What’s in the Vegetable Group?
Any vegetable
Raw or cooked
Fresh, frozen, canned, or dried/dehydrated
Whole, cut-up, or mashed
100% vegetable juice

24. What’s in the Vegetable Group?
5 sub-categories
Dark green vegetables
Orange vegetables
Dry beans and peas
Starchy vegetables
Other vegetables
Web site provides detailed lists for each category & “View Vegetables Food Gallery”

25. How much is needed?
2 ½ cups per day
2,000 calorie diet

26. What counts as a cup? In general…
1 cup of vegetable group = 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens

27. On Your Own Review… Health benefits & nutrients Stroke
Cardiovascular disease
Cancer
Aid in reducing calorie intake
Type 2 diabetes
Kidney stones
Reduce bone loss

28. On Your Own (cont.)… Health benefits & nutrients (cont.)
Good source of potassium:
Sweet potatoes, white potatoes, white beans, tomato products, beet greens, soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split peas
Tips to help you eat vegetables
Worth reviewing

29. VEGETABLE Group Key Message
NEP Recommendation for VEGETABLES:
Eat 2 ½ cups of vegetables each day. Increase variety.
Challenges…
Vegetables are not “convenient”
Increase preparation skills
Taste different types of vegetables – provide recipes
Fewer dishes make up a meal – often side dish is dropped
Incorporate vegetables into main dish
Plate method – ½ vegetables
Source:

30. MyPyramid - Fruits

31. What foods are in the Fruit Group?
Any fruit or 100% fruit juice
Fresh, canned, frozen, or dried
Whole, cut-up, or pureed
“View Fruits Food Gallery”

32. How much is needed? 2 cups per day 2,000 calorie diet
More/less based on individual’s calorie needs
Easier than some may think…
Ex: banana & small apple

33. What counts as a cup? In general…
1 cup from the fruit group = 1 cup of fruit, 1 cup of 100% fruit juice or ½ cup of dried fruit
Change from old “6 oz. serving” for juice
Whole fruit is preferred

34. On Your Own Review… Health benefits and nutrients
Very similar to vegetables
Good sources of potassium:
Bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice
Tips to help you eat fruits
Likely to be review but still good

35. FRUIT Group Key Message
NEP Recommendation for FRUIT:
Enjoy 2 cups of fruit each day.
Challenges…
Spoilage
Meal planning skills
Cost
Economic Research Service
1999 data fruits and vegetables
Cost per serving (excluded waste)
Source:

38. Research Conclusions What’s cheapest? Putting it in perspective
63% fruits cheapest in fresh form
57% veggies cheapest in fresh form
Putting it in perspective
86% of veggies and 78% of fruit included in research cost less than $0.50/serving
…cheaper than a candy bar

39. Question from Staff
Are there specific nutrients we should emphasize from fruits and vegetables?
Before, often fiber, Vit. A, Vit. C
Now…? Potassium too?

40. MyPyramid - Milk

41. What’s in the Milk Group?
All fluid milk products
Many foods made from milk
Foods made from milk that retain their calcium content (yogurt & cheese) but NOT those with little to no calcium (cream cheese, cream, and butter)
Most milk group choices should be fat-free or low-fat
Otherwise add discretionary calories

42. How much is needed? 2 cups for children 2-8 years
3 cups for individuals > 8 years of age
Unique about milk group
Recommended amount does NOT change as calorie needs change

43. What counts as a cup? In general…
1 cup from the milk group = 1 cup milk, 1 cup yogurt, 1 ½ oz. natural cheese or 2 oz. processed cheese
Milk Group “What counts as a cup” chart is helpful…

45. On Your Own Review… Health benefits and nutrients
Includes why it’s important to choose low or non-fat versions
Tips for making wise choices
Bottom of page provides advice for those who do not consume milk products

46. MILK Group Key Message
NEP Recommendation for MILK:
Children 2-8 years old need 2 cups each day.
Adults and children over the age of 8 should consume
3 cups from the Milk Group each day.
ALL adults – men and women, young and old – need 3 cups
Calcium, Vitamin D, Potassium, Protein
Bone mass, healthy blood pressure, etc.

47. MyPyramid – Meat & Beans

48. What’s in the Meat & Beans Group?
Abbreviated to “Meat & Beans Group” from “meat, poultry, fish, dry beans, eggs, and nuts group”
Most meat and poultry choices should be lean or low-fat
Fish, nuts, and seeds contain healthy oils, so choose these foods frequently instead of meat or poultry

49. How much is needed? 5 ½ oz. of meat & beans per day
Most Americans eat enough food from this group, but need to make leaner and more varied selections of these foods

50. What counts as an ounce? In general…
1 ounce meat/meat equivalent = 1 ounce of meat, poultry or fish, ¼ cup cooked dry beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds

51. Nutrition and health implications
Recommend reading this section
Importance of selecting lean or low-fat choices from the Meat and Beans group
Importance of including fish, nuts, and seeds
Many people do not make varied choices from this food group, selecting meat or poultry everyday
Including fish, nuts, and seeds can boost intake of monounsaturated fatty acids and polyunsaturated fatty acids
Some fish are high in a type of PUFA called “omega-3 fatty acids” - limited evidence that suggests eating fish reduce the risk for mortality from cardiovascular disease.
Some nuts and seeds (flax, walnuts) are excellent sources of essential fatty acids, and some (sunflower seeds, almonds, hazelnuts) are good sources of vitamin E.

52. On Your Own Review… Tips for making wise choices Vegetarian choices
Good information
Worth reviewing in greater detail
Vegetarian choices
For beans – count as either part of the vegetable group OR meat & beans group
½ cup beans = ½ cup vegetables
¼ cup beans = 1 oz. of meat
Many people do not make varied choices from this food group, selecting meat or poultry everyday
Including fish, nuts, and seeds can boost intake of monounsaturated fatty acids and polyunsaturated fatty acids
Some fish are high in a type of PUFA called “omega-3 fatty acids” - limited evidence that suggests eating fish reduce the risk for mortality from cardiovascular disease.
Some nuts and seeds (flax, walnuts) are excellent sources of essential fatty acids, and some (sunflower seeds, almonds, hazelnuts) are good sources of vitamin E.

54. MEAT & BEANS Group Key Message
NEP Recommendation for MEAT & BEANS:
Consume 5 ½ oz. of meat & beans a day.
Challenges…
Encouraging lean and lower fat options
Explaining the “1 oz. meat equivalents”
Promoting portion control to fit in the other food groups (fruit, vegetables, milk)

55. QUIZ TIME NEP will be using…
A. Personalized MyPyramids for each client
B. MyPyramid based on 2,000 calorie diet
C. No pyramid at all
D. MyPyramid based on 1,800 calorie diet

56. MyPyramid – Oils

57. Oils Helpful information on types of oils
Many people consume enough fat in foods
Discretionary calories & counting teaspoons of fat in different foods (i.e. peanut butter) is difficult concept – beyond scope of NEP lessons

58. Select liquid oils or soft margarines. Limit solid fats.
Oils Key Message
NEP Recommendation for OILS:
Select liquid oils or soft margarines. Limit solid fats.
Understand basic concepts
Saturated Fat = solid fat
Trans Fat =hydrogenated fat
Unsaturated Fat = liquid/plant based
MUFA’s, PUFA’s, etc. is very detailed…how much can clients retain?

59. Discretionary Calories?
~265 for 2,000 calorie plan
Allowance often totally used by the foods chosen from each food group
i.e. higher fat meats, cheeses, whole/2% milk, or sweetened bakery products

60. Discretionary Calories? (cont.)
What can they be used for?
Eat more food from any food group
Eat higher calorie forms of foods - those with solid fats or added sugars
Add fat or sweeteners to foods
Eat/drink items that are mostly fats, caloric sweeteners, and/or alcohol
i.e. candy, soda, wine, and beer

61. Discretionary Calories? NEP Perspective
Goal: To increase consumption of healthy foods & limit less healthy choices
Specific quantity of discretionary calories is too detailed and calculations are complex
NEP Key Message: Most of your foods should fall into one of the 5 food groups
Select low-fat or non-fat version
Select foods with limited added sugars

62. MyPyramid – Physical Activity

63. What is Physical Activity?
Movement of the body that uses energy
Moderate physical activity includes:
Walking briskly, hiking, gardening, dancing, bicycling, weight training
Vigorous physical activity includes:
Running/jogging, bicycling, swimming, aerobics, walking very fast, basketball

64. Why is physical activity important?
Key part of living a longer, healthier, happier life.
Works together with nutrition for better health.
Benefits:
Improves self-esteem, increases fitness level, helps build and maintain bones and muscles, helps manage weight, lowers risk of chronic disease, and reduces stress.

65. How much is needed?
Minimum = 30 minutes most days, preferably every day of the week.
60 minutes a day to prevent weight gain.
60-90 minutes a day to maintain weight loss
Calorie needs should not be exceeded.
Children and teenagers = 60 minutes every day, or most days.

66. On Your Own Review… Calories used
Not necessarily applicable to our teaching, but may serve as a resource.
Tips for increasing physical activity
Good tips/ideas for clients to increase physical activity at home, work or play.

67. Physical Activity Key Message
NEP Recommendation for PHYSICAL ACTIVITY:
Adults should aim to get at least 30 minutes of physical activity most days of the week.
Children and teenagers should get at least 60 minutes of physical activity every day of the week.
Challenges…
Incorporating physical activity into every nutrition lesson.
Getting clients to get the recommended amount of physical activity (time, kids, place to go, etc.)

68. Other Helpful Info Online

69. MyPyramid Worksheet

70. MyPyramid Tracker Enter foods eaten on a given day Select amounts Save
Analyze
Also can add physical activity

73. Challenges How do we communicate “ounces” of grains?
How do we communicate the amount of cheese that equals a “cup” from the milk group?
How do we get around using the term “serving”?

74. Overview of Presentation
NEP Perspective
NEP Goals for FY2006
MyPyramid Food Guidance System
Graphic
Food Groups & Key Messages
Challenges
Teaching Resources
Updating Materials
Q & A’s

75. Teaching Resources What we’ve currently ordered:
MyPyramid Mini-Poster Handouts for each county
MyPyramid Poster
Smaller quantity of the Anatomy of MyPyramid
Estimated arrival date - late June
MyPyramid Tear-pads (Beef Council)
Available mid-June

76. Mini-Poster Handouts & Larger Poster
BACK
FRONT

78. Overview of Presentation
NEP Perspective
NEP Goals for FY2006
MyPyramid Food Guidance System
Graphic
Key Messages
Teaching Resources
Updating Materials
Q & A’s

79. Updating Materials NEP Materials Adult Curriculum Youth Curriculum
Building a Healthy Diet
Eating Right is Basic
Nutrition Essentials
ABC’s for Good Health
Youth Curriculum
Senior Curriculum

80. Updating Materials (cont.)
Youth Curriculum
Professor Popcorn
Eat Smart, Play Hard
4-H Purdue Curriculum
Florida 4-H Curriculum
4-H Fun w/Foods, Food Fun Fitness, Food FUNdamentals)

81. Updating Materials (cont.)
Senior Curriculum
Staying Well
H.E.L.P

82. Overview of Presentation
NEP Perspective
NEP Goals for FY2006
MyPyramid Food Guidance System
Graphic
Food Groups & Key Messages
Challenges
Teaching Resources
Updating Materials

83. What challenges have you encountered teaching MyPyramid? Thank You
QUESTIONS & ANSWERS
What challenges have you encountered teaching MyPyramid?
Thank You