1. National Food Service Management Institute The University of Mississippi The Tools for Guiding Food Choices

2. National Food Service Management Institute The University of Mississippi 2 Three Tools for Guiding Food Choices

3. A Healthier You The Dietary Guidelines for Americans 2010 is the basis for the U.S. dietary guidance system. The MyPlate icon is part of a larger communications initiative based on 2010 Dietary Guidelines for Americans Nutrition Facts Labels provide information about foods, such as serving sizes, ingredients, and nutritional content National Food Service Management Institute The University of Mississippi 3

4. Dietary Guidelines for Americans Reviewed every 5 years Intended for Americans ages 2 years and older, including those at increased risk of chronic disease Provide guidance on how to make thoughtful, healthful choices National Food Service Management Institute The University of Mississippi 4

5. Dietary Guidelines for Americans 2010 Live a healthy, active lifestyle Become more physically active Available at www.dietaryguidelines.gov. National Food Service Management Institute The University of Mississippi 5

6. Balancing Calories Balance between the calories an individual takes in by consuming foods and beverages and the calories they expend through physical activity Consuming only enough calories from foods and beverages to meet their needs Being physically active National Food Service Management Institute The University of Mississippi 6

7. Foods to Increase Make half your plate fruits and vegetables. Make at least half your grains whole grains. Switch to fat-free and low fat (1%) milk. National Food Service Management Institute The University of Mississippi 7

8. Foods to Reduce Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers. Drink water instead of sugary drinks. National Food Service Management Institute The University of Mississippi 8

9. National Food Service Management Institute The University of Mississippi 9 Physical Activity Booster Stretching for Flexibility

10. Activity: Scenario National Food Service Management Institute The University of Mississippi 10

11. MyPlate National Food Service Management Institute The University of Mississippi 11

12. Goals of USDA Provides easy-to-understand image Initiates and builds healthy lifestyles Serves as a reminder to eat healthfully Visualizes the different components of a meal National Food Service Management Institute The University of Mississippi 12

13. Healthy Eating is a Lifestyle Supports the 2010 Dietary Guidelines for Americans Encourages moderation Allows personal choice National Food Service Management Institute The University of Mississippi 13

14. Five Food Groups Grains Vegetables Fruits Dairy Protein National Food Service Management Institute The University of Mississippi 14

15. Make Half Your Grains Whole National Food Service Management Institute The University of Mississippi 15

16. Vary Your Vegetables National Food Service Management Institute The University of Mississippi 16

17. Fruit-The Sweet Treat National Food Service Management Institute The University of Mississippi 17

18. Get Your Calcium Rich Foods National Food Service Management Institute The University of Mississippi 18

19. Go Lean on Protein National Food Service Management Institute The University of Mississippi 19

20. choosemyplate.gov National Food Service Management Institute The University of Mississippi 20 http://www.choosemyplate.gov/

21. National Food Service Management Institute The University of Mississippi 21 Nutrition Facts Label Quick Guide to Daily Values (DV)  5% DV or less is low for the nutrient  20% DV or more is high for the nutrient

22. National Food Service Management Institute The University of Mississippi 22 Using the Nutrition Facts Label Fat-free Milk  30 % DV Calcium and  5% DV Sodium Low fat Yogurt  34 % DV Calcium  5% DV Sodium Cheddar Cheese  30 % DV Calcium  10% DV Sodium

23. National Food Service Management Institute The University of Mississippi 23 Using the Nutrition Facts Label  90% DV Calcium  15% DV Sodium Three servings cheddar cheese  90% DV Calcium  30% DV Sodium One serving each milk, yogurt and cheese  94% DV Calcium  20% DV Sodium Three servings fat-free milk

24. National Food Service Management Institute The University of Mississippi 24 Tasting Activity The Perception of Salt

25. National Food Service Management Institute The University of Mississippi 25 Nutrition Nuggets Nutrition Nuggets links Dietary Guidelines and Nutrition Facts Label Nutrition Facts Label Activity Sheet is a chance to practice using tools.

26. National Food Service Management Institute The University of Mississippi 26 Cafeteria Connection School Meals need to reflect the Dietary Guidelines. Cafeteria Connection – Serving the Dietary Guidelines with Style  Promotes the Dietary Guidelines  Highlights Foods to Encourage  Highlights Food Safety Guidelines

27. National Food Service Management Institute The University of Mississippi 27 Whole Grains  Whole-grain cereals, toast, muffins, brown rice Vegetables  Deep green and orange vegetables, beans, carrots, squash Fruit  Apples, pears, oranges, strawberries, grapes Ways to Increase Certain Foods

28. National Food Service Management Institute The University of Mississippi 28 Personal Discovery Assessment Personal Discovery Assessment – Dining Table Techniques For 3 days, keep track of whole grains, fruits, and vegetables Pay special attention to  Variety  Portion Size  Preparation Methods

29. Post-Quiz National Food Service Management Institute The University of Mississippi 29

30. National Food Service Management Institute The University of Mississippi End of Lesson 2