2. Sue Harmon Teacher Page

3. should be based on: energy needs food preferences nutrient requirements as represented on the food pyramid.

4. Nutrient needs change as you grow. Meat(poultry), fish Fruit Fats, oils and sweets Milk, cheese Vegetables Bread, cereal6-11 servings 2-4 servings 3-5 servings 2-3 servings 2-4 servings use little

5. To be fit you should maintain a healthy weight. Extra activity requires extra calories. Children and teens need more calories than adults. Taller and bigger people need more calories than shorter and smaller people.

6. Using foods that you enjoy and that are readily available to you, develop a one day menu that will meet the requirements on the food pyramid. Write your menu in your journal.

7. The food pyramid is a representative of nutrient needs and the primary food groupings that can provide them. Fats, oil and sweets Fats Carbohydrates

8. Milk, yogurt, cheese Fats Protein Vitamins, cheese and minerals

9. Meat, poultry, fish Protein Fats Vitamins Minerals

10. Vegetables Vitamins and minerals Protein Carbohydrates

11. Fruit Vitamins Minerals Carbohydrates

12. Bread, cereal, grains Carbohydrates Vitamins Minerals

13. are used by the body for energy, growth, repair and cellular needs. NutrientFunction FATS Provide the body with a stored form of energy, warmth and insulation for body organs.

14. CARBOHYDRATES Provide the body with an immediate source of energy. PROTEIN Helps the body grow, makes muscles strong and repairs body tissues.

15. VITAMINS AND MINERALS Help to release energy and help the body perform many functions including: fighting infections and making strong bones and teeth.

16. Using the information from the food pyramids and the following nutrient abbreviations, complete the following chart. F=fat C=carbohydrates P=protein VM=vitamins and minerals

17. Pyramid Group FoodNutrient Pork chop Orange Carrot Wheat Bread Chicken Cheese Peanut Butter P, F, VMMeat Write the chart in your journal C, VM Fruit VM Vegetable C, VM Bread, cereal F, P, VM Meat, poultry F, P Milk P, F, VM Meat

18. The following guidelines may be used toward better nutrition. No guidelines can guarantee health or well-being, but they may give you the start you need. Eat a variety of foods. Maintain healthy weight. Avoid too much saturated fat and cholesterol. Eat foods with adequate starch and fiber.

19. TEACHER PAGE §Objective- The students will see the food pyramid and the foods and nutrients involved with it. §Activity- The students will be given choices and selections to make and should write them and the questions in their journal. §Process- Follow the slides. Some answers will appear slowly and do not require a mouse click.