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11
TH - 1
2T
H GR
AD
E N
UT
RI T
I ON
CL
AS
S
MI C
KE
Y G
I LL
Evol
ution o
f the
Food
Guid
e Pyr
amid
Adequacy
Balance
Calorie Control
Moderation
Variety
5 Components of a Nutritious Diet
Food provides all essential nutrients
Not emphasizing one group over another
Eat different foods from each group
Only consumes calories (energy) needed
No excess fat, salt, or sugar
ORIGINAL FOOD GUIDE PYRAMID
Provided Balance and Moderation for Nutritious Diet
(2 out of 5 Components)
Original Food Guide Pyramid
• Servings: 6-11• Serving Sizes:• Cooked cereal= ½
cup • Cold cereal= ½-1 cup• Rice/Pasta= ½ cup• Bread= 1 slice• Bagels, muffins,
rolls= ½ slice
CARBS (BREAD, RICE, CEREAL, & PASTA)
• Servings: 3-5• Serving Sizes:• Leafy Vegetables= 1
cup• All other
Vegetables= ½ cup• Vegetable juice= ¾
cup
VEGETABLES I eat my vegetables
!
• Servings: 2-4• Serving
Sizes:• All Fruits= ½ cup or
(medium sized)• Medium sized
fruit= regular sized light bulb
• Fruit juice= ¾ cup
FRUITS
• Servings: 2-3
• Serving Sizes:• Milk/Yogurt= 1
cup• Cheese= 1-2
ounces• 1½ ounces
cheese= 9-volt battery
DAIRY (MILK, YOGURT, & CHEESE)
• Servings: 2-3
• Serving Sizes:• Meat, Poultry,
Fish= 2-3 ounces• 2-3 ounces of
meat= deck of cards
• Beans/nuts= ½ cup
• Eggs= 1 large egg
PROTEIN (MEAT, POULTRY, FISH, BEANS, EGGS, & NUTS)
• Servings: Use Sparingly
• Serving Sizes:• Butter, Margarine,
Oil= 1 teaspoon• Mayo/Salad
Dressing= 1 tablespoon
FATS, OILS, & SWEETS
Added Adequacy and Variety for Nutritious Diet
(4 out of 5 Components)
Recommended Physical Activity with the Stairs
MyPyramid
• Servings: 2-4
• Only 1 serving should be juice
FRUITS
Only drink ONE of me as a
serving! Eat more Fruit!!!
• Servings: 3-4
• Only 1 serving from red meat
PROTEIN (MEAT, POULTRY, FISH, BEANS, EGGS, & NUTS)
Less Red Meat!!!!!
Added Calorie Control for Nutritious Diet
(All the Components!)
MyPlate
Click to go to Website!
ABOUT THE MYPLATE• Familiar visual of Dinner Time• Meant to Control Calories better• Emphasizing more Vegetables and
Fruits• Less Carbs• Very minimal Fats, Oils, Sweets
WHAT TO DO WITH YOUR PLATE
• Half of Plate= Vegetables and Fruits
• Other Half= Carbs and Protein • Small Portions!
• Glass of Low fat or Skim Milk
REFERENCES• Sizer & Whitnety (2011). Nutrition: Concepts &
Controversies. Belmont, CA: Wadsworth, Cengage Learning
• USDA (Revised 2012). Getting Started with MyPlate.
Retrieved from http://www.choosemyplate.gov/downloads/GettingStartedWithMyPlate.pdf