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Evolution of the Food Guide Pyramid. 11 th -12 th grade Nutrition class Mickey Gill. 5 Components of a Nutritious Diet. Food provides all essential nutrients. Eat different foods from each group. Not emphasizing one group over another. Only consumes calories (energy) needed. - PowerPoint PPT Presentation
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1 1T H - 1 2
T H G R A D E N U T R I T I O N C L A S S
M I C K E Y G I L LEvolu
tion of
the
Food
Guide Pyra
mid
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: 6• 3 servings
should be Whole Grain
CARBS (BREAD, RICE, CEREAL, & PASTA)
• Servings: 3-5
• Eat vegetables with different colors
VEGETABLES
• Servings: 2-4
• Only 1 serving should be juice
FRUITSOnly drink ONE
of me as a serving! Eat more Fruit!!!
• Servings: 2-3
• Switch to Low fat or Skim
DAIRY (MILK, YOGURT, & CHEESE)
• Servings: 3-4
• Only 1 serving from red meat
PROTEIN (MEAT, POULTRY, FISH, BEANS, EGGS, & NUTS)
Less Red Meat!!!!!
• Use very little or None at all!
FATS, OILS, & SWEETSYou don’t
really need me!!!
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