national food service management institute the university of mississippi the tools for guiding food...
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National Food Service Management InstituteThe University of Mississippi
The Tools for Guiding Food Choices
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Three Tools for Guiding Food Choices
Dietary Guidelines for Americans 2010
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
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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
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Dietary Guidelines for Americans 2010
• Live a healthy, active lifestyle
• Become more physically active
• Available at www.dietaryguidelines.gov.
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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
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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.
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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.
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Physical Activity Booster Stretching for Flexibility
Activity: Scenario
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MyPlate
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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
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Healthy Eating is a Lifestyle
• Supports the 2010 Dietary Guidelines for Americans
• Encourages moderation
• Allows personal choice
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Five Food Groups
• Grains
• Vegetables
• Fruits
• Dairy
• Protein
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Make Half Your Grains Whole
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Vary Your Vegetables
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Fruit-The Sweet Treat
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Get Your Calcium Rich Foods
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Go Lean on Protein
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choosemyplate.gov
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http://www.choosemyplate.gov/
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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
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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
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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
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Tasting Activity
The Perception of Salt
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Nutrition Nuggets
Nutrition Nuggets links Dietary
Guidelines and Nutrition Facts Label
Nutrition Facts Label Activity Sheet is a chance to practice using tools.
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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
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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
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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
Post-Quiz
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National Food Service Management InstituteThe University of Mississippi
End of Lesson 2