teaching my plate
DESCRIPTION
This presentation is created for the ACTEAZ Conference July 2012. The slideshow provides resources for teaching the new food guide, "Choose My Plate"TRANSCRIPT
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Bellwork: Think-Pair-Bellwork: Think-Pair-ShareShare What food guide models
preceded the current “Choose My Plate” guide?
Compare and Contrast “My Plate” with it’s predecessors
Be prepared to share your responses!
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Teachers will be able to:
Identify resources for teaching my plate.
Objectives:Objectives:
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Pass…Pass…
ORORPLAY!PLAY!
5
.
Share your partner’s response to the bellwork (Be sure to introduce
yourself and your partner)
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What is MyPlate?What is MyPlate?MyPlate is the new USDA guidance system to improve
the nutrition and wellbeing of Americans.MyPlate replaced MyPyramid as the major nutrition
icon used by the USDA to portray the components of healthy diet to consumers.
“MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a familiar image- a place setting for a meal. Before you eat, think about what goes on your plate or in your cup or bowl.” www.choosemyplate.gov
April 2005-June 2011 June 2011-Present
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How is it Different?How is it Different?Early Food Guides
http://www.nal.usda.gov/fnic/history/early.htm
Basic 4 Food Guide http://www.nal.usda.gov/fnic/history/basic4.htm
Patterns for Daily Food Choices http://www.nal.usda.gov/fnic/history/pat.htm
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What Does This Mean To What Does This Mean To Educators?Educators?
a. Keep Teaching the Food Guide the Way You Know Best
b. New Textbooksc. Time To Retired. Find New Resources
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What Does This Mean To What Does This Mean To Educators?Educators?
a. Keep Teaching the Food Guide the Way You Know Best
b. New Textbooksc. Time To Retired. Find New Resources
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Online Resources for Online Resources for Teaching My PlateTeaching My Platehttp://www.choosemyplate.gov/
health-nutrition-information-educators/mypyramid-archived-information-educators.html
http://www.slideshare.net/RachaelQuattro
http://prezi.com/your/
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Most of it is the same as before but repackaged…
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Next, Decide How You Wish Next, Decide How You Wish to Present the Material:to Present the Material:
Powerpoint Slide Show with Notetaker
Webquest/Online Scavenger Hunt
Rotation Binder/ Group Project
Independent Study
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PowerPoint Slide Show with PowerPoint Slide Show with Note-takerNote-taker
Distribute Note-taker to students
Be sure to use frequent “Checks for Understanding” throughout the presentation (See Sample JTED strategies for Active Participation and Checking for Understanding; Slides )
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Balance of Food GroupsBalance of Food Groups
To build a healthy plate:
1)Fill ½ of your plate with fruits and vegetables.2)Fill ¼ of your plate with grains (preferably whole).3)Fill ¼ of your plate with a lean protein source.4)Having a serving of dairy on the side.
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FruitsFruitsAny fruit, fresh, frozen, or canned
in 100% juice falls under this category. It may be whole, cut-up or pureed.
1 serving of fruit is equivalent to:◦ 1 cup fresh or frozen fruit (size of
fist)◦1 medium piece of fruit ◦1 cup 100% fruit juice◦½ cup dried fruit
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VegetablesVegetablesAny vegetable, fresh, frozen, or
canned (with no salt added) or rinsed in a strainer
1 serving is equivalent to:◦ 2 cups leafy greens◦1 cup raw or steamed vegetables◦ 1 cup of vegetable juice
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Paint Your Plate: Health Paint Your Plate: Health BenefitsBenefitsBlue/Purple
◦Benefits: This dark color presents against heart disease by preventing clot formation, and maintains healthy blood pressure
◦Examples: Blueberries, blackberries, prunes, eggplant, blue potatoes, purple tomatoes, plums, purple onions
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Paint Your PlatePaint Your PlateRed
◦Benefits: These foods contain powerful antioxidants that ward off some forms of cancer, and protect against heart attacks
◦Examples: Tomatoes and tomato products, watermelon, red peppers, guava, cranberries, strawberries
◦Hint: Heating up tomatoes helps your body absorb even more of their nutrients
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Paint Your PlatePaint Your Plate
Greeno Benefits
• Dark green foods contain powerful antioxidants and help your body remove cancer-causing toxins.
• They are also heart healthy and aid in regulating blood pressure
o Examples: Broccoli, kale, spinach, collard greens, brussels sprouts, cabbage, green beans, kiwi
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Paint Your PlatePaint Your PlateOrange
◦Benefits: These foods are important for skin and bone health, and help maintain normal blood sugar
◦Examples: Oranges, tangerines, carrots, cantaloupe, pumpkins, sweet potatoes, apricots, orange peppers
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Paint Your PlatePaint Your PlateYellow
◦Benefits: These foods are essential to protect your vision and help keep your immune system healthy
◦Examples: Yellow squash, corn, avocados, endive, banana, lemons
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GrainsGrainsMake at least ½ of your daily
grain servings whole grainsIncrease whole grain intake by
replacing refined grains with whole grains
1 oz. of grains is equivalent to:◦1 slice of bread◦ 1 cup of ready-to-eat cereal◦ ½ cup of cooked rice, cooked pasta,
or cooked cereal
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Diagram of a GrainDiagram of a Grain
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Refined GrainsRefined Grains
Grains that have been milled to remove the bran and germ from the grain
Milling gives grains a finer texture and improves their shelf life
The milling process also removes the most nutritious parts of the grain◦Dietary fiber, iron, and many B vitamins
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Enriched GrainsEnriched GrainsGrain products
with B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added
Refined grains are typically “enriched” to improve their nutritional profile
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Whole GrainsWhole Grains Include the entire grain seed, usually called
the kernelThe kernel consists of 3 main components—
the bran, germ, and endospermWhole grains are consumed either as a
single food (ex: wild rice or popcorn) or an ingredient in foods (ex: cereals, breads, crackers)
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Identifying a Whole Identifying a Whole GrainGrainTo ensure the product you are
purchasing is truly a whole grain, look at the ingredient list
The first ingredient should include the word whole before the grain type
Examples:◦Whole wheat or 100% whole wheat◦Whole grain barley◦Whole rye
Other types of whole grains: Buckwheat, bulgur, millet, oatmeal, quinoa, rolled oats, brown or wild rice
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Health Benefits of Whole Health Benefits of Whole GrainsGrainsDietary fiber
◦May help reduce blood cholesterol levels
◦May lower risk of heart disease, obesity, and type 2 diabetes
◦Helps maintain proper bowel function, reducing constipation and the likelihood of developing diverticulosis
◦Provides a feeling of fullness
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Nutrients in Whole Nutrients in Whole GrainsGrainsB vitamins (thiamin, riboflavin,
niacin, folate)◦Help the body release energy from
protein, fat, and carbohydrates◦Essential for a healthy nervous
system
Iron◦Used to carry oxygen in the blood
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Nutrients in Whole Nutrients in Whole GrainsGrainsMagnesium
◦Used in building bones and releasing energy from muscles
Selenium◦Protects cells from oxidation◦Helps maintain a healthy immune
system
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Protein FoodsProtein FoodsMake ¼ of your plate lean protein1 ounce of protein is equivalent to:
◦1 ounce of meat, poultry or fish◦¼ cup cooked beans◦1 egg or 2 egg whites◦1 tablespoon of peanut butter◦½ ounce of nuts or seeds (Ex: 12
almonds, 24 pistachios, 7 walnut halves)
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Lean Protein SourcesLean Protein Sources
Meat: Choose lean cuts ◦Eye of round roast or steak◦Sirloin tip side steak◦Top round roast and steak◦Bottom round roast and steak◦Top sirloin steak◦Lean or Extra lean ground beef
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Lean Protein SourcesLean Protein SourcesPoultry
◦Choose skinless, boneless breasts◦Trim all visible fat
Turkey◦Choose light meat over dark meat◦Choose lean or extra lean ground
turkey
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Lean Protein SourcesLean Protein SourcesEggs
◦ Use egg whites whenever possible◦ 2 egg yolks per week are safe for
individuals with high cholesterol ◦ Note: New studies recommend eating the
egg yolk as many valuable nutrients are missed when eating egg whites only
Fish◦ Choose alternative varieties of shellfish to
lower cholesterol intake (Ex: scallops, crab, lobster instead of shrimp)
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Health Benefits of Health Benefits of ProteinProteinProteins function as building
blocks for bones, muscles, cartilage, skin, blood, enzymes, hormones, and vitamins
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Nutrients in ProteinNutrients in ProteinB vitamins (thiamin, riboflavin,
folate, B6, B12)Zinc
◦A mineral necessary for biochemical reactions and proper immune function
EPA and DHA ◦Two types of omega-3 fatty acids
found in varying amounts in seafood that have been shown to play a positive role in heart health
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Saturated FatsSaturated FatsFats that have no double bonds and
tend to remain solid at room temperature
Higher intakes have been shown to be associated with higher levels of total and LDL cholesterol (positive risk factors for heart disease)
Examples: Full-fat meats and dairy products, hydrogenated shortening, coconut, or palm oils
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CholesterolCholesterolUsed in the body for physiological
and structural functionsThe body makes cholesterol and
humans do not need to consume this in their diet
Higher intakes have been shown to raise blood levels of LDL cholesterol (a positive risk factor for heart disease)
Varying levels can be found in different animal products: meat, seafood, poultry, eggs, dairy products
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RecommendationsRecommendationsConsume <10% of total calories
from saturated fat◦For a 2,000 calorie diet, this would
equal 22 grams
Consume <300 mg/day of cholesterol◦1 egg yolk = 185 mg cholesterol ◦3 oz. shrimp (about 4 large) = 166
mg cholesterol
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OilsOilsConsume your recommended
serving of oils each day (varies)1 teaspoon of oil is equivalent to:
◦1 tsp. oil (Best choices: olive, canola, soybean, flaxseed)
◦1 tsp. butter or margarine◦1 tsp. mayonnaise◦½ Tbsp. peanut butter◦1 T. nuts or seeds◦1 T. regular salad dressing or 2 T. light
dressing◦1/8 avocado ◦8 olives
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Oils and Cooking Oils and Cooking MethodsMethodsChoosing lean cooking methods
will help to reduce fat content of meals:◦Poaching◦Broiling◦Baking◦Sautéeing◦Grilling◦Steaming
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Health Benefits of OilsHealth Benefits of OilsMUFAs
◦May lower your total cholesterol and low-density lipoprotein cholesterol levels
◦May also help normalize blood clotting◦May also benefit insulin levels and
blood sugar controlPUFAs
◦Omega 3 fatty acids have been shown to play a positive role in heart health
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Nutrients in OilsNutrients in OilsOils are the major source of
monounsaturated fats (MUFAs) and polyunsaturated fats (PUFAs) in the diet
PUFAs contain some fatty acids that are necessary for health—called "essential fatty acids”◦Omega-6 PUFAs (liquid vegetable oils)◦Omega-3 PUFAs (soybean oil, canola oil,
walnuts, flaxseed, fish)Vitamin E
◦ A powerful antioxidant that has may reduce the risk of heart disease and cancer
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Dairy Dairy
Include 1 cup of nonfat or low-fat dairy at each meal
1 cup of dairy is equivalent to:◦1 cup of milk, soymilk (soy beverage),
or almond milk◦1 cup yogurt◦1 ½ ounces of natural cheese◦2 ounces of processed cheese
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Health Benefits of Health Benefits of DairyDairyIntake of dairy products is linked to
improved bone health, and may reduce the risk of osteoporosis
Intake of dairy products is also associated with a reduced risk of cardiovascular disease and type 2 diabetes, and with lower blood pressure in adults
Note: It is possible to obtain the same nutrient benefits offered by dairy from alternate food sources and have a healthy diet without dairy
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Nutrients in DairyNutrients in DairyCalcium
◦Used for building bones and teeth and in maintaining bone mass
◦Adequate calcium intake is indicated for the following age groups: Children: 9 years+ Adolescent girls Adult women Adults: 51 years+
◦Diets that include 3 cups of dairy a day can improve bone mass
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Nutrients in Nutrients in DairyDairy
Potassium◦ Helps to maintain healthy blood pressure◦ Reduces risk of developing kidney stones
and experiencing bone lossVitamin D
◦ Works to maintain proper levels of calcium and phosphorous, thereby helping to build and maintain bones
◦ Can help reduce the risk of bone fractures
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MyPlate Key MessagesMyPlate Key MessagesBalancing Calories
o Enjoy your food, but eat less.o Avoid oversized portions.
Foods to Increaseo Make half your plate fruits and vegetables.o Make at least half of your daily grains whole
grains.o Switch to fat-free or low-fat (1%) milk.
Foods to Reduceo Compare sodium in foods like soup, bread,
and frozen meals and choose the foods with lower numbers.
o Drink water instead of sugary drinks.
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SoFASSoFAS
SoF= Solid Fats◦ Includes saturated fat and trans fatty acids
AS= Added Sugars◦ Includes sugars that are added to foods
during processing, preparation, or at the table
The USDA food patterns include a SoFAS allowance for each calorie level, formerly known as “discretionary calories”
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Trans Fatty AcidsTrans Fatty AcidsTrans Fatty Acids
◦Created through the process of hydrogenation, in which food manufacturers use to make products containing unsaturated fatty acids solid at room temperature
◦Hydrogenation allows fats to become more resistant to becoming spoiled or rancid
◦Consuming too many of these fats has been shown to raise LDL cholesterol and increase risk for heart disease
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Trans Fatty AcidsTrans Fatty AcidsExamples of Foods:
◦Baked goods (cookies, cakes, frosting, crackers, donuts, pastries, and croissants)
◦Packaged snack foods (chips, crackers, snack mixes)
How to identify:◦Look at the ingredient label for the terms
“hydrogenated oil” or “partially hydrogenated oil”
◦Even if the nutrition facts label reads “0 gm trans fat” the food can still contain trace amounts
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Other Food Components to Other Food Components to DecreaseDecrease
Sodium◦Sodium is an essential nutrient and is
needed by the body in relatively small quantities
◦The higher an individual’s intake of sodium, the higher their blood pressure
◦The estimated average intake of sodium for all Americans ages 2 years and older is approximately 3,400 mg/day
◦What is the daily requirement for sodium?
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Added SugarsAdded SugarsSugars are added to foods to improve
sweetness and palatability, serve as a preservative, and provide functional attributes (ex: browning capacity)
Many foods that contain added sugars often supply calories, but few or no essential nutrients and no dietary fiber (empty calories)
Both naturally occuring sugars and added sugars inrease the risk of dental caries
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Added SugarsAdded Sugars
Examples:◦Any term that has an “-ose” on the end
(dextrose, fructose, sucrose, maltose, lactose)
◦Any term that has “syrup” on the end (corn syrup, high-fructose corn syrup, malt syrup, pancake syrup)
◦Any type of sugar (brown sugar, invert sugar, raw sugar, confectioner’s sugar)
◦Dextrin, honey, nectar, molasses
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Reducing Intake of Added Reducing Intake of Added SugarsSugarsDrink few or no regular sodas,
sport drinks, energy drinks, and fruit drinks◦Instead, choose water, seltzer,
unsweetened tea or coffeeEat less cookies, cake, ice cream,
candy, and other desserts ◦Select fruit for dessert
Read the Nutrition Facts label and ingredient label to choose products with less sugar
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SodiumSodiumThe daily requirement for the average
American is 2,300 mg/day (1 tsp)For certain groups the requirement is
1,500 mg/day◦ Individuals with hypertension,
diabetes, or chronic kidney disease◦Adults ages 51 years and older
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Reducing Sodium Reducing Sodium IntakeIntakeRead the Nutrition Facts label for
information on the sodium content of foods
Consume more fresh foods and less processed foods
Eat more home-prepared foods where you have more control over preparation methods
Use spices, no salt seasonings, juice, or vinegar as flavoring instead of salt
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Reducing Sodium Reducing Sodium IntakeIntakeUse condiments less often and
do not add salt to food at mealsWhen eating at restaurants, ask
that salt not be added to your food or order lower sodium options if available
Increase the amount of potassium in your diet (works to counteract sodium in the body)
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Other Food Components to Other Food Components to DecreaseDecreaseAlcohol
◦In the US, approximately 50% of adults are current regular drinkers and 14% are current infrequent drinkers
◦Alcohol may have beneficial effects when consumed in moderation
◦However, alcohol intake has also been linked to increased risk of breast cancer, violence, drowning, and injuries form falls and auto accidents
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AlcoholAlcoholIf alcohol is consumed, it should be
done so in moderation and only by those of legal age (Over the age of 21)
Moderate consumption◦1 drink per day for women ◦2 drinks per day for men
1 drink is equivalent to:◦12 fl. oz. beer◦5 fl. oz. of wine◦1.5 fl. oz. of hard liquor
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Physical ActivityPhysical ActivityStrong evidence supports that regular
participation in physical activity helps people maintain a healthy weight and prevent excess weight gain
When combined with reduced calorie intake, physical activity may aid in weight loss and maintenance of weight loss
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Physical ActivityPhysical ActivityFor substantial health benefits,
adults should do at least:◦ 150 minutes (2.5 hours) a week of
moderate-intensity aerobic physical activity Ex: Brisk walking
OR◦75 minutes (1 hour and 15 minutes) a
week of vigorous-intensity aerobic physical activity Ex: Running
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Physical ActivityPhysical ActivityFor additional and more
extensive health benefits, adults should increase their aerobic physical activity to:◦300 minutes (5 hours) a week of
moderate-intensity activity OR
◦150 minutes (1.5 hours) a week of vigorous-intensity activity
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04/11/23
allstaractivities.com
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When using the Online When using the Online Scavenger Hunt or Scavenger Hunt or Webquest:Webquest:Reserve C.O.W. or computer lab. Check to make sure the websites are
not blocked when logged in as a studentCheck with your technology department
and administrators. Be prepared and have a backup for issues such as- slow or no internet connection, broken computer, etc.
Set up rules, guidelines, and expectations prior to computer lab day.
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Sample Webquests:Sample Webquests:http://lshs.leesummit.k12.mo.us/lmclshs/FACs/
Process.html
http://www.gcs.k12.nc.us/17662098155711310/lib/17662098155711310/_files/My_Pyramid_WebQuest.pdf
http://www.mattawanschools.org/14652062293159703/lib/14652062293159703/ChooseMyPlate_WebQuest_2011.pdf
http://www.zunal.com/webquest.php?w=107898 Note: This webquest could be used as an alternative for some accommodations
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How Do You Know that They How Do You Know that They Know? Know? Managing and Managing and
Monitoring Student LearningMonitoring Student Learning
There are many resources for assessing student learning of My Plate. The following slides will provide some ideas that you may choose to use in teaching this unit.
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Unit ProjectUnit Project
My Plate
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DrawDraw a a picturepicture, , createcreate a a logo,logo, and and Design your Design your poster!poster!
Create a poster
to summarize the
information
learned in this
unit.
DRAW, DESIGN, CREATEDRAW, DESIGN, CREATE
Be prepared to share!
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Example Topics to Choose Example Topics to Choose From:From:How Does My Plate Address dietary restrictions
in general?
How Does My Plate address a specific health concern: Diabetes, Anemia, Pregnancy, Dieting, Vegan, Food Allergies, Gluten-Free Diets, Hypertension, High Cholesterol
Compare and contrast My Plate to other dietary models.
Research a food group and explain it’s importance to healthy living
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Create a Comic or Create a Comic or Flipbook Summarizing Flipbook Summarizing
Your Understanding of My Your Understanding of My PlatePlate
http://www.readwritethink.org/files/resources/interactives/comic/index.html
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Peer TeachingPeer Teaching
Students work in groups to create a lesson on “My Plate” to teach to their peers or a lower level culinary class.
Students create a lesson, activity, and sample “My Plate” for students to consume
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Obtain a Personalized Obtain a Personalized PlanPlanVisit
www.choosemyplate.gov/supertracker Select “Create a Profile” and enter
your age, gender, and activity level to obtain a personalized calorie/food group plan
Use the Supertracker tool to track your food intake and exercise to see how you’re measuring up to your recommendations
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ActivityActivityMeal Planning using MyPlateProvide an example of a meal
that includes each major food group in the proper proportions specified by MyPlate◦Breakfast◦Lunch◦Dinner
Prizes for volunteers!
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Cooking District Apps: Cooking District Apps: Track Your Diet Track Your Diet
http://cookingdistrict.com/cd/general.nsf/blogbydate/0http://cookingdistrict.com/cd/general.nsf/blogbydate/0DA8FDE7F5B55069852579EA00685E7B?opendocumentDA8FDE7F5B55069852579EA00685E7B?opendocument
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Give One, Get One
DairyFruits
Vegetables
Protein Grains
Food Groups:
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Reviewing “My Plate” with Reviewing “My Plate” with Students:Students:
http://www.studystack.com/flashcard-748272
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Review with flashcards on Review with flashcards on Quizlet:Quizlet:
http://quizlet.com/9288445/my-plate-flash-cards/
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K-W-LK-W-L
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What I know
What I would like
to learn
What I learned
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Match the nutrient information Match the nutrient information or health fact with the correct or health fact with the correct
food group.food group.Be prepared to shareBe prepared to share
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Activity
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Thumbs up / Thumbs down
?4 Understanding
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Which Is Correct?Which Is Correct?(hold up fingers)(hold up fingers)
1. Vegetables2. Fruits3. Grains4. Protein 5. Dairy
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Find Someone Who…Find Someone Who…
Find someone who can answer one of the questions on your handout.
Have them write the answer and sign your paper.
Now, find a different person to answer another question.
Keep going until all of the questions are answered.
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I now
understand . . .I would like to
know
more about . . .
I could
teach
someone
else to . . .
I need more help
with . . .
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Draw a vertical line down the middle of a piece of Draw a vertical line down the middle of a piece of paperpaper
Write 3-5 ideas or answers to the question in the Write 3-5 ideas or answers to the question in the left columnleft column
When time is called rotate and exchange ideasWhen time is called rotate and exchange ideas
Write new ideas gained from your peers in the right Write new ideas gained from your peers in the right columncolumn
Give One-Get OneGive One-Get One
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My Ideas
Others’ Ideas
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Write on Write on your Slatesyour Slates
What is “MyPlate”What information is provided
about healthy living?How does “My Plate” address
exercise?PROPERTY OF PIMA COUNTY JTED, 2010 2
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Food Group SortFood Group SortSort the cards or items into groups
Create a label for each group you are
creating
Be prepared to share
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Five StationsFive Stations
1.1. Go to your assigned stationGo to your assigned station2.2. Discuss the prompt and take notesDiscuss the prompt and take notes3.3. Rotate to the next station when Rotate to the next station when
time is calledtime is called4.4. Return to your seats and be Return to your seats and be
prepared to shareprepared to share
90
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SourcesSourceswww.choosemyplate.gov2010 Dietary Guidelines for Americanshttp://www.mayoclinic.com/health/food-
and-nutrition/AN01037http://www.hsph.harvard.edu/
nutritionsource/what-should-you-eat/vitamin-e/index.html
http://www.mayoclinic.com/health/cuts-of-beef/MY01387
“Color Me Healthy-Eating for a Rainbow of Benefits,” Schaeffer, Today’s Dietitian, Nov. 2008
http://prezi.com/yk15mtrs6rng/copy-of-my-plate/http://www.slideshare.net/jperelli/my-plate-
presentation-13270200
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Questions?Questions?
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Switch partners with someone you were not working with
today.
Tell or teach each other the two most important things you
have learned so far about teaching “My Plate”.
Switch roles and repeat the process.
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