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Eat Your ColorsEat Your Colors. Red Many red foods contain lycopene, which can help reduce cancers, cardiovascular disease, diabetes, and osteoporosis.

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Presentation on theme: "Eat Your ColorsEat Your Colors. Red Many red foods contain lycopene, which can help reduce cancers, cardiovascular disease, diabetes, and osteoporosis."— Presentation transcript:

1 Eat Your ColorsEat Your Colors

2 Red Many red foods contain lycopene, which can help reduce cancers, cardiovascular disease, diabetes, and osteoporosis – Tomatoes – Red peppers – Strawberries – Watermelon – Pink grapefruit

3 Orange Many orange foods contain carotenes, which can help prevent arthritis, cancers, and cardiovascular disease – Carrots – Pumpkin – Sweet Potatoes – Apricot – Mango – Cantaloupe

4 Yellow Many yellow foods contain Vitamin C, which can help with our immune system, as well as help prevent cancers and diabetes – Lemons – Pineapple – Papaya – Peaches

5 Green Many green foods contain lutein, which helps with eyesight, the digestive system, and decreases the risk of cardiovascular disease – Green beans – Green peppers – Leafy greens – Avocado – Kiwi

6 Blue/Purple Many blue/purple foods contain anthocyanins, which help fight bacterial infections, cancers, and diabetes – Blueberries – Plums – Figs – Eggplant

7 White Many white foods contain isothiocyanates, which support the immune system and protect against many health ailments – Cauliflower – Jicama – Onion – Garlic

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9 Your Assignment – Day 1 Find three recipes that have a large quantity of your color in vegetables or fruit Determine which one recipe your group wants to prepare and get teacher approval (print two copies, one for Mrs. Sopiarz, one for your group) Create a Grocery Order from for your recipe (on Mrs. Sopiarzs website) Evaluate the three recipes your group finds (see worksheet Mrs. Sopiarzs website or your lab book)

10 Your Assignment – Day 2 Continue to evaluate the three recipes your group finds (see worksheet Mrs. Sopiarzs website or your lab book) Create Spark nutrition label (see worksheet Mrs. Sopiarzs website or your lab book) Create PowerPoint slides, email to Mrs. Sopiarz Present slides on Friday

11 Use ChooseMyPlate.gov

12 Supplemental to MyPyramid (2011) Use the plate pictures and colors to help choose foods from a variety of food groups with a variety of colors Remember, its important to know and follow serving sizes

13 How Much is a Serving? Fruits – 1 cup is equal to: 1 cup of fruit 1 cup of 100% fruit juice ½ cup of dried fruit

14 How Much is a Serving? Vegetables – 1 cup is equal to: 1 cup of raw or cooked vegetables 2 cups raw leafy greens 1 cup of 100% vegetable juice

15 How Much is a Serving? Grains – 1 ounce is equal to: 1 slice of bread 1 cup of ready-to-eat cereal ½ cup cooked pasta, rice, cereal

16 How Much is a Serving? Protein – 1 ounce is equal to: 1 ounce meat, poultry, fish ½ ounce nuts and seeds 1 egg ¼ cup cooked beans 1 tablespoon peanut butter

17 How Much is a Serving? Dairy – 1 cup is equal to: 1 cup milk, soymilk, yogurt 1 ½ ounces natural cheese 2 ounces processed cheese


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