Presentation on theme: "The Food Guide Pyramid n Variety n Balance n Moderation."— Presentation transcript:
The Food Guide Pyramid n Variety n Balance n Moderation
Food Guide Pyramid Concept: VARIETY ÜNo one food supplies all the nutrients we need to function our best. ÜEat foods from all groups. ÜChoose different foods from within each group.
Food Guide Pyramid Concept: BALANCE ÜEat appropriate amounts of different foods. ÜServing size is important. ÜOlder children and adolescents should be getting from the mid to high range of the recommended number of servings.
Calorie Levels Sedentary Women=1600 Most Children =2200 Teenage Girls Active Women Sedentary Men Teenage Boys=2800 Active Men
How Many Servings Do You Need Each Day? Bread, Cereal, Rice, and Pasta Group (Grains Group)— especially whole grain6911 Vegetable Group345 Fruit Group234 Milk, Yogurt, and Cheese Group (Milk Group)—preferably fat free or low fat 2 or 3*2 or 3*2 or 3* Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group (Meat and Beans Group)— preferably lean or low fat total of total of total of 5 ounces 6 ounces 7 ounces zAdapted from U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. The Food Guide Pyramid, Home and Garden Bulletin Number 252, 1996.
Food Guide Pyramid Concept: MODERATION ÜNo one food should be chosen as the only component in a varied diet. ÜThe tip of the pyramid… ÜFat, cholesterol, sodium and sugars…Take it Easy!
Bread, Cereal, Rice, and Pasta Group n Provide vitamins, minerals, carbohydrate (including fiber). n Naturally low in fat. n Older children and teens should aim for 9 servings from grains.
Recommended Daily Servings of Breads, Cereals, Rice, and Pasta Calories Servings Note:Include 4 or more servings that are whole grain.
One Bread, Cereals, Rice, and Pasta Serving Equals: n 1 slice bread n 1 tortilla n 1/2 cup rice, pasta, cooked cereal n 1 oz. dry cereal n 1 small roll or muffin Self-Assessment
A Closer Look at Fat Content
Vegetable Group n Eat a variety of “types” of vegetables. n Good sources of carbohydrates and fiber. n Unless added, low in fat and sodium. n Key source of phytochemicals. n Variety is key!