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BELLRINGER What is the difference between saturated and unsaturated fats? Unit Test: Sept 14th.

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Presentation on theme: "BELLRINGER What is the difference between saturated and unsaturated fats? Unit Test: Sept 14th."— Presentation transcript:

1 BELLRINGER What is the difference between saturated and unsaturated fats? Unit Test: Sept 14th

2 NUTRITION “YOU ARE WHAT YOU EAT!”

3 NUTRITION GUIDELINES….. PAST, PRESENT, AND FUTURE???

4 Foundation diet for nutrient adequacy Included daily number of servings needed from each of seven food groups Lacked specific serving sizes Considered complex 1940’S BASIC SEVEN

5 Foundation diet approach—goals for nutrient adequacy Specified amounts from four food groups Did not include guidance on appropriate fats, sugars, and calorie intake S: FOOD FOR FITNESS, A DAILY FOOD GUIDE (BASIC FOUR)

6 Developed after the 1977 Dietary Goals for the United States were released Based on the Basic Four, but also included a fifth group to highlight the need to moderate intake of fats, sweets, and alcohol 1979: HASSLE-FREE DAILY FOOD GUIDE

7 Total diet approach Included goals for both nutrient adequacy and moderation Five food groups and amounts formed the basis for the Food Guide Pyramid Daily amounts of food provided at three calorie levels First illustrated for a Red Cross nutrition course as a food wheel 1984: FOOD WHEEL- A PATTERN FOR DAILY FOOD CHOICES

8 Total diet approach—goals for both nutrient adequacy and moderation Developed using consumer research, to bring awareness to the new food patterns Illustration focused on concepts of variety, moderation, and proportion Included visualization of added fats and sugars throughout five food groups and in the tip Included range for daily amounts of food across three calorie levels 1992: FOOD GUIDE PYRAMID

9 Introduced along with updating of Food Guide Pyramid food patterns for the 2005 Dietary Guidelines for Americans, including daily amounts of food at 12 calorie levels Continued “pyramid” concept, based on consumer research, but simplified illustration. Detailed information provided on website “MyPyramid.gov” Added a band for oils and the concept of physical activity Illustration could be used to describe concepts of variety, moderation, and proportion 2005: MYPYRAMID FOOD GUIDANCE SYSTEM

10 Introduced along with updating of USDA food patterns for the 2010 Dietary Guidelines for Americans Different shape to help grab consumers’ attention with a new visual cue Icon that serves as a reminder for healthy eating, not intended to provide specific messages Visual is linked to food and is a familiar mealtime symbol in consumers’ minds, as identified through testing “My” continues the personalization approach from MyPyramid 2011: MYPLATE

11 1.Balance Calories 2.Enjoy your food, but eat less 3.Avoid oversized portions 4.Foods to eat more often Vegetables, Fruits, Whole grains, and fat-free or low fat dairy products 5.Make half your plate fruits and vegetables 6.Switch to fat-free or low-fat (1%) milk 7.Make half your grains whole grains 8.Foods to eat less often Cut back on foods high in solid fats, added sugars, and salt 9.Compare sodium in foods 10.Drink water instead of sugary drinks 10 TIPS TO A GREAT PLATE

12 1.Make half you plate veggies and fruits 2.Add lean protein 3.Include whole grains 4.Don’t forget the dairy 5.Avoid extra fat 6.Take your time 7.Use a smaller plate 8.Take control of your food 9.Try new foods 10.Satisfy your sweet tooth in a healthy way 10 TIPS FOR HEALTHY MEALS

13 FOOD GROUPS

14 Grains used in their intact forms, with all of their edible parts included. Bread, cereal, rice, and pasta. At least half the day’s grain foods should be whole grains. Oatmeal, popcorn, brown rice and whole-grain breads and cereals are best choices. Health Benefits: Reduce risk of heart disease, reduce constipation, and help with weight management. WHOLE GRAINS

15 “GREAT GRAINS” ARTICLE What does the whole in whole grain mean? What are the three parts of a grain? What part do refined grains contain? Why do you have to be careful with breads that boast names such as “7-grain” or “11-grain”?

16 Subgroups: Dark green – Broccoli, romaine lettuce, spinach Orange and deep yellow – squash, carrots, sweet potatoes Dry beans and peas – Soy beans, split peas Starches – green peas, potatoes, lima beans Other – Cabbages, celery, cucumbers, mushrooms, onion, peppers, tomatoes Health Benefits: Reduce risk for heart disease, protect against certain types of cancer, reduce risk of obesity and diabetes, and are useful in helping to lower calorie intake. VEGETABLES

17 Whole fruits and fruit juices offer vitamins and minerals Whole fruits and cut-up pieces of fruit also offer fiber Health Benefits: Reduce risk for heart disease, protect against certain types of cancer, reduce risk of obesity and diabetes, and are useful in helping to lower calorie intake. FRUITS

18 Milk products are rich in calcium and other bone-building nutrients Health Benefits: Reduce the risk of osteoporosis, reduce risk of cardiovascular disease and type 2 diabetes and is important for bone health DAIRY

19 Meat, Beans, Eggs, Nuts and seeds Lean or low-fat meats, fish and poultry Contribute protein and iron Health Benefits: Vital for health and maintenance of your body. Need to choose foods from this groups that are low in saturated fat. PROTEIN FOODS

20 Should be used sparingly because they are high in calories. Salad dressings, mayonnaise, margarine and oils OILS

21 Active Female TeenActive Male Teen Calories2,2003,200 Fruits2 cups2 ½ cups Vegetables3 cups4 cups Grains7 ounces10 ounces Meat and Beans6 ounces7 ounces Milk3 cups Oils6 teaspoons11 teaspoons Extras – solid fat & added sugars 290 calories650 calories HOW MANY SERVINGS PER DAY?

22 DAILY INTAKE PLATE On the myplate design your food intake for the day. Draw the foods that you would eat during breakfast, lunch and dinner. Make sure you are getting all the servings for each food group. Write serving size and totals on back Neatness – 3 All food groups – 6 All serving size – 6


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