Healthy Food Guidelines Chapter 10 Lessons 3

The Food Groups Organizes food into groups based on the Dietary Guidelines 5 main food groups Grains, Vegetables, Fruits, Milk, Meat & beans OPEN TO PAGE 268

Food Groups (read bullets: Your Best Choices) Breads, Cereals, Rice, Pasta 6-11 serving/day Provides more than ½ of daily energy Vegetables 3-5 servings/day Best nutrition for fewest calories Fruits 2-4 servings/day

Food Groups Milk, Yogurt, Cheese 2-3 servings/day Best source of calcium Meat, Poultry, Fish, Dry Beans, Eggs, Nuts Can be very high in fat & cholesterol, want leanest meat as possible & skinless poultry & fish = best Fats, Sweets Use sparingly, High in fat, calories, sugar = LOW in nutrients

Get The Most Out Of Calories Nutrient-dense foods A high ratio of nutrients to calories Example: A single large carrot vs. a ½ oz of potato chips Both have the same amount of calories BUT the carrot provides more nutrients

Healthy Eating Patterns Always eat breakfast (pg. 271) Typically do better in school Less likely to be over weight Sensible Snacks (pg. 272) Helps provide energy through out the day Fresh fruit, Veggies, String cheese, Popcorn (without all the butter & salt), Yogurt, Bread sticks

Eating Right When Eating Out Pg. 273 Watch portion sizes Pay attention to how foods are prepared Add fresh veggies and fruits Go easy on the toppings Don’t drink your calories