National Food Service Management Institute The University of Mississippi The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 2 Three Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 3 The Tools for Guiding Food Choices MyPyramid  Variety  Proportionality  Moderation  Active Lifestyle

National Food Service Management Institute The University of Mississippi 4 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 5 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 6 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 7 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 8 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 9 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 10 The Tools for Guiding Food Choices Stretching for Flexibility

National Food Service Management Institute The University of Mississippi 11 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 12 The Tools for Guiding Food Choices

National Food Service Management Institute The University of Mississippi 13 Nutrition Facts Label Quick Guide to Daily Values (DV)  5% DV or less is low for the nutrient  20% DV or more is high for the nutrient

National Food Service Management Institute The University of Mississippi 14 Using the Nutrition Facts Label Fat-free Milk  30 % DV Calcium and  5% DV Sodium Low-fat Yogurt  30 % DV Calcium  6% DV Sodium Cheddar Cheese  30 % DV Calcium  10% DV Sodium

National Food Service Management Institute The University of Mississippi 15 Using the Nutrition Facts Label  90% DV Calcium  15% DV Sodium Three servings cheddar cheese  90% DV Calcium  30% DV Sodium One serving each milk, yogurt and cheese  90% DV Calcium  21% DV Sodium Three servings fat-free milk

National Food Service Management Institute The University of Mississippi 16 Tasting Activity The Perception of Salt

National Food Service Management Institute The University of Mississippi 17 The Tools for Guiding Food Choices Nutrition Nuggets links Dietary Guidelines and Nutrition Facts Label Nutrition Facts Label Activity Sheet is a chance to practice using tools.

National Food Service Management Institute The University of Mississippi 18 The Tools for Guiding Food Choices School Meals need to reflect the Dietary Guidelines. Cafeteria Connection – Serving the Dietary Guidelines with Style  Promotes the Dietary Guidelines  Highlights Foods to Encourage  Highlights Food Safety Guidelines

National Food Service Management Institute The University of Mississippi 19 Show Video

National Food Service Management Institute The University of Mississippi 20 The Tools for Guiding Food Choices Personal Discovery Assessment – Dining Table Techniques For 3 days, keep track of the Meat and Beans group foods. Pay special attention to  Variety  Portion Size  Preparation Methods

National Food Service Management Institute The University of Mississippi End of Lesson 2

National Food Service Management Institute The University of Mississippi 22 This training was conducted by the National Food Service Management Institute The University of Mississippi

National Food Service Management Institute The University of Mississippi 23 National Food Service Management Institute The University of Mississippi  Mission: To provide information and services that promote the continuous improvement of child nutrition programs  Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs