1. National Food Service Management Institute The University of Mississippi Diet Decisions

2. National Food Service Management Institute The University of Mississippi 2 Diet Decisions  Total Blood Cholesterol  Type 2 Diabetes  Blood Pressure  Some Types of Cancer  100 calories  10-20 pounds

3. National Food Service Management Institute The University of Mississippi 3 Low Carbohydrate Menu Breakfast  1 cup Tuna Salad  ½ Grapefruit Lunch  6 ounces Chicken  ½ cup Tossed Salad/Dressing Dinner  6 ounces Steak  ½ cup Summer Squash  ½ cup Tossed Salad/Dressing Snack  1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar)

4. National Food Service Management Institute The University of Mississippi 4 Low Carbohydrate Menu  Oils Group Breakfast  1 cup Tuna Salad  ½ Grapefruit Lunch  6 ounces Chicken  ½ cup Tossed Salad/ Dinner  6 ounces Steak  ½ cup Summer Squash  ½ cup Tossed Salad/ Snack  1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) mayonnaise Dressing dressing

5. National Food Service Management Institute The University of Mississippi 5 Low Carbohydrate Menu  Grains Group Breakfast  1 cup Tuna Salad  ½ Grapefruit Lunch  6 ounces Chicken  ½ cup Tossed Salad/Dressing Dinner  6 ounces Steak  ½ cup Summer Squash  ½ cup Tossed Salad/Dressing Snack  1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar)

6. National Food Service Management Institute The University of Mississippi 6 Breakfast  1 cup Tuna Salad mayonnaise  ½ Grapefruit Lunch  6 ounces Chicken  ½ cup Tossed Salad/Dressing Dinner  6 ounces Steak  ½ cup Summer Squash  ½ cup Tossed Salad/Dressing Snack  1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) dressing Low Carbohydrate Menu  Vegetables Group

7. National Food Service Management Institute The University of Mississippi 7 Breakfast  1 cup Tuna Salad mayonnaise  ½ Grapefruit Lunch  6 ounces Chicken  ½ cup Tossed Salad/Dressing Dinner  6 ounces Steak  ½ cup Summer Squash  ½ cup Tossed Salad/Dressing Snack  1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) dressing Low Carbohydrate Menu  Fruits Group

8. National Food Service Management Institute The University of Mississippi 8 Breakfast  1 cup Tuna Salad  ½ Grapefruit Lunch  6 ounces Chicken  ½ cup Tossed Salad/Dressing Dinner  6 ounces Steak  ½ cup Summer Squash  ½ cup Tossed Salad/Dressing Snack  1 ounce Almonds, 1 Cucumber and ½ cup Coleslaw (no sugar) Low Carbohydrate Menu  Milk Group

9. National Food Service Management Institute The University of Mississippi 9 Breakfast  1 cup tuna salad mayonnaise  ½ grapefruit Lunch  6 ounces chicken  ½ cup tossed salad/dressing Dinner  6 ounces steak  ½ cup summer squash  ½ cup tossed salad/dressing Snack  1 ounce almonds, 1 cucumber and ½ cup coleslaw (no sugar) dressing Low Carbohydrate Menu  Meat and Bean Group

10. National Food Service Management Institute The University of Mississippi 10  0 ounces of Grains  About 2 cups of Vegetables  ¾ cup of Fruit  0 cups of Milk  4 sources of Added Oils  16 ounces of Meat and Beans Low Carbohydrate Menu  Observations

11. National Food Service Management Institute The University of Mississippi 11 Breakfast  Oatmeal with toasted walnuts and dried apricots and milk Lunch  Tuna Salad on whole wheat bread with lettuce leaves and lowfat sliced cheese Dinner  Beef Stir Fry with broccoli, cauliflower, and carrots with brown rice and an orange Snack  Lowfat Lemon Yogurt with blueberries MyPramid Menu

12. National Food Service Management Institute The University of Mississippi 12 Breakfast  Oatmeal with toasted walnuts and dried apricots and milk Lunch  Tuna Salad on whole wheat bread with lettuce leaves and lowfat sliced cheese Dinner  Beef Stir Fry with broccoli, cauliflower, and carrots with brown rice and an orange Snack  Lowfat Lemon Yogurt with blueberries MyPramid Menu  Food Groups

13. National Food Service Management Institute The University of Mississippi 13  6 ounces of Grains  3 cups of Vegetables  1 ½ cup of Fruit  3 cups of Milk  4 sources of added Oils  6 ounces of Meat and Beans MyPramid Menu  Observations

14. National Food Service Management Institute The University of Mississippi 14  More calories  More fat and saturated fat  Less fiber  More protein  Less carbohydrate  Less calcium, vitamin A, and some B vitamins Low Carbohydrate vs. MyPyramid Menu

15. National Food Service Management Institute The University of Mississippi 15 Diet Decisions

16. National Food Service Management Institute The University of Mississippi 16 MyPyramid Web Site MyPyramid Tracker link

17. National Food Service Management Institute The University of Mississippi 17 Personal Discovery Assessment and Resource – MyPyramid Tracker Tools to use  Food record  MyPyramid tracker

18. National Food Service Management Institute The University of Mississippi 18 Diet Decisions

19. National Food Service Management Institute The University of Mississippi End of Lesson 8