2. Food Pyramid By: Rorie Hinds

3. Objectives Bread, Cereal, Rice, and Pasta Group Vegetable Group Fruit Group Milk, Yogurt, and Cheese Group Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group Fats, Oils, and Sweets

4. Bread, Cereal, Rice, and Pasta 6-11 servings 1 slice of bread 1 ounce of ready-to- eat cereal ½ cup of cooked cereal, rice, or pasta

5. Vegetable 3-5 servings 1 cup raw leafy vegetables ½ cup other vegetables, cooked or chopped ¾ cup of vegetable juice

6. Fruit 2-4 servings 1 medium apple, banana, orange ½ cup chopped, cooked, or canned fruit ¾ cup of fruit juice

7. Milk, Yogurt, and Cheese 2-3 servings 1 cup milk or yogurt 1 ½ ounces of natural cheese 2 ounces of process cheese

8. Meat, Poultry, Fish, Dry Beans, and Nuts 2-3 servings 2-3 ounces of cooked lean meat, poultry, or fish ½ cup of cooked dry beans, 1 egg, or 2 tablespoons of peanut butter count as one ounce of lean meat

9. Fats, Oils, and Sweets Use sparingly

10. Activity Students will be given a food pyramid and old magazines. The students are to cut out pictures of different types of food and glue them in the appropriate space on the food pyramid.

11. Fair Use Guidelines Certain Materials are included under the fair use exemption of the U.S. Copyright Law and have been prepared according to the educational fair use guidelines.

12. Copyright United States Department of Agriculture http:www.usda.gov Food Guide Pyramid Images http:www.usda.gov/cnpp/pyramid.htm