1. National Food Service Management Institute The University of Mississippi Simple Sugars in Simple Terms

2. National Food Service Management Institute The University of Mississippi 2 Simple Sugars in Simple Terms

3. National Food Service Management Institute The University of Mississippi 3 Sample Labels Label for Reduced-fat Milk Natural sugar found in milk Label for Frosted Shredded Wheat Check the ingredien t listing for added sugars Sugars added to the cereal

4. National Food Service Management Institute The University of Mississippi 4 Label for Fruit Cocktail in Lite Syrup Sugars naturally occurring in fruit and sugars added in canning process are listed together. Ingredient listing indicates added sugars and foods with natural sugars. Look for health promoters vitamins, minerals, and fiber.

5. National Food Service Management Institute The University of Mississippi 5 Physical Activity Booster

6. National Food Service Management Institute The University of Mississippi 6 Glucose  Energy Source  Brain, central nervous system, or red blood cells  Muscle  Muscles and liver  Fat cell

7. National Food Service Management Institute The University of Mississippi 7 Intake in the United States  The average intake of sweeteners is 74 pounds per person per year. Source information: http://www.ars.usda.gov/is/pr/2006/060227.htm

8. National Food Service Management Institute The University of Mississippi 8 Tasting Activity How Sweet It Is!

9. National Food Service Management Institute The University of Mississippi 9 MyPyramid Use MyPyramid Tracker to evaluate your food choices and activity level.

10. National Food Service Management Institute The University of Mississippi 10 MyPyramid Recommendations for Women  5-6 ounces of grains  2-2½ cups vegetables  1½ cups fruit  3 cups milk  5-6 ounces equivalents meat and beans  5 teaspoon oils  1600-1800 total calories each day and  180-200 discretionary calories (based on less than ½ hour of vigorous activity each day) Food pattern to left is about 1450 calories

11. National Food Service Management Institute The University of Mississippi 11 Simple Sugars in Simple Terms

12. National Food Service Management Institute The University of Mississippi 12 Non-Nutritive Sweetners  What about non-nutritive sweeteners?

13. National Food Service Management Institute The University of Mississippi 13 Posttest  Question 1 1.Food sources of simple sugars include. a.apples and carrots. b.soft drinks, candies, and desserts. c.milk and yogurt. d.all of the above.

14. National Food Service Management Institute The University of Mississippi 14 Posttest  Question 2 2.Starches a.are made of hundreds of glucose units. b.are digested and absorbed more slowly than simple sugars. c.Are lower in calories than simple sugars. d.both a and b.

15. National Food Service Management Institute The University of Mississippi 15 Posttest  Question 3 3.Health experts recommend limiting added sugars in the diet to a.two teaspoons daily. b.10% of total calorie needs. c.no limit as long as food eaten are before noon. d.no limit as long as activity levels are above average.

16. National Food Service Management Institute The University of Mississippi 16 Posttest  Question 4 4.Eating too much sugar will cause high blood pressure and diabetes. a.True b.False

17. National Food Service Management Institute The University of Mississippi 17 Postest  Question 5 5.A food label is required to list natural and added sugars separately. a.True b.False

18. National Food Service Management Institute The University of Mississippi 18 Posttest  Review  1 a b c d  2 a b c d  3 a b c d  4 a b  5 a b

19. National Food Service Management Institute The University of Mississippi 19 Simple Sugars in a Balanced Diet  Simple sugars add pleasure to eating.  In simple terms, keep simple sugars in balance, focus on fruits, milk products, and other nutrient-rich sources.  Spend your discretionary calories wisely.

20. National Food Service Management Institute The University of Mississippi End of Lesson 7

21. National Food Service Management Institute The University of Mississippi 21 This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

22. National Food Service Management Institute The University of Mississippi 22 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