![]() ![]() (Review the Plums Nutrition Facts label in lesson 10 of the book, and discuss differences in serving sizes and nutrients.) One serving of fruit is 1 medium apple, banana, or orange 1/2 cup chopped or cooked fruit 1/4 cup of dried fruit, like raisins. Choose whole fruits or sliced fruits rather than fruit juices, since they contain the most fiber if eating canned fruit, choose fruit canned in 100% juice (rather than fruit canned in syrup or with other added sugars and ingredients). Fruits (e.g., oranges, cantaloupe, and strawberries) supply vitamins A and C as well as potassium. One serving = 1 medium apple, banana, or orange 1/2 cup chopped or cooked fruit 1/4 cup of dried fruit, like raisins Limit fruit juice to no more than 4-6 ounces per day. Whole and sliced fruits have more fiber than juice and are better choices. Eat at least 5 servings of colorful vegetables and fruits every day eating more is better.ĥ Fruits Good source of vitamins A and C and potassium In general they promote overall good health and can reduce the risk of diabetes, heart disease, obesity, and possibly some cancers. Review the following information with participants:) Vegetables and fruits provide vitamins, minerals, and carbohydrate. Distribute any other food labels you have collected. Distribute food labels from lesson 10 for Sweet Potatoes, Plums, Chicken, and Milk. (Distribute the Best-Choice Foods handout from the Additional Resources folder on this Web Resource. Getting 5 or more servings each day can reduce the risk of diabetes, heart disease, obesity, and possibly some cancers. Choose fruits and vegetables in a rainbow of colors (choose especially dark-green and orange vegetables). Chan School of Public Health,Ĥ Choose Colorful Fruits and Vegetables Instead of Junk Foodįruits and vegetables provide vitamins, minerals, and carbohydrate. For more information about The Kid’s Healthy Eating Plate, please see The Nutrition Source, Department of Nutrition, Harvard T.H. Okay-let’s move on to discussing each of the food groups in a little more detail. Finally, just like choosing the right foods, incorporating physical activity into our day by staying active is part of the recipe for keeping healthy. ![]() These are not everyday foods and should only be eaten rarely, if ever. Note that the Kid’s Healthy Eating Plate does not contain sugary drinks, sweets, and other junk foods. Water should be the drink of choice at every meal and snack, as well as when staying active. Healthy oils (plant-based oils such as olive and canola oil) are a great source of healthy fat, and should be used when cooking or as dressing on a salad. The Kid’s Healthy Eating Plate also includes elements that are not part of the five food groups but are additional important reminders for maintaining a healthy diet and lifestyle. Foods from the dairy group are needed in lower proportions than foods from the other groups, but milk and other dairy foods are common sources of calcium and vitamin D, so choose unflavored milk, plain yogurt, or other unsweetened dairy foods. Healthy protein includes mostly plant-based options such as nuts, seeds, and beans, but poultry and fish are also excellent choices. Vegetables, fruits, grains, protein, and dairy make up the five basic food groups, but not all options within these groups are equally beneficial or healthy, and some foods-especially those from plants-are needed in greater proportion than others.ģ (Distribute the Kid’s Healthy Eating Plate handout from the Additional Resources folder on this Web Resource.) The Kid’s Healthy Eating Plate provides a blueprint to help build a balanced meal with the best choices from each group: Along with filling half of our plate with colorful vegetables and fruits, split the other half between whole grains and healthy protein. It’s also the key to a healthy and balanced diet because each food has a unique mix of nutrients-both macronutrients (carbohydrate, protein, and fat) and micronutrients (vitamins and minerals). Vegetables Fruits Grains Protein Dairy Eating a variety of foods keeps our meals interesting and flavorful. Gortmaker, 2016, Eat Well & Keep Moving, 3rd ed. Eat Well & Keep Moving From L.W.Y Cheung, H. It also introduces the Nutrition Facts food label in more depth. This convention will be followed throughout the notes in this slide show.) (Give each participant a copy of this presentation, obtained by printing the PDF version of these slides in the Training 2 folder on this Web Resource.) This session focuses on the five food groups and the best choices in each group. Do not read the comments to participants. Session4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. 1 The Five Food Groups and Nutrition Facts ![]()
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