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Nutritional habits will effect both the quality and quantity of life that our students enjoy. Therefore it is essential that students analyze their existing eating habits and learn to restructure those habits based on good nutrition.
OBJECTIVES:
Students will analyze food choices. Students will evaluate their own eating habits.
7
7-1
UNIT
Key
Fat (naturally occurring and added) Sugars (added)
These symbols show fat and added sugars in foods. They come mostly from the fats, oils, and sweets group. But foods in other groupssuch as cheese or ice cream from the milk group or french fries from the vegetable groupcan also provide fat and added sugars.
Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 23 SERVINGS
7
7-2
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
UNIT
FOOD JOURNAL
FOODS EATEN INGREDIENTS DAY 1 AMOUNT FOOD GROUP CODE
FOODS EATEN
INGREDIENTS
DAY 2 AMOUNT
CODE
B (Bread) Breads, cereals, rice and pasta F (Fruits) Fruits V (Vegetables) Vegetables P (Protein) Meat, poultry, fish, dry beans, eggs, & nuts D (Dairy) Milk, Cheese,& yogurt S (Sugar) Sugar & Fat * *remember this is not a food group
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
7
7-3
UNIT
CIRCLE ONE
DAY 1
11
10
12
START
DAIRY GROUP
PROTEIN G
ROUP
START
START
VEGETABLE GROUP
FRUIT GROUP
START
BREAD G
START
ROUP
11
10
12
DAY 2
11
10
12
START
START
1
DAIRY GROUP
PROTEIN GROUP
START
VEGETABLE GROUP
FRUIT G
ROUP
START
BREAD GROUP
START
7
6 8 10 12
11
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
7-4
UNIT
On the charts provided color the recommended number of servings for teenage boys and teenage girls. Use 4 as the number of servings of sugar and fat for both groups. Use the coloring code below : Bread group Vegetable group Fruit group Protein group Dairy group Sugar and Fat Brown Green Red Blue Yellow Orange
7
7-5
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
UNIT
11
10
12
START
START
1
DAIRY GROUP
PROTEIN GROUP
START
VEGETABLE GROUP
FRUIT G
ROUP
START
BREAD GROUP
START
11
10
12
11
10
12
START
DAIRY GROUP
PROTEIN G
ROUP
START
START
VEGETABLE GROUP
FRUIT GROUP
START
BREAD G
START
ROUP
7
2 4 6 8 10 12
11
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
7-6
UNIT
ANALYSIS WORKSHEET
Compare your classmates pyramid (it may not be in the shape of a pyramid) with the Food Guide Pyramid. In each food category check to see if that person ate the appropriate number of servings in day 1 and in day 2. Make recommendations for each category. For example all teenagers need 3 servings from the dairy group. If the person that you are analyzing only had 1 serving you could recommend, You need more servings in the dairy group. Drink milk or add cheese on your sandwiches. Melted cheese on vegetables is one of my favorites. Foods Bread Group Recommended Servings Day 1 Servings Day 2 Servings Recommendations
Fruits
Vegetables
Protein Group
Dairy Group
7
7-7
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
UNIT
Key
Fat (naturally occurring and added) Sugars (added)
These symbols show fat and added sugars in foods. They come mostly from the fats, oils, and sweets group. But foods in other groupssuch as cheese or ice cream from the milk group or french fries from the vegetable groupcan also provide fat and added sugars.
Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 23 SERVINGS
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
7-8
UNIT
Did you know that an excess of only 100 calories a day can cause a 10 pound gain in a year, and those extra calories can be burned up by a 20 to 30 minute brisk daily walk?