my pyramid nutrition gr5 6
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Teamnutrition.usda.gov
MyPyramid
Level 3
Lessons for Grades 5 and 6
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United States Department of AgricultureFood and Nutrition Service FNS-386September 2005
The U.S. Department o Agriculture (USDA) prohibits discrimination in all its programs andactivities on the basis o race, color, national origin, sex, age, or disability.
To fle a complaint o discrimination, write USDA, Director, Ofce o Civil Rights, Room 326-W,Whitten Building, 14th and Independence Avenue, SW, Washington, DC 20250-9410 or call(202) 720-5964 (voice or TDD). USDA is an equal opportunity provider and employer.
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Getting theMost Nutritionfrom Your Food
Eating Out andEating In Go Lean WithProtein
Get YourCalcium-RichFoods
Students identifythe food groupsand nutritionmessages thatmake up MyPyra-
mid for Kids andlearn how to choosehealthier foods fromeach food group.
Students identifyfoods in the meatand beans groupand analyze meatand bean choicesfrom fast foodrestaurants.
Students identifyfoods in the milkgroup and learntheir health andnutrition benets.Students learn tocompare thecalcium and fatcontent in foodsusing food labels.
Students record thefoods they eat foran entire day andcategorize the foodsinto food groups.
Using the Wheresthe Fat? worksheet,students practicecomparing the fatcontent of foods inthe meat andbeans group.
Using the Whats onthe Label? and Whatsthe Score? handouts,students practicecomparing the nutrientcontent of foods in themilk group.
Students playthe MyPyramidBlast-Offgame.
Students determinetheir own MyPyramidPlan by visitingMyPyramid.gov.
Students participatein a blind taste testwith four differenttypes of milk (fat-free, 1%, 2%, andwhole milk). Studentsare asked to comparethe taste of each.
Students categorizelunchroom foodsaccording to the foodgroups in MyPyramidfor Kids.
Students review thelunch menu to nd allthe foods from themeat and beans group.Students are asked tocreate signs to helppromote lean proteinchoices to other
students.
Students analyze thefood choices availablein the school vendingmachines. The class isasked to start acampaign to add milk tothe choices available inthe vending machines.
Topic Objective Individual Student Group Activity Lunchroom LinkActivity
DearTeacher,TheU.SDepartmentoAgriculture(USDA)hasdevelopedtheselessonstohelpyouteachchildreningrades5and6aboutMyPyramid.ThelessonseatureagraphicdevelopedspecicallyorelementarystudentstitledMyPyramidforKids.Thelessonsaredesignedtointegratenutritionwithscience,math,languagearts,andhealth.Physicalactivityisalsoemphasized.Thelessons:
Communicatenutritionconceptsthroughage-appropriate,unactivities
ContainhandoutstobeduplicatedMaybetaughtwithminimalpreparationIncludealinkwiththeschoollunchprogramProvideinormationtosendhometoparents.Alsoincludedinthelessonsare:aMyPyramidforKidsposter,50TipsforFamiliesfyerstosendhometoparents,aCDROMwithaninteractivecomputergame,andaCDROMwithallthelessonmaterialsandsupplementalmateri
alsoreducators.Yourstudentswillhaveunastheylearntoeatwellandbephysicallyactive.
Here is a snapshot
of what the three
lessons cover:
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Lesson 1:Getting the Most Nutrition From Your Food
Getting Started:
Hang the MyPyramid for Kids poster(ull-text side) where
everyone can see it. Pass out the black-and-white MyPyramidor Kidshandout to each student. Review the ood groups and messageswith your students. Have students ollow along and write the nameo the ood groups on the handout.
Here are some points to discuss with your students:
Make hal your grains whole. Whole grains are higher in berand some nutrients than other grains. Look or whole wheat or otherwhole grains on the ingredient label o bread bags and cereal boxes.It should be the rst thing listed. Ask your students whether they canname other grains (oats, rye, corn). Most grains are ground into four,then made into grain oods like cereals, bread, and tortillas. Popcornis a whole grain too.
Vary your veggies. Most people do not eat enough vegetables,especially dark green and orange vegetables. Ask students i theycan name dark green and orange vegetables (broccoli, collard greens,dark green leay lettuce, kale, romaine lettuce, spinach, butternutsquash, carrots, pumpkin, and sweet potatoes). Vegetables have
vitamins and minerals that are important or a healthy body.
Focus on ruits. Variety is important. Tell students they should try toeat dierent colors o ruit such as oranges, cantaloupes, strawberries,
grapes, and blueberries. Juice drinks should be 100% juice. Get your calcium-rich oods. Milk and milk products are sources o
calcium. Tell students that they are at an age when calcium is mostimportant because their bones are growing quickly. Ask them to nameother milk products (cheese, yogurt, ice cream). Check the labels orat content. (Students may be interested to learn that there is calciumin dark green leay vegetables, but it takes a lot to equal the calciumin a glass o milk.)
Go lean with protein. Protein is needed or growth; however, manyAmericans eat too much protein. Extra calories o any kind get turnedinto at. (Students will learn more about protein in Lesson 2.)
Physical activity. MyPyramid or Kidsocuses on physicalactivity. Ask students whether they get 60 or more minuteso physical activity per day. Do they think most kids do? Why orwhy not?
Lesson Highlights
Objective
tudents will:Review the content o
MyPyramid or Kids,identiying ood groups andimportant nutrition messagesrelating to each ood group.
Chart the oods theyeat during1day andplace each ood into the
appropriate ood group.
Explore the concept ochoosing the healthieroods rom each groupand discuss examplesrom all the ood groups.
Curriculum Connections:Math, Science, Language arts
tudent Skills Developed:Analysis and recordkeeping
Understanding andinterpreting visual data
Understandingscientic inquiry
Materials:MyPyramid or Kidsclassroom poster
MyPyramid or Kidsblack-and-white handout oreach student
MyPyramidWorksheetoreach student
Access to the MyPyramid.govWeb site during class, in thecomputer lab, or at home
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Point out that MyPyramid or Kidsgives the amounts to eat inounces and cups ounces or the grain and meat and beansgroups and vegetables, ruit, and milk are given in cups.
Note: ounce equivalents or grains can also be measured in cups,e.g., 1 cup ready-to-eat cereal or cup cooked cereal, and ounceequivalents or meats and beans can also be measured in tablespoons,e.g., peanut butter.
Getting the most nutrition rom your ood:
Ask your students i they know why the ood group stripes are widerat the bottom oMyPyramid or Kids. Explain that every ood grouphas oods that you should eat more oten than others; these are at the
bottom oMyPyramid or Kids. The wider stripes at the bottom remindyou to eat more o these healthier oods.
Explain that the oods at the bottom oMyPyramid or Kidsprovidevitamins and minerals without a lot o solid at or added sugar.Examples include: a slice o whole-wheat bread, a piece o ruit,steamed vegetables, at-ree milk, or a baked chicken breast. Tell yourstudents that they should choose these oods most oten because itis important to get the nutrients the body needs without eating toomuch solid at or added sugar.
Foods with higher amounts o solid at and added sugar are inthe narrower top area oMyPyramid or Kids. Tell students thatoccasionally everyone can enjoy these oods (or example, cake,candy, sweetened drinks, chips, and ried oods). But, eating toomany o the oods rom the top oMyPyramid or Kidscould leadto weight gain.
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Every ood group has oods that all into the bottom and the top oMyPyramid or Kids. Here are some examples. Recreate the main texto the chart below on the board and discuss why the oods have been
placed in each category. (The explanations in italics are points youmight make.)
Ask your students i they can think o other oods in each oodgroup that belong on the top and bottom oMyPyramid or Kids.Have them write in their ideas on the MyPyramid or Kidsblack-and-white handout.
MyPyramid for KidsFood Group Stripes
Grains Whole-wheat bread Doughnut
Explanation: Whole-wheat bread is a whole grainood with little at. But doughnuts are ried andhave lots o at and added sugar.
Vegetables Baked sweet potato French ries
Explanation:Baked sweet potato is an orangevegetable ull o vitamins and minerals and itdoesnt need butter or sugar to taste good! TheFrench ries are also potatoes, but they are riedand have a lot o at.
Fruits Peach Peach pie
Explanation:Fresh peaches are in their mostnatural orm and have a lot o vitamins andminerals. A slice o peach pie has less than one
peach and has a lot o added sugar and at.
Milk Lowat rozen yogurt Ice cream
Explanation:Both lowat rozen yogurt and icecream are desserts made rom milk. The lowatrozen yogurt is usually made rom at-ree milk,while the ice cream is oten made with cream,which is higher in at.
Meat and Beans Baked fsh Fried fsh
Explanation:Fish has lots o protein. The amounto at depends on the way it has been cooked.Fried fsh is much higher in at than baked fsh.
Food Groups Wider Area Narrower Area
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Activity:MyPyramid Worksheet
Pass out the MyPyramid or KidsWorksheetto students. Ask students to
ll out the worksheet by listing all the oods (and the amounts) they ateyesterday or breakast, lunch, dinner, and snacks. Ater students havecompleted this task, have students categorize the oods they ate yesterdayinto ood groups. (You may need to help students with combination oods.For example, a slice o pizza would t into several ood groups such asgrains, vegetables, milk, and meat and beans.) Next, have them list theirphysical activity and time spent on each activity. Then have the studentsrate how they did yesterday and set goals or tomorrow.
Group Activity: Play the MyPyramid Blast-OffGame
As a ollow-up to the lesson, have students play the MyPyramidBlast-OGame on the enclosed CD ROM or at teamnutrition.usda.govorMyPyramid.goveducators page. In this game, students see i they canmake the MyPyramidrocket fy. To do this they need to ll the rocket withthe right uel a days worth o smart ood choices and physical activity.They will use the knowledge learned rom this lesson to help them makethe best choices. Ater students have played the game, ask what theyhave learned.
LunchroomLink:
Have students analyze1 week o lunchroom menuidentiying which oodscome rom each o the oodgroups and i the oods
ft on the top or bottomo MyPyramid or Kids.
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Name:
MyPyramid
Worksheet
Checkhow
youdidyes
terdayandsetagoalto
aimfortomorrow
Gr
ains
Ve
getables
Fr
uits
Milk
Meatand
Be
ans
Ph
ysical
Ac
tivity
Ma
kea
tleast
ha
lyourgra
ins
who
legra
ins.
Co
loryourp
latew
ith
allkindso
grea
ttast
ing
vegg
ies.
Ma
kemostc
ho
icesru
it,
no
tjuice.
Choose
at-reeor
low
at
mosto
ten.
Choose
leanmea
tan
d
chickenor
turkey.
Varyyour
cho
icesmore
fsh,b
eans,
peas,nu
ts,
an
dseeds
.
Bu
ildmorep
hysica
la
ctiv
ity
intoyour
da
ilyrou
tinea
t
homean
dsc
hoo
l.
6ounceequivalents
(1ounceequ
iva
len
tisa
bout
1sl
ice
brea
d,
1cup
drycerea
l,or
c
upcoo
ke
drice,
pasta,
orcerea
l)
2cups
(Choose
rom
darkgreen,
orange,
starc
hy,
dry
beansan
dpeas,oro
ther
vegg
ies).
1cups
3cups
(1cupyogurtor
1
ouncesc
heese=
1cup
milk)
5ounceequivalents
(1ounceequ
iva
len
tis1ounc
emea
t,
chickenor
turkey,
or
fsh,
1egg,
1T
.peanu
t
bu
tter,
o
uncenu
ts,
or
cu
pdry
beans)
Atleast60minuteso
mo
dera
teto
vigorousac
tiv
itya
dayormost
days.
How
didyou
doyesterday
?
Grea
t
So-
So
No
tSo
Grea
t
My
oo
dgoa
lor
tomorrow
is:____________________________
____________________________
__________
Myac
tiv
itygoa
lor
tomorrowis:
__________________________
____________________________
__________
*Some
oo
ds
don
tft
intoany
group.
These
ex
tras
may
be
ma
inlyatorsugar
li
mityour
intakeo
these.
ounce
equivalents
ounce
equivalents
cups
minutes
cups
cups
Brea
kast:
Lunc
h:
Snac
k:
Dinner:
Physica
lac
tiv
ity:
WriteInYour
ChoicesFromYesterday
Foo
dand
Activity
Tip
Goal
(BasedOna1800CaloriePattern)
ListEachFoodChoic
e
InItsFoodGruop*
Estimate
YourTotal
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Lesson 2:Eating Out and Eating InGo Lean With Protein
Lesson Highlights
Objectivestudents will:Identiy oods in themeat and beans group.
Analyze ood choicesrom ast ood restaurants,choosing lower atalternatives.
Curriculum Connections:
Math, Language arts, Health
tudent Skills Developed:Using viewing skills andstrategies to understand andinterpret visual media
Reading and interpretingdata rom charts
Recording data
Materials:Wheres the Fat?worksheet oreach student
Computers withInternet access
Getting Started:
Ask several students to share what they ate or dinner yesterday.Let several students respond. Point out that many students startedby naming a ood that is a member o the meat and beans group chicken, hamburger, fsh.
Tell students that these are oods that contain protein. Challengestudents to list as many oods as they can rom this ood group.
Did students list the plant oods that are part o this group dry peasand beans? (black beans, chickpeas, alael, kidney beans, lentils,lima beans, navy beans, pinto beans, soy beans, split peas, tou,white beans) Nuts and seeds? (almonds, cashews, hazelnuts, mixednuts, pecans, pistachios, pumpkin seeds, sesame seeds, sunfower
seeds, walnuts) Peanuts and peanut butter? Point out that these oodsare staples in many cultures.
Tell students that all these oods include protein. Scientists sometimescall protein the building block or bones, muscles, cartilage, skin,and blood.
Point out that most people get enough o these oods. One o thechallenges is in choosing oods rom this group that are lower in at.
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Activity: Wheres the Fat?
Hand out the Wheres the Fat? worksheet. Tell students that itincludes inormation about at ound in many meat and bean oods.Point out that while they probably dont decide what their amily isgoing to eat or dinner, students may select what they eat when theiramily eats out. Some o their avorite meat and bean oods may be
very high in at.
Tell students that nearly all chain restaurants have nutritioninormation available. They can ask or inormation beore theymake their choice.
Have students answer the questions at the bottom o the worksheet.Working in groups, have them list at least three ways they can make
lowat choices.
Group Activity:MyPyramidPlan
Have students visit MyPyramid.gov. Using the instructions on the site,have students determine their own MyPyramid Plan, entering theirindividual age, sex, and activity level. Then have them print out theirown MyPyramidworksheet.
Extension Activity:
Many chain restaurants provide nutrition inormation or all the oodson their menus. This inormation is usually available online or at therestaurants. Have students collect this inormation rom the chainrestaurants where they eat.
Divide students into groups. Each group will have nutrition inormationrom one restaurant. Have each group prepare a short presentation to theclass on smart choices rom that restaurants menu.
LunchroomLink:
Have students review
the lunch menu. Find all
the protein choices, includin
proteins from plant foods.
Encourage them to make
signs that highlight thelean protein choices to
advertise to other students.
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Popular Fast Foods
Food Total Fat (grams)
Hamburger 9
Quarter-pound hamburger 18
Fried fsh flet sandwich 18
Crispy ried chicken 23
Chicken nuggets (10 pieces) 24
Bee sot taco without cheese 8
Bee taco, regular style, without cheese 7
Bean burrito, no cheese 8
Taco salad with ground bee, no cheese 39
1. How many grams of total fat are in a quarter-pound hamburger? ____________
2. How many grams of total fat are in a regular hamburger? ___________________
3. Circle the food with less fat:
Taco salad OR Bee sot taco
Bean burrito OR Fried fsh flet sandwich
Crispy ried chicken OR Hamburger
4. List three ways you can make lowfat choices when youre eating out.
1. _____________________________________________________________________________________________
2. _____________________________________________________________________________________________
3. _____________________________________________________________________________________________
Wheres the Fat?
R E P R O D U C I B L E T E A M N U T R I T I O N . U S D A . G O V
Name:
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Popular Fast Foods
Food Total Fat (grams)
Hamburger 9
Quarter-pound hamburger 18
Fried fsh flet sandwich 18
Crispy ried chicken 23
Chicken nuggets (10 pieces) 24
Bee sot taco without cheese 8
Bee taco, regular style, without cheese 7
Bean burrito, no cheese 8
Taco salad with ground bee, no cheese 39
1. How many grams of total fat are in a quarter-pound hamburger? Answer: 18 grams
2. How many grams of total fat are in a regular hamburger? Answer: 9 grams
3. Circle the food with less fat:
Taco salad OR Beef soft taco
Bean burrito OR Fried fsh flet sandwich
Crispy ried chicken OR Hamburger
4. List three ways you can make lowfat choices when youre eating out.
1. Choose grilled (not fried)
2. Choose the smaller size (hamburger versus the quarter-pound hamburger)
3. Look at nutrition information provided by the restaurant before making your selection.
Wheres the Fat? Answer Key
R E P R O D U C I B L E T E A M N U T R I T I O N . U S D A . G O V
Name:
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Activity: Whats on the Label?
Make the ollowing points about the health benefts o
calcium-rich oods: Diets that are rich in lowat and at-ree milk and milk products help
build and maintain bone mass.
Students their age especially need to drink milk, because this is whentheir bone mass is being built.
Now pass out Whats on the Label? handout. Tell students that oodlabels give them important inormation about the nutritional value o theood. Discuss the ollowing inormation with the students: Ask students to look or the words Serving Size on the labels. In the
case o milk, the serving size is 8 fuid ounces 1 cup.
Next, have students nd rst the number o calories in a singleserving o the ood. Each o the rst our labels is or an 8 fuidounce glass o milk; yet they have a very dierent number ocalories per serving. Why? Because o the at and sugar content.Look at the calorie content or 1% chocolate milk. It is higher thanthe calorie content or whole milk. The extra calories come romsugar and chocolate.
At the bottom o the ood label, students will nd some numbersollowed by percent signs. This is where calcium is listed. Use the% Daily Value (DV) column when possible: 5% DV or less is low,20% DV or more is high.
Pass out the Whats the Score?worksheet. Have students completethe chart at the top o the page, lling in numbers rom the our nutritionlabels or milk. Later, check students answers.
Next, have students use Whats on the Label?to help them complete thequestions on Whats the Score?Check student answers and discuss.
Lesson 3:Get Your Calcium-Rich Foods
Lesson Highlights
Objectivestudents will:Identiy oods inthe milk group.
Identiy the health andnutrition benets romeating oods rich incalcium.
Analyze ood labels todetermine which oods
contain the most calcium.
Compare ood labels todetermine which calcium-rich oods are lowest in at.
Curriculum Connections:Math, Health, Science
tudent Skills Developed:Reading charts
Thinking skills making comparisons
Math computation
Materials:Whats on the Label?handout or each student
Whats the Score?worksheetor each student
Samples o at-ree, 1%, 2%,and whole milk
Four plastic glasses(or each studenttrying the taste test)
Marker
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Group Activity: Taste Test
Bring in samples o at-ree, 1%, 2%, and whole milk. With a marker,
label our plastic glasses A, B, C, and D. Without showing students whatyou are doing, pour a small amount o the our types o milk into theglasses. (Prepare one set o glasses or each student participant.)
Now have a student come up to taste each o the our milks. Describethe tastes. Rate each. Repeat with other students trying the taste test.
Later, have students talk about how they can reduce the at they consumeby switching the milk they drink. I they usually drink whole milk,they should switch gradually to 2% milk, then to 1% milk, and nallyto at-ree milk.
LunchroomLink:
Does your school havevending machines? Do theyoffer milk for sale? If not,perhaps your class couldstart a campaign to add
fat-free or lowfat milk to thechoices available in yourschool vending machines.
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Whats on the Label?
Milk
at-ree
Milk 1%,
chocolate Milk 2%
Milk
whole
Vanilla
ice cream
American
cheese
Fruit-favored
yogurt
Cottage
cheese
Serving Size 8 fl oz (245g)
Servings Per Container 8
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 90 Calories from Fat 0
Total Fat 0g 0 %
Cholesterol < 5mg 0 %
Sodium 130mg 5 %Total Carbohydrate 12g 4 %
Protein 8g
TransFat 0g 0 %
Saturated Fat 0g 0 %
Dietary Fiber 0g 0 %
Sugars 12g
Vitamin A 10% Vitamin C 4%
Calcium 30% Iron 0%
Serving Size 8 fl oz (245g)
Servings Per Container 8
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 150 Calories from Fat 70
Total Fat 8g 12 %
Cholesterol 35mg 11 %
Sodium 125mg 5 %Total Carbohydrate 12g 4 %
Protein 8g
TransFat 0g 0 %
Saturated Fat 5g 25 %
Dietary Fiber 0g 0 %
Sugars 12g
Vitamin A 6% Vitamin C 4%
Calcium 30% Iron 0%
Serving Size 8 fl oz (245g)
Servings Per Container 8
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 170 Calories from Fat 20
Total Fat 2.5g 4 %
Cholesterol 5mg 2 %
Sodium 190mg 8 %Total Carbohydrate 29g 10 %
Protein 8g
TransFat 0g 0 %
Saturated Fat 1.5g 8 %
Dietary Fiber 1g 5 %
Sugars 27g
Vitamin A 10% Vitamin C 6%
Calcium 30% Iron 4%
Serving Size 6 ounces (170g)
Servings Per Container 1
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 170 Calories from Fat 15
Total Fat 1.5g 2 %
Cholesterol 10mg 3 %
Sodium 125mg 5 %
Total Carbohydrate 33g 11 %
Protein 6g
TransFat 0g 0 %
Saturated Fat 1g 5 %
Dietary Fiber 0g 0 %
Sugars 30g
Vitamin A 0% Vitamin C 0%
Calcium 20% Iron 0%
Serving Size 1 slice (19g)
Servings Per Container 24
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 60 Calories from Fat 40
Total Fat 4.5g 7 %
Cholesterol 15mg 5 %
Sodium 250mg 10 %
Total Carbohydrate 1g 0 %
Protein 3g
TransFat 0g 0 %
Saturated Fat 2.5g 13 %
Dietary Fiber 0g 0 %
Sugars 1g
Vitamin A 4% Vitamin C 0%
Calcium 20% Iron 0%
Serving Size 8 fl oz (245g)
Servings Per Container 8
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 130 Calories from Fat 45
Total Fat 5g 8 %
Cholesterol 20mg 7 %
Sodium 125mg 5 %Total Carbohydrate 13g 4 %
Protein 8g
TransFat 0g 0 %
Saturated Fat 3g 15 %
Dietary Fiber 0g 0 %
Sugars 12g
Vitamin A 10% Vitamin C 4%
Calcium 30% Iron 0%
Serving Size 1/2 cup (65g)
Servings Per Container 14
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 140 Calories from Fat 70
Total Fat 7g 11 %
Cholesterol 20mg 6 %
Sodium 40mg 2 %
Total Carbohydrate 15g 5 %
Protein 3g
Trans Fat 0g 0 %
Saturated Fat 4.5g 23 %
Dietary Fiber 0g 0 %
Sugars 15g
Vitamin A 4% Vitamin C 0%
Calcium 10% Iron 0%
Serving Size 1/2 cup (119g)
Servings Per Container 4
Amount Per Serving
%Daily Value*
Nutrition Facts
* Percent Daily Values are based on a 2,000calorie diet.
Calories 90 Calories from Fat 20
Total Fat 2.5g 4 %
Cholesterol 15mg 5 %
Sodium 410mg 17 %
Total Carbohydrate 6g 2 %
Protein 11g
TransFat 0g 0 %
Saturated Fat 1.5g 8 %
Dietary Fiber 0g 0 %
Sugars 5g
Vitamin A 4% Vitamin C 0%
Calcium 8% Iron 0%
R E P R O D U C I B L E T E A M N U T R I T I O N . U S D A . G O V
Name:
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Here is a way to compare oods to see which oods are the best choices or you.
Answer the questions below or these our oods, using Whats on the Label?
Fat-reemilk
1% chocolate
milk
2%milk
Wholemilk
1. What is the serving size or this item?
2. Is the serving size realistic? (Is this howmuch you would normally eat/drink?)
3. How many total calories in one serving?
4. How many total grams o at in oneserving?
5. What percent o calcium in oneserving?
Based on this inormation, which type o milk oers the most calciumwith the lowest at?
__________________________________________________________________________________________________
Now look at allthe labels on the page. Answer these questions:
1. I Manuel drinks 8 fuid ounces o 1% chocolate milk and eats 6 ounces o ruit-favored yogurt,
how much calcium has he had? ____________________________________________________________________
How many grams o at? __________________________________________________________________________
2. Which ood item on the sheet has the least calcium with the highest amount o at?
________________________________________________________________________________________________
3. Which ood item on the sheet has the most calcium with the lowest amount o at?
________________________________________________________________________________________________
Whats the Score?
R E P R O D U C I B L E T E A M N U T R I T I O N . U S D A . G O V
Name:
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Here is a way to compare oods to see which oods are the best choices or you.
Answer the questions below or these our oods, using Whats on the Label?
Fat-reemilk
1% chocolate
milk
2%milk
Wholemilk
1. What is the serving size or this item? 1 cup (8 f oz) 1 cup (8 f oz) 1 cup (8 f oz) 1 cup (8 f oz)
2. Is the serving size realistic? (Is this howmuch you would normally eat/drink?)
3. How many calories in one serving? 90 170 130 150
4. How many total grams o at in oneserving?
0 2.5 5 8
5. What percentage o calcium in oneserving?
30% DV 30% DV 30% DV 30% DV
Based on this inormation, which type o milk oers the most calciumwith the lowest at?
Answer: Fat-ree
Now look at allthe labels on the page. Answer these questions:
1. I Manuel drinks 8 fuid ounces o 1% chocolate milk and eats 6 ounces o ruit-favored yogurt,
how much calcium has he had? Answer: 50% DV
How many grams o at? Answer: 4 grams
2. Which ood item on the sheet has the least calcium with the highest amount o at?
Answer: Vanilla ice cream
3. Which ood item on the sheet has the most calcium with the lowest amount o at?
Answer: Fat-ree milk
Whats the Score? Answer Key
Name:
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