Nutrition: Lesson 4, Guidelines for Healthy Eating (Pyramids, Plates & Portion Sizes)

Type of Work: Indy Product: Guided Questions/Snip Class Time: 1 Period EOC: Place inside lesson 4 Due:1 Period
Concept: So weve spent the better part of the week discussing what you shouldnt eat, how our diet has changed and why our brains tell us to eat those food we know we shouldnt. Lets start to explore how you should eat. As we stated at the beginning of the year its safe to assume we do know how to eat (for the most part). There are a lot of recommendations out there but they are for the most part very similar and commonsensical. Goals: (1) Define Moderation in healthy eating and apply it to food selection. (2)Identify USDA guidelines/ recommendations for a healthy diet (and discuss the critique of these recommendations by the Harvard School of Public Health, among others). (3) Define portion distortion (identify recommended portion sizes) and discuss the impact it has on weight gain. Lesson Link: Click Here Intro Links: (Cookie Monster) Videos 1 2 3 Directions: Do only one Level. The information below is only a breakdown of what you will learn at each level in progressing order. Click on the level and it will take you to your own evidence of completion based on level attempted. Complete your questions and delete all other info on page including this to turn in. Snip and enter as your evidence of completion. Save a copy of your doc for your records in case you want to change your snip.

Breakdown of Evidence of Completion Goals/Objectives/Criteria By Level Attempted

1 2 3 4

Level 1 Questions Level 2 Questions Level 3 Questions Level 4 Questions

Familiarize yourself with the USDA guidelines. Identify reasons we as a culture eat too much.

Provide benefits of the major food groups listed in the USDA guidelines. Define portion discussion and discuss the health implications of having an energy imbalance.

Explain the criticism of the USDA guidelines as described by Harvard School of Public Health. Identify recent nutritional and dietary research that offers conflicting views on traditional guidelines.

Explain the rationale to the proposed changes to the USDA dietary guidelines. Identify the amount of calories the average American consumes in excess daily on the health implications of this long term.

Level 5/Going Beyond/Extra Credit: How many calories DO YOU need? There are many different methods to determine your unique caloric needs. Find 3 different methods or formulas to calculate your caloric needs. Show what your personal daily caloric intake should be according to each method while providing a short reaction. This will be a great intro for tomorrows lesson.

Nutrition: Lesson 4, Nutrition: Lesson 4, Guidelines for Healthy Eating

Type of Work: Indy NAME: PERIOD: Product: Guided Questions/Snip Class Time: 1 Period EOC: Place inside lesson 4 Due:1 Period ABSENT? (For Full Credit Turned in Late): Absent Date=
Today Target 2: Portion Distortion What are some reasons we eat too much? What is the problem with eating too much?

Today Target 1 (Day 2) Below: USDA Guidelines Go to: Fill in the blanks and put an example of each Red= ( ) Green = () Orange = ( ) Purple = ( ) Blue Cup = () Which food groups should we eat more of? Half of your plate should be what? You should drink milk instead of what other types of drinks? Go to: Put one benefit or good thing about each food group. 1.Veggies 2. Fruits 3. Grains 4. Proteins 5. Dairy

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Nutrition: Lesson 4, Nutrition: Lesson 4, Guidelines for Healthy Eating

Type of Work: Indy NAME: PERIOD: Product: Guided Questions/Snip Class Time: 1 Period EOC: Place inside lesson 4 Due:1 Period ABSENT? (For Full Credit Turned in Late): Absent Date=
Today Target 1 Part 2: Recommendations Go to: Erase the Questions and Put Your Answers! 1. How many calories do you need (look back from yesterday) 2. Enjoy your food but eat _____ 3. Avoid ______ portions 4.List foods you should eat more often: a. b. c. 5. What color should your veggies be? 6. What milk should you drink? Why? 7.Give an example of whole grains ( ) vs. refined grains ( ) 8. Which foods should you eat less often? 9. Compare ____ in foods. 10. Why should you drink water? Today Target 2: Portion Distortion Define Portion Distortion What are 5 Reasons We Eat Too Much Today? What is the Problem with Eating Too Much?

Today Target 1: Part 1 USDA Guidelines Go to: Fill in the blanks and put an example of each Red= ( ) Green = () Orange = ( ) Purple = ( ) Blue Cup = () Which food groups should we eat more of? Half of your plate should be what? You should drink milk instead of what other types of drinks? Go to: Put one benefit or good thing about each food group. 1.Veggies 2. Fruits 3. Grains 4. Proteins 5. Dairy

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Nutrition: Lesson 4, Nutrition: Lesson 4, Guidelines for Healthy Eating

Type of Work: Indy NAME: PERIOD: Product: Guided Questions/Snip Class Time: 1 Period EOC: Place inside lesson 4 Due:1 Period ABSENT (For Full Credit Turned in Late): Absent Date=
Today Target 2: Portion Distortion and Weight Gain Define Portion Distortion Place a picture as an example? What are 5 Reasons We Eat Too Much Today? Find one statistic (and cite) in regards to how many extra calories the average American Consumes a day compared to years ago.

Today Target 1: USDA Recommendations and Critique Briefly look over the new food plate: Go to: (You will be expected have an understanding of its basic concepts and how it is separated) Go to: Harvard School of Public Health (HSoPH) criticizes the USDAs guidelines. Explain why (in your own words). What are the 3 recommendations in the new plate that the HSoPH agrees with? 1 2 3 What are the 3 they (HSoPH) feel do not reflect the latest nutrition science? Explain why in the ( ) -own words! 1 ( ) 2 () 3 () Look over the HSoPH Pyramid: Explain 3 Major Differences and 3 Similarities to Plate Similarities Differences 1 2 3 Explain the Rationale behind the Major Changes

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Nutrition: Lesson 4, Guidelines for Healthy Eating

Type of Work: Indy Product: Reading/JPEG Fact Sheet Class Time: 1 Period EOC: Place inside lesson 4 NAME: PERIOD: ABSENT? (For Full Credit Turned in Late): Absent Date=
Today Target 1: USDA Recommendations and Critique Briefly look over the new food plate: Go to: (You will be expected have an understanding of its basic concepts) Go to: Harvard School of Public Health (HSoPH) criticizes the USDAs guideli nes. Explain why (in your own words). What are the 3 recommendations in the new plate that the HSoPH agrees with? 1 2 3 What are the 3 they (HSoPH) feel do not reflect the latest nutrition science? Explain why in the ( ) -own words! 1 ( ) 2 () 3 () Look over the HSoPH Pyramid: Explain 3 Major Differences and 3 Similarities to Plate Similarities Differences 1 2 3 Pick 3 of the following and Explain the Rationale behind the Major Changes Below Whole Grains Whole Grains: 1. 2. 3. Good Sources Refined Carbs (below): 1. 2. 3. Fat to Avoid: Why Whole Grains:

Due:1 Period

Protects against: Average American Gets What % of Calories from Fat?

Healthy Fats and Oils

Protects which Organ?

Veggies and Fruits

Good Sources

Avoid Starchy Foods Like this:

Protects against (4 items): 1 2 3 4 Why dont starchy foods count?

Use Sparingly: Red Meat/Butter

What is Red Meat (the article doesnt say).

Also avoid processed meat such as because

Has been linked to increase in. Better sources of protein are:

Vitamin with Extra Vitamin D

Does a multivitamin replace healthy eating? Who should the vitamin be recommended by? What is the research saying you should get more of? Why the suggested supplement? Who should you speak to about taking a supplement?

Today Target 2: Portion Distortion and Impact on Weight Gain Define Portion Distortion Place a picture as an example? What are 3 Reasons We Eat Too Much Today? Find one statistic (and cite) in regards to how many extra calories the average American Consumes a day compared to years ago. How many calories are in a pound and do the math for the hypothetical weight gain per year based on the answer above? You may be able to find both together.

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