what's on my plate assignment

Dec 16, 2019 What’s on Your Plate? Time and Stress Management Reflection Activity

Many educators and counselors have emailed me to ask for the Time Management reflection sheets mentioned in the original post and book. During this busy and often stressful time of year I thought it would be appropriate to repost the article along with updated examples of the time management reflection prompts. One of the reflection sheets comes from my work with middle school students. The second targeted for adult groups was inspired by input from one of my readers, Heidi Boehm, who adapted it for use with medical professionals. Hopefully, you will find this a useful activity to promote meaningful reflection upon self-care, healthy behaviors, decision-making, and coping skills. Help your groups end 2019 on a positive note and begin 2020 with some new ideas and practices.

Time Management “Full Plate” Lesson

Purpose/Focus: Social and Emotional Learning, Goal-Setting, Coping Skills, Stress Management, Self-Regulation, Reflection

Directions:

• I hand out a reflection sheet/journaling prompt with questions such as: What do you have to get done each day? Do you use your time wisely? Do you have a quiet place to do homework/office work? What assignments do you put off? Do you work on your favorite subject/task first or last? • A group discussion on responses and ideas generated from these questions can be an effective way for peers to support each other with ideas and suggestions. • As an extension of the activity, I often offer a time log worksheet that can be used by participants for a few days to continue reflection on how they are using their time.

If you would like full copies of the reflection sheets or would like to share ideas for expanding the reflection questions, or activity variations you have found useful, please email me at [email protected]

Excerpt from Inspired Educator, Inspired Learner by Jennifer Stanchfield 2014 Wood N Barnes Publishing Company.

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Agricultural Literacy Curriculum Matrix

Lesson plan, grade levels, type of companion resource, content area standards, agricultural literacy outcomes, common core, understanding myplate (grades 6-8), grade level.

Students will explore appropriate serving size and learn how to make good dietary decisions by understanding the components of nutrition as illustrated by MyPlate.  Grades 6-8

Estimated Time

Materials needed.

• Paper plates, 1 per student
• Glue or glue sticks
• Crayons or colored pencils
• Grocery store ads, magazines, or anything else with pictures of food for students to cut out
• Food Models   Kit   
• Coordinating shopping lists and grocery ads (see activity sheet)
• Healthy Choices activity sheet , 1 per student
• Beverage containers
• Think Your Drink chart

MyPlate: nutritional guide published by the United States Department of Agriculture (USDA); icon depicting a place setting with a plate and glass divided into five food groups

Did You Know?

• Using the Nutrition Facts on food labels will enable you to eat healthier and make wiser food choices. Select foods that are low in fat and sodium.
• The Percent Daily Values (% DV) is a general guide for linking nutrients in one serving of food to their contribution to your total daily diet.
• Most Americans don't receive enough vitamins A and C, potassium, calcium, and iron; therefore select foods with a higher % DV for these nutrients.
• Water can be your best friend. Flavored teas, sodas, sport drinks, and juices can add as much as 400 calories to your meal whereas water has no calories at all and helps you feel full.
• Meals that are cooked and prepared at home rather than purchased at a restaurant have less calories and can be monitored more closely for healthier options.

Background Agricultural Connections

The USDA MyPlate icon uses a familiar and relatable image to help us balance our diets, eating from all five food groups proportionally. MyPlate identifies each of the food groups with a different color and a proportional section of the meal setting. The icon provides a visual reminder to make half of your plate fruits and vegetables. The USDA dietary guidelines include a few more basic recommendations to help Americans make healthy food choices: eat a variety of different fruits and vegetables, make half of your grains whole grains, eat a variety of protein foods, and choose low- and nonfat dairy products. Foods with added fats and sugar should be eaten only occasionally, and processed foods should be eaten in moderation.

The dietary guidelines recognize that the number of servings an individual needs to keep his or her body healthy will vary by age, sex, and physical activity. In addition to energy (calories), the food we eat also provides us with a variety of vitamins and minerals. These nutrients are important for our bodies to grow and develop in a healthy way. Each kind of food provides some, but not all, of the nutrients your body needs. For this reason it is difficult for foods in one group to replace foods in another group, and it is important to eat a variety of foods within each group. In addition, the more processed a food is, the fewer nutrients it is likely to have. Some highly processed foods like potato chips and donuts contain lots of calories but few nutrients, so it is best to limit consumption of processed foods.

What you drink is as important as what you eat. Soda, energy drinks, and sports drinks are a major source of added sugar in American diets. Sugary drinks contain added calories which may contribute to weight gain and health and dental risks. Nutrition fact labels help us to identify the amount of sugar, calories, and nutrients in our drinks.

Don’t forget that exercise is part of a healthy lifestyle too!

• Prepare a basket with as many of the following items as you can find: apple, peanut, corn, beans, cantaloupe, green pepper, strawberry, carrot, potato, tomato, eggs, onion, watermelon, popcorn, rice, hot dogs, and ham. You may call on parents or volunteers to help provide these items. As an alternative, you could also use pictures or Food Models Kit (see  Materials ).
• Do you like to eat this type of vegetable, fruit, or meat? 
• Where can you purchase these items?  
• How do these items get to the grocery store?
• How are these foods grown?
• Who grows these foods?
• What would you eat if farmers didn't grow these foods?

Explore and Explain

Activity 1: Choose MyPlate

• Review MyPlate with students, and discuss the role of nutrition in growth and development.
• Provide each student with materials: crayons, scissors, glue, paper plates and an assortment of grocery store ads and other food pictures.
• Ask students to create their own replica of MyPlate by sectioning off their plate with the different food groups. Include a paper circle cut-out to the side for dairy. It may be helpful to display the MyPlate Activity Poster  so that students can reference it to create their own plate.
• Have students cut out foods from the grocery store ads and food pictures and glue them onto their plate to create a healthy “meal.”
• Discuss the importance of balance in a diet and making healthy choices. Ask students if the meals they created with food cut outs represent a balanced meal. How many servings did they include in each food group? How many of the foods they chose are highly processed?
• Identify serving sizes of various foods in each food group. The Food Models Kit (see  Materials )  is an excellent resource for providing a visual representation of serving sizes. If you use the Food Models, have students place them on their plate in the correct food group, building a meal in which approximately half of the servings come from fruits and vegetables. If you do not wish to use Food Models, information on portion sizes can be found on myplate.gov , and serving size equivalents that are easy to visualize can be found on the Nourish Interactive  website.
• Provide students with grocery ads and shopping lists that call for specific quantities of five items included in the ads.

Activity 2 : Think Your Drink

• Ask the students to name different drink choices, and list their responses on the board. 
• Show the class some beverage containers. Ask the students how we can tell if drinks are healthy or not. Show the locations of the nutrition fact labels on the containers. Explain that we can look at the nutrition fact labels to determine whether or not drinks are healthy. These labels tell us what ingredients are inside our drinks and how many calories, sugars, fats, vitamins, and minerals the drinks contain.
• Provide each student with a copy of the Think Your Drink chart or project the chart for the whole class to see. Explain to the students that when choosing healthy drinks they should specifically consider the amount of calories and sugars compared to vitamins and minerals. 
• Ask the students to use the Think Your Drink chart to determine which drinks on the class list are healthy choices. Explain that water, low-fat milk, and 100% juice are healthy drink choices. Water is essential for our bodies and contains no sugar or calories. Low-fat milk contains calcium which is important for overall health. When we aren’t getting enough calcium in our diets, our bodies take calcium from our bones, which causes our bones to weaken. 100% juice provides us with important vitamins and minerals, but also contains natural sugars. Daily intake of 100% juice should be limited to 8 ounces for adults and 4-6 ounces for children. Eating whole fruits is a better option for obtaining these vitamins and minerals.

Create a giant plate on one of your classroom walls. Ask students to cut out more magazine pictures or draw pictures of the foods that belong in each group and then place them on the wall. Alternatively, you may want to attach the actual containers to the appropriate food group. Consider asking students to bring in empty food containers.

Make a MyPlate snack. Have students invent a snack that includes foods from each food group. For example, start with half of an English muffin or a firm cracker. Spread the top lightly with peanut butter. Add shredded carrots and chopped apples. Serve with milk.

Identify the types of farms and the states where foods on the plate come from. Find out how long the crop or animal is grown to create an edible product delivered to your table.

Further explore the importance of a balanced diet in human health and what this means for vulnerable populations around the world using the lesson plan  Hunger and Malnutrition .

After conducting these activities, review and summarize the following key concepts:

• A healthy diet includes fruits, vegetables, grains, protein, and dairy.
• Farmers produce the food we eat.
• It's important to eat the right amount of each food group to obtain the nutrients our body needs.

Recommended Companion Resources

• Eat & Move O-Matic
• Fill MyPlate Game
• Food Doesn't Grow in the Supermarket!
• Food Group Puzzle
• Food Models
• Higher or Lower: Ingredient Investigation
• How to Read Nutrition Facts - Food Labels Made Easy video
• MyPlate Activity Poster
• Portion Size Comparison
• Portion Size Me & Portion Size Me Too DVDs
• The Power of Choice Bulletin Board

Lyndi Perry & Debra Spielmaker

Organization

Utah Agriculture in the Classroom

Food, Health, and Lifestyle

• Identify agricultural products (foods) that provide valuable nutrients for a balanced diet (T3.6-8.g)
• Evaluate food labels to determine food sources that meet nutritional needs (T3.6-8.b)
• Evaluate serving size related to nutritional needs (T3.6-8.c)

Education Content Standards

Health/nutrition (health).

Health Standard 1: Comprehend functional health knowledge to enhance health.

• 1.8.2    Analyze benefits of practicing health-promoting behaviors.

Health Standard 5: Demonstrate effective decision-making skills to enhance health.

• 5.8.6    distinguish between healthy and unhealthy consequences for each alternative.

Health Standard 6: Demonstrate effective goal-setting skills to enhance health.

• 6.8.1    Assess personal health practices.

Common Core Connections

Anchor standards: language.

CCSS.ELA-LITERACY.CCRA.L.6 Acquire and use accurately a range of general academic and domain-specific words and phrases sufficient for reading, writing, speaking, and listening at the college and career readiness level; demonstrate independence in gathering vocabulary knowledge when encountering an unknown term important to comprehension or expression.

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• Nutrition Basics
• Eating Healthy on a Budget
• Meal Planning Tips
• Goal Setting

Intro to MyPlate

• Reading Food Labels
• Stocking Your Kitchen
• Finding the Best Buy
• Food Safety Basics
• Cooking Basics & Tips
• Storing Leftovers
• Amount Per Serving
• Benefits of Family Mealtime
• Cooking as a Family
• Making the Most of Mealtime
• How to Get Started
• How to Add Activity in Daily Life
• Tips for Being More Active
• By the Numbers
• Free Programs
• Eat Overview
• Gather Overview
• Go Overview

Want a simple way to know what you should be eating? Meet MyPlate. It shows the five food groups and the right mix of each. It’s a helpful eating style for life—to keep you healthy now and in the future.

Try these MyPlate tips to build a healthy eating style:

All food and beverage choices matter – focus on variety, amount and nutrition..

• Focus on making healthy food and beverage choices from all five food groups, including fruits, vegetables, grains, protein foods and dairy to get the nutrients you need.

Choose an eating style low in saturated fat, sodium and added sugars.

• Use Nutrition Facts labels and ingredient lists to know the amount of saturated fat, sodium and added sugars in the foods and beverages you choose.
• Look for food and drink choices that are lower in saturated fat, sodium and added sugar.

Make small changes to create a healthier eating style.

• Think of each change as a personal “win” on your path to living healthier.
• Focus on whole fruits.
• Vary your veggies.
• Make half your grains whole grains.
• Move to low-fat and fat-free dairy.
• Try different proteins.
• Eat and drink the right amount for you.

Weekly Menus

Check out these sample 2-week menus and grocery lists, making it easy to eat healthy on a budget. You’ll find simple recipes on the menus and the bolded recipes on USDA’s What’s Cooking? website.

Official websites use .gov A .gov website belongs to an official government organization in the United States.

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• Basic Nutrition

MyPlate Resources

MyPlate is a reminder to find and build your healthy eating style. It offers useful resources and tools for tracking your food intake and physical activity.

Browse examples of foods in each food group.

Find nutrition recommendations and resources for every stage of life.

Enable the MyPlate Alexa Skill on your Alexa device or app to receive healthy eating tips for feeding babies and toddlers.

The MyPlate Plan shows your food group targets – what and how much to eat within your calorie allowance. Your plan is personalized, based on your age, sex, height, weight and physical activity level. 

Browse the MyPlate collection of printable tip sheets and resources. These materials are in the public domain.

Find out if you are making every bite count and get personalized nutrition resources.

Get ideas of budget-friendly foods and ways to prepare them. Plus, find savings and stores that accept Supplemental Nutrition Assistance Program (SNAP) benefits near you.

Use the Start Simple with MyPlate app to set healthy eating goals, track your progress, and celebrate success.

Learn how MyPlate can help you to build a healthy eating routine.

Use these tips to choose snacks that are full of nutrients and limited in added sugars, saturated fat, and sodium. 

Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices.

MyPlate Planner

University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program

Estimating portions can be done using the MyPlate Planner. Recall that the MyPlate symbol is divided according to how much of each food group should be included with each meal. Note the MyPlate

Planner Methods of Use:

• Fill half of your plate with vegetables such as carrots, broccoli, salad, and fruit.
• Fill one-quarter of your plate with lean meat, chicken, or fish (about 3 ounces)
• Fill one-quarter of your plate with a whole grain such as ⅓ cup rice
• Choose one serving of dairy
• Add margarine or oil for preparation or addition at the table

Building a Healthy Plate: Choose Nutrient-Dense Foods

Click on the different food groups listed to view their food gallery:

Planning a healthy diet using the MyPlate approach is not difficult. According to the icon, half of your plate should have fruits and vegetables, one-quarter should have whole grains, and one-quarter should have protein . Dairy products should be low-fat or non-fat. The ideal diet gives you the most nutrients within the fewest calories. This means choosing nutrient-rich foods.

Fill half of your plate with red, orange, and dark green vegetables and fruits, such as kale, bok choy, kalo (taro), tomatoes, sweet potatoes, broccoli, apples, mango, papaya , guavas, blueberries, and strawberries in main and side dishes. Vary your choices to get the benefit of as many different vegetables and fruits as you can. You may choose to drink fruit juice as a replacement for eating fruit. (As long as the juice is 100 percent fruit juice and only half your fruit intake is replaced with juice, this is an acceptable exchange.) For snacks, eat fruits, vegetables, or unsalted nuts.

Fill a quarter of your plate with whole grains such as 100 percent whole-grain cereals, breads, crackers, rice, and pasta. Half of your daily grain intake should be whole grains. Read the ingredients list on food labels carefully to determine if a food is comprised of whole grains.

Select a variety of protein foods to improve nutrient intake and promote health benefits. Each week, be sure to include a nice array of protein sources in your diet, such as nuts, seeds, beans, legumes, poultry, soy, and seafood. The recommended consumption amount for seafood for adults is two 4-ounce servings per week. When choosing meat, select lean cuts. Be conscious to prepare meats using little or no added saturated fat, such as butter.

If you enjoy drinking milk or eating milk products, such as cheese and yogurt, choose low-fat or nonfat products. Low-fat and nonfat products contain the same amount of calcium and other essential nutrients as whole-milk products, but with much less fat and calories. Calcium, an important mineral for your body, is also available in lactose-free and fortified soy beverage and rice beverage products. You can also get calcium in vegetables and other fortified foods and beverages.

Oils are essential for your diet as they contain valuable essential fatty acids, but the type you choose and the amount you consume is important. Be sure the oil is plant-based rather than based on animal fat. You can also get oils from many types of fish, as well as avocados, and unsalted nuts and seeds. Although oils are essential for health they do contain about 120 calories per tablespoon. It is vital to balance oil consumption with total caloric intake. The Nutrition Facts label provides the information to help you make healthful decisions.

In short, substituting vegetables and fruits in place of foods high in added sugars, saturated fats, and sodium is a good way to make a nutrient-poor diet healthy again. Vegetables are full of nutrients and antioxidants that help promote good health and reduce the risk for developing chronic diseases such as stroke, heart disease, high blood pressure, Type 2 diabetes, and certain types of cancer. Starting with these small shifts in your diet as mentioned above will boost your overall health profile.

Discretionary Calories

When following a balanced, healthful diet with many nutrient-dense foods, you may consume enough of your daily nutrients before you reach your daily calorie limit. The remaining calories are discretionary (to be used according to your best judgment). To find out your discretionary calorie allowance, add up all the calories you consumed to achieve the recommended nutrient intakes and then subtract this number from your recommended daily caloric allowance. For example, someone who has a recommended 2,000-calorie per day diet may eat enough nutrient-dense foods to meet requirements after consuming only 1,814 calories. The remaining 186 calories are discretionary. See Table 12.5 “Sample Menu Plan Containing 2,000 Calories”. These calories may be obtained from eating an additional piece of fruit, adding another teaspoon of olive oil on a salad or butter on a piece of bread, adding sugar or honey to cereal, or consuming an alcoholic beverage [1] .

The amount of discretionary calories increases with physical activity level and decreases with age. For most physically active adults, the discretionary calorie allowance is, at most, 15 percent of the recommended caloric intake. By consuming nutrient-dense foods, you afford yourself a discretionary calorie allowance.

Table 12.5 Sample Menu Plan Containing 2,000 Calories

(Total calories from all meals and snacks = 1,814) Discretionary calorie allowance: 186

Healthy Eating Index

To assess whether the American diet is conforming to the Dietary Guidelines, the Center for Nutrition Policy and Promotion (CNPP), a division of the USDA, uses a standardized tool called the Healthy Eating Index (HEI) [2] .

The first HEI was developed in 1995 and revised in 2006. This tool is a simple scoring system of dietary components. The data for scoring diets is taken from national surveys of particular population subgroups, such as children from low-income families or Americans over the age of sixty-five. Diets are broken down into several food categories including milk, whole fruits, dark green and orange vegetables, whole grains, and saturated fat, and then a score is given based on the amount consumed. For example, a score of ten is given if a 2,000- kilocalorie diet includes greater than 2.6 cups of milk per day. If less than 10 percent of total calories in a diet are from saturated fat, a score of eight is given. All of the scores are added up from the different food categories and the diets are given a HEI score. Using this standardized diet-assessment tool at different times, every ten years for instance, the CNPP can determine if the eating habits of certain groups of the American population are getting better or worse. The HEI tool provides the federal government with information to make policy changes to better the diets of American people. For more information on the HEI, visit this website: http://www.cnpp.usda.gov/healthyeatingindex.htm.

The Whole Nutrient Package versus Disease

A healthy diet incorporating seven or more servings of fruits and vegetables has been shown in many scientific studies to reduce cardiovascular disease and overall deaths attributable to cancer. The WHO states that insufficient fruit and vegetable intake is linked to approximately 14 percent of gastrointestinal cancer deaths, about 11 percent of heart attack deaths, and 9 percent of stroke deaths globally [3] .

The WHO estimates that, overall, 2.7 million deaths could be avoided annually by increasing fruit and vegetable intake. These preventable deaths place an economic, social, and mental burden on society. This is why, in 2003, the WHO and the Food and Agricultural Organization of the United Nations launched a campaign to promote fruit and vegetable intake worldwide.

Antioxidant Variety in Food Provides Health Benefits

Not only has the several-billion-dollar supplement industry inundated us with FDA-unapproved health claims , but science is continuously advancing and providing us with a multitude of promising health benefits from particular fruits, vegetables, teas, herbs, and spices. For instance, blueberries protect against cardiovascular disease, an apple or pear a day reduces stroke risk by over 52 percent, eating more carrots significantly reduces the risk of bladder cancer, drinking tea reduces cholesterol and helps glucose homeostasis, and cinnamon blocks infection and reduces the risk of some cancers. However, recall that science also tells us that no one nutrient alone is shown to provide these effects.

What micronutrient and phytochemical sources are best at protecting against chronic disease? All of them, together. Just as there is no wonder supplement or drug, there is no superior fruit, vegetable, spice, herb, or tea that protects against all diseases. A review in the July–August 2010 issue of Oxidative Medicine and Cellular Longevity concludes that the plant-food benefits to health are attributed to two main factors—that nutrients and phytochemicals are present at low concentrations in general, and that the complex mixtures of nutrients and phytochemicals provides additive and synergistic effects [4] . In short, don’t overdo it with supplements and make sure you incorporate a wide variety of nutrients in your diet.

Eating a variety of fruits and vegetables rich in antioxidants and phytochemicals promotes health. Consider these diets: Mediterranean diet. Fresh fruit and vegetables are abundant in this diet, and the cultural identity of the diet involves multiple herbs and spices. Moreover, olive oil is the main source of fat. Fish and poultry are consumed in low amounts and red meat is consumed in very low amounts. An analysis of twelve studies involving over one million subjects published in the September 2008 issue of the British Medical Journal reports that people who followed the Mediterranean diet had a 9 percent decrease in overall deaths, a 9 percent decrease in cardiovascular death, a 6 percent decrease in cancer deaths, and a 13 percent reduced incidence of Parkinson’s disease and Alzheimer’s disease [5] . The authors of this study concluded that the Mediterranean diet is useful as a primary prevention against some major chronic diseases.

Dietary Approaches to Stop Hypertension (DASH diet). Recall from Chapter 7 “Nutrients Important to Fluid and Electrolyte Balance” that the DASH diet is an eating plan that is low in saturated fat, cholesterol, and total fat. Fruits, vegetables, low-fat dairy foods, whole-grain foods, fish, poultry, and nuts are emphasized while red meats, sweets, and sugar-containing beverages are mostly avoided. Results from a follow-up study published in the December 2009 issue of the Journal of Human Hypertension suggest the low-sodium DASH diet reduces oxidative stress , which may have contributed to the improved blood vessel function observed in salt-sensitive people (between 10 to 20 percent of the population) [6] .

Diets high in fruits and vegetables. An analysis of The Nurses’ Health Study and the Health Professionals’ Follow-up Study reported that for every increased serving of fruits or vegetables per day, especially green leafy vegetables and vitamin C -rich fruits, there was a 4 percent lower risk for heart disease [7] .

Americans Typically Eat Fewer than the Recommended Servings of High Quality Food-Group Foods

An article in the January 2009 issue of the Medscape Journal of Medicine reports that fewer than one in ten Americans consumes the recommended amount of fruits and vegetables, which is between five and thirteen servings per day [8] . According to this study, the largest single contributor to fruit intake was orange juice, and potatoes were the dominant vegetable.

The USDA recommends that you fill half your plate with fruits and vegetables. The number of servings of fruits and vegetables that a person should consume every day is dependent on age, sex, and level of physical activity. For example, a forty-year-old male who exercises for sixty minutes per day should consume 2 cups of fruit and 3½ cups of vegetables, while a fifteen-year-old female who exercises for thirty minutes per day should consume 1½ cups of fruit and 2½ cups of vegetables. (One cup of a fruit or vegetable is equal to one banana, one small apple, twelve baby carrots, one orange, or one large sweet potato.) To find out the amount of fruits and vegetables the Centers for Disease Control and Prevention (CDC) recommends, see Note 8.25 “Interactive 8.4”.

Improving Fruit and Vegetable Intake at Home and in Your Community

Eating more fruits and vegetables can make you think better, too. According to a study published in 2009 in the Journal of Alzheimer’s Disease, no matter your age, eating more fruits and vegetables improves your brain function [9] . Check out Note 8.26 “Interactive 8.5” for thirteen fun ways to increase your fruit and vegetable intake.

The CDC has developed seven strategies to increase American’s intake of fruits and vegetables [10] .

• Support local and state governments in the implementation of a Food Policy Council, which develops policies and programs that increase the availability of affordable fruits and vegetables.
• In the food system, increase the availability and affordability of high-quality fruits and vegetables in underserved populations.
• Promote farm-to-where-you-are programs, which is the delivery of regionally grown farm produce to community institutions, farmers markets, and individuals.
• Encourage worksites, medical centers, universities, and other community and business establishments to serve more fruits and vegetables in cafeterias and onsite eateries.
• Support schools in developing healthy food messages to students by incorporating activities such as gardening into curricula.
• Encourage the development and support of community and home gardens.
• Have emergency food programs, including food banks and food rescue programs, increase their supply of fruits and vegetables.

The seven strategies developed by the CDC are based on the idea that improving access to and availability of fruits and vegetables will lead to an increase in their consumption.

Learning Activities

Technology Note : The second edition of the Human Nutrition Open Educational Resource (OER) textbook features interactive learning activities.  These activities are available in the web-based textbook and not available in the downloadable versions (EPUB, Digital PDF, Print_PDF, or Open Document).

Learning activities may be used across various mobile devices, however, for the best user experience it is strongly recommended that users complete these activities using a desktop or laptop computer and in Google Chrome .

• US Department of Agriculture. MyPyramid Education Framework. Accessed July 22, 2012. ↵
• Healthy Eating Index. US Department of Agriculture. http://www.cnpp.usda.gov/healthyeatingindex.htm. Updated March 14, 2012. Accessed November 22, 2017. ↵
• Global Strategies on Diet, Physical Activity, and Health. World Health Organization. http://www.who.int/dietphysicalactivity/fruit/en/index.html. Accessed September 30, 2011. ↵
• Bouayed, J. and T. Bohn. (2010). Exogenous Antioxidants—Double-Edged Swords in Cellular Redox State: Health Beneficial Effects at Physiologic Doses versus Deleterious Effects at High Doses. Oxidative Medicine and Cellular Longevity, 3 (4), 228–37. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2952083/?tool=pubmed. Accessed November 22, 2017. ↵
• Sofi F, et al. (2008). Adherence to Mediterranean Diet and Health Status: Meta-Analysis. British Medical Journal, 337, a1344. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2533524/. Accessed November 22, 2017. ↵
• Al-Solaiman Y, et al. (2008). Low-Sodium DASH Reduces Oxidative Stress and Improves Vascular Function in Salt-Sensitive Humans. Journal of Human Hypertension, 12, 826–35. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2783838/?tool=pubmed. Accessed November 22, 2017. ↵
• Joshipura KJ, et al. (2001). The Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease. Annuals of Internal Medicine,   134 (12), 1106–14. http://www.ncbi.nlm.nih.gov/pubmed/11412050. Accessed November 12, 2017. ↵
• Kimmons J, et al. (2009). Fruit and Vegetable Intake among Adolescents and Adults in the United States: Percentage Meeting Individualized Recommendations. Medscape Journal of Medicine, 11 (1), 26. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2654704/?tool=pubmed. Accessed November 22, 2017. ↵
• Polidori MC, et al. (2009). High Fruit and Vegetable Intake Is Positively Correlated with Antioxidant Status and Cognitive Performance in Healthy Subjects. Journal of Alzheimer’s Disease, 17 (4), 921–7. http://www.ncbi.nlm.nih.gov/pubmed/19542607. Accessed November 22, 2017. ↵
• The CDC Guide to Fruit and Vegetable Strategies to Increase Access, Availability, and Consumption. Centers for Disease Control and Prevention. http://www.cdph.ca.gov/SiteCollectionDocuments/StratstoIncreaseFruitVegConsumption.pdf. Updated March 2010. Accessed November 22, 2017. ↵

A class of compounds composed of linked amino acids. They contain carbon, hydrogen, nitrogen, oxygen, and sometimes other atoms in specific configurations.

A portion of a food label that provides information about the overall nutritional composition of a food and how it fits in the overall diet.

Food that is high in nutrients but relatively low in calories

A fundamental unit of energy, equal to 4.1855 joule; 1000 calories equals 1 kcal.

Excess calories after your required nutrient needs are met.

The standard unit of energy used in nutrition; the amount of heat required to raise temperature of 1 kg water 1℃ .

A claim found on food labels that describes the relationship between a nutrient or food and a disease of health condition.

A 6-carbon monosaccharide that is the major carbohydrate used to provide energy in the body.

A disease that results in an irreversible loss of mental function.

Abnormally high blood pressure.

Damage resulting from an imbalance between oxidative oxygen molecules and antioxidant defenses.

A water soluble vitamin that is needed for the maintenance of collagen.

MyPlate Planner Copyright © 2020 by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License , except where otherwise noted.

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Choose MyPlate Lessons, Worksheets, Activities

Since the new FDA food guide recommendations came out we’ve all scrambled to revamp our nutrition lessons to meet the new requirements. Since it has been a few months there are new resources available that you should be aware of. You’ll find links, lesson plans, power points, worksheets, and products to help you stay on top of the changes.

Quick Guide to What Changed :

• Focus on smaller portion sizes
• Replace sugary drinks with water
• Fill half your plate with fruits and vegetables
• Choose low fat dairy
• Make half your grains whole

Lesson Plans

• Choose MyPlate Lesson Plan
• MyPlate Introduction & Application
• MyPlate (PPT)
• Portion Distortion Online Interactive Quiz

Products for your Classroom

• Create a Great Plate MyPlate Dietary Guidelines DVD
• MyPlate Worksheet (PDF)
• My Plate Food Choice Continuum (PDF)
• Food Groups Coloring Sheet (PDF)

Works Cited

• ChooseMyPlate.gov
• SuperHealthyKids

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Elections On My Plate | Rajdeep Sardesai's ground report from Karnataka

In this episode of Elections On My Plate, watch India Today's Consulting Editor Rajdeep Sardesai's ground report from Karnataka, exclusive interviews with Karnataka Chief Minister Siddaramaiah, Janata Dal (Secular) leader HD Kumaraswamy's and other leaders and locals. So, watch the show as political leaders and locals talk about the issues that will be the deciding factor in the Lok Sabha elections. 

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