LESSON FIVE: NUTRITION JOURNAL/ FOOD PYRAMID FOCUS:
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.
ACTIVITY 5A: BUILDING MY OWN FOOD PYRAMID
Have students record all of the foods they ate yesterday. Have them make another recording on the following day so that they have two days worth of data. Students will classify what theyve eaten into six categories based on the food pyramid. Have students build their own pyramids based on their daily intakes by coloring the number of servings eaten in each category on the student worksheet. These worksheets should remain nameless and will be evaluated by a classmate in activity 5B. It is suggested that all students use a standard coloring code, for example: Bread group Brown Protein group Blue Vegetable group Green Dairy group Yellow Fruit group Red Sugar and Fat Orange
ACTIVITY 5B: ANALYZING A FOOD PYRAMID
Provide students with a list of the recommended number of servings for teenage boys and teenage girls. Have them color the servings using the same coloring code as activity 5A. Discuss the pyramid shape that results for both boys and girls. Utilizing the PYRAMID ANALYSIS HANDOUT, students will analyze and evaluate a classmates pyramid from activity 5A as compared with the pyramid illustrating the recommended servings for teens. They will then make recommendations to restructure eating habits for this classmate. This can be a sensitive issue for some students. It is suggested that the pyramids remain nameless and that the teacher use an anonymous numbering system to distribute pyramids. Follow activity with a class discussion. Informally survey students to see how many need more vegetables, dairy products, etc. Materials: 1. Students Journal Sheet 2. Student Pyramid Worksheet 3. Crayons 4. Recommended Servings Worksheet 5. Student Analysis Worksheet
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
7
7-1
UNIT
THE FOOD GUIDE PYRAMID A GUIDE TO DAILY FOOD CHOICES
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.
Fats, Oils, & Sweets USE SPARINGLY
Milk, Yogurt, & Cheese Group 23 SERVINGS
Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 23 SERVINGS
Vegetable Group 35 SERVINGS
Fruit Group 24 SERVINGS
Bread, Cereal, Rice, & Pasta Group 611 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
FOOD GROUP CODE
CODE
TOTAL SERVINGS DAY 1
TOTAL SERVINGS DAY 2
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
MALE FEMALE #__________
DAY 1
SUGARS AND FATS
START
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
SUGARS AND FATS
START
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
RECOMMENDED SERVINGS WORKSHEET
The following servings are recommended for teenage girls and teenage boys. TEENAGE GIRLS 2,200 calories/day Bread group 9 Vegetable group 4 Fruit group 3 Protein group 3 Dairy group 3 Use sugar and fat sparingly TEENAGE BOYS 2,800 calories/day Bread group 11 Vegetable group 5 Fruit group 4 Protein group 3 Dairy group 3 Use sugar and fat sparingly
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
RECOMMENDED SERVINGS FOR TEENAGE GIRLS
SUGARS AND FATS
START
11
10
12
START
START
1
DAIRY GROUP
PROTEIN GROUP
START
VEGETABLE GROUP
FRUIT G
ROUP
START
BREAD GROUP
START
11
10
12
RECOMMENDED SERVINGS FOR TEENAGE BOYS
SUGARS AND FATS
START
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
Sugars & Fats
7
7-7
2001 UTHSCSA "Positively Aging" a trade mark of the University of Texas Health Science Center at San Antonio
UNIT
THE FOOD GUIDE PYRAMID
A Guide to Daily Food Choices
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.
Fats, Oils, & Sweets USE SPARINGLY
Milk, Yogurt, & Cheese Group 23 SERVINGS
Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 23 SERVINGS
Vegetable Group 35 SERVINGS
Fruit Group 24 SERVINGS
Bread, Cereal, Rice, & Pasta Group 611 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?
