my pyramid nutrition gr5 6

8/2/2019 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


Name:


16/20

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%



Amount Per Serving

%Daily Value*

Nutrition Facts



Total Fat 8g 12 %

Cholesterol 35mg 11 %


Protein 8g

TransFat 0g 0 %



Sugars 12g


Calcium 30% Iron 0%



Amount Per Serving

%Daily Value*

Nutrition Facts



Total Fat 2.5g 4 %

Cholesterol 5mg 2 %


Protein 8g

TransFat 0g 0 %

Saturated Fat 1.5g 8 %


Sugars 27g


Calcium 30% Iron 4%

Serving Size 6 ounces (170g)


Amount Per Serving

%Daily Value*

Nutrition Facts



Total Fat 1.5g 2 %


Sodium 125mg 5 %

Total Carbohydrate 33g 11 %

Protein 6g

TransFat 0g 0 %



Sugars 30g


Calcium 20% Iron 0%

Serving Size 1 slice (19g)


Amount Per Serving

%Daily Value*

Nutrition Facts



Total Fat 4.5g 7 %


Sodium 250mg 10 %


Protein 3g

TransFat 0g 0 %



Sugars 1g


Calcium 20% Iron 0%



Amount Per Serving

%Daily Value*

Nutrition Facts



Total Fat 5g 8 %



Protein 8g

TransFat 0g 0 %



Sugars 12g


Calcium 30% Iron 0%

Serving Size 1/2 cup (65g)


Amount Per Serving

%Daily Value*

Nutrition Facts



Total Fat 7g 11 %


Sodium 40mg 2 %


Protein 3g

Trans Fat 0g 0 %



Sugars 15g


Calcium 10% Iron 0%

Serving Size 1/2 cup (119g)


Amount Per Serving

%Daily Value*

Nutrition Facts



Total Fat 2.5g 4 %


Sodium 410mg 17 %


Protein 11g

TransFat 0g 0 %



Sugars 5g


Calcium 8% Iron 0%


Name:


19/20

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?


Name:


20/20

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:

my pyramid nutrition gr5 6

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