NUTRITION EDUCATION BY: KATIE MORIN. BACKGROUND ON PRESENTER High School: Hopedale Jr.-Sr. High...
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Transcript of NUTRITION EDUCATION BY: KATIE MORIN. BACKGROUND ON PRESENTER High School: Hopedale Jr.-Sr. High...
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NUTRITION EDUCATIONBY: KATIE MORIN
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BACKGROUND ON PRESENTER
High School: Hopedale Jr.-Sr. High School Hopedale, Massachusetts
College: Marywood University Scranton, Pennsylvania
Bachelor of Science in Nutrition and Dietetics
Minor in Science
Graduate School Georgia Southern University
Graduate Certificate Program
Dietetic Internship
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OBJECTIVES
MyPlate Food Groups MyPlate snack ideas Color Your Plate Eating on Budget Portion Sizes
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MYPLATE
Balance calories
Avoid oversized portions
Half Plate should be fruits and vegetables
Choose water instead of sugary drinks
Make at least half of grains whole grains
Switch to fat free or low-fat milk
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FOOD GROUPS
Fruit Vegetable Grains Protein Dairy
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FRUITS
Any fruit or 100% fruit juice is considered part of the fruit group
Low in fat, sodium and calories
Contain potassium, dietary fiber, vitamin C, and folate
Fruits High in potassium can lower blood pressure Banana, prunes, dried peaches, cantaloupe, honey dew melon, orange juice
Fiber from fruits will help lower cholesterol and risk of heart disease
Most fruits are high in vitamin C which helps with growth and repair of body tissues, wound heeling, and healthy teeth and gums
A diet rich in fruits and vegetables may reduce the risk obesity, and type 2 diabetes
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VEGETABLES
Any vegetable or 100% vegetable juice is considered a vegetable Vegetables are naturally low in fat and calories None have cholesterol Important source of potassium, dietary fiber, folate, vitamin A and C Vegetables high in potassium
Sweet potatoes, white beans, tomato products, lima beans, spinach, kidney beans
Help reduce cholesterol and blood pressure Vitamin A keeps eyes and skin healthy Vitamin C helps heal cuts and wounds and keeps teeth and gums
healthy Also aids in iron absorption
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GRAINS
Any food from wheat, rice, oats, cornmeal, barley and cereal grains Bread, pasta, oatmeal, breakfast cereals, tortillas, grits
Whole Grains Contain entire wheat kernel (bran, germ, and endosperm)
Examples: whole wheat flower, oatmeal, brown rice, whole cornmeal
Refined grains Grains have been milled
Gives grains a finer texture to improve shelf life
Removes dietary fiber, iron and many B vitamins
Examples: white flower, de-germed cornmeal, white bread and white rice
High in Fiber and B Vitamins
B Vitamins help with metabolism and create a healthy nervous system
Whole grains are sources of Magnesium and selenium which help build strong bones
Eating whole grains may help with weight management
Eating grain products before and during pregnancy helps prevent neural tube defects during fetal development
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PROTEIN
Foods from meat, poultry, seafood beans and peas, eggs, processed soy products, nuts and seeds are all forms of protein
Try to consume 8 oz. of seafood per week Contributes to prevention of heart disease
Smaller amount is recommended for young children
Examples of fish with low mercury levels: salmon, herring, oysters
Protein contains B vitamins, vitamin E, iron zinc and magnesium Iron carries oxygen to blood
Magnesium builds bones and releases energy from muscles
Zinc builds a strong immune system
Building blocks for bones, muscles, cartilage, skin and blood
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DAIRY
All fluid milk products and many foods that contain milk are part of this food group
Milk products contain calcium which builds strong bones and teeth
Dairy products high in potassium Yogurt, milk, and soymilk
Contain vitamin D which maintains proper levels of calcium and phosphorous
This helps build and maintain bones
Intake of dairy products during childhood are crucial when bone mass is being built
Choose fat-free or low-fat choices from the dairy group
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MYPLATE SNACK TIPS FOR PARENTS
Slice veggies to save time Offer whole wheat breads, popcorn, and whole wheat cereals that are
high in fiber and low in sugar Focus on eating lean proteins
Low sodium deli meats, unsalted nuts, eggs
Watch the portion size Use snack sized bags to control serving sizes
Convenience foods can be healthy Single serving container of yogurt or string cheese can subdue hunger
Keep Healthy foods out in the open Fruit bowl instead of cookie jar on the counter
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COLOR YOUR PLATE
Half your plate should be fruits and vegetables
Different ways to incorporate fruit and vegetables into a meal Grill fruits and vegetables such as pineapple, mushroom, carrots, potatoes, etc.
Add vegetables to a casserole or a pasta dish
Mix up your salad
Add shredded carrots, strawberries, mandarin oranges, or sweat peas
Choose fresh fruit for dessert
Get creative with stir-fry
Add vegetables to any sandwich
Add apples, bananas, blueberries or pears to your favorite muffin recipe
Fruit smoothies are delicious, easy and versatile
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EATING ON A BUDGET
Plan before you go to the grocery store Check the newspaper, online and at the store for coupons Buy in Bulk Buying fresh fruits and vegetables in season can lower cost
If you don’t use them right away consider freezing them and using at a later time
Convenience food costs more Frozen meals, pre-cut vegetables, and instant rice are more expensive than
preparing or making things from scratch
Beans are a less expensive protein that are available all year round Prepare large batch of recipes and freeze individually to eat throughout the
week
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PORTION SIZE: FRUIT RECOMMENDAITONS
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PORTION SIZE: VEGETABLE RECOMMENDATIONS
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PORTION SIZE: GRAIN RECOMMENDATIONS
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PORTION SIZES: PROTEIN RECOMMENDATIONS
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PORTION SIZES: DAIRY RECOMMENDATION
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FACTORS EFFECTING PORTION SIZES
Large Plates
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FACTORS EFFECTING PORTION SIZE
Eating while watching television
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FACTORS EFFECTING PORTION SIZE
Eating in Large Groups
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FACTORS EFFECTING PORTION SIZE
Eating out at restaurants
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RESOURCES
ChooseMyPlate.gov
http://choosemyplate.gov/healthy-eating-tips/ten-tips.html