Find your balance between food and physical activity Be physically active for at least 150 minutes each week Know your limits on fats sugars and sodium Your allowance for oils is 5 teaspoons a day Limit Calories from solid fats and added sugars to 1 ID: 18502 Download Pdf
Find your balance between food and physical activity Be physically active for at least 150 minutes each week Know your limits on fats sugars and sodium Your allowance for oils is 5 teaspoons a day Limit Calories from solid fats and added sugars to 1
Healthy nutrition for everyone. Lets start with the basics… Fruit!. The . sweet and fleshy product of a tree or other plant that contains seed and can be eaten as . food!. Key thing to remember with fruit is that the fresher it is the better! Try to stay away from “canned fruits”.
Whole grains come from the Grain Group of MyPyramid. . MyPyramid. Benefits. Energy. Reduce . risk of disease. Antioxidant properties. Fiber. Helps. control . blood sugar. Weight control. Slows progression of atherosclerosis.
CHOOSE MY . Plate.gov. What are calories? . What are calories? Are they good or bad? Please Explain.. Look at Choose My Plate.gov to determine approximately how many calories per day you should be eating. .
. –Let’s See the Menu! –. Presented by Bryan Brown and Brooke ten Bosch. . Community Action Partnership of San Luis Obispo County. Nutritional Variation. Grains vs. Seeds. Both are packed with nutrients and we should be eating more of them either in their whole form or sprouted..
Understand the switch to My Plate from My Pyramid. Identify how My Plate will help children make healthy food choices. Become familiar with My Plate in relation to food groups and portions. Use My Plate as a resource for meal planning and encouraging healthy eating habits in the children under .
National Food Service Management Institute. . Pre Assessment. Place an identifier at the top of the page. . You will use the same identifier when you complete the Post Assessment. . You do not need to place your name on the Assessment. .
Objectives. Understand the basic concepts of the production records. Learn about the resources available to assist in completion of production records. Learn how to use & apply the resources available to complete production records.
Flow Chart for Determining . GR/B Creditability. FBG p. 3-7. . 2. https://. www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs. . . 3. Determine Serving Sizes. 4. Exhibit A (Handout).
Sylvia A. Escott-Stump, MA, RD, LDN. President, Academy of Nutrition and Dietetics (2011-2012). escottstumps@ecu.edu. © S. Escott-Stump. 1. Objective. To highlight the many health benefits of grains and bread. .
