Format
1. This program begins with an overview of My Plate and the basic food groups
2. Then students predict the amount of sugar in different beverages.
3. We compare and contrast the three main types of fat.
4. Students learn about the barriers to healthy eating.
5. Students engage in an activity that demonstrates portion control.
Objectives
Upon completion of this program the student will be able to:
1. Explain the importance of eating from a variety of food groups.
2. List three diseases that may result due to a diet high in fat and sugar.
3. Identify the sugar content of some common foods.
4. List two ways to decrease fat and cholesterol build-up in the arterial walls.
5. Distinguish between saturated and unsaturated fat.
6. Predict outcomes if calorie intake does not match energy output.
7. State how to pick nutrient dense foods.
8. Identify recommended serving size of common foods.
Standards Alignment
National Standards
National Health Education Standards: 1,2,5,6,7.
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State Standards
Visit mcmillenhealth.org for the alignment to Indiana Academic Standards for Health and Wellness.