EAT
TOGETHER
EAT BETTER
MY PERFECT PLATE
TARGET AUDIENCE
Grades K – 2
ESTIMATED TIME
40 minutes
NUTRITION EDUCATION
LEARNING OBJECTIVE
By the end of this activity, students will be able to:
• Place food picture cards in the correct food group,
• Create a nutritionally balanced meal with favorite foods using MyPlate as
the template.
CURRICULUM
INTEGRATION
• Communication
• Reading
• Health
EALR/GLE INTEGRATION
Communication 1.1.2Applies listening and observation skills to recall and interpret information.
2.2.2Contributes responsibly in a group setting.
Reading 2.3.2Understands concept of categories
CLASSROOM SKILLS
• Cooperation
• Categorization
• Critical thinking skills/Making personal applications
BASIC NUTRITION
CONCEPTS
•
•
•
•
Planning healthy meals can be fun.
Healthy meals include foods from a variety of food groups.
There are many food choices within each food group.
MyPlate provides a good template for meal planning.
SUPPLIES
•
•
•
•
•
•
Dairy Council food model picture cards 
MyPlate visual 
Food group pictures 
Laminated food group name cards 
MyPlate template 
Colored pencils or crayons
 Provided with lesson
For display using
document camera
ACTIVITY TASKS
See reverse.
SOURCE
Carolyn A. Lee, MS, RD
SA SUBMITTED BY
Family Meals Work Group
Activity Tasks for
My Perfect Plate (Grades K – 2)
1. Place ten food model cards at each table group, two from each of the following food groups:
vegetables, fruits, dairy, protein, and grains.
2. Tell students that you will be asking them to sort their foods by food group. Have students turn and
talk with table group members about what they think the five food groups are. After a few minutes,
invite students to share their thoughts.
3. Affirm correct responses. When all groups have been mentioned, show the visual depicting foods
from the various food groups as reinforcement.
4. Direct students to sort their cards into the five groups. Talk students through the sorting process and
as they sort display the appropriate food group on the document camera.
5. Have each table group report back to the class by calling out the food group and having students
hold up the two foods the group selected so all table groups can see.
6. Place the five laminated food group cards on the floor or some other area where there is some space.
Students now place the food model cards by the correct food group name card. This visual will help
in making thier "Perfect Plates".
7. Display the MyPlate icon on the document camera. Review the words. Explain that healthy meals
include foods from a variety of food groups because each group has special nutrients that are
important for our bodies to grow and be strong.
8. Distribute the MyPlate template. Refer students back to the MyPlate visual and ask them to turn and
talk about what they notice about the food groups. After one minute, have students share with the
class. (Answers may include: the different food groups are different sizes, some groups are the same
size, some are not, the different food groups are shown in different colors.)
9. Students now draw their favorite foods from each group on their MyPlate. Remind them to make sure
they draw foods in the correct section of the plate. They may use the visual display of food models
that have been created as a guide and for ideas.
10.When students are done, tell them that the reason the food groups are certain sizes on the plate is
because we need larger amounts of some foods than other foods for good health. For example, fruits
and vegetables should take up about half of the plate. Eating meals that include foods from a variety
of food groups helps us to stay healthy.
11.Invite students to walk around the room, looking at the different plates.
12.If time allows, students may share their "Perfect Plates" with the class.
This material was funded by USDA’s Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance
Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet.To
find out more, contact your local DSHS Community Service Office.
June 5, 2013
This institution is an equal opportunity provider and employer.
Grades K – 2
VEGETABLE
Source: wellness.byu.edu
Source: pacificallergyandwellness.com
GRAINS
DAIRY
Source: aipl.arsusda.gov
Source: suzmikus.pbworks.com
FRUIT
Source: chooseMyPlate.gov
Source: extension.oregonstate.edu
PROTEIN
FRUITS
VEGETABLES
PROTEIN
GRAINS
DAIRY