Level 3
MyPyramid
Lessons for Grades 5 and 6
Teamnutrition.usda.gov
United States Department of Agriculture
Food and Nutrition Service FNS-386
September 2005
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Dear Teacher,
The U.S Depar
tment of Agricu
to help you te
ach children in
The lessons feat
grades 5 and
s developed th
6 about MyPy
ese lessons
ramid.
ifically for elem
entary
MyPyramid
for Kids. The
lessons are de
integrate nutr
signed to
ition with scie
nce, math, lang
uage arts, an
Physical activi
d health.
ty is also emph
asized.
The lessons:
• Communicat
e nutrition conc
epts through ag
fun activities
e-appropriate,
• Contain ha
ndouts to be du
plicated
• May be taug
ht with minim
al preparation
• Include a lin
k with the scho
ol lunch progra
m
• Provide info
rmation to send
home to parent
Also included
s.
in the lessons
are: a MyPyra
mid for Kids
Tips for Famil
poster, 25
ies flyers to se
nd home to pa
rents, a CD RO
an interactive
M with
computer gam
e, and a CD RO
M with all th
materials and
e lesson
supplemental
materials for
educators. Your
will have fun
students
as they learn
to eat well an
d be physically
active.
students titled
Here is a snapshot
of what the three
lessons cover:
lture (USDA) ha
ure a graphic
developed spec
Topic Objective
Individual Student Activity
Group Activity
Lunchroom Link
Getting the
Most Nutrition
from Your Food
Students identify
the food groups
and nutrition
messages that
make up MyPyramid for Kids and
learn how to choose
healthier foods from
each food group.
Students record the
foods they eat for
an entire day and
categorize the foods
into food groups.
Students play
the MyPyramid
Blast-Off game.
Students categorize
lunchroom foods
according to the food
groups in MyPyramid
for Kids.
Eating Out and
Eating In —
Go Lean With
Protein
Students identify
foods in the meat
and beans group
and analyze meat
and bean choices
from fast food
restaurants.
Using the Where’s
the Fat? worksheet,
students practice
comparing the fat
content of foods in
the meat and
beans group.
Students determine
their own MyPyramid
Plan by visiting
MyPyramid.gov.
Students review the
lunch menu to find all
the foods from the
meat and beans group.
Students are asked to
create signs to help
promote lean protein
choices to other
students.
Get Your
Calcium-Rich
Foods
Students identify
foods in the milk
group and learn
their health and
nutrition benefits.
Students learn to
compare the
calcium and fat
content in foods
using food labels.
Using the What’s on
the Label? and What’s
the Score? handouts,
students practice
comparing the nutrient
content of foods in the
milk group.
Students participate
in a blind taste test
with four different
types of milk (fatfree, 1%, 2%, and
whole milk). Students
are asked to compare
the taste of each.
Students analyze the
food choices available
in the school vending
machines. The class is
asked to start a
campaign to add milk to
the choices available in
the vending machines.
Table of Contents
Lesson 1: Getting the Most Nutrition From Your Food
Lesson 2: Eating Out and Eating In –
Go Lean With Protein
Lesson 3: Get Your Calcium-Rich Foods
Reproducibles: Lesson
1
MyPyramid for Kids
Black-and-white handout
REP
ROD
UCI
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MyPy
rami
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set a
did toda
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Write
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s for Today
Food
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Lesson
1
Name
:
aim for
tomorro
w.
Tip
Grain
s
Goal
Based
On a
2400
Calori
8 ounce
e Patter
n
(1 ounce equivalents
bread, equivalent
is
1 cup
dry cereal,about 1 slice
rice, pasta,
or ½ cup
or cereal)
cooked
3 cups
Subgro
ups:
Dry Beans Dark Green,
and Peas,
Orange
, Starch
Other
y,
Veggie
s
2 cups
Make
at
grains least half your
whole
grains
Vegetable
s
List Each
Food
In Its
Choice
Food
Group
*
Try to
have vegeta
severa
bles
l subgro
ups each from
day
Fruits
Make
most choice
juice
s
fruit, not
Estima
te
Your Total
ounce
equiva
lents
Milk
MyPyramid Worksheet
cups
Choose
fat-fre
most often
e or lowfat
Meat
and
Beans
you do
cheese
Choose
poultry lean meat and
. Vary
more
your choice
fish,
nuts, and beans, peas, s—
seeds
Physical
Activity
How did
My food
3 cups
(1½ ounces
cups
milk)
6½ ounce
equiva
(1 ounce
lents
poultry equivalent
is
,
½ ounce or fish, 1 egg, 1 ounce meat,
nuts, or
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¼ cup
t butter,
dry beans)
At least
vigoro 30 minute
us activity s of moder
more
ate to
at a time. a day, 10
minute
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Build
more
into your physical
activity
daily
home
and work.routine at
today?
= 1 cup
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lents
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row is:
fit into
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any
mainly
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_____
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fat or
for tomor
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_____
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sugar— may be
_____
row is:
of these.
limit your
_____
_____
minute
_____
_____
s
_____
_____
_____
REP
_____
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_____
_____
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_____
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_____
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_____
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_____
_____
_____
_____
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_____
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_____
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_
goal for
My activi
ty goal
Name:
Where’s the
Popular Fast
Fat?
Foods
Food
Hamburger
Lesson
2
Total Fat (grams)
Quarter-pou
nd hamburger
Fried fish filet
sandwich
Crispy fried
chicken
Chicken nuggets
(10 pieces)
Beef soft taco
without cheese
Beef taco, regular
style, without
cheese
Bean burrito,
no cheese
Taco salad with
ground beef,
no cheese
9
18
18
23
24
8
7
8
39
1. How many
Where’s the Fat?
2. How many
3. Circle the
grams of fat
are in a quarter-
pound hamburg
grams of fat
are in a regular
food with less
OR
Beef soft taco
OR
Fried fish filet
OR
Hamburger
Bean burrito
Crispy fried
4. List three
chicken
ways you can
make lowfat
1. __________
__________
er?
hamburger?
________________
_
________________
________
fat:
Taco salad
sandwich
choices when
you’re eating
____________________
out.
____________________
2. __________
__________
____________________
____________________
_____________
____________________
3. __________
__________
____________________
____________________
_____________
____________________
____________________
_____________
REPROD
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Lesson 1:
Getting the Most Nutrition From Your Food
Lesson Highlights
Objective
Students will:
• Review the content of
MyPyramid for Kids,
identifying food groups and
important nutrition messages
relating to each food group.
• Chart the foods they
eat during 1 day and
place each food into the
appropriate food group.
• Explore the concept of
choosing the healthier
foods from each group
and discuss examples
from all the food groups.
Curriculum Connections:
Math, Science, Language arts
Student Skills Developed:
• Analysis and recordkeeping
• Understanding and
interpreting visual data
• Understanding
scientific inquiry
Materials:
• MyPyramid for Kids
classroom poster
• MyPyramid for Kids black and-white handout for
each student
• MyPyramid Worksheet for
each student
• Access to the MyPyramid.gov
Web site during class, in the
computer lab, or at home
Getting Started:
Hang the MyPyramid for Kids poster (full-text side) where
everyone can see it. Pass out the black-and-white MyPyramid
for Kids handout to each student. Review the food groups and messages
with your students. Have students follow along and write the name
of the food groups on the handout.
Here are some points to discuss with your students:
• Make half your grains whole. Whole grains are higher in fiber
and some nutrients than other grains. Look for whole wheat or other
whole grains on the ingredient label of bread bags and cereal boxes.
It should be the first thing listed. Ask your students whether they can
name other grains (oats, rye, corn). Most grains are ground into flour,
then made into grain foods like cereals, bread, and tortillas. Popcorn
is a whole grain too.
• Vary your veggies. Most people do not eat enough vegetables,
especially dark green and orange vegetables. Ask students if they
can name dark green and orange vegetables (broccoli, collard greens,
dark green leafy lettuce, kale, romaine lettuce, spinach, butternut
squash, carrots, pumpkin, and sweet potatoes). Vegetables have
vitamins and minerals that are important for a healthy body.
• Focus on fruits. Variety is important. Tell students they should try to
eat different colors of fruit such as oranges, cantaloupes, strawberries,
grapes, and blueberries. Juice drinks should be 100% juice.
• Get your calcium-rich foods. Milk and milk products are sources of
calcium. Tell students that they are at an age when calcium is most
important because their bones are growing quickly. Ask them to name
other milk products (cheese, yogurt, ice cream). Check the labels for
fat content. (Students may be interested to learn that there is calcium
in dark green leafy vegetables, but it takes a lot to equal the calcium
in a glass of milk.)
• Go lean with protein. Protein is needed for growth; however, many
Americans eat too much protein. Extra calories of any kind get turned
into fat. (Students will learn more about protein in Lesson 2.)
• Physical activity. MyPyramid for Kids focuses on physical
activity. Ask students whether they get 60 or more minutes
of physical activity per day. Do they think most kids do? Why or
why not?
• Point out that MyPyramid for Kids gives the amounts to eat in
ounces and cups – ounces for the grain and meat and beans
groups and vegetables, fruit, and milk are given in cups.
Note: ounce equivalents for grains can also be measured in cups,
e.g., 1 cup ready-to-eat cereal or ½ cup cooked cereal, and ounce
equivalents for meats and beans can also be measured in tablespoons,
e.g., peanut butter.
Getting the most nutrition from your food:
• Ask your students if they know why the food group stripes are wider
at the bottom of MyPyramid for Kids. Explain that every food group
has foods that you should eat more often than others; these are at the
bottom of MyPyramid for Kids. The wider stripes at the bottom remind
you to eat more of these healthier foods.
• Explain that the foods at the bottom of MyPyramid for Kids provide
vitamins and minerals without a lot of solid fat or added sugar.
Examples include: a slice of whole-wheat bread, a piece of fruit,
steamed vegetables, fat-free milk, or a baked chicken breast. Tell your
students that they should choose these foods most often because it
is important to get the nutrients the body needs without eating too
much solid fat or added sugar.
• Foods with higher amounts of solid fat and added sugar are in
the narrower top area of MyPyramid for Kids. Tell students that
occasionally everyone can enjoy these foods (for example, cake,
candy, sweetened drinks, chips, and fried foods). But, eating too
many of the foods from the top of MyPyramid for Kids could lead
to weight gain.
• Every food group has foods that fall into the bottom and the top of
MyPyramid for Kids. Here are some examples. Recreate the main text
of the chart below on the board and discuss why the foods have been
placed in each category. (The explanations in italics are points you
might make.)
MyPyramid for Kids Food Group Stripes
Food Groups
Wider Area Narrower Area
Grains
Whole-wheat bread
Doughnut
Explanation: Whole-wheat bread is a whole grain food with little fat. But doughnuts are fried and have lots of fat and added sugar.
Vegetables
Baked sweet potato
Explanation: Baked sweet potato is an orange
vegetable full of vitamins and minerals and it
doesn’t need butter or sugar to taste good! The
French fries are also potatoes, but they are fried and have a lot of fat.
Fruits
Peach
Explanation: Fresh peaches are in their most
natural form and have a lot of vitamins and
minerals. A slice of peach pie has less than one peach and has a lot of added sugar and fat.
Milk
Lowfat frozen yogurt
Explanation: Both lowfat frozen yogurt and ice cream are desserts made from milk. The lowfat
frozen yogurt is usually made from fat-free milk,
while the ice cream is often made with cream,
which is higher in fat.
Meat and Beans
Baked fish
Explanation: Fish has lots of protein. The amount
of fat depends on the way it has been cooked.
Fried fish is much higher in fat than baked fish.
French fries
Peach pie
Ice cream
Fried fish
• Ask your students if they can think of other foods in each food
group that belong on the top and bottom of MyPyramid for Kids.
Have them write in their ideas on the MyPyramid for Kids blackand-white handout.
Activity: MyPyramid Worksheet
Pass out the MyPyramid for Kids Worksheet to students. Ask students to
fill out the worksheet by listing all the foods (and the amounts) they ate
yesterday for breakfast, lunch, dinner, and snacks. After students have
completed this task, have students categorize the foods they ate yesterday
into food groups. (You may need to help students with combination foods.
For example, a slice of pizza would fit into several food groups such as
grains, vegetables, milk, and meat and beans.) Next, have them list their
physical activity and time spent on each activity. Then have the students
rate how they did yesterday and set goals for tomorrow.
Group Activity: Play the MyPyramid Blast-Off Game
As a follow-up to the lesson, have students play the MyPyramid
Blast-Off Game on the enclosed CD ROM or at teamnutrition.usda.gov or
MyPyramid.gov educators’ page. In this game, students see if they can
make the MyPyramid rocket fly. To do this they need to fill the rocket with
the right “fuel”— a day’s worth of smart food choices and physical activity.
They will use the knowledge learned from this lesson to help them make
the best choices. After students have played the game, ask what they
have learned.
Lunchroom
Link:
Have students analyze
1 week of lunchroom menus,
identifying which foods
come from each of the food
groups and if the foods
fit on the top or bottom
of MyPyramid for Kids.
Lesson 2:
Eating Out and Eating In –
Go Lean With Protein
Lesson Highlights
Getting Started:
Objectives
• Ask several students to share what they ate for dinner yesterday.
Let several students respond. Point out that many students started
by naming a food that is a member of the meat and beans group
– chicken, hamburger, fish.
Students will:
• Identify foods in the
meat and beans group.
• Analyze food choices
from fast food restaurants,
choosing lower fat
alternatives.
Curriculum Connections:
Math, Language arts, Health
Student Skills Developed:
• Using viewing skills and
strategies to understand and
interpret visual media
• Reading and interpreting
data from charts
• Recording data
Materials:
• Where’s the Fat?
worksheet for
each student
• Computers with
Internet access
• Tell students that these are foods that contain protein. Challenge
students to list as many foods as they can from this food group.
• Did students list the plant foods that are part of this group – dry peas
and beans? (black beans, chickpeas, falafel, kidney beans, lentils,
lima beans, navy beans, pinto beans, soy beans, split peas, tofu,
white beans) Nuts and seeds? (almonds, cashews, hazelnuts, mixed
nuts, pecans, pistachios, pumpkin seeds, sesame seeds, sunflower
seeds, walnuts) Peanuts and peanut butter? Point out that these foods
are staples in many cultures.
• Tell students that all these foods include protein. Scientists sometimes
call protein the building block for bones, muscles, cartilage, skin,
and blood.
• Point out that most people get enough of these foods. One of the
challenges is in choosing foods from this group that are lower in fat.
Activity: Where’s the Fat?
• Hand out the Where’s the Fat? worksheet. Tell students that it
includes information about fat found in many meat and bean foods.
Point out that while they probably don’t decide what their family is
going to eat for dinner, students may select what they eat when their
family eats out. Some of their favorite meat and bean foods may be
very high in fat.
• Tell students that nearly all chain restaurants have nutrition
information available. They can ask for information before they
make their choice.
• Have students answer the questions at the bottom of the worksheet.
Working in groups, have them list at least three ways they can make
lowfat choices.
Group Activity: MyPyramid Plan
Have students visit MyPyramid.gov. Using the instructions on the site,
have students determine their own MyPyramid Plan, entering their
individual age, sex, and activity level. Then have them print out their
own MyPyramid worksheet.
Extension Activity:
Many chain restaurants provide nutrition information for all the foods
on their menus. This information is usually available online or at the
restaurants. Have students collect this information from the chain
restaurants where they eat.
Divide students into groups. Each group will have nutrition information
from one restaurant. Have each group prepare a short presentation to the
class on smart choices from that restaurant’s menu.
Lunchroom
Link:
Have students review
the lunch menu. Find all
the protein choices, including
proteins from plant foods.
Encourage them to make
signs that highlight the
lean protein choices to
advertise to other students.
Lesson 3:
Get Your Calcium-Rich Foods
Lesson Highlights
Activity: What’s on the Label?
Objectives
Make the following points about the health benefits of
calcium-rich foods:
• Diets that are rich in lowfat and fat-free milk and milk products help
build and maintain bone mass.
Students will:
• Identify foods in
the milk group.
• Identify the health and
nutrition benefits from
eating foods rich in
calcium.
• Analyze food labels to
determine which foods
contain the most calcium.
• Compare food labels to
determine which calciumrich foods are lowest in fat.
Curriculum Connections:
Math, Health, Science
Student Skills Developed:
• Reading charts
• Thinking skills –
making comparisons
• Math computation
Materials:
• What’s on the Label?
handout for each student
• What’s the Score? worksheet
for each student
• Samples of fat-free, 1%, 2%,
and whole milk
• Four plastic glasses (for each student
trying the taste test)
• Marker
• Students their age especially need to drink milk, because this is when
their bone mass is being built.
Now pass out What’s on the Label? handout. Tell students that food
labels give them important information about the nutritional value of the
food. Discuss the following information with the students:
• Ask students to look for the words “Serving Size” on the labels. In the
case of milk, the serving size is 8 fluid ounces – 1 cup.
• Next, have students find first the number of calories in a single
serving of the food. Each of the first four labels is for an 8 fluid
ounce glass of milk; yet they have a very different number of
calories per serving. Why? Because of the fat and sugar content.
Look at the calorie content for 1% chocolate milk. It is higher than
the calorie content for whole milk. The extra calories come from
sugar and chocolate.
• At the bottom of the food label, students will find some numbers
followed 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 What’s the Score? worksheet. Have students complete
the chart at the top of the page, filling in numbers from the four nutrition
labels for milk. Later, check students’ answers.
Next, have students use What’s on the Label? to help them complete the
questions on What’s the Score? Check student answers and discuss.
Group Activity: Taste Test
Bring in samples of fat-free, 1%, 2%, and whole milk. With a marker,
label four plastic glasses A, B, C, and D. Without showing students what
you are doing, pour a small amount of the four types of milk into the
glasses. (Prepare one set of glasses for each student participant.)
Now have a student come up to taste each of the four milks. Describe
the tastes. Rate each. Repeat with other students trying the taste test.
Later, have students talk about how they can reduce the fat they consume
by switching the milk they drink. If they usually drink whole milk,
they should switch gradually to 2% milk, then to 1% milk, and finally
to fat-free milk.
Lunchroom
Link:
Does your school have
vending machines? Do they
offer milk for sale? If not,
perhaps your class could
start a campaign to add
fat-free or lowfat milk to the
choices available in your
school vending machines.
Reproducibles
Lesson
1
MyPyramid for Kids
Black-and-white handout
REP
ROD
UCI
BLE
MyPy
rami
Check
how you
d Wor
ksheet
set a
did toda
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Write
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Food
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Group
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Lesson
1
Name
:
aim for
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Make
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whole
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Vegetable
Based
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Subgro
ups:
Dry Beans Dark Green,
and Peas,
Orange
, Starch
Other
y,
Veggie
s
2 cups
List Each
Food
In Its
Choice
Food
Group
*
Try to
have vegeta
severa
bles
l subgro
ups each from
day
Fruits
Make
most choice
juice
s
fruit, not
lents
cups
Choose
fat-fre
most often
e or lowfat
Meat
and
Beans
MyPyramid Worksheet
Physical
Activity
How did
My food
3 cups
(1½ ounces
Choose
poultry lean meat and
. Vary
more
your choice
fish,
nuts, and beans, peas, s—
seeds
= 1 cup
cups
milk)
equiva
lents
poultry equivalent
is
,
½ ounce or fish, 1 egg, 1 ounce meat,
nuts, or
1 T. peanu
¼ cup
t butter,
dry beans)
Build
more
into your physical
activity
daily
home
and work.routine at
you do
cheese
6½ ounce
(1 ounce
cups
At least
vigoro 30 minute
s
us
today?
of moder
activity
ounce
more
ate to
at a time. a day, 10
Great
equiva
minute
*Some
lents
s or
foods
tomor
So-So
don’t
group.
row is:
fit into
These
_____
any
mainly
“extras
Not so
_____
”
fat or
for tomor
Great
_____
intake
sugar— may be
_____
row is:
of these.
limit your
_____
_____
minute
_____
_____
s
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
_____
___
_____
_____
_____
_____
_
goal for
My activi
ty goal
REP
ROD
UCI
BLE
Name:
Where’s the
Popular Fast
Fat?
Foods
Food
Hamburger
Total Fat (grams)
Quarter-pou
nd hamburger
Lesson
2
9
Fried fish filet
sandwich
Crispy fried
chicken
Chicken nuggets
(10 pieces)
Beef soft taco
without cheese
Beef taco, regular
style, without
cheese
Bean burrito,
no cheese
Taco salad with
ground beef,
no cheese
18
18
23
24
8
7
8
39
1. How many
grams of fat
2. How many
Where’s the Fat?
3. Circle the
grams of fat
are in a quarter-
pound hamburg
are in a regular
food with less
Taco salad
OR
Bean burrito
Crispy fried
4. List three
chicken
ways you can
1. __________
__________
er?
hamburger?
________________
_
________________
________
fat:
Beef soft taco
OR
Fried fish filet
OR
Hamburger
make lowfat
sandwich
choices when
you’re eating
____________________
____________________
2. __________
__________
out.
____________________
____________________
_____________
____________________
3. __________
__________
____________________
____________________
_____________
____________________
____________________
_____________
REPROD
UCIBLE
Name:
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What’s
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Milk
R eproducibleteamnutrition
EPRODUCIBLE
. usda . gov
Name:
So-So At least 60 minutes of moderate to
vigorous activity a day or most days.
Not So Great
Build more physical activity
into your daily routine at
home and school.
5 ounce equivalents
(1 ounce equivalent is 1 ounce meat,
chicken or turkey, or fish, 1 egg, 1 T. peanut
butter, ½ ounce nuts, or ¼ cup dry beans)
3 cups
(1 cup yogurt or 1½ ounces cheese = 1 cup
milk)
1½ cups
2½ cups
(Choose from dark green, orange, starchy,
dry beans and peas, or other veggies).
6 ounce equivalents
(1 ounce equivalent is about 1 slice bread,
1 cup dry cereal, or ½ cup cooked rice,
pasta, or cereal)
(Based On a 1800 Calorie Pattern)
Goal
R eproducibleteamnutrition . usda . gov
My activity goal for tomorrow is: ________________________________________________________________
My food goal for tomorrow is: ___________________________________________________________________
Great Physical
Activity
Choose lean meat and
chicken or turkey. Vary your
choices—more fish, beans,
peas, nuts, and seeds.
Meat and
Beans
Make most choices fruit,
not juice.
Fruits
Choose fat-free or lowfat
most often.
Color your plate with
all kinds of great tasting
veggies.
Vegetables
Milk
Make at least half your grains
whole grains.
Tip
Grains
Food and
Activity
How did you do yesterday? Physical activity:
Dinner:
Snack:
Lunch:
Breakfast:
Write In Your
Choices From Yesterday
Check how you did yesterday and set a goal to aim for tomorrow
MyPyramid Worksheet
* Some foods don’t fit into any
group. These “extras” may be
mainly fat or sugar—limit your
intake of these.
List Each Food Choice
In Its Food Group*
minutes
ounce
equivalents
cups
cups
cups
ounce
equivalents
Estimate
Your Total
Name:
Where’s the Fat?
Popular Fast Foods
Food
Total Fat (grams)
Hamburger
9
Quarter-pound hamburger
18
Fried fish filet sandwich
18
Crispy fried chicken
23
Chicken nuggets (10 pieces)
24
Beef soft taco without cheese
8
Beef taco, regular style, without cheese
7
Bean burrito, no cheese
8
Taco salad with ground beef, 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 Beef soft taco
Bean burrito OR Fried fish filet sandwich
Crispy fried chicken OR Hamburger
4. List three ways you can make lowfat choices when you’re eating out.
1._ _____________________________________________________________________________________________
2.______________________________________________________________________________________________
3.______________________________________________________________________________________________
R eproducibleteamnutrition . usda . gov
Name:
Where’s the Fat? Answer Key
Popular Fast Foods
Food
Total Fat (grams)
Hamburger
9
Quarter-pound hamburger
18
Fried fish filet sandwich
18
Crispy fried chicken
23
Chicken nuggets (10 pieces)
24
Beef soft taco without cheese
8
Beef taco, regular style, without cheese
7
Bean burrito, no cheese
8
Taco salad with ground beef, 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?
Answer: 18 grams
Answer: 9 grams
3. Circle the food with less fat:
Taco salad OR Beef soft taco
Bean burrito OR Fried fish filet sandwich
Crispy fried chicken OR Hamburger
4. List three ways you can make lowfat choices when you’re 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.
R eproducibleteamnutrition . usda . gov
Name:
What’s on the Label?
Milk
fat-free
Milk 1%,
chocolate
Milk 2%
Milk
whole
Nutrition Facts
Nutrition Facts
Nutrition Facts
Nutrition Facts
Serving Size 8 fl oz (245g)
Servings Per Container 8
Amount Per Serving
Serving Size 8 fl oz (245g)
Servings Per Container 8
Amount Per Serving
Calories 90
Calories from Fat 0
Amount Per Serving
Calories 170
Calories from Fat 20
%Daily Value*
Total Fat
0%
0g
Saturated Fat
Trans Fat
0g
0g
Cholesterol
< 5mg
Sodium 130mg
Total Carbohydrate
12g
Total Fat
4%
2.5g
Saturated Fat
0%
Trans Fat
0%
Cholesterol
1.5g
0g
5mg
5%
Sodium 190mg
4%
Total Carbohydrate
Sugars 12g
Protein
•
Vitamin C 4%
Calcium 30%
•
Iron 0%
* Percent Daily Values are based on a 2,000
calorie diet.
8%
5g
Trans Fat
2%
Cholesterol
Sugars 27g
Vitamin A 10%
Total Fat
Saturated Fat
5%
15 %
3g
0g
20mg
Sodium 125mg
Total Carbohydrate
13g
•
Vitamin C 6%
Calcium 30%
•
Iron 4%
* Percent Daily Values are based on a 2,000
calorie diet.
12 %
8g
5g
25 %
35mg
11 %
Saturated Fat
Trans Fat
7%
Cholesterol
0%
0g
5%
Sodium 125mg
4%
Total Carbohydrate
Sugars 12g
Vitamin A 10%
Calories from Fat 70
%Daily Value*
Total Fat
0%
0%
Dietary Fiber 0g
Protein
8g
Calories 150
%Daily Value*
8%
10 %
Serving Size 8 fl oz (245g)
Servings Per Container 8
Amount Per Serving
Calories from Fat 45
0%
8%
29g
Dietary Fiber 1g
Protein
8g
Calories 130
%Daily Value*
0%
0%
Dietary Fiber 0g
Serving Size 8 fl oz (245g)
Servings Per Container 8
5%
12g
4%
0%
Dietary Fiber 0g
Sugars 12g
Protein
8g
Vitamin A 10%
•
Vitamin C 4%
Calcium 30%
•
Iron 0%
* Percent Daily Values are based on a 2,000
calorie diet.
8g
Vitamin A 6%
•
Vitamin C 4%
Calcium 30%
•
Iron 0%
* Percent Daily Values are based on a 2,000
calorie diet.
Vanilla
ice cream
American
cheese
Fruit-flavored
yogurt
Cottage
cheese
Nutrition Facts
Nutrition Facts
Nutrition Facts
Nutrition Facts
Serving Size 1/2 cup (65g)
Servings Per Container 14
Amount Per Serving
Calories 140
Serving Size 1 slice (19g)
Servings Per Container 24
Amount Per Serving
Calories from Fat 70
Calories 60
Amount Per Serving
Calories from Fat 40
%Daily Value*
Total Fat
11 %
7g
Saturated Fat
Trans Fat
23 %
4.5g
0g
Cholesterol
20mg
Sodium 40mg
Total Carbohydrate
15g
Total Fat
7%
4.5g
Saturated Fat
13 %
2.5g
Trans Fat
6%
Cholesterol
2%
Sodium 250mg
5%
Total Carbohydrate
Sugars 15g
Protein
0g
15mg
1g
•
Vitamin C 0%
Calcium 10%
•
Iron 0%
* Percent Daily Values are based on a 2,000
calorie diet.
Amount Per Serving
Calories from Fat 15
Saturated Fat
Cholesterol
0%
2%
1.5g
5%
Sugars 1g
Vitamin A 4%
Total Fat
Trans Fat
0%
1g
0g
10mg
Sodium 125mg
Total Carbohydrate
33g
•
Vitamin C 0%
Calcium 20%
•
Iron 0%
* Percent Daily Values are based on a 2,000
calorie diet.
Calories from Fat 20
%Daily Value*
Total Fat
Saturated Fat
Trans Fat
3%
Cholesterol
5%
Sodium 410mg
11 %
4%
2.5g
0%
Sugars 30g
Vitamin A 4%
Calories 90
5%
0%
Dietary Fiber 0g
Protein
3g
Serving Size 1/2 cup (119g)
Servings Per Container 4
%Daily Value*
0%
10 %
Dietary Fiber 0g
Protein
3g
Calories 170
%Daily Value*
0%
0%
Dietary Fiber 0g
Serving Size 6 ounces (170g)
Servings Per Container 1
8%
1.5g
0%
0g
5%
15mg
17 %
Total Carbohydrate
6g
2%
0%
Dietary Fiber 0g
Sugars 5g
Protein
6g
Vitamin A 0%
•
Vitamin C 0%
Calcium 20%
•
Iron 0%
* Percent Daily Values are based on a 2,000
calorie diet.
R eproducibleteamnutrition . usda . gov
11g
Vitamin A 4%
•
Vitamin C 0%
Calcium 8%
•
Iron 0%
* Percent Daily Values are based on a 2,000
calorie diet.
Name:
What’s the Score?
Here is a way to compare foods to see which foods are the best choices for you.
Answer the questions below for these four foods, using What’s on the Label?
Fat-free
milk
1% chocolate
milk
2%
milk
Whole
milk
1. What is the serving size for this item?
2. Is the serving size realistic? (Is this how
much you would normally eat/drink?)
3. How many total calories in one serving?
4. How many total grams of fat in one
serving?
5. What percent of calcium in one
serving?
Based on this information, which type of milk offers the most calcium
with the lowest fat?
__________________________________________________________________________________________________
Now look at all the labels on the page. Answer these questions:
1. If Manuel drinks 8 fluid ounces of 1% chocolate milk and eats 6 ounces of fruit-flavored yogurt,
how much calcium has he had?_____________________________________________________________________
How many grams of fat?___________________________________________________________________________
2. Which food item on the sheet has the least calcium with the highest amount of fat?
________________________________________________________________________________________________
3. Which food item on the sheet has the most calcium with the lowest amount of fat?
________________________________________________________________________________________________
R eproducibleteamnutrition . usda . gov
Name:
What’s the Score? Answer Key
Here is a way to compare foods to see which foods are the best choices for you.
Answer the questions below for these four foods, using What’s on the Label?
Fat-free
milk
1% chocolate
milk
2%
milk
Whole
milk
1 cup (8 fl oz)
1 cup (8 fl oz)
1 cup (8 fl oz)
1 cup (8 fl oz)
3. How many calories in one serving?
90
170
130
150
4. How many total grams of fat in one
serving?
0
2.5
5
8
5. What percentage of calcium in one
serving?
30% DV
30% DV
30% DV
30% DV
1. What is the serving size for this item?
2. Is the serving size realistic? (Is this how
much you would normally eat/drink?)
Based on this information, which type of milk offers the most calcium
with the lowest fat?
Answer: Fat-free
Now look at all the labels on the page. Answer these questions:
1. If Manuel drinks 8 fluid ounces of 1% chocolate milk and eats 6 ounces of fruit-flavored yogurt,
how much calcium has he had? Answer: 50% DV
How many grams of fat? Answer: 4 grams
2. Which food item on the sheet has the least calcium with the highest amount of fat?
Answer: Vanilla ice cream
3. Which food item on the sheet has the most calcium with the lowest amount of fat?
Answer: Fat-free milk
R eproducibleteamnutrition . usda . gov