MyPyramidFood Guidance System: MyPyramid Food Guidance System Joan Sather & Natalie Sehi NU Skills – May 31, 2005


Overview of Presentation: Overview of Presentation NEP Perspective NEP Goals for FY2006 MyPyramid Food Guidance System Graphic Food Groups & Key Messages Challenges Teaching Resources Updating Materials Q & A’s


Overview of Presentation: Overview of Presentation NEP Perspective NEP Goals for FY2006 MyPyramid Food Guidance System Graphic Food Groups & Key Messages Challenges Teaching Resources Updating Materials Q & A’s


NEP PerspectiveNEP Goals for FY2006: NEP Perspective NEP Goals for FY2006 Specific Dietary Quality Goals ↑ VEGETABLE intake by ¼ cup/day ↑ FRUIT intake by ¼ cup/day ↑ DAIRY intake by 1 cup/day EVALUATE BASED ON PRE/POST 24 HOUR FOOD RECALLS


NEP PerspectiveMore NEP Goals for FY2006: NEP Perspective More NEP Goals for FY2006 Clients will… Plan meals ahead of time Compare prices before buying food Not run out of food before the end of the month Shop with a grocery list Not let meat or dairy foods sit out for 2+ hours Not thaw frozen foods at room temperature Think about healthy food choices when feeding their family Use less salt food when preparing foods Use the Nutrition Facts on food labels to make food choices Feed children breakfast EVALUATE BASED ON PRE/POST BEHAVIOR CHECKLISTS


NEP PerspectiveMore NEP Goals (cont.): NEP Perspective More NEP Goals (cont.) Clients will… Wash their hands before preparing food Use community food resources less often Drink less pop Use a written spending plan or budget Be more physically active EVALUATE BASED ON PRE/POST BEHAVIOR CHECKLISTS


NEP PerspectiveKey Point: NEP Perspective Key Point Success of NEP is measured by… Number of clients we reach (quantity) Number or % of clients who make a positive change toward reaching goals written in our state plan (quality) Our time/effort needs to focus on achieving our established goals.


NEP PerspectiveBeyond the Scope of NEP: NEP Perspective Beyond the Scope of NEP Providing specific calorie intakes for individuals Providing detailed weight loss advice Rationale: Medical Nutrition Therapy FSNE Guidance Ideas… WIC – refer to RD Keep a list of resources in your community


QUIZ TIME: QUIZ TIME For the next fiscal year, we want to specifically increase client’s consumption of what food groups: A. Fruits, Dairy, Grains B. Dairy, Meat & Beans, Vegetables C. Vegetables, Dairy, Fruit D. Grains, Vegetables, Fruit


Overview of Presentation: Overview of Presentation NEP Perspective NEP Goals for FY2006 MyPyramid Food Guidance System Graphic Food Groups & Key Messages Challenges Teaching Resources Updating Materials Q & A’s


MyPyramid GraphicMajor Themes: Activity Moderation Proportionality Variety Gradual Improvement Personalization MyPyramid Graphic Major Themes


MyPyramid Graphic For NEP…: MyPyramid Graphic For NEP… Use 2,000 calorie MyPyramid as standard teaching tool Rationale: Nutrition Facts on label and printed materials based on 2,000 calorie MyPyramid Most applicable to our clients as a group May add “different people may need more or less calories based on their age, gender, and activity level” but… We will NOT provide “calorie prescriptions”


MyPyramid GraphicSpecific Components: Grains Vegetables Fruits Milk Meat & Beans Oils Physical Activity MyPyramid Graphic Specific Components


MyPyramid - Grains: MyPyramid - Grains


What’s in the Grain Group?: What’s in the Grain Group?


What’s in the  Grain Group?: What’s in the Grain Group? List of foods “View Grains Food Gallery” Example:


How much is needed?: How much is needed? Chart with list of amounts recommended by age and gender We will not need to use 2,000 calorie reference diet 6 ounces – at least half (3 ounces) from whole grains


What counts asan ounce?: What counts as an ounce? In general… 1 ounce of grains = 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, cooked pasta, or cooked cereal Helpful chart…


Slide19: Chart shows both 1 ounce equivalents & Common portions with ounce equivalents *WG = whole grains; RG = refined grains; shown when products are available both in whole grain and refined grain forms.


On Your Own Review…: On Your Own Review… Health benefits & nutrients 2 sections assume high knowledge of health terminology, i.e. “oxidation” and “diverticulosis” Good resource for staff who can make the information accessible to our clients Ex: Fiber – Coronary Heart Disease Tips to help you eat whole grains List of useful tips and suggestions


GRAIN Group Key Message: GRAIN Group Key Message Intake of WHOLE grains Ability to identify WHOLE grains Knowledge of what “1 ounce” of grains means in terms of real food NEP Recommendation for GRAINS: Recommend 6 ounces per day of grains and at least half should be WHOLE grains. You may need more or less depending on your age, gender, and activity level.


MyPyramid - Vegetables: MyPyramid - Vegetables


What’s in the  Vegetable Group?: What’s in the Vegetable Group? Any vegetable Raw or cooked Fresh, frozen, canned, or dried/dehydrated Whole, cut-up, or mashed 100% vegetable juice


What’s in the  Vegetable Group?: What’s in the Vegetable Group? 5 sub-categories Dark green vegetables Orange vegetables Dry beans and peas Starchy vegetables Other vegetables Web site provides detailed lists for each category & “View Vegetables Food Gallery”


How much is needed?: How much is needed? 2 ½ cups per day 2,000 calorie diet


What counts as a cup?: What counts as a cup? In general… 1 cup of vegetable group = 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens


On Your Own Review…: On Your Own Review… Health benefits & nutrients Stroke Cardiovascular disease Cancer Aid in reducing calorie intake Type 2 diabetes Kidney stones Reduce bone loss


On Your Own (cont.)…: On Your Own (cont.)… Health benefits & nutrients (cont.) Good source of potassium: Sweet potatoes, white potatoes, white beans, tomato products, beet greens, soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split peas Tips to help you eat vegetables Worth reviewing


VEGETABLE Group Key Message: VEGETABLE Group Key Message Challenges… Vegetables are not “convenient” Increase preparation skills Taste different types of vegetables – provide recipes Fewer dishes make up a meal – often side dish is dropped Incorporate vegetables into main dish Plate method – ½ vegetables NEP Recommendation for VEGETABLES: Eat 2 ½ cups of vegetables each day. Increase variety. Source: http://www.5aday.com/html/research/consumptionstats.php


MyPyramid - Fruits: MyPyramid - Fruits


What foods are in the Fruit Group?: What foods are in the Fruit Group? Any fruit or 100% fruit juice Fresh, canned, frozen, or dried Whole, cut-up, or pureed “View Fruits Food Gallery”


How much is needed?: How much is needed? 2 cups per day 2,000 calorie diet More/less based on individual’s calorie needs Easier than some may think… Ex: banana & small apple


What counts as a cup?: What counts as a cup? In general… 1 cup from the fruit group = 1 cup of fruit, 1 cup of 100% fruit juice or ½ cup of dried fruit Change from old “6 oz. serving” for juice Whole fruit is preferred


On Your Own Review…: On Your Own Review… Health benefits and nutrients Very similar to vegetables Good sources of potassium: Bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice Tips to help you eat fruits Likely to be review but still good


FRUIT Group Key Message: FRUIT Group Key Message Challenges… Spoilage Meal planning skills Cost Economic Research Service 1999 data fruits and vegetables Cost per serving (excluded waste) NEP Recommendation for FRUIT: Enjoy 2 cups of fruit each day. Source: http://www.5aday.com/html/research/consumptionstats.php


Slide36: http://www.ers.usda.gov/publications/aib790/aib790d.pdf


Slide37: http://www.ers.usda.gov/publications/aib790/aib790d.pdf


Research Conclusions: Research Conclusions What’s cheapest? 63% fruits cheapest in fresh form 57% veggies cheapest in fresh form Putting it in perspective 86% of veggies and 78% of fruit included in research cost less than $0.50/serving …cheaper than a candy bar


Question from Staff: Question from Staff Are there specific nutrients we should emphasize from fruits and vegetables? Before, often fiber, Vit. A, Vit. C Now…? Potassium too?


MyPyramid - Milk: MyPyramid - Milk


What’s in the Milk Group?: What’s in the Milk Group? All fluid milk products Many foods made from milk Foods made from milk that retain their calcium content (yogurt & cheese) but NOT those with little to no calcium (cream cheese, cream, and butter) Most milk group choices should be fat-free or low-fat Otherwise add discretionary calories


How much is needed?: How much is needed? 2 cups for children 2-8 years 3 cups for individuals > 8 years of age Unique about milk group Recommended amount does NOT change as calorie needs change


What counts as a cup?: What counts as a cup? In general… 1 cup from the milk group = 1 cup milk, 1 cup yogurt, 1 ½ oz. natural cheese or 2 oz. processed cheese Milk Group “What counts as a cup” chart is helpful…


On Your Own Review…: On Your Own Review… Health benefits and nutrients Includes why it’s important to choose low or non-fat versions Tips for making wise choices Bottom of page provides advice for those who do not consume milk products


MILK Group Key Message: MILK Group Key Message ALL adults – men and women, young and old – need 3 cups Calcium, Vitamin D, Potassium, Protein Bone mass, healthy blood pressure, etc. NEP Recommendation for MILK: Children 2-8 years old need 2 cups each day. Adults and children over the age of 8 should consume 3 cups from the Milk Group each day.


MyPyramid – Meat & Beans: MyPyramid – Meat & Beans


What’s in the Meat & Beans Group? : What’s in the Meat & Beans Group? Abbreviated to “Meat & Beans Group” from “meat, poultry, fish, dry beans, eggs, and nuts group” Most meat and poultry choices should be lean or low-fat Fish, nuts, and seeds contain healthy oils, so choose these foods frequently instead of meat or poultry


How much is needed? : How much is needed? 5 ½ oz. of meat & beans per day Most Americans eat enough food from this group, but need to make leaner and more varied selections of these foods


What counts as an ounce? : What counts as an ounce? In general… 1 ounce meat/meat equivalent = 1 ounce of meat, poultry or fish, ¼ cup cooked dry beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds


Nutrition and health implications : Nutrition and health implications Recommend reading this section Importance of selecting lean or low-fat choices from the Meat and Beans group Importance of including fish, nuts, and seeds


On Your Own Review…: On Your Own Review… Tips for making wise choices Good information Worth reviewing in greater detail Vegetarian choices For beans – count as either part of the vegetable group OR meat & beans group ½ cup beans = ½ cup vegetables ¼ cup beans = 1 oz. of meat


MEAT & BEANS Group Key Message: MEAT & BEANS Group Key Message Challenges… Encouraging lean and lower fat options Explaining the “1 oz. meat equivalents” Promoting portion control to fit in the other food groups (fruit, vegetables, milk) NEP Recommendation for MEAT & BEANS: Consume 5 ½ oz. of meat & beans a day.


QUIZ TIME: QUIZ TIME NEP will be using… A. Personalized MyPyramids for each client B. MyPyramid based on 2,000 calorie diet C. No pyramid at all D. MyPyramid based on 1,800 calorie diet


MyPyramid – Oils: MyPyramid – Oils


Oils: Oils Helpful information on types of oils Many people consume enough fat in foods Discretionary calories & counting teaspoons of fat in different foods (i.e. peanut butter) is difficult concept – beyond scope of NEP lessons


Oils Key Message: Oils Key Message NEP Recommendation for OILS: Select liquid oils or soft margarines. Limit solid fats. Understand basic concepts Saturated Fat = solid fat Trans Fat =hydrogenated fat Unsaturated Fat = liquid/plant based MUFA’s, PUFA’s, etc. is very detailed…how much can clients retain?


Discretionary Calories?: Discretionary Calories? ~265 for 2,000 calorie plan Allowance often totally used by the foods chosen from each food group i.e. higher fat meats, cheeses, whole/2% milk, or sweetened bakery products


Discretionary Calories? (cont.): Discretionary Calories? (cont.) What can they be used for? Eat more food from any food group Eat higher calorie forms of foods - those with solid fats or added sugars Add fat or sweeteners to foods Eat/drink items that are mostly fats, caloric sweeteners, and/or alcohol i.e. candy, soda, wine, and beer


Discretionary Calories?NEP Perspective: Discretionary Calories? NEP Perspective Goal: To increase consumption of healthy foods & limit less healthy choices Specific quantity of discretionary calories is too detailed and calculations are complex NEP Key Message: Most of your foods should fall into one of the 5 food groups Select low-fat or non-fat version Select foods with limited added sugars


MyPyramid – Physical Activity: MyPyramid – Physical Activity


What is Physical Activity?: What is Physical Activity? Movement of the body that uses energy Moderate physical activity includes: Walking briskly, hiking, gardening, dancing, bicycling, weight training Vigorous physical activity includes: Running/jogging, bicycling, swimming, aerobics, walking very fast, basketball


Why is physical activity important?: Why is physical activity important? Key part of living a longer, healthier, happier life. Works together with nutrition for better health. Benefits: Improves self-esteem, increases fitness level, helps build and maintain bones and muscles, helps manage weight, lowers risk of chronic disease, and reduces stress.


How much is needed?: How much is needed? Minimum = 30 minutes most days, preferably every day of the week. 60 minutes a day to prevent weight gain. 60-90 minutes a day to maintain weight loss Calorie needs should not be exceeded. Children and teenagers = 60 minutes every day, or most days.


On Your Own Review…: On Your Own Review… Calories used Not necessarily applicable to our teaching, but may serve as a resource. Tips for increasing physical activity Good tips/ideas for clients to increase physical activity at home, work or play.


Physical Activity Key Message: Physical Activity Key Message Challenges… Incorporating physical activity into every nutrition lesson. Getting clients to get the recommended amount of physical activity (time, kids, place to go, etc.) NEP Recommendation for PHYSICAL ACTIVITY: Adults should aim to get at least 30 minutes of physical activity most days of the week. Children and teenagers should get at least 60 minutes of physical activity every day of the week.


Other Helpful Info Online: Other Helpful Info Online


MyPyramid Worksheet: MyPyramid Worksheet


MyPyramid Tracker: MyPyramid Tracker Enter foods eaten on a given day Select amounts Save Analyze Also can add physical activity


Challenges: Challenges How do we communicate “ounces” of grains? How do we communicate the amount of cheese that equals a “cup” from the milk group? How do we get around using the term “serving”?


Overview of Presentation: Overview of Presentation NEP Perspective NEP Goals for FY2006 MyPyramid Food Guidance System Graphic Food Groups & Key Messages Challenges Teaching Resources Updating Materials Q & A’s


Teaching Resources: Teaching Resources What we’ve currently ordered: MyPyramid Mini-Poster Handouts for each county MyPyramid Poster Smaller quantity of the Anatomy of MyPyramid Estimated arrival date - late June MyPyramid Tear-pads (Beef Council) Available mid-June


Mini-Poster Handouts & Larger Poster: Mini-Poster Handouts & Larger Poster FRONT BACK


Overview of Presentation: Overview of Presentation NEP Perspective NEP Goals for FY2006 MyPyramid Food Guidance System Graphic Key Messages Teaching Resources Updating Materials Q & A’s


Updating Materials: Updating Materials NEP Materials Adult Curriculum Building a Healthy Diet Eating Right is Basic Nutrition Essentials ABC’s for Good Health Youth Curriculum Senior Curriculum


Updating Materials (cont.): Updating Materials (cont.) Youth Curriculum Professor Popcorn Eat Smart, Play Hard 4-H Purdue Curriculum Florida 4-H Curriculum 4-H Fun w/Foods, Food Fun Fitness, Food FUNdamentals)


Updating Materials (cont.): Updating Materials (cont.) Senior Curriculum Staying Well H.E.L.P


Overview of Presentation: Overview of Presentation NEP Perspective NEP Goals for FY2006 MyPyramid Food Guidance System Graphic Food Groups & Key Messages Challenges Teaching Resources Updating Materials


QUESTIONS & ANSWERS: QUESTIONS & ANSWERS What challenges have you encountered teaching MyPyramid? Thank You