6.NPA.1.1

6.NPA.1.1 Attribute the prevention of nutrition-related diseases to following the Dietary Guidelines for Americans.The USDA Dietary Guidelines are designed to help Americans take in nutritious food and beverages within a smaller number of total calories so body weight can be controlled. Over the past two decades, young people and adults have gained weight leading to diabetes, high blood pressure and joint problems, as well as heart disease and cancers. Scientists blame foods that have too much fat, calories, sugar and refined carbohydrates and the sedentary activities that dominate our time.

Better foods for Americans are nutrient-dense foods, those that are rich in vitamins and minerals but with lower calories. Low fat protein foods like fish, chicken, eggs, beans, peas and low-fat milk; colorful fruits and vegetables; and whole grain cereals, breads, pasta and rice should make up the bulk of our food. A quick rule of thumb to remember is that other than low-fat milk or cheese, white is a color to choose less (like white fat, white bread, white mayonnaise, white sugar, white cream sauces, white starches) and to go for color in food (green salads, purple onions or eggplant, brown rice or oatmeal; yellow squash or cantaloupe, red strawberries or red cabbage). Foods that have color are more likely to be nutrient-dense while foods that are white are more likely to have high calories, sugar or starch but fewer essential nutrients. Artificial colors in foods like gelatin and cherry soda don’t count.

Two kinds of fat are particular problems for human health, trans fat and saturated fat. Trans fats are not found naturally but are chemically processed to make liquid fats more solid like margarine or to hold baked goods together. Saturated fats in beef, ham or lamb fat become solid when left at room temperature as compared to healthier unsaturated vegetable oils that stay liquid. Both saturated fat and trans fat should be reduced because they are risk factors for heart disease, obesity and cancers.
 * The student will explain the purpose of the USDA Dietary Guidelines.
 * The student will identify the food and food parts that Americans over-consume and the health risks they pose.
 * The student will demonstrate skill in utilizing the white versus colorful foods principle.
 * The student will identify foods rich in saturated fats and trans fats, and commit to eating them less frequently.

6.NPA.1.2 Evaluate the Nutrition Facts label with the advertisement of nutrition choices and allowable claims on food labels.Food advertisers often make glowing claims to sell their products, but the truth about foods can be found on the package’s Food Fact Label. There are regulations about when a manufacturer can use terms such as “low” (low-sodium or low-calorie), “free” (sugar-free or fat-free), “lean” or “extra lean” (applies to meat fat content), “good source” (has more than 10% of the daily value for a nutrient) or “reduced” (has 25% less of a nutrient than normal). For more details of claim standards, see [|www.cfsan.fda.gov/~dms/lab-gen.html].

When looking at a food label, the starting point is the serving size. For instance, one ice-cream brand may list a serving size of ½ cup and another may list 1/3 cup, so their calories, fat and sugar content cannot be compared without adjusting for the difference in size. Next, look at the calories in a serving. If one eats a whole cup, he or she must double or triple the calories and the nutrients. The next box section contains fat, cholesterol and sodium, items Americans need to reduce in their diets. The percentages on the right side of these items need to be low. Carbohydrates and sugars should be moderate levels while the fiber and proteins should be higher. In the vitamin and mineral boxes (Vitamin A, C, calcium or iron) levels of 20% or more are considered to be a strong source of that nutrient.
 * The student will list common terms seen on food packages or labels and explain what each term means.
 * The student will accurately read and describe components of the Nutrition Facts Label.
 * The student will use Nutrition Facts Labels to evaluate food choices when selecting food items.

6.NPA.1.3 Apply MyPlate meal-planning guides to ethnic and vegetarian choices.MyPlate is a tool that encourages students to eat from a variety of food groups and balance the food intake with daily activity. In addition to domestic food, exposure to Asian, Mediterranean, Latin American and Vegetarian foods can improve both variety and nutrient-density. Ethnic foods tend to be grain and vegetable rather than meat-focused, reducing undesirable fats and calories while increasing fiber, vitamins, and minerals.

The food groups in the MyPlate scheme include 3-5 ounce equivalent servings of grains, 5 half-cup servings of vegetables, 3 half-cup servings of fruit, 3 cups of low-fat milk or milk product, and 5-8 one-ounce equivalents of meat, poultry, fish, seafood, beans or seeds per day. Legumes (dried beans, peas, nuts and seeds) are underemphasized in the American diet, yet they are exceptionally nutrient-dense, typically low in unhealthy fats and higher in beneficial fats and fiber. Legumes can be substituted for a serving of protein, grain or vegetable. Adding daily moderate to vigorous activity into the food mix completes the MyPlate picture.

Note that some foods do not fit into any of the major groups—foods like butter, mayonnaise, chocolate, sweeteners, or sodas. These foods are actually servings of fat or sugar with high calorie content but limited nutrients, and need to be eaten sparingly for good health.
 * The student will identify of ethnic foods beyond his or her own food experiences.
 * The student will sort foods eaten the previous day and activity within the MyPlate matrix, looking for excesses and shortages.
 * The student will recognize the value of legumes and use them more as a protein, vegetable or grain source in the diet.