6.NPA.2.1

6.NPA.2.1 Compare weight management strategies for healthy eating patterns, including attention to portion and serving sizes.Americans typically don’t eat too many foods. They just eat too much by misjudging portion size or eating all that is put before them. Typical American serving sizes are 1.5 to 3 times larger that than they should be, particularly meat servings. Portions labeled small or appetizers at restaurants are closer to being right-sized. Practicing with food models helps a student gain an understanding of standard serving sizes. Utilizing smaller plates and bowls, serving food with spoons that measure ¼ or ½ cup servings and weighing foods improve accuracy. A student benefits from drill and practice, pulling the names of foods randomly and recalling the correct portion size. Cueing portion sizes by comparing them to common objects (slice of bread is the size of a CD, piece of fruit is the size of a tennis ball, a meat serving is the size of a deck of cards) helps visualize correct amounts of food.
 * The student will compare standard serving sizes with those encountered at home, school cafeteria, fast food or conventional restaurants.
 * The student will gain proficiency in recalling correct serving sizes when encountering a variety of whole foods and mixed foods.
 * The student will identify strategies to train the eye toward proper serving sizes and strategies to deal with excess serving sizes.

6.NPA.2.2 Differentiate the health effects of beverages that are nutrient-dense with those high in sugar and calories.Students rarely consider what they drink as food, forgetting that fluids can cost many empty calories. Laying out the number of teaspoons of sugar in beverages such as sodas, smoothies, fruit drinks, sports drinks, sweet tea, milk and water can drive home the point.

There are also concerns about the sodium, caffeine and related stimulants as well as artificial coloring agents in drinks. When a student compares labels of popular drinks and considers how much fluid is required per day, he or she should conclude that water and low-fat milk are the best options with other favorites as occasional treats rather than go-to beverages.
 * The student will compare the sugar content and resultant calories among typical beverages consumed.
 * By comparing labels of popular beverages, the student will identify the helpful and less helpful nutrients they supply and the benefits or risks they pose.
 * The student will favor water and low-fat milk over less healthy beverages.

6.NPA.2.3 Implement a plan to consume adequate amounts of foods high in fiber.Of the five major food groups, grain products are composed mostly of starch and are the least nutrient-dense unless they have been fortified. Grains are valued as an energy source and for fiber, but most are refined, meaning the fiber has been removed to give them a smooth taste. For labeling purposes, the term “whole” can only be used to describe grain foods if the fiber has not been removed in the processing. When purchasing or selecting grain foods, two terms to look for are fortified (particularly in cereals) and whole grain (breads, pancakes, brown rice, couscous, pasta, bagels and tortillas). Some bread now has added fiber. Fortified means nutrients that are not found in the natural grain products have been added. Enriched means naturally occurring nutrients have been added back to the refined product.

At least half of the daily grain selections should be whole grains. Americans typically fall short of the 20 grams or more of fiber that is needed per day. Fiber also can be found in fruits, vegetables, beans, peas, nuts and seeds, particularly in the skins or coats. Fiber lowers cholesterol, reduces sudden insulin response to stabilize blood sugar and retains water for easier bowel elimination. Fiber helps reduce heart disease and colon cancer.
 * The student will explain how fortification, enrichment and whole grain improve grain products.
 * The student will recall how much of the daily intake should be high fiber foods.
 * The student will list the advantages of high fiber diets.
 * The student will increase whole grain foods in his or her diet.