MyPyramid Food Guidance System

1
MyPyramidFood Guidance System

• Joan Sather Natalie Sehi
• NU Skills May 31, 2005

2
Overview of Presentation

• NEP Perspective
• NEP Goals for FY2006
• MyPyramid Food Guidance System
• Graphic
• Food Groups Key Messages
• Challenges
• Teaching Resources
• Updating Materials
• Q As

3
Overview of Presentation

• NEP Perspective
• NEP Goals for FY2006
• MyPyramid Food Guidance System
• Graphic
• Food Groups Key Messages
• Challenges
• Teaching Resources
• Updating Materials
• Q As

4
NEP PerspectiveNEP 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
5
NEP PerspectiveMore 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
6
NEP PerspectiveMore 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
7
NEP PerspectiveKey Point

• Our time/effort needs to focus on
• achieving our established goals.

• 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)

8
NEP PerspectiveBeyond 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

9
QUIZ TIME

• For the next fiscal year, we want to specifically
  increase clients consumption of what food
  groups
• A. Fruits, Dairy, Grains
• B. Dairy, Meat Beans, Vegetables
• C. Vegetables, Dairy, Fruit
• D. Grains, Vegetables, Fruit

10
Overview of Presentation

• NEP Perspective
• NEP Goals for FY2006
• MyPyramid Food Guidance System
• Graphic
• Food Groups Key Messages
• Challenges
• Teaching Resources
• Updating Materials
• Q As

11
MyPyramid GraphicMajor Themes

• Activity
• Moderation
• Proportionality
• Variety
• Gradual Improvement
• Personalization

12
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

13
MyPyramid GraphicSpecific Components

• Grains
• Vegetables
• Fruits
• Milk
• Meat Beans
• Oils
• Physical Activity

14
MyPyramid - Grains
15
Whats in the Grain Group?
16
Whats in the Grain Group?

• List of foods
• View Grains Food Gallery
• Example

17
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

18
What counts asan 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

19
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.
20
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

21
GRAIN Group Key Message
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.

• Intake of WHOLE grains
• Ability to identify WHOLE grains
• Knowledge of what 1 ounce of grains means in
  terms of real food

22
MyPyramid - Vegetables
23
Whats in the Vegetable Group?

• Any vegetable
• Raw or cooked
• Fresh, frozen, canned, or dried/dehydrated
• Whole, cut-up, or mashed
• 100 vegetable juice

24
Whats 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

25
How much is needed?

• 2 ½ cups per day
• 2,000 calorie diet

26
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

27
On Your Own Review

• Health benefits nutrients
• Stroke
• Cardiovascular disease
• Cancer
• Aid in reducing calorie intake
• Type 2 diabetes
• Kidney stones
• Reduce bone loss

28
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

29
VEGETABLE Group Key Message
NEP Recommendation for VEGETABLES Eat 2 ½ cups
of vegetables each day. Increase variety.

• 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

Source http//www.5aday.com/html/research/consump
tionstats.php
30
MyPyramid - Fruits
31
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

32
How much is needed?

• 2 cups per day
• 2,000 calorie diet
• More/less based on individuals calorie needs
• Easier than some may think
• Ex banana small apple

33
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

34
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

35
FRUIT Group Key Message
NEP Recommendation for FRUIT Enjoy 2 cups of
fruit each day.

• Challenges
• Spoilage
• Meal planning skills
• Cost
• Economic Research Service
• 1999 data fruits and vegetables
• Cost per serving (excluded waste)

Source http//www.5aday.com/html/research/consump
tionstats.php
36
http//www.ers.usda.gov/publications/aib790/aib790
d.pdf
37
http//www.ers.usda.gov/publications/aib790/aib790
d.pdf
38
Research Conclusions

• Whats 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

39
Question from Staff

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

40
MyPyramid - Milk
41
Whats 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

42
How much is needed?

• 2 cups for children 2-8 years
• 3 cups for individuals gt 8 years of age
• Unique about milk group
• Recommended amount does NOT change as calorie
  needs change

43
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

44
(No Transcript)
45
On Your Own Review

• Health benefits and nutrients
• Includes why its 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

46
MILK Group Key Message
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.

• ALL adults men and women, young and old need
  3 cups
• Calcium, Vitamin D, Potassium, Protein
• Bone mass, healthy blood pressure, etc.

47
MyPyramid Meat Beans
48
Whats 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

49
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

50
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

51
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

52
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

53
(No Transcript)
54
MEAT BEANS Group Key Message
NEP Recommendation for MEAT BEANS Consume 5
½ oz. of meat beans a day.

• 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)

55
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

56
MyPyramid Oils
57
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

58
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
• MUFAs, PUFAs, etc. is very detailedhow much
  can clients retain?

59
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

60
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

61
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

62
MyPyramid Physical Activity
63
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

64
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.

65
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.

66
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.

67
Physical Activity Key Message
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.

• Challenges
• Incorporating physical activity into every
  nutrition lesson.
• Getting clients to get the recommended amount of
  physical activity (time, kids, place to go, etc.)

68
Other Helpful Info Online
69
MyPyramid Worksheet
70
MyPyramid Tracker

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

71
(No Transcript)
72
(No Transcript)
73
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?

74
Overview of Presentation

• NEP Perspective
• NEP Goals for FY2006
• MyPyramid Food Guidance System
• Graphic
• Food Groups Key Messages
• Challenges
• Teaching Resources
• Updating Materials
• Q As

75
Teaching Resources

• What weve 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

76
Mini-Poster Handouts Larger Poster
BACK
FRONT
77
(No Transcript)
78
Overview of Presentation

• NEP Perspective
• NEP Goals for FY2006
• MyPyramid Food Guidance System
• Graphic
• Key Messages
• Teaching Resources
• Updating Materials
• Q As

79
Updating Materials

• NEP Materials
• Adult Curriculum
• Building a Healthy Diet
• Eating Right is Basic
• Nutrition Essentials
• ABCs for Good Health
• Youth Curriculum
• Senior Curriculum

80
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)

81
Updating Materials (cont.)

• Senior Curriculum
• Staying Well
• H.E.L.P

82
Overview of Presentation

• NEP Perspective
• NEP Goals for FY2006
• MyPyramid Food Guidance System
• Graphic
• Food Groups Key Messages
• Challenges
• Teaching Resources
• Updating Materials

83
QUESTIONS ANSWERS

• What challenges have you encountered teaching
  MyPyramid?
• Thank You