Free, printable table tents
Fruits are a great source of vitamins, minerals, fiber and phytochemicals (“phyto” means plant). The usual sweetness of fruits makes them an enjoyable food.
These activities provide a way for teachers and volunteer educators to reinforce nutrition and fitness concepts for children in classrooms, after-school programs or club settings –and have fun, too! Most of the activities in this publication require little time, preparation or equipment. Most can be modifi ed to fi t the knowledge and skills of a variety of age groups.
Do you consider yourself to be physically active? You probably are more active than you think. According to the MyPlate recommendations at www.ChooseMyPlate.gov, being physically active is “movement of the body that uses energy.” Calories are units of energy. You use up calories when you are active. The more time and intensity you put into an activity, the more calories you burn.
Each person has a daily calorie budget. Calories are units of energy. You spend calories to maintain body functions and provide energy for physical activity. If you take in more calories than you burn, you may “bank” the extra as body fat.
Vegetables are a nutritional bargain. Most vegetables are naturally low in calories and fat and naturally have no cholesterol. Eating vegetables rich in potassium, such as sweet potatoes, white beans and tomato products, might help decrease bone loss.
Protein is important to have in your diet because it plays a part in the health and maintenance of the body. Choosing protein foods that are lean and low in cholesterol will give you the needed nutrients without the extra fat.
The food icon at www.ChooseMyPlate.gov recommends that at least half of the grain foods in your diet bewhole grains.
The dairy group is an important part of the new food icon at www.ChooseMyPlate.gov . MyPlate provides individual recommendations based on age, sex and activity level for each group. The online tool can help you with an eating plan personalized for you.
Not all fats are the same. To help us sort out information about nutrition, the food icon at www.ChooseMyPlate.gov can help us choose a healthy eating plan that’s personalized for our age, sex and activity level.
We’re all bombarded with information about nutrition and health. This publication will explore a few popular nutrition information sources and ways to determine if information is reliable.
Let’s practice our heart-healthy fat knowledge by modifying a brownie recipe.
No matter the language, hand washing is an important step in the fight against germs. Follow these guidelines for proper hand-washing practices.
Let’s practice our food sodium knowledge by modifying a chili recipe.
We’re all bombarded with information about nutrition and/or health in magazines and newspapers, and on TV and online through social media, blogs and YouTube videos. Also, family and friends might share information with us. With all this information, how do we separate fact from fiction? What are the clues to reliable health information in today’s fast-paced world? This publication will help you sort through the vast amount of nutrition and health-related information that is available.
It is impossible to keep up with each new study, fad, fraud, cure, exposé, warning or hope that is being promoted or reported by someone. We can, however, build ourselves a box of tools to help us analyze these claims. This publication will give you a head start in making a rational decision about the nutrition and health information you see.
You can make sure that the turkey you serve during the holidays produces only compliments. Just remember the four simple steps to food safety: clean, separate, cook, and chill. Then follow the tips in this publication.
Through the years, certain foods fall in and out of public awareness and favor. This certainly has been true of fats, such as those found in margarine and butter. For example, for a time, margarine was recommended instead of butter for health reasons; more recently, margarine has gotten bad press because it contains trans fat. The sometimes-conflicting messages in the media can create confusion, so this publication discusses the different types of fat and current research-based recommendations for health, and it answers common questions about dietary fats.
The goal of this publication is to help adapt the teaching environment for those with low vision.
Imagine shopping for foods without the ability to compare prices, visually check produce for freshness, or even safely travel to and from the grocery store. Envision coming home with groceries but not being able to see inside the refrigerator or pantry clearly enough to store the foods. Then think about the challenge of preparing a meal with low vision, from finding a food in the pantry to setting the oven timer. Suddenly cooking seems like quite a daunting task!