Myth or Fact
Frozen vegetables do not have the same nutrients as fresh
Myth- there is no nutritional difference between fresh or frozen fruits/veggies
The USDA replaced this model with MyPlate
What is the food pyramid
This vitamin is known as the sunshine vitamin. but it can also be found in meat and fortified dairy or juice
Vitamin D
Name something that you can see on a nutrition label
Calories, serving size, nutrients, % Daily value, ingredients
Fried chicken
Grilled or Baked
A smoothie is always a healthy choice
Myth - always look at the nutrition label, beware of store bought smoothies with added sugar
What should 1/2 of your plate be made of
Fruits and Veggies OR
Grains and Protein
Which food group is high in calcium
Dairy
If a nutrition label on a box says 3 servings, and the total calorie count for 1 serving is 600, how many calories are in the whole package
600x3 servings = 1800 calories
Fruit Loops
All types of fat are bad for you
Myth - saturated fats and trans fat should be limited, but monounsaturated fats such as avocado and olive oil have many benefits
Why do you want to eat some whole grains?
Fiber
What are 3 good sources of protein
Meat, fish/seafood, nuts/beans
What should you look for on a nutrition label for any type of fruit juice
100% juice
Starbucks white chocolate mocha frappuccino
iced coffee or tea
Myth- organic foods are required to be grown without the use of pesticides, however they do not have any large difference in nutritional value
What are the 5 food groups featured on MyPlate
Fruits, Vegetables, Protein, Grains, and Dairy
How many grams of added sugar should you try to stay under daily
50 g
What does the order of the ingredient list tell you?
The first ingredient listed is what the food is mostly made out of
Oreo Mcflurry
Protein shake
You need to take a daily vitamin to be healthy
1/4
Name a food that is high in fiber
Berries, avocado, brown rice, black beans
What does % Daily Value mean on a nutrition label
On a food label, the % Daily Value indicates how much a nutrient in a serving of food contributes to a total daily diet, based on a 2,000-calorie reference intake. It helps consumers understand if a food is high or low in a particular nutrient. 5% DV or less is considered low, and 20% DV or more is considered high.
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