n g o f e r v i Be sure to try your school meal on for size. Breakfast or lunch, the portions are just right and can be used as a good portion guide.

Similar documents
Texas A&M AgriLife Extension Service. Easy Supper Tonight! Created by: Monica Walker, Baylor County Extension Agent

Objectives. Required Materials:

Required Materials: Total Time: minutes

Required Materials: Total Time: minutes

Lifetime Nutrition and Wellness

Minisink Valley High School Lunch Menu April 30 May 4

School Nutrition Program Lunch Meal Pattern

Acknowledgement Statement USDA GUIDANCE & OFFER VERSUS SERVE. Offer Versus Serve-Guidance. Offer Versus Serve-Question. Please Select Your Answer

Required Materials: Total Time: minutes

Garland ISD Breakfast in the Classroom Breakfast Menu - Nutrition

Objectives. Required Materials:

Objectives. Required Materials:

Required Materials: Total Time: minutes

BREAKFAST Meal Pattern. USDA is an equal opportunity provider and employer.

Required Materials: Total Time: minutes

Mealtime Memo. Serving Safe Food in Child Care

Objectives. Required Materials:

Required Materials: Total Time: minutes

USDA is an equal opportunity provider and employer.

Objectives. Required Materials:

PREPARING FOR THE BREAKFAST NEW MEAL PATTERNS

Garland ISD Regular K-8 Breakfast Menu - Nutrition

Objectives. Required Materials:

Objectives. Required Materials:


Friday, March 2. Wednesday, March 7

Whole Grain Chicken Fajitas. Available Daily: Cheese Pizza Chartwells Super Whole Wheat Crust w/ Olive Oil & Flax

USDA Fresh Fruit and Vegetable Program

Alice Harte November Breakfast Menu

Alice Harte December Breakfast Menu

Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign

Brought to you by Viva Vegetables

SAMPLE CHILD CARE MENUS CACFP-182 (7/12) PAGE 1 OF 5

Brought to you by Viva Vegetables

The amount of fruit you need to eat depends on age, sex, and level of physical activity. Recommended daily amounts are shown in the chart.

Review & Technical Assistance Unit Training Series

Dundee High School LUNCH MENU March 1 - March 4, 2016

Required Materials: LESSON PLAN. Total Time: minutes

Required Materials: Total Time: minutes

There are no changes at this time for OVS at breakfast. A student is offered 4 full components (M/MA, G/B, Milk and F/V) and may decline one.

Elementary Breakfast & Lunch Menu

Brought to you by Viva Vegetables

ELEMENTARY SCHOOL OCTOBER 2011 WEDNESDAY. Choice of One Chicken Nuggets w/ Honey Wheat Roll (27+15)

Carbohydrate Chart

EGGstra, EGGstra Read All About It

Dundee High School LUNCH MENU March 1 - March 3, 2017

Week of May 1, Monday Tuesday Wednesday Thursday Friday 05/01/2015

January/February 2019 Food Services Newsletter. What s on the Menu? HS Lunch Menu MS Lunch Menu Elementary Lunch Menu

Manager s Corner: Mise en Place

Vegetable Chili Boat cedar cliff high school

Slide 1. Slide 2. A Closer Look At Crediting Milk. Why do we credit foods? Ensuring Meals Served To Students Are Reimbursable

WISCONSIN WOMEN, INFANTS & CHILDREN NUTRITION PROGRAM

441 Page Street P.O. Box 427 Troy, North Carolina

Salad Bars How to Meet

Menu Planning One of the most important things you will ever do!

Brought to you by Viva Vegetables

Nacho Platter w/ground Chicken. Grilled Chicken Garden Salad w/ Roll Ham, Turkey & Cheese Sandwich Bagel, Yogurt Cup, String Cheese

Plums in various forms such as fresh, frozen, dried, and juiced.

Garland ISD Menu Item Allergen List - November 2015

Lunch and Breakfast Meal Patterns

Serving High Quality Meals in Summer Meal Programs. June 2016

Serving High Quality Meals in Summer Meal Programs

Dundee High School LUNCH MENU September 7th - 11th, 2015

Elementary Lunch Menu

Brought to you by Viva Vegetables

Brought to you by Viva Vegetables A Utah State University Extension and Nutrition and Food Sciences Department campaign

Mise en Place. PROJECT COORDINATOR Theresa Stretch, MS, RDN, CP-FS. EXECUTIVE DIRECTOR Aleshia Hall-Campbell, PhD, MPH

Chapter 2: Making Healthful Choices

Monday Tuesday Wednesday Thursday Friday. Cereal & Toast Fruit Juice Milk. Sausage Roll or Cereal & Toast Fruit Juice Milk

Lunchroom Inspiration

MENU PLANNING FORM FOR TALLADEGA CLAY RANDOLPH COOSA CALHOUN & COOSA CHILD CARE/HEAD START FOOD PROGRAM

Pine Crest Newsletter October 2015

DATE: June 11, All TEFAP Agencies. Nancy Flippin. TEFAP Packet

WIC Participant Responsibilities

Daily Fruit Choices Choose 1 or 2

Appealing Lunches for Preschool Children

Watermelon. Required Materials: Recipe ingredients and utensils for demonstrations. Lesson handouts (see pgs. 5-6). Required paperwork for program.

CACFP CHILD AND ADULT CARE FOOD PROGRAM NOVEMEBER 2010

Monday Tuesday Wednesday Thursday Friday Cereal Choice Muffin Choice Fruit or Juice Milk Choice

AFTER-SCHOOL CARE SNACK PROGRAM NATIONAL SCHOOL LUNCH AND SCHOOL BREAKFAST PROGRAMS FACT SHEET

Learning to Learn; Mastering Physical Skills; Self-Understanding; Social Interaction;

100 % Juice and Milk Available

MAKE YOUR PLATE GREAT!

Cantaloupe. Optional Supplemental Materials:

For ½ cup and ¾ cup Servings

A cycle menu is a series of menus that is repeated over a specific period of time, such as 4 weeks. The menu is different each day during the cycle.

WIC Cashier Responsibilities

Daily Fruit Choices Choose 1 or 2-100% Fruit Juice -Pineapple Tidbits -Fresh Fruit in Season

Brought to you by Viva Vegetables

Child Nutrition & Wellness Kansas State Department of Education Presents. Whole Grain Pasta Shapes and Numbers Lesson Plan

Meets Professional Standards

Slide 1. Slide 2. A Closer Look At Crediting Fruits. Why do we credit foods? Ensuring Meals Served To Students Are Reimbursable

TIPS for Using the FOOD GUIDE PYRAMID

WEEK 1 CENTER #

WEDNESDAY (DATE) Whole-grain French toast sticks, served with mixed berries and 1% low-fat milk

Step 1: Prepare To Use the System

Master Menu. Provided to you by: An efficient, time-saving method of tracking meals served in your child care home.

What s the. 5th Grade BUZZ? ALL 5th Graders!!! Classroom Spelling Bees. School Spelling Bee. Regional Spelling Bee. Monday, December 6th

Cooking With Bread. Cooperative Extension System College of Agriculture and Natural Resources

WEEK 1 CENTER #

Transcription:

Be sure to try your school meal on for size. Breakfast or lunch, the portions are just right and can be used as a good portion guide. A S e r v i n g o f Texas Department of Agriculture Food and Nutrition Division The food goals in this booklet are based on recommendations for active children aged 7 to 10. Daily food goals are different for different people depending on age, gender and level of physical activity. Find out the amount of healthy food you need each day by getting your personal food guide pyramid at www.mypyramid.gov. Talk to the school foodservice director if you have any questions about school portion sizes. Visit your school s Web site for menus and information, and visit www.squaremeals.org for healthy recipes and more. Square Meals is the Texas Department of Agriculture s school nutrition education and outreach program, funded by the U.S. Department of Agriculture, Food and Nutrition Service. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer. TDAM(N)621 11/06 F N!

C O N T E N T S FRUITS 03 VEGETABLES 05 GRAINS 07 MILK 09 MEAT/BEANS 11 & 13 Please note that a serving is a standard amount used to give guidance on how much to eat. A portion is the amount of food you choose to eat. The pictures in this booklet reflect the actual physical size of the object shown. In the food world, all portions are not created equal. By using a little imagination, you can find portion sizes that are just right. Look inside for some everyday items that are about the same size as healthy servings of your favorite foods. Keep them in mind at mealtime to choose just the right food portions and have fun growing. 0 2

Daily Fruit Goals (3 Servings) 1 Fruit Serving = one of the following: 1/2 cup fruits or 100% fruit juice 1/4 cup dried fruits, such as raisins 1/4 CUP DRIED FRUITS, SUCH AS RAISINS = A golf ball is about 1/2 CUP FRUITS OR 100% FRUIT JUICE = the size of 1/4 cup. 0 3 0 4 A yo-yo is about the size of 1/2 cup. Portion Tip: Try a piece of fruit the size of a computer mouse for 2 servings from the fruit group.

Daily Vegetable Goals (5 Servings) 1 Vegetable Serving = one of the following: 1/2 cup vegetables or vegetable juice 1 cup raw leafy greens 1 CUP RAW LEAFY GREENS = 1/2 CUP VEGETABLES OR VEGETABLE JUICE = A tennis ball is about the size of 1 cup. 0 5 0 6 A yo-yo is about the size of 1/2 cup. Portion Tip: Eat 12 baby carrots for 2 servings from the vegetable group.

Daily Grain Goals (5 to 6 Servings) 1 SLICE OF BREAD ABOUT THE SIZE 1 Grain Serving = one of the following: 1 slice bread or 1 6-inch tortilla 1 cup ready-to-eat cereal 1/2 cup cooked rice, cooked pasta or cooked cereal (Remember 1/2 cup is about the size of a yo-yo) OF 4 DISKETTES = 0 7 0 8 1 CUP READY-TO-EAT CEREAL = 1 SERVING A baseball is about the size of 1 cup.

1 CUP MILK OR YOGURT = Daily Milk Goals (3 Servings) A tennis ball is about the size of 1 cup. 1 Milk Serving = one of the following: 1 cup milk or yogurt 1 1/2 ounces hard cheese 2 ounces processed cheese 0 9 1 0 1 1/2 OUNCES HARD CHEESE ABOUT THE SIZE OF 3 DOMINOS = Portion Tip: Try a 1-ounce package of string cheese for part of your daily milk goals.

Daily Meat / Bean Goals (5 Servings) Portion Tip: 3 ounces of meat, poultry or fish about the size of a deck of cards is 3 servings from the meat/bean group. 1 Meat/Bean Serving = one of the following: 1 ounce meat, poultry or fish 1/4 cup cooked dry beans 1 egg 1 tablespoon peanut butter 1 1 1 2 Portion Tip: 2 tablespoons of peanut butter about the size of 4 dice is 2 servings from the meat/bean group. See next page for more on meat/bean servings. >>

Daily Meat / Bean Goals (5 Servings) THE SIZE OF A PING PONG BALL = 1 EGG ABOUT 1 3 1 4 Portion Tip: 2 ounces of meat, poultry or fish about the size of 4 dominos is 2 servings from the meat/bean group. 1/4 CUP COOKED DRY BEANS = A golf ball is about the size of 1/4 cup.