![]() Lead students through a discussion of five reasons why they should make half their plate fruits and vegetables daily.Create a spelling list from select words. Have students share their answers and record them in a chart on the board.Have the students write a one-minute “quick list” of foods that could be listed in each of the five groups.Each food group’s size is slightly different because our bodies need different amounts from each food group to stay healthy. The grains section is larger than the protein section. The fruits and vegetables sections take up half the plate, with the vegetable food group being slightly larger than the fruit group. Distribute the MyPlate handout to each student.This lesson will focus on encouraging students to choose foods based on the Dietary Guidelines for Americans and MyPlate recommendations, with special attention to the goal: Make half your plate fruits and vegetables. Children 6-17 years old should move at least 60 minutes each day.Drink and eat less sodium, saturated fat, and added sugars.Move to low-fat and fat-free milk or yogurt.Make half your plate fruits and vegetables.Find your healthy eating style and maintain it for a lifetime. It is important to eat a variety of healthy foods. The MyPlate logo serves as a colorful visual that a person should eat foods from the five food groups each day. Start with small changes to make healthier choices you can enjoy. By eating a variety of foods from each food group, we give our bodies what they need to be and stay healthy. Everything you eat and drink-the food and beverage choices we make day to day and over our lifetime-matters. The Dietary Guidelines for Americans promotes the importance of a healthy eating pattern to maintain health and reduce the risk of disease. California Crops: From the Farm to the Table.Making Half MyPlate Fruits and Vegetables.Other related lessons in this series include: Students will gain knowledge in geography, language arts, science, and math as they learn about the process through which fruits and vegetables are transported from farms to kitchen tables. This lesson is part of a series called Fruits and Vegetables for Health, which introduces students to the production, distribution, and nutritional value of fresh produce.
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