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Diet Decisions

Diet Decisions. Total Blood Cholesterol Type 2 Diabetes Blood Pressure Some Types of Cancer 100 calories 100 calories 10-20 pounds. Did You Know Handout Answers. Breakfast 1 cup Tuna Salad ½ Grapefruit Lunch 6 ounces Chicken

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Diet Decisions

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  1. Diet Decisions National Food Service Management Institute The University of Mississippi

  2. Total Blood Cholesterol Type 2 Diabetes Blood Pressure Some Types of Cancer 100 calories 100 calories 10-20 pounds Did You Know Handout Answers National Food Service Management Institute The University of Mississippi

  3. Breakfast 1 cup Tuna Salad ½ Grapefruit Lunch 6 ounces Chicken ½ cup Tossed Salad/Dressing Dinner 6 ounces Steak ½ cup Summer Squash ½ cup Tossed Salad/Dressing Snack 1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) Low Carbohydrate Menu National Food Service Management Institute The University of Mississippi

  4. Breakfast 1 cup Tuna Salad ½ Grapefruit Lunch 6 ounces Chicken ½ cup Tossed Salad/ Dinner 6 ounces Steak ½ cup Summer Squash ½ cup Tossed Salad/ Snack 1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) Low Carbohydrate Menu Oils mayonnaise Dressing Dressing dressing National Food Service Management Institute The University of Mississippi

  5. Breakfast 1 cup Tuna Salad ½ Grapefruit Lunch 6 ounces Chicken ½ cup Tossed Salad/Dressing Dinner 6 ounces Steak ½ cup Summer Squash ½ cup Tossed Salad/Dressing Snack 1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) Low Carbohydrate Menu Grains Group National Food Service Management Institute The University of Mississippi

  6. Breakfast 1 cup Tuna Salad mayonnaise ½ Grapefruit Lunch 6 ounces Chicken ½ cup Tossed Salad/Dressing Dinner 6 ounces Steak ½ cup Summer Squash ½ cup Tossed Salad/Dressing Snack 1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) dressing Low Carbohydrate Menu Vegetables Group National Food Service Management Institute The University of Mississippi

  7. Breakfast 1 cup Tuna Salad mayonnaise ½ Grapefruit Lunch 6 ounces Chicken ½ cup Tossed Salad/Dressing Dinner 6 ounces Steak ½ cup Summer Squash ½ cup Tossed Salad/Dressing Snack 1 ounce Almonds, 1 Cucumber, and ½ cup Coleslaw (no sugar) dressing Low Carbohydrate Menu Fruits Group National Food Service Management Institute The University of Mississippi

  8. Breakfast 1 cup Tuna Salad ½ Grapefruit Lunch 6 ounces Chicken ½ cup Tossed Salad/Dressing Dinner 6 ounces Steak ½ cup Summer Squash ½ cup Tossed Salad/Dressing Snack 1 ounce Almonds, 1 Cucumber and ½ cup Coleslaw (no sugar) Low Carbohydrate Menu Dairy Group National Food Service Management Institute The University of Mississippi

  9. Breakfast 1 cup tuna salad mayonnaise ½ grapefruit Lunch 6 ounces chicken ½ cup tossed salad/dressing Dinner 6 ounces steak ½ cup summer squash ½ cup tossed salad/dressing Snack 1 ounce almonds, 1 cucumber and ½ cup coleslaw (no sugar) dressing Low Carbohydrate Menu Protein Foods Group National Food Service Management Institute The University of Mississippi

  10. Low Carbohydrate Menu Observations • 0 ounces of Grains • About 2 cups of Vegetables • ¾ cup of Fruit • 0 cups of Dairy • 16 ounces of Protein Foods • 4 sources of Added Oils National Food Service Management Institute The University of Mississippi

  11. Breakfast Oatmeal with toasted walnuts and dried apricots and milk Lunch Tuna Salad on whole wheat bread with lettuce leaves and low fat sliced cheese Dinner Beef Stir Fry with broccoli, cauliflower, and carrots with brown rice and an orange Snack Low fat Lemon Yogurt with blueberries MyPlate Menu National Food Service Management Institute The University of Mississippi

  12. Breakfast Oatmeal with toasted walnuts and dried apricots and milk Lunch Tuna Salad on whole wheat bread with lettuce leaves and low fat sliced cheese Dinner Beef Stir Fry with broccoli, cauliflower, and carrots with brown rice and an orange Snack Low fat Lemon Yogurt with blueberries MyPlate Menu Food Groups National Food Service Management Institute The University of Mississippi

  13. MyPlate Menu Observations • 6 ounces of Grains • 3 cups of Vegetables • 1 ½ cup of Fruit • 3 cups of Dairy • 6 ounces of Protein Foods • 4 sources of added Oils National Food Service Management Institute The University of Mississippi

  14. Low Carbohydrate vs. MyPlate Menu • More calories • More fat and saturated fat • Less fiber • More protein • Less carbohydrate • Less calcium, vitamin A, and some B vitamins National Food Service Management Institute The University of Mississippi

  15. Diet Decisions National Food Service Management Institute The University of Mississippi

  16. SuperTracker Link National Food Service Management Institute The University of Mississippi

  17. Personal Discovery Assessment and MyPlate.gov Personalized SuperTracker • Tools to use • Food record • www.ChooseMyPlate.gov/SuperTracker/default.aspx National Food Service Management Institute The University of Mississippi

  18. Post-Quiz National Food Service Management Institute The University of Mississippi

  19. End of Lesson 8 National Food Service Management Institute The University of Mississippi

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