	Division of Nutrition Assistance
	National School Lunch Program
	School Breakfast Program
	Child and Adult Care Food Program (center-based and home-based)
	Summer Food Service Program
	Special Milk Program
	Nutrition Education/Team Nutrition
	Child Nutrition Website
	Staff Directory

Jazzy Food and Nutrition Bulletin Board Ideas

Division of Nutrition Assistance

The Good Nutrition Recipe

Directions for Design
A chef mixing food and pictures of a wooden spoon, measuring cup and measuring spoons are arranged as illustrated. Real spoons and measuring cups may be used.

Suggested Materials

Illustrations of a chef mixing food, a bowl, measuring cup and measuring spoons
Markers for lettering or prepared letters

Learning Activities

1. Compare the Food Guide Pyramid to a recipe.
A recipe is a formula that includes a list of measured ingredients and a set of direction to achieve a final product. The Food Guide Pyramid is like a recipe to follow to make sure we eat all of the needed nutrients. It shows us which types of foods to eat and in what amounts. Have students cut out pictures of various foods or give them food models. Ask students to place the foods next to the correct food group on the bulletin board or on a blank sheet with a Food Guide pyramid.

2. Identify serving sizes and number of servings needed daily.
Everyone has different dietary needs. The Pyramid provides a range of recommendations. Students should understand that their daily food consumption should include at least the minimum number of servings for each of the major food groups. Using various measuring spoons, cups, scales, and foods obtained from the school kitchen or brought from home, have students conduct sample measuring. For example, measure ½ cup of dried cooked beans, 1 cup cooked rice, 1 cup dried cereal, 1 teaspoon salt, etc.

Identify the measuring utensils and relate to serving size.

Ask whether they use the measuring utensils at home.
Ask who prepares meals at home.
Ask why we cook food (tastes better, easier to digest, etc.).
Ask what happens to food when it is cooked (softens fiber – teach definition of new words). Note that too much heat and water can result in loss of nutrients. Raw fruits and vegetables and whole grain products contain more fiber.
Ask why we need fiber (for bulk, helps in getting rid of other waste products that our bodies do not need).
We need to cook some foods to kill foodborne illnesses.

3. What counts as a serving size?
Ask students to look at the food from Activity 2 and estimate how many servings of each they eat at meals and snacks. For example, if they eat cereal with milk for breakfast, they might estimate that they eat one serving from the grain group and one serving from the milk group. Divide students into teams and give each team some of the foods. Students take turns using measuring spoons, cups, and scales to measure out serving sizes. Then, they return to the estimates that they made earlier. Ask the following:

Would you like to change your earlier estimates?
How does looking at a serving size help you estimate?
How can looking at serving sizes help you estimate the number of servings in combination foods?

4. Compare serving sizes in school lunch and breakfast menus to the Food Guide Pyramid.
Ask the cafeteria manager which serving sizes are used to serve foods in the school lunch and breakfast programs. Is there a difference in serving sizes for different age groups? Why? How do these serving sizes relate to the Food Guide Pyramid?

For more bulletin board ideas:
Page 1 ~ Page 2 ~ Page 3
Jazzy Main Menu

	Executive Office of the Superintendent
	School and Community Support
	Student and School Performance
	Quality Educators
	Management and Finance
	Regional Service Centers