Meat: 1 - 2 servings
Vegetables: 3+ servings
Bread: 6 servings
Dairy: 1 - 3 servings
Serving sizes guideline:
B & C
|
Meat + A
|
Milk
|
Fruit
|
Vege
|
Extra FSS
|
Water
|
6
|
1-2
|
1-3
|
2
|
3+
|
0-1
|
2L
|
How do these guidelines relate to your daily intake? Where do my strengths and weaknesses lie?
These are my servings daily:
B & C
|
Meat + A
|
Milk
|
Fruit
|
Vege
|
Extra FSS
|
Water
|
4-5
|
2
|
2-3
|
2
|
3+
|
1-2
|
1-1.5L
|
Yesterdays Food Model:
The purpose of this activity was to create a dinner plate for the food of our choice which was salmon with mash potatoes and kumara and some mixed vegetables. The dinner model suggests we should have half of our plate filled with vegetables and quarter with starchy foods. The other quarter should be filled with meat or alternatives. The food we made relates to the dinner model because our group as followed the diagram.
Takeaways From The Term:
What is something I am taking away from this term?
I am taking away the importance of servings sizes. What I hope to apply to next term is knowledge about cooking and baking food. What I'm looking forward to next term is making my food bag.
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