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LMS March Breakfast and Lunch, 2009 | |||||||||
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Food
Pyramid Pyramid
content- Eat more dark green vegetables, more orange veggies, and more dry beans and peas. Eat a variety of fruit, but go easy on fruit juices. Get most of your fats from fish, nuts, veg. oils and limit fats from solid fats like butter, stick margarine, shortening and lard. Choose low-fat or fat-free sources of milk or other rich calcium products. Select low-fat or lean meats and poultry. Bake, broil or grill. Vary choices with more fish, beans, peas, nuts and seeds. Exercise
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 Did
you know that the lunches served at school offer a choice of five
vegetables and fruits EVERY DAY from which your student may select up to
FOUR? AND.. Did you know that every week lunches are planned so that at least two orange vegetables, two green vegetables and two legumes are offered, while starchy vegetables are limited? To learn more how vegetables are categorized, “Google” the word “My Pyramid” on the Internet and then select “Inside the Pyramid” (left side). When the Pyramid pops up, click on the green site for vegetable categories. Did you know that breakfasts and lunches served at school are including more whole grains these days? For example, oatmeal is offered daily at breakfast along with whole wheat toast and several “ready-to-eat” whole grain cereals. Whole wheat rolls are frequently served at lunch. Whole grains are a good addition to any menu at home too. When shopping, be sure the first ingredient listed on the label has the word WHOLE in it: WHOLE wheat flour, for example. The magic word is “WHOLE”. Selecting WHOLE wheat and WHOLE grain breads, pastas and cereals is a great way to increase fiber in the diet. “Make half your grains WHOLE” is one of the recommendations from USDA’s MyPyramid.
At LMS-
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