Child Development – CH 6 Project



Child Development – CH 6 Project Name:______________________________

Healthy Eating During Pregnancy Period: 1 2 3 4 5 6 7 8 Date:____________

Project: Use the Food Guide Pyramid on p. 187 and nutrition guidelines to create a 3-day healthy eating plan for a pregnant woman.

|Day 1 |****Breakfast** |****Snack**** |****Lunch**** |****Snack**** |****Dinner**** |****Snack**** |

|Menu | | | | | | |

|Describe the meal; include all | | | | | | |

|foods and beverages. Include | | | | | | |

|serving information. | | | | | | |

|Tally:Bread/Cereal | | | | | | |

|(6-11 per day) | | | | | | |

|Tally:Fruit/Vegatable | | | | | | |

|(5+ per day) | | | | | | |

|Tally:Protein | | | | | | |

|(3 per day minimum) | | | | | | |

|Tally: Milk/Dairy | | | | | | |

|(3 per day minimum) | | | | | | |

Nutrition Guidelines:

Breads/Cereal (6-11 daily) Whole grains, brown rice, and high fiber choices are best. Remember serving sizes, for example, sandwiches usually include TWO servings of bread, sometime even more!

Fruits/Vegetables (5 daily minimum) Variety of color ensures a variety of vitamins/minerals. Fresh or frozen fruits/vegetables retain more nutrients than canned.

Meat/Protein (3 daily) Lean meats are best. Pregnant women should have fish only once per week. Pregnant women should consume no raw meats/fish, due to risk for parasitic and other infections. Other non-meat sources of protein include nuts, eggs, tofu, and beans.

Milk/Cheese (3 daily) Calcium-rich low or non-fat milk, yogurt, cheese are good choices for calcium-rich foods.

Limit (use sparingly) Foods which are high in fat and sugar, low nutrition value, “junk” or high-calorie food, also oil, butter, etc. should be avoided. Do not tally these into your totals. For example, strawberry jam cannot be counted as a fruit.

|Day 2 |****Breakfast** |****Snack**** |****Lunch**** |****Snack**** |****Dinner**** |****Snack**** |

|Menu | | | | | | |

|Describe the meal; include all | | | | | | |

|foods and beverages. Include | | | | | | |

|serving information. | | | | | | |

|Tally:Bread/Cereal | | | | | | |

|(6-11 per day) | | | | | | |

|Tally:Fruit/Vegatable | | | | | | |

|(5+ per day) | | | | | | |

|Tally:Protein | | | | | | |

|(3 per day minimum) | | | | | | |

|Tally: Milk/Dairy | | | | | | |

|(3 per day minimum) | | | | | | |

Nutrition Guidelines:

Breads/Cereal (6-11 daily) Whole grains, brown rice, and high fiber choices are best. Remember serving sizes, for example, sandwiches usually include TWO servings of bread, sometime even more!

Fruits/Vegetables (5 daily minimum) Variety of color ensures a variety of vitamins/minerals. Fresh or frozen fruits/vegetables retain more nutrients than canned.

Meat/Protein (3 daily) Lean meats are best. Pregnant women should have fish only once per week. Pregnant women should consume no raw meats/fish, due to risk for parasitic and other infections. Other non-meat sources of protein include nuts, eggs, tofu, and beans.

Milk/Cheese (3 daily) Calcium-rich low or non-fat milk, yogurt, cheese are good choices for calcium-rich foods.

Limit (use sparingly) Foods which are high in fat and sugar, low nutrition value, “junk” or high-calorie food, also oil, butter, etc. should be avoided. Do not tally these into your totals. For example, strawberry jam cannot be counted as a fruit.

|Day 3 |****Breakfast** |****Snack**** |****Lunch**** |****Snack**** |****Dinner**** |****Snack**** |

|Menu | | | | | | |

|Describe the meal; include all | | | | | | |

|foods and beverages. Include | | | | | | |

|serving information. | | | | | | |

|Tally:Bread/Cereal | | | | | | |

|(6-11 per day) | | | | | | |

|Tally:Fruit/Vegatable | | | | | | |

|(5+ per day) | | | | | | |

|Tally:Protein | | | | | | |

|(3 per day minimum) | | | | | | |

|Tally: Milk/Dairy | | | | | | |

|(3 per day minimum) | | | | | | |

Nutrition Guidelines:

Breads/Cereal (6-11 daily) Whole grains, brown rice, and high fiber choices are best. Remember serving sizes, for example, sandwiches usually include TWO servings of bread, sometime even more!

Fruits/Vegetables (5 daily minimum) Variety of color ensures a variety of vitamins/minerals. Fresh or frozen fruits/vegetables retain more nutrients than canned.

Meat/Protein (3 daily) Lean meats are best. Pregnant women should have fish only once per week. Pregnant women should consume no raw meats/fish, due to risk for parasitic and other infections. Other non-meat sources of protein include nuts, eggs, tofu, and beans.

Milk/Cheese (3 daily) Calcium-rich low or non-fat milk, yogurt, cheese are good choices for calcium-rich foods.

Limit (use sparingly) Foods which are high in fat and sugar, low nutrition value, “junk” or high-calorie food, also oil, butter, etc. should be avoided. Do not tally these into your totals. For example, strawberry jam cannot be counted as a fruit.

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