Download Five Food Group Relay Race - Mid Atlantic Dairy Association

TACKLING HEALTHY EATING
Five Food Groups Relay Race
Audience
Elementary
Activity Synopsis
Students position themselves in an offensive lineup, discuss the importance of key positions and
compare them to scoring for good nutrition. In a team relay, students form their own Five Food Groups
lineup.
Activity Outcomes
Students will be able to:
 Name the Five Food Groups, giving an example from each group.
 Identify at least one nutrient contributed by each food group.
 Explain how the Five Food Groups work as a team to create a balanced, nutritious diet.
Materials/ Props
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Whistle
Clipboard
MyPlate slide
Offensive Line-up Position Cards
Five Food Groups Line-up worksheet (1 per team)
Food Models (To order: http://dairyspot.com/home-page/resources/ordermaterials)
Pencil or pen (1 per team)
Advance Preparation
 Duplicate Offensive Line-up Position Cards. Write the name of a food group on the back, so that all
five groups are represented – two vegetables, two fruits, two protein foods, three grains and two
dairy foods.
 Duplication Five Food Groups Line-up worksheet (1 per team)
 Scatter Food Models on a long table or on the floor in the center of the room.
 Visit www.choosemyplate.gov for more information about MyPlate
Part 1: MyPlate
1. Using the MyPlate graphic, begin the activity by discussing MyPlate.
 Good nutrition is about balance and moderation—and making calories count!
 MyPlate is a mealtime symbol. It shows you how to fill your plate.
 The goal is help you think about building a healthier plate at mealtimes. To build a
healthy plate,
 Make half your plate vegetables and fruits.
 Make one-fourth of the plate protein.
 Make the remaining one-fourth whole grains.
 Be sure to include dairy at each meal.
2. Lead students in a discussion about the food groups. Starting with vegetables and
fruits, have participants identify key nutrients supplied by these groups and at least one
health benefit associated with each nutrient. Repeat for each food group.*
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Vegetables and fruits provide potassium, dietary fiber, vitamin A, and vitamin C.
 Potassium may help to maintain healthy blood pressure.
 Dietary fiber keeps food moving through your digestive system so you don’t have
problems going to the bathroom.
 Vitamin A keeps eyes and skin healthy and helps protect against infections.
 Vitamin C is important for the growth and repair of all body tissues. It also helps
heal cuts and wounds and keeps teeth and gums healthy.
 Remember to eat your colors!
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Protein foods (meat, poultry, fish, dry beans and peas, eggs, nuts, and seeds)
supply many nutrients along with protein, such as B vitamins (niacin, thiamin,
riboflavin, and B6), and iron.
 Proteins are the building blocks for bones, muscles, skin, and blood. They help
build enzymes, hormones, and vitamins.
 B vitamins do many things is the body. They help the body release energy, play
a role in the function of the nervous system, and help build red blood cells and
body tissues.
 Iron carries oxygen in the blood.
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Grains are important sources of dietary fiber, several B vitamins (thiamin, riboflavin,
and niacin) and iron.
 Whole grains are made from the entire grain kernel.
 Examples include whole wheat bread, oatmeal and brown rice.
 Remember to make half your grains whole!
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Dairy foods (low-fat and nonfat milk, yogurt and cheese) are the primary source
of calcium in American diets. They also supply potassium, protein and vitamin D.
 Calcium helps build strong bones and teeth.
 Vitamin D keeps proper levels of calcium and phosphorous in the body, helping
to build and maintain bones.
 Make sure to get three servings every day!
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3. ALL food groups are important because they each offer something different and
important.
*Visit www.choosemyplate.gov for more information about MyPlate, including
additional nutrients provided by each food group.
Part 2: The Five Food Groups Relay
1. Select 11 students who will form an offensive lineup.
 Give each student an Offensive Line-up Position Card.
 Beginning with the quarterback, call up students and show them where to stand.
RB
RB
Q
WR
TE T G C G T WR
Abbreviations: RB – running back
G - guard
TE – tight end
T – tackles
WR – wide receiver
Q – quarterback
C – center
 When you are done, ask students to call out their position. Point out that there is one player for
some positions and several players for others.
2. Each player has a place in the line-up and a specific job to do. For example, the
quarterback stands behind the center in an offensive line-up.
 Have the quarterback and center leave the formation.
 What happens if the team is missing its quarterback and center?
 The team needs 11 players to carry out the play. Without the quarterback and
center, they can’t start the play.
 Invite the quarterback and center to line up in formation.
3. In the same way, each food group does a special job in keeping us healthy. We need
to eat foods from all Five Food Groups for a balanced diet.
 Have the students flip their position card over to show what food group they are
representing.
 Have the students with “Dairy” step out of formation. What nutrients are missing
in the diet? Take out different players and different food groups to reinforce the
concept.
4. We also need to eat a certain amount of food from each food group, just as the offensive line needs
a certain number of running backs, tackles, or wide receivers. Just as it’s hard to score a touchdown
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without the quarterback or center, it’s hard to score on good nutrition when we don’t get the
recommended daily servings we need from each food group.
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Vegetables – 5 servings (2½ cups)
Fruits – 4 servings (2 cups)
Protein – 2 servings (6 ounces)
Grains – 6 servings (6 ounces)
Dairy – 3 servings (3 cups)
These are approximate amounts. The actual amount depends on age, gender, and level of physical
activity.
5. Group students into teams of four or five and space the team around the outside of the room.
Scatter an assortment of Food Models from each food group on the floor or on a table in the center
of the room. Give each team a Five Food Groups Line-up worksheet and a pencil or pen. Have each
team elect a quarterback, who will fill out the Line-Up worksheet.
6. Instruct students to work in teams to build a “Five Food Groups Line-up” with the
Food Models. The goal is to get the 20 servings needed for a healthy diet.
7. On “go,” each team sends one person to the table to select a Food Model and bring it
back. The team decides to which food group the food belongs, and the quarterback
keeps track using the Line-up card.
8. Whenever a team has all the servings they need from a single food group, have them do the one of
the following activities.
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Grains
Vegetables
Fruits
Dairy
Protein
6 jumping jacks
5 forward hops
4 jumps
3 foot stomps
2 toe-touches
9. Repeat until each team has the correct number of servings for each food group.
Instruct the students shout “touchdown” and do a “touchdown” dance when they are
finished with the activity. Complete the activity by having teams arrange their Food
Models in a “line-up” and share with the group.
Activity Note
 For younger students, keep it simple, with food options that easily fit into the Five Food Groups. For
older students, make the activity more challenging by including combination foods, such as pizza,
casseroles or sandwiches.
Adapted from ReCharge! Energing After-School, Action for Healthy Kids, www.ActionforHealthyKids.org
Mid-Atlantic Dairy Association © 2012
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