Power Up Nutrition Education

  • Each month, Nutrition Services focuses on a different theme to support the teaching of nutrition education. 

November: Reading a Food Label

The Nutrition Facts panel on a food package tells you many things about the food inside. nutrition label

Choose nutrients wisely! Get more of

  • Dietary Fiber
  • Vitamin D
  • Calcium-
  • Iron
  • Posassium

Get less of

  • Saturated Fat
  • Trans Fat
  • Sodium
  • Added Sugar

Check the serving size and serving per container. The information listed is based on one serving.

Calories refers to the total number of calories in one serving.

% Daily Value (%DV) is a guide to a nutrient in one serving of food. For example, 25% Vitamin D means one serving provides 25% of the Vitamin D you need each day. General guide:

  • 5% DV of less of a nutrient is considered low.
  • 20% DV or more of a nutrient is considered high.

Best if Used-By” or “ Best Before”

  • When a product's flavor and quality will be best.
  • The product is still safe to eat even though nutrients and quality slowly decline.

“Sell By”

  • Found on refrigerated foods such as milk, yogurt, cheese, egg, lunch meat, and packaged salad.
  • Stores must sell these foods by this date even though they are still safe to eat.

Dairy Shelf Life – After Sell-By Date

  • Milk - 1 week
  • Yogurt - 2 weeks
  • Soft Cheese - 1-2 weeks
  • Eggs - 4-5 weeks
  • Hard cheese - 6 months

October: Eat Local!

Local foods are fresher and seasonal, usually have less environmental impact, preserve green space, promote food apple safety and variety, and support the local economy.

Easy and inexpensive ways to eat local include:

  • Shopping at Farmers' Markets
  • Joining a Community Supported Agriculture co-op
  • Eating seasonal food
  • Freezing seasonal food
  • Growing your own food

Learn more and find a tasy seasonal recipe here.

September: MyPlate

Healthy choices for your family with MyPlate! myplate graphic Eat from all five food groups every day. Think variety! Your brain is more powerful, more complex and more clever than any computer ever built. Help keep your brain and body healthy by eating a variety of foods from each food group every day.

Fruit

  • 90% of all strawberries are produced in California
  • Strawberries are a fruit grown on flowering plants in the rose family
  • Watermelon is grown 44 different states in the summer months

Vegetable

  • The average ear of corn has 800 kernels in 16 rows
  • There is one silk for every kernel
  • A cob will have an even number of rows

Grain

  • Grains are a type of grass that produce seeds that can be eaten
  • Grains are high in the nutrient carbohydrates, which gives our body energy

Protein

  • Proteins grow, maintain, and replace the tissues in our bodies. Our muscles, organs, and immune systems are mostly made of protein
  • Keratin is a type of protein that our hair, nails, and outer skin is made of

Dairy

  • Cows eat about 100 lbs of food every day and drinks 50 gallons of water
  • To get the amount of calcium in an 8 oz glass of milk, you’d have to eat ¼ cup of broccoli, seven oranges or six slices of wheat bread 
  • Calcium is a mineral found in many foods. The body needs calcium to maintain strong bones and teeth while carrying out many important functions. Almost all calcium is stored in bones and teeth.
  • Our bodies cannot produce calcium; we only get it from the foods we eat

Learn more.

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