13.2 Nutrition
Key Takeaways
- USDA MyPlate organizes a balanced meal around five food groups: fruits, vegetables, grains, protein, and dairy.
- Carbohydrates, proteins, fats, vitamins, minerals, and water each serve distinct, teachable functions in the body.
- Reading nutrition labels helps students and families compare serving size, calories, sugar, sodium, and ingredient quality.
- Classroom food allergy management, cultural food practices, and school wellness policies all shape how nutrition is taught in Georgia P-5 settings.
- Teachers promote balanced meals, appropriate portion sizes, and healthy versus unhealthy food choices through modeling and hands-on activities.
USDA MyPlate: The Five Food Groups
MyPlate is the USDA's current nutrition model, replacing the older food pyramid. It divides the plate into four sections plus a side cup, making proportions visible and easy to teach.
| Food Group | Examples | Key Nutrients Provided | Elementary Teaching Tip |
|---|---|---|---|
| Fruits | Apples, berries, oranges, 100% juice | Vitamin C, potassium, fiber | Compare whole fruit vs. juice; whole fruit keeps fiber |
| Vegetables | Carrots, spinach, beans, tomatoes | Vitamin A, vitamin K, folate, fiber | Sort by color; "eat a rainbow" activity |
| Grains | Bread, rice, pasta, oatmeal | Carbohydrates, B vitamins, iron | Emphasize whole grains over refined |
| Protein | Chicken, beans, eggs, fish, nuts | Protein, iron, zinc, B12 | Compare plant and animal sources |
| Dairy | Milk, yogurt, cheese | Calcium, vitamin D, protein | Discuss lactose-intolerance alternatives |
A balanced plate at lunch shows about half fruits and vegetables, one-quarter grains (preferably whole), one-quarter protein, and a serving of dairy on the side.
Major Nutrients and Their Functions
Nutrients are substances the body needs to grow, repair, and function. Macronutrients are needed in larger amounts; micronutrients in smaller amounts.
| Nutrient | Type | Primary Functions | Common Food Sources |
|---|---|---|---|
| Carbohydrates | Macronutrient | Main energy source, especially for brain and muscles | Bread, rice, pasta, fruits, vegetables |
| Proteins | Macronutrient | Build and repair tissue, support immune function, enzymes | Meat, fish, eggs, beans, nuts, dairy |
| Fats | Macronutrient | Long-term energy, absorb vitamins, cell membranes, insulation | Oils, butter, avocado, nuts, fatty fish |
| Vitamins | Micronutrient | Regulate body processes (A: vision; C: immunity; D: bones; B: energy) | Fruits, vegetables, fortified dairy, eggs |
| Minerals | Micronutrient | Build tissue and regulate fluids (calcium: bones; iron: blood; sodium: fluid balance) | Dairy, leafy greens, meat, salt |
| Water | Macronutrient-like | Regulates temperature, transports nutrients, removes waste | Drinking water, fruits, soups |
Reading Nutrition Labels
Upper elementary students can begin reading Nutrition Facts labels. Key teaching points:
- Serving size comes first; all numbers refer to that amount.
- Calories measure energy per serving.
- % Daily Value shows how much a serving contributes to a 2,000-calorie diet; 5% or less is low, 20% or more is high.
- Added sugars, sodium, and saturated fat should be limited.
- Ingredient lists are ordered by weight; the first three ingredients dominate the product.
A classroom activity might compare two cereal boxes, identifying which lists whole grain first and which lists sugar.
Healthy vs. Unhealthy Food Choices and Portion Sizes
Healthy choices are whole, minimally processed, and nutrient-dense. Unhealthy choices are high in added sugar, sodium, saturated fat, or refined grains and often calorie-dense but nutrient-poor.
Portion size is the amount a person chooses to eat; serving size is the standard reference on a label. Teaching children to use visual cues helps: a fist is about one cup, a thumb about one ounce of cheese, a deck of cards about three ounces of protein.
Balanced Meals
A balanced meal includes at least three of the five food groups and limits added sugar and sodium. Breakfast examples: oatmeal (grains) with berries (fruit) and milk (dairy). Lunch examples: turkey sandwich on whole-wheat bread (grains, protein) with carrot sticks (vegetable) and an apple (fruit). Teachers can use sample menus to have students build and evaluate plates.
Food Allergies in the Classroom
Food allergies are an immune response to a specific protein; reactions range from hives to life-threatening anaphylaxis. U.S. food-labeling law recognizes nine major allergens: milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts, and sesame (sesame was added under the FASTER Act and has been required on labels since 2023).
Teacher responsibilities include:
- Knowing each student's allergy and the emergency action plan, including how to use an epinephrine auto-injector (EpiPen).
- Preventing cross-contact during snacks, crafts, and celebrations.
- Choosing non-food rewards (stickers, extra recess) to reduce risk.
- Communicating with families before any classroom food event.
Cultural Food Practices
Georgia classrooms are culturally diverse. Teachers must present foods without judgment, recognizing that traditional dishes from many cultures are nutritionally rich. A tortilla, dal, or stir-fried vegetable dish may be unfamiliar to some students but represents a balanced meal. Avoid labeling foods "good" or "bad" based on familiarity; instead, analyze any meal using MyPlate proportions.
School Wellness Policies
Under the federal Healthy, Hunger-Free Kids Act, every school district participating in federal meal programs must maintain a Local School Wellness Policy. It addresses nutrition standards for school meals, competitive foods sold on campus, nutrition education, and marketing. Teachers should know their district's policy, model it in classroom celebrations, and integrate it across the curriculum.
Nutrition Education Across the P-5 Band
Nutrition instruction should spiral across grade bands rather than be taught as a single unit. In P-2, students name food groups, sort foods by color and texture, and identify which foods help them grow. In grades 3-5, students begin to read nutrition labels, compare added sugars and sodium, set personal wellness goals, and analyze how advertising shapes food choices. Cross-curricular integration is natural: math lessons use serving-size calculations, science lessons examine how vitamins support body systems, and social studies lessons explore cultural food traditions across Georgia communities.
Building a Classroom Food Environment
The classroom food environment often teaches more than any single lesson. Teachers can reinforce healthy choices by using non-food rewards, offering water bottles at desks, celebrating birthdays with active games rather than cupcakes, and keeping a bowl of fruit visible. When food is part of a lesson or celebration, the teacher previews it with families, checks allergy lists, and offers at least one option every student can safely eat. The goal is a setting where the healthy choice is also the easy choice.
According to USDA MyPlate, approximately what proportion of an elementary student's lunch plate should be fruits and vegetables combined?
Which nutrient's primary function is to build and repair tissue and support immune function?