Diet Decisions
National Food Service Management Institute
The University of Mississippi
Diet Decisions
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Total Blood Cholesterol
Type 2 Diabetes
Blood Pressure
Some Types of Cancer
100 calories
100 calories
10-20 pounds
National Food Service Management Institute
The University of Mississippi
2
Low Carbohydrate Menu
Breakfast
 1 cup Tuna Salad
 ½ Grapefruit
Lunch
 6 ounces Chicken
 ½ cup Tossed Salad/Dressing
Dinner
 6 ounces Steak
 ½ cup Summer Squash
 ½ cup Tossed Salad/Dressing
Snack
 1 ounce Almonds, 1 Cucumber,
and ½ cup Coleslaw (no sugar)
National Food Service Management Institute
The University of Mississippi
3
Low Carbohydrate Menu
Oils Group
Breakfast
 1 cup Tuna Salad mayonnaise
 ½ Grapefruit
Lunch
 6 ounces Chicken
 ½ cup Tossed Salad/ Dressing
Dinner
 6 ounces Steak
 ½ cup Summer Squash
 ½ cup Tossed Salad/ Dressing
Snack
 1 ounce Almonds, 1 Cucumber,
and ½ cup Coleslaw (no sugar) dressing
National Food Service Management Institute
The University of Mississippi
4
Low Carbohydrate Menu
Group
Grains
Breakfast
 1 cup Tuna Salad
 ½ Grapefruit
Lunch
 6 ounces Chicken
 ½ cup Tossed Salad/Dressing
Dinner
 6 ounces Steak
 ½ cup Summer Squash
 ½ cup Tossed Salad/Dressing
Snack
 1 ounce Almonds, 1 Cucumber,
and ½ cup Coleslaw (no sugar)
National Food Service Management Institute
The University of Mississippi
5
Low Carbohydrate Menu
Vegetables Group
Breakfast
 1 cup Tuna Salad mayonnaise
 ½ Grapefruit
Lunch
 6 ounces Chicken
 ½ cup Tossed Salad/Dressing
Dinner
 6 ounces Steak
 ½ cup Summer Squash
 ½ cup Tossed Salad/Dressing
Snack
 1 ounce Almonds, 1 Cucumber,
and ½ cup Coleslaw (no sugar) dressing
National Food Service Management Institute
The University of Mississippi
6
Low Carbohydrate Menu
Fruits Group
Breakfast
 1 cup Tuna Salad mayonnaise
 ½ Grapefruit
Lunch
 6 ounces Chicken
 ½ cup Tossed Salad/Dressing
Dinner
 6 ounces Steak
 ½ cup Summer Squash
 ½ cup Tossed Salad/Dressing
Snack
 1 ounce Almonds, 1 Cucumber,
and ½ cup Coleslaw (no sugar) dressing
National Food Service Management Institute
The University of Mississippi
7
Low Carbohydrate Menu
Milk Group
Breakfast
 1 cup Tuna Salad
 ½ Grapefruit
Lunch
 6 ounces Chicken
 ½ cup Tossed Salad/Dressing
Dinner
 6 ounces Steak
 ½ cup Summer Squash
 ½ cup Tossed Salad/Dressing
Snack
 1 ounce Almonds, 1 Cucumber
and ½ cup Coleslaw (no sugar)
National Food Service Management Institute
The University of Mississippi
8
Low Carbohydrate Menu
Meat and Bean Group
Breakfast
 1 cup tuna salad mayonnaise
 ½ grapefruit
Lunch
 6 ounces chicken
 ½ cup tossed salad/dressing
Dinner
 6 ounces steak
 ½ cup summer squash
 ½ cup tossed salad/dressing
Snack
 1 ounce almonds, 1 cucumber
and ½ cup coleslaw (no sugar) dressing
National Food Service Management Institute
The University of Mississippi
9
Low Carbohydrate Menu
Observations
 0 ounces of Grains
 About 2 cups of Vegetables
 ¾ cup of Fruit
 0 cups of Milk
 4 sources of Added Oils
 16 ounces of Meat and Beans
National Food Service Management Institute
The University of Mississippi
10
MyPramid Menu
Breakfast
 Oatmeal with toasted walnuts and dried
apricots and milk
Lunch
 Tuna Salad on whole wheat bread with
lettuce leaves and lowfat sliced cheese
Dinner
 Beef Stir Fry with broccoli, cauliflower, and
carrots with brown rice and an orange
Snack
 Lowfat Lemon Yogurt with blueberries
National Food Service Management Institute
The University of Mississippi
11
MyPramid Menu
Food Groups
Breakfast
 Oatmeal with toasted walnuts
and dried apricots and milk
Lunch
 Tuna Salad on whole wheat
bread with lettuce leaves and
lowfat sliced cheese
Dinner
 Beef Stir Fry with broccoli,
cauliflower, and carrots with
brown rice and an orange
Snack
 Lowfat Lemon Yogurt with blueberries
National Food Service Management Institute
The University of Mississippi
12
MyPramid Menu
Observations
 6 ounces of Grains
 3 cups of Vegetables
 1 ½ cup of Fruit
 3 cups of Milk
 4 sources of added Oils
 6 ounces of Meat and Beans
National Food Service Management Institute
The University of Mississippi
13
Low Carbohydrate vs. MyPyramid Menu
 More calories
 More fat and saturated fat
 Less fiber
 More protein
 Less carbohydrate
 Less calcium, vitamin A, and some B
vitamins
National Food Service Management Institute
The University of Mississippi
14
Diet Decisions
National Food Service Management Institute
The University of Mississippi
15
MyPyramid Web Site
MyPyramid
Tracker link
National Food Service Management Institute
The University of Mississippi
16
Personal Discovery Assessment and
Resource – MyPyramid Tracker
Tools to use
 Food record
 MyPyramid
tracker
National Food Service Management Institute
The University of Mississippi
17
Diet Decisions
National Food Service Management Institute
The University of Mississippi
18
End of Lesson 8
National Food Service Management Institute
The University of Mississippi