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Bread, Cereal, Rice, and Pasta Group Bread Hamburger roll, bagel, English muffin Tortilla Rice, pasta, cooked Pain crackers, small Breakfast cereal Pancakes, 4-in diameter Croissant Doughnut Danish Cake, Frosted Cookies Pie, fruit, 2-crust Vegetable Group Vegetables, cooked Vegetables, leafy, raw Vegetables, nonleafy raw, chopped Potatoes, scalloped Potato salad French fries Fruit Group Whole fruit: apple, orange. Banana Fruit, raw or canned Fruit juice, unsweetened Avocado Milk, yogurt, and cheese Group Skim milk Lowfat milk 2 % Whole milk Chocolate milk, 2 % Lowfat yogurt, plain Lowfat yogurt, fruit

1 slice            Ѕ cup 3-4 1oz 1 large(2oz) 1medium (2oz) 1medium (2oz) 1 average slice 2 medium 1 average slice 2 medium Ѕ cup 1cup Ѕ cup Ѕ cup Ѕ cup 10 1 medium Ѕ cup ѕ cup ј whole 1 cup 1 cup 1 cup 1 cup 8 oz 8oz

Natural cheddar cheese Processed cheese Mozzarella, part skim Ricotta, part skim Cottage cheese, 4 % fat Ice cream Ice milk Frozen yogurt Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group Lean meat, poultry, fish, cooked Ground beef, cooked Chicken, with skin Bologna Dry beans and peas, cooked Peanut butter Nuts Fats, oils, and Sweets Butter, margarine Mayonnaise Salad dressing Reduced calorie salad dressing Sour cream Sugar, jam, jelly Cola Fruit drink, ade Chocolate bar Sherbet Fruit sorbet Gelatin dessert

1 Ѕ oz 2 oz 1 Ѕ oz Ѕ cup Ѕ cup Ѕ cup Ѕ cup Ѕ cup 3 oz 3 oz 3 oz 2 slices (1 oz) 1 (1 oz) 2 Tbsp (1 oz) 1/3 cup (1 oz) 1 tsp 1 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp 1 tsp 12 fl oz 12 fl oz 1 tsp Ѕ cup 1 tsp 1 tsp 1/3 1/3 1/3 1/3 1/3 1/3

Plan a healthy Diet    Using the food Guide Pyramid and “What Counts as a Serving?” plan a full day’s diet that contains the recommended number of servings for each food group. Be sure that the meals you create are ones you would actually eat.

                                                                                                                           

                                                Food Items                How        Number of           Total number

                                                                                    Much      servings               of serving

Bread Group
Vegetable Group
Fruit Group
Milk Group
Meat Group
Fats, Oils, and Sweets

 Food Guide Pyramid.

   The U.S. Department of Agriculture Food Guide Pyramid is an outline for making daily food choices for a healthful diet. Researchers now know that eating a healthful diet reduces the risk of heart disease, high blood pressure, stroke, certain cancers, and the most common type of diabetes.

   The pyramid shape is related to the recommended daily amounts of food from each of five major groups and from a sixth grouping of “extras”. Most people should eat more servings of foods from groups closer to the base and fewer servings of food from groups closer to the trip.

   For good health you need foods from the five major food groups shown in the Food Guide Pyramid. At the base of the Pyramid is the Bread Group, which includes bread, cereal, rice, and paste. On the next level are the Vegetable Group – including yellow, root, and green leafy vegetables – and the Fruit Group. On the third level are the Milk Group – which includes milk, yogurt, and cheese – and the Meat Group, which includes meat, poultry, fish, dry beans, eggs, and nuts. The sixth grouping – Fats, Oils, and Sweets – is shown  at the tip of the Pyramid; these extras are grouped together because they each should be used sparingly.

 The knowledge of this theme “Food” makes these practical and theoretical valuable for those who wanted to grow thin or to grow fat.

   Also material of this report is incased knowledge and enriched this theme. It is the help for English teachers and students who want to know more than they have in their books. 

Bibliography

The magazine “Forum” volume 36 number 4 Oct-Dec 1998

The book “Brush your English” E.D. Mihailova and A.Y. Romanovich, Moscow. 2001

The book “ 1000 English topics” V. Kaverina and V. Boiko, Moscow, 2000

The book “ Happy English reader”

The book “American Studies” V.M. Pavlotskei, St. Peterburg, 1997

The book “The USA history and the present” L. Khalilova, 1999

The book “Kazakh in brief” G.H. Molkha, Astana

The book “English for students” I.A. Klapalchenko, Mpscow, 1997

 

[1] From the magazine “Forum”.

[2] From the magazine “Forum”.

[3] From the magazine “Forum”.

[4] From the magazine “Forum”.

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