Classroom

News
Ms. Dobbs
dobbsann@msu.edu
Room 5

January

This Month in
the Classroom
Our Math focus for
January will include
multiplication and
division facts.
In Social Studies and
English, we will be
focusing on Martin
Luther King Jr. through
various books and
speeches.
In science, we will begin
our unit on the universe
and its stars!

Mark Your Calendar!

Monday, January 18th:
Martin Luther King Jr. Day,
NO SCHOOL

Monthly Focus: MyPlate

For the next 5 months, the focus of our newsletters will be
on the MyPlate diagram thats shown above. Together we
will learn about the importance of nutrition, eating a wellbalanced meal, and the many benefits that go along with
eating a healthy diet.

What exactly is MyPlate?

MyPlate is an educational based tool, which was created in
2011 by the U.S. Department of Agriculture in order to
promote healthy nutrition habits and balanced food
choices.
MyPlate focuses on significant healthful concepts that are
based on the 2010 Dietary Guidelines for Americans.
MyPlate incorporates the 5 main food groups (fruits,
vegetables, grains, proteins, and dairy foods), which each
correspond to a section on the plate.
The simple MyPlate icon offers a powerful visual cue that
encourages individuals to think about their food choices
across all food groups, helping them build a healthy plate
at meals.
References:

Proscia, Amanda, RDN. (2014). Journal For Renal Nutrition.

Abbatangelo-Gray, J. ScD. (2012). Journal of Nutrition Education and Behavior.
Picture: ChooseMyPlate.gov (2015).

February

Classroom
News
Ms. Dobbs
dobbsann@msu.edu
Room 5

Monthly Focus: MyPlate & Proteins

What Foods make up the Protein
Group?
Many people mistake meat and poultry
for being the only form of protein in our
diets, however foods made from seafood,
beans & peas, eggs, processed soy
products, nuts, and seeds are all healthy
forms of protein too!

Healthy Protein Choices:

Protein provides us with a lot of health
benefits; however, making wise choices in
the protein you consume is vital.
In order to make healthy protein choices,
try choosing leaner/low-fat meats and
poultries, such as lean ground beef (at
least 92% lean) and boneless/skinless
poultry.
Choosing proteins that are high in fat
and cholesterol may cause health
implications.
Vary the types of proteins you consume to
increase your nutrient intake. For
example, try choosing seafood at least
twice a week as your main protein, and
choose beans, peas, or soy often.
Healthy Snack Choice:
Grab oz of unsalted almonds (~12)
for an energy boost on the go!

Daily Recommended Value of Protein

Children
Girls
Boys
Women
Men

2-3 years old

4-8 years old
9-18 years old
9-13 years old
14-18 years old
19-30 years old
31-51+ years old
19-30 years old
31-50 years old
51+ years old

2 oz
4 oz
5 oz
5 oz
6 oz
5 oz
5 oz
6 oz
6 oz
5 oz

This Month in The Classroom...

For February, we will be focusing on
cooperation and working with a group
to accomplish a task!
In Math, we will be working with
properties.
In Science, we will begin our unit on
the roles of water in Earths surface
processes.

Mark Your Calendar!

Feb. 14th: Valentines
Day Party!

References: ChooseMyPlate.gov. (2015).

Picture: www.freshdesignpedia.com

March

Classroom
News
Ms. Dobbs
dobbsann@msu.edu
Room 5

Monthly Focus: MyPlate & Whole Grains

This Month in the
Classroom
In Math, we will begin our
unit on shapes.
In science, we will
continue our unit on the
roles of water in Earths
surface processes by
creating a model of the
Great Lakes system.
In Social Studies, we are
focusing on early U.S.
history.
In English, we will start
our poetry unit

Mark Your Calendar!

March 11th: Parentteacher conferences 3:306:30

Foods that make up grains include those that come from

wheat, rice, oats, cornmeal, barley or other cereal grains.
Examples include: bread, pasta, oatmeal, cereals, tortillas,
and grits.
Grains come in two forms: Whole Grains and Refined
Grains. In order to maintain a healthy diet, it is
important to limit refined grains, which are stripped of
important nutrients.
Whole grains are loaded with nutrients! Including dietary
fiber, B vitamins, and minerals such as iron, magnesium,
and selenium.
Whole grains help the overall health and maintenance of
our bodies by reducing the risk of heart disease, assisting
in bowel functions, and managing weight!

Daily Recommended Value of Grains

Children

2-3 years old

3 ounce equivalents
4-8 years old
5 ounce equivalents
Girls
9-13 years old
5 ounce equivalents
14-18 years old
6 ounce equivalents
Boys
9-13 years old
6 ounce equivalents
14-18 years old
8 ounce equivalents
Women
19-50 years old
6 ounce equivalents
51+ years old
5 ounce equivalents
Men
19-30 years old
8 ounce equivalents
31-50 years old
7 ounce equivalents
51+ years old
6 ounce equivalents
In general, 1 slice of bread, 1 cup of cereal, or cup of
cooked rice, pasta or cereal are considered to be 1-ounce
equivalents from the grains food group.
References: ChooseMyPlate.gov. (2015).
Picture: www.boldsky.com

April

Classroom News
Ms. Dobbs
dobbsann@msu.edu
Room 5

Monthly Focus: MyPlate & Dairy

MyPlate describes the dairy group as being all fluid milk,
along with many milk products. However, foods made
from milk that have little to no calcium, such as cream,
cream cheese, and butter, are not included in this group.
Soymilks, which are fortified with calcium, are also part of
the dairy group.

How Much Dairy is Healthy?

Children
Girls
Boys

2-3 years old

4-8 years old
9+
9+

2 cups
2 cups
3 cups
3 cups

Generally, 1 cup of milk, yogurt, or soymilk, 1 ounces of

natural cheese, or 2 ounces processed cheese would count

as 1 cup from the dairy group.

Tips for Making Healthy Dairy Choices:

When choosing your dairy, MyPlate recommends choosing
fat-free or low-fat yogurt, milk, or cheese.
Avoid sweetened milk choices.
Plain Greek yogurt can make a great substitute for sour
cream, or be used in various dips for fruits or veggies.
Blend together your favorite fruit, low-fat or fat-free
yogurt, and ice for a yummy smoothie!
For those who cannot consume dairy products, kale, soy
products, leafy greens, and calcium fortified
foods/beverages are great ways to still receive calcium!
Avoid unpasteurized milk or any dairy product made from
unpasteurized milk.
References: ChooseMyPlate.gov. (2015).
Picture: www.sourceprobiotics.com

This Month in the

Classroom
In Social Studies, we will
continue our unit on U.S.
history.
In Math, we will be
moving to our unit on
numbers and operations.
In science, we will focus
on weather and climate.
In English, we will be
focusing on summarizing
text and listing the key
points.

Mark Your Calendar!

April 1st-8th: Spring
Break. No school

May

Classroom
News
Ms. Dobbs
dobbsann@msu.edu
Room 5

Monthly Focus: MyPlate & Fruits and Vegetables

What Counts Towards Your Daily
Value of Fruits & Vegetables?
Any fruit or vegetable (fresh, frozen,

canned, or dried) or 100 % fruit or

vegetable juice counts as a member of
these food groups.
Combined, fruits and vegetables should
make up half of your plate every meal.

This Month in The

Classroom
In Social Studies, we will
be moving to our unit on
human systems.
In Science, we will be
learning about how
humans can impact Earth
Systems.
In Math we will be taking
on fractions!
In English, we will work
on reading articles and
responding through
opinion papers.

Mark Your Calendar!

May 27th: Field Day!
May 30th: Memorial Day.
No school

Why Eat Fruits & Vegetables?

Most fruits and vegetables are naturally

low in fat and calories, and contain zero

cholesterol, all while providing you with
vital nutrients.
Fruits and vegetables contain potassium,
dietary fiber, vitamin C, vitamin C, and
folic acid.

Eating an overall healthy diet that is rich in fruits and

vegetables may reduce your risk of heart disease, certain

cancers, obesity, and type 2 diabetes.
Fruits and vegetables containing potassium may lower
blood pressure, reduce the risk of developing kidney
stones, and help to decrease bone loss.

Recommended Daily Value for Fruits & Vegetables

Children
Girls
Boys
Women
Men

Age
2-3 years old
4-8 years old
9-13 years old
14-18 years old
9-13 years old
14-18 years old
19-30 years old
31-50 years old
51+ years old
19-30 years old
31-50 years old
51+ years old

Fruits
1 cup
1-1 cups
1 cups
1 cups
1 cups
2 cups
2 cups
1 cups
1 cups
2 cups
2 cups
2 cups

Vegetables
1 cup
1 cups
2 cups
2 cups
2 cups
3 cups
2 cups
2 cups
2 cups
3 cups
3 cups
2 cups

References: ChooseMyPlate.gov. (2015).

Picture: theguidingknife.com

References

Abbatangelo-Gray, J. ScD, Herzong, J. BA, Levine, E. PhD, RD, McLaughlin, G. MA, Mobley, A. PhD,
RD. (2012). Evaluating MyPlate: An Expanded Framework Using Traditional and
Nontraditional Metrics for Assessing Health Communication Campaigns. Journal of Nutrition
Education and Behavior, 44 (4), S2-S12. doi:10.1016/j.jneb.2012.05.011
Proscia, A. RDN. (2014). MyPlate for Healthy Eating With Chronic Kidney Disease. Journal For Renal
Nutrition, 24 (3). E23-25. doi: http://dx.doi.org/10.1053/i.jrn.2014.02.003
United States Department of Agriculture. ChooseMyPlate.gov. (2015). All About the Dairy Group.
Alexandria, VA. USDA Center for Nutrition Policy and Promotion.
United States Department of Agriculture. ChooseMyPlate.gov. (2015). All About the Fruit Group.
Alexandria, VA. USDA Center for Nutrition Policy and Promotion.
United States Department of Agriculture. ChooseMyPlate.gov. (2015). All About the Grains Group.
Alexandria, VA. USDA Center for Nutrition Policy and Promotion.
United States Department of Agriculture. ChooseMyPlate.gov. (2015). All About the Protein
Group. Alexandria, VA. USDA Center for Nutrition Policy and Promotion.
United States Department of Agriculture. ChooseMyPlate.gov. (2015). All About the Vegetable
Group. Alexandria, VA. USDA Center for Nutrition Policy and Promotion.