Name the six food groups |
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Fats, oils, sweetsMilk yogurt and cheese group; Meat, Poultry, Fish, Eggs and Nuts GroupVegetables and Fruit GroupBread, Cereal, Rice and Pasta Group |
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How many servings per day are recommended for the fats, oils and sweets group? |
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Use oils, fats and sweets sparingly (small amounts) in your diet. |
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How many servings per day are recommended for the milk, yogurt and cheese group? |
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Three to five servings per day are recommended for the Milk, Yogurt and Cheese Group. |
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How many servings per day are recommended for the Meat, Fish, Poultry, Dried Beans, Eggs and Nuts Group? |
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Two to three servings per day are recommended for the Meat, Fish, Poultry, Dried Beans and Nuts Group. |
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How many servings per day are recommended for the Vegetable Group? |
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Three to five servings per day are recommended for the Vegetable Group. |
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How many servings per day are recommended for the Fruit Group? |
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Two to four servings per day are recommended for the Fruit Group. |
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How many servings per day are recommended for the Breads, Cereal, Rice and Pasta Group? |
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Six to eleven servings per day are recommended for the Breads, Cereal, Rice and Pasta Group. |
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What is a serving size for Milk, Yogurt and Cheese? |
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One serving size for milk or yogurt is one cup.One serving size of natural cheese is 1 1/2 ounce or 2 ounces of processed cheese. |
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What is a serving size for meat, poultry or fish? |
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One serving size for lean meat, poultry or fish is 2 to 3 ounces. |
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What is a serving size for vegetables? |
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One serving size for vegetables is one cup of raw leafy vegetables, 1/2 cup of other vegetables cooked or chopped raw. |
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What is a serving size of fruit? |
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One serving size of fruit is one medium apple, banana or orange or 3/4 cup fruit juice. |
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What is on serving size of bread? |
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One serving size of bread is one slice. |
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What is a serving size of cereal? |
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One serving size of cereal is one ounce ready-to-eat cereal. |
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What is one serving size of cereal, rice and pasta? |
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One serving size of cereal, rice or pasta is 1/2 cup. |
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