Wednesday February 8 :: 

Food Model Activities 2 - Brown Bagging it

Grade Level: Upper Elementary / Junior and Senior High / Adult

Activity Synopsis

Using their knowledge of the Five Food Groups, participants modify a meal represented by an assortment of Food Models in a lunch bag. This activity can be varied depending on the interests and needs of your groups.

Activity Outcome

Participants will be able to:

• Modify a meal to include foods from the Five Food Groups

Materials and Advance Prep

• Select Food Models for Step 1
• Place 5 to 7 Food Models in each bag. Use foods from only four food groups plus and additional food or two (Do not use Combination Foods for this activity.) For example, milk, celery sticks, baby carrots, an apple, peanut butter, 2 slices of whole wheat bread and potato chips.
• Optional: Additional Food Models for substitutions

What To Do

1. Explain that the first step in eating a nutritious diet is to select foods from the Five Food Groups. Using the information on the Eat the Five Food Group Way! chart (PDF) and selected Food Models, review the:
   • Foods included in each food group.
   • The key nutrient supplied by each food group.
2. Tell participants that an easy rule of thumb for selecting a nutritious meal is to eat 2 vegetables and at least 1 food from each of the other food groups.
3. Distribute a lunch bag to each participant. Tell them that each bag is missing a food from one of the food groups. Have participants decide which food group they are missing and exchange foods with each other until they have foods from all Five Food Groups.
4. Check for understanding by asking participants to hold up all foods in their bag from the Milk Group, Grain Group, etc.

Suggested Variation for Adults and Nutrition Counseling

Place 5 to 7 Food Models in each bag that make up a typical meal. Have other Food Models available for substitutions. Depending on the interests of the group, give one of the following challenges:

• Increase the amount of calcium
• Increase the amount of iron
• Reduce the number of calories
• Decrease the amount of sodium
• Decrease the amount of fat

Have participants examine their foods and the nutrient values on the back, then modify their meals using the substitution Food Models.

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