Adolescent Food Guidelines PLR Ebook

Table of Contents

Table of Contents
Guidelines for Healthy Food and Beverages for
Adolescent Health Programs 4
• Replace Sweetened Drinks with Water and Low Fat Milk 4
• Serve More Fruits and Vegetables 5
• Increase Consumption of Whole Grains 6
• Provide Fewer High Fat or Sugar Foods and More Nutrient 7
Rich and High Fiber Foods
• Serve Healthier Fast Food Choices 8
• Why Do Portion Sizes Matter? 9
Tips for Successfully Implementing Healthy
Food and Beverages Guidelines 11
• Utilize Local Resources to Support Nutritious Eating 11
• Establish Agency Wide Nutritious Food Policies 11
• How to Deal with Challenges Associated with Costs 11
• Involve Youth in Choosing Nutritious Meal Options and Food Preparation 12
• How to Deal with Challenges Associated with Limited Facilities 12
• Lead By Example 12
• Suggestions for Healthier Food and Beverage Choices 13
• Healthier Vending Machine Options 14
• Quick Tips for Reading Labels 14
• Sample Menu Suggestions 15
Sample Recipes 16
• Tasty Healthy Chicken Nuggets 16
• Mini Veggie Pizzas 17
• Very Veggie Mac and Cheese 18
• Pyramid Pockets 19
• Mixed Goodie Bag 20
• Heart Healthy Hummus 21
• Vegetable Macaroni Salad 22
• Mexican Pinwheels 23
• Broccoli Buffet Salad 24
• Crunchy Bananas 25
• Peachy Pops 26
• Fruit Cobbler Crunch 27
• Sweet Chips 28
• Apple Cinnamon Wrap and Roll 29
• Super Fruity Smoothie 30
Related Online Resources 31
Acknowledgments 32

Sample Content Preview

Mini Veggie Pizzas

Ingredients:

5 whole grain English muffins (or mini bagels)
1 small zucchini
1 green or red bell pepper
8 – oz. package part-skim mozzarella cheese
8 – oz. can of tomato sauce
½ teaspoon dry oregano

Directions:

1. Slice English muffins in half. Place them on a baking sheet, and toast lightly in oven or toaster oven.

2. Wash zucchini and bell pepper. Grate zucchini. Chop pepper into small pieces.

3. Grate mozzarella cheese.

4. Top each muffin in half with 1 tablespoon of tomato sauce. Add grated zucchini, chopped pepper and grated cheese. Sprinkle with oregano.

5. Broil in oven until cheese is melted (about 2 minutes).

*If concerned about your daily sodium intake, try preparing this recipe with low salt or no tomato sauce

Yields 10 pizza muffins

Very Veggie Mac and Cheese

Ingredients:

2 cups uncooked elbow macaroni
4 Tablespoons all-purpose white flour
2 cups fat-free milk
2 cups shredded low-fat cheddar cheese
½ teaspoon black pepper
2 cups cooked chopped broccoli
Be creative: Add a drained can of diced tomatoes and/or chopped, cooked carrots instead of broccoli.

Directions:

1. Cook macaroni, following the instructions on the package
2. Drain the cooked macaroni and return to the pan.
3. While the macaroni is still warm, sprinkle the flour and stir thoroughly.
4. Over the medium heat, slowly stir the milk into the macaroni.
5. Add the cheese and pepper.
6. Stir over medium heat until the milk and cheese thicken into a cream sauce—approximately 7-10 minutes.
7. Stir in the broccoli, heat thoroughly.
8. Taste; then add a small amount of salt, if needed.

Yields about 6 servings

Other Details

- 1 Ebook (PDF, DOC), 32 Pages
- 2 Ecovers (JPG, PNG)
- Year Released/Circulated: 2023
- File Size: 2,424 KB

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