We will discuss the gradual increase in food portion sizes over time, how much it affects how we eat, how we perceive it as normal, and how we can learn to practice portion control.

The MyPlate image is a plate that is divided into five sections, with each section representing how much of each food group you should eat. In this class we will discuss the benefits of how healthy eating added up over time - bite by bite - can make small changes matter.

Participants apply information they have learned to consider holistic dietary changes.

Participants determine and visually represent how much sugar is in a drink.

Partipants consider the difference between "whole foods", "minimally processed", and "ultra processed" foods.

Categorize fruits and vegetables according to color and the nutrients they provide and determine which colors might be missing from the diet.

We will discuss the gradual increase in food portion sizes over time, how much it affects how we eat, how we perceive it as normal, and how we can learn to practice portion control.

In this class, participants will learn how to plan and prepare healthy meals as well as how to store healthy foods, all while minding their wallets.

Participants consider the differences between “whole foods,” “minimally processed,” and “ultra processed” foods.

Participants will discuss the difficulties of including fruits and vegetables in their family’s meals.

Categorize fruits and vegetables according to color and the nutrients they provide and determine which colors might be missing from the diet.

Feeding the Gulf Coast is helping our community learn about nutrition. This program is all about making learning fun and respectful. We believe that when learning is enjoyable and sensitive to people's feelings and experiences, it can help us make better choices about what we eat. Let's learn together!

Participants will learn the importance of whole grains.

Categorize fruits and vegetables according to color and the nutrients they provide and determine which colors might be missing from the diet.

In this class, we will discuss the Dairy food group from My Plate and its importance to us as we grow.

Participants will learn about recipe terms and measurements used in different foods as well as how to read a recipe.

Categorize fruits and vegetables according to color and the nutrients they provide and determine which colors might be missing from the diet.

Participants consider the differences between “whole foods,” “minimally processed,” and “ultra processed” foods.

Participants will learn about recipe terms and measurements used in different foods as well as how to read a recipe.

We will discuss the gradual increase in food portion sizes over time, how much it affects how we eat, how we perceive it as normal, and how we can learn to practice portion control.

We will discuss the gradual increase in food portion sizes over time, how much it affects how we eat, how we perceive it as normal, and how we can learn to practice portion control.