This MyPlate Relay will get students moving!!
• Lots of pictures of food.
• Several MyPlate posters with the sections made into pockets.
Divide group into teams of 4-6 children each.
Put the myplate posterss on one side of the room.
You can either divide the food pictures among the groups, or mix all the pictures on the other side of the room.
Have the groups on a third side (part of the goal of this game is to get the kids moving).
At the start signal, the first child in each group picks a food picture, runs to the poster, places it in the correct pocket and runs back to his or her team to tag the next player.
Player two repeats the action, and so on, until all players have run or all the pictures are used.
To make it more demanding, each team would have to choose a picture from all food groups, so their plate has at least one food in each pocket when they are done.
The first team to correctly place all their pictures wins, or the team with the most correctly placed pictures at the end of a specified time wins.
By CFFH reader Mary Keith
Editor note: you can also have the kids color a large poster like myplate and set it on the table. Have them arrange the food on the plate according to the food group.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.