To help educators integrate the UDSA’s new dietary guidelines and MyPlate food icon into your plans, the National Pork Board and the award-winning curriculum specialists at Young Minds Inspired (YMI) have teamed up to create this supplement to the Step Up to a Healthier You program The activities in this supplement will help you teach your students or clients about making smart dietary choices—including making half the plate fruits and vegetables as shown in the new MyPlate icon—and will help them learn that lean protein, including several cuts of pork, is an important part of their diet.

We encourage you to share this valuable supplement with your colleagues, school’s food service directors and your fellow educators.

Click here for the PDF of the Step Up to a Healthier You program.

The cuts below meet the guidelines for “lean” (less than 10 g fat, 4.5 g saturated fat and 95 mg cholesterol) with pork tenderloin meeting the guidelines for “extra lean” (less than 5 g fat, 2 grams of sat fat and 95 mg cholesterol)

The tenderloin is the leanest cut of pork – a 3-ounce serving contains 120 calories and 2.98 grams of total fat – as lean as a skinless chicken breast. Other lean cuts (based on a 3-ounce cooked serving) include boneless loin roast with 147 calories and 5.3 grams of fat; boneless loin chops with 153 calories and 6.2 grams of fat, and boneless ham (extra lean) with 123 calories and 4.7 grams of fat. A 2-ounce serving of Canadian-style bacon contains 86 calories and 3.9 grams of fat.