Fairfax Food Council

Fairfax County, Virginia


TTY 711

10777 Main Street, Suite 325
Fairfax, VA 22030

Diane Charles,
Project Manager

Build a Healthy Plate

Key Messages

  • Build a healthy meal using the MyPlate model.
  • Develop a sense of portion sizes using everyday items.

Food Demonstration/Recipe Tasting

Create opportunities for pantry clients to see how items they are receiving can be used to create a healthy meal.

  • Create a simple cold or hot dish for clients to sample. Note that the Health Department requires running water if the meal is prepared onsite. Another option is to have volunteers prepare a recipe in advance to be sampled.
  • Suggested Recipes from the Capital Area Food Bank Website. Provide printed recipe cards (English/Spanish) for participants to take home.

Table Displays

Children Activities

  • Using a MyPlate poster, or drawing a large MyPlate graphic on poster board, provide foods from each food group. Children select food from samples and place in proper spot on poster. This activity can also be offered as a game. Participants race each other or the clock to select food items and place them in their proper place on MyPlate.
  • Activity Sheets: MyPlate Coloring SheetMyPlate Printable Materials; Women, Infants, and Children (WIC) Activity Sheets.
  • Quiz Wheel - Participants spin wheel to answer nutrition questions and win prizes. Wheel sections can contain pictures of MyPlate characters. Children can name a food that belongs in that food group.
  • MyPlate Bean Bag Toss Game - Participants name a food item and toss a bean bag into the appropriate food group. Buckets or hula hoops can be used for food group categories.



Note: Look for organizations that may be willing to donate items to reduce cost. Suggested items for purchase may include:

  • MyPlate wristbands.
  • MyPlate magnets.

Event Set-Up/Suggestions

  • Print out resources needed for event.
  • Table(s) needed for table displays and food demos.
  • Food items need for each food group display. Use as many pantry items as possible.
  • Props for displaying portion sizes.
  • Food Samples and/or prepared recipes.
  • Napkins, toothpicks for sampling foods, hand sanitizer, gloves for sampling food.
  • If creating a meal — food items, assembly tools, serving plates and utensils
Fairfax Virtual Assistant