To eliminate tobacterial hazardsin food.   Each colorprovides differentnutrients that wecan benefit from.  Whole foods notchanged. Processedfoods something hasbeen taken out oradded in.   In the refrigerator, inthe microwave, andin a container ofcold water    Half yourplate  Fat, sodium(salt) andsugar  TrueTrue Below 40degrees  Free!Half yourgrains  To eliminateto bacterialhazards infood.  To eliminate tobacterial hazardsin food.   Each colorprovides differentnutrients that wecan benefit from.  Whole foods notchanged. Processedfoods something hasbeen taken out oradded in.   In the refrigerator, inthe microwave, andin a container ofcold water    Half yourplate  Fat, sodium(salt) andsugar  TrueTrue Below 40degrees  Free!Half yourgrains  To eliminateto bacterialhazards infood. 

Basic Nutrition 1 - Call List

(Print) Use this randomly generated list as your call list when playing the game. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
B
2
I
3
N
4
I
5
G
6
I
7
G
8
N
9
B
10
I
11
B
12
N
13
I
14
N
15
N
16
I
17
G
18
G
19
B
20
B
21
N
22
G
23
G
24
B
  1. B-
  2. I- To eliminate to bacterial hazards in food.
  3. N-Each color provides different nutrients that we can benefit from.
  4. I-
  5. G-Whole foods not changed. Processed foods something has been taken out or added in.
  6. I-
  7. G-
  8. N-
  9. B-
  10. I-In the refrigerator, in the microwave, and in a container of cold water
  11. B- Half your plate
  12. N-Fat, sodium (salt) and sugar
  13. I-
  14. N-
  15. N-True
  16. I-
  17. G-True
  18. G-
  19. B-Below 40 degrees
  20. B-Free!
  21. N-
  22. G-Half your grains
  23. G-
  24. B-To eliminate to bacterial hazards in food.