Learn the three We Can! food categories (GO, SLOW, and WHOA) and how to recognize foods that are the better choices for a healthy body.
GO foods can be eaten anytime (most often)—they are lowest in fat, added sugar, and calories. Examples: fat-free and low-fat milk and milk products, fresh and frozen fruits, vegetables, and whole grains.
SLOW foods should be eaten sometimes (less often at most several times a week)—they are higher in fat, added sugar, and/or calories. Examples: 100% fruit juice, pancakes, and baked chips.
WHOA foods can be eaten only once in a while (least often)—they are very high in fat and/or added sugar, and are much higher in calories. Examples: French fries, doughnuts, fried chicken, candy, and fried potato chips.
NATIONAL PRE-K–2nd grade HEALTH PERFORMANCE STANDARDS
- Identify how the family influences personal health practices and behaviors.
- Identify healthy behaviors that impact personal health.
Common Core Standards: Kindergarten-Second Grade
- Language: Vocabulary Acquisition and Use
- CCSS.ELA-Literacy.L.K.5a
- CCSS.ELA-Literacy.L.K.5c
- Speaking and Listening: Comprehension and Collaboration
- CCSS.ELA-Literacy.SL.K.1
- CCSS.ELA-Literacy.SL.1.1
- CCSS.ELA-Literacy.SL.2.1
- CCSS.ELA-Literacy.SL.K.2
- CCSS.ELA-Literacy.SL.1.2
- CCSS.ELA-Literacy.SL.2.2
- CCSS.ELA-Literacy.SL.K.4
- CCSS.ELA-Literacy.SL.1.4
- CCSS.ELA-Literacy.SL.2.4
- Reading Literature: Key Ideas and Details
- CCSS.ELA-Literacy.RL.K.1
- CCSS.ELA-Literacy.RL.K.2
- CCSS.ELA-Literacy.RL.K.3
- CCSS.ELA-Literacy.RL.1.1
- CCSS.ELA-Literacy.RL.1.2
- CCSS.ELA-Literacy.RL.1.3
- Craft and Structure
- CCSS.ELA-Literacy.RL.K.4
- CCSS.ELA-Literacy.RL.1.4
- Integration of Knowledge and Ideas
GO foods should be eaten often; SLOW foods should be eaten sometimes; and WHOA foods should be eaten sparingly.
Limit the availability and accessibility of high-fat, high-density/low nutrient foods in the home.
Increase availability and accessibility of healthy foods in the home.
Balance energy in and energy out.
Limit the availability and accessibility of sugar-sweetened beverages.