Download UNIT 3: Healthy Food Choices

Markville Secondary School: Liter8 Program
Liter8 Lesson Plan
Created by:
Ramona Parkash Arora
Date:
November 12th, 2007
Liter8 Skill:
L: Learn Reading of
Informational Text, Visuals,
Graphics
Grade / Subject / Level:
Grade 10 Food & Nutrition
HFN2O
Unit:
Unit 3: Healthy Food
Choices
Indicators of Liter8 Skill (cut and paste applicable indicators):
> previewing and analyzing features of a text
> locating and accessing information from a variety of sources
> reading aloud- thinking aloud
> finding organizational and structural patterns
> identifying signal words
> extending vocabulary and identifying unknown words
> reading different text forms (texts, visuals, graphics)
> reading for purpose and pleasure
Activity:
Food Label Activity / How to read food labels
Objective:
This lesson is designed to teach students to read labels and to become more aware of the
nutritional values found in different kinds of foods.
Resources / Handouts:
See handout and lesson plan below
Notes / Reflections:
Food packages brought into class will change depending on the types of food students
consume (re: culture).
Food Labels should be brought in which have both visual and text base information.
UNIT 3: Healthy Food Choices
LESSON: Reading Food Labels
R. Parkash Arora
Gr. 10 Foods HFN
1. Recap: saturated fat, total fat, cholesterol, and calories with students (items to pay
particular attention in order to make healthy food choices)
2. Introduce how to read food label:
NOTE:
 All food labels list the product's ingredients in order by weight.
 The ingredient in the greatest amount is listed first.
 The ingredient in the least amount is listed last.
So, to choose foods low in saturated fat or total fat, limit your use of products that
list any fat or oil first--or that list many fat and oil ingredients. If you are watching
your sodium intake, do the same for sodium or salt (re: high blood pressure).
(OVERHEAD 3.1)
3. Show the short 8 minute video from: THE FOOD LABEL AND YOU (1996)
http://www.cfsan.fda.gov/~comm/vltlabel.html
Briefly discuss how Canadian Food Label Laws have changed and how this
reflects our society’s changing view on nutrition and health. Remind students of
their viewing of “Supersize Me” and the value on knowing their nutritional
intake.
4. Using the following overheads, take a class survey of comparing and reading food
labels:
Sample A:
(OVERHEAD 3.2)
According to the two food labels, which food is lower in
saturated fat?
NOTE:
Remind students that Skim milk is lower in saturated fat, fat, and
cholesterol than whole milk and is thus a healthier food choice.
Sample B:
(OVERHEAD 3.3)
Which food is lower in saturated fat?
NOTE:
Remind students that Vegetable oils (such as canola, corn, safflower,
sunflower, olive) are lower in saturated fat than butter.
To help lower your blood cholesterol level, you should replace saturated
fat with unsaturated fat, but still limit the total amount you eat to keep
calories in check.
* Remind students that “calories IN should = calories OUT”
Sample c:
(OVERHEAD 3.4)
Which food is lower in cholesterol?
NOTE:
Remind students that an Egg substitute (such as the powder egg used for
those allergic to natural egg) is cholesterol-free.
What is it that makes an egg heavy in cholesterol?
 It is the egg yolk (the yellow part) that contains all of the cholesterol
and saturated fat in an egg.
People with high cholesterol or who are at risk, should limit their intake of
egg yolks to no more than 2 per week.
Try substituting 2 egg whites for each whole egg in recipes or use
cholesterol-free egg substitute.
Sample D:
(OVERHEAD 3.5)
Which food is lower in total fat?
NOTE:
Remind students that Baked tortilla chips are much lower in fat than
regular fried chips.
*Add salsa and black beans and you have a healthy balanced snack.
Question: What food group(s) does salsa & black beans fall under?
Answer: Protein and Fruits/Vegetables
*Other low fat snack alternatives include: baked potato chips, pretzels, air
popped popcorn without butter or oil, fruit, lowfat yogurt, or raw
vegetables with low fat dip.
5. Have students complete the Food Label Activity Sheet, using the various food
packages located on their group tables.
Examples of Food Packages:
-
cereal boxes
candy bar wrappers
juice jugs/containers
milk cartons
juice boxes
pop cans
-
sandwich wrapper
box of chocolates
granola bar box
apple sauce package
cold meat slice package
etc…
(Excerpt of Handout)
FOOD LABEL ACTIVITY:
List of “natural”
ingredients
FOOD ITEM
List of “food
Additives”
Total Calories
Serving Size
Amt. of
Saturated
Fat
Amt. of
Total Fat
Amt. of
Cholesterol
Fruit Loops
(cereal)
6. Using the list of “natural ingredients”, students identify the “nutritional value” of
the food item. Students will have prior knowledge on nutrients. They will identify
which macro and/or micronutrients are provided by the food.
7. Students will be provided with a take home mini-assignment on food labels (see
handout sample below). They will use their previous knowledge on calculating
serving size and caloric intake, etc., combined with their new look at food labels
to complete the associated questions.
8. Looking Ahead: Students will then use
their list of “food additives” and in their
kitchen groups, they will research a
selection of food additives and create a
handout for the class with a summary of
the additives (function/purpose, where
commonly found, health
hazard/benefits)
TAKE HOME ASSIGNMENT:
Healthy
Choice
(yes/no)
1. READ AND STUDY THESE THREE PACKAGE
LABELS.
2. ANSWER THE FOLLOWING Q’S IN YOUR
NOTEBOOK
A. . Which product does not contain pork? What are the
protein sources in this product?
B. Which product is the best source of protein? Prove
it! Do the math, show the work and give one additional
reason.
C. Show the % fat of total calories of the 3 products.
Show your calculations
D. Why might Healthy Choice be a better protein source
than Morning Star breakfast links?
A Look Ahead (next lesson handout):
Food Label Claims
Tipsheet Handout taken from: http://www.nhlbi.nih.gov/chd/Tipsheets/readthelabel.htm
Grocery stores are packed with aisle after aisle of different types and brands of foods. The
food label can help you to make sense of how to choose foods that fit into the TLC Diet.
Here are some tips on how to use the food label to choose foods low in saturated fat and
cholesterol.
Here are some tips that will help you to stick to your low saturated fat, low cholesterol diet
(TLC Diet):
Free. This claim means that a food contains no amount (or a very small amount)
of the these nutrients: fat, saturated fat, cholesterol, sodium, sugar, and calories.


"Calorie-free" means fewer than 5 calories per serving.
"Fat-free" means less than 0.5 grams of fat per serving.
Low. This claim can be used on all foods that can be eaten often without going
over the limit for one or more of these nutrients: saturated fat, cholesterol, fat,
sodium, and calories.





"Low-saturated fat": 1 gram or less per serving.
"Low-fat": 3 grams or less per serving.
"Low-cholesterol": 20 milligrams or less and 2 grams or less saturated fat
per serving.
"Low-sodium": 140 milligrams or less per serving.
"Low calorie": 40 calories or less per serving.
Other words that mean "low," include: "little," "few," and "low source of."
Lean and extra lean. These claims can be used to describe the saturated fat
and fat content of meat, poultry, seafood and game meats.


"Lean": less than 10 grams of fat and 4.5 grams or less of saturated fat, and
less than 95 milligrams of cholesterol per serving.
"Extra lean": less than 5 grams of fat, less than 2 grams saturated fat, and
less than 95 milligrams of cholesterol per serving.
Watching your serving size is still important. Just because something is "reduced
fat" or "lighter" in calories, does not mean that you can eat more of it. Choosing
foods lower in saturated fat and cholesterol will help you to lower your blood
cholesterol. By eating a larger portion of a food low in saturated fat, you may eat
more or just as much saturated fat and fat as the regular variety.