Ms.

Evangelista Unit: Nutrition and Physical Activity Lesson topic: Nutrition Title: Reading food labels Grade level: 10th grade Standards: Accessing valid information and practicing health-enhancing behaviors 3.3 N Describe how to use nutrition information on food labels to compare products. 7.1 N Select healthy foods and beverages in a variety of settings. Instructional objectives: Following instruction the student will Describe how to use nutrition food labels to compare products by answering questions on a handout. (Comprehension) Select healthy foods and beverages in a variety of settings by (Evaluation) Introductory set: (10 minutes) 3 students will prepare a breakfast, lunch, and dinner from choosing a variety of images displayed on the white board Step by step procedure: 55minutes Begin class with PowerPoint for lecture #1 Reading food labels (15 minutes) Distribute to the students a nutrition label sheet to take notes during lecture Activity #1- After the lecture, distribute Q & A: nutrition fact sheet students will individually work on the handout and answer questions written about the nutrition facts labels (10 minutes) The handout will be picked up and graded for participation points and to assess comprehension Move on to lecture #2 (15 minutes) Lecture- healthy foods and beverages available on different meals served on fast-food restaurant like from Jack in the box, subway, In N Out Distribute homework assignment handout

Content outline: According to Frances Sizer &Ellie Whitney (2012), Checking out food Labels

Serving size- this amount of food constitutes a single serving and that portion containing the nutrient amount listed. For example, a serving of chips may be 10 chips, so if you eat 50 chips, you will have consumed five times the nutrient amounts listed on the label. Servings per container- number of servings per box, can, or package. Calories/calories from fat- total food energy per serving and energy from fat per serving. Nutrients amounts and percentages of daily values- this section provides the core information concerning these nutrients a) Total fat. Grams of fat per serving with a breakdown showing grams of saturated fat and trans fat per serving. b) Cholesterol. Milligrams of cholesterol per serving. c) Sodium. Milligrams of sodium per serving. d) Total carbohydrate. Grams of carbohydrate per serving including starch, fiber, and sugars, with a breakdown showing grams of dietary fiber and sugars. e) Protein. Grams of protein per serving. Percentage daily values of Vitamin A, Vitamin C, Calcium, Iron Daily values and calories-per-gram reminder- lists the daily values for a person needing 2,000 or 2,500 calories per day Calorie per gram reminder- Fat 9 Carbohydrate 4 Protein 4 Ingredients- ingredients are listed in descending order of predominance by weight.

Materials Laptop, Projector, PowerPoint slides, handouts #1 nutrition label sheet, Q & A: Nutrition fact label handout, visual examples of meals, homework handout

References:

Conclusion of lesson: Review the main components of nutrition fact labels, Time allotted: Introductory set: 10 minutes Lecture #1: Activity #1: Lecture #2: Conclusion: 20 minutes 10 minutes 15 minutes

Evaluation of objectives: Objective one will be evaluated by grading the Q & A: nutrition fact sheet and assessing comprehension. Objective two will be evaluated by

For an English language learner I will provide images of food nutrition labels on class handouts and PowerPoint lectures. For a student that has a low reading level I will translate key nutrition words like protein or carbohydrates to Spanish.

Name : ___________________________

Q & A: Nutrition fact label

1. Which is the first item consumers should read in a label and why?

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Name: ___________________________ Period: _______ Homework assignment 1. Why is a subway meal healthier than an In N Out meal ?

2. What constitutes a healthy meal ?

3. When you are in a situation where you dont have control over your food choices, what steps can you take to continue eating a healthy meal?