MarkvilleSecondary 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 R. Parkash Arora

LESSON: Reading Food Labels 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)

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 lowfat 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:

FOOD ITEM / List of “natural” ingredients / List of “food Additives” / Total Calories / Serving Size / Amt. of Saturated Fat / Amt. of Total Fat / Amt. of
Cholesterol / Healthy Choice
(yes/no)
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:

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:

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.