Distance Learning Lesson Plan: American CuisineUnit: Nutrition-Pacific Coast Topic: Label Reading Date: May 13-20, 2020 – 45-60 minStandard(s) :

11.3.12.C - Evaluate sources of food and nutrition information. 11.3.6.C - Analyze factors that effect food choices.11.3.12.F - Evaluate the application of nutrition and meal planning principles in the selection,

planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.

Objective SWBAT:1. Understand the information regarding reading food labels.

Materials:Packet pg. 18-Northesat on the bottom, Label Reading NotesPPT of Label Reading from my website which can be found here: https://www.cbsd.org/Page/45708

Activity sheets for Label Reading Project, see attached.

Anticipatory Set/Intro (5 min):Discuss who already reads food labels.Lesson Format (30-40 min):

1. Reminder to complete prior assignments.2. Bring up the Label Reading PPT to screen share.3. Go through PPT, explaining all the information.4. St. will ask questions when necessary.5. Go over formative assignment for asynchronous time.

Closing (5 min):Ask st. what questions they have at this time.

Formative Independent Work/Assessment:1. Watch/Review the PPT Mix on my website to get any information missed.2. Complete the Food Labels AT HOME project, this is a 3-day assignment so the

meetings on May 18th & 20th are OPTIONAL for those who want to ask questions.3. Submissions should be through Canvas, preferably, or email. Please do NOT

send pics from iPhones or Apple products as I can’t open them.4. All work is due by 11:59pm on May 21st.

Name: ______________________ Block: ________

Comparing Food Labels AT HOME Assignment DAY 1Fill in the chart with all the nutritional information from your three labels. Give detailed answers where indicated.

Both worksheets must be turned in for credit.

1. Find the following information is on the nutrition label for one serving. How much of each item is there in 1 serving?

Your product name: ________ Your 2 nd product name:____ Your 3 rd product name:

a. Calories:b. Total Fat: c. Sodium:d. Cholesterol:e. Total Carbs:f. Sugar:g. Fiber:h. Protein:

2. Choose one product from above and name it here: ____________________________________. Use it to answer the following questions with detailed answers.

3. How many servings are in the container/package? What is the size of the serving?

4. How many total grams fat calories are there? What different types of fat are in this product? List them below.

5. Will this product add calcium to your diet? How much?

6. Look at the ingredients list. Can a person who is allergic to wheat products/gluten eat this food? What ingredients are on the label to tell you?

7. Does the product contain food dye? What ingredients are on the label to tell you?

8. If a person is on a 2000 calorie per day diet, how many more calories could they consume throughout the day after eating a serving of this particular food product?

9. A. How much sugar is in one serving of your product?

B. How many grams are ADDED SUGARS in your product?

C. If a person has to limit their sugar intake, would this be a good product to consume? Why?

Name: ______________________ Block: ________

Comparing Food Labels AT HOME Assignment DAYS 2-31. Using 2 of your 3 labels, create a bar graph to illustrate the 8 categories of nutritional information

FOR EACH PRODUCT, SIDE-BY-SIDE. You have 2 options for how to create the graph. Choose 1.A. You can draw your graph on paper and send me a clear picture of it.

If you draw it, be clear in color and labeling. Label all columns with the total number at the top of the column. Label the x AND y-axes (x=the bottom side, y=the vertical side) with the category and unit You will need to use a ruler and have a key for the products. I must be able to read it to grade it.

B. You can use Excel to create the bar graph for you. Label all columns with the totals. Label the x AND y-axes (x=the bottom side, y=the vertical side) with the category and unit

No matter which option you choose:1. Scale must be accurate and consistent to account for all numbers in your

graph. 2. Make sure you include all of the important nutrient information (Total

Calories, Total Fat, Sodium, Cholesterol, Total Carbohydrates, Sugar, Fiber, and Protein) in your chart, including amounts.

3. Answer the following questions

1) Which is the healthier product and why?

2) Explain why you would or would not recommend eating each product.

3) Explain if the following groups of people can eat your products, and explain why or why not.

a. Veganb. Vegetarianc. Diabeticsd. Celiac/Gluten Free

4) What are two things you learned about reading food labels?

5) Why would you need to read food labels?

6) If someone has a health concern, why should he/she read food labels? Give a specific example.

7) From now on, when you look at labels, what two things will you be paying attention to? Why?

SAMPLE Bar Graphs that were drawn by hand: