Food Labels in the Classroom
(Nutrition and Science - 5th grade - Two 90 minute classes)

Key Points:  In this lesson, students will investigate the nutritional value of foods they eat.  They will look at packaging and how it can mislead or confuse the consumer as to the true nutritional value of the food it contains. 

Background Information:  Most of the food that people in the United States eat today is purchased from the local grocery store in attractive and convenient packaging.  This packaging often misleads people as to the nutritional value actually resent in the product.  Students need to be made aware of marketer's main focus; to sell their product.  It is up to the individual to inspect food labels and education themselves about what healthy food really is.  (The students will need to be asked several days in advance and reminded daily to bring food labels for this lesson.)

QCC Objectives:  Nutrition:  19, 20, 21, 22  Science:  1, 4, 23, 24

Behavioral Objectives: 
Cognitive: 
The student will be able to recognize nutritional information on food labels.  (Knowledge)
The student will be able to interpret information on food labels.  (Comprehension)
The student will be able to classify ingredients.  (Application)
The student will be able to distinguish nutritional foods from other foods.  (Analysis)
The student will be able to plan nutritional meals.  (Synthesis)
The student will be able to critique food labels.  (Evaluation)
Affective:
The student pays close attention to directions.  (Receiving)
The student willing cooperates with others during group activities.  (Responding)
The student selects a healthy diet.  (Valuing)
The student forms personal standards.  (Organizing)
The student practices consistency with his or her choices.  (Personal value system)

Focusing Event:  The teacher will show the students several popular food labels.  The students will be asked to name what food the label is from and if they think it is a healthy or not healthy product. 

Procedures:  The students will be asked to get out the food labels they brought with them.  They will be directed to look at the food label and read thoroughly all information given by the manufacturer.  They should make a list of the complete ingredients, including grams, proteins, carbohydrates, and fats in each serving.  The class will then use available health references, such as the textbook or nutritional guides, to investigate the basic dietary requirements for maintaining a healthy diet.  These requirements should all be present on food labels.  The class will then make a list of packaging and labeling techniques used by manufacturers to attract customers to their products.  They will classify these labels into categories such as good taste, low cost, convenience, health, etc. Under the health category it should also be noted what health benefit is being advertised - low calories, no cholesterol, etc. 
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