FCS 251NT: Label-Ease Activity
15 Points
I. Carefully review the following (in specified order) prior to completing this section:
• The “Label-Ease” video located at the following link: http://www.youtube.com/watch?v=KhxChJDFK3E
• The food labels for yogurt, doughnut, and strawberries (directly below).
II. Using the Labe Ease “finger” method, complete this table: (3 points)
Name on Food Label
Number of fingers left
Yogurt, plain, lowfat
Doughnut, cake-type, plain
Strawberries
After comparing the different labels of the food items provided, which snack food is the most nutritious
based on the Label-ease method? (1 point)
III. Most of the foods that we eat contain at least one of the essential nutrients, but there is no
single food that provides all of the nutrients that we need, not even milk. Therefore, we must
consume a variety of food (from all 5 food groups) to get a variety of nutrients.
Fill in the blank: (4 points)
A. You can see from the labels that __________is high in calcium and protein, while ______________
are high in vitamin C, have very few calories, and no fat. You need adequate amounts of calcium, protein,
and vitamin C. So, it would be a good idea to add the strawberries to the yogurt.
B. Pay attention to the serving size of the yogurt and the strawberries. If the serving sizes were equal,
then how many fingers would you raise for the strawberries? ________ Why? _________________
______________________________________________________________________________
IV. Review the “Food Labels Presentation” prior to completing the following:
A. True or False: Food labels help consumers compare products and choose foods that fit into a health
mealplan. (1 point)
_________ True
__________ False
B. True or False: The serving size of a food item should represent the amount that is typically consumed.
(1 point)
_________ True
__________ False
C. Fill-in-the-blank: Ingredients are listed in __________________ order by weight. (1 point)
D. List the 6 “key” nutrients. (1.5 points)
E. List 4 excess nutrients. (1 point)
F. What is the difference between key nutrients and excess nutrients? (1.5 points)