Nutrition
Nutrients and Food Labels
Lesson 3
Key Concepts
• The six major nutrients—carbohydrates, fats,
protein, vitamins, minerals, water
• Importance of water to health and survival
• Components of food labels
Objectives
• Students will interpret food labels.
• Students will explain how information on food
labels indicates nutritional value of food.
1. Nutrients
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Carbohydrates
Fats
Protein
Vitamins
Minerals
Water
Read the student page.
Discussion Points
• What does the term nutrient mean?
• What do the terms carbohydrates, fat,
protein, vitamins and minerals mean?
Concepts
• Nutrients are substances found in food that the body
needs in order to function properly.
• Water is the most important nutrient; it is much
more crucial for survival than food.
• The body cannot survive without water for more
than a few days, but could survive for long periods of
time without food.
• Much of the body is made of water; without it, the
body begins to shut down and does not have the
ability to carry out many of the processes necessary
for survival.
2. Review information found on food
labels.
Student Page: Nutrition Fact Label
Read the student page.
Concepts
• Information on nutrition labels includes:
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serving size
total Calories and Calories from fat
total fat and saturated fat
cholesterol
sodium
carbohydrate
% daily value
daily value
vitamins and minerals
Calories per gram of carbohydrate, fat, and protein
• The order in which ingredients are listed indicates their proportions in the
food.
3. Interpret food labels.
Student Page: Sample Food Labels
Interpreting Food Labels
Refer to the Sample Food Labels to answer the
questions on the Interpreting Food Labels
student page.
4. Group food labels discussion.
Student Page: Sample Food Labels
Interpreting Food Labels
In your group discuss the questions that your group is assigned .
All groups need to discuss the last question—Why are food
labels a valid source of nutrition information?
5. Reflect, summarize and discuss.
Groups will report on their discussions.
Skill Development
• Why are labels a valid source of nutrition information
1
Marcus B
Riley R
K’Lea N
(1, 4, 13, 14)
2
Jacob J
Levi J
Lexi B
(2, 5, 13, 14)
3
Jerod S
Jayden H
Mariah V
(3, 6, 13, 14)
4
Aiden G
Bryan J
Alecia V
(1, 7, 13, 14)
5
Mason R
Logan R
Jaclyn B
(2, 8, 13, 14)
6
Hunter D
Heidi S
McKenzie V
(1, 10, 13, 14)
7
Colton K
Chandler D
Sam S
(1, 10, 13, 14)
8
Matt V
Kayla E
Shae S
(2, 11, 13, 14)
9
Ty D
Chase A
Morgan H
(3, 12, 13, 14)
Assessment
Other Materials: food labels (collected by
students)
Arrange the food labels that your group has
collected on a piece of construction paper in
order from most healthful to least healthful
based on the nutrition information. Write a
reflective summary explaining why you
ordered the labels as you did.
Assessment Criteria
Concepts
Student work demonstrates accurate information about:
• What information is found on food labels
• How the information on food labels can be used to make
healthful food choices
Accessing Information
Student work demonstrates proficiency by showing the
ability to:
• Find appropriate label information to access the
nutritional value of foods
• Explain why food labels are valid sources for information
about nutrition.