Use should include

nutritional information (e.g., nutrients, amount of each nutrient, percentage of minimum daily requirement for each nutrient)
ingredients
serving size and number of servings per package
calories per serving

applying knowledge of nutrition label components to make informed decisions
selecting products that are consistent with USDA dietary guidelines
reading other package information (e.g., health claims, storage instructions, expiration, sell-by and use-by date).
ensuring the author and/or source of the information is reputable and presented without motivation for personal gain
confirming the information is up to date
presenting the information in a logical way and supporting it by thorough and legitimate research
ensuring that more than one reputable source supports the same information.

Process/Skill Questions:

Thinking

What information on food labels is most helpful to the consumer?
What are the consequences of not using label information when deciding whether to purchase a food item?

Communication

Leadership

How can the information on a nutrition label assist in implementing the DGA or MyPlate guidelines?
Should the federal government change its requirements for nutrition labels? Why or why not?

Management

Teacher Resource: