Use the nutrition facts label to evaluate the nutritional quality of foods.

Use should include

  • examining package labels to identify
    • 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

  • Why is it important to evaluate the accuracy of the information?
  • Which label information should be required by law? Why?
  • Who benefits from information on nutrition labels?

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

  • How can food product labels help with meal planning?
  • What management skills are used when examining food labels before buying? 

Teacher Resource: