7.NPA.1.2,  page  1    

Essential  Standard   Clarifying  Objective  7.NPA.1  

Apply  tools  (MyPlate,  Nutrition  Facts  Label)  to  plan  and  employ  healthy  

nutrition  and  fitness.  

7.NPA.1.2  Analyze  Nutrition  Facts  Labels  for  

nutrients  such  as  proteins,    fats,  and  carbohydrates.  

Materials Needed: Food models (www.nutritionexplorations.org or 800-426-8217) or collection of food labels from a variety of foods Nutrition information resources, texts Web resources: www.foodandhealth.com (Carbohydrates 101) http://www.mckinley.uiuc.edu/handouts/macronutrients.htm http://kidshealth.org (teen health nutrition information) www.usda.gov Appendix 1 – copies of Fad Diets (Pick One!) Internet access, http://prezi.com/1amtw1f9ibvw/analyzing-nutrition-facts-labels/ – Computer Lab – https://www.choosemyplate.gov/supertracker/default.aspx Appendix 2 – handout of Carbohydrates, Protein, Fats Definitions Appendix 3 – copies of Figuring Fats Group Guide Appendix 4 – copies of Picking Proteins Group Guide Appendix 5 – copies of Choosing Carbs Group Guide Appendix 6 – copies for each group of Complementary Circles Appendix 7 – copies of MyPlate Food Groups (or reference poster) Review: Option 1 To review students’ recall of the food groups in MyPlate, conduct a relay race. Set up six grocery bags for each team labeled: fruits, vegetables, protein, dairy, grains, and sweets/fats.

Divide up groups evenly with each person having a food model or label Line up grocery bags with signs for each food group (fruits, vegetables, dairy,

protein, breads/cereal/pasta, and another for sweets/oils) The students are to line up and race, one person at a time, to put the food

label or model in the correct grocery bag Look through the bags to be certain they placed the models in the correct bag. Correct mistakes so they have a background in food groups. Option 2 Pre-select groups of food models or labels. Provide small groups of students with a selection of five or six foods. Ask the group to arrange their selections from Most Nutrient-Dense to Least Nutrient-Dense. Allow time for them to discuss and arrange their items. Now ask, What information did you use to decide? (number of calories, the

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  7.NPA.1.2,  page  2    

nutrients it included or some other criteria) Elicit responses. So, how do we decide what foods are best for us to eat? Focus: Play a recording of Say No to Fad Diets, a one-minute segment from the American Dietetic Association. The site is http://www.eatright.org/search.aspx?search=fad+diets&type=Site, then click on the recorded version of the download. Provide a list on the board or a handout of Pick One (Appendix 1). These are some popular diets that people are using or have used in the past to try to control or lose weight. Which one sounds like something you would try? How effective do you think they are? What do they all have in common? (Each of these diets assumes that the best way to lose weight is to eliminate one particular nutrient, or that by eating a particular food, it will burn extra calories.) [Other diets and newer diets are being added to this site: http://www.eatright.org/dietreviews/, under Popular Diet Reviews. Because this is from the American Dietetic Association, reviewers are Registered Dietitians, THE professional experts in nutrition.] The results of any weight management program that is based on a single food item are highly questionable and certainly not very practical over the course of time. Statement of Objective: You have already learned about balancing nutrition for health. This lesson will give us an opportunity to compare and contrast three key nutrients in our foods: Protein, Fat and Carbohydrates to find out what nutritional value each one has for maintaining our health. Teacher Input: Option 1 Guide students through the “prezi” titled Analyzing Nutrition Facts Labels. The Prezi is located through the website http://prezi.com/1amtw1f9ibvw/analyzing-nutrition-facts-labels/. Option 2 As we saw in our review, you have already learned a lot about identifying nutrients from food labels. In addition you have studied MyPlate and the Dietary Guidelines to use in making better food choices. In identifying foods before, you have seen these key nutrients but may not know why they are important. Let’s define each one. Show the handout that defines Carbohydrates, Fats and Proteins (Appendix 2) Reveal the question marks: These three and Fiber are THE essential dietary components. But, what do they do?

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  7.NPA.1.2,  page  3    

Guided Practice: Option 1 Have students catalogue their food and drink consumption for one day. Once students have taken a day to create their list, use the website https://www.choosemyplate.gov/supertracker/default.aspx in class and allow each student to plug their information into the food tracker website. Have the students record their new data on a sheet of paper. To summarize this activity, students will be required to write a brief paper reflecting upon their diet and their results from the super tracker website. Questions to consider:

1. What did you think of your food and drink consumption before this assignment?

2. After looking at your data, what elements in your diet are good?

3. After looking at your data, what can be improved?

4. What foods could be substituted to promote a healthier diet?

Option 2 You will be assigned to a research team (pair or three) for one of three nutrients (Fat Carbohydrates, and Protein). Your task is to find out as much as you can about your nutrient. Each group will have a guide for collecting and recording information. Once your work is completed, you will share your findings. You will use resources here in the class, in the library and on the web. Handout the worksheets (Appendices 3, 4, 5) to the groups, and allow time for students to read and discuss the task. Ask if they need clarification or have additional questions. Assign a time frame for completing the work. After their information is collected, combine three teams (one Fat, one Protein, one Carbohydrate) and instruct them to share and compare their findings. Have each group fill in a chart with three interlinking circles. (Appendix 6) The groups will list benefits and food sources that are unique to each, and in the intersecting circles, those that are shared or common to the three. Follow this with an oral presentation of some of the key findings about each nutrient. After the presentations, conclude that no one nutrient can replace the benefits of the others. They are all necessary for the body to function well and to keep us healthy. When these are consumed in balanced amounts, the body works its best. A person will be mentally alert, can manage their weight, keep their immune system strong and have plenty of physical energy. Independent Practice: Option 1 Have students view the website http://berkeley.news21.com/foodlabel/. Explain to the students that this website provides many different alternatives to the nutrition facts label. Students will be required to scroll through the many different options, describing at least

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  7.NPA.1.2,  page  4    

three labels that seem interesting or unique. Students will be assigned to write a paragraph for each nutrition facts label. Encourage students to analyze the labels angle of approach, positive qualities, negative qualities, and any other opinions. Before students begin analyzing the nutrition labels, go over one example as a class. Engage the students by asking questions and developing ideas for how to analyze these nutrition facts labels. (These questions are relevant to the assignment). Questions to consider:

1. What is emphasized most in this label?

2. Is it easy to understand whether or not it is a healthy food? Why?

3. Is this label easy to read? Why?

4. Were any strategies used in the label to portray the food as healthy or

unhealthy?

5. How does this nutrition facts label compare to the existing food label? Which do

you think is better and why?

Option 2 Using the MyPlate Food Groups (Appendix 7), match the nutrients to these groups. What did you discover? (More than one nutrient is found in each grouping.) Now consider your own food choices and whether you have the best balance of the three nutrients to stay healthy. Ask yourself: o Do I choose complex carbohydrates instead of sugary sweets? Which ones?

o Do I limit my fat calories to less than 30% of my total daily calories? How do I limit it?

o Do I get my protein from low fat sources? Which ones?

Closure: We have learned that all three nutrients (proteins, fats, and carbohydrates) have important roles in keeping us healthy. We also found that there are foods that are better sources of these nutrients than others. Now you can all make smarter choices for your own health!

 

  7.NPA.1.2,  Appendix  1    

Fad Diets (Pick one!)

Apple Cider Vinegar Diet

Cabbage Soup Diet

Cinch! Conquering Cravings

Cookie Diet

Dukan Diet

Egg Diet

Full: A Life without Dieting

Grapefruit Diet

Ice Cream Diet

Peanut Butter Diet

Popcorn Diet

  7.NPA.1.2,  Appendix  2    

Nutrient Definitions

Carbohydrates:

Combination of carbon, hydrogen and oxygen. Carbohydrates provide four calories per gram of energy.

Protein:

Chains of amino acids that contain carbon, hydrogen, oxygen, and nitrogen. Proteins provide four calories per gram of energy.

Fat: Combination of carbon and hydrogen; chemical compounds containing fatty acids and glycerol. Fats provide nine calories per gram of energy.

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So, what’s the difference?

  7.NPA.1.2,  Appendix  3    

Figuring Fats Group Guide

Names of Group Members: Determine the function of fats for the body.

What organs need fat?

What body functions require fat or are affected by fat? (Focus on beneficial effects.)

What are GOOD sources of fat for the body? [You will need to check out the different types of fat (saturated, unsaturated and transfats).]

Arrange your list from MOST BENEFICIAL to Least Beneficial.

What other nutrient sometimes come “packaged” with fat?

  7.NPA.1.2,  Appendix  4    

Picking Proteins Group Guide

Names of Group Members: Determine the function of protein in the body.

What organs need protein?

What body functions require or are affected by it?

What are the BEST sources of protein?

Arrange your list from MOST BENEFICIAL to Least Beneficial (or avoid). (You will have to consider not just how many grams of protein a food provides, but also what other nutrients it includes. Hint** Keep it lean!)

What other nutrients are sometimes “packaged” with protein?

  7.NPA.1.2,  Appendix  5    

Choosing Carbs Group Guide

Names of Group Members: Determine and list the functions of carbohydrates in the body.

Which organs need them?

What body functions require or are affected by it?

What are the BEST sources of carbohydrates for the body? (You will need to know the difference between the two types: complex carbs and simple sugars.)

Arrange your list of sources from BEST or Preferable to least beneficial.

What other beneficial nutrients are sometimes “packaged” with complex carbohydrates?

  7.NPA.1.2,  Appendix  6    

Complementary Circles

Fats

Proteins

Carbohydrates

  7.NPA.1.2,  Appendix  7    

MyPlate Food Groups Using the food groupings in MyPlate, determine which nutrients (fats, protein, and carbohydrates) can be found in each group. Place a check in the appropriate column(s).

Protein Fat Carbohydrates

Grains

Fruits

Vegetables

Meat and Beans

Dairy

Oils

What did you discover?

Now consider your own food choices and whether you have the best balance of the three nutrients to stay healthy. Ask yourself:

1. Do I choose complex carbohydrates instead of sugary sweets? Which ones?

2. Do I limit my fat calories to less than 30% of my total daily calories? How do I limit it?

3. Do I get my protein from low fat sources? Which ones?