Healthy Snacks (post-assessment)
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In this activity, students will use food labels to rank foods from most to least healthful, and then justify their rankings. Students also will suggest ways to prevent their snacks from spoiling.
Distribute a copy of the “What’s Really in There?” sheet to each student. Explain that in this activity, students will use their new knowledge about choosing healthy foods and food preparation.
Have groups discuss the contents of the food described in each label, paying particular attention the amount of fats, carbohydrates, sugars, salt, etc., in each item. After discussion, have each group rank the snacks, from most healthy to least healthy. Then, on a separate sheet of paper, have each individual student write a short paragraph about the evidence the team used to make its rankings.
Keywords: lesson | experiment | food | food label | nutrition facts | calories | total fat | saturated fat | trans fat | cholesterol | sodium | carbohydrate | fiber | sugar | protein | vitamin | minerals |
- Moreno N., and B. Tharp. (2011). The Science of Food: Teacher’s Guide. Fourth edition. Baylor College of Medicine. ISBN: 978-1-888997-76-7.
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Funded by the following grant(s)
My Health My World: National Dissemination
Grant Number: 5R25ES009259
The Environment as a Context for Opportunities in Schools
Grant Number: 5R25ES010698, R25ES06932