Contents€¦ · class activity 1.1 put up poster 1 – soup label Decision-making Survey the Label Ask the students to divide into groups of four. Introduce the lesson by having

1 How they measure up – deciphering food labelling

Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

1.1 The importance of food labelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Class activity

Poster

1.2 The history of food labelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Class activity handout

Core learning points

1.3 What information should be on a label? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Class activity handout

Poster

Homework option

2.1 The nutrition label . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Poster


Class activity

2.2 Recommended daily allowance (RDA) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Class activity handout

2.3 Voluntary v mandatory nutritional labelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Class activity handout

2.4 What regulations are in place? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Class activity

Homework option

3.1 Food nutrition – background information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Poster

Class activity handout

3.2 Food additives – background information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Class activity

Class activity handout


Homework option

Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Contents

Lesson 1What is a food label?

Lesson 2Knowing yournutrients

Lesson 3The food pyramidand food additives


Foreword

Food is an essential part of our daily lives and choosing the rightfoods to suit our diet is an important skill for all ages. Healthyeating is not just knowing about nutrients – it also meanschoosing food that is the best quality we can find and/or afford,ensuring that it is rich in nutrients and is safe to eat.

This resource sets out to introduce some of the issues surrounding food labelling to students in

their 2nd or 3rd year of post primary school. safefood has designed, in consultation with SPHE

teachers, three lessons which have a variety of suggested activities, which teachers can extend

to a fourth session should they wish to spend longer looking at labels and studying them (issues

such as ‘Are all fats bad?’ [2.1] and ‘Food intolerance’ [2.4] will engender particularly active

engagement with labels). These lessons are a resource for the modules Physical Health,

Communication Skills and Influences and Decisions. As part of the SPHE curriculum these lessons

are designed to enable students to put labels in the context of a typical diet, thereby promoting the

concept of self-management. This resource will provide students with the skills necessary to make

healthy and safe food choices in addition to making them sensible food shoppers and handlers.

Every effort has been made to develop strong curriculum links. Some suggestions are

cross-curricular, which will assist students to gain a broader understanding of what it is

to be a consumer. This resource will also be useful for students in Transition year and those

studying Home Economics.

The resource is divided into three lessons with clear objectives. Suggested class activities,

discussion ideas and homework suggestions are provided which will encourage the application

of this information to relevant real-life situations. The lessons help students understand

influences, as well as develop communication and decision-making skills.

Some words throughout the resource are highlighted in bold text. These terms are explained

further in the glossary at the back of this resource. Each lesson should take approximately

35 minutes. The three lessons are on the following topics:

1. What is a food label?

2. Knowing your nutrients

3. The food pyramid and food additives



Food labelling laws ensure you get vital information about the foods you consume. Here’s a list of items that must appear on food labelling.

* Alcoholic content (if over 1.2%)

The purpose of a food label is to inform us about what we eat. One of the most significant and

important functions of a food label is to provide the list of ingredients and information about

that particular food or drink. This information means we can make better food choices, as well

as providing a tool to compare the content and quality of different food.

Three key objectives of the label are:

• To provide information about the product.

• To distinguish the food/drink from the others on the shelf.

• To give information on whether the food/drink is safe to eat

for example, ‘best before’ and ‘use by’ dates.

Food labels are often the only source of information available about a food and as a result are

controlled by strict regulations. Some information must be presented on a label by law but often

additional information is given. A typical supermarket offers about 20,000 different food items.

Food labels can help you choose from among the options available. Knowing how to read food

label can help you get the best value for money and choose healthy options.

The importance of food labelling1.1

class activity 1.1

put up poster 1 – soup label

Decision-makingSurvey the Label

Ask the students to divide into groups of four. Introduce the lesson by having students

study Poster 1, then name five things a label might tell them about the food inside.

Students can record the types of information they find on the label onto a chart or

blackboard. Where does the label fit in the overall packaging?



In the 19th century, food labels were barely used and manufacturers simply identified what was

inside a box or container. People who lived at that time just had to eat the food and hope for

the best!

If we take a look at the diet of our great grandparents, it was completely different to our diet

today. Shopping involved making a daily trip to the local shop for urban dwellers. To the baker

for fresh bread made on the premises from scratch. To the greengrocer who sold them carrots

fresh from the ground and to the butcher who hand-wrapped a favourite cut of meat that was

just enough for that night’s dinner. Those who lived in the country produced their own food on

the farm and baked their own bread.

As you know from your visits to the supermarket, processed foods come in many different kinds

of packages and containers that protect the food from invading microbes and make them safe

and available all year round. This wasn’t always true, of course. In times past fresh food was only

available as the seasons allowed and, unlike today, there was far less business importing food

from other countries.

While several kinds of protective techniques – packages and containers – exist, the two most

prominent methods of processing food are still canning and freezing. Today we lead busy lives

and we tend to do all of our shopping in one go, under one roof in one supermarket on a weekly

or sometimes monthly basis. Increasingly people do their shopping through the Internet. Our

shopping habits have changed and we now often buy in bulk. This means that most of the items

we buy have been processed in some way before appearing on the supermarket’s shelves. Since

these foods come in packets, boxes, cans and bottles they must, by law, have a label.

The history of food labelling1.2

core learning points 1.2

Why do you think labels evolved and developed?

• Increase in city inhabitants

• Less reliance and access to home-grown food

• The need for transportable food during major wars

use class activity handout 1.2



class activity handout 1.2

Discussion

Why do you think labels evolved and developed?

Typical Diet 2005 . . . . . . . . . . . . . . . . . . . . . . SOURCE

Breakfast

Cereal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . UK

Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ireland

Orange juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spain

Lunch

Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ireland

Beans in tin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . UK

Fresh fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Portugal

Dinner

Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ireland

Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . UK

Sweet and sour sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . UK

Peppers and onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spain

Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ireland

Typical Diet 1800 . . . . . . . . . . . . . . . . . . . . . . SOURCE

Breakfast

Tea with unpasteurised milk . . . . . . . .Directly from the cow

Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Home made

Lunch

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Home made

Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cow’s milk

Dinner

Potatoes, Cabbage . . . . . . . . . . . . . . . . . . . . . Grown in garden

Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . From own pig

21st century

19th century

Photocopy for students


1.3Lesson 1What is a food label?

Food labelling laws ensure you get vital information about the foods you consume. Here’s a list of items that must appear on food labelling.

* Alcoholic content (if over 1.2%)

Labels may appear to be very different in shape and size, colour and design and in what they

tell us about the food or drink inside. However, some things are common to all labels and are

legally bound to be shown. Below is a list of information (1–10) which labelling laws say must be

included on most foods.

1. name of the food

2. list of ingredientsIf you can’t tell exactly what you are buying from the packet, you must check the ingredients.

Ingredients are listed by weight, from the greatest amount added to the least (in descending

order). While ingredient labels do not show the exact amount of any ingredient, they do give you

an idea of the amount of each ingredient to be found in that product. For example, if chicken is

listed first on a chicken curry ready meal, then chicken forms the main ingredient of that meal.

E numbers must be included in this list, but more about these in Lesson 3.

3. quantitative ingredient declaration (quid)When the ingredient is included in the name of the food, such as ‘Julio’s Ham and Pineapple

Pizza’, the amount of the ingredient is given as a percentage of the total weight of all the

ingredients, for example 35% ham, 20% pineapple.

What information should be on a label?

refer to poster 1 – soup label

Sugars have a variety of differentnames on a label and some of thenames you may see are:

SugarsSucroseGlucoseGlucose SyrupGolden SyrupMaple SyrupTreacleFruit juicesInvert sugarHoneyFructoseDextroseMaltose

Fats also have a variety of nameswhich are commonly seen onlabels:

FatsButterButter milkDrippingLardMilk fatVegetable oilPeanut oilVegetable fatGlyceridesTrans fatsHydrogenated fat

Salt also has a variety of nameswhich are commonly seen onlabels:

SodiumSodium chlorideSodium caseinateMonosodium glutamate(MSG)Trisodium phosphateSodium ascorbateSodium bicarbonateSodium stearoyl-2-lactylateSodium metabisulphateSodium nitrate/nitrite




4. the total net weight of the food/drinkThis is the weight of the product without the packaging and should be provided in metric units

(kilos or litres) or sometimes in pounds (lbs) and ounces (oz). Net Weight must be in metric

units. Imperial units can be used in addition, as long as the imperial measurements are in

brackets and are less prominent than the metric units.

5. ‘use by’ or ‘best before’ datesThese are provided on all packaged foods except vinegar and cooking salt. A ‘use by’ date means

that the food should be eaten by that date at the latest. ‘Best before’ dates are for foods that will

last longer and normally do not have to be stored in the fridge.

6. place of originThis does not have to be on the label unless the name of the food confuses you. At first glace

the phrase ‘American Style Burgers’ might make you think that they were made in America when

in fact they were made in Northern Ireland. The label in this case should clearly state ‘Made in

Northern Ireland’.

7. special storage instructionsFor example ‘Store in a cool, dry place’.

8. instructions for useInstructions for use – especially when the food needs more preparation or cooking.

9. name and address of the manufacturer, packer or sellerAn address within the EU of either the manufacturer, packager or seller should be provided

in case you need to make a complaint.

10. alcoholic strength Must be provided if a drink contains more than 1.2% alcohol.



Label content

1. Name of the food

2. List of ingredients

3. The quantity of certain ingredients

4. The net quantity

5. Use by or best before dates

6. Place of origin

7. Special storage instructions

8. Instructions for use

9. Name and address

10. Alcoholic strength

Sugars have a variety of differentnames on a label and some of thenames you may see are:

SugarsSucroseGlucoseGlucose SyrupGolden SyrupMaple SyrupTreacleFruit juicesInvert sugarHoneyFructoseDextroseMaltose

Fats also have a variety of nameswhich are commonly seen onlabels:

FatsButterButter milkDrippingLardMilk fatVegetable oilPeanut oilVegetable fatGlyceridesTrans fatsHydrogenated fat

Salt also has a variety of nameswhich are commonly seen onlabels:

SodiumSodium chlorideSodium caseinateMonosodium glutamate(MSG)Trisodium phosphateSodium ascorbateSodium bicarbonateSodium stearoyl-2-lactylateSodium metabisulphateSodium nitrate/nitrite




1. Give an example of a food that is processed.

2. Write a list of the foods you ate today and compare it to the diet of the 1800s.

3. Find a labelled food in your fridge.

– What is its name?

– What are the ingredients?

– Which is the largest quantity of ingredient?

– What is the weight of the food?

– What is its use by date?

– Where was the food made?

– What are the storage instructions?

– What is the name and address of the manufacturer?

4. What food in your cupboard contains sugar?

(hint: check the list of sugars from your class notes)

homework option – lesson 1



What is it?

Can you identify these popular foods using the ingredients listing only?

poster 2

A: Wholewheat Cereal Biscuits, B: Tomato Ketchup, C: Low Fat Yogurt – Strawberry Flavour, D: Low Fat Crisps – Cheese & Onion Flavour.

A B

C D

The ingredients label found on all foods is the only way to check what you are actually consuming.

Ingredients will determine the nutritional value of the product. Turn a packet over and more

often than not, somewhere it will have a list of figures telling you how much energy and how

many nutrients the food or drink inside contains. This is known as the nutrition label. The

decision as to whether to supply this information, or not, is a matter for the manufacturer

of the food or drink (unless they have made a claim – e.g. low-fat – then they must show all

nutritional information). Reading nutrition labels can help you choose foods that are low in salt,

fat and sugar.

Before we explain further what is found on the nutrition label, it is important that students

understand the basics when it comes to nutrition. Some of this will be familiar to those

students studying Home Economics or Science – however, it may be new for other students.

what is a nutrient?A nutrient is a chemical substance which is necessary for proper functioning of the body.

Some are known as macronutrients and other as micronutrients.

macronutrientsProteins, carbohydrates (sugars and starches) and fats (saturates, unsaturates and trans fats).

micronutrientsVitamins and minerals.

energy Proteins, fats and carbohydrates are broken down in the body, to form energy. The energy a food

provides our body with is measured in ‘kilocalories’ and tend to be shortened and just called

calories (kcal) or kilojoules (kJ). A typical man needs 2,500 calories and a typical woman 2,000

calories per day.

The nutrition label2.1

Poster 2 illustrates the list of ingredients of some very familiar products. The purpose

of this poster is to challenge students to recognise what is familiar, not through the

packaging, but through the label.

Answers

A: Wholewheat Cereal Biscuits

B: Tomato Ketchup

C: Low Fat Yogurt – Strawberry Flavour

D: Low Fat Crisps – Cheese & Onion Flavour

put up poster 2 – what is it?



proteinFound in foods like meat, poultry, fish, beans, dairy products and eggs. These are important for

our bodies to help new cells grow. When one gram of protein is broken down, it provides us with

four calories.

carbohydratesThere are two types of carbohydrates – starch found in cereals, bread, rice, pasta, potatoes and

flour and sugar found in pastries, cakes, and sweets. They are important as they provide our

bodies with readily available energy. Again, like proteins, when one gram of carbohydrate is

broken down it provides us with four calories. In our diets we should choose mostly starchy

carbohydrates and where possible choose wholemeal or wholegrain varieties. These provide

us with fibre which helps provide us with a healthy digestive tract and heart.

fatFats are found in oils, meat, spreads and dairy products. There are two major types of

fat – saturated and unsaturated. Animal products (meat and dairy) have the highest levels

of saturated fats. Plants, vegetables and oily fish have the highest levels of unsaturated fats.

Unsaturated fats can be divided into two further groups – polyunsaturated and monounsaturated

fats. Fats are also hidden in cakes, pastries and sweets. Fats are essential in our diet. They are

a very rich source of energy – when one gram of fat is broken down, it provides us with nine

calories. Fats also provide us with essential fatty acids and vitamins. However, we currently eat

too much fat in our diet, especially saturated fat.



Fats – are they all bad?

Many people believe that all fats are bad. However, all fats provide the consumer with

energy – 1g provides 9kcal (37kJ) of energy and essential fats and vitamins that are good for

the skin and hair. It will take an average person one minute to burn off 1g of fat by walking

up and down the stairs.

Fat is made up of different types of fatty acids (see glossary). It is recommended that we

reduce both our saturated fat and our trans and hydrogenated fat intake, while we are

advised to increase our polyunsaturated and monounsaturated intake. Fat is the carrier

of fat-soluble vitamins A, D, E and K.

Sugar – did you know?

Sugar also provides energy. 1g provides 4 kcal (16kJ). It will take the average person one

minute to burn off 4 kcal by getting washed and dressed.



class activity 2.1

DiscussionAre all fats bad?

• Fat provides energy. Foods that contain a lot of fat provide a lot of energy and if this

energy is not used, it can lead to weight gain.

• Fat is made up of different types of fatty acids. A high intake of saturated fat can

have an adverse effect on health e.g. increase blood cholesterol.

• Fat provides essential fatty acids. It is a carrier of fat-soluble vitamins and is

necessary for their absorption.

• Some fats are essential, particularly for healthy skin, nails and hair.

Vitamins and minerals are essential nutrients for all. The World Health Organisation (WHO) has

set down recommended daily amounts (RDAs) for vitamins and minerals. RDAs are an estimate

of the amount of vitamins and minerals sufficient to meet, or more than meet, the needs of

a group of adults. A healthy balanced diet should contain all of these nutrients.

nutrient labels can be very helpful in making healthy food choices. they may show you:• The portion size and number of portions per container

• Percentage of the recommended daily allowance (RDA) for certain nutrients

• Additional vitamins and minerals

Salt in food

It is recommended that we should aim for less than 6g of salt a day, which is the equivalent of

about one teaspoon a day. On many products salt is not listed on the nutrition label, but we can

work out the amount of salt present from the amount of sodium that is indicated on the label

( 1 gram of sodium equates to 2.5 grams of salt). Seventy five percent of the salt in our diets is

hidden in processed foods. Unlike the salt we add to our food during cooking and at the table,

this salt is not visible. To cut down on salt we should look to reducing the amount of salt we eat

from processed foods.

1g of sodium is equal to 2.5g of salt

If a breakfast cereal lists 0.5g of sodium per 100g on its label. It contains 1.3g of salt per 100g.

To calculate the amount of salt in a food, simply multiply the amount of sodium by 2.5.

What is a little or a lot of salt?

1.3g salt or 0.5g sodium or more per 100g is a lot of salt.

0.3g salt or 0.1g sodium or less per 100g is a little salt.

Recommended daily allowance (RDA)2.2

Vitamins

Vitamin AVitamin B1 (thiamin)Vitamin B2 (riboflavin)NiacinVitamin B6Vitamin B12BiotinPantothenic acidVitamin CVitamin DVitamin E

RDA

800µg1.4mg1.6mg18mg2mg1µg0.15mg6mg60mg5µg10mg

Minerals

CalciumIodineIronPhosphorusMagnesiumZincFolacin/Folic Acid

RDA

800mg150µg14mg800mg300mg15mg200µg






SaltOn many products salt is not listed on the nutrition label, but we can work out the amount of salt present from the amount of sodium that is indicated on the label. It is recommended that we should aim for less than 6g of salta day, which is about one teaspoon a day. 1g of sodium is equal to 2.5g of salt, If a breakfast cereal lists 0.5g ofsodium per 100g on its label it contains 1.3g of salt per 100g.

Vitamins

Vitamin AVitamin B1 (thiamin)Vitamin B2 (riboflavin)NiacinVitamin B6Vitamin B12BiotinPantothenic acidVitamin CVitamin DVitamin E

Amount

800µg1.4mg1.6mg18mg2mg1µg0.15mg6mg60mg5µg10mg

Minerals

CalciumIodineIronPhosphorusMagnesiumZincFolacin/Folic Acid

Amount

800mg150µg14mg800mg300mg15mg200µg

Recommended daily allowances for vitamins & minerals


Study the RDA amounts shown here, and see what you noticeon the labels you look at every day – cereal, crisps, etc.


Under EU law, only food and non-alcoholic drinks that make nutrition claims (such as ‘low fat’

or ‘0% fat’) have to have a nutrition label – i.e. the nutrition label is mandatory.

The information can often be found in a small table printed on the label or, where there is

insufficient space, in a line format.

Foods that make no nutrition claims are under no obligation to provide nutritional information,

though in practice many food manufacturers or retailers choose to label nutrients – i.e.

voluntary labelling. The formatting of the labels must still follow certain rules.

Two formats are allowed. Both must give the energy content of the food or drink at the top of the

list. One format gives the amount of energy, protein, carbohydrate and fat in the food (known as

the ‘Big 4’). The second format – called the ‘Big 8’ – lists energy, protein, carbohydrate and fat,

but also includes sugars, saturated fat, fibre and sodium. In both cases, the labels may also list

quantities of sugar, starch, polyols, monounsaturated fatty acids, polyunsaturated fatty acids

and cholesterol or any of the recognised minerals or vitamins, should the manufacturers choose

to provide this information. The nutrient content must be given per 100g or 100ml of the product.

Voluntary v mandatory nutritionallabelling

2.3

kkJ

Claim

Back up of claim

kJ kJEnergyProteinCarbohydrateof which sugars

Fatof which saturates

FibreSodium

NUTRITION INFORMATION Line format

Table format

The attached handout can be handled individually or by groups of students.

answers to class activity handout 2.3 (Choosing healthier options)

Answers1. Brand A.2. Brand A, because oil/fat forms a greater

proportion of the ingredients in Brand Aas indicated by the position of fat/oil in the ingredients lists. Also Brand Acontains 3 types of cheeses while Brand B has one, cheese is a rich source of fat.

3. A = 4.5g B= 1.25g.4. Fibre is missing. Fibre is important for

a healthy bowel and it helps preventconstipation.

5. Brand B is the healthier option.– It has a lower fat content.– It has a lower sodium content.

Typical Composition. 100g (3_oz) provide: Energy 536kJ/128kcal,Protein 15.0g, Carbohydrate 3.5g (of which sugars 3.5g), Fat 6.0g(of which saturates 3.8g, mono-unsaturates 1.4g, polyunsatu-rates 0.1g), Fibre 0g, Sodium 0.3g.





Choosing healthier options

Brand A

Ingredients:Wheat flour, vegetable oil, water, mozzarella,tomato, cheddar cheese, parmesan cheese,tomato puree, vegetable fat, sodium, yeast,thickener E460, salt, sugar, herbs, spices.

Brand B

Ingredients:Wheat flour, water, mozzarella, tomato,mushrooms, peppers, onions, tomato puree,vegetable fat, yeast, thickener, salt, sugar,garlic, herbs, spices.

Nutrition Information: Typical values per 100g

List of Nutrients

Energy (kcals)Protein (g)Carbohydrate (g)(of which sugars)Fat (g)(of which saturates)Sodium (g)

Brand A

2289.1257.912.03.01.8

Brand B

1966.8276.06.51.50.5

1. Which food contains more fat?

2. What ingredients do you think contribute to the fat content of these products?

3. Calculate the amount of salt in Brand A and Brand B.

4.Which nutrient is missing from the Big 8 list?

5. Which pizza would you choose as the healthier option? Give two reasons for your answer.


Using what you have learnt from this lesson, take a lookat the two brands of cheese and tomato pizzas.

The Big 4The ‘Big 4’ is the minimum amount of nutritionalinformation that a manufacturer can tell us about theirproduct. It must be given in the order shown below andbe given per 100 grams (100g) if the food is solid, forexample bread or chocolate, or per 100 millilitres (100ml)if it is a liquid, such as orange juice or milk.

Typical Values per 100gEnergy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .kJ/kcalProtein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gCarbohydrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gFat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .g

The Big 8The Big 8 Nutrition label looks like this.

Typical Values per 100gEnergy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .kJ/kcalProtein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gCarbohydrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gOf which sugars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gFat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gOf which saturates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gFibre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .gSodium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .g



Food labels are often the only source of information available about a food or drink. As a result,

they are controlled by strict regulations. Food labelling is governed by European Regulations.

• Food labels should be clear, legible, indelible (cannot be erased) and written

at least in English (or Irish)

• Information provided must not confuse or mislead the consumer

• The labels should not be hidden or covered by a picture or by written information

• The label can’t claim to prevent, cure or treat a common disease

The Food Safety Authority of Ireland enforces these regulations at a national level.

1. making a complaintIf you’re concerned or dissatisfied with how food is labelled, you can either contact the shop

where you bought it or the maker, packer or seller whose name and address details should be

on the label.

If you think a product is labelled with false or misleading information, contact:

Your local environmental health officer within the Health Service Executive

or the Food Safety Authority of Ireland, Abbey Court, Lower Abbey Street, Dublin 1.

Tel: 1890 33 66 77

2. allergies/food intoleranceFood labelling not only tells us what is in the foods we buy, but also helps people to avoid

ingredients in foods that they do not wish to, or must not, eat. For example, people with an

allergy to nuts, people trying to lose weight, and people who do not eat particular foods for

religious or ethical reasons (e.g. Judaism forbids pork, Hindus will not eat beef, vegetarians

avoid meat and fish, some people will only eat free-range foods).

Some foods and ingredients can cause reactions in people when they eat them. These reactions can

include skin rashes or hives, vomiting, diarrhoea, wheezing or a runny nose. These reactions usually

appear two or three hours after eating the food, and although they are uncomfortable, they are

rarely life-threatening. This is known as food intolerance. A much smaller group of the population,

around 2%, have an actual food allergy – this appears immediately after eating the food and can

result in the person becoming very ill quickly, and in some cases even dying. This is why accurate

labelling is very important.

What regulations are in place?2.4Lesson 2Knowing yournutrients


Some Common Foods and Ingredients that can cause Allergic Reactions

EggsFishPeanutsSoybeansMilk and milk products

Nuts and nut productsSesame seedsCeleryMustardCereals, containing glutenShellfish

class activity 2.4

DiscussionCommunication

• Do any of your friends or family suffer from a food intolerance or food allergy?

• What are their symptoms?

• What foods must they avoid?

1. Is fat important in our diet? Give three reasons for your answer.

2. Take a look at the food in your fridge or kitchen cupboard and give examples

of foods that contain

– Fibre

– Iron

– Calcium

3. What food in your fridge contains sodium?

– How much sodium does it contain?

– If you were to eat 100g of this food, would you have gone over the limit of 6g per day?

4. Cut out and stick two labels here – one with the Big 4 information only and the other

with the Big 8.




Use the Food Pyramid to plan your healthy food choices everyday

poster 3

Drink water regularly – at least 8 cups per day.

The Food Pyramid

Choose a very

small amount

Choose any 2

Choose any 3

Choose any 5

Choose any 6+

Bread, Cereals & Potatoes1 Serving =

1 bowl of cereal1 slice of bread

3 dessertspoons of cooked pasta or rice1 medium boiled or baked potato

Fruit & Vegetables1 Serving =

1 glass of fruit juice1 medium sized fresh fruit, e.g. apple, orange, banana

2 small sized fresh fruit, e.g. plums, mandarins, kiwi3-4 dessertspoons cooked vegetable or salad

Small bowl of homemade vegetable soup3 dessertspoons cooked or tinned fruit (not in syrup)

Milk, Cheese & Yogurt1 Serving =

1/3 pint of milk1 carton of yogurt

Milk pudding made with 1/3 pint of milk1oz cheese

Meat, Fish, Eggs & Alternatives1 Serving =

2 oz cooked lean meat or poultry3 oz cooked fish, 2 eggs

9 dessertspoons peas/beans/lentils2 oz cheese

3 oz nuts

Oils, Margarine & Fats1 Serving =

1/2 oz butter/margarine or1 oz low fat spread

Eat these foods at each meal – high

fibre is best.

Choose green leafy vegetables and citrus

fruit frequently.

Choose low fat varieties.

Choose lean cuts of meats. Eat oily fish.

Use sparingly – choose fats high in monounsaturates or polyunsaturates.

Limit fried foods to 1-2 times a week.Only eat small amounts of high

fat/sugar snacks and not too often.

Like many things teenagers do – playing sports, juggling part-time jobs, or finding time for

homework – healthy eating is a balancing act. It takes skill to get it right. Just as teenagers plot

game strategies, rearrange their work schedules, or budget their time, they need to choose diets

that benefit them most – not only for today, but for the future, too.

The challenge is that many teenagers don't connect their food choices with their short- or long-

term health. There is clear evidence that diet is linked to heart disease, diabetes, osteoporosis

and some cancers. Even when teenagers know about nutrition, they tend to skip meals, snack

too much, and eat unbalanced meals, as well as not take enough exercise. Lack of time and

discipline are often barriers to their healthy eating. In teenage diets, nutrient-rich foods often

come up short. They often lack enough fruits, dark-green vegetables, and milk or milk products.

When it comes to teenage diets, health experts agree that what teens eat affects their health now

and in the future. For that reason, nutrition education needs not only to show the links between

diet and health, but also to help students develop skills to make informed food decisions.

It is important to recognise that when it comes to health teenagers need goals that are realistic

to them. For example, it is important when you are in your teens to eat healthy foods because it

will make you feel good, give you energy, improve your performance in sports and improve your

exam performance.

That’s where the food label comes in. This lesson gives an overview of how the food label should

be used to influence food choices.

Food nutrition – background information3.1

put up poster 3 – food pyramid



Choose very

small amounts

Choose any 2

Choose any 3

Choose any 5

Choose any 6+














3 oz nuts

Fats, High Fat/Sugar Snacks, Foods & Drinks1 Serving =

1 oz low fat spread 1/2 oz butter/margarine


fibre is best.


fruit frequently.




Limit fried foods to 1-2 times a week. Only have small amounts of high fat/sugar

snacks and drinks and not too often.


Use the Food Pyramid to plan your healthy food choices every day



poster 3


The Food Pyramid

Choose a very

small amount

Choose any 2

Choose any 3

Choose any 5

Choose any 6+














3 oz nuts




fibre is best.


fruit frequently.






how the food pyramid relates to the dietary guidelines

1. label factsFew things in life come without some ‘how-to’ advice. In the case of healthy eating, the advice

is very clear-cut: Follow the Food Pyramid!

The Pyramid

• It visually tells you how to follow the Dietary Guidelines.

• It shows you how to eat a variety of foods to get the nutrients you need each day from

each of the five major food groups. Each food group supplies different nutrients.

• It helps you get the right amount of calories (energy) – for you to grow and maintain your

healthy weight.

• It helps you eat a balanced diet with enough, but not too much, of any one food or food group.

• It helps you eat a moderate amount of fats and sugars.

• Lastly, it offers flexible advice, helping you choose a healthy diet – and even to enjoy some

new foods that are right for you!

Here's how to climb the Pyramid to your good health:

• Choose foods from all five major food groups in the Pyramid, with the majority of foods

coming from the three lower levels. Each group provides some of, but not all, the nutrients

you need. That’s why you can’t replace a food in one group for a food in another.

• Choose variety within each food group – even similar foods, such as vegetables, differ in

their nutrient content.

• Look at the range of portion sizes for each food group – and eat at least the lowest number

recommended for each of the five food groups. That helps ensure that you get enough

important nutrients.

2. portion sizesThe number of portions you need each day depends on you – your age, gender and activity level

– and how many calories you need for growth, energy and good health. You may need more – or

less – than your best friend does. Remember, you may need more if you're involved in strenuous

activities, such as football or swimming. But if you spend your leisure time watching television

or are not physically active, you probably need less. Better yet, you need to get active!

• Pay attention to portion sizes so you eat enough without overdoing it. Handout 3.1 shows

what counts as a single portion on the Food Pyramid.

• Sweets, biscuits and cakes are on level 5 of the Pyramid, alongside essential fats and oils.

It is important to strike a reasonable balance between what contains vital nutrients and what

only serves to add enjoyment to a meal or snack when choosing foods from this level. Just

enjoy them in moderation, along with enough foods from the four other major food groups.

refer to poster 3 – food pyramid




Target

6 or more

5 portions

3 portions

2 portions

Sparingly

Food groups

Carbohydrates

Fruits and Vegetables

Dairy

Protein

Foods containingfat/sugar

Your intake

ur intake


How many portions did you have yesterday?

Portions

Use sparingly1 Serving = 1 oz low fat spread or 1/2 oz butter/margarineChoose fats high in monounsaturates or polyunsaturates.Limit fried foods to 1-2 times a week. Only have small amountsof high fat/sugar snacks and drinks and not too often.

Choose any 21 Serving =2 oz cooked lean meat or poultry3 oz cooked fish, 2 eggs9 dessertspoons peas/beans/lentils2 oz cheese3 oz nutsChoose lean cuts of meats. Eat oily fish.

Choose any 31 Serving =1/3 pint of milk1 carton of yogurtMilk pudding made with 1/3 pint of milk1oz cheeseChoose low fat varieties.

Choose 5 1 Serving =1 glass of fruit juice1 medium sized fresh fruit, e.g. apple, orange, banana2 small sized fresh fruit, e.g. plums, mandarins, kiwi3-4 dessertspoons cooked vegetable or saladSmall bowl of homemade vegetable soup3 dessertspoons cooked or tinned fruit (not in syrup)Choose green leafy vegetables and citrus fruit frequently.

Choose 6 or more1 Serving =1 bowl of cereal1 slice of bread3 dessertspoons of cooked pasta or rice1 medium boiled or baked potatoEat these foods at each meal – high fibre is best.

8 Cups per day



Food Groups

Food containing fatFood containing sugar

Protein sources

Dairy productsLow fat varieties have asimilar amount of calciumto full fat varieties.

Fruits and vegetables

Carbohydrates

Liquids

Sources

Fats, high fat/sugar snacks, foods and drinks

Meat, fish, eggs and alternatives

Milk, cheese and yogurt

Fresh, frozen, tinned or dried

Bread, breakfast cerealspotatoes, rice and pasta

Water, milk, or fruit juices



poster 3


The Food Pyramid

Choose a very

small amount

Choose any 2

Choose any 3

Choose any 5

Choose any 6+














3 oz nuts




fibre is best.


fruit frequently.






using the food labels to make informed food choices within the food groups of the pyramid

1. the label linkWithin each food group of the Pyramid, food labels give information to compare one food with

another and make wise food choices. You might, for example, use the label to choose a food

from the meat group that has less fat, yet is high in iron. Or read the label before you buy frozen

vegetables; the label, for example, may show that broccoli with sauce has more fat than plain

broccoli. It is important that we look to reduce the salt content of our diets. One way is to look

at the sodium content on the label. For example, compare canned soups and vegetables and

choose the one with the lowest sodium content.

There’s another way to control fat, sugar, salt and calories. With labels, just make trade-offs –

and still follow the healthy eating guidelines. Trade-offs are easy. You simply use the label!

When you choose a food high in fat, sugars or sodium, select other foods that are low in these

same nutrients to balance your total diet.

Here’s an example: Read the labels on milk cartons. If you buy low-fat milk, you’ll save on

calories and fat without giving up calcium. Then you might have a small serving of ice cream

for an after-school snack.

Trade-offs do not need to be in the same food group. The amount of fat, sugar, salt and calories

in your whole diet counts, not the amount in one food or one meal. A switch from regular to

lean meat saves fat and calories. You might spend your calorie savings on more carbohydrate-

rich foods: grains, fruits and vegetables.

Trading-off leaves a little room in your food choices for some foods with more fat or sugars.

Again, read the label: Instead of a rich dessert, enjoy fresh fruit for dessert. Then, if you'd like,

have a biscuit later. When the diet provides more energy than is needed, the excess is stored

as fat and the person ‘puts on weight’. This is why it is important that you include a moderate

amount of physical activity in your day – every day – and have a healthy diet!

If you learn how to moderate and balance your food choices, you can eat healthily every day.

Food labels offer nutrition facts to make informed food choices. You may find particularly useful

information about nutrients that teenagers especially need. For instance, girls, who often eat

fewer calories than boys, sometimes don't get enough calcium and iron, so they can use the

label to help them choose foods that give a good supply of those nutrients. Girls also have

special needs for these nutrients: Consumption of milk and other products containing calcium

in teen years may help prevent osteoporosis later in life; extra iron is sometimes needed to

replace what’s lost during menstruation.

refer to poster 3 – food pyramid



Processed foods are foods that have been changed or treated, either mechanically or chemically.

In general, the more a food is processed, the more it is likely to lose in terms of its natural

nutrients and the less ‘natural’ it will be. For example, fresh strawberries are high in vitamin C

and fibre, but when sugar is added to make jam, you lose almost all of those values.

In the broadest sense, a food additive is any substance added to food. This includes any

substance used in the production, processing, treatment, packaging, transportation or storage

of food. Food additives have been used for centuries. Salt, sugar and vinegar were used to

preserve food so that it would last longer. Even early civilisations such as the Romans recognised

that people ‘eat with their eyes’ as well as their mouths. Saffron (from flowers) and other spices

were often used to provide a rich yellow colour to various foods. Butter has been coloured yellow

as far back as the 1300s.

Food additives are often natural substances and in many cases are actually vitamins and

minerals. They are classified as additives for a variety of reasons:

• To preserve food, e.g. vitamin C is sometimes used to prolong the shelf-life of fruit juices

• To replace nutrients lost during processing, e.g. semi skimmed milk will have vitamins and

minerals added back to it after some fat has been removed

• To fortify or enrich – some foods have added vitamins and minerals to provide an extra source

of vitamins and minerals in the diet, e.g. many breakfast cereals are fortified with vitamins

such as iron and B vitamins.

the safety of food additivesThe term additive covers more than just colourings. There is a long list of extras that can be

mixed into our processed food. They fall into several different categories and are added by

manufacturers to foods for a variety of reasons.

Today all food additives are carefully regulated to ensure that foods are safe to eat and accurately

labelled. This lesson provides helpful background information about additives, why they are used

in foods, and regulations governing their safe use in the food supply.

Additives are ingredients with a purpose, added to food to improve appeal, nutritional value

and safety.

Additives are used to:

• Maintain the quality of the food, e.g. preservatives and antioxidants

• Enhance foods by maintaining or improving the taste, e.g. flavourings

• Improve or maintain the consistency or texture of the food

• Improve the nutritional value of the food

• Add colour and make food more attractive, e.g. colourings

• Provide an essential aid to food processing.


Food additives – background information3.2


Food additives cannot be used if they:

• Disguise faulty processing

• Deceive the consumer

• Reduce the nutritional value of the food.

Classification of food additives

Additives may be from one of these groups:

1. Natural substances that are extracted from natural products, e.g. bright orange colour from

carrots or the red colour cochineal from the female Coccus cacti beetle.

2. Identical substances are produced from chemicals but are very similar in nature to naturally

occurring substances, e.g. Riboflavin (vitamin B1) or ascorbic acid (vitamin C).

3. Artificial or synthetic substances are made from chemicals and make up the majority of

additives that are used in modern day food processing e.g. Tartrazine, saccharin and aspartame.

the role of e numbersWithin each category of food additives, there are lots of individual additives which are

designated an E number. The European Union regulates the use of food additives. It has a

committee known as the European Scientific Committee for food which strictly tests all food

additives for their safety. When the substance is proven safe to use in food processing, it is

given an E number.

Labelling Laws

Additives are classed according to their function and assigned a code, which consists of the

letter followed by three numbers, e.g. E125.

The same code is used throughout the EU. The numbers indicate the function of the additive

as outlined on Handout 3.2.

class activity 3.2

DiscussionWhat makes food go off?

Core Learning Points

• Foods go off because micro-organisms like bacteria and fungi take hold and

start growing on and in the food.

• Bacteria need food, warmth and moisture to grow.

• Show example of mould on bread.

• Foods also go off through the action of oxygen in the air - a process called oxidation.

Cut an apple - by the end of class it will have gone brown. This is oxidation.





All additives have an E number, including all vitamins and minerals that are added back

into food during processing:

E101 Vitamin B1, also known as riboflavin. It is typically found in processed cheese.

E300 Vitamin C is also known as ascorbic acid. It is used in flour, beer, jam and fruit

drink concentrates.

E307 Vitamin E is also known as alphatocopherol. It is used in sausages.

Interesting additives include:

E120 Cochineal is a yellow colouring found from drying parts of the female beetle. It is not

used that much these days in food processing as it is very expensive.

E140 Chlorophyll is the natural green pigment found in plants. It is used in oils and in fruits

stored in liquid.

E175 This is the E number for the naturally occurring mineral gold! It is used in cake

decorations only on the surface.



They are used to:• Maintain the quality of the food, e.g. preservatives and antioxidants• Enhance foods by maintaining or improving the taste, e.g. flavourings• Improve or maintain the consistency or texture of the food• Improve the nutritional value of the food• Add colour and make food more attractive, e.g. colourings• Provide an essential aid to food processing

Food additives cannot be used if they• Disguise faulty processing• Deceive the consumer• Reduce the nutritional value of the food

An E number reflects the fact that as far as the EU is concerned, the substance hasbeen proven safe to use in food processing.

The same code is used throughout the EU. The numbers indicate the function of the additive as outlined in the table below:

Colours E100 – E199

Preservatives E200 – E299

Antioxidants E300 – E399

Emulsifiers & stabilisers E400 – E499

Flavour Enhancers E620 – E640

advantages and disadvantages of additivesAdvantages• Increase the variety of food• A longer shelf life• Reduce the risk and incidence of food poisoning• Make food more appealing• Allow for the development of new foods and low fat varieties• Ensure quality• Maintain or increase nutritional content

Disadvantages• Some people experience intolerances to food additives• Little is known about the long-term effects of food additives on the body


Additives are ingredients with a purpose, added to food to improve appeal, nutritional value and safety.




1. Design a healthy day’s eating, using the Food Pyramid.

2. What is the difference between ‘natural’ and ‘artificial’ additives?

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3. Find one food that has no additives and one other food that has more than five

additives. Stick the labels here.

4. Are additives good or bad things? Give your reasons.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5. Find three foods that are enriched or fortified with vitamins and minerals and write

a list of their added nutrients.

1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6. Some foods that you see on the shelves have sweeteners in them. Find three foods

that use sweeteners (hint – take a look at diet or sugar-free drinks).

1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .




Allergic reaction

A sensitivity to a normally harmless item that results in a reaction, such as a rash.

Antioxidant

An antioxidant is a substance, often a vitamin or a mineral, that prevents oxidation

(the production of substances known as free radicals that can damage food and make it decay).

Consumption

The process of taking food into the body through the mouth.

Consumer choice

A decision to purchase that is based on the evaluation of alternative products and services.

Descending order

In order from largest down to the smallest.

Deficiencies

Lack of an adequate quantity of a nutrient.

Enriched

Foods that are ‘enriched’ with a nutrient are those to which the nutrient has been added

beyond the levels originally present.

Fortified

Fortification is the deliberate addition of specific nutrients to foods in order to increase

their nutritional content, sometimes to a higher level than normal, as a means of providing

the population with an increased level of intake. The fortification of nutrients in foods is

legally controlled.

Gluten

A protein found in grains such as wheat, oats, rye and barley.

Hydrogenated fats

Hydrogenated fats are produced during a process that convert vegetable oil from a liquid to

a semi-hard fat such as margarine. The process is called hydrogenation.

Microbes (or micro-organisms)

These are tiny living organisms, including bacteria, viruses and fungi. They can be seen only with

the aid of a microscope and some can cause infectious diseases.

Glossary


Monounsaturated fatty acids

Monounsaturated fatty acids are the building blocks that make up monounsaturated fats.

Monounsaturated fats are one type of unsaturated fat found in our diets. At room temperature

these are oils, and usually vegetable oils. Olive oil is a monounsaturated fat. It is suggested that

there are health benefits to increasing the amount of monounsaturated fats in our diet.

We should be eating more unsaturated fat, including monounsaturated fatty acids, in our

diet than saturated fat.

Polyols

Polyols are a group of compounds derived from sugar which are naturally occurring or can be

manufactured artificially. They do not taste as sweet as pure sugar – and are used to add bulk to

foods such as confectionery. Polyols are slowly and incompletely broken down by the body, so

they can be tolerated by diabetics. They provide less energy (calories) than sucrose, and are less

cariogenic (causing dental decay).

Polyunsaturated fatty acids

Polyunsaturated fatty acids are the building blocks that make up polyunsaturated fat.

Polyunsaturated fats are one type of unsaturated fat found in our diets. These are oil at room

temperature and found in high quantities in vegetable and fish oils. Oils, such as cod liver oil

and sunflower oil, are polyunsaturated. Health experts recommend that we should increase our

intake of polyunsaturated fatty acids, and in particular fish oils (also known as Omega 3 fatty

acids), as they have been shown to have beneficial effects on heart health. We should be eating

more unsaturated fat, including polyunsaturated fat, in our diets.

Processed

Prepared or converted from a natural state by subjecting to a special process.

QUID – Quantitative Ingredient Declaration

The quantity, in percentage terms, of an ingredient or category of ingredients in a product.

Saturates

Saturates refers to saturated fat, a type of fat that is commonly found in animal products,

such as meat, poultry, egg yolks, and dairy products. At room temperature saturated fat is

usually solid. Too much saturated fat in our diets can raise the amount of cholesterol in our

blood which raises the likelihood of developing heart disease.

Saturated fatty acids

Saturated fatty acids are the building blocks that make up saturated fats. At room temperature

these are hard and are found in fats of animal or dairy source, such as butter. Saturated fats have

been shown to raise the blood cholesterol, particularly LDL cholesterol (bad cholesterol).

It is recommended that intake of saturated fats should not exceed 10% of food energy intake.


Shelf life

The length of time a product is expected to last under recommended storage conditions and

still be safe and fit to eat.

Trans fatty acids (Trans fats)

Trans fatty acids are a type of fat that we should keep to a minimum in our diets. Most of the

trans fatty acids found in food are formed during the hydrogenation process where vegetable oil

is converted to a semi-hard fat (see hydrogenated fats). These fats raise blood cholesterol and

increase the likelihood of heart disease. It is recommended that trans fatty acid intake should

not exceed 5g/day or 2% of dietary energy.

Unsaturates

A type of fat that is usually liquid at room temperature. It is usually found in vegetable products.

Unsaturated fats are a healthier option than saturated fats.


The online nutritional calculator:• Allows students to examine the nutrition labels of foods they

are eating and see how these may contribute to their daily diet.

The calculator can also be used to:• Check the nutritional value of processed foods in your diet.• Assess the salt content of specific food and drink items.• Assess the fat content of specific food and drink items.• Assess the sugar content of specific food and drink items.

The online nutritional calculator can be accessed on the safefood website. www.safefoodonline.com

nutritional labelling calculator

To support the nutrition element of this labelling resourcesafefood has developed an online nutrition labelling resource.This resource includes an online nutritional calculator thatcan assist in choosing a healthy and balanced diet.

Documents

Contents€¦ · class activity 1.1 put up poster 1 – soup label Decision-making Survey the Label Ask the students to divide into groups of four. Introduce the lesson by having