Understanding Food Labelling Task Sheet
Student Name:
Instructions:
Compare the sample food packet you have in front of you with the Nutrition Information on page 19 of
the Food and Beverage Classification System for Years 1-13 User Guide. Read through the information on
Appendix 1: Understanding labels.
1. Nutrition information panels are usually found where on a product?
2. What are the three main categories of food in the classification system?
O
E
S
3. Predict which category your sample packet most likely fits into:
Working in a group of 4, construct a Comparison Chart to compare your sample product (e.g. breakfast
cereal packet) with a contrasting product (e.g. a snack product).
Data Collection
Name of Product:
Name of Product/Type:
Type of Product:
Type of Product:
Nutrition Information
Quantity per 100g
Nutrition Information
Energy*
Energy*
Protein
Protein
Fat, total – saturated*
Fat, total – saturated*
Carbohydrate – sugars
Carbohydrate – sugars
Fibre*
Fibre*
Sodium*
Sodium*
Quantity per 100g
Note: The figures with an asterisk (*) are the nutrients of importance for the Food and Beverage
Classification system.
HPS L4 Healthy Eating | Document1 | Page 1 of 4
1. Why is it important to compare the Quantity per 100 g (grams) between products rather than just
looking at the Quantity Per Serving list on a food label?
2. Using the Concept Map guide on the Graphic Organisers Template, and referring to page 5 in the
User Guide, create a Concept Map of the Food Groups and Main Nutrients provided.
3. Study the information on pages 20 and 21 of the User Guide, ‘What to look for on labels’.
Fill in the gaps:
The Food and Beverage Classification System focuses on three nutrients:
a.____________________________________ (measured in)________________________
b. _______________________________________________________________________
c. ____________________________________ commonly known as___________________
d. A fourth group ___________________ _____ is also a focus for some product groups.
1. Mix and Match
1.
Released when food is eaten and broken down in the body
a
Monosaturated & Ployunsaturated fats
2
Expended through activity and growth
b
Carbohydrate
3
Protein, carbohydrate and fat
c
Kilojoules
4
Saturated fats
d
Cooking with gas
5
Unsaturated fats
e
Nuts, vegetable oils & avocado
6
Sodium chloride
f
Energy
7
Fibre
g
Pies
8.
Plant origin food
h
Nutrients
9
Wholegrain breads
i
Salt
10
Processed food containing saturated fat
j
Roughage
k
Butter and meat fat
HPS L4 Healthy Eating | Document1 | Page 2 of 4
4. Study pages 22, 23, and 24 in the User Guide. Appendix 2 lists Nutrient criteria for ‘occasional’ foods
and drinks. There are 7 groups listed. Select one product from each group that you recognise yourself
as consuming on a weekly basis. Now write down whether or not your consumption is ‘Occasional’,
‘Sometimes’ or ‘Everyday’.
Product
Group
Product Title
Everyday y = E
Sometimes = S
Occasional = O
1
2
3
4
5
6
7
5. Compare your food consumption of Occasional foods with a partner. Do you have the same patterns?
Yes/No
6. Sum up in a paragraph what this exercise has made you think about the Importance of Food
Labelling in relation to Healthy Eating.
7. Study
the
Pick
the
Tick
page
on
http://www.pickthetick.org.nz/TickPacific/index.html
the
Heart
Foundation
website:
The Pick the Tick slogan is:
,
,
HPS L4 Healthy Eating | Document1 | Page 3 of 4
8. True or False?
There are three versions of the downloadable PDF Document on this Pick the Tick page in English,
Samoan and Tongan. Choose the one most suitable for you to read. Fill in the right hand column.
Question
True/False
Pg 2. The Tick makes it quick and easy to choose healthier foods.
Pg 2. The Tick products are generally higher in saturated fat.
Pg 2. The Tick products have been tested scientifically to meet tough nutrition standards.
Pg 2. Buying Tick products helps to keep us healthy.
Pg 2. If foods don’t have a Tick they are automatically unhealthy.
Pg 3. Tick bread and cereal products have less fat, and salt.
Pg 3. Tick bread and cereal products have less fibre.
Pg 3. Tick bread and cereal products have less energy.
Pg 4. Five ‘Tick’ servings a day could include canned fruit.
Pg 5. Look for increased fat milk with a Tick.
Pg 6. When shopping for beef and lamb look for the Quality Mark symbol.
Pg 6. When shopping for pork don’t look for the Trim Pork label.
Pg 7. Spreads with the Tick have less saturated fat less trans fat.
Pg. 7. Occasional foods need to be limited in our family’s diet.
Pg 8. We need to drink water when we are thirsty and avoid fizzy drinks.
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