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Convenience Food Comparisons

IN ADVANCE

  1. If possible, choose a label set that relates to recipe being used that day or in a previous class

  2. Optional: Review individual pages (PDF) for each set:

a. Pizza

b. Chicken

c. Mac & Cheese

d. Tacos

e. French Fries

DURING CLASS

  1. ASK: What information on the food label do you use now? How do you use it?

  2. Pass around convenience labels.  Explain that there is a mix of packaged, frozen, and restaurant versions of the same food item as well as the Cooking Matters recipe.

  3. ASK: When comparing this food item, what nutrients may you want to pay particular attention to? Review “Reading Food Labels”

  4. Have participants share the percent daily values or grams/milligrams for the relevant nutrients (for example: fat, sugar, salt, or fiber)

  5. Consider filling out a chart to help participants compare and review the different options. Example for pizza below.

  6. ASK: What about these comparisons surprise you and why?

 

  

Convenience Food Comparisons

IN ADVANCE

  1. If possible, choose a label set that relates to recipe being used that day or in a previous class

  2. Optional: Review individual pages (PDF) for each set:

a. Pizza

b. Chicken

c. Mac & Cheese

d. Tacos

e. French Fries

DURING CLASS

  1. ASK: What information on the food label do you use now? How do you use it?

  2. Pass around convenience labels.  Explain that there is a mix of packaged, frozen, and restaurant versions of the same food item as well as the Cooking Matters recipe.

  3. ASK: When comparing this food item, what nutrients may you want to pay particular attention to? Review “Reading Food Labels”

  4. Have participants share the percent daily values or grams/milligrams for the relevant nutrients (for example: fat, sugar, salt, or fiber)

  5. Consider filling out a chart to help participants compare and review the different options. Example for pizza below.

  6. ASK: What about these comparisons surprise you and why?

 

  
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