If possible, choose a label set that relates to recipe being used that day or in a previous class
- Optional: Review individual pages (PDF) for each set:
c. Mac & Cheese
e. French Fries
ASK: What information on the food label do you use now? How do you use it?
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.
ASK: When comparing this food item, what nutrients may you want to pay particular attention to? Review “Reading Food Labels”
Have participants share the percent daily values or grams/milligrams for the relevant nutrients (for example: fat, sugar, salt, or fiber)
Consider filling out a chart to help participants compare and review the different options. Example for pizza below.
ASK: What about these comparisons surprise you and why?