# CTE Resource Center - Verso - Nutrition and Wellness Task 107132970

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Use the nutrition facts label to evaluate the nutritional quality of foods.

Definition

Use of the nutrition facts label should include
  • examining package labels to identify
    • nutritional information (nutrients, amount of each nutrient, percentage of minimum daily requirement for each nutrient)
    • ingredients
    • serving size and number of servings per package
    • calories per serving
  • reading the whole label and applying nutrient density to make informed decisions
  • selecting products that are consistent with USDA dietary guidelines
  • other package information (e.g., health claims, storage instructions, expiration, sell-by and use-by date.

Process/Skill Questions

Thinking
  • What types of information found on food labels is most helpful to you as a consumer?
  • How could you use this information when purchasing various foods?
  • What are the consequences of not using label information when deciding whether to purchase a food item?
Communication
  • How do we determine whether the label information is accurate? Why is it important to evaluate the accuracy of the information?
  • Which label information do you think should be required by law? Why?
  • Who benefits from information on nutrition labels?
Leadership
  • How can the information on a nutrition label assist you in implementing the Dietary Guidelines for Americans or MyPlate?
  • Why do you think the federal government changes its requirements for nutrition labels?
  • What can consumers do to influence the content of food product labels?
Management
  • How can food product labels help us manage the responsibility of meal planning?
  • What management skills do we use when we examine food labels before buying?
  • How can food labels help us stay within our budget?

Related Standards of Learning

English

9.5

The student will read and analyze a variety of nonfiction texts.
  1. Apply knowledge of text features and organizational patterns to understand, analyze, and gain meaning from texts.
  2. Make inferences and draw conclusions based on explicit and implied information using evidence from text as support.
  3. Analyze the author’s qualifications, viewpoint, and impact.
  4. Recognize an author’s intended purpose for writing and identify the main idea.
  5. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  6. Identify characteristics of expository, technical, and persuasive texts.
  7. Identify a position/argument to be confirmed, disproved, or modified.
  8. Evaluate clarity and accuracy of information.
  9. Analyze, organize, and synthesize information in order to solve problems, answer questions, complete a task, or create a product.
  10. Differentiate between fact and opinion and evaluate their impact.
  11. Analyze ideas within and between selections providing textual evidence.
  12. Use the reading strategies to monitor comprehension throughout the reading process.

10.5

The student will read, interpret, analyze, and evaluate nonfiction texts.
  1. Analyze text features and organizational patterns to evaluate the meaning of texts.
  2. Recognize an author’s intended audience and purpose for writing.
  3. Skim materials to develop an overview and locate information.
  4. Compare and contrast informational texts for intent and content.
  5. Interpret and use data and information in maps, charts, graphs, timelines, tables, and diagrams.
  6. Draw conclusions and make inferences on explicit and implied information using textual support as evidence.
  7. Analyze and synthesize information in order to solve problems, answer questions, and generate new knowledge.
  8. Analyze ideas within and between selections providing textual evidence.
  9. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  10. Use reading strategies throughout the reading process to monitor comprehension.

11.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts including employment documents and technical writing.
  1. Apply information from texts to clarify understanding of concepts.
  2. Read and correctly interpret an application for employment, workplace documents, or an application for college admission.
  3. Analyze technical writing for clarity.
  4. Paraphrase and synthesize ideas within and between texts.
  5. Draw conclusions and make inferences on explicit and implied information using textual support.
  6. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  7. Analyze false premises, claims, counterclaims, and other evidence in persuasive writing.
  8. Recognize and analyze use of ambiguity, contradiction, paradox, irony, sarcasm, overstatement, and understatement in text.
  9. Generate and respond logically to literal, inferential, evaluative, synthesizing, and critical thinking questions about the text(s).

12.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
  1. Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
  2. Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
  3. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  4. Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
  5. Analyze false premises claims, counterclaims, and other evidence in persuasive writing.

Other Related Standards

FCCLA National Programs

A Better You

 

Families Today

 

Family Ties

 

Meet the Challenge

 

The Fit You

 

The Healthy You

 

The Real You

 

The Resilient You

 

You-Me-Us

 

FCCLA: STAR Events (2019)

Advocacy

 

Check the national website for Skill Events

 

Check the national website for online events

 

Food Innovations

 

Illustrated Talk

 

National Programs in Action

 

Nutrition and Wellness

 

National Standards for Family and Consumer Sciences Education

14.2.4

Analyze sources of food and nutrition information, including food labels, related to health and wellness.