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{{T}}
[[Category:English]]
[[Category:Reading Nutrition Labels]]

{{BR}}
= Introduction =

A nutrition label is like a map for packaged food. It can help you answer useful questions: How much is one serving? How much energy is in it? Which nutrients are high or low? What ingredients were used? In this aiMOOC, you will learn how to find those answers step by step.

This course is written for '''Grades 5–6'''. You do not need to memorize every number on a label. Your goal is to learn a simple reading routine and use it to compare foods thoughtfully.

[[File:Reading food labels - Nutrition Guide.jpg|500px|frameless|center]]

Nutrition labels are not identical in every country. This course often uses the U.S. '''Nutrition Facts''' label because it gives clear examples of serving size, calories, and Percent Daily Value. The same big idea works elsewhere: first understand what amount the numbers describe, then compare the information that matters.

{{#ev:youtube|https://www.youtube.com/watch?v=RpleYQPgT1M|500|center}}

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== Learning Goals ==

By the end of the course, you should be able to:

# [[English:Serving size|Serving size]]: Find the serving size and explain why it matters.
# [[English:Calories|Calories]]: Read calories as the energy listed for a serving.
# [[English:Percent Daily Value|Percent Daily Value]]: Use the Percent Daily Value to tell whether a nutrient is low or high in a serving.
# [[English:Nutrient|Nutrient]]: Compare nutrients such as dietary fiber, sodium, saturated fat, calcium, iron, potassium, and added sugars.
# [[English:Ingredient list|Ingredient list]]: Explain why ingredients near the beginning of a U.S. ingredient list are present in larger amounts by weight.
# [[English:Food comparison|Food comparison]]: Compare two similar foods using the same serving basis.
# [[English:Consumer education|Consumer education]]: Explain why a front-of-package claim should be checked against the full label.

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= Reading the Label Step by Step =

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== Step One: Find the Serving Size ==

Always begin with '''serving size'''. Most numbers on a Nutrition Facts label describe one serving. The label also tells you how many servings are in the container.

[[File:FDA Nutrition Facts Label 2016.png|420px|frameless|center]]

A serving size is not a command telling you how much you must eat. It is the amount used to organize the nutrition information. If a food has one cup as a serving and you eat two cups, you are eating two servings. That means the calories and most nutrient amounts are doubled.

For example, imagine a snack label says one serving is 10 crackers. If one serving has 120 calories, then 20 crackers would be two servings and would have about 240 calories. This is why checking serving size first keeps the rest of your reading accurate.

{{#ev:youtube|https://www.youtube.com/watch?v=tTVh30UaG-8|500|center}}

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== Step Two: Read the Calories ==

'''Calories''' are a measure of energy. Your body uses energy for movement, thinking, growth, breathing, staying warm, and many other jobs.

On a Nutrition Facts label, the calorie number usually tells you the calories in '''one serving'''. If you eat more than one serving, you need to think about the extra servings too.

Calories are only one part of a food label. Two foods can have similar calories but different amounts of fiber, sodium, added sugars, vitamins, minerals, or protein. A thoughtful comparison uses more than one number.

{{#ev:youtube|https://www.youtube.com/watch?v=dvrUWlJAU50|500|center}}

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== Step Three: Use Percent Daily Value ==

The '''Percent Daily Value''', often written as '''%DV''', helps show whether a serving has a little or a lot of a nutrient compared with a general daily reference amount.

A useful guide for the U.S. label is:

# '''5% DV or less''' is considered low.
# '''20% DV or more''' is considered high.
# Values between those levels are in the middle.

For example, if a food has 3% DV of sodium, it is low in sodium per serving. If it has 25% DV of sodium, it is high in sodium per serving.

The Daily Values on the label are reference values, not a personal meal plan. People can have different nutrition needs depending on age, growth, activity, health, and other factors. For this course, use %DV mainly as a comparison tool.

{{#ev:youtube|https://www.youtube.com/watch?v=G7WN0AkE5XU|500|center}}

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== Step Four: Look at Nutrients You May Want More or Less Of ==

Food gives your body many nutrients. When comparing packaged foods, the Nutrition Facts label can help you look for useful differences.

On the current U.S. label, nutrients that people are often encouraged to get enough of include '''dietary fiber, vitamin D, calcium, iron, and potassium'''. Nutrients that people are often encouraged to limit include '''saturated fat, sodium, and added sugars'''.

This does not mean a single food is simply “good” or “bad.” Foods can have different strengths and purposes. A better question is: '''What does this food provide, and how does it compare with another similar choice?'''

[[File:Food Label.png|420px|frameless|center]]

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=== Dietary Fiber ===

'''Dietary fiber''' is found in plant foods. On labels, it appears under total carbohydrate. When you compare two similar foods, a higher %DV of fiber can be useful information.

Examples of foods that can provide fiber include whole grains, beans, peas, fruits, vegetables, nuts, and seeds.

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=== Sodium ===

'''Sodium''' is a mineral that the body needs in small amounts. Many packaged foods can contain a lot of sodium. The %DV can help you compare similar products and find one with less sodium when that is your goal.

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=== Saturated Fat ===

'''Saturated fat''' is listed under total fat. The %DV can help you see whether a serving is low or high in saturated fat and compare similar products.

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=== Added Sugars ===

'''Added sugars''' are sugars added during processing or preparation. They are different from sugars that occur naturally in foods such as fruit or plain milk.

On the U.S. Nutrition Facts label, added sugars are listed under total sugars. A food can contain both naturally occurring sugars and added sugars, so read the lines carefully.

{{#ev:youtube|https://www.youtube.com/watch?v=sFaCY6SgoHo|500|center}}

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== Step Five: Read the Ingredient List ==

The Nutrition Facts panel tells you amounts of nutrients. The '''ingredient list''' tells you what was used to make the food.

On U.S. food labels, ingredients are listed in descending order by weight. This means the ingredient that weighs the most is listed first, and ingredients used in smaller amounts come later.

[[File:Ingredients list.jpg|500px|frameless|center]]

If you want to know what a food is mostly made from, look closely at the first few ingredients. For example, if whole grain oats are first on one cereal and sugar is first on another, that difference gives you useful information.

Ingredient lists also matter for food allergies. If you have a food allergy, follow the safety plan given by your family, school, or health professional and check allergen information every time.

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== Step Six: Compare Similar Foods Fairly ==

When comparing foods, choose products that serve a similar purpose. Comparing two breakfast cereals is usually more useful than comparing cereal with tomato soup.

Use this routine:

# Check whether the serving sizes are the same or close.
# Compare calories if that matters for your question.
# Compare %DV for nutrients such as fiber, sodium, saturated fat, and added sugars.
# Read the ingredient lists.
# Decide which product better fits the goal you were given.

[[File:Sample nutrition facts.png|500px|frameless|center]]

Imagine two similar snack bars.

'''Bar A''' has 4% DV fiber, 8% DV sodium, and 24% DV added sugars.

'''Bar B''' has 12% DV fiber, 5% DV sodium, and 10% DV added sugars.

If your goal is to choose more fiber and less sodium and added sugar, Bar B fits that goal better. Another goal could lead you to look at different parts of the label.

{{#ev:youtube|https://www.youtube.com/watch?v=I5NA-BDoEUM|500|center}}

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= Important Label-Reading Ideas =

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== Serving Size Changes the Whole Picture ==

Suppose a package contains two servings, but you eat the whole package. If the label lists values for one serving, then most amounts you consumed are twice the listed amounts.

This is a useful math connection. You can use multiplication to adjust label information for the amount you actually ate.

{{BR}}
== “Low” and “High” Need a Reference ==

Words such as “low” and “high” are clearer when you connect them to a rule. For %DV on the U.S. Nutrition Facts label, 5% or less is low and 20% or more is high.

If a cereal has 22% DV fiber, it is high in fiber per serving. If it has 4% DV sodium, it is low in sodium per serving.

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== Front-of-Package Words Are Not the Whole Story ==

Packages may use words or claims to attract attention. A short claim cannot show everything about a food.

A careful reader turns the package around and checks the Nutrition Facts label and ingredient list. Think like a detective: What evidence on the label supports the claim? What important information is not shown on the front?

[[File:Looking at Food Labels (098) (7396780726).jpg|500px|frameless|center]]

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== Labels Can Look Different Around the World ==

Nutrition labels vary by country. They may use different reference values, units, names, or layouts. Some labels give information per serving, some emphasize values per 100 grams or 100 milliliters, and some use additional front-of-package systems.

[[File:NutritionFactsValeurNutritive.jpg|420px|frameless|center]]

When you see an unfamiliar label, ask the same basic questions: What amount is this information based on? Which nutrients are shown? What units are used? Can I compare two products using the same basis?

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= A Five-Step Label Routine =

Use this quick routine when you pick up a packaged food:

# '''Start with the serving size.''' Know what amount the numbers describe.
# '''Check calories.''' Remember that they are linked to the serving.
# '''Scan %DV.''' Use the low and high guide to spot important differences.
# '''Focus on key nutrients.''' Compare fiber, sodium, saturated fat, added sugars, and other nutrients that matter for your task.
# '''Read ingredients.''' Look at what the food is made from and which ingredients come first.

A label does not choose for you. It gives you evidence so you can make a reasoned choice.

{{#ev:youtube|https://www.youtube.com/watch?v=RGrsNP5KZCo|500|center}}

{{BR}}
= Practice: Read a Make-Believe Label =

Imagine a cereal with this information for one serving:

{| class="wikitable"
! Label item
! Amount
|-
| Serving size
| 1 cup
|-
| Calories
| 160
|-
| Dietary fiber
| 18% DV
|-
| Sodium
| 7% DV
|-
| Added sugars
| 22% DV
|-
| Calcium
| 10% DV
|}

What can you tell from the label?

# The cereal is not high in fiber by the 20% guide, but 18% DV is close to that level.
# Its sodium is neither low nor high by the 5% and 20% guide.
# Its added sugars are high because 22% DV is at least 20% DV.
# If you ate two cups, you would be eating two servings, so the calorie and nutrient amounts would need to be adjusted.

This kind of explanation is stronger than saying only “healthy” or “unhealthy,” because it uses evidence from the label.

{{BR}}
= Interactive Tasks =

{{BR}}
== Quiz: Test Your Knowledge ==

{{MC}}

'''What should you usually check first on a Nutrition Facts label?'''
(Serving size)
(!Package color)
(!Brand name)
(!Barcode)

{{E}}
<br>

{{MC}}

'''What do calories on a label usually describe?'''
(Energy in one serving)
(!Price of one serving)
(!Weight of the package)
(!Number of ingredients)

{{E}}
<br>

{{MC}}

'''What does Percent Daily Value help you judge?'''
(How much a nutrient contributes)
(!How long food will last)
(!How much the package costs)
(!How many people like the food)

{{E}}
<br>

{{MC}}

'''Which Percent Daily Value is considered low?'''
(Five percent or less)
(!Ten percent or more)
(!Fifteen percent or more)
(!Twenty percent or more)

{{E}}
<br>

{{MC}}

'''Which Percent Daily Value is considered high?'''
(Twenty percent or more)
(!Two percent or less)
(!Five percent or less)
(!Ten percent or less)

{{E}}
<br>

{{MC}}

'''Which nutrient is often useful to compare for a higher amount?'''
(Dietary fiber)
(!Sodium)
(!Added sugars)
(!Saturated fat)

{{E}}
<br>

{{MC}}

'''Which nutrient is often useful to compare for a lower amount?'''
(Sodium)
(!Calcium)
(!Iron)
(!Potassium)

{{E}}
<br>

{{MC}}

'''What are added sugars?'''
(Sugars added during processing)
(!Only sugars found in fruit)
(!Only sugars found in milk)
(!Minerals added during cooking)

{{E}}
<br>

{{MC}}

'''What happens if you eat two servings instead of one?'''
(Most listed amounts double)
(!All listed amounts disappear)
(!The serving size becomes zero)
(!The ingredient list reverses)

{{E}}
<br>

{{MC}}

'''How are ingredients ordered on a United States ingredient list?'''
(Greatest weight first)
(!Alphabetical order)
(!Brightest color first)
(!Highest price first)

{{E}}
<br>

{{BR}}
== Memory Game ==

<div class="memo-quiz">
{|
|-
| Serving size || Amount used as the basis for label information
|-
| Calories || Measure of energy in a serving
|-
| Percent Daily Value || Guide showing how much a nutrient contributes to a daily reference
|-
| Dietary fiber || Plant based nutrient often compared for a higher amount
|-
| Sodium || Mineral often compared for a lower amount
|-
| Added sugars || Sugars added during processing or preparation
|-
| Ingredient list || Section showing what was used to make the food
|-
| Servings per container || Number of servings found in the whole package
|}
{{E}}
<br>

{{BR}}
== Drag and Drop ==

<div class="lueckentext-quiz">

{| class="wikitable"
! Match the correct terms.
! Topic
|-
| '''Check the serving basis'''
| Serving size
|-
| '''Measure of food energy'''
| Calories
|-
| '''Low or high nutrient guide'''
| Percent Daily Value
|-
| '''What the food is made from'''
| Ingredient list
|-
| '''Compare similar products'''
| Food choice
|}
{{E}}

<br>
...
<br />

{{BR}}
== Crossword Puzzle ==

<div class="kreuzwort-quiz">
{|
|-
| Serving || What word means the measured amount used as a basis for label information?
|-
| Calories || What word names the energy measure shown prominently on many nutrition labels?
|-
| Sodium || What mineral is often checked when comparing foods for a lower amount?
|-
| Fiber || What plant based nutrient is often checked when comparing foods for a higher amount?
|-
| Ingredients || What word names the items used to make a food?
|-
| Nutrient || What one word means a useful substance in food that the body needs?
|}
{{E}}
<br>

{{BR}}
== LearningApps ==

<iframe> https://learningapps.org/index.php?s=Reading+Nutrition+Labels </iframe>

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== Cloze Text ==

<quiz display=simple>
{'''Complete the text.'''<br>
|type="{}"}
The first part of the label to check is the { serving size }. Calories tell you about { energy } in a serving. Percent Daily Value is often shortened to { DV }. A value of five percent or less is considered { low }. A value of twenty percent or more is considered { high }. Dietary { fiber } is one nutrient you can compare between similar foods. { Sodium } is a nutrient that many people compare for a lower amount. { Added sugars } are sugars added during processing or preparation. On a United States ingredient list, the ingredient with the greatest weight is listed { first }. If you eat two servings, most listed nutrient amounts need to be { doubled }.
</quiz>

<br>

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= Open-Ended Tasks =

{{BR}}
=== Easy ===
# [[English:Label Hunt|Label Hunt]]: Find three packaged foods at home or school with permission, write down each serving size, and circle one label feature you now understand better.
# [[English:Nutrition Vocabulary Cards|Nutrition Vocabulary Cards]]: Create six illustrated vocabulary cards for serving size, calories, Percent Daily Value, fiber, sodium, and added sugars.
# [[English:One-Minute Explainer|One-Minute Explainer]]: Record a short audio or video explaining why serving size should be checked before other numbers on the label.
# [[English:Label Sketch|Label Sketch]]: Draw a simple Nutrition Facts label from memory and label the places where you would look for serving size, calories, and Percent Daily Value.

{{BR}}
=== Standard ===
# [[English:Cereal Comparison|Cereal Comparison]]: Compare two cereal labels using serving size, fiber, sodium, and added sugars, then write a short evidence-based recommendation for a stated goal.
# [[English:Serving Size Math Lab|Serving Size Math Lab]]: Choose one label and calculate how calories and two nutrients change for half a serving, two servings, and three servings.
# [[English:Shopper Interview|Shopper Interview]]: Interview a family member or another trusted adult about which label information they use when shopping, then compare their routine with the five-step routine from this course.
# [[English:Front Claim Detective|Front Claim Detective]]: Photograph or copy the wording of three front-of-package claims, then check the full labels and explain what evidence supports or limits each claim.

{{BR}}
=== Advanced ===
# [[English:International Label Study|International Label Study]]: Compare nutrition labels from two countries and explain differences in units, serving information, layout, or reference values without deciding that one system is automatically better.
# [[English:Label Redesign Project|Label Redesign Project]]: Redesign a make-believe food label for younger students so that serving size, calories, key nutrients, and ingredients are easy to find, then justify your design choices.
# [[English:Cafeteria Label Survey|Cafeteria Label Survey]]: With school permission, survey several packaged cafeteria foods, organize selected label data in a table, and report patterns you notice in serving size, fiber, sodium, or added sugars.
# [[English:Evidence-Based Food Choice Video|Evidence-Based Food Choice Video]]: Create a two-minute video comparing two similar foods for a specific goal, show the label evidence you used, and explain how serving size affected your conclusion.

{{:Open Task - Create a MOOC}}

{{BR}}
= Learning Assessment =

# [[English:Serving Size Reasoning|Serving Size Reasoning]]: A snack has two servings per package. Explain how eating the whole package changes the calories and nutrient amounts compared with the numbers for one serving.
# [[English:Percent Daily Value Analysis|Percent Daily Value Analysis]]: Compare a food with 4% DV sodium and another with 23% DV sodium, then explain which is lower in sodium and how the low and high guide supports your answer.
# [[English:Nutrient Trade-Off|Nutrient Trade-Off]]: One cereal has more fiber but also more added sugars than another. Explain what extra information or goal you would need before recommending one.
# [[English:Ingredient Evidence|Ingredient Evidence]]: Two breads have different first ingredients. Explain what the first ingredient tells you about each product and what it does not tell you by itself.
# [[English:Claim Check|Claim Check]]: A package says “made with whole grains.” Describe which parts of the package you would inspect to find stronger evidence about the product.
# [[English:Transfer Challenge|Transfer Challenge]]: You see a nutrition label from another country with values per 100 grams instead of per serving. Explain how you could still compare two similar products fairly.

<br>
<br>

{{BR}}
= Evidence of Learning =

Strong evidence of learning includes more than remembering vocabulary. It shows that you can use label information to reason, compare, explain, and transfer your skills.

# '''Knowledge''': You can identify serving size, calories, Percent Daily Value, selected nutrients, and the ingredient list.
# '''Skills''': You can adjust amounts for more than one serving, use the low and high %DV guide, and compare similar products on the same basis.
# '''Reasoning''': You can support a food comparison with specific label evidence instead of using only broad words such as “healthy” or “unhealthy.”
# '''Products''': You can create a comparison chart, annotated label, poster, explanation video, interview summary, or redesigned label.
# '''Transfer''': You can apply the same reading questions to unfamiliar packages and to nutrition labels from different countries.
# '''Communication''': You can explain your choice clearly and mention limits, such as different serving sizes or different personal nutrition needs.

<br>
<br>

{{BR}}
= OERs on the Topic =

You can explore the English Wikipedia article below for a broader look at nutrition facts labels around the world.

<iframe> https://en.m.wikipedia.org/wiki/Nutrition_facts_label </iframe>

<br>

{{BR}}
= Linked Learning Areas =

Reading nutrition labels connects health, science, mathematics, language, and consumer skills. You use reading to locate information, math to scale servings, science to understand nutrients, and reasoning to compare evidence.

{| align=center
{{:D-Tab}}
'''[[English:Reading Nutrition Labels|Reading Nutrition Labels]]'''
# [[English:Nutrition Facts label|Nutrition Facts label]]
# [[English:Serving size|Serving size]]
# [[English:Calories|Calories]]
# [[English:Percent Daily Value|Percent Daily Value]]
# [[English:Dietary fiber|Dietary fiber]]
# [[English:Sodium|Sodium]]
# [[English:Added sugar|Added sugar]]
# [[English:Ingredient list|Ingredient list]]
# [[English:Food comparison|Food comparison]]
# [[English:Consumer education|Consumer education]]
|}

{{BR}}
= aiMOOC Projects =
[[Category:English]]
[[Category:Reading Nutrition Labels]]
[[Category:Health Education]]
[[Category:Nutrition]]
[[Category:Science]]
[[Category:Consumer Education]]
[[Category:Grades 5-6]]
[[Category:AI_MOOC]]
[[Category:GPT aiMOOC]]
{{MT}}

English:Reading Nutrition Labels - Versionsgeschichte

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