Name:

Date: P:

I Ate What?

Nutritional Content of Healthy/ Unhealthy Foods

A.  Refer to the Nutrition Facts provided for each of the snack foods to complete the following table.

First Step: Using nutrition fact sheets calculate and record the value for each of the snacks that you ate based on serving size Complete for each of the snack foods that you consumed.

Snack Food#1: / Total / Snack Food:#2 / Total
Serving Size / Serving Size
# of Servings Eaten / # of Servings Eaten
Calories / Calories
Total Fat / Total Fat
Sat. Fat / Sat. Fat
Trans Fat / Trans Fat
Cholesterol / Cholesterol
Sodium / Sodium
Total Carbohydrates / Total Carbohydrates
Dietary Fiber / Dietary Fiber
Sugars / Sugars
Proteins / Proteins
Vitamin A / Vitamin A
Vitamin C / Vitamin C
Calcium / Calcium
Snack Food#3: / Total
Serving Size
# of Servings Eaten
Calories
Total Fat
Sat. Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrates
Dietary Fiber
Sugars
Proteins
Vitamin A
Vitamin C
Calcium

B.  Second step: Complete the following:

Calculate and record the following totals for all snacks eaten (Section A)

1.  Calories:

2.  Fat grams:

3.  Cholesterol:

4.  Sodium

5.  Carbohydrates;

6.  Proteins

C.  Post viewing Food Wars: Healthy Snacks vs Junk Food

Analysis-Discussions/Questions

1.  Individually (each student will) Identify and list 2 factors which influenced their snack choice today.

2.  As a team: discuss, identify and prioritize 6 factors that currently influence food choices for your age group.

3.  As a team consider the film Food Wars: Healthy Snacks vs Junk Food “Bliss Points” in relation to snack foods; along with Vanishing Caloric Density and list 4 snack foods that fit those criteria.

D. Assignment: Analyze and Assess

Due:

Look up your recommended Dietary Guidelines at myplate.gov. Print your guidelines and refer to as a reference when you answer and complete the following: Before turning in this assignment attach those guidelines.

1.  Analyze one typical meal that you eat. In the column labeled meal indicate which meal, breakfast, lunch or dinner.

Meal / Servings / Food / Food Group / Protein / Carbohydrates / Fat / Calories

1a. How does your daily diet align with those recommendations?

1b. What modifications do you need to make to meet the recommendations?

Next Step:

·  Analyze and compare your totals from section (B) to your daily guidelines.

·  Create a balanced meal plan for today. Use the format from myplate.gov and attach that document to this assignment; show choices and amounts for each meal. Consider that you may have already consumed some of your requirements/calories today.

D.  Fourth step: Analyze and Apply

2.  List five nutrition facts that you think are the most important for a person to look for on a food label when deciding whether or not to eat that particular food. Explain your answer.

3.  Explain the value and importance of learning how to make healthy food choices now in your life.

4.  List 3 strategies that you will employ to increase the level of nutrition in your diet.