Introduction
We have already developed that:
- nutrients are divided in two subcategories: macronuutrients that provide energy and micronutrients that don't provide energy
- food groups are categories of foods that share similar nutritional properties
- the concept of groups equivelants is based on their macronutrient content (carbohydrates, protein, and fat), helping us understand how different foods fit into a balanced diet and how different foods within the same group can be substituted for each other while providing similar nutritional benefits.
May equivelants provide similar macronutrients and energy but this doesn't happen in terms of micronutrients. Every food we consume has a unique set of nutrients that contribute to our overall health in various ways. Understanding the nutritional values of different foods can help us make informed choices and maintain a balanced diet.
But, What is nutritional value?
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.
Task
The main task of this webquest will be to investigate the nutritional value of various food items with the use of ExploreFood Web tool.
Process
STEP 1:Introduction to the topic
Take a look in this brief presentation: https://view.genially.com/669e0367cc23945d0ee332af/presentation-nutritional-value-of-foods
STEP 2: Understanding Nutritional Information
Make a discussion on food labels starting with a brainstorming: "What are the key components listed on a nutritional label?" on a poll.
Energy is the first value on the nutrition label. It is expressed in kilojoules (kj) and kilocalories (kcal).Some foods are high in sugar and fat, meaning they are energy dense, meaning they contain more than 225-275 kcal per 100g.
Protein is the second value on food labels and is expressed in grams (g).
Carbohydrates are also listed in grams (g). There are two main types: complex carbohydrates and sugars.
Fat is also listed in grams (g). There are two main types: saturated and unsaturated (monounsaturated, polyunsaturated)
Salt is also listed in grams (g). Its increased consumption increases the risk of hypertension. You will also see it as sodium on the nutrition label. To be able to calculate how much salt is contained in food, use the following formula:
gr. of sodium * 2.5 = g of salt The recommended amount of salt should be less than 6g. (or 2.4 g sodium) per day.
Use the following interactive presentation:
https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/default.cfm
so to better understand the nutrition facts in a label.
Students are asked to take a look on the following articles:
https://haccpmentor.com/how-to-calculate-your-product-nutritional-information/
https://hnrca.tufts.edu/resources/nutrition-resources/calculating-calories-and-nutrients-meals
https://nutritionsource.hsph.harvard.edu/food-label-guide/
so to develop more on how we calculate nutritional information on a product so to be better prepared to design a food label for a food item of their preference making use of the website:
https://www.nutritionvalue.org/
The students will research the nutritional value of these food items. They should focus on the amount of proteins, fats, carbohydrates, vitamins, and minerals in their food item.
https://docs.google.com/document/d/19rv0lS6YhL8m9GYeCzBCOlvHLNe8J3-_Tt6g2ngsmeg/edit?usp=sharing
They upload their work on the padlet:
https://padlet.com/meddiet4health/understanding-nutritional-information-oxksbjpifafem26w
STEP 3: Analyzing Nutritional Content
Students will experiment ExploreFood web tool so to better understand the importance of being aware of the nutritional value of food and how this knowledge can help maintain a healthy and balanced diet, making use of the following worksheet:
https://docs.google.com/document/d/1-1guBS-E0tRqSC6cvBfUzbjEUXmmsg9OyAyojz2NwtU/edit?usp=sharing
Evaluation
| Criteria | Exemplary (5) | Proficient (4) | Satisfactory (3) | Developing (2) | Needs Improvement (1) |
|---|---|---|---|---|---|
| Understanding of Nutritional Information | Demonstrates a comprehensive understanding of the key components found on a nutrition label and how to calculate nutritional information for a food item. Effectively uses online resources to research and analyze the nutritional value of their chosen food item. | Demonstrates a good understanding of the key components found on a nutrition label and how to calculate nutritional information for a food item. Uses online resources to research and analyze the nutritional value of their chosen food item. | Demonstrates a basic understanding of the key components found on a nutrition label and how to calculate nutritional information for a food item. Uses some online resources to research and analyze the nutritional value of their chosen food item. | Demonstrates a limited understanding of the key components found on a nutrition label and how to calculate nutritional information for a food item. Uses few online resources to research and analyze the nutritional value of their chosen food item. | Demonstrates little to no understanding of the key components found on a nutrition label and how to calculate nutritional information for a food item. Does not use online resources to research and analyze the nutritional value of their chosen food item. |
| Analyzing Nutritional Content | Thoroughly analyzes the nutritional content of their chosen food item, including the amounts of proteins, fats, carbohydrates, vitamins, and minerals. Effectively uses the ExploreFood web tool to understand the importance of being aware of the nutritional value of food and how it can help maintain a healthy and balanced diet. | Analyzes the nutritional content of their chosen food item, including the amounts of proteins, fats, carbohydrates, vitamins, and minerals. Uses the ExploreFood web tool to understand the importance of being aware of the nutritional value of food and how it can help maintain a healthy and balanced diet. | Partially analyzes the nutritional content of their chosen food item, including some of the amounts of proteins, fats, carbohydrates, vitamins, and minerals. Somewhat uses the ExploreFood web tool to understand the importance of being aware of the nutritional value of food and how it can help maintain a healthy and balanced diet. | Minimally analyzes the nutritional content of their chosen food item, including limited information about the amounts of proteins, fats, carbohydrates, vitamins, and minerals. Rarely uses the ExploreFood web tool to understand the importance of being aware of the nutritional value of food and how it can help maintain a healthy and balanced diet. | Does not analyze the nutritional content of their chosen food item or provide information about the amounts of proteins, fats, carbohydrates, vitamins, and minerals. Does not use the ExploreFood web tool to understand the importance of being aware of the nutritional value of food and how it can help maintain a healthy and balanced diet. |
| Presentation and Organization | Presentation is well-organized, visually appealing, and effectively communicates the understanding of nutritional information and analysis of nutritional content. Work is uploaded to the Padlet in a timely and organized manner. | Presentation is organized and communicates the understanding of nutritional information and analysis of nutritional content. Work is uploaded to the Padlet in a timely manner. | Presentation is somewhat organized and communicates a basic understanding of nutritional information and analysis of nutritional content. Work is uploaded to the Padlet, but may be late or disorganized. | Presentation is disorganized and communicates a limited understanding of nutritional information and analysis of nutritional content. Work is uploaded to the Padlet, but is late and disorganized. | Presentation is not organized and does not communicate an understanding of nutritional information or analysis of nutritional content. Work is not uploaded to the Padlet. |
Credits
https://view.genially.com/669e0367cc23945d0ee332af/presentation-nutritional-value-of-foods
https://www.hilarispublisher.com/open-access/determining-nutritional-value-of-food-88044.html
https://haccpmentor.com/how-to-calculate-your-product-nutritional-information/
https://hnrca.tufts.edu/resources/nutrition-resources/calculating-calories-and-nutrients-meals
https://nutritionsource.hsph.harvard.edu/food-label-guide/
https://www.nutritionvalue.org/
https://explorefood.foodafactoflife.org.uk/Calculator/Diet
Teacher Page
This WebQuest was edited by a teacher of 1st EPAL Nafpaktou, Greece, as part of the activities of the "Mediterranean Diet for Overall Health" (MedDiet4Health) Erasmus+ project (Project number: 2023-2-EL01-KA210-VET-000183592).
By engaging in this webquest, students will not only gain theoretical knowledge but also practical skills that are directly applicable to their personal lives and future vocational careers, particularly in fields related to health, nutrition, and food services.
This WebQuest reflects only the author’s views. The European Commission’s support for the production of this WebQuest does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.