Lesson Plan
Label Lab Lesson Plan
Students will learn to read and interpret nutrition labels by identifying and comparing amounts of sugars, fats, and proteins in common foods to support healthier choices.
Understanding nutrition labels builds health literacy, empowers students to make informed food decisions, and aligns with science and health standards.
Audience
6th Grade Students
Time
50 minutes
Approach
Hands-on lab analysis of nutrition labels.
Materials
Prep
Prepare Materials
10 minutes
- Print copies of Food Label Experiment, Nutrient Chart, and Label Lab Key
- Queue up the Components of Nutrition slide deck on the classroom projector
- Review all materials to familiarize yourself with the content and answer key
Step 1
Warm-Up
5 minutes
- Ask students what information they think is on a nutrition label and why it matters
- Show a sample label slide from Components of Nutrition
- Highlight key sections: serving size, calories, nutrients
Step 2
Direct Instruction
10 minutes
- Present Components of Nutrition
- Explain serving size importance and how to locate sugars, fats, and proteins
- Model reading one label and recording values on a Nutrient Chart
Step 3
Activity Setup
5 minutes
- Divide students into small groups of 3–4
- Distribute Food Label Experiment handouts and Nutrient Chart
- Explain lab instructions and expected outcomes
Step 4
Lab Activity
20 minutes
- Groups rotate through different food labels, identifying grams of sugars, fats, and proteins
- Record findings on the Nutrient Chart
- Encourage discussion about which foods are healthier based on nutrient content
Step 5
Group Share
5 minutes
- Each group shares one surprising finding from their analysis
- Discuss patterns (e.g., high sugar vs. high protein items)
- Facilitate connections to students’ own snack choices
Step 6
Wrap-Up & Assessment
5 minutes
- Review correct values using the Label Lab Key
- Ask students to reflect in one sentence: How will they use nutrition labels when choosing foods?
- Collect charts for formative assessment
use Lenny to create lessons.
No credit card needed
Slide Deck
Components of Nutrition
Today we will explore a standard nutrition label, learn key terms, and see how to use this information to guide our snack and meal choices.
Welcome students and introduce the purpose: understanding the parts of a nutrition label to make healthier food choices.
Why Read Nutrition Labels?
• Provides detailed info about what’s in your food
• Helps you compare similar items
• Empowers you to make healthier choices
Explain why nutrition labels exist and how they help consumers.
Serving Size
• Indicates the amount of food that counts as one serving
• All nutrient values on the label are based on this amount
• Always check if you’re eating more or less than one serving
Highlight the serving size section and why it is the foundation for interpreting everything else on the label.
Calories
• A measure of energy you get from one serving
• Important for managing energy intake and maintaining healthy weight
• Compare caloric content when choosing snacks
Discuss calories and their role in energy balance.
Total Fat
• Amount of fat per serving (in grams)
• Includes saturated and trans fats (limit these)
• Unsaturated fats (healthier choices)
Describe total fat and its subcategories with health implications.
Sugars
• Total sugars per serving (grams)
• Check for “added sugars” to see extra sweeteners
• Aim to choose foods lower in added sugars
Focus on sugars: distinguish between natural and added sugars.
Protein
• Builds and repairs muscles and tissues
• Amount per serving (grams)
• Helps keep you full and fuels growth
Explain protein’s function and daily needs for 6th graders.
% Daily Value (%DV)
• Shows how a nutrient in one serving fits into a 2,000-calorie diet
• 5% DV or less is low, 20% DV or more is high
• Use %DV to compare nutrient density across foods
Introduce % Daily Value and how to interpret high/low values.
Ingredient List
• Ingredients are listed by weight (most to least)
• Watch for sugars in many forms (high fructose corn syrup, dextrose)
• Identify whole foods vs. additives
Explain the ingredient list order and what to watch out for.
Putting It All Together
- Check serving sizes
- Compare calories and %DV for fats, sugars, protein
- Review ingredients for added sugars or artificial additives
- Choose foods with lower added sugars, healthier fats, and higher protein
Summarize steps to compare two labels and choose the healthier option.
Activity
Food Label Experiment Activity
Overview
In this hands-on experiment, small groups act as food scientists to analyze multiple nutrition labels. You will record, compare, and discuss grams of sugars, fats, and proteins to make healthier snack choices.
Objective
• Practice reading and interpreting nutrition labels
• Identify and compare key nutrients (sugars, fats, proteins)
• Make evidence-based decisions about which foods are healthier
Materials
- Printed nutrition labels for 5 common foods
- Nutrient Chart (one per student)
- Pencils or colored markers
Group Roles (Assign at start)
- Recorder: fills in the Nutrient Chart
- Timekeeper: ensures your group stays on schedule
- Checker: verifies all values are recorded correctly
- Presenter: summarizes and shares your group’s findings
Instructions (20 minutes)
-
Label Analysis (10 minutes)
- Rotate through the printed food labels.
- For each item, record on your chart:
• Food name and serving size
• Total sugars (g)
• Total fats (g)
• Protein (g)
• % Daily Value for each nutrient
-
Identify Extremes (3 minutes)
- Highlight the food with the highest sugar, highest fat, and highest protein on your chart.
-
Group Discussion (4 minutes)
- Discuss which food you would choose as a snack and why, considering nutrient balance and taste.
-
Prepare Presentation (3 minutes)
- Decide which group member will share:
• Your selected “healthiest” snack
• One key reason based on your data
- Decide which group member will share:
Follow-Up Questions for Discussion
- How did serving size affect your comparison?
- Which nutrient (sugar, fat, protein) mattered most in your choice and why?
- How might ingredients (seen on the label) influence your decision beyond the numbers?
Get ready to share one group’s finding in the next segment!
Worksheet
Nutrient Chart
Fill in the data for each food label you analyze during the lab.
| Food Name | Serving Size | Sugars (g) | Fats (g) | Protein (g) | %DV Sugars | %DV Fats | %DV Protein |
|---|---|---|---|---|---|---|---|
Identify Extremes
- Highest Sugar:
- Highest Fat:
- Highest Protein:
Answer Key
Label Lab Key Answer Key
This key provides the correct nutrition values for the five sample food labels used in the lab, including step-by-step calculations for % Daily Value (%DV) and identification of extremes.
1. Nutrient Chart Solutions
| Food Name | Serving Size | Sugars (g) | Fats (g) | Protein (g) | %DV Sugars | %DV Fats | %DV Protein |
|---|---|---|---|---|---|---|---|
| 1. Apple | 1 medium (182 g) | 19 | 0 | 0 | 38% | 0% | 0% |
| 2. Strawberry Yogurt | 6 oz (170 g) | 20 | 2 | 8 | 40% | 3% | 16% |
| 3. Granola Bar | 1 bar (28 g) | 12 | 4 | 3 | 24% | 5% | 6% |
| 4. Cheese Stick | 1 stick (28 g) | 1 | 9 | 7 | 2% | 12% | 14% |
| 5. Peanut Butter | 2 tbsp (32 g) | 3 | 16 | 8 | 6% | 21% | 16% |
Daily Values used for calculations:
- Sugars: 50 g per day
- Total Fat: 78 g per day
- Protein: 50 g per day
Calculation Steps for %DV
- Find the nutrient amount (g) on the label.
- Divide by the Daily Value (DV) and multiply by 100.
• Example for Apple sugars: (19 g ÷ 50 g) × 100 = 38% DV
• Example for Peanut Butter fats: (16 g ÷ 78 g) × 100 ≈ 21% DV
2. Identify Extremes (based on recorded data)
- Highest Sugar: Strawberry Yogurt (20 g of sugars)
- Highest Fat: Peanut Butter (16 g of fats)
- Highest Protein: Peanut Butter (8 g of protein)
Reasoning:
- Yogurt has the greatest sugar content per serving (20 g), likely due to added sweeteners.
- Peanut Butter leads in fats (16 g) because nuts are naturally high in healthy oils.
- Peanut Butter also provides the most protein (8 g), making it a filling option.
3. How to Use This Key
- During the Wrap-Up & Assessment, review each group’s filled Nutrient Chart against these values.
- Confirm that students calculated %DV correctly using the steps above.
- Discuss why sugar, fat, or protein extremes might affect snack choices (e.g., high sugar vs. high protein).
This answer key ensures accurate grading and supports a deeper understanding of how to interpret nutrition labels to make healthier food choices.