CONVENIENCE FOODS COMPARISONS

TOPICS IN ADVANCE • Comparing food labels 1. If possible, choose a label set that relates to recipe being used that day • Identifying healthy or in a previous class options when eating out DURING CLASS • Comparing Unit Price 1. ASK: What information on the food label do you use now? How do you ESTIMATED TIME use it? 10 minutes 2. Pass around convenience labels. Explain that there is a mix of packaged, frozen, and restaurant versions of the same food item as well MATERIALS • Nutrition labels for as the Cooking Matters recipe restaurant, store- 3. ASK: When comparing this food item, what nutrients may you want to bought, and homemade versions of: pay particular attention to? Review “Reading Food Labels” • Pizza 4. Have participants share the percent daily values or grams/milligrams for • French Fries the relevant nutrients (for example: fat, sugar, salt, or fiber) • Chicken • Mac & Cheese 5. Consider filling out a chart to help participants compare and review the • Tacos different options. Example for pizzas: Cooking Take-out VARIATIONS Take-out Matters Frozen Thin Crust Pizza Three Cheese • During the third lesson, The Works Cheese Pizza Margherita Pizza ask participants why Pizza Pizza they might choose the Serving Size 190g 133g 128g 85g convenience item over (1 slice) homemade, and how Saturated Fat 3g 3.5g 5.5g 4g they could make it healthier when they do. Sugar 5g 4g 3g 6g • Convenience food labels may also be Fiber 3g 2g 2g 2g used in the “Line Them Cost per Up” Activity $1.41 $0.67 $1.54 $2.25 Serving • Compare unit pricing to discuss the cost benefits of making food at home

6. ASK: What about these comparisons surprise you and why?

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