grade 10 nutrition assignment

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Tenth Grade (Grade 10) Diet and Nutrition Questions

You can create printable tests and worksheets from these Grade 10 Diet and Nutrition questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

• Carbohydrates

• There is a need for H2 Blockers for ulcers
• You need to take NSAIDS.
• It will compromise bone health (vitamin D & Calcium) because kids choose sugar drinks over milk
• reduces the pH of the food
• removes moisture
• slows down respiration and growth of bacteria
• makes food lose water through osmosis
• 5 to 15 percent
• 10 to 20 percent
• 20 to 30 percent
• 25 to 35 percent
• Advertising
• Nutrients needed for health and development
• Energy for sports
• Better mental alertness
• They are manufactured in the body
• They are needed to form healthy bones and teeth
• They help regulate vital body processes
• They cannot be manufactured in the body
• Meat, potatoes, milk, beans, and sweets
• Grains, vegetables, nuts, meats, and fruits
• Bread, fat, protein, cheese, and vegetables
• Grains, vegetables, fruits, milk, proteins
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Grade 10 - LEAP - Health 1 - Nutrition Notes

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• Basic Nutrition

Printable Materials and Handouts

Find printable handouts and fact sheets that can be used for health fairs, classes, and other food or nutrition-related events.

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• Build a Healthy Eating Routine
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Use this checklist to track healthy eating and exercise habits throughout your day!

View tips for building healthy eating habits in infants, toddlers, and preschoolers. This fact sheet is available in 13 languages.

FDA’s Center for Food Safety and Applied Nutrition developed “Everyday Food Safety” resources to increase food safety awareness among young adults ages 18 – 29. Check out the materials available to use in your classroom, health expo, waiting room, or website.

The U.S. Food and Drug Administration (FDA) has updated the Nutrition Facts label on packaged foods and beverages with a new design, making it easier to make informed choices towards healthy eating habits. 

This one-page handout highlights the key changes being made to the new Nutrition Facts Label.

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Browse handouts and recipes for the Dietary Approaches to Stop Hypertension (DASH) Diet. Topics include getting more potassium, staying on track, and meal tracking for different calorie levels.

Looking for materials about healthy aging for older adults? Download or order these free handouts and booklets on exercise, nutrition, and other health topics.

View science-based fact sheets and handouts for health fairs and community events. 

The Sisters Together program encourages Black women ages 18 and older to reach and maintain a healthy weight. Learn how to bring the program to your community.

Download, print,or order a free copy of this brochure on eating disorders. Also available in Spanish.

Access vitamin and mineral supplement fact sheets for the consumer or health professional. Available in PDF format, and in Spanish.

Find handouts that teach how to build a healthy eating routine, cut down on added sugars, cut down on sodium, and cut down on saturated fat.

Print and share these fact sheets and posters to help people learn key recommendations from the Physical Activity Guidelines. Find materials for adults, older adults, parents and kids, and during and after pregnancy.

Browse by health topic or resource type to find 1-page printable fact sheets written at the 6th- to 8th-grade reading level in English or Spanish.

Challenge yourself to eating fruits and vegetables in new ways by following along to this 30-day calendar.

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Use this 31-day calendar to challenge yourself to one choice for a healthy weight each day.

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Use this handout to plan weekly meals and create a grocery list.

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Agricultural Literacy Curriculum Matrix

Lesson plan, grade levels, type of companion resource, content area standards, agricultural literacy outcomes, common core, what's on the nutrition facts label, grade level.

Students will be introduced to the Nutrition Facts label, navigate and decipher the Nutrition Facts label, use food labels to determine nutritive value of foods, and define terminology found on the label such as calories, nutrients, and servings.  Grades 9-12

Estimated Time

60-90 minutes

Materials Needed

• 8-10 food packages (a variety of food types)

Activity 1: Navigating the Nutrition Facts Label

• Navigating the Nutrition Facts Label PowerPoint  slides
• Navigating the Nutrition Facts Label handout , 1 per student
• Foldable Notes cutout page , 1 per student printed front to back
• Student access to scissors, glue/tape, and colored pencils
• Food Label Smarts  video

Activity 2: Ranking Food Labels

• Nutrition Facts Label Cards , 1 copy/set per group of 3-4 students (cut each sheet in half to make 10 cards)

Food and Drug Administration (FDA): a federal agency in the United States responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, and the safety of our nation's food supply

Nutrition Facts: a label required by law on food packages indicating the nutritional composition of the food

Did You Know?

• Food manufacturers determine the nutrient contents of their own products to indicate on the Nutrition Facts label. The FDA does not initially check for accuracy, but they collect samples to monitor accuracy of the information provided. 1
• In 1862, President Abraham Lincoln signed into law the United States Department of Agriculture. Lincoln called the USDA “The People’s Department” because it touches the lives of every American, every day. The USDA still fulfills this mission overseeing the production of our food. 2
• The origin of the FDA traces back to the 1906 Pure Food and Drugs Act. 3

Background Agricultural Connections

In the 1960s, most Americans were preparing their food at home from scratch. Within a few years, the demand and cultural preferences began shifting toward prepared and prepackaged foods. After outbreaks of food borne illness and growing allergy concerns, consumers wanted more information about the packaged food they were buying. The Nutrition Facts label was the solution. The Nutrition Facts label has been printed on retail foods since the 1960s. Nutrition labels are standardized and regulated by the Food and Drug Administration (FDA) for consistency and accuracy.

The last major change to the Nutrition Facts label was initiated in 2016. Food companies have until January 2020 to implement the food label changes, so both label formats may be found until then.

Changes were developed based on new scientific research and an effort to help consumers connect their dietary choices with chronic disease. The new food label is designed to be easier for consumers to read and understand, allowing them to make more informed choices about the food they eat. Changes include the following:

• The type size has been increased and bolded for “calories,” “servings per container,” and “serving size.”
• The Daily Values (% DV) footnote has been updated to define what Daily Value means.
• The amount of sugars in the form of syrup, sugar, honey, or sugars from concentrated fruit or vegetable juice is included in a new section of the label called “Added Sugars.” This new addition to the label was added because research has shown it is difficult to stay under your calorie intake if you are consuming more than 10% of your diet in added sugar.
• Vitamin D, potassium, calcium, and iron are now required nutrients to be listed on the nutrition label. They are listed both in percent Daily Value (DV) and measured by weight (mg or mcg).
• “Calories from Fat” has been removed because it is more important to know the type of fat you are consuming.
• Serving sizes will be based on the amount people are actually eating. Typical serving sizes have increased over the years. For example, a serving of ice cream used to be 1/2 cup, but it will now be 2/3 cup.

Nutrition Facts labels are important tools to help consumers be aware of the contents of their foods in order to meet and not exceed their nutrition requirements. Food labels contain the following information:

• Servings Per Container:  Shows the total number of servings found in the entire package. 
• Serving Size : This quantity is based on the amount customarily eaten at one time, though typical serving sizes often exceed recommended serving sizes.
• Calories:  A unit of measurement used to define the amount of energy a food provides the body.
• Fat: A macronutrient that provides energy, stores energy, and helps digest fat-soluble vitamins. There are four types of fat; polyunsaturated fat, monounsaturated fat, saturated fat, and trans fat.
• Sodium: Refers to the mineral table salt, or sodium chloride. Sodium helps in the function of nerves, muscles, and fluid balance in the body.
• Carbohydrate: A macronutrient which supplies energy to support bodily functions and physical activity. Carbohydrates include sugars, starches, celluloses, and gums.
• Fiber: The portion of plant-derived food that cannot be completely broken down by digestive enzymes. Fiber improves digestive health and lowers risk of many chronic diseases.
• Sugar: The sum of naturally occurring sugars and added sugars in a food. Naturally occurring sugars would include fructose in fruit or lactose in dairy products. Added sugars are those added in the processing of food in the form of table sugar, honey, syrups, etc.
• Protein: A macronutrient needed to maintain bone, muscle, and skin health.
• Vitamins and Minerals: This section declares the amount of vitamins or minerals found in each serving of food. Vitamin D, calcium, iron, and potassium are required on the label because they have been found to be most at risk of being deficient in the United States.
• % Daily Value: The percent of each nutrient provided in one serving of the food based on recommendations for a 2,000 calorie diet.

• At the beginning of class, challenge the students to place the food in order from the greatest to the least amount of sugar per serving. You may choose to invite one or two students to categorize the food in front of the class or seek input from your entire class to accomplish the task together.
• Give student(s) 1-2 minutes to complete the challenge. After student(s) finish, ask how they came to their conclusion. If the students did not use the Nutrition Facts labels on the food packages, ask the class, “Is there a way to obtain this information about the food we eat? (Yes, the Nutrition Facts label.)
• Use the Nutrition Facts labels to check the accuracy of the food ranking. Show students where the nutrition labels can be found on the food packages. Ask students if any of the food surprised them by having more or less sugar than they imagined.
• Explain that nearly every packaged food sold in a grocery store is required to have a food label. Ask the students why they think it is important to have labels on the food we eat. (To know the amount of sugar/fat and other nutrients, for consumers to address specific health concerns impacted by their diet, or to avoid food they are allergic to.)

Explore and Explain

Activity 1: Navigating the Nutrition Facts Label

• Stimulate thinking about the Nutrition Facts labels by asking, “Besides raw, unpackaged produce and some fresh fish and meat cuts, what foods can you find at the grocery store that are NOT required to have a Nutrition Facts label?” (Foods that contain insignificant amounts [zero] of all required nutrients. Examples include tea, coffee, food coloring, and spices.) If students do not come up with the correct answer, offer an incentive to the person who comes to the next class with the answer.
• Give each student one copy of the Navigating the Nutrition Facts Label handout and one copy of the Foldable Notes cutout page (printed front to back).

• Ask students why it is important to be able to read and understand a Nutrition Facts label?  (To know the amount of nutrients we are putting into our bodies, to avoid under or over nourishment, and to help us be educated about the foods we are eating.)

Activity 2:  Ranking Food Labels

• Divide the class into groups of 3-4 students. Give each group one set of Nutrition Facts Label Cards . (They should have 10 cards per group.)
• Explain to the students that they will be evaluating each nutrition label and ranking the foods according to different parameters. Direct the activity with the entire class, or provide a task list for individual groups to work independently. 
• Number of calories
• Dietary Fiber
• Total sugars
• Added sugars
• Is there any correlation between total carbohydrates and total sugars? (Yes, sugars are a specific type of carbohydrate. Foods high in sugar are often also high in carbohydrates.)
• Which food provides a significant source (20% or greater) of one of the 4 vitamins/minerals (Vitamin D, potassium, calcium, and iron)? (Cheese pizza-calcium)
• What is unique or different about the Oats and Honey Clusters label?  (Explain to students the use of the dual column label. Certain food products that can be eaten in one sitting have a dual column label listing the calories and nutrients per serving as well as per package.)
• Ask follow up questions such as, "Did anything surprise you about these foods?" or "What questions do you have?"

Students have just learned about the Nutrition Facts label found on the side or back of food packages. Many food packages also have nutritional health claims that are often found on the front of food packages. Read  Health Claims on Food Labels to expand knowledge of the information found on the front of food packages. 

Have students construct their own food label for their favorite recipe. Use the  Creating a Nutrition Facts Label worksheet for guidance.

Watch the video clip,  What is a calorie?  

After conducting these activities, review and summarize the follow key concepts:

• Government organizations such as the FDA oversee the labeling of foods in the United States. They set standards for food processing companies to follow to communicate nutrition facts to consumers.
• Accurately reading a Nutrition Facts label and using the information to follow dietary recommendations can help lead to a healthier diet and lifestyle.
• A variety of foods can contribute to a healthy diet.
• All foods are required to have a Nutrition Facts label with the exception of raw produce, some fresh meat cuts, and foods with zero nutritional content such as coffee, tea, or spices.
• https://guidingstars.com/guiding-stars-news/10-surprisingly-unfamiliar-nutrition-facts-label-facts/
• https://www.usda.gov/our-agency/about-usda/history
• https://www.fda.gov/about-fda/fda-basics/when-and-why-was-fda-formed

Recommended Companion Resources

• Food Models
• How to Read Food Labels, From Free-range to Fair Trade
• How to Read Nutrition Facts - Food Labels Made Easy video
• Labels Unwrapped
• Nutrition Ag Mag
• Nutrition Research Articles

Jessica Clark

Organization

National Center for Agricultural Literacy

Culture, Society, Economy & Geography

• Explain the role of government in the production and consumption of food (T5.9-12.i)

Food, Health, and Lifestyle

• Identify how various foods can contribute to a healthy diet (T3.9-12.g)
• Accurately read labels on processed food to determine nutrition content (T3.9-12.a)

Science, Technology, Engineering & Math

• Provide examples of how processing adds value to agricultural goods and fosters economic growth both locally and globally (T4.9-12.g)

Education Content Standards

Health/nutrition (health).

Health Standard 1: Comprehend functional health knowledge to enhance health.

• 1.12.2    Predict how healthy behaviors affect the health status of self and others.

Health Standard 2: Analyze the influence of family, peers, culture, media, technology, and other determinants on health behaviors.

• 2.12.5    Analyze how laws, rules, policies, and regulations influence health promotion and disease prevention.

Health Standard 3: Demonstrate health literacy by accessing valid and reliable health information, products, and services to enhance health.

• 3.12.3    Access valid and reliable health information from print and electronic materials that are available from credible health organizations (e.g., federal, professional, voluntary).

Health Standard 5: Demonstrate effective decision-making skills to enhance health.

• 5.12.2    Discuss the consequences of being indecisive when making a healthy decision.

Health Standard 6: Demonstrate effective goal-setting skills to enhance health.

• 6.12.1    Assess personal health practices and behaviors.

Health Standard 7: Demonstrate observable health and safety practices.

• 7.12.1    Demonstrate age and developmentally appropriate health and safety practices that prevent or reduce the risk of disease and injury and improve quality of life.

Common Core Connections

Anchor standards: speaking and listening.

CCSS.ELA-LITERACY.CCRA.SL.1 Prepare for and participate effectively in a range of conversations and collaborations with diverse partners, building on others’ ideas and expressing their own clearly and persuasively.

CCSS.ELA-LITERACY.CCRA.SL.2 Integrate and evaluate information presented in diverse media and formats, including visually, quantitatively, and orally.

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Nutrition Activities For High School: Digital Tasks, Snack Ideas, Investigation, And Worksheets

April 17, 2024 //  by  Chelsea Long

Learning about how, why, and what to eat before graduation can set students up for a lifetime of healthy eating habits.

Students have more options than ever in what they consume to fuel their bodies. GMOs, vegetarian, organic… so many choices! The following thought-provoking, engaging activities, lesson plans, and variety of resources help every high school student learn about nutrition, a healthy diet, their own eating habits, and why some methods of eating may be better than others, both for themselves and for the environment.

1. Should High Schoolers Eat Breakfast? 

As an introductory class, take the time to read a recent article with your students from the LA Times. Discuss the main points of the article, and whether or not your students agree with it. Take a poll of your class and find out how many of your students actually eat breakfast.

Learn More: Los Angeles Times High School Insider

2. Breakfast Brawl

This activity from the 4H has students create a dream breakfast with a certain budget. After that, students will discuss the breakfast items and rank them from most nutritious to least. This eye-opening lesson on food costing encourages a discussion of healthy food choices students make every morning.

Learn More: University of Massachusetts Amherst

3. MyPlate Quiz

This quiz will teach your students (and yourself) about your views on nutrition using interactive resources. It is created by the U.S. Department of Agriculture, using governmental resources on what we should be eating. Use these multi-media resources to learn about why you eat the way you do, and where to go from here.

Learn More: My Plate US Department of Agriculture

4. QR Stations Digital Activity 

Learn more about MyPlate and why it is a useful guideline for nutrition with these class activities. This activity includes QR stations (students love using their phones!), activity sheets, notes activity, video, information sheets, and more! This resource is all-in-one if you only have time for one of these great resources!

Learn More: Family Consumer Sciences

5. Nutrition Labels Deep Dive

Have students bring in their favorite foods and packaged food items- cookies, drinks, breakfast cereal, etc. Have them individually scrutinize the nutrition information, gain a better food label understanding, and discuss it as a class. Some students may be surprised by what their favorite snacks are hiding!

Learn More: Center For The Advancement Of Foodservice Education

6. Making Healthy Choices

Free printable booklet for students to learn about sodium, fiber, and sugar. This resource would make a great plan for a substitute, or for independent learning. This booklet succinctly highlights the pros and cons of each and how to eat healthfully.

Learn More: Deceptively Educational

7. Evaluating My Snacks

Compare different snack foods from the school cafeteria, food pictures, or items that students bring in. This worksheet is a great follow-up to the previous booklet where students learned about sodium, fiber, and sugar. Students can fill out their own information and compare it to a classmate.

Learn More: Deceptiveley Educational

8. Six Essential Nutrients 

Research the six essential nutrients we get from food. Have students create a poster to increase awareness about one of the six nutrients and post it for others to see. Create a nutrition campaign and promote healthy eating in your school!

Learn More: Mary Brown

9. Get Fooducated! 

This technology-based lesson uses iPads or phones and the Fooducate app. Scan snacks from the grocery store or cafeteria and find out what is really in your food. Weigh the pros and cons to decide if it is a healthy food or not.

Learn More: Hous View

10. Big Macromolecules

Use this chemistry lesson to determine what macromolecules can be found in a not-so-healthy meal, a Big Mac! Students will look for evidence of starch, glucose, proteins, and lipids. This activity is sure to be eye-popping – it begins with putting a Big Mac in a blender! These educational materials will help students decide on a more balanced diet.

Learn More: iTeachly

11. Hot Topics

Split your class into groups and have each group become the experts on a controversial hot topic about nutrition. This entire class discussion will help your students become the experts on healthy habits, organic vs. non-organic, superfoods, and plant-based diets.

Learn More: AFPA

12. From Farm to Fork

Here are 17 different lessons about how food travels from the factory to the consumer while preventing food poisoning. At the end of all of the links to teaching guides on the topics of the food system, farms, factories, food chains, and consumers, students are encouraged to create an action project utilizing what they have learned.

Learn More: Food Span

13. Wellness Week

Host a wellness week focused on healthier habits and nutrition at your school. Have students set up challenges such as who can try the newest fruits and vegetables, healthful foods, or who can eat the most locally, and give out healthy nutrition-themed prizes! Create a committee to come up with ideas!

Learn More: Real Mom Nutrition

14. Focus on 13 Essential Vitamins

Learn more about what vitamins are essential and where to find them. This will help students develop an idea of the foods they should be eating to make sure they are getting enough of them in their diet.

Learn More: Scholastic

15. Map Your Tongue! 

Use lemon juice, grapefruit juice, salt, and sugar to determine the layout of taste buds on your tongue with these hands-on activities. The tongue is the key to tasting foods and encouraging people to want to eat more of that food. Learning why you prefer certain flavors deepens your understanding of why you eat certain foods.

Learn More: Education

16. Examining Dietary Supplements

Learn about dietary supplements and their place in nutrition. Students will focus on caffeine, supplements, and energy products as students become more and more interested in consuming them. Determine if consuming these products is safe or risky.

Learn More: US Food and Drug Administration

17. Exploring Biotechnology and Genetic Engineering in the Food Supply 

This unit plan delves into the origin of agriculture and the genetic modification of a variety of foods. Included are activities such as extracting DNA from strawberries, managing pests, and changing the nutrients in food. Students will learn about past practices and how food evolved over time to what it is now.

18. Food Safety Guide

This unit plan teaches students about bacteria, and how it is managed in the farm, factory, store, and home. Included are activities about irradiation, heating, and using high pressure to make food safer to consume. This is a great way to increase knowledge of food and breaks down kid-friendly food safety.

19. You Are What You Drink

Identify different methods of making water safe to drink, and determine how individual communities treat their drinking water. Learn about how drinking water was purified over time, and how engineering has made drinking water safer than ever.

Learn More: Teach Engineering

20. Drink More Water! 

Read about why it is important to drink water during the school day and create a poster campaign to increase awareness in your school. Microlearning modules provide background information and steps students can take to drink more during the school day.

Learn More: Centers for Disease Control and Prevention

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