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It’s All on the Label (Kit)

Individuals who are familiar with the nutritional labels printed on food packaging have the ability to distinguish healthier foods from less healthy options.  It’s All on the Label is an activity that educates employees about food labels while providing a hands-on opportunity for employees to put their knowledge to the test. 

It’s All on the Label requires teams of participants to assemble a healthy, nutritious meal using only the nutritional labels from different foods and ingredients.  Once each team has created what it believes to be a healthy meal, a group of judges will determine which team’s creation is the healthiest and most nutritious in terms of its total calories, calories from fat, essential vitamins and minerals, and other nutritional information.  The team who has assembled the most nutritious meal is declared the winner. 

Activity coordinators should consider hosting a seminar prior to this activity that instructs employees how to properly read and decipher the nutritional labels on food packaging.  For suggestions on coordinating this seminar, consult the resources listed on the Healthy Eating Resources page.

 

Format Group Activity
Staff Required 5 or 6 activity coordinators
Monetary Cost Minimal; paper and supplies for nutritional labels
Timeline May require one to two weeks to prepare
Size/Type of Workplace All

 

ACTION PLAN


  1. In preparation for the activity, collect and print the nutritional information of different foods. Coordinators may search trusted internet sites for the nutritional content of basic foods including meats, dairy products, fruits, vegetables,  processed foods, common sauces and oils, and dessert items.  If possible, coordinators may also use scissors to remove the nutritional labels from foods they have in their homes.  The number of food labels required for the activity will depend on the number of employees who participate.
  2. Select a date for the activity.  Find a suitable location to host the activity in the workplace—a meeting room, cafeteria, or any other large, open space will suffice—and reserve it for the date selected. 
  3. Distribute promotional materials around the workplace advertising the event, such as posters, e-mails, and faxes.  Encourage participants to bring along nutritional labels from their favorite foods. 
  4. Coordinators should select two or three trusted employees to serve as judges.  Employees or managers who are knowledgeable about nutrition and healthy eating are preferred.  If possible, pass around a sign-up sheet for employees/teams who wish to participate. 
  5. Host the activity and award the winners.  Encourage the judges to lead a brief discussion that explores the nutritional value of the meals that the teams created. 
  6. Following the event, post pictures from the activity on a staff bulletin board along with information on nutritional labels.  Create a special posting for the winning meal.

 

 SUPPORTING  RESOURCES AND HANDOUTS


Health Canada: –   Frequently Asked Questions About Nutrition Labelling

http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/te_quest-eng.php

 

Dietitians of Canada 

http://www.dietitians.ca/public/content/eat_well_live_well/english/vgs/index.asp

 

Canadian Diabetes Centre

http://www.healthyeatingisinstore.ca/

 

Source: Brant County Health Unit

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