Description of the student demographic and learning context
Students in this class are adults enrolled in the 3rd year undergraduate nutrition degree program. They are between the ages of 20 and 24 with the majority being White or Caucasian. All students have completed Grade 12 or the equivalent. Students in this program are educated in both the science of nutrition and the profession of dietetics in preparation for a career in dietetics and as a dietitian.

Learning Outcomes
At the end of this assignment, students will be able to:
1. demonstrate understanding of current nutrition recommendations by describing to the audience how to select healthier products in a grocery store setting.
2. demonstrate the ability to interpret and use the nutrition facts label to make informed food choices when grocery shopping.

Description of Learning Unit Preceding the Assignment
A food label provides details about its contents, ingredients, and nutrient composition. These requirements allow consumers to become more aware of what’s in the foods they eat and make informed food choices to help support their personal dietary needs – if they can interpret food labels.
For the learning unit preceding the assignment, students will learn how to interpret the Nutrition Facts label and other nutrition information listed on a food package. The topics include food labeling regulations in Canada, the Nutrition Facts panel, and descriptive terms, and terminology found on the label. Students will engage in a label reading activity to apply the knowledge they have learned. In addition, students will be provided with an overview of how to conduct a grocery shopping tour.

Core Contents: Learn to read and understand information about food labels to help make healthier food choices.

Learning Outcomes:
After completing the lesson, students will be able to:
• describe food labeling requirements in Canada;
• explain the three parts of a food label: nutrition facts, nutrition claims, and ingredient list;
• define terminology and key nutrients found on a food label: calories, serving sizes, %DV, CHO, protein, fat, dietary fibre, sugar;
• use Nutrition Facts including serving size and % Daily Value to evaluate the nutrient content of foods;
• interpret Nutrition Claims on food labels in Canada;
• identify food labelling education programs such as Health Check™, PC® Blue Menu™;
• describe common optional terms used on labels such as organic, probiotic, and genetically modified;
• use the food label information to make healthy food choices;
• locate online resources on label reading;
• highlight key steps in conducting a grocery shopping tour and be aware of resources available.

Rationale for using the media and criteria used in the rubric
The criteria for the video project are comprised of four components: presentation, knowledge of basic nutrition concepts, knowledge of Nutrition Facts label, and teaching skills. Key competencies are assigned to each component, for example, the ability to apply and integrate the concept of food and nutrition in the context of grocery shopping, the ability to provide accurate explanations of various components of a food label, ingredients, and nutrition claims, the ability to explain nutrition concepts as well as how to use a food label to make informed food choices. These competencies help to guide the process of tracking students’ demonstration of core knowledge and skills attainment; they are also required within the curriculum.