Nutrition Lesson Plan: Healthy Eating & Food Labels (Grades 8–9)

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Writing a food diary and reading labels

This free nutrition lesson plan helps students examine their own eating habits, understand food labels, and make informed health decisions using real examples from everyday life.

Grade Band: Middle School (6–8)
Subject Area: Health

Overview

Students investigate nutrition by analyzing real meals, learning how nutrients affect the body, and interpreting food labels. Over several class sessions, students collect personal food data, measure serving sizes, calculate daily values, and evaluate how healthy their current eating habits are. The unit connects everyday food choices to long-term health and responsible decision making.

Learning Goals

  • Identify major nutrients and their roles in the body
  • Explain serving size and percent daily value
  • Read and interpret a nutrition label
  • Compare personal eating habits to recommended guidelines
  • Use simple calculations to evaluate food choices
  • Propose realistic improvements to diet

Materials

  • Food packages with nutrition labels
  • Paper or digital food diary sheets
  • Measuring cups and spoons
  • Calculators
  • Poster paper or digital slides
  • Markers or pencils

Preparation

  • Gather a variety of packaged foods with readable labels
  • Prepare a simple food diary template
  • Arrange access to calculators or devices
  • Review basic nutrient categories (carbohydrates, protein, fat, vitamins, minerals, water)

Teaching Procedure

Each session fits a standard class period of 45–50 minutes.

Session 1 – Personal Eating Habits

  1. Teacher explains that students will examine real eating patterns and asks students to record everything they eat for the next three days. Students begin a food diary and record today’s meals.
  2. Activity: The teacher asks students to recall yesterday’s meals. Using paper or digital charts, students list foods eaten, approximate amounts, and drinks consumed. Materials: notebook and pencil. Students produce a completed sample daily food log.
  3. Teacher introduces the idea that food choices affect energy, mood, and health. Students write one prediction about whether their diet is healthy.

Session 2 – Nutrients and Balanced Eating

  1. Teacher explains the major nutrients and what each does in the body. Students create a simple chart describing each nutrient’s purpose.
  2. Activity: Teacher displays images or examples of common foods. Using index cards, students sort foods into nutrient categories (carbohydrates, proteins, fats, vitamins/minerals). Materials: food images and cards. Students demonstrate understanding by correctly grouping foods.
  3. Teacher leads a discussion on balance and moderation. Students revise their earlier predictions based on what they learned.

Session 3 – Reading Food Labels

  1. Teacher models how to read a nutrition label, focusing on serving size, calories, and percent daily value. Students annotate a sample label.
  2. Activity: Students examine a real food package. Materials: packaged food and measuring cups. Students measure the amount they would normally eat and compare it to the serving size. Students record the difference and calculate how many servings they actually consume.
  3. Teacher explains percent daily value. Students calculate at least two nutrients (for example fat and sugar) based on the servings they would eat.

Session 4 – Analyzing Personal Diet

  1. Teacher guides students to use their 3-day food diary. Students total major food groups and identify over- or under-consumption.
  2. Activity: Students calculate the daily totals of calories or nutrients using their recorded meals. Materials: calculator and food diary. Students create a simple chart showing their intake.
  3. Teacher facilitates partner discussion. Students identify two realistic improvements they could make in the next week.

Session 5 – Healthy Choices Presentation

  1. Teacher asks students to design a one-day healthy meal plan appropriate for a teenager. Students include breakfast, lunch, dinner, and snacks.
  2. Students create a poster or slide presentation showing their menu and nutritional reasoning.
  3. Students present to the class and explain why their choices meet healthy eating guidelines.

Assessment

  • Completed food diary
  • Correct interpretation of a nutrition label
  • Accurate nutrient calculations
  • Healthy meal plan presentation
  • Student explanation of diet improvements

Differentiation

  • Provide simplified labels for struggling readers
  • Allow partner calculations
  • Offer visual nutrient charts
  • Challenge advanced students to compare multiple food brands

Extension Ideas

  • Students track their eating habits for an additional week
  • Create a class cookbook of healthy meals
  • Analyze restaurant menus for healthier options
  • Research how advertising influences food choices

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