
Processed Food Stations
Presentation
•
Life Skills
•
10th Grade
•
Practice Problem
•
Hard
Stacey Mattison
FREE Resource
9 Slides • 0 Questions
1
Now let’s learn more about the different types of processed foods.
Minimal: pre-prepped for convenience. Examples: bagged spinach, cut vegetables, and roasted nuts.
Peak: locks in nutritional quality and freshness. Examples: canned tomatoes, frozen fruit and vegetables, and canned tuna.
Flavor & Texture: added sweeteners, spices, oils, colors, and Examples: jarred pasta sauce, salad dressing, yogurt and cake mixes.
Ready-to-eat: more heavily processed. Examples: crackers and deli meat.
Pre-made meals: the most heavily processed. Examples: frozen pizza and microwaveable dinners [Academy of Nutrition and Dietetics, 2016].
2
What processed foods are healthiest to eat and the not so healthiest to eat?
Minimal, peak and flavor & textured foods are still healthy to eat, but ready-to-eat and pre-made meals are not so healthy to eat.
3
Onn the following slides, there are photos of processed food/drink items.
Work as a group to discuss the following questions and write on your worksheet what you think the original state of the food/drink is.
What is the original state of this food/drink?
What type of processed food is this food/drink?
Is it healthy to eat/drink? If not, what’s a healthier alternative?
4
Canned Corn
5
Potato Chips
6
Bottled Orange
Juice
7
Beef Jerky
8
Trail Mix
9
Ketchup
Now let’s learn more about the different types of processed foods.
Minimal: pre-prepped for convenience. Examples: bagged spinach, cut vegetables, and roasted nuts.
Peak: locks in nutritional quality and freshness. Examples: canned tomatoes, frozen fruit and vegetables, and canned tuna.
Flavor & Texture: added sweeteners, spices, oils, colors, and Examples: jarred pasta sauce, salad dressing, yogurt and cake mixes.
Ready-to-eat: more heavily processed. Examples: crackers and deli meat.
Pre-made meals: the most heavily processed. Examples: frozen pizza and microwaveable dinners [Academy of Nutrition and Dietetics, 2016].
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