Training Package on Nutrition Labelling and Reduction of Salt and Sugar in Food
Key Learning Points
Introduction
Key Learning Points I
- Get to know nutrition label and its functions
- Understand the “1+7＂ information on nutrition label
- Introduce the location of reference amount on nutrition label
Key Learning Points II
- Get to know energy value of food
- Get to know energy requirement and weight control
Key Learning Points III
- Learn about the functions of energy and 7 nutrients
- Understand the health effects on excessive intake of fat, sugar and sodium
- Get to know the daily intake upper limits of fat, sugar and sodium
Key Learning Points IV
- Get to know the reference amount on nutrition label
- Learn how to calculate nutrient intake
- Make use of “3-Step Guide to Use Nutrition Label” to see if food is suitable for ourselves
Key Learning Points V
- Compare nutrition labels to choose food products with less fat, sugar and sodium
- If reference amounts are the same, compare nutrient content directly. If different, do the conversion before comparison
- Get to know nutrition claims
Key Learning Points VI
- Get to know sugar in food and free sugars
- Learn about the health impact of excessive intake of sugar
- Get to know the daily intake limit of sugar
Key Learning Points VII
- Get to know sodium (salt) in food
- Learn about the health impact of excessive intake of sodium
- Get to know the daily intake limit of sodium
Key Learning Points VIII
- Public health burden due to excessive intake of salt and sugar (discussion by senior secondary students)
- Discuss and understand how to reduce salt and sugar in daily life (discussion by junior secondary students)
Last revision date: 9 Nov 2017
