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ERIC Number: ED194461
Record Type: RIE
Publication Date: 1980
Pages: 33
Abstractor: N/A
Reference Count: 0
ISBN: ISBN-0-89329-000-9
Food Scorecard.
Jacobson, Michael; Wilson, Wendy
The importance of establishing good eating habits in youth as a means for laying the foundation of health in later life is discussed. This booklet contains charts that list nutritional scores for many common foods. These scores are measures of the overall nutritional content and value of the foods. Foods receive points for protein; vitamins A, B-2 (riboflavin), B-3 (niacin), and C; iron and calcium; complex carbohydrates--starch, fiber, and naturally occurring sugars; and polyunsaturated fats. Foods lose points for high fat content, added sugar, cholesterol, and salt. Foods listed are in the categories of vegetables, grain foods, beans, nuts and seeds, poultry, fish, meat, fruits, non-dairy beverages, dairy products, snacks, breakfast foods, and sweets. The booklet is intended for use in health education classes at the elementary level. (JD)
Center for Science in the Public Interest, 1755 S St., N.W., Washington, DC 20009 ($1.00).
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: Center for Science in the Public Interest, Washington, DC.
Note: Revised Edition.