Design and Technology GCSE: What information is included on food packaging?

This film demonstrates the essential information that should be displayed on food packaging by law and how to use it to it make wise nutritional choices.

Consumers should expect to see the product name, manufacturer, a product description, weight, ingredients – in order of weight, cooking or heating instructions, shelf life, conditions of use, place of origin, allergens and food intolerance's and, of course nutritional information.

These are all mandatory.

Nutritional information is designed to help consumers choose between products and check how much fat, salt and sugar they contain.

Colour coding, the traffic light system, tells people, at a glance if the food has high, medium or low amounts of fat, saturated fat, sugars or salt.

Manufacturers are not allowed to make false or ’too good to be true’ claims about their products.

This clip is from the series Food Preparation and Nutrition.

Teacher Notes

Students could devise a 20 Question Quiz on food labelling.

Test your friends and family on what they know. What did you discover? Discuss your findings.

‘Healthier Option’ food ranges are often said to be healthier than their ‘luxury’, ‘regular’ or ‘value’ counterparts.

Students could examine nutritional information on the product packaging of different versions of the same or similar product e.g. Chicken Curry, Cottage Pie, Coleslaw or Meat Pie. What did you discover? Are the claims accurate?

Students may present their findings and conclusions in a short report.

Curriculum Notes

This clip will be relevant for teaching Food Technology and Modern Studies at GCSE in England, Wales and Northern Ireland.

This topic appears in OCR, Edexcel, AQA, WJEC KS4/GCSE in England and Wales, CCEA GCSE in Northern Ireland

More from the series Food preparation and nutrition

The importance of staying hydrated
Food Groups and the Eatwell Guide
Energy needs of the body
Eight tips for healthy eating
Healthy cooking methods
How our senses guide food choices
Food production
The causes of food poisoning