Activity Introduction

In this lesson, students will investigate low fat and ‘lite’ foods and look at the nutritional components of the products in these categories. 

Students will apply their understanding of percentages to extract and analyse information from the Nutrition Information Panel so that they may compare similar products and make informed decisions about what they are eating. They will be working more specifically with the ‘Ave Qty per Serving’ section of the NIP and practising converting from whole numbers to fractions, decimals and percentages.


Learning Intentions

  • Students understand how to use a Nutrition Information Panel to determine the nutritional components contained in food.
  • Students can read a table and gather information based on the contents of the table.
  • Students can analyse information to make informed decisions.

Lesson & Curriculum Details

  • Topic: Consumption. 
  • This lesson is part of the wider unit of work SugarByHalf – Math – Years 5-6.
  • Time required: 70 mins. 
  • Level of teacher scaffolding: Medium – facilitate class discussion and activities. 
  • Keywords: energy, protein, fat, carbohydrates, sugar, sodium, kilojoules, low fat, reduced fat, lite percentage, proportional, scale, SugarByHalf, Australian Dental Association.

To view our Australian Curriculum alignment click here.

To view our NZ Curriculum alignment click here.

Cool Australia’s curriculum team continually reviews and refines our resources to be in line with changes to the Australian and New Zealand Curriculums.

Resources Required

  • Calculator
  • Selection of 5-6 food products and their ‘lite’ counterparts. 


These lessons were developed in partnership with SugarByHalf and the Australian Dental Association.




Teacher Worksheet

Teacher Preparation

Learning intentions: Students understand...

  • … what classifies a food as ‘low fat’ or ‘reduced fat’
  • … the difference between more than and times as many
  • … how to use collected information to draw conclusions and make informed choices.

Success criteria: Students can…

  • … use given information about ‘lite’ foods to fact check and draw conclusions
  • … use calculated percentages to make comparisons of the nutritional components of different products
  • … analyse the information collected from the NIPs to make informed and healthy decisions about what they eat.

Teacher content information:

SugarByHalf ( promotes action to reduce sugar-related diseases so that we can live better, stronger and healthier lives.

Their message is simple: to reduce added sugar consumption by half. Eating too much added sugar is a key driver of serious health problems including obesity, type 2 diabetes, heart disease, tooth decay, dementia and men

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