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Street Food Nutrition Analysis

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Street Food Nutrition Analysis

Aotearoa New Zealand’s Kai Lane night market is planning a student-friendly lunch. Use the menu and nutrition information below to analyse choices. Nutrient figures are fictional estimates per serving, for learning purposes; real foods and portions vary. Consider balance, variety and context rather than labelling foods as simply “good” or “bad”.

Kai Lane menu: estimated nutrition per serving

Energy is shown in kilojoules (kJ). Carbohydrate, protein, fat and fibre are in grams (g); sodium is in milligrams (mg). These figures help compare options but do not show everything about a food or a person’s needs.

Menu item

Energy (kJ)

Carbohydrate (g)

Protein (g)

Fat (g)

Fibre (g)

Sodium (mg)

Veggie rice bowl

1,850

620

Grilled chicken wrap

2,100

780

Fish and kūmara chips

2,650

940

Lentil and vegetable soup with bread

1,700

710

Falafel pita with salad

2,250

680

Read the nutrition clues

Use evidence from the Kai Lane menu table to answer each question.

1.Which menu item has the highest fibre per serving? State its fibre amount and give one reason fibre can be useful in a balanced diet.

2.Which item has the lowest sodium, and which has the highest? Include both amounts.

3.Choose the best explanation of why protein is included in a varied diet.

It supplies the body with material for growth and tissue repair.
It is the only nutrient that provides energy.
It replaces the need for vegetables and fruit.
It has no role in the body after adolescence.

4.True or false: carbohydrate is present in every listed meal, and the menu alone tells you whether a person’s whole diet is healthy.

TrueFalse

Make a fair comparison

Nutrition analysis works best when comparisons use clear evidence and recognise that meals provide combinations of nutrients.

5.Compare the veggie rice bowl and falafel pita. Give two differences using numbers from the table, then identify one nutrient each provides.

6.A student wants a lunch that contains at least 10 g fibre and less than 750 mg sodium. Which listed meal or meals meet both targets? Show how you checked.

7.A stallholder offers to add extra vegetables to a meal. Explain two ways this change could contribute to nutritional variety, without claiming that vegetables make every meal automatically balanced.

Plan for a real person

There is no single lunch that is perfect for everyone. Use the scenario to make a reasoned, flexible recommendation.

8.Hemi has football training after school and wants a filling lunch with a plant-based protein option. Recommend one meal from the table and justify your choice using at least two nutrition figures. Mention one limitation of relying on the table alone.

9.A friend says, “Fish and kūmara chips must be unhealthy because it has the most energy and fat.” Write a response that challenges this conclusion respectfully. Use one table fact and explain at least one piece of information that is missing.

10.Create a balanced street-food meal by combining two or three components (you may adapt a menu item). Name the foods, identify a source of carbohydrate, protein and at least one vegetable or fruit, and explain one practical change that could improve variety or suit a dietary need.