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Street Food Nutrition Analysis

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Street Food Nutrition Analysis

Aotearoa New Zealand’s community food festival is planning a street-food menu. Use the nutrition information and your health knowledge to compare meals and suggest practical choices. Nutrition values are fictional estimates for this activity; real products and serving sizes vary.

Festival menu: nutrition per serving

Use these estimates for Questions 1–7. “Sugars” are included in total carbohydrates. Sodium is shown in milligrams (mg).

Street food (one serving)

Energy (kJ)

Protein (g)

Carbohydrate (g)

Fibre (g)

Sodium (mg)

Fish, chips and mushy peas

2,700

1,150

Grilled chicken and salad wrap

1,850

720

Fresh fruit cup with yoghurt

950

Read the numbers and make a choice

Show your reasoning where asked. There may be more than one sensible choice when you explain your criteria.

1.Which two nutrients in the menu are macronutrients needed in relatively large amounts by the body?

Protein and carbohydrate
Sodium and fibre
Vitamin C and calcium
Water and iron

2.Which menu item has the highest sodium estimate? Name it and give its sodium value.

3.How many grams more fibre does the fish, chips and mushy peas serving have than the fruit cup?

4.A student wants a meal with at least 30 g of protein and less than 1,000 mg of sodium. Which menu item meets both goals?

Fish, chips and mushy peas
Grilled chicken and salad wrap
Fresh fruit cup with yoghurt
Both the chicken wrap and fruit cup

5.True or false: The fruit cup has the lowest energy and the lowest sodium of the three foods.

TrueFalse

6.The wrap has 48 g carbohydrate and the fruit cup has 38 g. What is their combined carbohydrate amount?

7.Which food would be the strongest choice from this menu for someone seeking a higher-fibre option? Use a number from the table and give one reason fibre is useful in a healthy eating pattern.

Put nutrition into context

Nutrition decisions involve more than one number. Consider ingredients, portion size, preparation, access, culture, budget and what a person eats across the day.

8.A festival organiser wants to make the fish-and-chips meal lower in sodium without removing it from the menu. Suggest two realistic changes and explain how each could help.

9.Complete the statement: Carbohydrates are an important source of , while protein helps the body grow and repair .

10.Make a short recommendation for a festival visitor who wants a filling meal with a good protein source and moderate sodium. Choose one item from the table, support your choice with two figures, and mention one limitation of using this table alone to judge healthfulness.