Attachment T-2 Grade 8 Informational Text Articles

Attachment T-2: Grade 8 Informational Text Articles

United States Department of Agriculture

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8TH GRADE | INFORMATIONAL TEXT ARTICLE 

Choosing Healthy Snacks
Soon you’ll be starting high school. It’s an exciting time. Things
are not the same as they used to be. You have more independence,
but also more responsibilities at school and home. You also make
more decisions on your own about what and when to eat. You get
to listen to your body and explore your own taste preferences.
You probably already know what foods and beverages are your
favorites.
By now, you probably choose the types of foods you eat and
drinks you have between meals.1 These seemingly simple choices
can make a big difference in how you feel and your health. Think
about the kinds of foods you snack on. Do you choose snacks like
candy and cookies? Or do you reach for healthier options like
whole grains, low-fat dairy, lean proteins, fruits, or vegetables?

Changing Snack Patterns
Kids today are snacking a lot more than kids did in the 1970s. The
amount of daily calories kids consume from snacks has increased
almost 200 calories since then.3 You would have to walk for about
1½ hours to burn off this many calories.

Vocabulary
Words are
in bold and
underlined.

In the late 1970s,
American children
consumed an
average of only one
snack a day. Today,
kids snack about
three times a day.2

It’s important to choose snacks that will provide your body with
the nutrients to move and play without too many extra calories
from added sugars and saturated fat.

How long will it take you to use up calories from extra snacks?
It takes 1 hour and 30 minutes to burn off 200 calories from consuming extra snacks.2

EXTRA SNACKS

200 CALS =
=10 MINS

AMOUNT OF
TIME WALKING

HOUR
= 1
30 MINS
TO BURN OFF
EXTRA CALORIES

1. "Trends in Snacking Among U.S. Children.” Health affairs (Project Hope) 29.3 (2010): 398–404. PMC. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2837536/.
2. "Trends in Snacking Among U.S. Children.” Health affairs (Project Hope) 29.3 (2010): 398–404. PMC. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2837536/.
3. Estimates based on average weights of children ages 12-14. Those who weigh more than average will burn more calories. Those who weigh less than average will
burn fewer calories. Calculations based on walking speed of 3 miles per hour. Source: Wang, Hsiao, Orleans, Gortmaker; 2013.

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8TH GRADE | INFORMATIONAL TEXT ARTICLE 

The Impact of Our
Snacking Choices

Teens ♥ Snacks
Snacks may seem small and insignificant because they are
not main meals. However, your snack choices really add up:

27
cal % of
fro orie
ms s
nac
ks

Our snack choices matter
and can help us establish a
healthy eating pattern for life.
A healthy eating pattern limits
saturated fat, added sugars,
refined grains, and sodium,
which are often found in snack
foods that many middle school
students choose. Eating too
many unhealthy snacks with
saturated fat, added sugars,
refined grains, and sodium can
have consequences. Choosing
healthier snacks can help you
create an eating pattern that is
associated with positive health
outcomes including reduced risk
of obesity, heart disease, Type 2
diabetes, and some cancers.

27% of kids’
daily calories
come from snacks.4

Calories from
all other foods
and beverages

Snack Choices Add Up
Make sure you pay attention to what snacks you’re choosing. The extra calories from added sugars,
saturated fat, and sodium can really add up through the day.

Comparing Snack Choices
calories

added sugars
(grams)

saturated fat
(grams)

sodium
(milligrams)

152

0g

1g

126 mg

397

25g

6g

249 mg

549

50g

7g

365 mg

calories

added sugars
(grams)

saturated fat
(grams)

sodium
(milligrams)

½ cup carrot sticks
with 2 tbsp hummus

25

0g

0g

42 mg

1 medium banana

53

0g

0g

73 mg

78

0g

0g

115 mg

SNACK A
1 bag of potato chips
(1 ounce)

Chips
ChipsChips

1 package of cookies
(1 ounce)

TOTAL
SNACK B

TOTAL

4. Trends in Snacking Among U.S. Children.” Health affairs (Project Hope) 29.3 (2010): 398–404. PMC. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2837536/.

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8TH GRADE | INFORMATIONAL TEXT ARTICLE 

Five Ways to Snack Healthy
You can use MyPlate as a guide to help you choose snacks that are
part of a healthy eating pattern. MyPlate illustrates the five food
groups (Dairy, Fruits, Vegetables, Grains, and Protein Foods) that
are the building blocks for a healthy diet using a familiar image — a
place setting for a meal. Here are some tips for choosing snacks that
are part of a healthy eating pattern.

1

Plan ahead. Make a plan so you can steer clear of cookies,
pastries, and candies, which contain lots of added sugars.
You can save time by slicing up vegetables so they’re
ready when hunger strikes. Store sliced vegetables in the
refrigerator and eat with dips like hummus or low-calorie dressing.

FAT FREE

SELTZER

3

2

Drink smart. Grab a glass of milk. A cup of low-fat (1%) or
fat-free milk or milk alternative like calcium-fortified soy
milk is an easy and healthy snack. Milk is high in calcium
which helps keep your bones and teeth strong. Or try seltzer
water with a splash of 100% fruit juice instead of soda.

Go for great whole grains. Steer clear of snacks with refined
grains like cake and cookies. Instead, choose popcorn, whole wheat
crackers, or whole-grain tortillas. These snacks are high in fiber
which can help you feel fuller longer than refined grain foods.

Peanut
Butter

Hummus

4

Nibble on lean protein. Choose lean protein foods such as
hummus or unsalted nuts to fuel your day. Try dipping apple
slices in peanut butter, or carrot sticks in bean dip. A little
protein with your snack can help you feel fuller longer.

5

Consider convenience. Fresh, frozen, dried, or canned
fruits can be easy “grab-and-go” options that need little
preparation. Enjoy a pear, grab a handful of dried cranberries,
or slice up a banana to satisfy your cravings.

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8TH GRADE | INFORMATIONAL TEXT ARTICLE 

Comparing Snack Options

REMEMBER:
Whole, unprocessed
foods - like fruits and
vegetables - are often
not labeled, but they
are also easy healthy
snacks.

OLD LABEL

Food labels tell you the
nutritional content of a food.
You may already use the
Nutrition Facts label in some way
- maybe to check calories. But,
the more familiar you are with
the information, the more you’ll
want to use it daily to ensure
you’re eating a healthy, balanced
diet.

NEW LABEL
2 servings per container
Serving size 1 1/2 cup (208g)
Amount per serving

Calories

240
% Daily Value*

Total Fat 4g

5%

Saturated Fat 1.5g
Trans Fat 0g

8%

Cholesterol 5mg
Sodium 430mg
Total Carbohydrate 46g

By July 2018, there will be a
new Nutrition Facts label on all
foods. This will make it easier to
identify Calories, Serving Size,
Saturated Fat, Sodium, Added
Sugars, and Nutrients. Look
below to see how to read both
the current and new labels.

2%
19%
17%
25%

Dietary Fiber 7g
Total Sugars 4g
Includes 2g Added Sugars

4%

Protein 11g

Vitamin D 2mcg
Calcium 260mg

10%
20%
35%
6%

Iron 6mg
Potassium 240mg

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

Conclusion
Snacks are a big part of your day, so plan them wisely! You can feel good, grow,
and stay healthy by using MyPlate as a guide to choose your snacks.

VOCABULARY
Added Sugars: Sugars and syrups
that are added to foods or
beverages when they are processed
or prepared.
Refined Grains: Grains that contain
only the endosperm because they
have been milled, which removes
the bran and germ, and important
nutrients. Examples of refined
grains include white flour, white
bread, and white rice.

A

Saturated Fat: Fat that
is usually solid at room
temperature. Most often found in
animal products such as beef, pork,
and chicken.
Sodium: A mineral generally
present in the form of salt
(sodium) that your body needs in
small amounts to work properly.
However, when consumed in
excessive amounts, sodium
can raise the risk of high blood
pressure (hypertension).

Food and Nutrition Service • FNS-XXX • Month 2017 • USDA is an equal opportunity provider and employer. • http://teamnutrition.usda.gov

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United States Department of Agriculture

8TH GRADE | INFORMATIONAL TEXT ARTICLE 

Sodium and Your
Health

Na

Sodium
22.98976928

Vocabulary
Words are
in bold and
underlined.

od
Fo
ve

re

es
er

Cu
ea

Pr

M
t
For Baking

en

k
ic
od
Fo

To
Ke
ep

To Enhance Flavor

Th

However, most of us get a
lot more sodium than we need
which can cause health problems
like high blood pressure (hypertension).

Why is
Sodium
Added to
Foods?
To

Our bodies need small amounts
of sodium to work properly, but
ingesting too much can lead to health
problems. Sodium is an essential
nutrient that helps with the function
of nerves and muscles. It also helps
to keep the right balance of fluids in
your body.

Sodium is added to many
packaged foods during
processing such as:
To

Sodium is added to some packaged
foods during processing such as in
curing meat, baking, thickening,
enhancing flavor, as a preservative, or
to keep foods moist. It can be found
in many foods, from potato chips to
breakfast cereal to hot dogs to soups.

The element sodium (Na) has always played
an important role in food preservation. When
combined with other elements like chloride
(Cl), nitrogen (N), or oxygen (O), sodium helps
prevent food from spoiling quickly and reduces
the growth of dangerous bacteria. People most
commonly associate sodium with table salt, or
sodium chloride (NaCl). However, you may be
surprised to learn that much of the sodium in
our food comes from food processing and not
from the salt shaker.

To

Early humans were typically nomadic, traveling
from place to place rather than settling. They
often only hunted and gathered enough food for
each day. However, once people began creating
settlements and farming the land, they began
to experiment with ways to preserve their food
over longer periods of time. Preserving the food
they grew and harvested allowed humans to
farm during the warmer months and still have
enough food to survive the winter.

Fo
od
sM
oi
st

Preserving Our Food

2
8
1

11

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8TH GRADE | INFORMATIONAL TEXT ARTICLE 

Where is Sodium Found?

Top Sources of Sodium in Kids' Diets

While it is important to be aware of how much
salt you add to your food, most of the sodium
you consume is already in your food by the time
it is on your plate.

• Kids ages 6 to 18 eat about 15% of sodium at

Only a small proportion of total sodium intake
— just 25% — is from sodium naturally present
in foods or from table salt added while cooking
or at the table1.

breakfast, 30% at lunch, 39% at dinner, and
16% at snacks. Snacks alone account for a lot of
kids’ sodium intake. Remember, foods can be
high in sodium even if they don’t taste salty.

• About 43% of sodium eaten by kids comes
from just 10 common food types2:

Top Sources of Sodium

Sources of Sodium Intake
25% Naturally ocurring,
added while home
cooking, or added
while eating

• Bread and rolls
• Cold cuts/cured meats
• Sandwiches like

57%
From all
other foods

75% Processed &
restaurant foods

cheeseburgers
• Soup
• Snacks, such as chips
• Pasta mixed dishes, such
as spaghetti with sauce
• Mexican mixed dishes,
such as burritos and
tacos
• Chicken patties, nuggets,
and tenders
• Cheese

43%

Most sodium consumed in the United States
comes from salts added during the commercial
food processing and preparation of packaged and
restaurant foods, such as burgers, sandwiches,
and tacos; rice, pasta, and grain dishes; pizza;
meat, poultry, and seafood dishes; and soups.

From 10
common foods

Sodium Adds Up Quickly. Not all foods are high in sodium. But when you combine foods of
varying levels as part of your daily diet, sodium can add up quickly.
Lunch
Turkey sandwich;
Breakfast
1 ounce bag of
Bowl of cereal with
potato chips
skim milk; Banana

260
mg

+

1171
mg

Dinner
Cheeseburger with ketchup,
lettuce, tomato, pickle;
Cup of milk (1%)

Snack
Apple; 1 ounce
bag of corn chips

+

153
mg

+

1576
mg

Total:

=

3,160
mg

3,160mg

Daily sodium intake (in milligrams)
2,300mg

Recommended daily sodium
limit for kids ages 9-13 (about 1 teaspoon)

Typical daily
consumption
of sodium3

1. “Get the Facts: Sodium and Dietary Guidelines.” Centers for Disease Control and Prevention. April 2016. https://www.cdc.gov/salt/pdfs/Sodium_Dietary_Guidelines.pdf.
2. “Reducing Sodium in Children's Diets.” Centers for Disease Control and Prevention. National Center for Chronic Disease Control and Health Promotion, Division for
Heart Disease and Stroke Prevention, 09 Sept. 2014. http://www.cdc.gov/vitalsigns/children-sodium/.
3. For kids ages 9-13.

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8TH GRADE | INFORMATIONAL TEXT ARTICLE 

How Does Sodium Affect Your Body?

However, if that pressure increases too much, it
can put stress on your blood vessels and make
Sometimes when we eat certain foods, we can
it harder for your heart to pump blood
feel their impact on our body right away.
where it needs to go. This is a condition
For example, drinking a lot of soda
known as high blood pressure, or
Making lower
might make you burp a few seconds
hypertension.
sodium choices
later, and eating a lot of potato

now can help you
Over the long term, hypertension
chips might make you very thirsty.
stay
healthy
and
can increase the risk of heart
Some of the effects of consuming
active for the rest attack, stroke, heart failure, vision
too much sodium can take much
of your life.
loss, and kidney disease later in life.
longer to show up, but they are still
The effects of high blood pressure
very serious. It can be strange to think
(hypertension) may develop slowly,
about what your life will be like in 5 or
but they can be very serious. Although these
10 or 20 years when you’re not even sure what
problems take years to develop, it’s important
your plans are for this weekend.
to start thinking about them now.
Most American children ages 6-18 consume too
much sodium, an average of about 3,300mg of
sodium per day. This is 1,000mg over the daily
recommended limit of 2,300mg. On average, as
sodium intake increases, the risk of developing
high blood pressure also increases.4
Your blood needs a certain amount of pressure
to move through your blood vessels and bring
oxygen and nutrients to all of your organs.

Blood pressure
is the measurement of
force applied to artery walls.

Consequences of High Blood Pressure
Over time, high blood pressure can damage your body and lead to illness or even death.

STROKE

High blood pressure can damage
your blood vessels and cause them
to clog or burst. High blood pressure
makes you 4-6 times more likely to
have a stroke.4

HEART ATTACK

High blood pressure can result in
blocked blood vessels. 69% of
people who have a first heart
attack have high blood pressure.5

VISION LOSS

High blood pressure can strain
the blood vessels in the eyes
and result in blindness.

KIDNEY DISEASE
OR FAILURE

The kidneys’ job is filter your
blood. High blood pressure can
damage blood vessels near your
kidneys and make it harder for
them to do their job.

4. “Reducing Sodium in Children's Diets.” Centers for Disease Control and Prevention. National Center for Chronic Disease Control and Health Promotion, Division for
Heart Disease and Stroke Prevention, 09 Sept. 2014. http://www.cdc.gov/vitalsigns/children-sodium/.
5. “High Blood Pressure and Stroke.” National Stroke Association. 2016. .
6 “Statistical Fact Sheet: High Blood Pressure.” American Heart Association. 2013. .

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8TH GRADE | INFORMATIONAL TEXT ARTICLE 

Picking LowSodium Foods
Sodium is present in many
foods, but you know what
to look for, choosing lower
sodium options can be easy!
Skip higher sodium fast food
meals and prepare foods
at home so you can control
the amount of salt and the
ingredients that go into your
food. Use lemon juice and
salt-free herbs and spices, like
garlic and pepper, to flavor
your food instead of sauces and
prepackaged seasonings.
Choose unsalted, lower sodium,
or lightly salted snack foods
instead of regular versions.
Use the Nutrition Facts label to
compare the sodium content
in foods and choose products
with less sodium. Look for
foods that have less than 200
milligrams of sodium per
serving.

Conclusion
Choosing lower sodium foods
is an important part of a
healthy lifestyle. Sodium is
added to all kinds of foods, so
it’s important to know how to
choose low-sodium options.
Reducing sodium consumption
may help you live a healthier
life for many years to come.

IMAGES TO COME
Popcorn (popped in
oil and buttered)

Popcorn (air-popped, no
butter or oil added)

1 servings per container
Serving size
2 cups (208g)
Amount per serving

Calories

1 servings per container
Serving size
2 cups (208g)

151

62

Amount per serving

Calories

% Daily Value*

Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 0mg
Sodium 200mg
Total Carbohydrate 16g
Dietary Fiber 3g
Total Sugars 1g
Includes 0g Added Sugars
Protein 2g
Vitamin D 0mcg
Calcium 6mg
Iron 1mg
Potassium 121mg

19%
19%
0%
9%
12%
11%
0%

0%
1%
3%
3%

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

% Daily Value*

Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrate 12g
Dietary Fiber 2g
Total Sugars 0g
Includes 0g Added Sugars
Protein 2g
Vitamin D 0mcg
Calcium 1mg
Iron 1mg
Potassium 53mg

0%
0%
0%
0%
10%
9%
0%

0%
0%
3%
1%

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

VOCABULARY

A

Curing Meat: The process of preserving meat,
which often includes adding sodium.
Examples of cured meat are salami, sausage, and jerky.
Nomadic: Roaming about from place to place.
Preserve: To prevent food from spoiling.
Sodium: A mineral generally present in the form of salt (sodium)
that your body needs in small amounts to work properly. However,
when consumed in excessive amounts, sodium can raise the risk
of high blood pressure (hypertension).

Food and Nutrition Service • FNS-XXX • Month 2017 • USDA is an equal opportunity provider and employer. • http://teamnutrition.usda.gov

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