Assess learners' ability to evaluate and choose the best snack by comparing nutrition (balanced energy, food groups), allergy safety (common allergens, safe substitutes), ease of sharing (portioning, utensil-free), and environmental waste (packaging, compostability). Students will rank pictured snack options, justify choices with simple criteria, identify unsafe items for classmates with allergies, and propose lower-waste alternatives; tasks include teacher-scaffolded rubrics and short scenario-based explanations.