Food Choices
Two Choices for Dining Out.
1. Restaurants
2. Takeout Meals
The largest meal of the day, traditionally called.
Dinner
Avoids certain kinds of meat, poultry, or fish.
Semi-Vegetarian
Three Resources for Meal Planning
1. Time and Energy
2. Skills and Equipment
3. Available Food
Four Ways to Meet Budget Goals
1. Prepare simple meals at home more often
2. Choose economical main dishes
3. Look for store advertisements
4. Reduce food waste
Three Personal Influences on Food Choices
1. Daily Routine
2. Values
3. Emotions
Grazing works well for people with...
Busy Schedules
Define BOTH:
1. A person who does not eat meat, poultry, or fish.
2. A person who only eats foods from plant sources.
1. Vegetarian
2. Vegan
THREE considerations for Convenience Foods
1. Cost
2. Nutrition
3. Meal Appeal
4. Additives
5. Packaging
Food availability throughout the year is determined by
Changing Seasons
Five Influences on Food Choices.
1. Resources
2. Family Food Customs
3. Friends
4. The Media
5. Personal Influences
Keeping a ____________________ is the best way to become more aware of your eating habits.
Food Record
A meat substitute made of protein from a type of fungus.
Quorn
If your food expenses seem too high, you will need to create a:
Budget that cuts spending
People who cook from scratch often enjoy
First Five Steps for Decision Making
1. Identify the decision to be made by setting your goals
2. Consider your resources
3. Identify your options
4. Consider each options
5. Choose the best option
Four Daily Meal Patterns
1. Breakfast
2. Midday + Evening Meals
3. Grazing
4. Snacks
Define BOTH:
1. Eats foods from plant sources, plus eggs.
2. Eats foods from plant sources, plus dairy products.
1. Ovo-Vegetarian
2. Lacto-Vegetarian
Meal planning is a skill you need for:
Good nutrition, energy, and independence
THREE challenges of meal planning for one
1. Foods often packaged to serve a group
2. Some packages need to be used quickly after opening
3. Smaller sized packaging costs more per serving
Three Types of Restaurants and Describe EACH
1. Full-Service (Table Service)
2. Self-Serve (Counter/Buffet; Invite to Overeat)
3. Fast-Food (Limited Menu; Large Portions; Quick Service)
Describe the eating patterns of each decade:
1. 1930s
2. 1940s
3. 1950s
4. 1960s (Recent Decades)
1. Food shortages due to Great Depression
2. Relied on convenience foods due to women working
3. New kitchen appliances and technology
4. Eating out and men cooking more
Define BOTH:
1. One who eats fish and shellfish and foods from plant sources.
2. One who tries to choose foods that can be harvested without killing the plant.
1. Pescatarian
2. Fruitarian
1. Flavor (harmonize; different)
2. Color (variety; colorful)
3. Texture (variety)
4. Shape and Size (variety)
5. Temperature (hot/cold separated; outside temps)
Name the SIX Food Assistance Programs and briefly describe the goal of each
1. National School Lunch Program (low-income students)
2. Food Stamp Program (low-income households)
3. School Breakfast Program (children breakfast at school)
4. Child and Adult Care Food Program (day care, adult care centers, homeless shelters)
5. Women, Infants, and Children Program (WIC) (ilow-income pregnant women, breast-feeding women, and children up to five years of age)
6. Elderly Nutrition Program (ENP) (meals for aging citizens)