Chapters 14-16 Review

Food Choices

100

Two Choices for Dining Out.

1. Restaurants

2. Takeout Meals

200

Three Personal Influences on Food Choices

1. Daily Routine

2. Values

3. Emotions

300

Five Influences on Food Choices.

1. Resources

2. Family Food Customs

3. Friends

4. The Media

5. Personal Influences

400

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

500

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)

Eating Patterns

100

The largest meal of the day, traditionally called.

Dinner

200

Grazing works well for people with...

Busy Schedules

300

Keeping a ____________________ is the best way to become more aware of your eating habits.

Food Record

400

Four Daily Meal Patterns

1. Breakfast

2. Midday + Evening Meals

3. Grazing

4. Snacks

500

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

C15 Vocabulary

100

Avoids certain kinds of meat, poultry, or fish.

Semi-Vegetarian

200

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

300

A meat substitute made of protein from a type of fungus.

Quorn

400

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

500

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

Meal Planning 1

100

Three Resources for Meal Planning

1. Time and Energy

2. Skills and Equipment

3. Available Food

200

THREE considerations for Convenience Foods

1. Cost

2. Nutrition

3. Meal Appeal

4. Additives

5. Packaging

300

If your food expenses seem too high, you will need to create a:

Budget that cuts spending

400

Meal planning is a skill you need for:

Good nutrition, energy, and independence

500

Name the FIVE factors when planning for appeal and describe each with an example

1. Flavor (harmonize; different)

2. Color (variety; colorful)

3. Texture (variety)

4. Shape and Size (variety)

5. Temperature (hot/cold separated; outside temps)

Meal Planning 2

100

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

200

Food availability throughout the year is determined by

Changing Seasons

300

People who cook from scratch often enjoy

Maintaining an herb or vegetable garden

400

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

500

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)