NZ Food Guildlines
Healthy Food Plate
Meal Kit Design
Design Terminology
Attributes and Specifications
100

Which Drink is the best choice for hydration?

Water

100

What fraction of the healthy food plate should be filled with Fruit and Vegetables?

1/2 

100

How many teenagers must the meal kit serve 

2

100

What is a stakeholder?

A person interested in or affected by the product

100

Give one example of a food attribute 

Crunchy, Spicy, Creamy. Colourful

200

Which food group should you be having the most of throughout the day?

Fruits and Vegetables

200

What fraction of the healthy food plate should be Protein?


1/4

200

What is the maximum cooking time allocated for your prep and cooking of the meal kit dinner?

50 minutes

200

What are attributes?

The qualities or Characteristics of a product

200

Give one example of a specification 

Must contain 2 servings of vegetables 

300

What are the "big 3 Inhibitors" that we need to keep low in our diet?

Fat, Sugar, And Salt

300

Why are whole grain recommended over refined grains?

They contain more Nutrients and Fibre 

300

What type of ingredients should meal kits mainly use?

Whole, Fresh, Healthy ingredients

300

What is a Specification?

A precise, Measurable requirement

300

How can an attribute be turned into a specification?

By making it precise and measurable 

400

What health issue is linked to consuming to much salt?

High Blood Pressure

400

What is the purpose of protein in a healthy meal?

To grow and repair the body 

400

Why is variety important when creating meal concepts?

It improves nutrition and appeal

400

What are the requirments in a project brief?

The nessecary goals that must be achieved 

400

Why are specifications important in food design?

They ensure the product meets requirments 

500

What are the four core food groups in the NZ Food Guildlines?

Vegetables and Fruit, Whole Grains, Dairy and Proteins.

500

Name one example of a meal that correctly follows the Healthy Plate Model and explain your reasoning?

I deem this as a correct answer 

500

What are five key requirments of the meal kit brief?

Efficiency, Freshness, Portioning, Balance, and Appeal

500

What is the difference between an attibute and a specification?

An attribute describes quality, while specification is measurable

500

Turn the attribute "healthy" into a measurable specification

Example: Must contain at least 3 fresh vegetables and be completed in under 50 minutes