Begins with planning a menu.
 Select entrée or main dish first, then side
dishes.
 Consider these factors:
- family members’ needs
- your resources
- nutrition
- meal appeal

Appetizer
B. Dessert
C. Entrée
D. Side dish
A.
How many people will be eating at each
meal.
 Will everyone be eating at the same
time.
 What foods do family members
especially like or dislike.
 Any dietary restrictions or other special
food needs

Time
 Preparation skills
 Money
 Supplies and equipment

Keep food
guide pyramid
and dietary
guidelines in
mind.
 Include nutrient
dense foods

Color
 Shape and size
 Texture
 Flavor
 Temperature

COLOR
TEXTURE
FLAVOR
SHAPE
TEMPERATURE

On a hot day in July, Hillary planned the
following meal:
Cucumber Slices and Carrot Sticks
Chicken Salad on Leaf Lettuce
Assorted Crackers
Strawberry Shortcake
Milk
Menu lacks variety in? Color, Flavor, Shape or
Temperature
A.
B.
C.
D.
Celery sticks for cucumber slices.
Hot strawberry cobbler for shortcake.
Pink lemonade for milk.
Tuna salad for chicken salad.
Dustin planned the following menu:
Sliced Cantaloupe
Barbequed Chicken
Sweet Potato Casserole
Honey Glazed Carrots
Cornbread
Orange Sherbet
Iced Tea
A.
B.
C.
D.
Broccoli for carrots
Candied yams for sweet potato
casserole.
Diet cola for iced tea.
Hush puppies for corn bread.
Question:
Carly planned the following dinner menu:
Fresh Fruit Salad
Grilled Chicken
Green Beans
Brown Rice
Crescent Rolls
Which item would balance the meals nutritional
value?
A.
B.
C.
D.
Chocolate pie
Milk
Potatoes
Tossed salad
Which menu would offer the MOST
nutrition?
A. Chicken nuggets, tater tots,
applesauce, and fruit punch.
B. Ham and cheese sandwich, dill pickle
slices, and pineapple yogurt.
C. Pork barbecue, baked beans, coleslaw,
and hushpuppies.
D. Vegetable soup, grilled cheese
sandwich, grapes, and milk.
Made from scratch- time consuming.
 Convenience foods- foods that are
partly prepared or ready-to-eat. Save
time and effort, not money. Also, may
be high in sodium, fat, and sugar.

Cookbooks
 Internet
 Newspaper or magazines

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
Avoid excess fat– choose a main dish that is
broiled, grilled, steamed, or baked instead
of fried.
Consider soup and a dinner salad (broth or
tomato based soups are lower in fat than
creamed types).
Portions are large—share a meal
Order healthy sides
Choose fresh fruits for desserts.
Part 1- Choose a country or culture and
investigate the eating patterns typically
found in it. How are they similar to and
different from eating patterns of a typical
person in the U.S.
Part 2- Look for nutrient dense teen friendly
snack recipes. Find at least 2 different
recipes.
Part 3- Research your favorite fast food
restaurant. Look for healthy alternatives
and list.





Using popular fast-food menus, evaluate
one of the combo meals for its nutritional
balance and meal appeal.
Suggest alternative items from the same
restaurant’s menu to improve the combo
meal.
Explain how each suggestion is an
improvement.
How do you think the changes would affect
the cost of the meal?
Are the changes worth the extra cost, if
any?

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

Take advantage of sales.
Use coupons for regularly purchased
items.
Buy store or generic brands when you
have no real preference.
Plan meals around low-cost main dishes,
Compare prices of different available
forms of food, such as fresh, frozen, and
canned.
Use frequent customer cards.
Join warehouse clubs for lower prices.

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Unit Price- is the price per ounce, pound, or
other unit of measure.
Displayed on labels attached to the front of
the shelf.
Need to know sale price and net contents
to determine unit price.
Simply divide the total price by the number
of ounces or other units.
Items in larger packages often have a
lower unit price.
Robert found the following containers of
juice:
12 oz @ $ .99
32 oz @ $1.99
48 oz @ $2.49
64 oz @ $3.69
Which ounce container of juice is the best
buy?
A. 12 B. 32 C. 48 D. 64

If a 24 ounce jar of applesauce costs
$1.49, what is the unit price per ounce?
A.
$.06
$.09
$.24
$1.49
B.
C.
D.
Making a shopping list- Time Saving Tiporganize according to store layout.
 Eat before shopping.
 Where to shop
- Supermarkets-wide selection
- Farmers markets
- Butcher shops/fish markets- fresh!
- Ethnic stores
- Convenience stores- speedy check out

Flour
 Sugar
 Salt


Basic Label Information
-The name of the food
-The amount of the food, by weight
or by volume.
- The name and address of the
manufacturer, packer, or
distributor.
-Ingredients listed in order by weight
Greg wants to buy a can of pork of beans
with the LEAST amount of pork. After
reading the label on each can, which one
should he select?
Can A ingredients- water, pork, white
beans, and salt.
B. Can B ingredients- white beans, pork,
water, and vinegar.
C. Can C ingredients- white beans, water,
sugar syrup, and pork.
D. Can D ingredients- pork, white beans,
water, salt, and vinegar.
A.

The ingredient label for chicken noodle
soup reads as follows: chicken stock,
enriched egg noodles, cooked chicken
meat, water, salt, and chicken fat.
What is the main ingredient?
A.
Chicken meat
Chicken stock
Egg noodles
Water
B.
C.
D.

Required by law to provide nutrition
information.
Free- Food must contain only a trace
amount (if any) of the specified
nutrient.
 High- To be “high in vitamin C”, one
serving must provide at least 20
percent of the daily value for vitamin
C.
 Reduced or less- Food must contain 25
percent less of the specified nutrient
than a similar food.

US Government has set standards for
food labels labeled Organic.
 Must be grown without the use of
artificial fertilizers or pesticides,
irradiation, or genetic engineering.

“Sell by” date- indicates the last day a
product may be sold. Usually found on
products that are perishable, or spoil
quickly.
 A “use by” date is the last day a product is
considered fresh. Label may say “Best if
used by…”
 Expiration date- indicates the last day a
product should be eaten.


Reuban noticed that homemade bread
molds faster than store bought bread.
What explains this?
A.
Homemade bread contains yeast.
Homemade bread does not require
packaging.
Store bought bread contains
preservatives.
Store bought bread is vacuum packed.
B.
C.
D.

When William shopped on January 15 he
found a package of luncheon meat with
an expiration date of January 14. What
should William do?
Buy it and eat it when he gets home.
B. Buy it if the manager reduces the price
50%.
C. Leave it on the shelf for someone else to
buy.
D. Look further back on the shelf for a
fresher package.
A.

A gallon of milk has a pull date of
October 2. This means that after
October 2 the milk:
A.
Cannot be sold
Is unsafe to use
Was packaged
Will no longer be fresh
B.
C.
D.
Itemizes purchases on receipt
 While groceries are scanned, notice
price and make sure it matches shelf
price.

Fresh fruits and vegetables-In season
 Meat, poultry, fish and eggs
 Grain products
 Dairy products
 Canned and packaged foods
 Frozen foods
