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Lesson3food
food and nutrition study guide
| Question | Answer |
|---|---|
| How does the availability of food affect meal planning? | Some fruits and vegetables are seasonal; a supermarket may not carry the items needed for an unusual recipe. |
| List five factors that affect how appealing a meal is. | Color, shape and size, texture, flavor, and temperature. |
| Suggest two ways for sequencing food preparation. | work around the recipe that takes the longest. |
| What three things do you need to know before planning a weekly menu? | plans of family members and food on hand. |
| Suggest three tips for busy families planning meals. | Start a collection of nutritious recipes that fit your lifestyle, use the microwave oven, make one-dish meals, look for ways to combine convenience foods with fresh foods, cook for the freezer, look for versatile recipes. |
| How can single people buy only the quantities they need? | Buy bulk foods in just the quantity needed, share large food packages with friends, ask meat and produce managers for smaller packages, store foods in single-serving packages, buy small portions of salad ingredients at a supermarket salad bar. |
| What are three foods that can be kept on hand for emergencies? | nonfat dry milk, canned tuna, or frozen pizza. |
| What is the first step in food budgeting? | Keeping a spending record. |
| How can flexibility help save money on food? | It allows you to take advantage of seasonal or sale prices. |
| What is WIC? | Provides supplemental foods, nutrition education, and access to health services to low-income pregnant and nursing women, infants, and children. |
| Compare and contrast supermarkets and specialty stores. | Supermarkets are generally less expensive and carry a wide variety of products. |
| What are four steps in making a grocery list? | Plan the meals to serve, check your menus and recipes for food needed, write those on the shopping list, check for basic items needed and add to the list. |
| Explain the difference between coupons and rebates. | A cents-off coupon is redeemed at the checkout counter; you pay the full price with a rebate coupon then send in the proof of purchase and the coupon for the rebate. |
| Explain net weight. | The weight of the food, not the package. |
| How is the daily value for sodium different than for vitamin C? | The daily value for sodium varies depending on calories needed; vitamin C is not affected by calorie needs. |
| Explain the term "low in fat." | The food can have no more than three grams of fat. |
| Explain what the package date means. | The "sell by" date is the last day a product should be left on the store shelf. It allows time for home storage and use after the date. The "use by" date tells when the quality of a product begins to decline, though it may still be safe to eat. |
| Describe how to buy bulk foods. | Using the scoop or tongs provided, place the food in a plastic bag, tie it, and tag it. Do not taste or touch the food with you hands. |
| Why is it better to use cost per serving when buying meat? | These foods contain bones and other inedible parts. The unit cost includes these parts, but cost per serving does not. |
| What are five ways to tell if food is unsafe? | Dirty, dented, rusty, leaking, damaged. |
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