food and nutrition study guide
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| 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.
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| List five factors that affect how appealing a meal is. | Color, shape and size, texture, flavor, and temperature.
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| Suggest two ways for sequencing food preparation. | work around the recipe that takes the longest.
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| What three things do you need to know before planning a weekly menu? | plans of family members and food on hand.
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| 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.
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| 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.
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| What are three foods that can be kept on hand for emergencies? | nonfat dry milk, canned tuna, or frozen pizza.
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| What is the first step in food budgeting? | Keeping a spending record.
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| How can flexibility help save money on food? | It allows you to take advantage of seasonal or sale prices.
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| What is WIC? | Provides supplemental foods, nutrition education, and access to health services to low-income pregnant and nursing women, infants, and children.
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| Compare and contrast supermarkets and specialty stores. | Supermarkets are generally less expensive and carry a wide variety of products.
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| 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.
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| 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.
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| Explain net weight. | The weight of the food, not the package.
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| 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.
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| Explain the term "low in fat." | The food can have no more than three grams of fat.
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| 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.
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| 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.
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| 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.
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| What are five ways to tell if food is unsafe? | Dirty, dented, rusty, leaking, damaged.
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