Post on 17-Jan-2016
INDIVIDUAL DEVELOPMENTMid-Year Examination Study Guide
Study the equipment worksheets. Know all measuring abbreviations.• Planning Meals and Snacks• Define the following terms:• • __eating patterns____—daily routines for eating.• • __entree____________—main dish.• • __convenience foods__—foods that are partly prepared
or ready to serve.• ________vegan______—a type of vegetarian eating plan
in which only foods from plant sources are eaten.
• ___food allergy_____—condition in which the body’s immune system reacts to a particular food substance as though it were a foreign invader.
• • ___food intolerance___—condition in which a person has
trouble digesting a food or food component.• • ___lactose intolerance__—an inability to digest lactose ,
the form of sugar that is found in milk.
Answer the following questions.• Why is it a good idea to follow a regular eating pattern?• • Your eating pattern affects your ___energy level______
and overall __health_________ and ___fitness_____________.
• • Why is the first meal of the day particularly important?• • Your body has gone form __10-15_______hours without
food, so you need to eat to ____replenish______ the body’s supply of nutrients.
•
What qualities do healthful snacks have?
• • They are low in_fat__, low in_sugar______, and
___nutrient dense____________.• • Give examples of healthful snacks.• • __Celery sticks____________with low-fat cream cheese
and raisins.• ___Whole wheat___________bread with peanut butter.• Carrot sticks and other _raw vegetables_______.• Slice of pizza with __vegetable________ toppings.• Any piece of____fruit______.
• __Plain_______ popcorn.• Dry-roasted, salted_nuts_________.• What does entrée mean? __Main dish____________.• • What four factors do you need to consider when planning a
meal?• • Family members’___needs___. • Your __resources_____. • ___Nutrition_________. • __Meal appeal____________.•
Explain how time and preparation skills influence meal planning.• Time: If you don’t have much time plan __simple_____
meals that involve _few_____ preparation steps and short cooking times.
• • Preparations skills: If you’re a beginning cook, plan meals
that are _easy_____to prepare using _basic_____cooking skills. As you gain experience, you can begin to prepare more complicated dishes.
Name five qualities of food that you can vary to make an appealing meal.• • _Color_______. ___shape____ and _size____.
__Texture______. _Flavor______. ___Temperature______.
• • What are two advantages and two disadvantages of using
convenience foods in your meal plans?• • Advantages: Saves _time____ and saves __effort________• Disadvantages: __Costs more___________than meals
made from scratch. Often high in__sodium_______. May be high in _fat___ and ___sugar_________.
•
• Name three factors to consider when you choose a recipe.
• • Any Three: __Time________available. • Preparation __skills_________. • Food ___budget_________. • Supplies or _equipment_____________ you have or can
obtain. • ___Nutrition______________.•
List suggestions for making healthful food choices in a restaurant.• • Choose a main dish that is___broiled____, __grilled______,
___steamed________, or baked instead of fried.• Ask for dishes to be prepared
without___fat______________.• Eat __soup_______and __salad_____________ instead of
an entrée. • ___Share_______________ large dishes with a friend or
take some of the meal home.• Order _____healthful side_________dishes instead of fries.• Choose ____fresh fruit__________ for dessert.
What is a vegan eating plan? • • Eating only foods from __plant sources______.• How can it supply complete protein?• • By eating a variety of __grain_____ products, legumes,
____vegetables______, and _nuts_____ each day.
What is the difference between a food allergy and a food intolerance?• • Food allergy: Body’s immune system reacts to a food as
though it were a__foreign invader___.• Food intolerance: Person has difficulty
__digesting_____a particular food or food component.
• What dietary adjustments does a person with lactose intolerance need to make; why?
• Need to _limit___ the amount of __• milk_____ in the diet or use __lactose-free____ milk
products because person might experience__gas_____, bloating, _abdominal pain_________, or diarrhea from drinking milk with lactose.
•
Describe the process of introducing solid foods to an infant.• • Begin with __semi-solid_______ foods such as cereals.
Then begin __introducing___ solid foods—__one______ at a time to check for food allergies—in this order: strained, pureed vegetables; fruits; cooked and pureed meats; and finger foods.
Identify the usual categories of a vegetarian diet.
• • Eating only foods from ___plant_____ source
(__vegan______)—grain products, legumes (dry beans and peas), vegetables, fruits, nuts, and seeds.
• Eating foods from __plant______ sources plus ___dairy_____ products.
• Eating foods from plant sources plus__eggs___________.
• Eating foods from plant sources plus ____mild_________products and___eggs____________.
• Eating vegetarian foods most of the time but ___occasionally__________ eating meat, poultry, or fish.
What medical conditions may require special diets?• • ___Heart disease_______ and ___diabetes__________
are two of the most common conditions.
Shopping for Food
• Define:• ___unit price________—price per ounce, pound, or other
unit of__measure_______________.• • __staple___________—__basic______ food items you
__use______regularly, such as flour, sugar, rice, and pasta.
• • _Daily Value_______—a reference
__amount________for each nutrient established by the US government; designed to help you judge whether a food is high or low in a specific _nutrient_____.
• “___sell by______” date—the last day a product may be___sold____; usually found on products that are ___perishable______.
• • __perishable______—___spoil_____ quickly. Includes
products such as dairy products and meats.• • “___use by_____” date—the __last_____ day a product is
considered __top quality____________. It may still be safe to eat after the date but the taste and nutritional quality may have___suffered____.
•
• __expiration date_____—the last day a product should be __eaten________. After this date, the product may not be __safe____ and should be discarded.
• _pasturized________—treated by a process that __kills______ harmful bacteria.
Answer the following questions:• • How are food prices affected by supply and demand?• • The price of a particular food goes ___down___________when
that food is in __plentiful________supply; the goes _up____when the food in ___short___ supply.
• • What factors influence the amount a family might spend on food
each week?• • Family__income_____ __size_______of family _age____of
family members _availabe_____time food __preparation skills_____
•
• Give four examples of strategies that can help people reduce their grocery bills.
• • Take advantage of__sales_____. Use
__coupons_________________ for items you buy regularly. Buy store __brands_______ or generic items when you have no preference. Plan meals around low-_cost main_______ dishes. __Compare_______ prices of different forms of the same food and choose the most economical. Use frequent ___customer______cards that result in discounts.
•
What does unit price mean? How can it help you save money?• • The _price______per ounce, pound, or other unit of
measure. It helps save money by making it easier to __compare____the costs of different brands in different-sized packages.
• • Why should you check your supplies of staples when
preparing a shopping list?• • Because staples are used in many different __dishes____,
it is good to have them on hand. If you don’t check, you might be __without____something you need for a meal you planned.
How can you organize a shopping list to save time?• • Group ____similar____________________ types of foods
together.• • What are the pros and cons of convenience stores?• • Pros: _Open____at all time; may be at a
___close________ location. • Cons: Prices typically ___higher____ than those in other
stores, selection is __limited_________.•
What should you consider when planning what time of day to shop? Why?• • Go after you’ve _eaten___so you aren’t tempted to buy
items that look good.• • What is a Daily Value and what is its purpose?• • A __reference___amount of a nutrient that people need.
Daily values make it easier to determine whether a food is ___high______or __low___ in a specific nutrient.
Briefly describe five types of information found on a Nutrition Facts panel.• • Serving Information: Size of _food______of the food;
___number____of servings in the container.• Calorie Information: _Number_______of calories in each serving;
number of calories that come from _fat______.• Nutrient amounts: Amount of each __listed_______nutrient in a
serving.• Percent Daily Value: Percentage of the ___Daily Value____for a
nutrient that the food provides.• Daily Values explanation: The __total____ amount of certain
nutrients that should be eaten by people with two different _levels_____of diet, which is what the Percent Daily Value relates to.
• Conversion guide: Number of __calories_____in each gram of fat, protein, and carbohydrate.
• What is the difference between a “sell by” date and a “use by” date on a food package?
• • “Sell by”: The last date a product can
be__sold________________.• “Use by”: The last day a product us
considered_____fresh____________________.• • Why should you buy fruits and vegetables in season
whenever possible?• • They are __higher_________ in quality and __lower____ in
price.
How can you judge the quality of fresh fish?
• • It should have a ___mild____smell, and the flesh should
be _firm___ when pressed.• • If a package of pork is labeled “Loin Chop,” what two
assumptions can you make? Why?• • The meat should be relatively ___tender___ and
relatively___lean___, both of which are characteristics of loin meat.
• What guidelines should you follow when selecting frozen foods?
• • ___Avoid________ packages that are soft or soggy,
stained, covered with __ice______, or irregularly __shaped_______.