FOODS AND NUTRITION - CHAPTER 10

Why is dinner important?

- Heavier than lunch; typically shared with family members - serving new dishes and adding variations to old dishes adds variety to meals

Are convenience foods typically more or less expensive than buying individual ingredients and making the foods by yourself?

- More expensive because more work has been done to them

Why is lunch important?

- Use of leftovers - In cold weather, hot foods are popular for this meal, while in hotter weather, cold foods are popular.

What factors affect food needs?

- activity, sex, size, and age of person affect food needs - different nutrient needs required for different intakes [example: athlete needs more nutrients than non-athletes] - health problems [allergies, intolerances] also influence

Why are snacks important?

- can satisfy nutritional needs, as well as hunger

What has to do with preparing satisfying meals?

- food preferences: some things are more popular than others --> soups, salads, vegetables are least appealing, while meats, breads, and desserts are more popular - color: variety of colors makes eating more enjoyable - size and shape: avoid serving several foods of small pieces - flavor - texture: way the food feels in the mouth; want a variety of textures - temperatures

Why is breakfast important?

- prevents a midmorning slump - rich in complex carbohydrates - whole grains, fruits, and a small amount of fat are important parts of this meal - 5-7 ounce equivalents are needed

How can food expenses be reduced?

- proteins cost the most - fruits and vegetables cost the next most - shop what is in-season

What factors affect food purchases?

- same nutrients can be acquired at very different costs, according to income, ability to choose foods within budget, shopping skills / knowledge of market, amount of available time to prepare, food preferences, and personal values

What goals should the meal manager achieve?

1. Provide good nutrition to meet the needs of each person eating the meal. 2. Use planned spending to make meals fit into a food budget. 3. Prepare satisfying meals that look and taste appealing. 4. Control the use of time and energy involved in food preparation.

Advantages vs. disadvantages to convenience foods

Advantages: - Time and energy are saved because the meal manager does not have to measure, mix, peel, or slice - The inexperienced cook can prepare meals confidently. - The meal manager who does not like to cook can prepare nutritious meals without spending hours in the kitchen. Disadvantages: - Many mass-produced foods do not taste as good as home-prepared foods. - Frequent use of convenience is expensive. - Many convenience foods are high in fat and sodium.

*Preparation*

any step done in advance to save time when getting a meal ready

*Finished foods*

convenience foods that are ready for eating either immediately or after simply heating or thawing

*Semiprepared foods*

convenience foods that still need to have some service performed to finish cooking - cake mixes, Kraft macaroni and cheese

*taste buds*

flavor sensors covering the surface of the tongue

*Convenience foods*

foods that have had some amount of service added to them - example: frozen lasagna

*menu*

list of the foods to be served at a meal - typically revolve around one type of food

*income*

money received - typically on a monthly basis

*meal pattern*

outline of basic foods normally served at a meal; can be based on MyPlate

*course*

part of a meal made up of all the foods at one time

*Work simplification*

performance of tasks in the simplest way possible to conserve time and energy - help save time in preparation process

*budget*

plan for managing income and expenses

*Conservation*

planned use of resources to avoid waste

*fixed expense*

regularly occurring cost in a set amount - rent / mortgage, car payments, insurance premiums, installment loan payments, savings

*flexible expenses*

regularly recurring costs that vary in amount - food, clothing, utility, transformation, and entertainment

*meal manager*

someone who uses resources to reach goals related to serving and preparing foods - resources include people, money, time, energy, knowledge, skills, and technology