Nutrition and wellness chapter 10

Minimize hand and body motions Organize workspace and tools Change the food product or the method used to prepare for it

Describe three ways a meal manager can simplify

False

True or False- Al households with similar food needs spend about the same amount of money for food.

To provide good nutrition for everyone eating the meal To use planned spending To prepare satisfying meals To control the use of time and energy

What are the four main goals in planning meals?

The first step in planning a menu is usually to choose the main dish of the main course

What is usually the first step in planning a menu?

Breakfast generally supplies one fourth (1/4) of the day's total needs, lunch and dinner each supply one third (1/3), snacks supply remaining needs

What portion of a day's total nutrient intake do breakfast, lunch, dinner and snacks generally supply?

a.) Dried milk costs less than fluid fresh milk b.) During off seasons, canned fruits and vegetables cost less than fresh c.) Store brands cost less than national brands d.) Pre- sweetened cereals cost less than unsweetened cereals. THE ANSWER IS D

Which of the following statements about food costs is not true??

menu

a list of foods to be served at a meal

Course

a part of a meal made up of all foods served a one time

budget

a plan for managing income and expenses

taste buds

are flavor sensors covering the surface of the tounge

Convenience foods

are foods that have had some amount of service added to them

semiprepared food

convenience food that still needs to have some service performed

finished foods

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

income

money received

conservation

refers to the planned use of a resource to avoid waste

fixed expenses

regularly recurring cost in a set amount

flexible expenses

regularly recurring cost that vary in amount

Meal manager

someone who uses resources reach goals related to pre[paring and seeing food.

prepreation

something done to get ready

work simplification

the performance of tasks in the simplest way possible to conserve time and energy

people, money, time, energy, knowledge, skills, technology, food, equipment

Name 6 resources a meal manager can use to reach goals related to preparing and serving food

Income Meal manager's ability to choose foods that are within the food budget, Meal manager's shopping skills and knowledge of the marketplace, Amount of time the meal manager has to plan and prepare meals, food preferences of household members, personal values

List four factors the help determine the amount of money you could spend for food each week.

Flavor Color Texture Shape Size Temperature

List the six elements that affect the sensory appeal of a meal.