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.

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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_______.