Download Unit B - North Buncombe High

Unit B
Vocabulary
1
Vocabulary
3.01 – Understand the Principles of Basic Table Setting and Meal Service
1.
Buffet – Serving style in which people help themselves to food prepared and set out on
a table.
2.
Cover – Arrangement of a table place setting.
3.
Crystal – Glassware made with lead, giving it clarity and sparkle.
4.
Family (American) Service – Serving style that involves passing food around table in
serving dishes.
5.
Flatware – Knives, forks, and spoons plus larger utensils, such as gravy ladles and cake
servers.
6.
Formal Service – Most elaborate food service style. Requires hired help, often used for
banquets.
7.
Holloware – Serving containers made of silver, silver plate, or stainless steel.
8.
Hors d’oeuvers – Small morsels of hot or cold food featured at formal receptions and
usually eaten in one or two bites.
9.
Lead Glass – Material made from combining lead with silica (in the form of sand) and
other materials used in the production of glassware; finest and most expensive type of
glass.
10. Lime Glass – Material used in the production of glassware, which is made by
combining the mineral lime with silica (in for the form of sand) and soda or potash;
least costly type of glass.
11.
Modified English Service – Formal way of serving meal at table; plates are placed in
front of host, who puts food on plates and passes them.
12. Place Setting – Tableware for one person, including plate, glass, and typically knife,
fork, and spoon.
13. Plate Service – Serving food by plating food in the kitchen and carrying plates to the
table.
14. Reception – Social gathering usually held to honor person or celebrate event.
15.
Russian (continental) Service - Style of meal service that requires the help of servants.
No food is placed on the table; servants do all of the serving and clearing.
16. Service plate – Large, beautifully decorated plate used only for appetizer in formal
service.
17.
Stemware – Glassware with three distinct parts: a bowl, a stem, and a base.
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18. Tableware – Any item for serving and eating food.
19. Table Linens – Table coverings and napkins.
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Vocabulary
3.02 Understand the principles of table manners.
1.
a la carte - Items listed and priced individually on restaurant menu.
2.
Gratuity – Extra money, or tip, given to restaurant server for good service.
3.
Manners – Social behaviors.
4.
Reservation – Arrangement made ahead for table at a restaurant.
5.
RSVP – Letters often included on an invitation that stand for the French, “Repondez
s’il vous plait,” which means please respond.
6.
Table Etiquette – Courtesy shown by good manners when eating.
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Vocabulary
4.01 – Understand the six nutrient groups in food
1.
Complete Proteins - A protein that has all essential amino acids
2.
HDL - Good cholesterol (High-density lipoprotein)
3.
Hydrogenation - Chemical process that turns vegetable oil into solids
4.
Incomplete proteins - When a plant protein lacks one or more essential amino acids
5.
LDL - Bad cholesterol (Low-density lipoprotein)
6.
Omega-3 fatty acids - Fatty acid found in fish oil, lowers the risk of heart disease
7.
Saturated Fatty Acids - Fatty acid that holds all the hydrogen that it can chemically
hold
8.
Triglycerides - Types of lipids known as fats
9.
Anemia - A blood disorder caused by a lack of iron and red blood
10. Calorie - A unit used to measure the energy value of foods
11.
Glucose - A name given to blood sugar which has carbohydrates
12. Malnutrition - Not getting the needed nutrients or an adequate diet
13. Complex carbohydrates - Starches, such as rice, bread, cereals, pasta, corn or dry
beans
14. Dietary fiber - Plant material that is eaten, but can not be digested by human enzyme
15.
Simple carbohydrates - High sugar content ingredients, such as, sucrose, honey,
molasses, and candy
16. Starches - Complex carbohydrates stored in plants
17.
Sugars - Sucrose is an example for this simple carbohydrate
18. Antioxidants - Helps prevent heart disease. Blueberries are a good example
19. Fat-soluble vitamins - Vitamins that are absorbed and stored in the fatty tissue of the
body
20. Hypertension - Another name for high blood pressure, and linked with excessive salt
21. Major minerals - Calcium, magnesium and potassium
22. Osteoporosis - A calcium deficiency disease that causes weak bones
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23. Water-soluble vitamins - These vitamins dissolve easily in water and are carried out through the
urine
24. Dehydrated - Lack of water in the body
25. Nutrient - A life-sustaining chemical compound in foods/beverages
26. Dietary supplement - Vitamins and minerals taken in addition to your daily food
intake
27. Cholesterol - Fat-like substance in all body cells. Found also in liver and egg yolks
28. Protein - Needed for growth and repair of hair, nails, skin and muscles
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Vocabulary
4.02 – Understand nutritional needs through the life cycle,
special nutritional needs, and types of eating plans.
1.
Aerobic activity - A physical activity that speeds a person’s heart rate and breathing
2.
Aerobic exercise - A vigorous activity that causes the heart rate to increase for at least
20 minutes
3.
Anaerobic exercise - Running a 100-meter dash or lifting weights are examples of a
short-intense burst of burning energy
4.
Anorexia nervosa - An eating disorder where the person starves themselves
5.
Basal metabolism - Just enough energy our body needs to stay alive and carry on vital
processes
6.
Behavior modification - Making gradual changes to your eating habits and activities in
order to loose out
7.
Binge eating disorder - An eating disorder where there is large repeated episodes of
uncontrolled eating amounts of food
8.
Body composition - Proportions of bone, muscle, fat and tissue that make up body
weight
9.
Body mass index (BMI) - A calculation of a person’s weight and height to determine
overweight or obesity
10. Bulimia nervosa - Repeated binges followed by inappropriate behaviors to prevent
weight gain
11.
Calorie - The unit used to measure the amount of energy value in foods
12. Chronic diabetes - Severe condition in which the body cant control blood sugar levels
13. Colostrum - A thick yellowish fluids which has antibodies in breast milk and it will
protect the body from infection
14. Dehydration - Abnormal loss of body fluids
15.
Eating disorder - Abnormal eating behavior that harms one physical or mentally
16. Fad diet - A diet that is popular for a short period of time
17.
Fetus - Unborn baby
18. Fitness - The body’s ability to meet physical demands
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19. Food allergy - A reaction to the body’s immune system when exposed to protein in
foods
20. Food intolerance - A negative physical reaction to food that does not involve the body’s
immune system
21. Healthy weight - A body mass index of 18.5 to 24.9 in an adult
22. Lactation - Producing breast milk (breast-feeding)
23. Life span - Stages of human growth from birth through maturity
24. Nutrient-dense foods - Foods that have more vitamins and minerals compared to the
number of calories it supplies
25. Obesity - A condition in which there is excessive fat in the body and the BMI is 30 or
more
26. Obstetrician - Doctors who specialize in the care of pregnant women and child birth
27. Overweight - A condition where a person is 10 % or above normal weight or BMI is 25
thru 29.9
28. Pediatrician - Baby doctors
29. Peer pressure - Influence of people in the same age group
30. Processed food - Foods that have been canned, frozen, dried, cooked, or fortified
31. Recommended Dietary Allowance (RDA) - Amount of a nutrient needed by 98 % of the
people in given age and gender groups
32. Stress - Physical or mental tension causes by a reaction to a situation
33. Underweight - A condition of being 10 % under your normal weight or a BMI of less
than 18.5
34. USDA Food Guide - A recommended number of daily savings for each food groups
35. Waist-to-hip ratio - It’s calculated by dividing a person’s waist measurement by their
help measurement
36. Weight management - Using healthy food choices and exercise to maintain a healthy
weight
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Vocabulary
5.01 – Understand Influence on Food Choices
1.
Cultural influences - The customs and beliefs of a racial, religious or social group.
2.
Economic influences - Food choices based on supply and demand, price and
availability.
3.
Environmental influences - Factors such as air, water, soil, mineral, plant and animal
resources
4.
External influences - Influences that come from outside of the individual or family.
5.
Individual influences - Influences that are made by the individual such as
physiological, psychological and situational or social.
6.
Media influences - Influences such as television, print and the internet.
7.
Physiological influences - Influences such as gender/age , wellness and activity levels
8.
Psychological influences - Influences such as appetite emotions and thoughts
9.
stress personal likes and dislikes.
10. Situational factors (social factors) - Influences such as stages of life, family schedules
financial resources, knowledge, skills and peer group
11.
Technological influences - The developments improving any methods for doing tasks.
12. Wellness - The state of being in overall good health.
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Vocabulary
5.02 – Understand guidelines for healthful food choices
1.
Daily Value – Current recommendations for a nutrient based on 2,000-calorie diet,
expressed as percentage, set by federal government.
2.
Dietary Guidelines for Americans – General USDA recommendations on food and
fitness.
3.
MyPyramid – USDA food grouping system that guides nutrition and health.
4.
Nutrition Facts Panel – Panel on food labels; has easy-to-read data about food’s
nutritional value.
5.
Diet – The total balance of foods that you eat over a period of time.
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Vocabulary
6.01 – Understand strategies of selecting and storing food
1.
Category - A group of items that share similar characteristics.
2.
Convenience store - Open for customer convenience, usually 24 hrs. a day. Prices are
typically higher than regular grocery stores.
3.
Dry storage - Food items stored in a cabinet and do not require refrigeration or
freezing.
4.
Electronic ordering - A process that allows ordering groceries over the internet,
someone shops for you, and you go and pick them up.
5.
Expiration date - The last date that a food product, should be used before it is
considered spoiled or has lost quality and nutritional value, usually specified on the
label or package.
6.
Farmer’s market - A place to shop for groceries that is usually local and has fresh fruits
and vegetables available for sale. Fresh cheeses and meats may also be available.
7.
Fixed expense - A component of a budget that stays the same each time payment is
due.
8.
Flexible expense - A component of a budget that can change based on want or usage.
9.
Food cooperative - A group of people that combine time, money and effort to buy
foods together to save money and increase the freshness of products at the same time.
Local produce is typically the main food component.
10. Food preference - Foods that an individual may particularly like.
11.
Food spending plan - A method that helps a person to keep track of the money
available and spent on foods.
12. Frozen foods - Foods that are purchased in the freezer section of the grocery store and
are to be stored in the freezer after getting home.
13. Guideline - A rule to follow that meets or exceeds the needs for a specific topic.
14. Health food store - A specialty store where foods considered beneficial for a particular
area of health. Prices tend to be higher.
15.
Household budget - The monetary plan that helps a family or individual meets its
goals.
16. Income - Money received in payment for work, as a gift, or won.
17.
Meal manager - Someone who uses resources to reach goals related to preparing and
serving food. Resources include time, income, and availability.
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18. Non-peak hours - Hours available in a store that tends to be less busy; ideal for saving
time when shopping.
19. Nutrition label - Attached to a food that has a listing of nutrients available in the food
and is used to plan for health and nutrition. Nutrient values are based on an average
person’s needs.
20. Promptly - Immediately. Without hesitation or time lapse.
21. Refrigerated storage - A storage area for foods kept at 33-41 degrees for food safety.
22. Sell-by date - The last date by which a food product should be sold before removed
from grocery shelves.
23. Strategy - An organized set of guidelines
24. Supermarket/supercenter - Larger stores where groceries, cleaning supplies, and
personal needs items may be purchased.
25. UPC code - A bar code on the packaging that gives price information as well
manufacturer information.
26. Use by date - The date found on food packaging that indicates when a food should be
used by for highest quality and nutrition. Food safety should be considered for highly
perishable foods such as lunch meats and ground meats.
27. Value system - A set of rules by which people determine what is the most important to
them.
28. Warehouse shopping - Large stores where groceries and other items may be
purchased, typically in bulk.
29. Wilted - Produce that has lost its crispness and is limp.
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Vocabulary
6.02 – Understand strategies in meal planning
1.
Breakfast - A meal traditionally eaten in the morning to “break” the “fast” after a long
period of time with out food. Non traditionally eaten any time of the day.
2.
Color - A characteristic of food to consider when meal planning. Can make a meal
more appetizing.
3.
Dinner - A meal traditionally eaten in the evening. In the South, lunch may also be
called dinner; while “dinner” is called supper.
4.
Finished/convenience food dishes - Foods already prepared and used as part of a
meal. Some convenience foods have all the ingredients included to prepare a dish but
must be made at home.
5.
Flavor - A characteristic of foods that should be pleasing to the taste and a
consideration used when planning meals.
6.
Lunch - A meal traditionally served in the middle of the day and non-traditionally at
other times of the day.
7.
Meal pattern - A time a meal is typically served based on personal or family needs.
8.
Menu - A list of foods, usually in order of being served, served at a meal.
9.
Menu planning - Time taken to decide on number of meals necessary for a period of
time, usually a week at a time, and how and when the foods needed will be purchased.
Amount of time needed for food preparation is also considered.
10. Scratch cooking dishes - Dishes that use no pre-prepared or prepackaged convenience
foods. Considered “home-cooked.”
11.
Semi-homemade cooking/Speed scratch dishes - Dishes that may use some preprepared foods or convenience foods as part of the ingredients to speed up the meal
preparation process.
12. Shape - A characteristic of foods considered when planning meals. A variety of shapes
in a meal is more appetizing.
13. Snacks - Foods eaten between meals as a way to minimize hunger or keep up energy
levels.
14. Temperature - A characteristic of foods considered when planning meals. A variety of
temperatures in a meal is more appetizing.
15.
Texture - A characteristic of foods considered when planning meals. A variety of
textures in a meal make it more appealing and interesting.
16. Time saving strategy - Methods used for food preparation that makes preparation time
shorter.
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17.
Traditional vs. Nontraditional mealtimes - Traditional times-breakfast in the a.m.,
lunch around noon, dinner (supper) in the early evening. Non-traditional mealtimes
may revolve around work schedules, social schedules or school schedules.
18. Variety - Using several foods in the food guidance system to create a meal to add
appeal and meet nutritional goals.
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Vocabulary
6.03 – Apply methods to prepare healthy meals and snacks.
1.
Blends - Mixtures of herbs and spices used to season foods.
2.
Herbs - Seasonings used to flavor recipes that are from the leaves of plants. May be
fresh or dried, whole, crushed or ground.
3.
Season - To add flavor to a dish by the addition of herbs, spices or a blend. Also a term
meaning to condition a piece of cookware such as oiling cast iron skillets.
4.
Spice - A seasoning used to add a distinctive flavor to foods. May be used in
combination with herbs or other spices.
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Unit B
Notes
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3.01 NOTES

A properly set table provides each diner with the tableware needed for the meal being
served.

Tableware or Table Appointments
o Table appointments are all the items needed at the table to serve and eat a meal.
The classifications of tableware are:
 Dinnerware
 Flatware
 Beverageware
 Holloware
o Caring for tableware
o Table linens
 Choosing
 Placement
o Centerpieces
 Choosing
 Placement

Place Setting or Cover
o Definitions
o Guidelines for basic cover/place setting
 Dinnerware and placement
 Flatware and placement
 Beverageware and placement
 Holloware and placement
o Types of tableware/table appointments for basic cover / place settings include:
 One-course meals
 Multiple course meals

Meal Service and Cover or Table Settings are dependent on the:
o formality/informality of the meal
o menu
o order in which food is served, and
o availability of help.
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
The four most commonly used STYLES of meal service are:
o Family-style
 When used
 Where used
 Other characteristics that describe family-style
 Linens and centerpieces

Comparison with other types of meal service
o Buffet
 When used
 Where used
 Other characteristics that describe buffet
 Linens and centerpieces
 Comparison with other types of meal service
o Plate
 When used
 Where used
 Other characteristics that describe plate
 Linens and centerpieces
 Comparison with other types of meal service
o Russian/Continental
 When used
 Where used
o Other characteristics that describe Russian/Continental
 Linens and centerpieces
 Comparison with other types of meal service
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3.02 NOTES
Manners refer to social behavior. Table etiquette refers to a set of rules to be followed
when eating
 Reasons for good manners
o Feeling comfortable
o Knowing what to do
o Showing respect for others

Categories of etiquette guidelines at home and when dining out
o Preparing for the meal
 Cleaning up/remove headgear
 Being seated
 Starting serving/eating
o During the meal
 Serving and passing food /course
 Sizing/Portions
 Discarding large pieces of food
 Using finger foods
 Rejecting food
 Removing foreign objects
 Using of tableware
 Dropping tableware
 Placing of hands, elbows
 Pleasing conversation
o End of the meal
 Placing tableware / linens-napkin at the end of a meal/
Course
 Removing food / and tableware
 Leaving the table
 Assisting with cleanup
o Dining out
 Being seated
 Ordering
 Dining in public
 Paying the bill and tips

Informal vs. formal etiquette
o When to use informal vs. formal
o Other guidelines to consider

Culture and tradition also influence table manners. What is acceptable in one culture
may not be acceptable in other cultures.
o Table manners in Western cultures
 How to serve
 Utensils
 Other
o Table manners in Eastern cultures
 How to serve
 Utensils
 Other
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4.01 NOTES

Nutrients are provided by food and are essential for life. Nutrients impact our health
and are released when food is digested.
o There are six key classifications of nutrients that are needed for the body to
function properly.
 WATER makes up about 55% to 75% of a human body.
 Functions
o Aids in digestion, cell growth and maintenance.
o Lubricates joints and cells
o Regulates body temperature
 Use by the body
o Storage in the body
o Effect on the body
 Sources/Types
o Liquids
o Foods
 CARBOHYDRATES are the body’s main source of energy.
 Functions
o Supplies more energy than any other nutrient
o Provides fiber that aids in regularity
o Helps digest fats
 Use by the body
o Storage in the body
o Effect on the body
 Sources/Types
o Sugars
o Starches
o Fiber
 LIPIDS (FATS) are either solid or liquid and will not dissolve in
water.
 Functions
o Supply energy
o Carry fat-soluble vitamins
o Insulates the body
o Protects organs
o Provide essential fatty acids
o Tenderizes
●
Use by the body
o Storage in the body
o Effect on the body
 Sources
o Dairy products, meats, lard, coconut, and palm oils
o Fish, nuts, and oils (vegetable, canola, and olive)
 Types
o Saturated (LDL-bad)
o Unsaturated (HDL-good)
o Monounsaturated fatty acid
o Polyunsaturated fatty acid
o Triglycerides
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


o Cholesterol
PROTEINS are made from chemical building blocks called
amino acids.
 Functions
o Builds and repairs muscles and cell tissues
o Helps the body make important substances
o Regulates body processes
o Supplies some energy
●
Use by the body
o Storage in the body
o Effect on the body
 Sources
o Dairy products, fish, meat, eggs, and poultry
o Beans, grains, and nuts
 Types
o Complete Proteins
o Incomplete Proteins
VITAMINS help regulate many vital processes and are divided
into two main groups.
 Functions
o Fat-Soluble
 Vitamins A, D, E, and K
 Stored in fatty tissues in the body
 Effect on the body
o Water-Soluble
 B-Complex Group and Vitamin C
 Are not stored in the body, they dissolve in water and pass
thru the urine.
 Effect on the body
 Sources: Fruits, vegetables, meats, eggs, whole grains, dairy
MINERALS are inorganic substances that become part of the
bones, tissues, and body fluids.
 Functions
o Calcium: Builds bones and teeth
o Iron: Combines with protein to help build hemoglobin
o Potassium: Balances body water
o Sodium: Helps nerves and muscles
o Iodine: Helps the thyroid gland
 Use by the body
o Storage in the body
o Effect on the body
 Sources
o Calcium: Dairy products, salmon, dark vegetables
o Iron: Dark green vegetables and organ meats
o Potassium: Bananas, potatoes, tomato products
o Sodium: Salt, soy sauce, processed foods, cured meats
o Iodine: Iodized salt and salt water fish
 Types
o Calcium
o Iron
o Potassium
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o Sodium
o Iodine

To impact positively on good nutrition and maintain good health one must:
o Eat a variety of foods from the Food Guide Pyramid in small amounts
o Drink plenty of water
o Maintain a daily exercise routine
o Avoid large doses of any single nutrient
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4.02 NOTES
From conception to death people have special nutritional requirements to assure
health and growth. These requirements can be translated into food choices and dietary
patterns that reflect a person’s individual culture and genetic heritage. It is best to consult
with a medical provider before making drastic changes in the diet.

NUTRITIONAL NEEDS THROUGH THE LIFE CYCLE: Nutritional needs impact
food choices, both positive and negative, over one’s life cycle and are essential for one’s
good health. Each stage of a person’s life cycle is affected by his /her diet.
o Reasons for a healthy diet include:
 Prevent and overcome health problems
 Lengthen life span
o Life cycles/stages:
 Pregnancy/lactation
 Needs
o Increase iron intake
o Increase folic acid
o Increase caloric intake
 Avoid
o Raw fish
o Unpasteurized dairy products
o Excessive caffeine



Infancy/early childhood
 Needs
o Nutrient-dense formulas
o Breast milk (colostrum)
o Easy-to-digest solid foods
 Avoid
o Foods that produce common food allergies
Preschool
 Needs
o Balanced diet (MyPyramid Guidelines)
o Two cups of dairy daily
o Increased iron and calcium
o Daily activity based on age, health, body size
 Avoid
o High-sugar snacks
o Fatty foods
School-aged Children
 Needs
o Balanced diet (MyPyramid Guidelines)
o Three servings of dairy daily
o Daily activity based on age, health, body size
 Avoid
o High-sugar snacks
o Fatty foods
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

Teen-aged Children
 Needs
o Balanced diet (MyPyramid Guidelines)
o Three servings of dairy daily
o Daily activity based on age, health, body size
o Girls should increase iron intake
o Boys should increase caloric intake
 Avoid
o Sugary soft drinks
o “Empty calorie foods
o Fatty foods

Adults/Older Adults
 Needs
o Balanced diet (MyPyramid Guidelines)
o Three servings of dairy daily
o Daily activity based on age, health, body size
o Increased fiber
 Avoid
o Fatty foods
o Excessive sodium
o Excessive sugar
SPECIAL NUTRITIONAL NEEDS
Chronic conditions and diseases that may be long-term or recurring may be
reduced or cured by making healthier food choices. These conditions and diseases
include following a special eating plan or medical nutrition therapy. A dietitian,
nutritionist, or a physician can make specific recommendations for some of the major
chronic conditions. The causes, symptoms, foods to include and to avoid for these
chronic conditions and diseases are:
°
High blood cholesterol
 Causes
 Eating fatty (saturated fats) foods
 Eating high cholesterol foods
 Lack of fiber in the diet
 Symptoms
 Elevated blood pressure
 Elevated HDL/LDL levels
 Foods to include
 Low-fat or fat-free foods
 Whole grains
 Lean meats
 Fish
 Fresh fruits and vegetables
 Foods to avoid
 Partially hydrogenated oils
 Processed snack foods
 Highly marbled meats
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o Hypertension/high blood pressure
 Causes
 Eating foods with a high sodium content
 Eating foods with a high fat content
 Low consumption of foods containing calcium, potassium and
magnesium
 Symptoms
 Elevated heart rate
 Shortness of breath with exertion
 Foods to include
 Low-sodium foods
 Fresh fruits and vegetables
 Whole grains
 Foods to avoid
 Highly processed snack foods
 Low fiber content
 High fat foods
o Obesity
 Causes
 Eating high-fat content and low-nutrient foods
 Eating oversized portions
 Limited physical activity
 Inherited genetic traits
 Symptoms
 Increased health problems
 Elevated BMI rating
 Foods to include
 Reduced-fat and fat free foods
 Whole grains
 Lean meats
 Fish
 Fresh fruits and vegetables
 Smaller portion sizes
 Foods to avoid
 Highly processed snack foods
 Low fiber content
 High fat foods
o Diabetes- Type II
 Causes
 Eating foods high in sugar
 Excessive body weight
 Low consumption of fiber
 Symptoms
 Excessive thirst
 Fatigue
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 Foods to include
 Low-sugar and sugar-free
 Whole grains
 Protein foods
 Reduced-fat and fat-free
 Foods to avoid
 Foods that are high in sugar
 Foods that are high in simple carbohydrates
°
Osteoporosis
 Causes
 Lack of calcium and exercise
 Symptoms
 Brittle bones or bones that break easily
 Hormonal changes
 Deficiency of vitamin D
 Foods to include
 Calcium and Vitamin-rich foods
 Foods high in phosphorous
 Dark green leafy vegetables
 Foods to avoid
 Caffeine
 Soft drinks
 Alcohol
 Tobacco products
 Eating disorders are self-destructive conditions created by emotions, attitudes and
behaviors related to food, eating and weight. These disorders are difficult to overcome
without professional help. The most common types of eating disorders have major
effects on the body.
o Anorexia nervosa the intense fear of gaining weight, although already
thin.
 Causes
 An unrealistic body image
 Peer pressure to be thin
 Symptoms
 Eating rituals
 Extensive exercise
 Obsession with dieting
o Bulimia nervosa is characterized by two traits, binge eating followed by
purging. Purging includes the abuse of laxatives, diet pill and diuretics.
Bulimics often stay within 10 to 15 pounds of a healthy weight.
 Causes
 Guilt associated by overeating
 The desire to control weight by any means
 Symptoms
 Tooth decay
26
 Blistered hands
 Ruptured esophagus
o Binge eating is characterized by eating abnormally large amount of food
in a short time.
 Causes
 Feeling depressed
 Guilt
 Symptoms
 Consuming 3000 to 5000 calories and day
 Excessive weight gain
 Food sensitivities fall into two classifications, food allergies and food
intolerance.
o A food allergy is an abnormal response to certain foods by the body’s
immune system. A trace of this food can cause serious health problems and
even death. The FDA now requires that all food allergens be clearly identified
on food labels.
Examples include:
 Milk
 Eggs
 Peanuts
 Wheat
 Soy
 Shellfish
o A food intolerance is a physical reaction to food but does not involve the
immune system. An intolerance usually is a less serious digestive problem and
may include:
 Lactose intolerance, sensitivity to the sugar in cow’s milk.
 Gluten intolerance, sensitivity to gluten products
 TYPES OF EATING PLANS
o Eating plans may be due to one’s eating preferences and food choices
and could affect health. One needs to understand the advantages and
disadvantages of these plans before choosing these plans. These eating plans
are vegetarian eating plans and ethnic eating plans which include:
VEGETARIAN EATING PLANS
o Vegan
 Characteristics
 Eat only food from plant sources
 Advantages
● Diet is high in fiber
● Low in saturated fats
 Disadvantages
 Diet may lack vitamin D and B 12
o Lacto-Vegetarian
 Characteristics
 Eat foods from plant sources and dairy products
 Advantages
● Diet is high in calcium.
27
Disadvantages
● Diet may lack some nutrients vital for pregnant women and young
children.
o Ovo-Vegetarian
 Characteristics
 Eat foods from plant sources and eggs
 Advantages
● Eggs are high a good alternative protein source.
 Disadvantages
● Whole eggs contain cholesterol and be limited.
o Lacto-ovo-Vegetarian
 Characteristics
 Eat foods from plant sources, dairy products and eggs.
 Advantages
● Milk and eggs are good sources for protein and most vitamins and
minerals.
 Disadvantages
 Whole egg and milk both contain cholesterol and should be limited.

ETHNIC EATING PLANS
The new National Heart, Lung, and Blood Institute Obesity Guidelines recommend trying
different ethnic cuisines to give a variety in eating plans while counting calories
and fat. Many ethnic cuisines offer nutritious food choices with low fat and low calories. The
most commonly studied ethnic eating plans are classified by foods and health effects:
o Asian
 Examples
 Advantages
 Disadvantages
o Caribbean
 Examples
 Advantages
 Disadvantages
o Indian
 Examples
 Advantages
 Disadvantages
o Latino/Hispanic
 Examples
 Advantages
 Disadvantages
o Mediterranean /Middle Eastern
 Examples
 Advantages
 Disadvantages
o Native American
 Examples
 Advantages
 Disadvantages
28
5.01 NOTES
 Individuals make food choices because of:
o Nutrition
o comfort `
o wellness
o entertainment, and
o enjoyment
o adventure.
o family and social ties
 Food choices are influenced in many ways. The two types of influences are individual
and external.
 Individual influences include:
o Physiological influences which are affected by:
 gender/age
 wellness and activity levels
o Psychological influences which are affected by:
 appetite
 emotions and thoughts
 stress
 personal likes and dislikes
o Cultural influences are shared by racial, religious, or social group and include:
 religious customs
 yearly traditions
o Situational factors (social factors)
 stages of life
 family schedules
 financial resources
 knowledge and skills
 peer group
o External influences are those that come from outside of the individual or family
and include:
 Media influences are a constant source of information about food products
and nutrition issues. Media include:
 television
 print
 Internet and other electronic media
 Economic influences are affected by consumers willing to pay for products
and producers willing to provide them. Economics include:
 supply/demand
 price
 food’s availability
 Environmental influences are factors such as air, water, soil, mineral
resources, plants and animals. Environment includes:
 ecological factors
 climate issues
 land availability
 local agriculture
 Technological influences are developments improving any methods for doing
tasks. Technology includes:
 food processing/additives
 food preparation
 biotechnology advancements
29
5.02 NOTES
Three credible sources of information one can rely upon for science-based nutrition and
fitness information are the Dietary Guidelines for Americans, MyPyramid.gov, and
the American Dietetics Association.

The Dietary Guidelines for Americans:
o
Provide science-based nutrition and fitness information for healthy lifestyles and
reducing risk of chronic diseases, such as cardiovascular disease, type 2 diabetes,
hypertension, osteoporosis, and certain cancers.
o
Are developed jointly by the U.S. Department of Health and Human Services (HHS)
and the U.S. Department of Agriculture (USDA).
o
Are revised every five years to reflect the most current scientific information.
o
Beginning with the 2005 edition, contain more technical information, making it
oriented more toward policymakers, healthcare providers, nutrition educators, and
nutritionists than the general public.
o
Encourage most Americans to make wiser food choices, eat fewer calories, and be
more physically active.
o
Make recommendations for:
 Americans over age 2.
 Specific population groups.
 Monitoring those at risk for chronic diseases.
 Key recommendations made by the Dietary Guidelines for Americans include:
o Eat a variety of nutrient-dense foods and beverages from the basic food groups.
o Choose foods that limit the intake of saturated and trans fats, cholesterol, added
sugars, and salt.
o Choose fiber-rich fruits, vegetables, and whole grains.
o Choose potassium-rich fruits and vegetables.
o To maintain a healthy body weight, balance calories consumed with calories used
for energy.
o To prevent weight gain, gradually decrease calories consumed in foods and
beverages and increase physical activity.
o Participate in regular physical activity and limit sedentary activities.
 Teens – 60 minutes on most, but preferably all, days of the week
 Adults – 30 minutes on most, but preferably all, days of the week
o For weight reduction and added health benefits, increase exercise.

MyPyramid (www.mypyramid.gov):
o
Is a personal diet and activity plan that includes interactive tools to help one
analyze and plan his/her food choices based on the Dietary Guidelines for
Americans, simply by answering five questions related to :
 Gender
 Age
 Height
 Weight
 Regular physical activity
o
Is divided into six vertical bands of different colors, representing the five good
groups and oils. The bands vary in width to indicate different amounts are needed
from different food groups. The food groups are:
30
 Fruits (red)
 Vegetables (green)
 Grains (orange)
 Meats and beans (purple)
 Milk (blue)
 Oils (yellow)
o Shows a figure walking up stairs to stress the importance of physical activity.
o Offers a wide-range of nutrition and physical activity information resources for the
general population, as well as for specific audiences, such as
 Preschoolers (2-5 years old)
 Kids (6-11 years old)
 Women who are pregnant or breastfeeding.

A balance between food intake and physical activity affects weight management and
health.
o
This balance is based on:
 Age
 Gender
 Body size
 Physical activity level
 Overall physical health
o
Eating nutrient-dense foods provides the most nutrition from food calories.
Comparing nutrient-dense foods and low-nutrient foods is important to be able to
make healthful food choices.
NUTRIENTDENSE FOODS
LOW-NUTRIENT
FOODS
High in nutrients, low in
calories
Low in nutrients, high in
calories
Low in fats and refined sugars
High in fats and added sugars
Food preparation can turn nutrient-dense foods into low-nutrient foods.
o To control weight:
 Balance calories from foods and beverages with calories used.
 Know recommended calorie needs for teens depend on gender and activity level.
GENDER


SEDENTARY
MODERATE
ACTIVE
Girls 14-18
1800 Calories
2000 calories
2400 calories
Boys 14-18
2000-2400
2400-2800
2800-3000
Make small decreases in food and beverage calories and increase physical
activities.
Control portion sizes of foods ingested for a healthy eating plan. Being able to
visualize and recognize appropriate portion sizes is important. These size
comparisons may be helpful.
● ¼ cup = golf ball
 ½ cup = a small muffin
 1 cup = palm of hand or a pair of rolled up sports socks
 3 oz. = a computer mouse
31



 1 slice of bread = a CD case
Engage in moderate- to vigorous-intensity activity while not exceeding calorie
intake requirements. Some people may need to consult with a health care
provider before participating in this level of activity.
Achieve physical fitness by including:
 cardiovascular conditioning,
 stretching exercises for flexibility, and
 Resistance exercises or calisthenics for muscle strength and endurance.
Another credible source of timely and objective food and nutrition information is the
American Dietetic Association (ADA). The ADA:
o Is the world’s largest organization of food and nutrition professionals, committed to
improving the nation’s health through research, education, and advocacy.
o Maintains a website, www.eatright.org/, which contains nutrition information for
consumers and the media, including the following categories of information:
 news releases,
 consumer tips,
 fact sheets,
 exchange lists for diabetes,
 good nutrition reading list,
 links to other nutrition-oriented sites.
o Offers consumers food and nutrition information through a variety of programs and
services, such as National Nutrition Month.
o Works with federal and state legislators and agencies on policy issues, which affect
consumers and the practice of dietetics.
o Provides information to help individuals recognize junk science claims in
advertising.
o Provides 10 red flags which may be used to identify non-scientific claims regarding
nutritive values and unhealthful food practices.
Before making any major dietary or physical activity changes, one should consult
a health care provider.
32
6.01 NOTES

Factors affecting food selection and store options
o All families have different food needs. Factors that affect food selection are:
 Family income
 Shopping skills of the meal manager
 Time available for food preparation
 Family food preferences
o Store options available for obtaining food
 Categories of store options
 Size
 Price
 Service
 Examples of store options
 Comparisons of store options
 Strategies for saving money on food purchases
o To keep from overspending on the monthly budget, a household budget,
including a food spending plan is critical. The basic components and calculations in
a food spending plan are
 Listing monthly income
 Listing fixed expenses
 Listing flexible expenses
 Calculating leftover income after expenses for saving
o Effects of following a monthly household budget and food spending plan can
cause a person/family to be over or under budget and will affect the amount of
disposable income to spend or save.
o Cost saving strategies that affect the amount one spends on food include:
 Review unit pricing/ cost per serving. (Price for food by weight or unit)
 Clip and categorize coupons. (Incentives for the consumer provided by
the manufacturer or store)
 Other money saving strategies in a food spending plan:
o Prepare a shopping list
o Organize a shopping list by store layout
o Review store ads
o Shop when you are not rushed or hungry
o Shop at non-peak hours
o Compare food groups for price, quality, and nutritional value
o Compare fresh, convenience, semi-homemade
o Review amount of money spent on restaurants, take out and snacks
 Strategies for selecting food
o Determining the best buy for food is not an easy task. One must compare price,
seasonal foods, how food items are to be used, and nutritional value.
o Understand the basic four categories of available packaged foods,
guidelines/strategies for selecting, examples, and comparisons of foods to
determine proper selection.
 Canned
 Boxed / packaged
 Fresh
 Frozen
33
6.02 NOTES
MEAL PATTERNS
 Meal patterns are used to plan meals. A meal pattern is a listing of basic foods
normally served in a meal. A meal pattern should include all the nutrients needed in
a day based on MyPyramid. As a general guideline:
o Breakfast includes ¼ of the daily nutritional needs
o Lunch includes about 1/3 of the daily nutritional needs
o Dinner / Supper includes about 1/3 of the daily nutritional needs
o Snacks supply the remaining nutritional needs

Understanding the need for eating meals throughout the day is important to maintain
good health. Traditional foods for basic meals may be substituted into nontraditional
meals as long as nutritional needs for age, body type, and health concerns are met.
Time availability always plays a factor in what one chooses to plan to eat. Comparing
the advantages and disadvantages to what foods to eat when is an important part of
meal planning for the meal manager and the consumer.
o Breakfast, or morning meal, is considered to be the “most important meal of the
day”. Oftentimes it is eaten “on the run”. It should include:
 foods rich in complex carbohydrates
 some fruit
 dairy product
 protein product
o Lunch should include:
 vegetables such as salads or one dish meals
 protein food
o Dinner should include:
 a variety of foods from each food group
STRATEGIES for MENU PLANNING

Meal planning factors to consider when planning meals:
o
age and health concerns
o
number being served
o
budgeted dollar amount for food
o
time and energy available
o
preparation skills
o
equipment available
o
food availability
o
food for leftovers for additional meals

Menus are a useful tool in helping a meal manager reach the goal of providing good
nutrition. A menu is a list of the foods to be served in a meal. Some menus are
planned with several courses. Basic strategies for planning menus include selecting:
o informal vs. formal menus
o protein food first or one-dish meal /casserole
o vegetables as a compliment to the protein
o salad if needed
o appetizer / dessert if needed
o beverage
34
o order of foods on the menu as it is eaten
 Time-saving strategies affect menu planning in time and energy saved and may
include:
o
meals / recipes with smaller pieces that cook in less time
o
one-dish meals
o
slow-cooker recipes
o
quick-cook recipes
o
microwave recipes
o
responsibilities of all family members
o
cook ahead and freeze meals
o
use of leftovers in other meals
 Strategies for meal appeal:
o Plan meals which are quick, inexpensive, satisfying, and healthy.
o Plan to include a variety of:
 colors
 flavors
 shapes and sizes
 temperatures
 textures

Weekly planning means that meals should be planned both by the week and by the
day, depending on the number of meals the family will consume. Advantages of this
planning include:
o saves time in planning and shopping
o assures all nutritional needs are met
o preparation methods can be anticipated
o creativity and variety can be included in meals
o leftovers can be incorporated

Planning for special situations
o Planning for one and eating at home is important and poses some problems.
 Advantages
- Provides better nutrition when avoiding eating out
- Lowers the cost of the meal
- Can prepare individual servings and freeze other single servings for later
 Disadvantages
- Recipes are difficult to cut to single servings
- Buying single units is a challenge and may be more expensive
o Planning for special needs includes planning for family members who have
special health needs. Common health-related menu planning guidelines include:
 Examples of low-fat diets or meals
 Examples of low-cholesterol diets or meals
 Examples of low-carbohydrate diets or meals
 Examples of low-sodium diets or meals
35

Meal preparation strategies:
Meal planning also involves consideration of a variety of meal preparation
strategies. Depending on resources available, the meal manager will choose from
one or a combination of the meal preparation strategies including:
o Scratch Cooking: Meal planning and preparation that uses a recipe and basic
ingredients for most foods served.
 Advantages
- Provides maximum variety and creativity in meal preparation
- Controls ingredients based on health concerns
- Maximum nutritional value
- Fewer additives and preservatives
- Less waste in packaging
- Uses fresh ingredients
- Helps relieve stress
- Shares responsibilities to provide time with friends and family
- Saves money
 Disadvantages
- Takes longer to plan
- Takes longer to shop
- Takes more time and energy to prepare
 Examples of scratch cooking foods
o Semi-homemade/speed-scratch: Meal planning and preparation that uses a
convenience food, such as a mix or already prepared food, as part of the recipe.
 Advantages
- Provides shortcuts to save time
- Adds variety and creativity to recipes
- Usually less expensive than convenience foods
- Easier for inexperienced cooks to prepare semi-homemade / speed
scratch versus scratch recipes
 Disadvantages
- Less opportunity to adjust flavor
- Less meal appeal than scratch
- More additives and preservatives than scratch
- Extra packaging
- More costly than scratch
- Examples of semi-homemade / speed scratch foods
o Finished/convenience: Meal planning and preparation that uses all
precooked, ready –to-heat, serve and eat foods
 Advantages
- More convenient than scratch or semi homemade
36


- More time saving than scratch or semi homemade
- More energy saving than scratch or semi homemade
- Minimizes fear of lack of cooking success
- Usually more nutritious than fast foods if you compare labels
- Faster to use
Disadvantages
- More expensive than the other meal preparation strategies
- Highest sodium/ fat content as compared to other meal preparation
strategies
- Flavor and appearance may not compare as well as the other meal
preparation strategies
- More additives and preservatives than all other meal preparation
strategies
- More packaging than the other meal preparation strategies
Examples of finished/convenience foods
37
6.03 NOTES
To prepare a healthy, quick, and inexpensive meals and snacks, complete the following steps:
1. Plan a menu based on number of people being served, meal appeal, time available,
family wants and needs, health, and budget
2. Consider the family’s meal pattern preferences
3. Consider foods that produce leftovers to shorten preparation time for future meals and
snacks
4. Review recipes\
5. Complete market order
6. Complete work plan
7. Complete the timetable
8. Gather ingredients and equipment
9. Prepare/cook food
10. Clean up as you go
11. Set table
12. Serve
13. Store leftovers according to safety and sanitation practices
14. Clean up final preparation equipment and eating utensils (Start with the glassware,
plates, utensils, and pots and pans last)
15. Store equipment and utensils
16. Evaluate meal
38
Unit B
Learning
Questions
39
Unit B Learning Questions
3.01





Why does one need to understand how to set a table properly?
What are the classifications of tableware/table appointment; how are they cared for;
how are they selected / chosen; how are they placed in meal service?
What are the table setting guidelines for types of meals?
How are different types of meal service and table settings commonly used?
How do the different types of meal service and table settings compare?
3.02





What are differences in manners and table etiquette?
What are the reasons for good manners at mealtime and when eating?
What are appropriate etiquette guidelines for home and in a restaurant and why are
they important?
Does an informal vs. formal mealtime setting make a difference in the manners one
uses?
How do different cultures compare in the use of appropriate etiquette guidelines
within their own culture?
40
4.01


What are the classifications of nutrients, functions, and their food sources?
Why is it important to eat a variety of foods?
4.02



What are the examples of nutrient needs and foods to avoid during the lifecycle?
How do healthy food choices reduce risk for major chronic conditions, diseases and
eating disorders?
What are examples and influences of vegetarian and ethnic eating plans on health?
41
5.01


Why do we eat the food we eat?
What are the individual and external influences on an individual’s food choices?
5.02






What are credible sources of scientific nutrition and fitness information?
What are the Dietary Guidelines for Americans, who compiles them, and why were
they established?
What are key recommendations provided by the Dietary Guidelines for Americans and
why were they extablished?
How does MyPyramid.gov help one to follow guidelines for healthy food choices?
How do calorie intake and physical activity influence weight management?
What is the American Dietetic Association, what does it do, and why I is the
association so important?
42
6.01







What factors affect how someone shops for food?
What store options are available when shopping for food?
What are shopping strategies?
What are the components of a household budget/food spending plan and its benefits?
What are cost-saving strategies and their benefits?
How do food labels compare and how are they used to select healthy foods?
What are the guidelines, categories, examples, and effects of storing food properly?
6.02







How are meal patterns used in menu planning?
What factors should be considered when planning meals?
What basic strategies for planning menus should be followed?
How does “variety” influence meal planning?
How does planning in advance affect menu planning?
What are special planning situations and how do they affect menu planning?
How do different meal preparation strategies affect meal planning and preparation?
6.03

What are the steps in preparing healthy, quick, and inexpensive meals and snacks?
43
Unit B
PowerPoints
(PowerPoints are numbered. The number is at the bottom right of each slide. Each new
PowerPoint begins on a new page. Some are blank for spacing reasons.)
44