Download Chapter 15 Student Notes

Name ______________________________________ Date _______________ Period _________
Chapter 15 Meal Planning for the Family Study Sheet
1. Know the _________________ Guidelines
Aim for Fitness…
 Aim for a__________________ weight
 Be physically ________________ each day.
Build a Healthy Base…
 Let the Pyramid guide your ________________________________.
 Choose a _______________ of grains daily, especially _____________
grains.
 Choose a variety of ___________ and ___________________ daily.
 Keep food safe to eat.
Choose Sensibly…
 Choose a diet that is _____________ in saturated fat and cholesterol and
____________________ in total fat.
 Choose __________________ and ______________ to moderate your
intake of sugars.
 Choose and prepare foods with less _________________
 If you drink alcoholic beverages, do so in moderation.
2. Follow Food Guide Pyramid Recommendations
 Bread, cereal, rice & pasta group
__________________________
 Fruit group
__________________________
 Vegetable group
__________________________
 Meat, poultry, fish, dry beans, eggs &
nuts group
__________________________
 Milk, yogurt & cheese group
__________________________
 Fats, oils & sweets
__________________________
3. Know serving sizes of food from pyramid
See handout with information.
4. Understand ___________________________ guidelines of meal planning
a. _____________________________________
b. _____________________________________
c. _____________________________________
d. _____________________________________
e. _____________________________________
f. _____________________________________
g. _____________________________________
5. Time Management
 _____________________________ kitchen
 __________________________ all ingredients before beginning
 Work on __________________________ items at the same time (dovetail)
 _____________________________ as you go
PHS-Meal Planning Student Notes-Ch 15,Page 1 of 6




Implement time-saving __________________________ strategies
Prepare________________ quantities of food at one time and
___________________ some for later
_________________ the use of convenience foods to save ____________; may
increase ________________ and ___________________ quality
At times the time saved may be of greater ___________________ than the
additional _________________________
6. Label Definitions/Terms
low in—the food could be eaten frequently without _____________________
recommended amount; ie. fat, saturated fat, cholesterol, sodium or calories
low in fat--that one serving has no more than _______ grams of fat
reduced, less, or fewer-the food must have at least _____________________ of something (fat,
calories, sodium) than a ____________________ food
reduced--the food has been ____________________________ altered
good source of--one serving of the food contains _________________ of the daily food
value for a particular nutrient
________________ and ______________________--have not been defined by law
______________ source of fiber--at least ___________ from fiber
juice--must be _______________ real fruit juice
fruit _____________ or fruit beverage-- products using these terms may contain less
than ____________ fruit juice
7. Budgeting and Shopping Strategies to Meal Management

Guidelines:
 prepare a _____________________ list - group similar foods together to
be efficient
 check cupboards/pantry to _________________ duplication
 familiarize yourself with the _________________________________
 comparison shopping - compare ___________ prices and
_____________ per serving
 avoid _________________ goods and ______________ packages with
ice crystals on outside
 check ________________ on the package
 plan meals around store _______________________
 check _______________ for loss leaders
 stick to the list to avoid ____________________ buying
 shop _____________
PHS-Meal Planning Student Notes-Ch 15,Page 2 of 6







avoid shopping when ___________ or ________________
limit shopping _____________ - the more trips to the store the more
money ______________
purchase what you can ____________ and store
________________ buying can benefit if the item is used frequently
take advantage of _____________ of frequently used items; case lot
sales
buy foods in __________________for best prices
using a calculator while shopping can help keep _________ of money
________________ while shopping
 Advertising strategies
a. _______________ buying
most popular and profitable items are at _____________ level to encourage buying
_____________________ displays
b. _______________________ pricing encourages buying more - (3/1.00)
c. specials - buy one get one ______________
d. celebrity endorsement - often don’t tell you they actually ___________ the product
e. create ______________ recognition - shop for a brand instead of a product
(Kleenex vs, facial tissue)
f. advertisements appeal to ______________________ - security, self-esteem,
acceptance
g. ___________________ images - associate the image with the ______________
h. if the ______________ is too good to be true, it probably is
i. manufacture and store ___________________
j. in store _____________________; free mailed __________________
k. _________ leaders - get you in the store to purchase the _____________________
and often end up buying ________________ items

Unit pricing/cost per serving
price per ____________- ounce, quart, pound or other unit to show the best
value
unit price = total price divided by the _____________________ of units
unit pricing is often figured and listed on the store ______________ unit pricing
is a way to compare ________________ and also different size
packages/containers of the same _____________________
________________________ package isn’t always the least expensive per unit
______________ package, even if it is cheaper per unit not always best buy if
the product isn’t going to be used before the expiration date or spoilage
cost per ________________ = total price divided by the number of
_______________________
cost per servings is often used to ___________________ two different types of
PHS-Meal Planning Student Notes-Ch 15,Page 3 of 6
foods
example - chicken breast with bone and skin vs. boneless skinless chicken
breast

Coupons
coupons usually offered on national _________________; check
______________ of other brands to compare
use coupons when the ______________ cost is less than other comparable
brands/products
coupons are often used to get consumer to try ______________ products
consumer often purchase items they don’t use/need because of the
coupon ______________________
rebate coupons often require original _______________ and ____________ of
purchase hard to sometimes track; additional time and
_____________________ incentive

Name/National Brands vs. Store Brands
______________ brands are foods without name/national brand names
store brands usually ___________ expensive and often __________ quality;
often manufactured by a national company
check unit pricing of __________________ to compare
buy for _______________ use - store brands that have ______________ quality
and appearance; may work for food products where __________________ isn’t
a major factor

Spending Record
food dollars may be ___________________ by keeping a spending record
is helpful when determining how to _____________ amount of money spent
on food
a)
b)
c)
d)
e)
includes money spent on food ___________________ in the home as well as
food ____________________ outside the home
 Convenience Foods
convenience foods are food products sold ____________________ or
______________-prepared
convenience foods come in many _________________
generally the _______________ the food is processed/prepared the
____________________________________ the cost
save _________________ but consumer will pay for the ________________ of the
preparation
when taking into account the cost of t_______________, some convenience foods
are worth the__________________ cost
PHS-Meal Planning Student Notes-Ch 15,Page 4 of 6
f) on a limited ___________________ reducing the amount/type of convenience foods
can _____________ money
g) most contain food _______________________
h) generally convenience foods are higher in____________ and ______________ content
i) cost of packaging is also added into the total______________ of the convenience food

Eating Out
more and more ______________ are eaten outside the home or prepared and
brought into the home
greater ________________ of types of foods available; keep in mind the food
pyramid and dietary guideline
_____________ food meals often are higher in fat and salt than home-prepared
meals
_______________ sizes may be larger which often encourages
__________________________
on a limited _________________ reducing the amount of food eaten out can
_______________ money
PHS-Meal Planning Student Notes-Ch 15,Page 5 of 6
PHS-Meal Planning Student Notes-Ch 15,Page 6 of 6