Spring 2024 Foods I obj. 6.01

Front

What is called a characteristic of foods considered when planning meals? A variety of textures hard, soft, crispy, sloggy, in a meal make it more appealing and interesting.

Back

textures

Front

What is called when a traditional times-breakfast in the a.m., lunch around noon, dinner in the early evening. Non traditional mealtimes may revolve around work schedules, social schedules, or school schedules.

Back

traditional vs. nontraditional mealtimes

Front

Hannah is inviting her elderly aunt clara to her luncheon. Which meal planning principle will Hannah most likely consider?

Back

age and health concerns

Front

What is called when a meal traditionally eaten in the morning to "break" the fast after a long period of time without food. Nontraditionally eaten any time of the day?

Back

breakfast

Front

What is called - 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.

Back

finished/convenience food dishes

Front

Susan looked at a listing of foods to be served at a dinner party. She was looking at a

Back

menu

Front

What is called a characteristic of foods considered when planning meals. A variety of temperatures in a meal is more appetizing?

Back

temperature

Front

Scarlett is inviting her elderly Aunt Fran to her luncheon. Which meal planning principle will Scarlett most likely consider?

Back

age and health concerns

Front

What is it called when using several foods in the food guidance system to create a meal to add appeal and meet nutritional goals?

Back

variety

Front

Kelly and Jamie are bringing 6 children to a cookout with the Simon family. Which is the best example of a primary meal planning principle the Simons need to use?

Back

age and health concerns