1. Food Choices Test Review

2. Major Topics Meal Planning Budgeting Meeting the Needs of Others Unit Pricing Influences on Food Choices (SCREEEEN) Media and Advertising

3. The need that is the biggest reason for eating is... A) Physical B) Sensory C) Psychological D) Social

4. When we eat until we no longer feel hungry, the feeling we get that we don’t need anymore food is... A) A Physical Sensation B) Engorged C) Satiety D) Saturated

5. What does the acronym SCREEN stand for? SCREENSCREEN Provide a specific example for each section of screen of how each topic influences food choices.

6. What is meant by food symbolism? Give some examples.

7. Why/When do we use the acronym “rang” RANGRANG STEM

8. For the following scenarios, decide which factor of “stem” is the most applicable…. For Easter Dinner, you are asked to bring a carrot cake for dessert. You have never made a carrot cake before. What isn’t considered? You have to make your lunch for school tomorrow but didn’t get home from soccer practice until 6pm and now have piano until 8pm. When you get home from piano you still have an assignment to finish. What is the most important consideration here?

9. Continued... You are out for dinner with friends and notice on the menu that there is a fish dinner for $30.00. You love fish but didn’t get a lot of hours at work today and already spent a lot of money at the mall. What must be considered? Your family wants you to make paninis like you made in a school lab. The school lab had a sandwich press but you decide you still might be able to accomplish the task...until you look around the house and notice you don’t have the proper bread or some ingredients for the sandwich. What should you have considered before telling your family you would make this dish?

10. What does the acronym “f a cttss” refer to? FCTTSSFCTTSS How do the concepts of “F(a)CTTSS” apply to infant food and nutrition considerations? Ie. Why is it important to think of these things when feeding a baby?

11. What are some different Flavours we taste? Sweet Sour Salty Bitter Strong Spicy

12. Give a meal example where we have good colour.

13. What is the acronym used for Considering Guests and What to serve them for a meal?

14. What is this? What information is inside?

15. Create a sketch of an informal place setting

16. Create a sketch of a formal place setting

17. What are 5 ways that you can make your money go further when planning meals? ① Know your inventory ② Plan a food budget ③ Check the ads for sales ④ Plan meals ahead for the week ⑤ Make a list ① Stick to your list! ② Buy generic brands ③ Check the unit price ④ Watch for hidden persuaders

18. Define the following terms and provide an example for each Staples Non-Perishables Perishables

19. What is unit pricing? Roasts are on sale at the grocery store for $3.99 a lb. You need a roast that will feed approximately 4 people and you estimate that for each person, you want to buy a pound of meat. What will the cost be? Three litres of milk costs $3.89. What is the unit price? What is the better deal? 500g for $14.25 or 400g for $12.00 A 580g box of Lucky Charms costs $5.89. The box suggests 50g serving. The calculated cost/serving would be

20. How much weight should a pregnant woman put on while expecting? What are two very important nutrients required during pregnancy? Folate and Iron

21. What do infants eat from 0-6 months?

22. At what age do infants begin eating solid food? What foods should initially be avoided? What is a “food jag” and why might this occur? Suggest some methods for feeding picky eaters

23. How many cups of water should adults drink each day? What begins to decline after you age? What should people do as a result?

24. How does food advertising influence food choice in children? How many food ads per year (approx) do children see?