Copyright Goodheart-Willcox Co., Inc. Chapter 17 Review and Expand 437 15. Conclude What food choices do you make when you go out to eat with friends? Do you choose healthful options or go along with the crowd? Draw conclusions about ways that you can improve your food choices when you eat away from home. 16. Evaluate Find an image of a plated meal either from a magazine or a photo you took of a meal at a restaurant or at home. Attach the image to your evaluation of the meal’s appeal. Describe how the meal addresses the factors of flavor, color, texture, temperature, and variety of shapes and sizes. What changes would you recommend and why? 17. Apply Write a one-day menu for your household. Use resources discussed in the chapter to help you. Be sure to note any special nutritional or health needs and how you addressed them in the menu. 18. Determine Select one meal from the menu you wrote in the previous activity. Make a list of the appliances, utensils, cookware, bakeware, and kitchen staples you would need to prepare the meal. 19. Evaluate Obtain a menu from your favorite restaurant or print a copy of the menu if you find it online. Select and highlight a healthy meal that you could order the next time you eat at that restaurant. Explain why your choices are health promoting. 20. Analyze Conduct an analysis of the school’s cafeteria meals for one week. Prepare a rubric to evaluate the menus using the various factors that contribute to the appeal and health of a meal. Use the Food Tracker tool on ChooseMyPlate.gov to evaluate nutritional content of the menus. 21. Assess Make a list of 10 foods in your kitchen. Organize them in order of least processed to most heavily processed. Propose ways unprocessed food or minimally processed foods you could use in place of the heavily processed foods. 22. Implement Use one week from one of the Sample 2-Week Menus found on ChooseMyPlate.gov under the Popular Topics tab to create a menu for yourself. If you have not already done so, create a personalized MyPlate Plan to determine your daily calorie and food group targets. Adjust the menu amounts and food choices as needed to meet your food group targets. You may need to locate some of the recipes in the What’s Cooking? USDA Mixing Bowl recipe database and use the Nutrition Information provided to determine how many food group choices each recipe provides. Next, create a MyPlate Plan for a fictional preschooler and adjust the menu to meet the needs of the child. Core Skills 23. Reading Read about meal planning in the 1930s. Prepare an electronic presentation comparing it to meal planning and preparation today. 24. Science and Writing Plan and conduct a small taste test to evaluate the effect of flavor, color, texture, shape, size, or temperature on food choices. Divide a batch of mashed potatoes in half. Color one-half blue and leave the other half unaltered. Ask people to taste both potatoes and tell you which they prefer and why. Next, have the same people wear blindfolds and sample the potatoes again. Note their responses. Perform the taste test comparing cheese at room temperature to the same cheese served cold. Summarize your findings and write a conclusion about factors that affect food appeal. 25. Writing Research the international Slow Food movement. Based on your findings, write a persuasive paper either in favor of or against the movement. Interview a member of a Slow Food chapter to lend support to your position. 26. Math Look online or in a store to find saucepans made from four different materials discussed in this chapter. Make sure the saucepans have the same capacity. Record the price for each pan. Make a bar graph to show how the prices compare. 27. Career Readiness Practice The ability to read and interpret information is an important workplace skill. Presume you work for a national supermarket chain that typically sells only food products. The company is considering adding a cookware line to its products, but wants you to evaluate and interpret some research on which cookware material is the best product for the best price. You will need to locate three reliable sources of the latest information on cookware. Read and interpret the information and then write a report summarizing your findings.