Chapter 8 Making Healthy Choices 155 Copyright Goodheart-Willcox Co., Inc. Chapter 8 Review and Expand Core Skills 17. Speaking, Technology Choose one general recommendation for making healthy food and activity choices. Set specific goals for improving your adherence to this recommen- dation and form a plan of action for achieving those goals. Follow your plan for two weeks. Create a video or use presentation software to prepare an oral report describing your prog- ress. Share your report in class along with any tips you found effective for helping you change your eating and/or activity behaviors. 18. Writing, Technology Work in a small group to design a campaign that will inspire teens to make healthier drink choices. Build interest by using facts about the effects of nutritional intake on appearance, health, personal life, and performance at school or work. Choose a slogan for the campaign. Create a campaign poster and a 30-second audio or video public service announcement (PSA) to promote your message. Vote to choose the most creative and effective campaign from among the groups in your class. Then air the PSA from the winning campaign on the school’s website and display slogans and posters in the cafeteria. 19. Technology, Math, Speaking, Listening Remember that foods made mostly of saturated fats or sugars do not fit in any of the five main groups of MyPlate. However, foods in all groups can contain saturated fats and added sugars. Use an online nutrient database to compare the calories and nutrients provided by a 1-tablespoon serving of butter with a 1-tablespoon serving of whole milk. Compare a 1-tablespoon serving of jam with a 1-ounce portion of sugar-coated cereal. Discuss your nutrient comparisons and the nutrient density of each of these foods. Also identify where each food fits in MyPlate. 20. Technology, Math Choose a traditional dessert recipe. Then use one or more of the techniques suggested in the chapter to reduce the fat, sugar, and calories in the recipe. Use an online recipe nutrition calculator to determine the differences in nutritive values between the two products. If possible, prepare both versions of the product and compare the appearance, texture, and flavor. 21. Career Readiness Practice Presume you are the human resources director for a small manu- facturing company. Recent research shows that employees who have good eating habits and total wellness have a positive impact on produc- tivity. You decide to form a workplace “Wellness Council.” Get together with your council members (two or more classmates) and brainstorm a list of several possible ideas for encouraging healthy eating and wellness among employees. Then narrow the list to the three best options. Write a plan describing how you would implement one of these options, encourage employee participation, and measure success. Critical Thinking and Problem Solving 22. Analyze Use Figure 8.4 to estimate your daily calorie needs. Then use Figure 8.10 to identify the recommended daily intakes from each MyPlate food group for your calorie level. Create a log noting the quantity of all the foods you consume for one 24-hour period. Analyze your log to determine whether you consumed the recommended amounts from each food group. If you did not, make a list of foods you could add to supply the missing amounts. 23. Evaluate Bring in two nutrition labels from similar processed foods, such as frozen entrees or breakfast cereals. Prepare a written evaluation of the nutritional strengths and weaknesses of each product. Based on your evaluation, write a paragraph stating which product you would prefer to buy. Give reasons for your choice. 24. Create Work with a team of classmates to simulate the launch of a new health-oriented menu item for a fast-food restaurant. Each team member should focus on a different aspect of the product launch: nutrition, flavor, packaging, and advertising. Put together a presentation to introduce your menu item to the rest of the class.