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.
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.