SUGGESTED PROBLEMS AND EXPERIENCES


 Problems
How can we further develop
and maintain good food
habits which will contribute
to optimum health and fit-
ness?









How can we further im-
prove our skills in planning,
marketing, preparing, and
serving family meals that
are adequate?


How can we gain skills in
preparing and serving large
quantities of food?


 Experiences
Keep a record of all food eaten
for one week including between-
meal snacks. Compare this with
individual needs. Check the
week's record against the Basic
Seven.
Compute the number of calories
required for individual needs.
Determine whether or not one's
eating habits need to be changed.
If so, make plans for improve-
ment.
Keep a weekly record at various
intervals of the food eaten by
one's family during the food
unit. Evaluate the meals in this
record to determine their nu-
tritional adequacy.
Plan cooperatively three menus
that are identical except for pro-
tein dish, and prepare and
serve in laboratory. Contrast
and compare appearance, nutri-
tive value and cost.
Make an organized market or-
der for food needed by one's
family for a week, and plan
meals based on this list.
Plan, prepare and serve family
meals.
Locate authentic sources of in-
formation about serving large
quantities of food.
Discuss setting the table for a
large group observing cleanli-