FOD1040 Meal Planning 1

Introductory · 1 credit · HRH - Health, Recreation, and Human Services

Description: Students develop an understanding of planning, preparation and evaluation of balanced healthy meals.
Prerequisite: FOD1010: Food Basics
Parameters: Access to personal or commercial food preparation facility.

Outcomes The student will:

1 describe factors influencing food choices
- 1.1 identify factors that affect food choices when selecting foods and planning meals, including:
  - 1.1.1 nutrition
  - 1.1.2 resources; e.g., time, skills, energy, financial considerations, equipment
  - 1.1.3 family and/or cultural traditions
- 1.2 identify psychological and sociological influences; e.g., peer/media pressure, eating disorders
- 1.3 discuss special dietary considerations
- 1.4 discuss the importance of consumer strategies in the selection and purchase of foods, considering:
  - 1.4.1 types of food supply stores
  - 1.4.2 food merchandising; e.g., food storage, food packaging
  - 1.4.3 comparative shopping; e.g., label information, food grades
2 identify and demonstrate factors contributing to successful meal planning by planning, preparing and evaluating healthy meals for varying lifestyles and special occasions
- 2.1 plan and prepare a breakfast, lunch, dinner and/or a special occasion meal, considering such factors as:
  - 2.1.1 preparing a grocery list
  - 2.1.2 estimating costs
  - 2.1.3 buying and storing foods
  - 2.1.4 time management
  - 2.1.5 nutrient value of foods and meals
  - 2.1.6 preparation techniques
  - 2.1.7 skill level
  - 2.1.8 availability of tools and equipment
  - 2.1.9 presentation of foods
- 2.2 evaluate one meal according to one or more of the following:
  - 2.2.1 nutrition
  - 2.2.2 preparation time
  - 2.2.3 cost
  - 2.2.4 preparation techniques
3 identify and demonstrate safe and sanitary practices
- 3.1 maintain a clean, sanitary, safe work area
- 3.2 apply universal precautions related to:
  - 3.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
  - 3.2.2 hand-washing techniques
  - 3.2.3 infectious diseases
  - 3.2.4 blood-borne pathogens
  - 3.2.5 bacteria, viruses, molds
  - 3.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
- 3.3 use all materials, products and implements appropriately
- 3.4 clean, sanitize and store materials, products and implements correctly
- 3.5 dispose of waste materials in an environmentally safe manner
4 demonstrate basic competencies
- 4.1 demonstrate fundamental skills to:
  - 4.1.1 communicate
  - 4.1.2 manage information
  - 4.1.3 use numbers
  - 4.1.4 think and solve problems
- 4.2 demonstrate personal management skills to:
  - 4.2.1 demonstrate positive attitudes and behaviours
  - 4.2.2 be responsible
  - 4.2.3 be adaptable
  - 4.2.4 learn continuously
  - 4.2.5 work safely
- 4.3 demonstrate teamwork skills to:
  - 4.3.1 work with others
  - 4.3.2 participate in projects and tasks
5 make personal connections to the cluster content and processes to inform possible pathway choices
- 5.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
- 5.2 create a connection between a personal inventory and occupational choices