FOD2120 Meal Planning 2

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

Description: Students learn strategies for planning and creating satisfying meals that accommodate busy schedules or strained budgets.
Prerequisite: FOD1010: Food Basics
Parameters: Access to a personal or commercial food preparation facility.

Outcomes The student will:

1 describe the impact of evolving eating trends on individuals, families and the community
- 1.1 describe the relationship between eating patterns of individuals and families and such factors as:
  - 1.1.1 values and goals
  - 1.1.2 resources
  - 1.1.3 culture
  - 1.1.4 life stages
- 1.2 describe the impact of external factors on eating patterns of individuals and families, including:
  - 1.2.1 media
  - 1.2.2 marketplace
  - 1.2.3 availability of foods
- 1.3 describe eating patterns that have evolved from lifestyles in the local community
- 1.4 relate eating patterns to psychological, social and cultural needs of individuals, families and communities
- 1.5 compare alternatives for eating out, discussing the various aspects of eating patterns; e.g., fine dining, family-style restaurants, fast food
- 1.6 analyze marketing strategies employed in food stores and/or dining establishments
- 1.7 analyze whether eating patterns satisfy nutritional needs
2 identify and describe strategies for food planning to accommodate the various needs of individuals and families
- 2.1 create and appraise meals using principles for food planning
- 2.2 assess a personal diet using principles for food planning
- 2.3 devise strategies to enhance flexibility in managing resources and satisfying the food needs of individuals and families; e.g., budget, time, skills
- 2.4 formulate alternatives for satisfactorily meeting the food needs of individuals and families within the constraints of diverse eating patterns and lifestyles
3 demonstrate knowledge and skills in the planning, preparing and evaluation of healthy meals for varying lifestyles and special needs
- 3.1 plan and prepare foods and meals to accommodate the various needs of individuals and families; e.g., special needs diet—diabetic, celiac, vegetarian
- 3.2 apply the principles of cookery in the preparation of foods and meals for different limitations; e.g., budget, religious, availability
- 3.3 evaluate one meal according to one or more of the following:
  - 3.3.1 nutrition
  - 3.3.2 preparation time
  - 3.3.3 cost
  - 3.3.4 preparation techniques
4 identify and demonstrate safe and sanitary practices
- 4.1 maintain a clean, sanitary, safe work area
- 4.2 apply universal precautions related to:
  - 4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
  - 4.2.2 hand-washing techniques
  - 4.2.3 infectious diseases
  - 4.2.4 blood-borne pathogens
  - 4.2.5 bacteria, viruses, molds
  - 4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
- 4.3 use all materials, products and implements appropriately
- 4.4 clean, sanitize and store materials, products and implements correctly
- 4.5 dispose of waste materials in an environmentally safe manner
5 demonstrate basic competencies
- 5.1 demonstrate fundamental skills to:
  - 5.1.1 communicate
  - 5.1.2 manage information
  - 5.1.3 use numbers
  - 5.1.4 think and solve problems
- 5.2 demonstrate personal management skills to:
  - 5.2.1 demonstrate positive attitudes and behaviours
  - 5.2.2 be responsible
  - 5.2.3 be adaptable
  - 5.2.4 learn continuously
  - 5.2.5 work safely
- 5.3 demonstrate teamwork skills to:
  - 5.3.1 work with others
  - 5.3.2 participate in projects and tasks
6 identify possible life roles related to the skills and content of this cluster
- 6.1 recognize and then analyze the opportunities and barriers in the immediate environment
- 6.2 identify potential resources to minimize barriers and maximize opportunities