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Foods and Fitness - Foods/Nutrition I
Resources Food Across the Family Life CycleFamilies, Food, And Social Interaction Family Food Patterns Family, Food, and Culture Families and the Psychology of Food Families and Food Management Classroom and Laboratory Management
 
Families and Food Management
Unit II - Planning Meals with Appeal
 
Pre-Assessment
 
Using an overhead and the PREASSESSMENT TRANSPARENCY ask the students to examine the following menus for one day and pinpoint the problems they see, if any.
     
BREAKFAST LUNCH DINNER
Milk Chili A hamburger
Cornflakes with sliced bananas Crackers French fries
Toast Apple Shake
  Water  

PREASSESSMENT KEY

Some possible responses might be:

  • Breakfast is all the same color and barely meets the requirements of MyPyramid.
  • Lunch lacks the milk group.
  • Dinner is high in fat and has no vegetables or fruit.
 
Utah State Office of Education ~ Family and Consumer Sciences ~ 250 East 500 South ~ P.O. Box 144200 ~ Salt Lake City, UT 84114-4200
Introduction Pre-Assessment Classroom Member Diversity Kitchen Equipment and Lab Procedures Importance of Mathematics in Home Economic Nutrition and Food Science Classes Reading a Recipe and Measuring Safety and Food Sanitation Keeping the Nutrtion and Foods Science Lab Evironmentally Safe and Clean