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CTE/Agricultural, Food & Natural Resources Curriculum Dietetics and Nutrition 1
Lesson Plans

Strand 3

Explore the purposes of planning meals: provide good nutrition, control cost, and present a complete dining experience.

Standard 2

Discuss the factors in controlling costs/budget when meal planning.
  • Casserole Lab
    A lecture and lab explaining the qualities of a casserole, identifying the different kinds, the function of the ingredients and foods used in the preparation of the casserole.
  • Consumerism - Convenience vs. Homemade Foods
    A lab comparing a food, made from a convenience package with a homemade recipe, on the preparation time, total cost and flavor between the two final products.
  • Consumerism Lecture
    Students will be introduced to different strategies that will help them become better consumers.
  • Meal Planning
    This lesson includes supplementary information for teachers in regards to meal planning.
  • Meal Planning Lecture
    Students will be introduced to the various elements needed when planning a suitable meal for their family.


UEN logo http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Board of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Board of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.