WORKSHEET-1

MEAL PLANNING

1. One of your supper guests is a strict vegan. Which of these food categories will you not be
serving?
a. Grains
b. Fruits
c. Root vegetables
d. Dairy

2. When planning and cooking for people allergic to foods you often eat, you must review safety
routines carefully to avoid                                                                                       .
a. cross-contamination
b. serving a meal without a variety of color
c. serving a meal without a variety of texture
d. going over budget

3. In 2005, Europeans stopped selling GMO foods in their markets and fruit stands.
True
False

4. Why is the dairy department often located as far from the store entrance as possible?
a. refrigeration spots are limited
b. we're more prone to impulse buy when walking through whole store to buy a dairy item
c. some dairy items melt so this ensures we'll be half way to the checkout
d. dairy category is often in the middle of grocery lists

5. When cooking a stir fry for a vegetarian, which high in protein substitute could you use
instead of meat?

a. tofu
b. shredded coconut
c. potatoes

Short Questions:
1. What do you mean by meal planning?
2. What is the importance of meal planning?
3. State any two principles of meal planning.
4. Name any two factors affecting meal planning.
5.What is therapeutic diet?
6.What is the full form of RDA,ICMR?
7.What do you understand by balanced meal?

Long Questions:

1. Explain five factors to be considered while planning meals for the family.
2. Mention any five characteristics of a well-planned meal.
3. Discuss five factors affecting meal planning.
4. Discuss the importance of Meal Planning
5. What are the different steps to be followed while meal planning that will help to save money, time
and energy?
6. Describe the five principles of meal planning.
7.What are the different Food groups and their functions?