Title: Compare the cost and taste of made-from-scratch, convenience, and ready-made foods.
Course: Family and Consumer Sciences Exploratory III (19251-36) > Section: Enhancing Nutrition and Wellness

Comparison should include an evaluation of food labels, food unit pricing, shelf life, ingredient list, nutritional value, organic vs. non-organic, and the effect of budget and time on food choices.

Process/Skill Questions:

Thinking

- What is the difference between a homemade food, a convenience food, and a ready-made food?
- What is food-unit pricing?
- Why are levels of sodium higher in convenience and ready-made foods?
- Why would people choose convenience and ready-made foods?
- Why is it important to read food labels for convenience and ready-made foods?

Communication

- How can you determine the best value of a food item when using unit pricing?

Leadership

- How would you organize a food lab to compare the advantages and disadvantages of ready-made, convenience, and made-from-scratch foods?
- Why should you analyze preservatives and non-essential ingredients found in convenience and ready-made foods?

Management

- How can weekly planning help you to make better use of your resources?
- What criteria should be used to evaluate a meal prep delivery service?