Chapter 13 Questionnaires and Instruments McGraw-Hill/Irwin Business Research Methods, 10e Copyright © 2008 by The McGraw-Hill Companies, Inc. All Rights Reserved. 13-2…

Slide 1CONVENIENCE FOODS Slide 2 Objectives: The student will: Apply budgeting and shopping strategies: Identify advantages and disadvantages of convenience foods. Compare…

Slide 1The Ingredient Process Chapter 6 Slide 2 Objectives Identify the various considerations made when planning a menu Define standardized recipes Explain the purpose of…

Slide 1 Time Management/Meal Planning Notes Slide 2 Time Management 1. Organize the kitchen. 2. Assemble all ingredients and equipment before beginning. 3. Work on several…

Slide 1 Obesity: why a big issue? Overview of the public health problem Pamela Mason Slide 2 Prevalence of obesity in adults England Slide 3 Rates of obesity in children…

CONVENIENCE FOODS Objectives: The student will: Apply budgeting and shopping strategies: Identify advantages and disadvantages of convenience foods. Compare the use of convenience…

Meal Planning for the Family Follow Food Guide Pyramid Recommendations Bread, cereal, rice & pasta group * 6 - 11 servings Fruit group *2 - 4 servings Vegetable group…