6.02H Teacher Handout Key Terms

A meal traditionally eaten in the morning to "break" the "fast" after a long period of time without food. Nontraditionally eaten any time of the day.

A characteristic pf food to consider when meal planning. Can make a meal more appetizing

A meal traditionally eaten in the evening. In the south, lunch may also be called dinner' while "dinner" is called supper.

Foods already prepared and used as part of a meal. Some convenience foods have all the ingredients included to prepare a dish but may be made at home.

A characteristic of foods that should be pleasing to the taste and a consideration used when planning meals

A meal traditionally served in the middle of the day and non-traditionally at other times of the day.

A time a meal is typically served based on personal or family needs

A list of foods, usually in order of being served, served at a meal.

Time taken to decide on number of meals necessary for a period of time usually a week at a time, how and when the foods needed will be purchased. Amount of time needed for food preparation is also considered

Dishes that us to prepared or prepackaged convenience foods. Considered "home cooked"

Dishes that may use some preprepared foods or convenience foods as part of the ingredient to speed up the meal preparation process

A characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing

Foods eaten between meals as a way to minimise hunger or keep up energy levels

A characteristic of foods considered when planning meals. A variety of temperature is more appetising

A characteristic of foods considered when planing meals. A variety os textures in a meal make it more appealing and interesting

Methods used for food preparation that makes preparation time shorter

Traditional times - breakfast in the a.m., lunch around noon, dunner (supper) in the early evening. Non traditional mealtimes may revolve around work schedules, social schedules or school schedules. For example a person working second shift (4p.m. to midnight) may have a meal considered runner at 10p.m. or lunch at 3p.m.

Using several foods in the food guidance system to create a meal to add appeal and met nutritional goals