Title: Compare made-from-scratch, convenience, and ready-made foods.
Course: Family and Consumer Sciences Exploratory III (19251-6) > Section: Enhancing Nutrition and Wellness

Comparison may include an evaluation of

- taste
- food labels
- food unit pricing
- shelf life
- ingredient list
- nutritional value
- organic vs. non-organic
- accessibility (e.g., “food deserts”)
- budget and time considerations.

Process/Skill Questions:

Thinking

- What is the difference between homemade food, convenience food, and 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 preparation delivery service?