Title: Demonstrate the ability to serve nutritious meals.
Course: Independent Living (22904-36)

Demonstration should include

- practicing portion control
- creating presentation of meal courses (e.g., appetizer, entrée, dessert)
- utilizing tableware and place settings
- following safety and sanitation practices for serving food.

Teacher Resources:

- Food Portions: Choosing Just Enough for You, National Institutes of Health
- Everyday Food Safety for Young Adults, U.S. Food and Drug Administration

Process/Skill Questions:

Thinking

- What factors determine one’s choices of aesthetically pleasing foods?
- How does table setting affect meal progression?
- How is a buffet table organized?
- What is portion distortion?

Communication

- What resources are available to assist one with serving proper portions?
- How do portions vary by age? How are portion sizes measured and presented in meal service?
- How does meal service reflect the safety and sanitation practices of the food service workers?
- How can families avoid technology disruptions during mealtime?

Leadership

- How can one serve appropriate meals and snacks when every family or group member likes different foods?
- What information does one use to evaluate meal etiquette?
- How can one teach others about the importance of portion control in a healthy lifestyle?

Management

- What information does one need to serve nutritious foods?
- How does one ensure that foods are safe to consume? Which food safety practices are crucial to follow in serving safe foods?