Title: Evaluate how eating patterns influence wellness.
Course: Culinary Arts II (16052-II) > Section: Applying Nutritional Principles

Evaluation should include

- defining the term eating pattern--what and when one eats
- listing the benefits of eating breakfast
- listing the risks of skipping meals
- distinguishing between healthy and unhealthy eating patterns
- determining the benefits and disadvantages of snacking
- describing the nutritional value of common fast foods
- listing the benefits of foods with high nutrient density
- distinguishing food facts from food fallacies.

Process/Skill Questions:

Thinking

- What is the relationship between personal responsibility and eating patterns?
- Why should food service professionals be concerned about eating patterns and their effect on wellness?
- What are the benefits of healthy eating patterns?

Communication

- How can one compare healthy and unhealthy eating patterns?
- How can food service professionals communicate the benefits of eating breakfast, healthy snacks, or foods with high nutrient density?
- How do individuals acquire eating patterns?
- Where do people get information regarding eating patterns?

Leadership

- What happens when families do not practice healthy eating patterns?
- What are the psychological factors related to eating disorders?
- What are the effects on the body of using starvation or of binging and purging as weight-control methods?
- Why is there misinformation concerning food and food supplements? What are the consequences of accepting misinformation as fact?

Management

- What management skills help individuals engage in healthy eating patterns?
- What information and resources help people make healthy choices?
- What steps can food service professionals follow to help establish healthy eating patterns for individuals who need to control intake of calories?