Across
- 4. shopping: large stores where groceries and other items may be purchased, typically in bulk.
- 6. planning: time taken to decide on number of meals necessary for a period of time, usually a week at a time, and how and when the foods needed will be purchased. Amount of time needed for food preparation is also considered.
- 7. using several foods in the food guidance system to create a meal to add appeal and meet nutritional goals.
- 8. food store: a specialty store where foods considered beneficial for a particular area of health. Prices tend to be higher.
- 10. an organized set of guidelines.
- 12. money received in payment for work, as a gift, or won.
- 15. market: a place to shop for groceries that is usually local and has fresh fruits and vegetables available for sale. Fresh cheeses and meats may also be available.
- 17. code: a bar code on the packaging that gives price information as well manufacturer information.
- 20. store: open for customer convenience, usually 24 hours a day. Prices are typically higher than regular grocery stores.
- 22. cooperative: a group of people that combine time, money and effort to buy foods together to save money and increase the freshness of products at the same time. Local produce is typically the main food component.
- 24. expense: a component of a budget that can change based on want or usage.
- 26. cooking/speed scratch dishes: dishes that may use some pre-prepared foods or convenience foods as part of the ingredients to speed up the meal preparation process.
- 27. cooking dishes: dishes that use no pre-prepared or prepackaged convenience foods. Considered “home-cooked.”
- 29. preference: foods that an individual may particularly like.
- 30. a characteristic of foods considered when planning meals. A variety of textures in a meal make it more appealing and interesting.
Down
- 1. a characteristic of foods considered when planning meals. A variety of temperatures in a meal is more appetizing.
- 2. a characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing.
- 3. spending plan: a method that helps a person to keep track of the money available and spent on foods.
- 5. larger store where groceries, cleaning supplies, and personal needs items may be purchased.
- 9. mixtures of herbs and spices used to season foods.
- 11. system: a set of rules by which people determine what is the most important to them.
- 13. ordering: a process that allows ordering groceries over the internet, someone shops for you, and you go and pick them up.
- 14. a group of items that share similar characteristics.
- 16. a rule to follow that meets or exceeds the needs for a specific topic.
- 18. foods eaten between meals as a way to minimize hunger or keep up energy levels.
- 19. budget: the monetary plan that helps a family or individual meets its goals.
- 21. hours: hours available in a store that tends to be less busy; ideal for saving time when shopping.
- 23. manager: someone who uses resources to reach goals related to preparing and serving food. Resources include time, income, and availability.
- 25. vs. nontraditional mealtimes: traditional times-breakfast in the a.m., lunch around noon, dinner (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 (4 p.m. to midnight) may have a meal considered dinner at 10 p.m. or lunch at 3 p.m.
- 28. strategy: method used for food preparation that makes preparation time shorter.
- 29. expense: a component of a budget that stays the same each time payment is due.