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Across
  1. 1. using several foods in the food guidance system to create a meal to add appeal and meet nutritional goals.
  2. 5. planning: time taken to decide on the 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. The amount of time needed for food preparation is also considered.
  3. 7. strategy: a method used for food preparation that makes preparation time shorter.
  4. 10. 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.
  5. 11. pattern: a time a meal is typically served based on personal or family needs.
  6. 13. a characteristic of foods that should be pleasing to the taste and a consideration used when planning meals.
  7. 16. foods eaten between meals as a way to minimize hunger or keep up energy levels.
  8. 17. a characteristic of foods considered when planning meals. A variety of textures in a meal make it more appealing and interesting.
  9. 18. a list of foods, usually in the order of being served, served at a meal.
Down
  1. 2. a characteristic of foods considered when planning meals. A variety of temperatures in a meal is more appetizing.
  2. 3. a meal traditionally eaten in the evening. In the South, lunch may also be called dinner; while “dinner” is called supper.
  3. 4. vs. nontraditional mealtimes: traditional times-breakfast in the a.m., lunch around noon, and dinner (supper) in the early evening. Non-traditional mealtimes may revolve around work schedules, social schedules, or school schedules. For example, a person working the second shift (4 p.m. to midnight) may have a meal considered dinner at 10 p.m. or lunch at 3 p.m.
  4. 6. food dishes: foods already prepared and used as part of a meal. Some convenience foods have all the ingredients included to prepare a dish but must be made at home.
  5. 8. a meal traditionally eaten in the morning to “break” the “fast” after a long period of time without food. This meal is nontraditionally eaten any time of the day
  6. 9. a characteristic of food to consider when meal planning. Color can make a meal more appetizing.
  7. 12. a meal traditionally served in the middle of the day and non-traditionally at other times of the day.
  8. 14. a characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing.
  9. 15. dishes: dishes that use no pre-prepared or prepackaged convenience foods. Considered “home-cooked.”