Question

RATE YOUR PLATE I Examine Your Eating Habits More Closely Choose one day of the week what is typical of your eating patter. Using the table found in Appendix, all foods and drinks you consumed for 24 hours. In addition, write down the imate amounts of food you we in its such as cups, uces, spoons, and tablespoons Ater you record the amount of each food and drink consumed indicate in the table why you chose to consume the place the corresponding abreviation in the space provided to indicate why you picked that food or drink FLVR Flave u re LER CON AOV WTCL UNO EMO AVA more Availability Advertisement Weight control Finger Familytoutural HUTH There can be more than one reason for choosing a particular food or drink Application Ask yourself what your most frequent reason is for eating ording to what degree is health or food choices? Should you make the higher priorities? tive volve a reason for your II. Observe the Supermarket Explosion Today's supermarkets carry up to 60,000 items, compared to 20,000 items 10 years ago. Think about your last grocery shopping trip and the items you purchased to eat. Following is a list of 20 newer food products added to supermarket shelves. Check the items that you have tried. Then use the key from Part I of the Rate Your Plate exercise to identity why you might have chosen these products Prepackaged salad greens (variety packs other than berg lettuce) Gourmet or sprayable salad ollsleg. walnut, almond, ove or sesame ol) Gourmet vinegar (eg, balsamic or rice) Prepackaged lunch products (eg, nacho, pizza, taco, and tortilla Lunchables) - Precooked frozen turkey patties, precooked bacon Bean soup mixes (eg, lentil, black bean, combination bean soups _ Microwavable sandwiches (eg, Hotpockets, frozen sandwiches) - Microwavable meals in a bowlle.g., mac and cheese, soup) Refrigerated, precooked pasta (e.g. tortellini, fettucinil and accompanying sauces leo.pesto, tomato basil) Imported grain products (eg, risotto, farfelline, gnocchi, fusilla Whole-grain pasta orrice Frozen dinners (list your favorite of any of the wide variety) Imported sauces for food preparation (eg, hoisin or brown bean sauce, mandarin marinade, shame, curry, or fire oils) - Bottled waters (flavored or unflavored) - Trendy juices (0.9., draft apple cider, acai, pomegranate)

i need help with the fist part

Answer 1

Part 1 Food Units Reason Breakfast Eggs Two Bread slides Two Nutritive value (NUTR) Cost ($) Nutritive value (NUTR) Milk 400 ml Lunch Beef 30 grams Rice 25 grams Flavor/texture (FLVR) Convenience (CONV) Health (HLTH) Convenience (CONV) Salad 35 grams Glass of water 400 mL Dinner Bread slides Two Cheese slides Two Convenience (CONV) Flavor/texture (FLVR) Flavor/texture (FLVR) Convenience (CONV) Ham slides Two Water 400 ml