Title: Apply science-based dietary guidelines when planning menus.
Course: Nutrition and Wellness (19253-18) > Section: Planning Menus and Preparing Food

Application should include

- identifying common science-based dietary guidelines and their contents
- explaining the application of guidelines to sample daily menus that meet USDA standards (see the 2020 DGA and USDA MyPlate)
- planning menus that demonstrate application of guidelines
- examining a selected number of recipes for fat, sugar, and sodium content
- recommending any changes needed to reflect dietary guidelines for given health concerns.

Process/Skill Questions:

Thinking

- What is the relationship between personal responsibility and menu planning?
- How can the dietary guidelines in the DGA and MyPlate be incorporated into plans that include special occasions, vacations, or eating out?

Communication

- What factors may determine how well dietary guidelines can be applied to family menus?
- How can the importance of nutritious food choices be communicated to family members?

Leadership

- How can the appeal of various nutritious foods be improved for people who do not like them?
- How can menus that take science-based dietary guidelines, food appeal, and cost into consideration be planned?

Management

- What information is needed to serve nutritious meals without exceeding the resources of the family?
- What management skills help apply science-based dietary guidelines to menu planning?