Health Professions Division

Family Food & Nutrition
FN 230
Instructor: Noy Rathakette
Eugene, Oregon

Results of Opinion Questions, Unit 4
  1. (Q#20) Which figure in Chapter 8 (How to Get Cooking) do you find most interesting and/or helpful?
    1. Figure 8.1-Cooking Pasta 12%
    2. Figure 8.2-Oil-or Water-Packed Tuna 2%
    3. Figure 8.3-Mercury in Canned Tuna 14%
    4. Figure 8.4-Ground Beef 4%
    5. Figure 8.5-Keeping Clean When You Cook Chicken 9%
    6. Figure 8.6-Bacon 11%
    7. Figure 8.7-Eggs 4%
    8. Figure 8.8-Cooking Beef to Making It Tender 21%
    9. Figure 8.9-Feta, Brie, and Pregnancy 5%
    10. Figure 8.10-Fish 5%
    11. Figure 8.11-Purchasing and Using a Meat Thermometer 5%
    12. Figure 8.12-Ice Cream Scoops 9%
  2. (Q#22) Which is your favorite recipe in Chapter 8 (How to Get Cooking)?
    1. Tuna Noodle Casserole 7%
    2. Macaroni-Tomato-Hamburger Casserole 4%
    3. Chicken and Rice 14%
    4. Broccoli Chowder 12%
    5. Spagetti Carbonara 7%
    6. Swiss Steak 5%
    7. Beefy Shortcut Stroganoff 4%
    8. Mostaccioli and Spinach and Feta 11%
    9. Herb-Baked Fish 4%
    10. Meat Loaf 5%
    11. Spaghetti and Meatballs 5%
    12. Spinach-Feta Frittata 4%
    13. Lemon Chicken 12%
    14. Braised Pork Chops with Sweet Potatoes 7%
    15. Wisconsin Fish Boil 0%
    16. Hamburgers 0%
  3. (Q#23) Which figure in Chapter 9 (How to Keep Cooking) do you find most interesting and/or helpful?
    1. Figure 9.1-Poaching and Simmering 9%
    2. Figure 9.2-Broth 7%
    3. Figure 9.3-Sifting Flour 5%
    4. Figure 9.4-Preparing Beef Cubes 5%
    5. Figure 9.5-Browing Meat 9%
    6. Figure 9.6-Garlic 7%
    7. Figure 9.7-Cooking Dry Beans 12%
    8. Figure 9.8-Sauteiing Vegetables 5%
    9. Figure 9.9-Rice 16%
    10. Figure 9.10-Flavoring Beans 2%
    11. Figure 9.11-Sesame Oil 5%
    12. Figure 9.12-Fat for Frying 2%
    13. Figure 9.13-Making Perfect Boiled Eggs 12%
    14. Figure 9.14-Generic Casserole 5%
  4. (Q#25) Which is your favorite recipe in Chapter 9 (How to Keep Cooking)?
    1. Chicken Soup 5%
    2. Ricotta Dumplings 9%
    3. Beef Stew or one of the recipe's Variations 14%
    4. Yorkshire Pudding 2%
    5. Pesto-Parmesan Chicken 25%
    6. Minestrone Soup 11%
    7. Savory Black Beans 7%
    8. Marinated Chicken Stir-Fry 16%
    9. Jambalaya 7%
    10. Fried Fish 4%
  5. (Q#26) Which figure in Chapter 10 (Enjoy Fruits & Vegetables) do you find most interesting and/or helpful?
    1. Figure 10.1-Herbs in Cooking 42%
    2. Figure 10.2-Prepackaged Salad Greens or Do-It-Yourself 16%
    3. Figure 10.3-Salad Oil 5%
    4. Figure 10.4-Cooking Potates for Salad 9%
    5. Figure 10.5-Fresh Greens 7%
    6. Figure 10.6-Potatoes for Boiling or Baking 9%
    7. Figure 10.7-Bell Peppers 5%
    8. Figure 10.8-Buttermilk 0%
    9. Figure 10.9-Cooking Apples 7%
  6. (Q#28) Which is your favorite VEGETABLE receipe in Chapter 10 (Enjoy Fruits & Vegetables)?
    1. Pumpkin Custard 9%
    2. Spinach Loaf 2%
    3. Broccoli Puff 5%
    4. Zucchini and Carrot Patties 7%
    5. Zucchini Pancakes 12%
    6. Broccoli Cashew Salad 2%
    7. Herbed Butter 0%
    8. Cheese Sauce 0%
    9. Mustard Butter 0%
    10. Olive Oil w/ Garlic 0%
    11. Olive-Cream Cheese Spread 0%
    12. Go-Everywhere Green Salad 2%
    13. Cauliflower Blue Cheese Salad 0%
    14. Best-Yet Oil and Vinegar Dressing 0%
    15. Spinach, Red Onion, and Orange Salad w/ Poppy Seed Dressing 4%
    16. Tomato Slices w/ Vinaigrette 5%
    17. Tomato and Fresh Mozzarella Salad 11%
    18. Potato Salad 8%
    19. All-American Potato Salad 4%
    20. Herbed Potato Salad 2%
    21. Sweet-Sour Cucumber Salad 4%
    22. Poppy Seed Coleslaw 2%
    23. Glazed Carrots 2%
    24. Stewed Tomatoes 2%
    25. Scalloped Corn 5%
    26. Creamed Spinach 5%
    27. Panned Cabbaged and Carrots 0%
    28. Gingered Broccoli 5%
    29. Greens and Bacon 7%
    30. Herbed Peas 0%
    31. Scalloped Peas 0%
    32. Mashed Potatoes 0%
    33. Ratatouille 0%
    34. Baked Scalloped Corn 0%
  7. (Q#29) Of the four benefits of local food that are listed under the resource called A Photo Directory of our LOCAL FOOD, which benefit interests you the most?
    1. It is fresher, tastier and more nutritious. 30%
    2. It supports local farmers and keeps more food dollars in our community. 18%
    3. It conserves energy and reduces output of greenhouse gases. 0%
    4. It gives a better picture of how our food is produced. 2%
    5. All of these interest me equally. 49%
    6. None of these interest me. 0%