NOTE FROM INSTRUCTOR: In the Dinner Conversations, it's fine to not post
about a topic if you have nothing to add. What you get points
for is if you posted once on 2 different days. It's great when
you can read all of the postings so you can reply if someone
asks you a question. And you're welcome to post more often if
you want.
ACTIVITIES
at a glance.
Post at least 2 (on at
least 2 different days) responses to
Dinner Conversation 4. (be certain you've FIRST done
ALL of the Preparation
Questions below). Keep in mind that
a posting DOES count even when it's a "Reply" to
another student rather than to me.
Complete Unit 4 Study
Questions for 15 points (be certain
you've FIRST done ALL of the Preparation
Questions below).
Skill OBJECTIVE for Unit 4:
Make progress toward selecting, preparing and enjoying
wholesome food that tastes good and is easily prepared using
inexpensive, locally available foods.
REQUIRED
RESOURCES
Secrets of Feeding A Healthy FamilyPART III:
How To Cook
Prologue & Ch. 8- How to Get Cooking pp 89-11
Ch. 9- How to Keep Cooking pp 121-145
Ch. 10- Enjoy Vegetables and Fruits pp 147- 172
DINNER CONVERSATION 4Read the
Dinner Conversion topics of the week from the moodle.
III. Unit 4 Study
Questions( 15 points) Preparation Question
What was interesting or surprising (or not surprising) to you
about the Opinion and Survey Questions Results for Unit 3 (last
week... parenting styles, regular
and
intelligible infants, References on
pages 69-70, moves and countermoves)? The
Results are in Week 3 in CAPITAL letters.
Describe the specific result and explain what you found
interesting or not surprising.
Look through last week's Dinner Conversation 3. Do
you find at least 2 postings by you on at least 2 different
days?
What was one thing you learned from looking through Dinner
Conversation for Unit 3 (parents of either Jeremy or Vicky, tiny
talent, NPR story, nutritional hand-wringing)? It could be
something surprising or interesting or something you already
knew.
Note what you learned as well as the name of the
person who made the comment.
Satter discusses fresh versus processed fruits and vegetables on
pages 165-168, and she says the following on page 165:
"Fresh vegetables and fruits are not necessarily the most
nutritious. It depends on how they have been handled
between the farm and your plate." This Unit also has other
resources about vegetables and fruits.
EX 1Read "Quality of
Produce Used for Processing" (in the RESOURCES above). How soon
after harvest is NORPAC's produce usually processed, according
to this document?
EX 1 Is the
produce NORPAC uses graded using USDA standards?
Yes. The produce is graded using USDA standards.
No. The produce is NOT graded with any standards.
EX 1 When does
NORPAC contract with a grower to use the produce they grow?
before planting begins
midway through the growing season
just before harvest
immediately AFTER harvest
EX 1 Once that
contract with a grower is made for specified acreage, how much
of that specified acreage can that grower use to supply other
markets?
no more than 50% of it
no more than 25% of it
no more than 10% of it
none of it
EX 1 Read the
article in the RESOURCES above called "Troubling Statistics
About What's In Your Food". In a 2003 USDA report, which
was found to have more pesticide residue?
canned peaches
fresh peaches
EX 1 In the
same 2003 USDA report, where were pesticides detected less
often?
tomato paste
fresh tomatoes
EX 1 The "Can't Find Fresh"
article in the RESOURCES above says that frozen peaches actually
contain slightly more of the nutrient ______________ , since it
is is added to maintain color.
EX 1 According to this article,
what can happen when frozen fruits or vegetables have been
allowed to thaw and are then refrozen?
Quality declines.
Nutrients can be lost.
Both of the above.
EX 1 This article also says
that frozen vegetables should be used within how long of when
they are purchased?
EX 1 What is the SECOND best
way to cook vegetables for maximum nutrition, according to the
article?
EX 1 Finally, it says that the
liquid from canned vegetables can have what proportion of a
vegetable's nutrients?
EX 1 The "Fruit Juice
Concentrate" article above in the RESOURCES says that the fruit
juice concentrate used as flavoring in fruit drinks (like most
Snapple drinks) is mostly what?
fruit juice
refined, also called processed, sugar
EX1 Read
the Prologue to Part III on pages 89-93 of Secrets. This
section says to use whole milk for young children. She says that
if everyone likes it, it's okay to switch to lower fat milk
after a child has reached:
1 year old
18 months old
2 years old
EX1 Select
the TRUE statement.
Satter says a child should be allowed to eat as much dessert
as she wants.
Satter says not to give seconds on dessert.
On page 92, Satter says her standard for salt in a recipe is
about ____ teaspoon of salt per cup of food.
1/8 teaspoon
1/4 teaspoon
3/4 teaspoon
1 teaspoon
Her recipes have about __________ of fat per helping of food.
1-2 teaspoons
1-2 tablespoons
OPINION QUESTION: Which figure in Chapter 8
(How to Get Cooking) do you find most interesting and/or
helpful?
FIGURE 8.1 Cooking Pasta
FIGURE 8.2 Oil- or Water-Packed Tuna
FIGURE 8.3 Mercury in Canned Tuna
FIGURE 8.4 Ground Beef
FIGURE 8.5 Keeping Clean When You Cook Chicken
FIGURE 8.6 Bacon
FIGURE 8.7 Eggs
FIGURE 8.8 Cooking Beef to Make It Tender
FIGURE 8.9 Feta, Brie, and Pregnancy
FIGURE 8.10 Fish
FIGURE 8.11 Purchasing and Using a Meat Thermometer
FIGURE 8.12 Ice Cream Scoops
OPINION QUESTION: Which is your favorite recipe in
Chapter 8 (How to Get Cooking)?
(When making a note of your favorite recipe, if your favorite
recipe is actually a Variation of a recipe, write the name of
the original recipe. For example, if your favorite recipe
is the Variation on the top of page 97, write Tuna Noodle
Casserole.) Note:All of the recipes are
listed at the front of the book on pages xi and xii.
OPINION QUESTION: Which figure in Chapter 9
(How to Keep Cooking) do you find most interesting and/or
helpful?
FIGURE 9.1 Poaching and Simmering
FIGURE 9.2 Broth
FIGURE 9.3 Sifting Flour
FIGURE 9.4 Preparing Beef Cubes
FIGURE 9.5 Browning Meat
FIGURE 9.6 Garlic
FIGURE 9.7 Cooking Dry Beans
FIGURE 9.8 Sauteing Vegetables
FIGURE 9.9 Rice
FIGURE 9.10 Flavoring Beans
FIGURE 9.11 Sesame Oil
FIGURE 9.12 Fat for Frying
FIGURE 9.13 Making Perfect Boiled Eggs
FIGURE 9.14 Generic Casserole
OPINION QUESTION: Which is your favorite recipe in
Chapter 9 (How to Keep Cooking)?
OPINION QUESTION: Which figure in Chapter 10
(Enjoy Vegetables and Fruits) do you find most interesting
and/or helpful?
FIGURE 10.1 Herbs in Cooking
FIGURE 10.2 Prepackaged Salad Greens or Do-It-Yourself
FIGURE 10.3 Salad Oil
FIGURE 10.4 Cooking Potatoes for Salad
FIGURE 10.5 Fresh Greens
FIGURE 10.6 Potatoes for Boiling or Baking
FIGURE 10.7 Bell Peppers
FIGURE 10.8 Buttermilk
FIGURE 10.9 Cooking Apples
OPINION QUESTION: Which is your favorite vegetable recipe in
Chapter 10 (Enjoy Vegetables and
Fruits)?
OPINION QUESTION: Click on the link in the RESOURCES called
"Why buy Local?" from Willamette Farm & Food
Coalition. Of all the benefits of local food that
are listed there, which benefit interests you the most?
It is fresher, tastier and more nutritious.
It supports local farmers and keeps more food dollars in our
community.
It conserves energy and reduces output of greenhouse gases.
It gives a better picture of how our food is produced.
All of these interest me equally.
None of these interest me.
From RESOURCES called Willamette Farm & Food
Coalition. Read information about "Local Food
Systems." What is a Local Food System?
Our core local food system
includes all
of the food producers, processors, distributors, retailers,
and restauranteurs
who operate in Lane County.
The wider local food
system includes FOOD for Lane County, other governmental and
non-profit hunger relief programs, OSU Lane County Extension,
school food programs, and other food and farming
organizations.
The
food
system includes each one of us because we eat food.
All
of the above
From RESOURCES called Willamette Farm & Food Coalition.
What are example of Community Supported Agriculture (CSA)
Programs?
