OCS voc. 18

A meal traditional eaten in the morning to break the fast after a long period of time with out. food. Nontraditionally eaten any time of the day

A characteristic of food to consider when meal planning. Can make a meal more appetizing

A meal traditional eaten in the evening. In the South, lunch may also be called this; while another name is supper

breakfast in the a.m. lunch around noon, dinner (supper) in the early evening; mealtimes may revolve around work schedules, social schedules or school schedules. Ex: working second or night shift

A characteristic of foods that should be pleasing to the taste & a consideration used when planning meals

A meal traditional served in the middle of the day & non-traditionally, at other times of the day

A time a meal is typically served based on personal or family needs

A list of foods, usually in order of being served, served at a meal

Time taken to decide on number of meals necessary for a period of time, usually a week at a time, & how & when the foods needed will be purchased; amount of time needed for food preparation is also considered.

Dishes that use no prepared or prepackaged convenience foods. Considered home cooked

Dishes that may use some preprepared foods or convenience foods as part of the ingredients to speed up the meal

A characteristic of foods considered when planning meals. A variety of designes in a meal is move appetizing

Foods eaten between meals as a way to minimize hunger or keep up energy levels

A characteristic of foods considered when planning meals. A variety of degrees in a meal is more appetizing

A characteristic of foods considered when planning meals. A variety of structure in a meal make it more appealing & interesting