Foods and Nutrition

c. List the advantages of using a shopping list whenpurchasing food.d. Compare the prices of the same food product sold indifferent ways: national brand versus generic or storebrand; economy size versus regular size; supermarketversus discount or warehouse store; canned versus frozen.e. Identify ways to reduce spending on food purchases.Goal 3:The student will identify, describe, and demonstrate the principles ofdining etiquette.Objectives-The student will be able to:a. Describe the purpose and importance of dining etiquette.b. Create a step-by-step guide for demonstrating properetiquette in a restaurant.c. Compare and contrast table settings and meal service forformal and informal dining.d. Identify and describe six different types of meal service.e. Outline the factors to consider when planning a party.f. Define the term hospitality and list the duties of ahost/hostess for a formal party.g. Discuss the importance of dining etiquette in the workingworld.h. Compare and contrast dining etiquette in other countriesand cultures.Goal 4:The student will identify and describe food-related career opportunities.Objectives-The student will be able to:a. Research career opportunities in hospitality and identifythe requirements for entry-level employment in careers ofinterest.b. Outline the requirements for and benefits of participationin the HCPSS Culinary and Hotel and RestaurantManagement Academy programs.c. Research opportunities for postsecondary education andtraining in the hospitality field.UNIT IV: Wellness through FoodGoal 1:The student will identify and assess the effects of nutrients required tomaintain good health.Objectives-The student will be able to:a. Divide nutrients into six groups and describe theirfunctions.