(Prerequisite to Practicum for Independent Living) Students gain understanding of mypyramid, serving sizes, six essential nutrients, reading food labels, food diaries, and disease prevention. From this information students develop 6 meals; breakfast (2), lunch (2), and dinner (2) with and without recipes. Students then analyze cost of the meals ensuring that they are within a $45 budget.
- Teacher: Therese Feldmeier
- Teacher: Elizabeth Gray
- Teacher: Susan Peterson
- Teacher: Attain VOS
- Teacher: Scott Wright