Food Selection and Preparation

Food Selection and Preparation -Term Paper- Eating Habits Interviews The paper is to be a good-quality college work, counting as 25% of your semester grade. It must include sources or informal bibliography, as appropriate. Footnotes, however, are not required. Font size is to be 12 and in Times New Roman (this size and font) or similar only. Margins must be 1 inch on all sides. Direct copying from the internet is plagiarism, and not allowed unless quoted with attributions cited. Please attach to my email as a Word doc. Points will be deducted for poore speling, grammer, and sentences structures wear particularily badd or sloppyy. A detailed introduction and conclusion are recommended if you hope to achieve a high score. Your grade will be determined by several factors, including set-up for appearance/readability, content, facts, completeness, length, effort, nutritional detail, inclusion of examples, interviewee quotes (properly done in quotation marks) and your own comments/observations. Do NOT include tables/charts of nutrients. (All information to be in sentence/paragraph form.) I do not assign a length, but I do grade largely on “effort” (length). The paper is due before the night of the last class. Late papers are NOT accepted. The assignment: Select four people to interview. Your subjects should all fit into one of the following five approximate age groups that you’ve chosen for your project: 6-12 (children with parent permission), 13-17 (teens), 18-21 (college), 22-60 (working class), over 60 (retired). ALTERNATIVELY you may select one person from each of the last four groups. You must respect all social-distancing protocols and wear a mask when conducting in-person interviews, such as in a supermarket, unless they are roommates or immediate family. Make a case for the age group you select, present their answers in an outline form, and then critique each response in detail with the following: 1.) nutritional content, 2.) your opinion, 3.) supporting facts or ideas. Compare and contrast the responses to develop a conclusion about each person’s and group’s eating habits. (Do not make recommendations to the interviewees regarding their personal diets, even if they ask you. That is risky because you’re not a certified dietitian.) Explain in the paper why and how you selected each participant, and what was notable about each. Also describe any challenges that the pandemic created researching this assignment. The six questions: 1. What is your favorite food? 2. What is your favorite beverage? 3. What food do you eat most often? 4. What food do you dislike the most? 5. What is your most common breakfast? 6. What is your most common snack food?

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