Comparison should include an evaluation of food labels, food unit pricing, shelf life, ingredient list, nutritional value, organic vs. non-organic, and the effect of budget and time on food choices.

Process/Skill Questions:

Thinking

What is the difference between a homemade food, a convenience food, and a ready-made food?
What is food-unit pricing?
Why are levels of sodium higher in convenience and ready-made foods?
Why would people choose convenience and ready-made foods?
Why is it important to read food labels for convenience and ready-made foods?

Communication

How can you determine the best value of a food item when using unit pricing?

Leadership

How would you organize a food lab to compare the advantages and disadvantages of ready-made, convenience, and made-from-scratch foods?
Why should you analyze preservatives and non-essential ingredients found in convenience and ready-made foods?

Management

How can weekly planning help you to make better use of your resources?
What criteria should be used to evaluate a meal prep delivery service?