Handout 01.18: Project Plan Sheet, Feed a Family of Four on $40

Name: ______________________ Date: __________ Team: ______ Family card: ______

Team roles: Planner ______________ Shopper ______________ Nutrition Checker ______________ Presenter ______________
Second Shopper ______________ Recorder ______________ Materials Manager ______________

Store and circular dates: ______________________

Part 1: The plan (Day 1)

Read your family card. Underline every rule. Copy the rules here:

1. ________________________________
2. ________________________________
3. ________________________________

Already in the pantry (from the card): ________________________________

Station dish (the one dish we will cook in the lab; circle it above and write it here): ________________________________

Does the station dish fit the room's rules? No knives [ ] Pre-cooked meat only [ ] Stovetop and oven only [ ] Cooks in 20 minutes [ ] Teacher can drain and handle the oven [ ]

My guess for the total before pricing (Day 2 do now): $______

Part 2: Pricing to the penny (Day 2)

Rules: every line has a unit. You pay for the whole package, not the part you use. Pantry items are $0 and marked "pantry." Sale prices count only if the sale is on this week.

Worked row: Marinara sauce, 24 oz jar, $2.29, per jar, need 1 jar, cost $2.29, running total $2.29. [update from this week's circular]

First total: $______ Over or under $40? ______ By how much? $______

Cost per person (final total divided by 4): $______

Part 3: MyPlate check (Nutrition Checker)

Groups covered: ______ of 5 (need at least 4).

Family card check: does any dish break a rule? For each rule, write the dish you checked and "OK" or the problem.

1. Rule: ____________ Checked: ____________ Result: ____________
2. Rule: ____________ Checked: ____________ Result: ____________
3. Rule: ____________ Checked: ____________ Result: ____________

Part 4: Revision log

Every change gets one line and one sentence. Swap, downsize, or drop one item at a time and recalculate.

Final total: $______ (at or under $40) Teacher sign off: __________ (Day 2) __________ (after peer check, Lesson 1.19)

Part 5: Station dish rough cost (against $20)

Ingredients for seven tasting portions of the station dish. Most quantities are the same as for four full servings.

Station dish total: $______ (must be $20 or under). Pantry items in the FACS room (foil, plates, cooking spray, salt, garlic powder) are $0.

Back of the sheet: the visual plan template

Draw a paper plate. Divide it into the five MyPlate sections (fruits and vegetables on one half; grains and protein on the other half; a small circle for dairy beside it). Write the dish in each section and its cost under it. Write the running total in a box at the bottom. Plan on the plate first if that is easier, then copy to the table.

Sentence starters (Turkish, Portuguese, and Spanish versions are on the project sheet):

• We chose ____________ instead of ____________ to save money.
• This family cannot eat ____________ because ____________.
• Our total is ____________, which is ____________ per person.
• * *

Teacher key

There is no single right plan. A plan is signed when:

• every line in Part 2 has a size, a price, and a unit, and the cost equals the price times the number to buy;
• the running total is correct line by line and the final total is at or under $40;
• pantry items from the card are marked $0;
• Part 3 shows at least four groups with a real dish in each, and every rule on the card is checked with a dish named;
• Part 4 has one sentence per change;
• the station dish in Part 5 passes the five rules and totals $20 or under.

Usual errors: cost written as the recipe amount instead of the package (a 16 oz need priced as one 8 oz bag); a unit missing so the quantity is wrong; a drink counted as dairy; a rule on the card checked only for allergies.