Handout 1.18: Project Plan Sheet (student copy), Life Skills Arcade

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:

________________________________
________________________________
________________________________

Already in the pantry (from the card): ________________________________

Dish	MyPlate group(s)	Who on the card eats it?	Time to make
Main:
Vegetable:
Grain (if the main has none):
Fruit or second vegetable:
Drink (water is free):

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.

#	Item (product and brand)	Size	Price	Unit (per jar, per lb, per bag, each)	How many to buy for four	Cost	Running total
1
2
3
4
5
6
7
8
9
10
11
12

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

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

Part 3: MyPlate check (Nutrition Checker)

Group	Covered?	Which dish?
Fruits	☐
Vegetables	☐
Grains	☐
Protein foods	☐
Dairy	☐

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.

Rule: ____________ Checked: ____________ Result: ____________
Rule: ____________ Checked: ____________ Result: ____________
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.

Change #	What we changed (from what to what)	Why (over the cap, missing a group, broke a rule, better price)	New running total
1
2
3
4

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.

Item	Size	Price	Unit	How many	Cost

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.
* *

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