a$)$ Analyze your weekly menu.

i$.$ Is your meal plan healthy?

ii$.$ Does your meal plan contain a variety of food textures and consistencies? $($Page $219)$

iii. When should meals and snacks be planned? $($Page $220)$

iv$.$ What is portion distortion and how can it be avoided?

v$.$ Describe a teacher's role in creating a positive mealtime experience below. $($Page $220)$

$\backslash$table$[[$Teacher$\text{'}$s role,Description$],[\backslash$table$[[$Arranging the$],[$mealtime$],[$environment$]],],[\backslash$table$[[$Establishing$],[$comfortable$],[$routines$]],],[$Considering$,]]$