Life Transitions 20, 30

(a)	Examine personal and external factors (e.g., availability, religion, affordability) that influence food choices.
(b)	Investigate the impact of diets and personal food choices on personal well-being.
(c)	Investigate available community resources (e.g., food banks, community kitchens, school meal programs, community gardens) that provide additional access to nutritious and affordable foods.
(d)	Explore costs of various meals (e.g., self-prepared, meal subscription boxes, restaurants).
(e)	Estimate the cost of eating a healthy, balanced diet (e.g., fresh fruit and vegetables, lean protein, whole foods).
(f)	Research the variance in food costs based on international, national, provincial, territorial and regional geography.
(g)	Examine the possible health consequences (e.g., cardio-vascular disease, hypertension, diabetes) of long-term consumption of food with low nutritional value.
(h)	Compare nutrition fact tables (e.g., carbohydrate, fat, protein) of similar food items and their possible impact on personal well-being.