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You have to remember the facts about the MY PLATE food guide in order to write nutritionally balanced menus. Fruits ½ cup= 1 avg. serving 2 cups daily.

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Presentation on theme: "You have to remember the facts about the MY PLATE food guide in order to write nutritionally balanced menus. Fruits ½ cup= 1 avg. serving 2 cups daily."— Presentation transcript:

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3 You have to remember the facts about the MY PLATE food guide in order to write nutritionally balanced menus. Fruits ½ cup= 1 avg. serving 2 cups daily Vegetables ½ cup = 1 avg. serving 2 ½ cups daily Dairy: 1 cup= 1 avg. serving 24 ounces daily Protein 3oz. = 1 avg. serving 6 oz. total daily Remember, at least 1 dark green or deep yellow and 1 citrus fruit or vegetable is needed every day. Grains ¾ cup = 1 avg. serving 1 oz. = 1 avg. serving 6 ounces total daily

4 We see color and shape! We taste sweet, sour, salty, and bitter. (some add umami… savory) We hear food while we eat it or cook it. We feel texture and temperature. Smell is stimulated while food is eaten and being prepared.

5 Condiments are accent-flavored foods usually not eaten alone, but added to other foods to compliment their flavors. Condiments should NOT be confused with spices like salt and pepper. Condiments appeal to the senses! C a t s u p M u s t a r d Soy Sauce Salad Dressings M a y o n n a i s e R e l i s h Syrup BBQ Sauce S o u r c r e a m

6 _____ ¾ cup oatmeal w/ 1 tsp. sugar and dash cinnamon _____ 1 cup milk _____ 4 oz. orange juice Macaroni & Cheese_____ ¾ cup macaroni _____ 2 slice cheese Sandwich_____ 1 bun _____ 2 oz. hotdog w/ 1 tsp. catsup _____ ½ cup green beans _____1 medium apple _____ 8 oz. iced tea _____ 3 oz. meatloaf _____ 1 large baked potato w/ 1 T. sour cream _____ 1/2 cup corn _____ 1 dinner roll w/ 2 tsp. butter _____ 8 oz. tomato juice _____ 1 cup grapes (snack) G D F GDD PP Vitamin C GG P V Vitamin A F _ P VV V G V FF ERROR! There are only 5 ounces of grains in this menu! Sugar & cinnamon are spices, not condiments

7 Although the term diet is commonly associated with weight loss, it actually just refers to the combination of foods included in our daily intake. There are many special diets, for health, social, and cultural reasons. is best for weight loss. The average person burns 1,800 calories per day in a process called metabolism. It the calorie intake exceeds the number burned…the excess are stored as fat. It only takes 3,500 extra calories to make an extra pound.

8 Following the rules of special diets can prove to be quite a juggling act… A bland diet limits spicy or greasy foods. A diabetic diet controls sugar intake. A low-carbohydrate diet limits sugars and starches. A vegetarian diet excludes meat, poultry and seafood. A low-cholesterol diet limits saturated fats. A low-sodium diet limits salt intake. A vegan diet limits animals and animal products. A low-fat diet limits all fats.

9 Controls food production, manufacturing, and accurate labeling. Servings RDA Recommended Daily Allowance Ingredients are always listed in order of quantity…by weight! RDA Recommended Daily Allowance

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11 Breakfast is the first meal of the day. The word derives from the idea of breaking the involuntary fast during hours of sleep. The meal was popularized in the United States by Edward Bernays during the 1920s and 1930s, in order to promote sales of bacon. A full breakfast is a meal featuring all food groups (and perhaps several breads & cereals) and includes hot foods, such as meat and eggs. Although breakfast includes traditional foods, it is often served all day long.

12 On the European continent, breakfast consisted of a very light meal eaten in the warmer weather near the Mediterranean coast, while the Northern Europeans in colder climates ate a more substantial morning meal. A typical Continental breakfast consists of juice, coffee and milk, or hot chocolate with a variety of sweet cakes and pastries, often with a sweet jam, cream, or chocolate filling. A Continental breakfast (sometimes called a Mediterranean breakfast) is a light meal meant to satisfy one until lunch.

13 The word brunch is a blend of the two words breakfast and lunch. It is usually served during the late morning hours, replacing both the breakfast and luncheon meals. Traditional breakfast foods are served for brunch, but are accompanied by some standard luncheon items such as vegetables and desserts.

14 Eggs are one of the most versatile of breakfast foods. The pleats on a chefs hat or toque, up to 100 of them, are said to represent the number of ways an egg can be prepared! Eggs can be purchased fresh in the shell, frozen, dried, reconstituted, or in the form of egg substitutes. Eggs provide protein for the meal. Protein group

15 PoachedFriedScrambled Shirred: baked with butter or cream in a small casserole dish called a ramekin Soft-cooked (coddled or cooked just below boiling for 3 minutes instead of 10; served hot) Eggs Benedict

16 Bacon, sausages, Canadian bacon, and ham are favorite breakfast meats, each having a distinctive strong flavor created through a curing process… a flavor to wake up the mouth. To prevent shrinkage on these high-fat meats, cook them at low temperatures and drain the excess fat on paper towels. Steak is another common breakfast meat. Protein group

17 Tomatoes, onions, olives, peppers are common vegetables served for breakfast… especially as ingredients in an omelet. Hash browns or fried potatoes are a starchy vegetable that is a filling and energizing addition to breakfast. Vegetable group

18 Fruit group Citrus fruits such as oranges and grapefruit wake up the mouth! A fruit compote contains fruit, cooked in syrup. ½ cup of fruit OR fruit juice is an average serving size Strawberries, bananas, raisins, blueberries, etc. complement cereals

19 The most common breads served at breakfast are quick breads, which rise quickly with baking powder or soda rather than with the slower-acting yeast. Some quick breads start as a dough… a mixture that is firm enough to pick up with the hands. Scones Coffee cake Biscuits Cake donuts Grains group

20 Many quick breads start as a batter… a mixture that is too soft and runny to be picked up with the hands. Waffles Cornbread Pancakes Crepes Muffins French Toast ( made with a milk/egg mixture)

21 Yeast breads eaten for breakfast are often pre-made the day before, since many take hours to raise before baking. Bagels, English muffins, croissants, brioche, and toast Raised, glazed donuts and rolls

22 There are over 400 different types and size of boxes of cold cereal available in todays market, made from oats, wheat, corn, barley, rye, soy, and other high-fiber grains. There are two types of hot cereals: whole/cracked/flaked such as oatmeal, and granular such as farina (cream of wheat). Cooked (fried, boiled, or baked grits) Grains group

23 Dairy group Cheese Yogurt

24 Coffee is drip-brewed, percolated, vacuum brewed, or French-pressed. It may be served black, or with cream and/or sugar. It may be regular or decaffeinated (free of the stimulant caffeine). The brewing process involves boiling or simmering. Other than milk and fruit juices, coffee, tea, and hot chocolate beverages are the most common breakfast drinks. Tannins, the oils from the coffee beans, give coffee a bitter flavor if held for over an hour. Cocoa is chocolate in milk; hot chocolate is chocolate in hot water. Compare nutrients and calories. Coffee is brewed; tea is steeped (tea leaves are soaked in hot water). Tea has less caffeine than coffee.

25 Espresso: coffee made under pressure; double strength Café latté or latté: (ka-FAY LAH-tay) 1/3 espresso and 2/3 steamed milk Cappuccino: (kap-oo-CHEE-no) equal parts of espresso coffee and milk and froth, sometimes sprinkled with cinnamon or powdered cocoa Café au lait: (ka-FAY-o-LAY) similar to latte except that drip-brewed coffee is used instead of espresso, with an equal amount of milk. Some add sugar. White coffee: black coffee with unheated milk added. Some add sugar. Mocha: a latte with chocolate added. Chicory: a coffee substitute, used especially during wartime

26 Todays Americans are increasingly aware of the importance of breakfast to start the day, but fast-paced mornings dont allow much time for meals. The fast-food industry has responded.

27 The breakfast table may be set formally or informally. Brightly-colored linens, dinnerware, or centerpieces provide part of your morning wake up call! Fruit Bread Milk or water Juice Coffee spoon Napkin folds Knife blade faces in Pieces 1 from table edge

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