2Planning MealsMeal management involves using resources of skills, money, and time to put together a nutritious meal.A meal manager must plan well-balanced menus; shop for healthful, economical foods; and prepare meals in the time available.
3Planning mealsHow do you begin to plan great meals?
4Meal planningCookbooks, magazines, and the food sections of newspapers often give many good menu suggestionsYou might also keep a collection of your family’s favorite recipes and add to it as you discover new favorites
5Five factors when you meal plan Nutritious and appealingMeals that suit your cooking skillsFood budgetAvailable preparation time
6Planning for nutrition You must plan carefully to have meals and snacks that will supply all the essential nutrients.
7Pyramid meal patternA meal pattern is a guide that outlines the basic foods normally served at a meal.Two to three servings from the grains groupOne to two servings from the vegetable groupOne to two servings from the fruit groupOne serving from the milk groupOne serving from the meat and bean group
8Meal patternGrain products should be the foundation of each day’s mealVegetables are easy to include in meals and snacks.Fruit should be include each day as a drink, whole, or in a saladMilk as a beverage or foods made with milk.
9Variety in MealsColor, flavor, texture, shape, size, and temperature are important points to consider in planning meals with variety.Keeping these factors in mind will help you plan meals that are attractive as well as delicious.
10ColorColor adds eye appeal to meals, so plan meals with a variety of colors.Garnishes can add color and variety to a meal
11flavor The flavor of foods should complement each other Use well-liked combinations of foods that taste good togetherVary the flavors of food items to avoid repeating one flavor
12Texture Textures of foods should offer variety Crisp, tender, soft, creamy, smooth, crunchy, and chewy describe common food textures.Try to serve at least three textures in each meal.
13Shape and sizeUse your creative flair to combine a variety of shapes and sizes in your mealsAvoid serving several foods at the same meal that are the same shape and size
14TemperaturePlan to include foods that differ in temperature as part of the meal plan
15Cultural and societal influences Variety in colors, flavors, textures, and shapes plays a role in foods of all culturesCulture and society have been influencing people’s food choices since prehistoric times.If you are like most people you tend most often to choose foods that reflect your culture.
16When you are the Meal Manager As a meal manager, you need to consider more than the nutrition and appearance of the food.Consider your skills, your budget, and the amount of time you have available
17Your cooking skillsThe meals you plan are often determined by the preparation skills you have developed.Little experience, simple mealsHave patience with yourself as you learn to cookWith practice your cooking skills will develop
18Your food budgetThe amount of money budgeted for food is an important factor in planning mealsLimited food budgetUse care to select foods that are economical as well as nutritiousWeekly specials, coupons, seasonal foods,
19Your preparation timeConvenience foods are food products that have some preparation steps done to themUsually ready to heat and serveRequire some preparation, but they require less time than made-from-scratch foods.Plan foods that require no cooking
20Preparation timePlan meals that suit the time you have available for preparation.A variety of eating schedules.Meals will have to be planned to meet these various schedulesSelect food that taste good reheatedPlan to have food items on hand for family members to make their own meals.
2115-2 Shopping for Food Plan and organize a shopping list Describe different types of food storesList factors to consider when deciding how much food to buyExplain how to recognize quality in foods
22Shopping list Shopping for food is an important part of meal planning You must decide what to buy, where to shop, and how much will meet your needsAs a smart shopper you must also be able to evaluate the quality of food products.
23Shopping listA shopping list is a detailed list of the kinds and amounts of foo you want to buy.Save three valuable resources by planning you shopping listTimeEnergymoney
24list Write you shopping list before you go grocery shopping Review your recipes you are planning to prepareList all the items you need for your weekly menus and snacksAdd staples itemsSave time and energy by organizing your shopping list according to the grocery store layout.
25Deciding where to shop Four types of food stores are supermarkets Discount supermarketsSpecialty soresConvenience stores
26supermarkets Sell a wide range of food and household products Charge lower prices because they do a high volume of businessConvenience servicesCheck cashingHome delivery
27Discount supermarkets Sell foods and household items at discounted pricesOffer less varietyFewer customer services
28Specialty stores Specialize in carrying one type of food item Prices are often higherQuality and personalized service
29Convenience stores Offer convenient locations Longer hours Fast serviceProduct selection is limitedPrices are higherIs the added cost worth the convenience.
30Evaluating store features Does the store offer courteous service and helpful employees?Is the sore clean and well maintained?Are meats, produce, and dairy products always fresh?Does the store stock a variety of foods in various packages sizes to meet you needs?Is the checkout fast and efficient?
31Deciding how much food to buy Your decision should be based on your food budgetServing sizesStorage spaceShelf life
32Recognizing quality in foods Wise buying includes knowing which quality is best suited to your needsStores stock various brands of products;National brandsHouse brandsGeneric products
33National brands Advertised nationwide Generally of high quality Cost more
34House brands Brands that are sold by a store or chain of stores Quality is similar to national brandsUsually cost less
35Generic productsPlain labels containing only the names of the products and other required label informationNutritionally equivalent to national and house brands, but the quality may not be the same.
36Quality FoodsFor best quality avoid buying damaged packages.
3715-3 Buying InformationUse unit pricing to compare the cost of food productsDescribe four types of open dating used to indicate the freshness of food productsIdentify the types of information found on food product labels and tell how it can be used to make wise purchase decisionsList three sources of consumer information about food products
38Unit pricingUnit pricing shows the cost per standard unit of weight or measure.Unit pricing to compare prices among brands, package sizes, and products formUnit pricing labels are usually posted on the shelves beneath food items.
39Open dating Process gives you information about the freshness of foods Appears in four forms:Pack date-tells you when the food was processedPull date-last day a store should sell the product. Usually found on dairy and cold cuts.
40Open datingFreshness date-it indicates the end of the products quality peak, but the product can be used beyond this date.Expiration date-last day a product should be used or eaten.
41Food Label Information According to government regulations certain information must appear on labels:The common name of the product and its form, such as whole, sliced, or dicedThe net contents or net weightThe name and address of the manufacturer, packer, or distributorA list of ingredients
42Label informationIngredients must be listed on the label in descending order by weightFood additives are substances that are added to food for a specific purposeMay be added during and phase of productionSubject of concern to some people
43Nutrition Facts PanelBy law, almost all packaged food products are required to include nutrition labelingThe panel includes the following nutrition facts:Serving sizeServings per containerCalories per serving and calories from fat
44Nutrition LabelNutrients per serving, including total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, and proteinPercent daily values of nutrients based on a 2,000 calorie diet
45Universal product code Universal product code is a group of bars and numbers that contains price and product information.Automatically records the information about the productCustomer’s receipt list the items purchased and their prices, along with the total.
4615-4 Storing Foods Describe general guidelines for storing foods Identify two examples of technology in food packaging
47Storing FoodsStoring food properly is just as important as selecting it.Should be stored at home as they were in the grocery storeWill help maintain the quality of food
48storage Refrigerator perishable foods Freezer Tightly wrap foods in heavy duty foil and freezer wrap or place in airtight containers.LabelDatePractice FIFO
49storageOn a shelfFood rotation-store the freshest food at the back of the shelf use the oldest first
50Technology in food packaging These packaging methods allow some perishable foods to be stored on pantry shelves .These methods also allow for improved flavor and nutrition at a reduced costAseptic packaging foods and containers are sterilized separately, then the food is packed in the container in a sterile chamber. Juices, soups, tofu
51Technology Retort packaging Foods are sealed in foil pouches and then sterilized.This type of packaging is used for some shelf-stable entreesStored for up to six months