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MEAL MANAGEMENT PLANNING MEALS. Planning Meals  Meal management involves using resources of skills, money, and time to put together a nutritious meal.

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Presentation on theme: "MEAL MANAGEMENT PLANNING MEALS. Planning Meals  Meal management involves using resources of skills, money, and time to put together a nutritious meal."— Presentation transcript:


2 Planning Meals  Meal 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.

3 Planning meals  How do you begin to plan great meals?

4 Meal planning  Cookbooks, magazines, and the food sections of newspapers often give many good menu suggestions  You might also keep a collection of your family’s favorite recipes and add to it as you discover new favorites

5 Five factors when you meal plan  Nutritious and appealing  Meals that suit your cooking skills  Food budget  Available preparation time

6 Planning for nutrition  You must plan carefully to have meals and snacks that will supply all the essential nutrients.

7 Pyramid meal pattern  A meal pattern is a guide that outlines the basic foods normally served at a meal.  Two to three servings from the grains group  One to two servings from the vegetable group  One to two servings from the fruit group  One serving from the milk group  One serving from the meat and bean group

8 Meal pattern  Grain products should be the foundation of each day’s meal  Vegetables are easy to include in meals and snacks.  Fruit should be include each day as a drink, whole, or in a salad  Milk as a beverage or foods made with milk.

9 Variety in Meals  Color, 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.

10 Color  Color adds eye appeal to meals, so plan meals with a variety of colors.  Garnishes can add color and variety to a meal

11 flavor  The flavor of foods should complement each other  Use well-liked combinations of foods that taste good together  Vary the flavors of food items to avoid repeating one flavor

12 Texture  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.

13 Shape and size  Use your creative flair to combine a variety of shapes and sizes in your meals  Avoid serving several foods at the same meal that are the same shape and size

14 Temperature  Plan to include foods that differ in temperature as part of the meal plan

15 Cultural and societal influences  Variety in colors, flavors, textures, and shapes plays a role in foods of all cultures  Culture 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.

16 When 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

17 Your cooking skills  The meals you plan are often determined by the preparation skills you have developed.  Little experience, simple meals  Have patience with yourself as you learn to cook  With practice your cooking skills will develop

18 Your food budget  The amount of money budgeted for food is an important factor in planning meals  Limited food budget  Use care to select foods that are economical as well as nutritious  Weekly specials, coupons, seasonal foods,

19 Your preparation time  Convenience foods are food products that have some preparation steps done to them  Usually ready to heat and serve  Require some preparation, but they require less time than made-from-scratch foods.  Plan foods that require no cooking

20 Preparation time  Plan 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 schedules  Select food that taste good reheated  Plan to have food items on hand for family members to make their own meals.

21 15-2 Shopping for Food  Plan and organize a shopping list  Describe different types of food stores  List factors to consider when deciding how much food to buy  Explain how to recognize quality in foods

22 Shopping 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 needs  As a smart shopper you must also be able to evaluate the quality of food products.

23 Shopping list  A 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 list  Time  Energy  money

24 list  Write you shopping list before you go grocery shopping  Review your recipes you are planning to prepare  List all the items you need for your weekly menus and snacks  Add staples items  Save time and energy by organizing your shopping list according to the grocery store layout.

25 Deciding where to shop  Four types of food stores are supermarkets  Discount supermarkets  Specialty sores  Convenience stores

26 supermarkets  Sell a wide range of food and household products  Charge lower prices because they do a high volume of business  Convenience services  Check cashing  Home delivery

27 Discount supermarkets  Sell foods and household items at discounted prices  Offer less variety  Fewer customer services

28 Specialty stores  Specialize in carrying one type of food item  Prices are often higher  Quality and personalized service

29 Convenience stores  Offer convenient locations  Longer hours  Fast service  Product selection is limited  Prices are higher  Is the added cost worth the convenience.

30 Evaluating 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?

31 Deciding how much food to buy  Your decision should be based on your food budget  Serving sizes  Storage space  Shelf life

32 Recognizing quality in foods  Wise buying includes knowing which quality is best suited to your needs  Stores stock various brands of products;  National brands  House brands  Generic products

33 National brands  Advertised nationwide  Generally of high quality  Cost more

34 House brands  Brands that are sold by a store or chain of stores  Quality is similar to national brands  Usually cost less

35 Generic products  Plain labels containing only the names of the products and other required label information  Nutritionally equivalent to national and house brands, but the quality may not be the same.

36 Quality Foods  For best quality avoid buying damaged packages.

37 15-3 Buying Information  Use unit pricing to compare the cost of food products  Describe four types of open dating used to indicate the freshness of food products  Identify the types of information found on food product labels and tell how it can be used to make wise purchase decisions  List three sources of consumer information about food products

38 Unit pricing  Unit pricing shows the cost per standard unit of weight or measure.  Unit pricing to compare prices among brands, package sizes, and products form  Unit pricing labels are usually posted on the shelves beneath food items.

39 Open dating  Process gives you information about the freshness of foods  Appears in four forms:  Pack date-tells you when the food was processed  Pull date-last day a store should sell the product. Usually found on dairy and cold cuts.

40 Open dating  Freshness 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.

41 Food 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 diced  The net contents or net weight  The name and address of the manufacturer, packer, or distributor  A list of ingredients

42 Label information  Ingredients must be listed on the label in descending order by weight  Food additives are substances that are added to food for a specific purpose  May be added during and phase of production  Subject of concern to some people

43 Nutrition Facts Panel  By law, almost all packaged food products are required to include nutrition labeling  The panel includes the following nutrition facts:  Serving size  Servings per container  Calories per serving and calories from fat

44 Nutrition Label  Nutrients per serving, including total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, and protein  Percent daily values of nutrients based on a 2,000 calorie diet

45 Universal product code  Universal product code is a group of bars and numbers that contains price and product information.  Automatically records the information about the product  Customer’s receipt list the items purchased and their prices, along with the total.

46 15-4 Storing Foods  Describe general guidelines for storing foods  Identify two examples of technology in food packaging

47 Storing Foods  Storing food properly is just as important as selecting it.  Should be stored at home as they were in the grocery store  Will help maintain the quality of food

48 storage  Refrigerator perishable foods  Freezer  Tightly wrap foods in heavy duty foil and freezer wrap or place in airtight containers.  Label  Date  Practice FIFO

49 storage  On a shelf  Food rotation-store the freshest food at the back of the shelf use the oldest first

50 Technology 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 cost  Aseptic packaging foods and containers are sterilized separately, then the food is packed in the container in a sterile chamber. Juices, soups, tofu

51 Technology  Retort packaging  Foods are sealed in foil pouches and then sterilized.  This type of packaging is used for some shelf-stable entrees  Stored for up to six months

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