Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning

Meal Pattern Menu Planning Menu Planning Principles Basic menu planning principles are a great starting point to meet both food preferences and the nutritional needs of your participants.

5 Basic Menu Planning Principles Strive for balance (Think flavor) Emphasize variety (Think sizes and shapes) Add contrast (Think texture) Think about color Consider eye appeal Think about ways you could follow these principles.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning STRIVE FOR BALANCE Balance Flavors in appealing ways: Avoid serving many strong flavored foods in a meal. Serving only mild flavored foods may make a meal bland and unappealing. As we grow older, our palate (tastes) may change. Some may be overly sensitive to any flavors, while some may not really be able to taste much at all.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning STRIVE FOR BALANCE Examples: Spicy Meal: hot buffalo wings, Taki’s, mexicali corn,spinach salad, milk Bland Meal: Baked chicken breast, white rice, mashed potatoes, roll, pears, milk.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning STRIVE FOR BALANCE Balance higher fat foods with lower fat foods: Avoid having all high fat entrées during the same week. Balance out higher fat entrées with lower fat side dishes.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning STRIVE FOR BALANCE Example: Entrée: Grilled ham and cheese sandwich Sides: Steamed carrots and fresh strawberries (instead of scalloped potatoes and peach cobbler)

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning EMPHASIZE VARIETY Include a wide variety of foods from day to day: Avoid keeping a “scheduled” day for specific items. Lasagna every Monday Tacos every Tuesday,etc.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning EMPHASIZE VARIETY Vary the types of entrées you serve: Don’t serve sandwiches and casseroles for dinner every day What about main dish salads, soups, calzones, pastas

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning EMPHASIZE VARIETY Include food in different forms or prepared in several ways: Do you usually serve vegetables raw or steamed? What about flavorings and spices?

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning EMPHASIZE VARIETY Example: Broccoli Ways to prepare: raw steamed boiled sautéed broiled blanched Ways to use: salad garlic or ginger quiche soufflé w/sesame seeds pasta Some combination dishes may only provide a partial serving of fruit or vegetable component, so be sure to have enough of another fruit or vegetable to have a reimbursable meal.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning EMPHASIZE VARIETY Include a small amount of unfamiliar food in meals and snacks: Add a seasonal fruit or vegetable to an old favorite Offer a small amount of a new food in addition to the planned menu Be sure what you are adding does not displace a component.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning STRIVE FOR CONTRAST Think about the texture, taste, and appearance of foods : Hamburger gravy, mashed potatoes, applesauce, roll and milk Add a crisp green salad, crunchy carrot rounds, or strips of steak for a more appealing meal For those with texture modification needs, try you best not to just slop scoops of pureed food on the plate. Maybe look into getting food molds, or use garnishes for color.

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning STRIVE FOR CONTRAST Avoid offering too much of the same types of foods in a meal: Starchy: chicken pasta, baked potato, breadstick, corn, milk Sweet: Honey glazed ham, baked yams, roll, strawberries, and milk

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning STRIVE FOR CONTRAST Use different combinations of shapes and sizes of foods: Cubed meat, diced potatoes, mixed vegetables, fruit cocktail isn’t too exciting Whole food, cubes, mounds, shredded bits, strips should all be combined in a meal

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning THINK ABOUT COLOR Avoid using food of all the same color in a meal: Turkey, white rice, white bread, cauliflower, pears, and milk all lack color

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning THINK ABOUT COLOR Use color foods, like fruits and vegetables to add natural color: Broccoli with mashed potatoes, a tomato slice on macaroni salad, green peppers to corn

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning THINK ABOUT COLOR Sprinkle herbs and spices on bland foods for both taste and color: Cinnamon on canned fruit Paprika on vegetables or potatoes Basil, parsley, or cilantro

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning CONSIDER EYE APPEAL Visualize the entire presentation: Consider the color of the dishes or trays that will be used Don’t forget about making the meal setting appealing, with table clothes and seasonal decoration, if possible

Meal Pattern Menu Planning 1/07 Meal Pattern Menu Planning CONSIDER EYE APPEAL Plan the way you will place the items on the plate: Visualize how it will look when it is served Place foods next to each other that “go”, like bread and pasta, not pears Some people are picky about their food touching and running together.

Meal Planning Steps 1. Choose the main dish. Select the staple food. Ex. Potatoes , rice, noodles, or stuffing. 3. Select one or two vegetables or sides. 4. Choose a salad and a bread. 5. Select the dessert and appetizer.

Weekly Meal Planning Planning for the week: Allows you to make sure you are meeting your nutrition needs Makes grocery shopping easier Is more economical Helps in making meals interesting; actually consider our factors Avoid in food waste