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Principles of Menu Planning

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Presentation on theme: "Principles of Menu Planning"— Presentation transcript:

1 Principles of Menu Planning
Variety, Nutrition, Flexibility, Necessary Equipment

2 Try a variety of recipes
Vary your vegetables Switch up your cooking methods Choose new ways to flavor with less fat: herbs and spices Introduce new food cultures

3 Include foods from all of the food groups
Nutrition Include foods from all of the food groups Fill half your plate with fruits and vegetables Eat whole grains Go lean with protein Include calcium rich foods

4 Plan ahead for busy schedules
Flexibility Plan ahead for busy schedules Prep meals ahead of time Keep frozen vegetables on hand Double and freeze smaller meal portions Plan weekly menus and shop once

5 Have healthy cooking equipment on hand
Necessary Equipment Have healthy cooking equipment on hand Indoor and Outdoor grills Air fryer Sauté Pan Steamer


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