1. Meal Planning
Chapter 17

2. Meal Patterns
Meal patterns vary from family to family. Most people set their own meal pattern, with family influence.
Set meal time better than grazing
Be careful not to skip meals

3. Importance of Family Meals
A chance for parents to serve as role models
Encourage healthy eating habits
Establish family traditions
Socialize and civilize children
Establishment of family unity
Gives safety, and security for children
Research shows an increased reading and language development of children
Kids who eat most often with their parents are 40% more likely to say they get mainly A's and B's in school = Kids get better grades!

4. Meal Appeal People eat with their senses:
More color the better, adds visual interest
More than 1 shape
Flavor – stimulate different taste buds – herbs, spices, sauces, citrus, sweets, spicy, etc.
Include a variety of texture - soft, chunky, crunchy, smooth, chewy
Temperature – a cool item paired with a hot item

5. Nutrition Great meals look and taste good and are NUTRIENT DENSE.
Use MyPlate to plan your meals

6. Food Budget Food costs are a MAJOR part of a family’s budget.
(10-15% monthly)
Make wise food decisions:
Check for in season fruits and vegetables
Choose whole foods instead of partially prepared or ready to eat foods
Buy foods in bulk
Prepare larger portions and have leftovers

7. Mealtime Timesavers
Keep easy to fix foods on hand. (cut veggies, prepared pasta sauce, salad ingredients)
Serve leftovers. (leftover spaghetti or rice could be used in a stir-fry)
Use convenience items. (prepared or partially prepared)
Be sure to watch convenience foods to ensure they are also healthful.
Make meals ahead of time. (weekends, free evenings)
Use fast- cooking methods. (microwave, stir-fry, broil)
Create one-dish meals. (salads, hot dish, sandwiches)

8. Meals Away from Home
Meals consumed away from home are usually higher in fat, calories, and cholesterol.
Control meals away from home by:
making healthful choices
controlling portions
consider appetizers
consider sharing
take leftover food home
Be very careful to remember the calories in the chips, crackers, popcorn, or rolls/bread

9. Snacks There are many healthful snacks that you can choose.
Control snacking by watching portions size, and
eating nutrient-rich foods.
Try not to snack when you are bored.
PLAN your snacks.
Turn off the television while eating.
Avoid snacking one hour or less before meals.
Be cautious when purchasing snacks from vending machines.

10. Our Food Labs TOGETHER: Read the recipe.
I will go over the recipe, tell you important things to remember.
LAB GROUPS:
Make a grocery list.
Go into their assigned kitchen and pull out equipment that will be used.
Complete the task list. Divide up the responsibilities in making the recipe.
IF YOU MISS A LAB:
Complete the Lab Make Up sheet within a week 

11. FOOD LAB EXPECTATIONS & SAFETY Get Parent Signature!
READ:
FOOD LAB EXPECTATIONS & SAFETY Get Parent Signature!

12. ALL DONE!

13. Preparing meals and snacks
Chapter 17.2
Preparing meals and snacks

14. Working in the Foods Lab
Planning your meal in the foods lab is important to successful meal preparation.
Preparing a meal includes planning your work, assigning jobs to lab members, making a list, and estimating time needed for each task.
EVERY PERSON IN THE LAB MUST KNOW AND UNDERSTAND RECIPE.

15. Working in the Foods Lab
Planning for a meal involves:
listing the steps in each recipe and the time required, assigning a lab member
listing any additional time needed for cooking
consider the task/prep term and cooking times
Consider nutrition, safety, and sanitation
listing tasks with tentative starting times
figuring out in by/eat by times
List all ingredients needed
Preparation for a meal involves:
carrying out the plan on lab day according to the planning steps

16. Working in the Foods Lab
Cleanup is another important part of the process.
All group members MUST be involved in cleanup.
Evaluation of your work is yet another important part of the lab experience that will allow you to make positive changes in the future.
After each lab we will blog about the recipe and the group work and communication.

17. Working in Your Home Kitchen
Preparing food at home is similar to working in the foods lab.
Just like in the lab, cooking at home requires a good deal of careful planning and preparation.
Make sure you double check all ingredients and all equipment

18. Homework
Add your name to the upper right corner of your paper along with the date.
Write the following two questions on your paper, SHOW YOUR WORK WHEN YOU FIGURE OUT THE ANSWER.
Marcus purchases one pop everyday for $1.75 at work. How much money has he spent after a year? If he cuts back drinking pop to every other day, how much money will he save in the next year?
Molly eats out for lunch every day of the school year (180 school days), she spends about $6.00 each day. How much money does she spend on eating out for a school year?
Write the following statements on the back of your paper, then answer using a minimum of 10 complete sentences for each:
The worst meal I have ever had is:
The best meal you have ever had is:
If I could have any meal I would choose the following items (don’t forget to add WHY)