1. MEAL MANAGEMENT
PLANNING MEALS

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