1. Time Management and Meal Planning

2. Time Management Organize the kitchen Assemble the ingredients and equipment before beginning Work on several items at the same time (dove-tailing) Clean as you go

3. Time Management cont. Use time saving shopping strategies Prepare larger quantities of food and freeze some for later Use convenience foods to save time (may increase expense, and lower quality)

4. A Good Meal Includes… Following the food pyramid Following the dietary guidelines Maintaining nutritional balance Making food look good to eat (aesthetics)

5. COLOR

6. Color: Some of the most beautiful objects in nature are foods. Many colors of food are available. Color combinations can be appealing or make you lose your appetite. Colors that are nearly the same are dull and boring. When planning meals, we need to be like artists painting a picture and use the elements and principles of line and design. Example of a dinner served to special guests: fresh broccoli, raisin, peanut salad (green) cran-raspberry drink (red) chicken cordon blue (yellow) rolls with blackberry jam (dark purple)

7. TEXTURE

8. Texture: What can be seen; it can be felt with the tongue. A variety of textures adds interest; i.e., smooth, rough, lumpy, soft, crisp. The way food feels when you chew it, such as soft, hard, crisp, or chewy. Some foods that have similar textures: soup, milk, pudding chili, stew, some casseroles, baked beans tacos, chips, crackers

9. SHAPE and SIZE

10. Size and Shape: Use various sizes and shapes. Meatballs, peas and olives are different colors but not different shapes.

11. FLAVOR

12. Flavor: Variety is important! Each person has 9,000 tastebuds that can taste sweet, bitter, sour, and salt. Smell is also important to tell small differences. Avoid using foods with similar flavors in one meal. If all the foods have a strong flavor, the combination can be unpleasant. Instead, serve both strong-flavored and mild foods for a meal.

13. TEMPERATURE

14. Temperature: Meals are more interesting if some are hot and some cold foods are used. Hot foods should be served piping hot and cold foods should be crispy chilled and served on separate plates. The temperature outside is a consideration.

15. PREPARATION METHOD Heavy/Light: Rich, very sweet or fatty foods need to balance with lighter foods. When planning a menu start with a main dish, add appetizers, beverages, and a dessert that complements it

16. NUTRITIONAL VARIETY Make sure you’re using a variety of foods from the different food groups. Apples provide different nutrients than oranges.

17. Using the Pyramid in Planning Family Meals Bread-Cereal Group Breakfast: toast, muffins, pancakes, grits, cereals Lunch/Dinner: macaroni, spaghetti, noodles, rice, breads in a variety of ways Breads and Cereals are usually inexpensive and very common

18. Using the Pyramid in Planning Family Meals Vegetables or fruit: Serve some raw and some cooked, some with crisp textures and some with soft contrast strong flavor with milk, and sweet with sour for variety in meals. Brighten meals with color—a slice of red tomato, a sprig of dark greens, or other colorful vegetable or fruit.

19. Using the Pyramid in Planning Family Meals cont Both vegetables and fruit are used in salads and as side dishes some vegetables in casseroles, stews, and soups some fruits raw, as juices, and in desserts, such as cobblers, pies, or shortcakes. Many families include their vitamin-C food as a citrus fruit or juice, as melon or strawberries (when in season) at breakfast.

20. Using the Pyramid in Planning Family Meals cont Meats and legumes usually appear as the main dish or as an ingredient in a main dish—a soup, stew, salad, casserole, or sandwich. Small amounts of two or more foods from the group used during the day can add up to a serving. Egg used in custards and baked goods count, too.

21. Using the Pyramid in Planning Family Meals cont Milk may be served as a beverage at meals or snacks. Some may be included on cereals and in preparation of other foods—soups, main dishes, custards, puddings, baked goods. Cubed or sliced cheese (plain, on crackers, or in sandwiches) Ice cream or ice milk (at meals or in between) may replace part of the milk.

22. Meals should be planned for nutritional balance, appeal, and suitability to various individual and family circumstances.

23. Parts of a Meal: Appetizers: Include fruit/vegetable juice, raw fruits/vegetables, soup, sea food, etc. Main dish: A main dish can be meat, seafood, poultry, a salad, an omelet, pancakes or a casserole Accompaniments: Vegetables, breads, rolls, sauces, relishes. Salad: Tossed vegetable or fruit, jellied. Dessert: Cakes, cookies, pies, puddings, fruit

24. Seven main differences between families: The circumstances, values, and ways families manage their resources from house to house are very different in terms of meal preparation. Does anyone have an example of a time they ate at someone else’s home and how the food, as well as the circumstances under which it was eaten, was very different from what they normally experience.

25. Seven main differences between families: The circumstances, values, and ways families manage their resources from house to house are very different in terms of meal preparation. Does anyone have an example of a time they ate at someone else’s home and how the food, as well as the circumstances under which it was eaten, was very different from what they normally experience.

26. Seven main differences between families: Family Size: This affects the amount of money needed, the preparation time, and the style of table service preferred. Age: Babies, children, teenagers and parents need different foods and don’t eat the same amount. Activity Level: With more exercise, the body requires more energy. Food Preferences: All families don’t like the same kinds of foods because of culture and traditions.

27. Seven main differences between families: Time: Recipes vary greatly in preparation time required. When there is little time, fix foods requiring little time. Special Diets: Health considerations such as diabetes, high blood pressure, lactose intolerance, ulcer, stroke, and heart problems influence what people eat. What are some examples of foods some people must limit and why? Food Budget: If money is limited, foods from basic ingredients prepared from scratch may be a better choice than fast-food or convenience foods. Some families don’t realize this and the fact that they could help themselves out of a trying financial situation with their food budget.

28. Label Literacy Required on labels: Identifying statement or name Net weight or net contents Artificial coloring Flavoring and preservatives Name and address of manufacturer, packer or distributor Special info that affects people with health problems

29. Label Literacy cont. Ingredients list - listed from the largest amount to the smallest amount Percent of daily value – label based on 2000 calorie diet, indicates the percent of nutrients the product contains Total sodium intake per day – not more than 2400 mg per day

30. Label Literacy cont. Nutritional facts required – must include facts if any nutritional information or claims are made: i.e. provides 9 essential vitamins and minerals.

31. Label must conform to the following: servings or portion size and servings or portions per container must be consistent with federal standards calories from fat per serving percent of daily value of fat, cholesterol, sodium, total carbohydrates (including dietary fibers and sugars) and Protein percent of vitamin A, C, calcium and iron

32. Label Literacy cont. Some labels may tell the approximate number of calories in a gram of carbohydrate, protein and fat Purpose of UPC (universal product code) on label - accurate inventory, speed the check-out process, save time updating prices

33. Asterisk* read the small print for any information with an asterisk such information may give exception to what is stated in larger print

34. Label Definitions/Terms

35. Low in the food could be eaten frequently without exceeding recommended amounts i.e. fat, saturated fat, cholesterol, sodium or calories low in fat means that one serving has no more than 3 grams of fat

36. Reduced, less, or fewer the food must have at least 25% less of something (fat, calories, sodium) than a comparison food the term reduced is used when the food has been nutritionally altered

37. Good source of one serving of the food contains 10 - 19% of the daily food value for a particular nutrient

38. Organic and natural Have not been defined by law

39. High source of fiber at least 20% from fiber

40. Juice must be 100% juice products using the terms fruit drink or fruit beverage may contain less than 10% fruit juice

41. Dates on Labels sell date indicates the last day the product should remain on the store shelf allows a reasonable amount of time for home storage/use after that date may also say “sell by (date) or best if purchased by _(date)_” examples - dairy products, cold cuts

42. Dates on Labels cont. use by date recommended date to use the product by product may still be safe to eat after the date has passed quality will start to go down examples - breads, cereals, dressings

43. Dates on Labels cont. open dating gives consumer an idea of how long a product can remain wholesome and safe a package date doesn’t guarantee quality; that depends upon how the product was handled

44. Shopping Tips Fruits and vegetables in season are generally at their lowest price. Plan menu around grocery ads. Make a weekly menu plan. Make a list and use it.

45. Budgeting and Shopping Strategies to Meal Management Guidelines: prepare a shopping list - group similar foods together to be efficient check cupboards/pantry to avoid duplication familiarize yourself with the store layout comparison shopping - compare unit prices and cost per serving avoid damaged goods and frozen packages with ice crystals on outside

46. Guidelines cont: check dates on the package plan meals around store specials check ads for loss leaders stick to the list to avoid impulse buying shop alone avoid shopping when hungry or tired

47. Guidelines cont: limit shopping trips - the more trips to the store the more money spent purchase what you can use and store quantity buying can benefit if the item is used frequently take advantage of sales of frequently used items; case lot sales buy foods in season for best prices using a calculator while shopping can help keep track of money spent while shopping

48. Advertising strategies impulse buying most popular and profitable items are at eye level to encourage buying end aisle displays multiple pricing encourages buying more - (3/1.00) specials - buy one get one free celebrity endorsement - often don’t tell you they actually use the product

49. Advertising strategies cont: create brand recognition - shop for a brand instead of a product (Kleenex vs. facial tissue) advertisements appeal to basic needs - security, self-esteem, acceptance, positive images - associate the image with the product if the claim is too good to be true, it probably is manufacture and store coupons in store samples; free mailed samples

50. Advertising strategies cont: loss leaders - get you in the store to purchase the bargain and often end up buying extra items

51. Unit pricing/cost per serving price per unit - ounce, quart, pound or other unit to show the best value unit price = total price divided by the number of units unit pricing is often figured and listed on the store shelf unit pricing is a way to compare brands and also different size packages/containers of the same brand largest package isn’t always the least expensive per unit

52. Unit pricing/cost per serving cont: larger package even if it is cheaper per unit not always best buy if the product isn’t going to be used before the expiration date or spoilage cost per serving = total price divided by the number of servings cost per servings is often used to compare two different types of foods example - chicken breast with bone and skin vs. boneless skinless chicken breast

53. Coupons coupons usually offered on national brands; check cost of other brands to compare use coupons when the final cost is less than other comparable brands/products coupons are often used to get consumer to try new products consumer often purchase items they don’t use/need because of the coupon incentive rebate coupons often require original receipt and proof of purchase hard to sometimes track; additional time and postage

54. Name/National Brands vs. Store Brands store brands are foods without name/national brand names store brands usually less expensive and often same quality; often manufactured by a national company check unit pricing of brands to compare buy for intended use - store brands that have lower quality and appearance; may work for food products where appearance isn’t a major factor

55. Spending Record food dollars may be evaluated by keeping a spending record is helpful when determining how to reduce amount of money spent on food includes money spent on food prepared in the home as well as food prepared outside the home

56. Convenience Foods convenience foods are food products sold prepared or semi-prepared convenience foods come in many forms generally the more the food is processed/prepared the higher the cost save time but consumer will pay for the service of the preparation when taking into account the cost of time, some convenience foods are worth the added cost

57. Convenience Foods cont: on a limited budget reducing the amount/type of convenience foods can save money most contain food additives generally convenience foods are higher in fat and sodium content cost of packaging is also added into the total cost of the convenience food

58. Eating Out more and more meals are eaten outside the home or prepared and brought into the home greater variety of types of foods available; keep in mind the food pyramid and dietary guideline fast food meals often are higher in fat and salt than home-prepared meals portion sizes may be larger which often encourages overeating on a limited budget reducing the amount of food eaten out can save money

59. Time Management and Meal Planning