Chapter 16

1. Chapter 16 Meal Planning

2. Meal Manager A meal manager is someone who uses resources to reach goals related to preparing and serving food. • A meal manager’s resources include: • Money • Time/Budget-plan for managing money • Energy • Knowledge • Skills • Technology • Food Availability • Equipment

3. Meal Patterns • A meal pattern is an outline of the basic foods normally served at each meal. • A Food Guide meal pattern includes: • 1-2 servings of fruits & veggie groups • 2 ounce-equivalents grain group • 2 ounce-equivalents meat & bean group • 1 serving milk group

4. Meals Breakfast-a good breakfast should be rich in complex carbs and protein for energy, and it is also a good time to get Vitamin C in the diet. A small amount of fat should be eaten in the morning to make the meal stay with you. Lunch-a good time to eat leftovers; you can prepare salads, casseroles, soups and sandwiches with leftovers. Dinner-the meal is often heavier than lunch, and this is a great time to go easy on the complex carbs, and have more fruits and veggies.

5. What do you think? Is it better to eat three times a day? Or Is it better to eat six times a day? Why?

6. Planning a Meal Menu A menu (list of foods to be served at a meal) can be a useful tool to a meal manager. Meal planning makes grocery shopping easier and ensures that all food groups are met!

7. Meal Planning • Staple foods are basic items used on a regular basis: • Milk • Cereal • Eggs • Bread • What else? Scratch cooking Convenience foods Bulk foods Speed –scratch cooking

8. Planned Spending Families in the U.S. spend, on the average, about 10% of their incomes for food.

9. Factors Affecting Food Needs Activity Size Sex Age Example: It costs more to feed an athlete than it does to feed someone who works in an office. Why? How many calories did Michael Phelps have to consume during the Olympics and training? How many hours a day did he train? http://blogs.wsj.com/health/2008/08/13/the-michael-phelps-diet-dont-try-it-at-home/

10. Factors Affecting Food Purchases Family income-What types of food are most expensive? Choosing foods within budget-convenience foods, homemade, or dining out/time and skills available for food prep Number of family members-costs more to feed large family, but large family can save by buying in bulk. The age of family members Food preferences-a family who likes steak and fresh fruit will spend more than a family who eats casseroles and canned goods. Family values (cultures/customs)-some families see food as a basic need and spend less; other families see food as entertainment and may spend more. The amount of food wasted-store food properly and don’t get more than you will eat!

11. Food Budget Prepare simple meals at home more often-cost less, taste better! Choose economical main dishes-get protein from beans if meat is too expensive (or buy lean ground meats). Store advertisements and coupons! Reduce food waste-serve and prepare smaller portions.

12. Reduce Food Expenses The cost of food has little bearing on nutritional value, so instead of steak you could buy ground beef or instead of buying large eggs, you could buy medium because they are cheaper. Convenience foods are usually more costly, so make foods from scratch. Watch your spending at restaurants, vending machines, coffee shops, and concession stands.

13. Taste buds are flavor sensors covering the surface of the tongue. • Four basics tastes recognized by taste buds are sweet, sour, salty, and bitter. • Aroma helps to stimulate your appetite and taste buds. • Texture and flavor should compliment each other (peanut butter and jelly); do not serve foods with similar flavors (do not serve a salad with tomatoes if you are serving spaghetti with tomato sauce). Flavor Flavor is a mixture of taste, aroma, and texture

14. Colors should provide pleasing contrast and should not clash. • Tomatoes and carrots would not be pleasing with red cabbage. • Tomatoes and carrots would be pleasing with broccoli. • Garnishes add color to a meal. • Nutmeg • Paprika • Lemon wedges • Green pepper strips • Parsley sprigs • Orange peel twists • Cucumber slices • Tomato peel roses • Presentation is the arrangement of food on a plate, and you pay for the arrangement of food when you are fine dining. Color Color appeals to the eye and stimulates appetite.

15. Familiar food textures are hard, chewy, soft, crisp, smooth, sticky, dry, gritty, and tough. • Serve foods in combinations that have different textures. • A good combination would be a crisp cookie with soft, smooth pudding. • A bad combination would be mashed potatoes with creamed cauliflower. Texture Texture is the feel of the food in the mouth

16. Avoid serving foods of all the same size on a plate. • If you are serving chicken and rice casserole, broccoli spears would be a better side dish than peas. • Choose foods with various shapes and sizes when planning meals. Shape and Size Shape and size of food items affect how appetizing they look.

17. Serve foods that contrast in temperature. • A cold salad provides a contrast to a piping hot entrée. • Icy cold sherbet cools the sensation created by steaming chili. • Hot foods should be served hot and cold foods should be served cold. • A steaming bowl of soup is more appetizing than a barely warm bowl. • A cold, crisp salad will taste better than a room temperature salad with wilted lettuce. Temperature Temperature can affect appetite appeal.

18. Save Time and Energy Eat out—make nutritious choices Money—purchase time-saving convenience foods; finished foods (packaged cookies, frozen fruit), semi-prepared foods (cake mix) Knowledge and skills—when, where, and how to shop Time—meal managers use time to save time; use time to organize the kitchen in order to save time later

19. Food Assistance Programs