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Chapter 11Planning Meals Part 2 The Management of Food
Objective • Plan nutritious menus using meal patterns based on MyPyramid.
A meal pattern outlines the basic foods served at a meal. A MyPyramid meal pattern for teens includes: grains group: 2-3 oz eq vegetable group: 1-1½ cups fruit group: ½-1 cup milk group: 1 cup meat and beans group: 2-2½ oz eq Meal Patterns
Planning a Meal 1. Choose the main dish. 2. Select the grain foods. 3. Select one or two vegetable side dishes. 4. Choose the salad. 5. Select the dessert and/or first course. 6. Plan a beverage. courtesy of National Pork Board
What’s Missing? breakfast lunch photo courtesy of Fleischmann’s Yeast photo courtesy of Fleischmann’s Yeast dinner snack courtesy of National Pork Board photo courtesy of Fleischmann’s Yeast
Objective • Prepare a family food budget.
Activities Size Sex Age Do you need more or less food than other members of your family? Why? Factors Affecting Food Needs
Factors Affecting Food Purchases • Family income • Meal manager’s budgeting skills • Meal manager’s shopping skills • Meal manager’s time • Family food preferences • Family values
A budget is a plan for managing how you spend the money you receive. To prepare a budget 1. record average monthly income 2. list monthly fixed expenses and the cost of each 3. list flexible expenses and their estimated costs 4. compare the total of fixed and flexible expenses with income Preparing a Food Budget
Choose lower-priced meats. Use dried milk. Buy medium-sized eggs. Select canned and frozen fruits and vegetables when fresh are not in season. Buy unsweetened cereals and store brand breads. Limit use of convenience products and snack foods. Use coupons and take advantage of store specials. Reducing Food Expenses
Your family’s monthly income is $2,900. Your fixed expenses total $1,940 per month. Your flexible expenses total $1,120. You are currently spending about $350 a month for food at the grocery store. What is the current difference between your income and expenses? If you cut one-fourth of this difference from your food expenses, what will your monthly grocery budget be? Apply It!
Objective • Plan menus with an appealing variety of flavors, colors, textures, shapes, sizes, and temperatures.
Flavors • Choose flavor combinations that complement one another. • Avoid repeating similar flavors. • Avoid serving two or more sweet, spicy, or bland dishes together. courtesy of National Pork Board
Colors • Choose colors that provide a pleasing contrast. • Use garnishes to add color. courtesy of National Pork Board
Serve foods in combinations that have texture contrasts. Plan a balance of soft and solid foods. Avoid serving two or more chopped, creamed, or mashed dishes together. What food textures do you find most and least appealing? Textures courtesy of National Pork Board
Shapes and Sizes • Avoid serving several foods made up of small pieces. • Choose foods with various shapes and sizes. courtesy of National Pork Board
Temperatures • Plan foods that provide pleasing temperature contrasts. • Serve hot foods hot and cold foods cold. courtesy of National Pork Board
Objective • Describe resources a meal manager can use as alternatives to time and energy.
Eating Out and Money • Choose nutritious menu items when eating out. • Limit frequency of eating out to meet spending goals. • Buy ready-made foods. • Buy efficient kitchen appliances. • Hire help.
Learn when, where, and how to shop for value. Learn how to creatively prepare a variety of foods. Learn how to efficiently organize a kitchen. Which of these resources do you feel you most need to acquire? Knowledge and Skills
Technology and Time • Use a computer to plan menus, store recipes, and save shopping lists. • Use convenience foods. • Take time to organize the kitchen for efficiency. • Make the most of cooking time by preparing extra food to freeze for later use.
Key Question How will you use available resources to plan meals for your family?
Other Questions to Consider • What adjustments must be made when planning meals for people with special dietary needs? • What are some work simplification techniques that can help meal managers control their use of time? • What steps will help conserve resources in the kitchen?