Basic Meal Planning FACS Standards 8.4.1, 8.4.2, 8.4.3, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

Planning Meals involves: Deciding what foods to serve How to prepare foods Keep in mind nutrition How will meal fit into day’s eating pattern

What are diner’s nutrition needs; are there foods that need to be avoided What are available resources

Resources for Meals Time and energy – limited; look for quick and easy recipe or think about convenience foods Food choices and availability – foods are seasonal; may need to make substitutions Money – limited food budget Preparation skills – start with simple recipes you can prepare with confidence

Equipment – when you find a new recipe, consider what special equipment or ingredients might be needed Using resources wisely may mean making trade-offs Cooking with convenience may mean cost is higher Cooking from scratch may mean more time for preparation

Meal Appeal Characteristics that make a meal appetizing and enjoyable Meal planning begins with planning main course Add side dishes to complement it

Consider: Color – think of plate as an artist’s palette; plan meals to include an array of colors; colorful fruits and vegetables than can brighten any meal Shape and size – vary shapes and sizes; chop, cube, dice, serve whole, cut with decorative cutters

Flavor and aroma - avoid using similar flavors and aromas in one meal – will clash Texture – way the food feels in your mouth – soft, hard, crisp, chewy; include a variety Temperature – hot foods should be piping hot; cold food should be crisply chilled; serve hot and cold foods on separate plates

Planning a Meal Meal Plan starts with food that takes longest to prepare; then work on other foods Can foods be prepared earlier Set table ahead of time Ask for help

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Meal Schedule Decide what time you want to serve meal Count backward to determine time to start preparation

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Weekly Meal Planning Long-range planning has several advantages – Cuts down on anxiety and time spent on deciding what to serve every day Promotes greater variety of meals Helps get the most for your food dollar Decreases unneeded trips to supermarket

Makes food preparation more organized and efficient Aim for balanced nutrition and variety in meals and snacks Set aside a regular time and place for meal planning Ask family members about plans for the week – know when have meetings, practice to plan when to eat

Check refrigerator, freezer, and cabinets to see what have on hand Check newspaper ads for foods on sale Plan nutritious snacks as well as meals

When you have menus planned, prepare a grocery list Weekly planning is well worth the initial investment of time ( can be used over and over)