Meal Management Ch 21 notes

Meal Management Involves using resources to meet goals related to preparing and serving food The resources Knowledge of nutrition Knowledge of food safety Food Preparation skills Time Money

Planning for Appeal A meal will not satisfy hunger if no one will eat it Considering your family’s preferences will help you plan a meal that they will find more appealing Use variety to make meals more appealing as well Adds interest Different flavors, colors, textures, shapes and sizes and temperatures

Flavor Consider introducing your family to new foods from time to time Ethnic foods offer a variety new flavors Eating habits change slowly, don’t be discourages if they don’t like everything you serve Also serve a variety of flavors in each meal Balance Strongly flavored foods with ones that are more subtle Spicy Burrito paired with mild pinto beans Tart Apple slices paired with sweet caramel topping

Color Color appeals to the eye and stimulates appetite. Meal of poached fish, scalloped potatoes and steamed cabbage. How could we fix? Sprinkle fish with paprika, change potatoes to au gratin potatoes by adding some cheese Replace cabbage with broccoli

Texture Texture variety makes meals more enjoyable to eat Creamed Turkey, mashed potatoes, and applesauce- all smooth creamy texture. Adding crunchy, chewy or soft textures make it more appetizing How could we change? Roast Turkey and mashed sweet potatoes with apple wedges on a bed of fresh spinach

Shape and Size Shape and size affect how inviting they look Shape: Plate filled with strips of pepper steak, French fries and carrot sticks How could we fix? Baked potato and sliced carrots with a pepper steak instead Size: Vary size of food pieces Don’t serve tuna and rice casserole with green peas and coleslaw, made up of all small pieces Serve salad with sliced tomatoes with the casserole instead

Temperature Balance hot and cold food Don’t serve breakfast with hot chocolate, scrambled eggs, toast and warm fruit cobbler. How can we fix? Serve cold drink and have cold fruit instead or yogurt Make sure all foods are served at appropriate temperature Few prefer lukewarm soup or milk that is barley cool Safer also Hot foods should be above 140 degrees F Cold foods should be below 40 degrees F

Planning for Nutrition Second advantage to meal planning is helps meal managers provide for nutritional needs. No single food can provide all needed nutrients If one person doesn't like a certain food, can find others that provide the nutrition needed Different members of family may need different nutritional needs

Characteristics of Family Members Everyone needs same nutrients but amounts vary Age, sex, body size and activity level Use same meal, adjust proportions Special Diets? Low sodium for high blood pressure or no meat for vegetarians? Dieticians can counsel a meal manager about meeting those needs

Nutrition Planning Resources Resources include: Food Guide Pyramid Dietary Guidelines for Americans Basic meal patterns If you have too few or too many servings at one meal, make up for it at another meal or with snacks Keep serving size in mind, if you eat 6-7 ounces of chicken for lunch, could skip this food group at other meals

Nutrition Planning Resources cont. Breakfast generally makes up about ¼ of the day’s nutrients Lunch and Dinner each furnish about 1/3 of the days needs Snacks make up the rest

Controlling Food Costs Third advantage of meal planning is being able to manage how much money your family spends on food Use the following techniques to help control food costs without giving up appetite appeal or nutrients Spending Plan Cost Cutting Menus

Use a spending Plan Budget: plan how to use your sources of income to meet various expenses Most do on a monthly budget Don’t spend more money then you receive! Fixed expenses: same each month- mortgage or rent, car payment Flexible Expenses: clothing, utility bills which vary from month to month

Use a spending Plan cont. As the meal manager, have to stay within established food budget Save all receipts to see if you are meeting this goals Meats, gourmet foods, convenience products add to food expenses Eating out and having frequent dinner guests add to cost too

Cost-cutting Menu Plans When planning menus use less costly foods Fruits and veggies group: fresh produce that is in stock, canned or frozen Milk Yogurt and cheese group: nonfat dry milk Meats/Eggs/Nuts group: peanut butter Plan Menus that take advantage of advertised store specials Broccoli on sale? Use it several times that week in different dishes, salad one day, casserole the next

Saving Time Saving time and effort is a fourth advantage of meal planning Often people skip meals when short on time You can use Organizational skills Timesaving appliances Food products and recipes designed to speed preparation

Organize work space and equipment Store kitchen utensils close to where you are likely to use them Keep cupboards and drawers neat If things are difficult to get out and put away you are less likely to use them! Ingredients on hand! Shopping list handy so you can jot down items you need as you think of them Avoid running to the store at the last minute

Use Timesaving Appliances Food processors- chopping, grating, mixing portions of food Pressure cookers- reduce cooking time Slow cookers/bread machines: prepare food in the morning to be ready in the evening when you get home Microwave ovens: reduce time when reheating leftovers

Select Quick and Easy Menu Items With Planning, you can prepare many meals in 30 minutes or less Use simple recipes with few ingredients Keep file that family likes organized into categories Planned use of leftovers Double recipe and freeze other half Meatloaf, soups, casseroles work well

Consider Convenience Foods Convenience foods: foods that are bought partially or completely prepared Examples: cake mixes, canned soups, frozen entrees Often cost more then foods made from scratch… is it worth the cost? Read nutrition labels! Many are higher in sodium and fat then if prepared yourself

Meals away from home Food management tasks are more difficult when eating meals away from home Still consider budget and nutrients!

When you pack a lunch Advantage: include your favorite foods, use ingredients that need dietary guidelines and save money Disadvantage: Creatively choosing what to take is not always easy, and need time to plan and pack that lunch Sandwiches make a great packed lunch, can try different recipes and different breads for variety Nutritional: Fresh fruits and whole grain breads

When you pack a lunch etc. Pack lunch when you are cleaning up dinner night before Have assembly line with family if you are making multiple sandwiches Make a thermos of milk or juice Keep food safety in mind when packing lunches Use containers that will keep foods at proper temperatures

When you choose from a menu In the US, about 40 cents of every dollar spent on food is spent on foods prepared away from home Includes concession stands, vending machines, take out counters, and restaurants Less control over nutrients and costs of foods Some restaurants offer health conscious menu options

Fast Food Usually supply half the days caloric needs for a teenager with one meal Low in vitamins and fiber High in sodium On the other hand, excellent sources of protein and iron Don’t have to avoid all together, balance other meals in the day

Tips to help meet goals when eating out Resist urge to supersize or get double burgers Order half size, appetizer portion, children’s or split a meal Go easy on toppings such as cheese and bacon Use low calorie condiments and get dressings on the side Don’t add salt from table Order water instead of soda Choose fruit or non fat yogurt instead of ice cream for dessert